Camembert & Brie

Camembert (pronounced kam-uhm-bair or ka-mahn-ber (French))

(1) A village in the Normandy region of France.

(2) A mellow, soft cheese, the centre of which is creamy and of a golden cream color, made from cow's milk.

1867 (the cheese): The cheese is named after Camembert, the village near Argentan, Normandy where it originated.  The village name was from the Medieval Latin Maimberti (field of Maimbert), a West Germanic personal name derived from the Proto-Germanic maginą (strength, power, might) and the Proto-Germanic berhtaz (bright).  A rich, sweet, yellowish cream-cheese with the name Camembert was first sold in 1867, but the familiar, modern form of the cheese dates from 1791.  Camembert is a masculine form; the strong, genitive Camembertes or Camemberts and there is no plural.

Camembert labels from the Serge Schéhadé collection.

A tyrosemiophile is one for whom collecting the colorful (usually round) labels affixed to wooden boxes of Camembert cheese wheels is (depending on where they sit on the spectrum) variously a hobby, calling or obsession.  The practice is called tyrosemiophilia (the construct being the Ancient Greek tyro (cheese) + semio (sign; label) + philos (love) and while there appears to be no documented use of tyrosemiophobia (morbid dread or aversion to Camembert cheese labels), there’s no reason why someone who suffered some disturbing experience with a wheel of Camembert wouldn’t become a tyrosemiophobe.  Collecting objects with a high degree of structural similarity (Camembert cheese labels, beer bottle tops etc) has much appeal for some and in cultural studies is classed as “connoisseurial collecting”, described as a collecting focused on variations within a narrow type (which can be structural, thematic chronologic etc but tends to exclude much within the field collected by those casting a wider net).  The hobby (or whatever) falls under the rubric of “typological accumulation” in which objects are exemplars of a “type” and while each is to some degree different, their attraction lies in the similarity, something like Karl Marx’s (1818-1883) exasperated description of peasants as “…like a sack of potatoes, all the same, yet all different”.

Camembert labels from the Serge Schéhadé collection.

Whether such things especially draw “obsessional collectors” doesn’t seem to have been studied but the characteristics of the stuff (Camembert cheese labels a classic example): (1) structurally similar objects, (2) tiny differences (colors, typography etc) and (3) adaptability to being stored or displayed in a precise, geometrical form may hint at the personality type attracted.  Cognitive psychology has identified how pleasing some find “variation within sameness” and that seemed in some way linked to PRDW (pattern recognition dopamine reward) in which the brain rewards the subject for creating, modifying or spotting subtle distinctions within a structured set.  Cheese production being an ongoing business, the collecting of Camembert labels is obviously not a closed system but within the whole, it can be possible to achieve “complete sets” (a single producer, region, period etc) and this aspect too is a thing among collectors.

Camembert labels from the Serge Schéhadé collection.

Among producers, there is something of a tradition of making the labels miniature “works of art” with themes including, florals, farm animals, fields of grass, famous (dead) figures from history and, of course, comely milkmaids in period costumes.  There is in France the CTF (Club Tyrosémiophile de France), which has existed since 1960 and still conducts annual conferences (a significant part of which are the “swap-meet” sessions at which members can sell or exchange labels and like any commodity, based on desirability (the prime determinate usually rarity), the value of items varies.  Collectively the club’s inventory now includes several million labels, many of which are on display at the Camembert Museum in Vimoutiers, Normandy and there are plans to digitize the collection and make them publically accessible.  That millions of different cheese labels exist may not surprise those who recall the (apparently apocryphal) quote attributed to Charles de Gaulle (1890-1970; President of France 1959-1969): “How can one govern a country which has 246 varieties of cheese?” because, even in Le Général’s time, the true count was well into four figures.  In a sign of the times, as the CTF’s membership roll dies off, numbers are shrinking because the young seem not attracted to the cause.  Interestingly, it’s said the artistic labels (called étiquettes in French) date from circa 1910 where they were used as means of attracting children, the idea being the same as the little trinkets distributed in breakfast cereal boxes; the small proto-consumers being trained as “influencers” there to persuade their parents to buy more cheese so they could afforce their label collection.  

Brie (pronounced bree)

(1) A mainly agricultural region in north-east France, between the Seine and the Marne, noted especially for its cheese.

(2) A salted, creamy, white, soft cheese, ripened with bacterial action, originating in Brie and made from cow's milk.

(3) A female given name (with the spelling variant Bree), from the French geographical region but also as a truncation of Brianna.

1848 (the cheese): The name of the cheese is derived from the name of the district in department Seine-et-Marne, southeast of Paris, the source being the Gaulish briga (hill, height).  The English brier (a type of tobacco pipe introduced circa 1859) is unrelated to the cheese or the region in France which shares the name.  The pipes were made from the root of the Erica arborea shrub from the south of France and Corsica, from the French bruyère (heath plant) from the twelfth century Old French bruiere (heather, briar, heathland, moor), from the Gallo-Roman brucaria, from the Late Latin brucus (heather), from the Gaulish bruko- (thought linked with the Breton brug (heath), the Welsh brwg and the Old Irish froech).  The noun plural is bries.

Lindsay Lohan with cheese board, rendered by Vovsoft as a pen drawing: Clockwise from top left, Camembert, Shropshire, Morbier, Nerina & Appenzeller.

Before the French crown assumed full-control in the thirteenth century, the region of Brie was from the ninth century divided into three sections ruled by different feudal lords, (1) the western Brie française (controlled by the King of France), corresponding approximately to the modern department of Seine-et-Marne in the Île-de-France region, (2) the eastern Brie champenoise (controlled by the Duke of Champagne), forming a portion of the modern department of Marne in the historic region of Champagne (part of modern-day Grand Est) and (3) the northern Brie pouilleuse, forming part of the modern department of Aisne in Picardy.  As well as the cheese, Brie is noted for the culturing of roses, introduced circa 1795 by the French explorer Admiral Louis-Antoine, Comte de Bougainville (1729–1811).  Papua New Guinea’s (PNG) Bougainville Island and the Bougainvillea flower were both named after him.

Whipped Brie dip.

A trick of commercial caterers, wedding planners and others who have to gain the maximum visual value from the food budget is whipped Brie dip.  Often a feature of charcuterie boards or a flourish at wine & cheese events, apart from the taste, the main attraction is that aerating Brie almost doubles its volume, making it a cost-effective component.  Technically, the reason the technique works so well as a base is the aeration increases the surface area of the material which comes into contact with the taste receptors.  There are few rules about what goes into a whipped Brie dip although honey, salty bacon & lemon-infused thyme tend often to be used, some including crushed walnuts.  Timing has to be managed because it’s at its best just after being prepared and served at room temperature; if it’s chilled it sets hard and becomes difficult to spread and will break any cracker being dipped.  So, it can be a last-minute task but preparation time is brief and it’s worth it.

Brie & Camembert

Wheel of Camembert.

Both thought delicious by cheese fiends, Brie & Camembert are often confused because the appearance is so similar, both soft, creamy cheeses with an edible white rind and tending to be sold in wheels (squat little cylinders) though it’s easier to tell the difference with cheeses made in France because there they usually maintain the convention that a Camembert will be smaller (unless it’s a baby Brie or petit Brie which will be indicated on the label).  Because most Brie is matured in larger wheels, it’s often sold in wedges, rare among Camembert because the wheels are so small.  However, in the barbaric English-speaking world where anything goes, Brie is sometimes sold in smaller sizes.  Traditionally, like most, they were farmhouse cheeses, but have long been produced mostly in larger artisanal cheeseries or on an industrial scale.

Wheel of Brie.

Both originally created using unpasteurized cow's milk, thanks to the dictatorial ways of humorless EU eurocrats and their vendetta against raw milk, they’re now almost always made with pasteurized milk although there remain two AOP (Appellation d'origine protégée (Protected designation of origin)) unpasteurised Bries, Brie de Meaux & Brie de Melun and one AOP Camembert, Camembert de Normandie, said best to be enjoyed with French cider.  As a cheese, Brie is characterized as being refined, polite and smooth whereas a Camembert is more rustic, the taste and texture earthier (food critics like to say it has more of a “mushroomy taste”), cream being added to the curd of Brie which lends it a milder, more buttery finish and double and triple Brie are even more so.  To ensure the integrity of the brand, French agricultural law demands that a double-cream cheese must contain 60-70% butterfat (which results a fat content around 30%+ in the finished product.  Although variations exist, according to calorieking.com.au, Brie contains 30.5g fat and 18.5g protein per 100g and the same amount of Camembert, 25g fat and 19.5g protein.

Visually, if left for a while at room temperature, it’s easier to tell the difference because a Camembert will melt whereas Brie will retain its structure.  Because of the marked propensity to melt into something truly gooey, Camembert is often used in cooking, sometimes baked and paired with cranberry sauce or walnuts but. Like Brie, is also a staple of cheese plates, served with things like grapes or figs and eaten with crackers, crusty bread and just about any variety of wine.  One local tradition in the Brie region was the Brie Noir (a type of longer-ripened Brie) which villagers dipped into their café au lait over breakfast.

La persistència de la memòria (The persistence of memory, 1931), oil on canvas by Salvador Dalí (1904-1989), Museum of Modern Art (MoMA), New York City.

Salvador Dalí’s (1904-1989) most reproduced and best-known painting, La persistència de la memòria is better known by the more evocative title: Melting clocks.  Amused at the suggestion the flaccidity of the watches was a surreal pondering of the implications of Albert Einstein's (1879-1955) theory of special relativity (1905), Dalí provided an earthier explanation, saying his inspiration came from imagining a wheel of Camembert melting in a Catalan summer sun.  Dali's distortions were of course a deliberate device.  Celebrities who manage inadvertently to produce their own by not quite mastering Photoshop or other image-editing software quickly find the internet an unforgiving critic.  For better or worse, AI artificial intelligence has now reached the point where such manipulation is often close to undetectable.

Turkey, Camembert and cranberry pizza (serves 4)

Ingredients

4 medium pita breads
Olive oil spray
120ml cranberry sauce
1 small garlic clove, minced
80g Camembert, sliced and torn
200g lean shaved turkey breast
8 table spoons parmesan cheese
1 cup rocket leaves

Instructions

(1) Heat oven to 390°F (200°C) conventional or 360°F (180°C) fan-forced and line 2 oven trays with baking paper.

(2) Place pita bread on trays and spray lightly with olive oil.

(3) Mix cranberry sauce with garlic and smear onto the pita bread.

(4) Top with Camembert, shaved turkey and finish with a sprinkling of parmesan.

(5) Bake in the oven for 10-15 minutes until golden and the cheese has melted.

(6) Remove from the oven, sprinkle over rocket leaves and serve.

Phyllo-Wrapped Brie With Hot Honey and Anchovies (serves 10-12)

Ingredients

¼ cup chopped roasted red bell pepper (pre-packaged is fine as well as fresh)
3 oil-packed anchovy fillets, minced
1 garlic clove, finely grated or minced
¾ teaspoon finely grated lemon zest
1 pound phyllo (or filo) dough (must be thawed if bought frozen)
10 tablespoons (1¼ sticks) unsalted butter, melted
1 large (about 26 ounces (750 grams)) wheel of Brie
Hot honey (or regular honey (see below)) for serving
Crackers and/or sliced bread, for serving

Instructions

(1) Heat the oven to 425°F (220°F). In a small bowl, stir together the roasted bell pepper, anchovies, garlic, and lemon zest. Set aside.

(2) On a clean work surface, lay out the phyllo dough and cover it with a barely damp kitchen towel to keep it from drying out. Take 2 phyllo sheets and lay them in an 11 × 17-inch rimmed baking sheet. Brush the top sheet generously with melted butter, then lay another 2 phyllo sheets on top the opposite way, so they cross in the centre and are perpendicular to the first two (like making a plus sign). Brush the top sheet with butter. Repeat the layers, reserving 4 sheets of phyllo.

(3) Using a long sharp kitchen knife, halve the Brie horizontally and lay one half, cut-side up, in the centre of the phyllo (you will probably need another set of hands to help lift off the top layer of cheese). Then spread the red pepper mixture all over the top. Cover with the other half of Brie, cut-side down, and then fold the phyllo pieces up around the Brie. There will be a space in the centre on top where the Brie is uncovered, and that’s okay.

(4) Lightly crumple one of the remaining sheets of phyllo and place it on top of the phyllo/Brie package to cover up that space. Drizzle a little butter on top, then repeat with the remaining phyllo sheets, scattering them over the top of the pastry and drizzling a little butter each time. It may look messy but will bake up into gorgeous golden waves of pastry, so fear not.

(5) Bake until the phyllo is golden, 20 to 25 minutes. Remove it from the oven and let it rest for about 15 minutes before drizzling it with the hot honey. Slice (it will be runny) and serve with crackers or bread, and with more hot honey as needed.

Most baked Bries tend to the sweet with layers of jam or chutney beneath the crust but this is a savoury variation using anchovies, garlic, and roasted bell peppers.  A drizzle of honey and the pinch of lemon zest lends the dish a complexity and for the best effect it should be served straight from the oven because that’s when the Brie is at its most seductively gooey.  It’s ideal with crisp crackers or crusty bread for crunch.  The hot honey is a bit of a novelty and those who want to enhance or tone-down the effect can create their own by stirring a pinch or more of cayenne into any mild honey.

Kamikaze

Kamikaze (pronounced kah-mi-kah-zee or kah-muh-kah-zee)

(1) A member of a World War II era special corps in the Japanese air force charged with the suicidal mission of crashing an aircraft laden with explosives into an enemy target, especially Allied Naval vessels.

(2) In later use, one of the (adapted or specifically built) airplanes used for this purpose.

(3) By extension, a person or thing that behaves in a wildly reckless or destructive manner; as a modifier, something extremely foolhardy and possibly self-defeating.

(4) Of, pertaining to, undertaken by, or characteristic of a kamikaze; a kamikaze pilot; a kamikaze attack.

(5) A cocktail made with equal parts vodka, triple sec and lime juice.

(6) In slang, disastrously to fail.

(7) In surfing, a deliberate wipeout.

1945: From the Japanese 神風 (かみかぜ) (kamikaze) (suicide flyer), the construct being kami(y) (god (the earlier form was kamui)) + kaze (wind (the earlier form was kanzai)), usually translated as “divine wind” (“spirit wind” appearing in some early translations), a reference to the winds which, according to Japanese folklore, destroying Kublai Khan's Mongol invasionfleet in 1281.  In Japanase military parlance, the official designation was 神風特別攻撃隊 (Shinpū Tokubetsu Kōgekitai (Divine Wind Special Attack Unit)).  Kamikaze is a noun, verb & adjective and kamikazeing & kamikazed are verbs; the noun plural is kamikazes.  When used in the original sense, an initial capital is used. 

HESA Shahed 136 UAV.

The use of kamikaze to describe the Iranian delta-winged UAV (unmanned aerial vehicle, popularly known as “drones”) being used by Russia against Ukraine reflects the use of the word which developed almost as soon as the existence of Japan’s wartime suicide bomber programme became known.  Kamikaze was the name of the aviators and their units but it was soon also applied to the aircraft used, some re-purposed from existing stocks and some rocket powered units designed for the purpose.  In 1944-1945 they were too little, too late but they proved the effectiveness of precision targeting although not all military cultures would accept the loss-rate the Kamikaze sustained.  In the war in Ukraine, the Iranian HESA Shahed 136 (شاهد ۱۳۶ (literally "Witness-136" and designated Geran-2 (Герань-2 (literally "Geranium-2") by the Russians) the kamikaze drone have proved extraordinarily effective being cheap enough to deploy en masse and capable of precision targeting.  They’re thus a realization of the century-old dream of the strategic bombing theorists to hit “panacea targets” at low cost while sustaining no casualties.  Early in World War II, the notion of panacea targets had been dismissed, not because as a strategy it was wrong but because the means of finding and bombing such targets didn’t exist, thus “carpet bombing” (bombing for several square miles around any target) was adopted because it was at the time the best option.  Later in the war, as techniques improved and air superiority was gained, panacea targets returned to the mission lists but the method was merely to reduce the size of the carpet.  The kamikaze drones however can be pre-programmed or remotely directed to hit a target within the tight parameters of a GPS signal.  The Russians know what to target because so many blueprints of Ukrainian infrastructure sit in Moscow’s archives and the success rate is high because, deployed in swarms because they’re so cheap, the old phrase from the 1930s can be updated for the UAV age: “The drone will always get through”.

Imperial Japan’s Kamikazes

By 1944, it was understood by the Japanese high command that the strategic gamble simultaneously to attack the US Pacific Fleet at anchor in Pearl Harbor and the Asian territories of the European powers.  Such was the wealth and industrial might of the US that within three years of the Pearl Harbor raid, the preponderance of Allied warships and military aircraft in the Pacific was overwhelming and Japan’s defeat was a matter only of time.  That couldn’t be avoided but within the high command it was thought that if the Americans understood how high would be the causality rate if they attempted an invasion of the Japanese home islands, that and the specter of occupation might be avoided and some sort of "negotiated settlement" might be possible, the notion of the demanded "unconditional surrender" unthinkable.

HMS Sussex hit by Kamikaze (Mitsubishi Ki-51 (Sonia)), 26 July 1945 (left) and USS New Mexico (BB-40) hit by Kamikaze off Okinawa, 12 May 1945 (right).

Although on paper, late in the war, Japan had over 15,000 aircraft available for service, a lack of development meant most were at least obsolescent and shortages of fuel increasingly limited the extent to which they could be used in conventional operations.  From this analysis came the estimate that if used as “piloted bombs” on suicide missions, it might be possible to sink as many as 900 enemy warships and inflict perhaps 22,000 causalities and in the event of an invasion, when used at shorter range against landing craft or beachheads, it was thought an invading force would sustain over 50,000 casualties by suicide attacks alone.  Although the Kamikaze attacks didn't achieve their strategic objective, they managed to sink dozens of ships and kill some 5000 allied personnel.  All the ships lost were smaller vessels (the largest an escort carrier) but significant damage was done to fleet carriers and cruisers and, like the (also often dismissed as strategically insignificant) German V1 & V2 attacks in Europe, resources had to be diverted from the battle plan to be re-tasked to strike the Kamikaze air-fields.  Most importantly however, so vast by 1944 was the US military machine that it was able easily to repair or replace as required.  Brought up in a different tradition, US Navy personnel the target of the Kamikaze dubbed the attacking pilots Baka (Japanese for “Idiot”).

A captured Japanese Yokosuka MXY-7 Ohka (Model 11), Yontan Airfield, April 1945.

Although it’s uncertain, the first Kamikaze mission may have been an attack on the carrier USS Frankin by Rear Admiral Arima (1895-1944) flying a Yokosuka D4Y Suisei (Allied codename Judy) and the early flights were undertaken using whatever airframes were available and regarded, like the pilots, as expendable.  Best remembered however, although only 850-odd were built, were the rockets designed for the purpose.  The Yokosuka MXY-7 Ohka (櫻花, (Ōka), (cherry blossom)) was a purpose-built, rocket-powered attack aircraft which was essentially a powered bomb with wings, conceptually similar to a modern “smart bomb” except that instead of the guidance being provided by on board computers and associated electronics which were sacrificed in the attack, there was a similarly expendable human pilot.  Shockingly single-purpose in its design parameters, the version most produced could attain 406 mph (648 km/h) in level flight at relatively low altitude and 526 mph (927 km/h) while in an attack dive but the greatest operational limitation was the range was limited to 23 miles (37 km), forcing the Japanese military to use lumbering Mitsubishi G4N (Betty) bombers as “carriers” (the Ohka the so-called "parasite aircraft") with the rockets released from under-slung assemblies when within range.  As the Ohka was originally conceived (with a range of 80 miles (130 km)), as a delivery system that may have worked but such was the demand on the designers to provide the highest explosive payload, the fuel load was reduced, restricting the maximum speed to 276 mph (445 km/h), making the barely maneuverable little rockets easy prey for fighters and even surface fire.

Yokosuka MXY-7 Ohka.

During the war, Japan produced more Mitsubishi G4Ms than any other bomber and its then remarkable range (3130 miles (5037 km)) made it a highly effective weapon early in the conflict but as the US carriers and fighters were deployed in large numbers, its vulnerabilities were exposed: the performance was no match for fighters and it was completely un-armored without even self-sealing fuel tanks, hence the nick-name “flying lighter” gained from flight crews.  However, by 1945 Japan had no more suitable aircraft available for the purpose so the G4M was used as a carrier and the losses were considerable, an inevitable consequence of having to come within twenty-odd miles of the US battle-fleets protected by swarms of fighters.  It had been planned to develop a variant of the much more capable Yokosuka P1Y (Ginga) (as the P1Y3) to perform the carrier role but late in the war, Japan’s industrial and technical resources were stretched and P1Y development was switched to night-fighter production, desperately needed to repel the US bombers attacking the home islands.  Thus the G4M (specifically the G4M2e-24J) continued to be used.

Watched by Luftwaffe chief Hermann Göring (1893–1946; leading Nazi 1922-1945, Hitler's designated successor & Reichsmarschall 1940-1945), Adolf Hitler (1889-1945; Führer (leader) and German head of government 1933-1945 & head of state 1934-1945) presents test pilot Hanna Reitsch (1912-1979) with the Iron Cross (2nd class), Berlin, March, 1941 (left); she was later (uniquely for a woman), awarded the 1st-class distinction.  Conceptual sketch of the modified V1 flying bomb (single cockpit version, right).

The idea of suicide missions also appealed to some Nazis, predictably most popular among those never likely to find themselves at the controls, non-combatants often among the most blood-thirsty of politicians.  The idea had been discussed earlier as a means of destroying the electricity power-plants clustered around Moscow but early in 1944, the intrepid test pilot Hanna Reitsch suggested to Adolf Hitler (1889-1945; German head of government 1933-1945 & of state 1934-1945) a suicide programme as the most likely means of hitting strategic targets.  Ultimately, she settled on using a V1 flying bomb (the Fieseler Fi 103R, an early cruise missile) to which a cockpit had been added, test-flying it herself and even mastering the landing, a reasonable feat given the high landing speed.  As a weapon, assuming a sufficient supply of barely-trained pilots, it would probably have been effective but Hitler declined to proceed, feeling things were not yet sufficiently desperate.  The historic moment passed although in the skies above Germany, in 1945 there were dozens of what appeared to be "suicide attacks" by fighter pilots ramming their aircraft into US bombers.  The Luftwaffe was by this time so short of fuel that training had been cut to the point new recruits were being sent into combat with only a few hours of solo flying experience so it's believed some incidents may have been "work accidents" but the ad-hoc Kamikaze phenomenon was real.

According to statics compiled by the WHO (World Health Organization) in 2021, globally, there were an estimated 727,000 suicides and within the total: (1) among 15–29-year-olds, suicide was the third leading cause of death (2) for 15–19-year-olds, it was the fourth leading and (3) for girls aged 15–19, suicide ranked the third leading.  What was striking was that in middle & high income nations, suicide is the leading cause of death in the young (typically defined as those aged 15-29 or 15-34.  Because such nations are less affected by infectious disease, armed conflicts and accident mortality that in lower income countries, it appeared there was a “mental health crisis”, one manifestation of which was the clustering of self-harm and attempted suicides, a significant number of the latter successful.  As a result of the interplay of the economic and social factors reducing mortality from other causes, intentional self-harm stands out statistically, even though suicide rates usually are not, in absolute terms, “extremely” high.  Examples quoted by the WHO included:

Republic of Korea (ROK; South Korea): Among people aged 10–39, suicide is consistently the leading cause of death and that’s one of the highest youth suicide rates in the OECD (Organization of Economic Cooperation & Development, sometimes called the “rich countries club” although changes in patterns of development have compressed relativities and that tag is not as appropriate as once it was.

Japan (no longer styled the “Empire of Japan although the head of state remain an emperor): Suicide is the leading cause of death among those aged 15-39 and while there was a marked decline in the total numbers after the government in the mid 1990s initiated a public health campaign the numbers did increase in the post-COVID pandemic period.  Japan is an interesting example to study because its history has meant cultural attitudes to suicide differ from those in the West.

New Zealand (Aotearoa): New Zealand has one of the highest youth suicide rates in the developed world, especially among Māori youth and although the numbers can bounce around, for those aged 15–24, suicide is often the leading or second leading cause of death.

Finland:  For those aged 15-24, suicide is always among leading causes of mortality and in some reporting periods the leading one.  Because in Finland there are there are extended times when the hours of darkness are long and the temperatures low, there have been theories these conditions may contribute to the high suicide rate (building on research into rates of depression) but the studies have been inconclusive.

Australia: Suicide is the leading cause of death for those in the cohorts 15–24 and 25–44 and a particular concern is the disproportionately high rate among indigenous youth, the incidents sometimes happening while they’re in custody.  In recent years, suicide has road accidents and cancer as the leading cause in these age groups.

Norway & Sweden: In these countries, suicide is often one of the top three causes of death among young adults and in years when mortality from disease and injury are especially low it typically will rise to the top.

Kamikaze Energy Cans in all six flavors (left) and potential Kakikaze Energy Can customer Lindsay Lohan (right).

Ms Lohan was pictured here with a broken wrist (fractured in two places in an unfortunate fall at Milk Studios during New York Fashion Week) and 355 ml (12 fluid oz) can of Rehab energy drink, Los Angeles, September 2006.  Some recovering from injuries find energy drinks a helpful addition to the diet.  The car is a 2005 Mercedes-Benz SL 65 (R230; 2004-2011) which earlier had featured in the tabloids after a low-speed crash.  The R230 range (2001-2011) was unusual because of the quirk of the SL 550 (2006-2011), a designation used exclusively in the North American market, the RoW (rest of the world) cars retaining the SL 500 badge even though both used the 5.5 litre (333 cubic inch) V8 (M273).

Given the concerns about suicide among the young, attention has in the West been devoted the way the topic is handled on social media and the rise in the use of novel applications for AI (artificial intelligence) has flagged new problems, one of the “AI companions” now wildly popular among youth (the group most prone to attempting suicide) recently in recommending their creator take his own life.  That would have been an unintended consequence of (1) the instructions given to the bot and (2) the bot’s own “learning process”, the latter something which the software developers would have neither anticipated nor expected.  Given the sensitivities to the way suicide is handled in the media, on the internet or in popular culture, it’s perhaps surprising there’s an “energy drink” called “Kamikaze”.  Like AI companions, the prime target for the energy drink suppliers is males aged 15-39 which happens to be the group most at risk of suicide thoughts and most likely to attempt suicide.  Despite that, the product’s name seems not to have attracted much criticism and the manufacturer promises: “With your Kamikaze Energy Can, you'll enjoy a two-hour energy surge with no crash.”  Presumably the word “crash” was chosen with some care although, given the decline in the teaching of history at school & university level, it may be a sizeable number of youth have no idea about the origin of “Kamikaze”.  Anyway, containing “200mg L-Citrulline, 160mg Caffeine Energy, 1000mg Beta Alanine, vitamin B3, B6 & B12, zero carbohydrates and zero sugar, the cans are available in six flavours: Apple Fizz, Blue Raspberry, Creamy Soda, Hawaiian Splice, Mango Slushy & Rainbow Gummy.

Cutthroat

Cutthroat (pronounced kuht-throht)

(1) Slang for a murderer (regardless of chosen method) or one thought capable of murder (based on the notion of "cutting the throat" being a classic, ancient method of murder (done properly, being quick, rapid and almost silent)).

(2) Ruthless in competition.

(3) In games of cards where the rules permit each of three or more persons to act and score as an individual.

(4) In billiards, a three person game where the object is to be the last player with at least one ball still on the table.

(5) As cutthroat eel, a family, Synaphobranchidae, of eels found worldwide in temperate and tropical seas.

(6) As cutthroat trout (Oncorhynchus clarkii), a species of freshwater fish in the salmon family of order Salmoniformes.

(7) As cutthroat finch, a common species of estrildid finch found in Africa.

(8) As cutthroat razor, a reusable knife blade used for shaving hair.

(9) In linguistics, as an ellipsis of cutthroat compound (an agentive-instrumental verb-noun compound word).

1525–1535: A compound word, the construct bing cut + throat.  the early twelfth century cut was from the Middle English cutten, kitten, kytten & ketten (to cut), from the Old English cyttan (related to the Scots kut & kit (to cut)), probably of North Germanic origin, from the Old Norse kytja & kutta, from the Proto-Germanic kutjaną & kuttaną (to cut), of uncertain origin but possibly related to the Proto-Germanic kwetwą (meat, flesh).  It was akin to the Middle Swedish kotta (to cut or carve with a knife), the Swedish kuta & kytti (a knife)), the Norwegian kutte (to cut), the Icelandic kuta (to cut with a knife), the Old Norse kuti (small knife) and the Norwegian kyttel, kytel & kjutul (pointed slip of wood used to strip bark).  Descent from the Old French coutel (knife) is thought improbable and it displaced the native Middle English snithen (from Old English snīþan (related to the German schneiden)), which survives still in some dialects as snithe.  The pre-900 t was from the Middle English throte, from the Old English throtu, þrote, þrota & þrotu (throat), from the Proto-Germanic þrutō (throat), from the primitive Indo-European trud- (to swell, become stiff).  It was cognate with the Dutch strot (throat), the German drossel (throttle, gorge of game (wild animals)), the Icelandic þroti (swelling) and the Swedish trut.  The Old English throtu was related to the Old High German drozza (throat) and the Old Norse throti (swelling).  Words with a similar meaning in the figurative sense include ferocious, vicious, savage, barbarous, bloodthirsty, cruel, dog-eat-dog, merciless, pitiless & relentless and unprincipled.  The alternative form is cut-throat although dictionaries note the rare use of cut throat.  Cutthroat is a noun & adjective; the noun plural is cutthroats.

You're wrong.—He was the mildest manner'd man
That ever scuttled ship or cut a throat:
With such true breeding of a gentleman,
You never could divine his real thought;
No courtier could, and scarcely woman can
Gird more deceit within a petticoat;
Pity he loved adventurous life's variety,
He was so great a loss to good society.

Don Juan (1819–24) canto III, stanza XLI, by Lord Byron (1788–1824)

A hover of cutthroat trout.

The cutthroat trout (Oncorhynchus clarkii) is of the family Salmonidae and is native to a number of North American cold-water tributaries of the Pacific Ocean and Rocky Mountains.  The common name "cutthroat" is derived from the coloration on the underside of the lower jaw.  Despite the use of the name, not all cutthroat trout instantly are recognizable.  Coastal cutthroat trout occur as sea-run or freshwater-resident forms in streams and lakes in a coastal range from lower south-east Alaska to Prince William Sound and are the most common trout species in the region.  What was noted as early as the 1950s was a lack of a distinct red slash mark in some sea-run and lake-resident forms which meant easily they could be confused with rainbow trout and although a positive identification was possible because (unlike the rainbow) the cutthroat is marked by the by the presence of minute teeth between the gills behind the base of the tongue, that obviously demanded close inspection.  That cutthroat trout and rainbow trout often share the same habitats does lead to occasional hybridization (the mating producing fertile offspring) which can make identification challenging as the hybrid fish are intermediate in appearance.

HMS Dreadnought at anchor, 1908.

The “cutthroat compound” is one of the more recent additions to the jargon of structural linguistics, the term in 2015 coined by historical linguist Brianne Hughes to describe a compound word formed from a transitive verb followed by a noun that is the object of that verb and the form is self-referential because “cutthroat” is such a form.  According to Ms Hughes’ analysis, although her research revealed some 1350 have from time-to-time been created, in Modern English, fewer than three dozen remain in common use, the most frequently heard being “breakfast” (the meal that “breaks the fast” since dinner, supper, midnight snack or whatever was one’s last meal).  She listed some which have survived to appear occasionally (swashbuckler, sawbones, and skinflint) but, being a historical linguist it was the “fun” ones which caught her eye and these included “catch-fart” (a footboy or servant who follows too closely behind his master, “hugmoppet” (an overly-affectionate old woman), “lackbeard” (a young man) and the hopefully metaphorical “lickspittle” (a toady or yes-man, base on the imagery of “one who licks up the spittle of another”.  More familiar are “daredevil” (one who “dares” the devil (ie takes great risks, tempting the devil to “take them to Hell”), “scarecrow” (used to “scare away crows”, “spoilsport” (one who ruins the fun), “turncoat” (one who changes their allegiance), “breakwater” (something that diverts or breaks the force of water) and “pickpocket” (one who “picks pockets”).  At the margins, deconstruction can be challenging: Is a dreadnought (1) an individual with a dread of nothing or (2) an individual who does but dread?  As the Royal Navy knew, it was the former and Admiral of the Fleet Jackie Fisher (First Baron Fisher, 1841–1920; First Sea Lord 1904–1910 & 1914–1915), the figure most associated with the epoch-making HMS Dreadnought (1906), when raised to the peerage, choose as the motto on his coat of arms: “Fear God and dread nought”.  Much the old salt would much have preferred the punchy “cutthroat compound” to the academic textbook term in the linguistics literature: “agentive and instrumental exocentric verb-noun compounds”.

In the cutthroat position: Lindsay Lohan (b 1986, left) and Vanessa Lachey (née Minnillo, b 1980, right), staged shot, June, 2007.

There are also surnames which are cutthroat compounds (William Makepeace Thackeray (1811–1863); Ada Lovelace (1815-1852) & William Shakespeare (1564–1616) and the constructs appear also in other languages, the French amuse-bouche a small appetizer meant to “amuse one’s bouche (mouth)” (ie taste good).  As a device, the technique was in Romance languages a common way to form agent nouns but use was rare in Germanic languages (which use the suffix “-er” or its homologues).  The increase in the appearance of the pattern in English after the Norman Conquest (1066 and all that) was a consequence of French influence and linguistic anthropologists believe this reflected sociological factors: forming agent nouns in this way for despicable or derisible agents (such as cutthroat and turncoat) was apparently one way the English could mock both the French and those English folk who had become “affected”, speaking French and acting “more French than the French”.