Jelly

Jelly (pronounced jel-ee)

(1) A food preparation of a soft, elastic consistency due to the presence of gelatin, pectin etc, especially fruit juice boiled down with sugar and used as a sweet spread for bread and toast, as a filling for cakes or doughnuts etc.

(2) A preserve made from the juice of fruit boiled with sugar and used as jam (jam the preferred term in much of the English-speaking world outside North America).

(3) Any object or substance having a jelly-like consistency.

(4) A fruit-flavored gelatin dessert (in the English–speaking world but less common in North America where “jello” or “jell-o” are preferred).

(5) A “jelly shoe”, a plastic sandal or shoe, often brightly colored.

(6) To bring or come to the consistency of jelly.

(7) In theatre, film & television production, the informal term for a colored gelatin filter which can be fitted in front of a stage or studio light.

(8) A slang term for the explosive gelignite.

(9) In Caribbean (Jamaica) English, a clipping of jelly coconut.

(10) A savory substance, derived from meat, with a similar texture to the sweet dessert (the gelatinous meat product also known as aspic).

(11) In the slang of zoology, a jellyfish.

(12) In slang (underworld & pathology), blood, especially in its congealed state.

(13) In slang, an attractive young woman; one’s girlfriend (US, probably extinct).

(14) The large backside of a woman (US, now rare).

(15) In internet slang, a clipping of jealous (rare).

(16) In Indian use, a vitrified brick refuse used as metal in road construction.

(17) As “royal jelly”, a substance secreted by honey bees to aid in the development of immature or young bees, supplied in extra measure to those young destined to become queen bees.

1350–1400: From the Middle English jelyf, gelly, gelye, gelle, gelee, gele & gely (semisolid substance from animal or vegetable material, spiced and used in cooking; chopped meat or fish served in such a jelly), from the Old French gelee (frost; frozen jelly), a noun use of feminine past participle of geler (to set hard; to congeal), from the Medieval Latin gelāta (frozen), from gelu (frost), the construct being gel- (freeze) + -āta (a noun-forming suffix).  The Classical Latin verb gelō (present infinitive gelāre, perfect active gelāvī, supine gelātum) (I freeze, cause to congeal; I frighten, petrify, cause to become rigid with fright) was from gelū (frost), from the primitive Indo-European gel- (cold) and was cognate with the Ancient Greek γελανδρόν (gelandrón).  Originally quite specific, by the early fifteenth century jelly was used of any jellied or coagulated substance and by the 1700s it came to mean also "thickened juice of a fruit prepared as food" which was both a form of preserving fruit and a substance used by chefs for flavoring and decorative purposes.  The adjective jellied (past-participle from the verb jelly) emerged in the 1590s with the sense of “of the consistency of jelly” and by the late nineteenth century this had been extended to include “sweetened with jelly”.  Because of the close historical association with foods, the preferred adjectival form for other purposes is jelly-like.  As a modifier jelly has proved productive, the forms including jelly baby, jelly bag, jellybean, jelly coat, jelly doughnut, comb jelly, jelly bracelet, jelly plant & royal jelly.  Jelly is a noun & verb, jellify & jellification are nouns, jellified & jellied are verbs & adjectives and jellying is a verb; the noun plural is jellies.

Aunger "jelly bean" aluminum wheels, magazine advertisement, 1974.  A design popular in the 1970s, different manufacturers used their own brand-names but colloquially the style was known as the “jellybean”, “slotted” or “beanhole”.  The advertisement appeared during the brief era in Australia between rigorous censorship and restrictions imposed by feminist critiques of the objectification of women's bodies.  

The verb jell (assume the consistence of jelly) is documented since 1869 and was a coining of US English, doubtlessly as a back-formation from the noun jelly.  The figurative use (organizations, ideas, design etc) emerged circa 1908 but with the spelling gel, a echo of the Middle English gelen (congeal) which was extinct by the late fifteenth century.  The jellyfish (also jelly-fish) was in the late eighteenth century a popular name of the medusa and similar sea-creatures, the name derived from the soft structure.  Figuratively, jellyfish was used from the 1880s for “a person of weak character” although publications from 1707 use the name for an actual vertebrate fish.  In what ichthyologists say is induced by a combination of (1) over-fishing, (2) rising ocean temperatures, (3) the increasing acidification of the water and (4) coastal areas becoming more nutrient-rich because of sewage run-off or agricultural waste, jellyfish numbers are increasing at a remarkable rate.  Although certain species are a delicacy in some Asian countries, the demand is a faction of the increasing supply and the scope for harvesting jellyfish for other purposes (pet food, fertilizers etc) remains limited.  In restaurants, jellyfish will sometimes be seen on menus but it's thus far a niche item.  The problem is not merely ecological because jellyfish exist in vast swarms and have sometimes been "sucked into" the under-water cooling ducts of nuclear power-plants and nuclear-powered warships, on several occasions temporarily disabling the machinery, rectification a time-consuming and expensive exercise.  The USN (US Navy) discovered the problem during the "jellyfish incident" in which an aircraft carrier, docked in a Japanese port, suffered a reactor shutdown following an ingestion of the troublesome fish.  To date therefore, jellyfish have proved more disruption to the navy's carrier group operations than then best-laid plans of any ayatollah.  Whether the jellyfish will emerge as a cheap and plentiful protein source (as the jellied eel became in eighteenth century England) remains to be seen. 

Jellied eels: According to one reviewer in London, it may be an acquired taste.

The dish jellied eel began in eighteenth century England as a cheap meal which provided a good protein-source for the working class.  Traditionally served cold, it was made with chopped eels boiled in a flavoured (there were many variants) stock which was left to cool, forming a jelly.  Because European eels were once common in the Thames and easily caught in bulk, for two centuries jellied eel was a staple for the poor and often served with mashed potato and ale but tastes change and the expanded industrial production of food, coupled with the ability to ship commodities world-wide at little more than marginal cost saw a rapid decline in the dish’s popularity in the post-war years.  Paradoxically, jellied eel is now an often quite expensive item sold in up-market delicatessens and the European eel has become an endangered species with smuggling to markets in Asia in the hands of organized crime.         

The jelly roll.

The jelly roll (also as jelly-roll) was a “cylindrical cake containing jelly or jam” which dates from 1873 and in some markets (notably Australia & New Zealand) was sold as a “jam roll” or “Swiss Jam Roll”.  The use of jelly roll as slang for both the vagina and the act of sexual intercourse was of African-American origin circa 1914 and was mentioned several times in blues music, one critic noting it appeared to be used more frequently in the derived fork “talking blues”.  The jellybean (also (rarely) jelly-bean) (small bean-shaped, multi-colored sugar candy with a firm shell and a thick gel interior) was introduced in 1905, the name obviously from the shape.  It entered US slang in the 1910s with the sense of “someone stupid; a half-wit” which was apparently the source of the slang sense of bean as “head”.

Once were jelly rolls: 1967 Mercedes-Benz 600 (with Biskuitrolles (jam rolls) or Nackenrolles (neck rolls), left), 1969 Mercedes-Benz 600 (with “croissants” or “rabbits ears”, centre) and 1990 Mercedes-Benz 560 SEL (with boring “headrests”, right).

The shape of the jelly roll was noted by Germans when Mercedes-Benz introduced their Kopfstütze (literally “head support” although in the factory’s technical documents the design project was the Kopfstützensystem (head restraint system)) when the 600 (W100, 1963-1981) was displayed at the 1963 Frankfurt Motor Show, the early cars having only a rear-pair as standard equipment (there was an expectation many 600s would be chauffeur-driven) with the front units optional but the hand-built 600 could be ordered with one, two, three or four Kopfstützen (or even none although no 600s seem to have been ordered so-configured).  In the early press reports the shape was described with a culinary reference, comparisons made with a Biskuitrolle mit Marmelade (jam filled sponge roll) and the baker’s jargon was again used in 1969 when the design was revised, the critics deciding the new versions look like croissants although in the English-speaking world “rabbits ears” was preferred which was much more charming.  Uncharmed, the humorless types at the factory continued to call them teilt (split) or offener Rahmen (open-frame).   

1996 Ford Taurus Ghia (left) and 1996 Ford EF Falcon XR8 (right).

In the 1990s, jellybean was the (usually disparaging) term often applied to the depressingly similarly-shaped cars which were the product of wind-tunnels; while aerodynamically efficient, few found the lines attractive.  In 1996, Ford Australia put the US-sourced Taurus into the showrooms alongside the locally-built and well-received EF Falcon.  As well as carrying the stigma of FWD (front wheel drive), the Taurus's “jellybean” styling alienated buyers, some of whom suggested the it looked as if it was awaiting repairs having suffered an accident.  The Taurus was withdrawn from the Australian market after two years of dismal sales, dealers managing to clear to unsold stock only after a further season of heavy discounting.

Champagne Jelly

Champagne Jelly was served at the coronation banquet of Edward VII (1841–1910; King of the United Kingdom and Emperor of India 1901-1910) in 1902 and has since been a popular “nostalgia” dish, seen often at weddings or seasonal celebrations.

Ingredients (to serve six)

1 750 ml bottle of champagne
2 sachets (2½ tsp each) powdered gelatin (or 8 gelatin sheets)
2 tablespoons water (if using powdered gelatin)
115g (4 oz) white sugar
Berries and/or edible flowers (optional)
Fresh mint leaves, for garnish

Instructions

(1) Place champagne bottle in a freezer 30 minutes before beginning preparation (this will ensure jelly will retain the bubbles).

(2) In a small bowl, sprinkle the powdered gelatin (if using), over the water and let stand until softened (typically 3-5 minutes).  If using gelatin sheets, put sheets into a bowl and cover with cold water, soaking until floppy (typically 5-10 minutes).

(3) Open champagne and pour 120 ml into a small pan.  Return corked champagne to freezer, ensuring bottle remains upright.  If this is not possible, put bottle into fridge in upright position.

(4) Add the sugar to the pan, place over a medium heat, and heat, stirring, until the sugar dissolves at which point, remove from heat.  Liquefy the powdered gelatin by setting the bowl of softened gelatin into a larger bowl of very hot tap water (do not use boiling water).

(5) If using gelatin sheets, lift the sheets from the water, wring to release excess water, then put them into a bowl and liquefy as for the powdered gelatin.  Add the liquefied gelatin to the champagne mixture and stir until the gelatin dissolves.

(6) Strain the mixture through a fine sieve into a bowl or pitcher, then allow to cool to room temperature.

(7) Add 480 ml of chilled champagne to the cooled gelatin mixture and stir well.  If adding berries or edible flowers, pour half of the gelatin mixture into a 600 ml (1 pint) mould and chill until almost set (typically 30-45 minutes).  Arrange the embellishments on top, then add the remaining gelatin mixture.

(8) If serving the jelly without embellishments, pour all the gelatin mixture into the mould.  Cover and refrigerate until fully set (at least 12 hours and preferably longer).  At this point drink remaining champagne; if need be, open a second bottle.

(9) To serve, fill a bowl with hot water.  Dip the bottom of the mould into the hot water for a few seconds to loosen the jelly from the mould, then place on a serving plate and garnish with mint.

Lindsay Lohan, New York City, November 2022.

Lindsay Lohan in November 2022 appeared on ABC’s Good Morning America to promote the Netflix movie, Falling for Christmas.  What caught the eye was her pantsuit in a gallimaufry of colors from Law Roach’s (b 1978) Akris’ fall 2022 ready-to-wear collection, the ensemble including a wide-lapelled jacket, turtleneck top and boot cut pants fabricated in a green, yellow, red & orange Drei Teile print in an irregular geometric pattern.  Whether the color combination was inspired by champagne jelly wasn't discussed and the distinctive look was paired with a similarly eclectic combination of accessories, chunky gold hoop earrings, a crossbody Anouk envelope handbag, and Giuseppe Zanotti platform heels.  The enveloping flare of the trousers concealed the shoes which was a shame because, while hardly original, the Giuseppe Zanotti (b 1957) bebe-style pumps in gloss metallic burgundy leather deserved to be seen, distinguished by 2 inch (50 mm) soles, 6-inch (150 mm) heels, an open vamp, rakish counters and surprisingly delicate ankle straps.  The stylist's desire for the hem of the trousers to reach to the ground is noted but the shoes were nice pieces.  The fashion critics are a tough and unforgiving crew and it can be hard to predict which way they'll jump but the collective reaction was positive.  

Knickers

Knickers (pronounced nik-erz)

(1) Loose-fitting short trousers gathered in at the knees.

(2) A bloomers-like undergarment worn by women.

(3) A general term for the panties worn by women.

(4) In product ranges, a descriptor of certain styles of panties, usually the short-legged underpants worn by women or girls.

(5) In slang, a mild expression of annoyance (archaic).

1866: A clipping of knickerbockers (the plural and a special use of knickerbocker).  The use is derived from the short breeches worn by Diedrich Knickerbocker in George Cruikshank's illustrations of Washington Irving's (1783-1859) A History of New York (1809), published under the pen-name Dietrich Knickbocker.  The surname Knickerbocker (also spelled Knikkerbakker, Knikkerbacker, and Knickerbacker) is a American creation, based on the names of early Dutch early settlers of New Netherland, thought probably derived from the Dutch immigrant Harmen Jansen van Bommel(l), who went variously by the names van Wy(y)e, van Wyekycback(e), Kinnekerbacker, Knickelbacker, Knickerbacker, Kinckerbacker, Nyckbacker, and Kynckbacker.  The precise etymology is a mystery, speculations including a corruption of the Dutch Wyekycback, the Dutch knacker (cracker) + the German Bäcker (or the Dutch bakker (baker)), or the Dutch knicker (marble (toy)) + the German Bäcker (or the Dutch bakker).  Aside from the obvious application (of or relating to knickerbockers), it was in the US used attributively as a modifier, referencing the social class with which the garment was traditionally associated; this use is now listed as archaic.  Knickers is a noun and is one of those words which serves also as a plural.

Men in knickerbockers.

Washington Irving was a US writer, historian and diplomat, most remembered today as the author of Rip Van Winkle (1819).  Although the bulk of his work was that of a conventional historian, his early writing was satirical, many of his barbs aimed at New York’s high society and it was Irving who in 1807 first gave NYC the nickname "Gotham" (from the Anglo-Saxon, literally “homestead where goats are kept”, the construct being the Old English gāt (goat) +‎ hām (home)).  The name Diedrich Knickerbocker he introduced in 1809 in A History of New York (the original title A History of New-York from the Beginning of the World to the End of the Dutch Dynasty).  A satire of local politics and personalities, it was also an elaborate literary hoax, Irving through rumor and missing person advertisements creating the impression Mr Knickerbocker had vanished from his hotel, leaving behind nothing but a completed manuscript.  The story captured the public imagination and, under the Knickerbocker pseudonym, Irving published A History of New York to critical and commercial success.  The name Diedrich Knickerbocker became a nickname for the Manhattan upper-class (later extended to New Yorkers in general) and was adopted by the New York Knickerbockers basketball team (1845-1873), the name revived in 1946 for the team now part of the US National Basketball League although their name usually appears as the New York Knicks.  The figurative use to describe New Yorkers of whatever status faded from use early in the twentieth century.  Knickerbocker was of course a real name, one of note the US foreign correspondent HR Knickerbocker (1898–1949) who in 1936 was a journalist for the Hearst Press, accredited to cover the Spanish Civil War (1936-1940).  Like many foreign reporters, his work made difficult by the military censors who, after many disputes, early in 1937 deported him after he’d tried to report the retreat of one of the brigades supplied by Benito Mussolini (1883-1945; Duce (leader) & prime-minister of Italy 1922-1943) with the words “The Italians fled, lock, stock and barrel-organ”.

Kiki de Montparnasse lace knickers, US$190 at FarFetch.

It was in the Knickerbocker tale of 1809 that Washington made the first known reference in print to the doughnut (after the 1940s often as "donut" in North American use although that spelling was noted as early as the mid-nineteenth century) although the “small, spongy cake made of dough and fried in lard”) was probably best described as “a lump” because there seems to be no suggestion the size and exact shape of the things were in any way standardized beyond being vaguely roundish.  It’s not clear when the holes became common, the first mention of them apparently in 1861 at which time one writer recorded that in New York City (the old New Amsterdam) they were known also as olycokes (from the Dutch oliekoek (oily cake) and some food guides of the era listed doughnuts and crullers as “types of olycoke”.

For designers, conventional knickers can be an impediment so are sometimes discarded: Polish model Anja Rubik (b 1983), Met Gala, New York City, May, 2012.  Note JBF hair-style and commendable hip-bone definition.

Knickers dates from 1866, in reference to loose-fitting pants for men worn buckled or buttoned at the waist and knees, a clipping of knickerbockers, used since 1859 and so called for their because of their resemblance to the trousers of old-time Dutchmen in George Cruikshank's (1792-1878) illustrations in the History of New York.  A now extinct derivation was the Scottish nicky-tam (garter worn over trousers), dating from 1911, a shortened, colloquial form, the construct being knickers + the Scottish & northern English dialect taum, from Old Norse taumr (cord, rein, line), cognate with the Old English team, the root sense of which appears to be "that which draws".  It was originally a string tied by Scottish farmers around rolled-up trousers to keep the legs of them out of the dirt (in the style of the plus-fours once associated with golf, so-named because they were breeches with four inches of excess material which could hang in a fold below the fastening beneath the knee, the plus-four a very similar style to the classic knickerbocker).  The word “draws” survives in Scots-English to refer to trousers in general.  It also had a technical use in haberdashery, describing a linsey-woolsey fabric with a rough knotted surface on the right side which was once a popular fabric for women's dresses.

Cami-knickers, 1926, Marshalls & Snelgrove, Oxford Street, London.

The New York garment industry in 1882 adopted knickers to describe a "short, loose-fitting undergarment for women" apparently because of the appeal of the name.  By 1884, the word had crossed the Atlantic and in both France and the UK was used to advertise the flimsier of women’s “unmentionables” and there have long many variations (although there’s not always a consistency of style between manufacturers) including Camiknickers, French Knickers and (the somewhat misleading) No Knickers (which are knickers claimed to be "so comfortable you won't believe you're wearing them", said also to be the yardstick used to find the "perfect bra").  From the very start, women’s knickers were, as individual items, sold as “a pair” and there’s no “knicker” whereas the singular form knickerbocker, unlike the plural, may only refer to a single garment.  In the matter of English constructed plurals, the history matters rather than any rule.  Shoes and socks are obviously both a pair because that’s how they come but a pair of trousers seems strange because it’s a single item.  That’s because modern "trousers" evolved from the Old Scots Trews, Truis & Triubhas and the Middle English trouzes & trouse which were separate items (per leg) and thus supplied in pairs, the two coverings joined by a breechcloth or a codpiece.  A pair of spectacles (glasses) is similar in that lens were originally separate (al la the monocle), things which could be purchased individually or as a pair.  The idea of a pair of knickers was natural because it was an adaptation of earlier use for the men’s garments, sold as “pairs of knickerbockers” or “pairs of knickers”.

Advertisement for French lingerie, 1958.  Now owned by Munich-based Triumph International GmbH, Valisère was in the early twentieth century founded as a glove manufacturer by Perrin family in Grenoble, Isère (thus the name).  Until 1922, exclusively it made fabric gloves but in 1922 expanded to produce fine lingerie and instantly was successful, in the coming years opening factories in Brazil and then Morocco.

In English, euphemisms for underwear (especially those of women) have come and gone.  In that, the churn-rate is an example of the linguistic treadmill: Terms created as “polite forms” become as associated with the items they describe as the word they replaced and thus also come to be thought “common”, “rude” or “vulgar” etc, thus necessitating replacement.  Even the now common “lingerie” (in use in English by at least 1831), had its moments of controversy in the US where, in the mid-nineteenth century, on the basis of being so obviously “foreign” and thus perhaps suggestive of things not desirable, decent folk avoided it.  It was different in England where it was used by manufacturers and retailers to hint at “continental elegance” and imported lacy, frilly or silk underwear for women would often be advertised as “Italian lingerie” or “French lingerie”.  That was commercial opportunism because lingerie was from the French lingerie (linen closet) and thus deconstructs in English use as “linen underwear” but any sense of the exclusive use of “linen” was soon lost and the association with “luxury” stuck, lingerie coming to be understood as those undergarments which were delicate or expensive; what most wore as “everyday” wear wouldn’t be so described.

Christmas lights in the centre of Eislingen, Germany, 3 December 2015.

A town of over 20,000 souls in the district of Göppingen in Baden-Württemberg which lies in Germany’s south, the (presumably unintentional), “knickers theme” Christmas lights the good burghers choose in 2015 seem to have induced much envy because on social media there were many posts claiming them for other places including Tomsk, Sevastopol and Kutaisi.

Although apparently seen used in 1866 and by the early 1880s in general commercial use to describe “underpants” (dating from 1871) for women or girls”, “knickers” was not the last word on the topic, “undies” (1906), “panties” (1908) and “briefs” (1934) following.  However, for those with delicate sensibilities, mention of “knickers” (one’s own or another’s) could be avoided because there evolved a long list of euphemisms, including “inexpressible” “unmentionables” (1806); “indispensables” (1820); “ineffable” (1823); “unutterables” (1826); “innominables” (1827); “inexplicable” (1829); “unimaginable” (1833), and “unprintables” (1860).  In modern use, “unmentionables” is still heard although use is now exclusively ironic but the treadmill is still running because as the indispensable Online Etymology Dictionary noted when compiling that list, “intimates” seems (in the context of knickers and such to have come into use as recently as 1988; it’s short for “intimate apparel”, first used 99 years earlier.

Beknickered or knickered: Lindsay Lohan in cage bra and knickers, Complex Magazine photo-shoot, 2011.  In the technical sense, were the distinctive elements of a cage bra truly to be structural, the essential components would be the underwire and gore. 

The bra, like a pair of knckers, is designed obviously to accommodate a pair yet is described in the singular for reasons different again.  Its predecessor, the bodice, was often supplied in two pieces (and was thus historically referred to as “a pair of bodies” (and later “a pair of bodicies”)) and laced together but that’s unrelated to the way a bra is described: It’s a clipping of the French brassière and that is singular.  Brasserie entered English in the late nineteenth century although the French original often more closely resembled a chemise or camisole, the adoption in English perhaps influenced by the French term for something like the modern bra being soutien-gorge (literally, "throat-supporter") which perhaps had less appeal although it may be no worse than the more robust rehausseur de poitrine (chest uplifter) which seems more accurate still.  Being English, "brassiere" was soon clipped to "bra" and a vast supporting industry evolved, with global annual sales estimated to exceed US$60 billon in 2025 although since Donald Trump's (b 1946; US president 2017-2021 and since 2025) imposition of increased tariffs, just about all projections in the world economy must be thought "rubbery".

Danish model Nina Agdal (b 1992), Sports Illustrated Swimsuit Summer of Swim Fan Festival & Concert Bash, Coney Island Beach and Boardwalk, Brooklyn, New York, 28 August, 2016.

Ms Agdal can be described as being “unknickered” or “knickerless”, the choice depending presumably on what best suits the rhythm of the sentence.  Those adjectives reference the absence of knickers whereas “deknickered” describes their removal.  For serious students of fashion, “unknickered” or “knickerless” are used literally but a trap for young players is that there are dresses designed to produce the effect when worn with specially-designed knickers.  In the same way, there is no difference in meaning between “knickered” and “beknickered”, both a reference to having a pair on; they’re now rare but in the US when the wearing of knickerbockers was quite a thing, both would often appear in print.  The phrase “all fur and no knickers” (also as “all fur coat and no knickers”) conveys the critique: Having a superficially positive appearance that is belied by the reality.  That’s a slur suggesting the apparent beauty is but a surface veneer concealing something common and differs from “beauty is only skin deep” in that latter refers to someone or something genuinely beautiful but in some way ugly whereas the former implies the “beauty” is fake.  In that “all fur and no knickers” is related to “mutton dressed-up as lamb” (the even more cutting put-down being “mutton dressed as hogget”) and “all hat and no cattle”, reputed to have originated in Texas.  To “get one's knickers in a knot” or “to get one's knickers in a twist” is to become overwrought or needlessly upset over some trivial matter or event.  Used usually as the admonition: “Don’t get your knickers in a knot (or twist)”, the companion phrase being “keep your knickers on” which means much the same thing: “stay calm and don’t become flustered”.  The term “witches' knickers” is UK slang describing discarded, wind-blown plastic bags snagged in trees and bushes.  Gym knickers traditionally were the large, loose shorts worn by girls during school sports, the style very similar to what are now sold as “French knickers” (known in the US also as “tap pants”).  Camiknickers are a women's undergarment covering the torso; often worn (sometimes in decorated form) under short dresses or with slacks, the industry mostly has switched to marketing them under the names Teddy, Tedi or bodysuit.

Croissant

Croissant (pronounced krwah-sahn (French), kruh-sahnt (barbarians) or cross-ant (savages))

A rich, buttery, often crescent-shaped, roll of leavened dough or puff paste.

1899:  From the French croissant (crescent), present participle of the verb croître (to increase, to grow), from the Middle French croistre, from the Old French creistre derived from the Classical Latin crēscēns & crēscentem, present active infinitive of crēscō (I augment), drawn from the Proto-Italic krēskō. The ultimate root was the primitive Indo-European ḱreh (to grow, become bigger).  Correct pronunciation here.  Chefs & bakers have found the word adaptable when inventing pasteries, coining croffle (croissant-waffle hybrid), cronut (a croissant-doughnut hybrid), cruffin (a croissant-muffin hybrid) and doissant (an alternative name for a cronut).  Croissant is a noun and croissantlike is an adjective; the noun plural is croissants.  

The Austrian Pastry

Like some other cultural artefacts thought quintessentially French (French fries invented in Belgium; Nicolas Sarkozy (b 1955; French president 2007-2012) from here and there; the Citroën DS (1955-1975) styled by an Italian) the croissant came from elsewhere, its origins Austrian, the Viennese kipferl a crescent-shaped sweet made plain, with nuts or other fillings.  It varies from the French classic in being denser and less flaky, made with softer dough.  First noted in the thirteenth century at which time, it was thought a “sweet” it was another three-hundred years before it came to be regarded as a morning pastry.  Tastes changed as new techniques of baking evolved and around the turn of the seventeenth century, recipes began to appear in Le Pâtissier François using Pâte feuilletée (puff pastry), these being the first recognisably modern croissants.

A classic butter croissant with a long black coffee (Caffè Americano).

Culinary histories include a number of (likely apocryphal) tales of why the croissant adopted a crescent shape.  One suggests it was baked first in Buda to celebrate the defeat of the Ummayyad (the Umayyad Caliphate (661–750) was the second of the four major caliphates created after the death of the prophet Muhammad (circa 570-632)) forces by the Franks in the Battle of Tours (732), the shape representing the Islamic crescent moon although more famous is the notion it was designed after the battle of 1683 when the Ottomans were turned back from the gates of Vienna.  A baker, said to have heard the Turks tunneling under the walls of the city as he lit his ovens to bake the morning bread, sounded an alarm, and the defending forces collapsed the tunnel, saving the city.   To celebrate, bread was baked in the shape of the crescent moon of the Turkish flag.

Portrait of Marie Antoinette (1755–1793; Queen of France 1774-1792) (1769), oil on canvas by Joseph Ducreux (1735-1802).

The official title of the portrait was Archduchess Maria Antonia of Austria and it was created as the era’s equivalent of a Tinder profile picture, the artist summoned in 1769 to Vienna to paint a pleasing rendering of the young lady the Hapsburg royal court planned to marry off to Louis, Dauphin of France (1754-1973) who would reign as Louis XVI (King of France 1774-1792)).  Tinder profile pictures can be misleading (some pounds and even more years sometimes vanishing) so the work must be considered in that context although she was barely fourteen when she sat so it may be true to the subject.  Ducreux’s portrait was the first glimpse the prince had of his intended bride and it must have been pleasing enough for him metaphorically to "swipe right" and the marriage lasted until the pair were executed with the blade of the guillotine.  As a reward, Ducreux was raised to the nobility as a seigneur de la baronnie (lord of the barony, the grade of of baron granted to roturiers (commoners)) and appointed premier peintre de la reine (First Painter to the Queen), outliving the royal couple.

Rendered by Vovsoft as cartoon character: a brunette Lindsay Lohan in croissant T-shirt.

A more romantic tale attributes the pastry to Marie Antoinette, who, as an Austrian, preferred the food of her homeland to that of the French court and, at state dinners, would sneak off to enjoy pastries and coffee.  There is no documentary evidence for her having re-christened the kipferl as the croissant but the story is she so missed what she knew as kipfel (German for crescent) that she commanded the royal baker to clone the treat.  More prosaic, but actually verified by historical evidence, is that August Zang (1807-1888), a retired Austrian artillery officer founded a Viennese Bakery in Paris in 1839 and most food historians agree he is the one most likely to have introduced the kipfel to France, a pastry that later inspired French bakers to create crescents of their own.  The first mention of the croissant in French is in French chemist Anselme Payen’s (1795-1871) Des Substances alimentaires (1853), published long after Marie-Antoinette’s time in court, the first known printed recipe, using the name, appearing in Swiss chef Joseph Favre’s (1849-1903) Dictionnaire universel de cuisine (1905) although even that was a more dense creation than the puffy thing known today.

Once were croissants: 1967 Mercedes-Benz 600 (with Biskuitrolles (jam rolls) or Nackenrolles (neck rolls), left), 1969 Mercedes-Benz 600 (with “croissants” or “rabbits ears”, centre) and 1990 Mercedes-Benz 560 SEL (with boring “headrests”, right).

Mercedes-Benz introduced their Kopfstütze (literally “head support” although in the factory’s technical documents the design project was the Kopfstützensystem (head restraint system)) when the 600 (W100, 1963-1981) was displayed at the 1963 Frankfurt Motor Show, the early cars having only a rear-pair as standard equipment (there was an expectation many 600s would be chauffeur-driven) with the front units optional but the hand-built 600 could be ordered with one, two, three or four Kopfstützen (or even none although no 600s seem to have been ordered so-configured).  In 1969 the design was updated and over three weeks the new type was phased in for the models then in production.  While a totally new design (one cognizant of the US safety regulations which had mandated them for the front seats of passenger vehicles) with a different internal structure and mounting assembly, the most distinctive aspect was the raised sides which some compared to the “pagoda” roof then in use on the W113 (230, 250 & 280 SL, 1963-1971) roadster but this was coincidental.  In the early press reports the shapes were described with culinary references, the previous versions said to resemble a Biskuitrolle mit Marmelade (jam filled sponge roll) while the new generation was more like a croissant.  In the English-speaking world, neither term caught on, the older style was called something like “older style” while the new came to be known as “rabbits ears” which was much more charming.  Uncharmed, the humorless types at the factory continued to call them teilt (split) or offener Rahmen (open-frame).  The “rabbits ears” were phased out in 1979 although the low volume 600 retained them (along with the archaic rear swing-axles!) until the last was built in 1981.  The design introduced in 1979 seems never to have been compared to any kind of food and it reverted to lateral symmetry although the structure was noticeably more vertiginous.

The factory may have described them as Kopfstützensystem (head restraint system, a pair in red leather to the left) but as well as the jam roll allusion, people also called them Nackenrolles (literally “neck roll”, centre) which were cylindrical pillows designed to support the head and neck when the user was seated.  Long a fixture in the catalogues of interior decorators, they gained a new popularity when televisions became a standard feature in houses and remain available although much modern furniture is now designed with head-support “built-in”.  Modern commerce adopted the term Nackenrolle (often without the initial capital when advertised in English-speaking markets) to cater to one growth market of the late twentieth century: frequent flyers and those on long haul flights.  These included shapes ranging from a simple horseshoe to “wrap-around” items (right) and some which enveloped almost the entire head in a supportive padded surround, an aperture to allow breathing through the nose and mouth the only gap (resembling the once perpetually doomed Kenny McCormick in the animated TV series South Park on Paramount's Comedy Central cable channel).

Depending on this & that, it's a jam roll, Swiss jam roll, jelly roll or Biskuitrolle.

Quick & simple to make and adaptable to a range of variants, the jam roll is a classic European sweet treat; usually it’s served sliced.  In some English-speaking markets, commonly they’re sold as a “Swiss Jam Roll”, thus the not unreasonable assumption it was bakers in Switzerland who invented the things but although the documentary evidence is sketchy, it’s clear from surviving cookbooks they were a common creation, rolled sponge cakes appearing across Central and Western Europe by at least the early eighteenth century.  However, the first known instance of the term “Swiss Jam Roll” in print was in England in the 1850s and that was as a marketing ploy; “Viennese”, “Danish”, or “French” often used as “prestige adjectives” because of the deservedly high reputation of the cakes and pastries served in Parisian & Viennese cafés, English cuisine not enjoying such high repute.  The term “Swiss Jam Roll” certainly caught on although the roll (or roulade) is very much a generic rolled sponge cake and between European cities there would have been little local variation.  In the US, they came to be known as “jelly rolls” because there what the English called “jam” was dubbed jelly and the Germans called them Biskuitrolles.  That makes curious the US use of “biscuit” to mean a kind of soft, semi-sweet or savory bread (something like an English scone) whereas what the English call “biscuits”, the Americans call “cookies”.  That does hint what the German immigrants to North America used for their Biskuitrolles may have been less sweet than the classic sponge cake used in the modern versions.  As a footnote, in Noblesse Oblige: An Enquiry Into the Identifiable Characteristics of the English Aristocracy (1956), Nancy Mitford (1904–1973) listed “jam” as “non-U” (ie not the word used by the upper classes) while “preserves” (always in the plural) was the “U” form.  Despite that, in class-conscious England, there appears to be no record of “preserve rolls”. Swiss or otherwise so either it was classless food or the toffs just forgave the name and enjoyed the treat.

Petit-déjeuner à Paris: café; croissant; Gauloises.

In 2025, for some to enjoy the pleasure of a croissant at breakfast began to demand a little more planning after the French government banned the smoking of cigarettes in all outdoor areas where children can be present (US$130 on-the-spot fine).  Vaping was still allowed (!) so there was that and terrasses (the outdoor areas of coffee shops bars) were exempt.  While inhaling a known carcinogen is not good and should be discouraged, the odd concession such as allowing consenting adults together to enjoy a coffee and cigarette does seem a worthwhile tribute civilization can pay to the irrational.  It's good Jean-Paul Sartre (1905–1980) & Simone de Beauvoir (1908–1986) didn't live to see this day. 

Although the famous shape is much admired, for purists, the choice is always the un-curved croissant au beurre, (butter croissant), the more eye-catching crescents being usually the ordinaires, made with margarine.  The taste in the English-speaking world for things like ham-and-cheese croissants is regarded by the French as proof of Anglo-Saxon barbarism although they will tolerate a sparse drizzle of chocolate if it’s for children and food critics reluctantly concede the almond croissant (with a frangipane filling, topped with slivered almonds and a dusting of powdered sugar) is “…enjoyed by younger women”.  Generally though, the French stick to the classics, eschewing even butter, a croissant being best enjoyed unadorned and taken with a strong black coffee and while some will insist this should be accompanied with a Gitanes, that is optional.

The cube croissant, an Instagram favorite.

Although much focused upon, the shape of a croissant of course becomes less relevant when eaten when the experience becomes one of taste and texture.  For that reason the pastry used has long attracted those chefs for whom food offers architectural possibilities and while for more than a century one-offs have been created for competition and special event, in recent years the phenomenon of social media has been a design stimulant, Instagram, TikTok etc fuelling a culinary arms race and patisseries have built (sometimes short-lived) product lines in response to viral videos.  Fillings have of course been a feature but it’s the shapes which have been most eye-catching (and by extension click-catching which is the point for the content providers). There have been “croissants” in the shape of spheres, discs, pyramids, spirals, wedges and cubes, the last among the more amusing with chefs referencing objects and concepts such as dice, cubist art and, of course, the Rubik’s Cube.  Many have been just a moment while some have for a while trended.

Dominique Ansel's Cronut, stacked and sliced.

Some have endured for longer such as the Cronut (the portmanteau’s construct being cro(issant) + (dough)nut) and so serious was New York based French pastry chef Dominique Ansel (b 1978) that in 2013 he trademarked his creation.  In the familiar shape of a doughnut, the composition was described as “a croissant-like pastry with a filling of flavored cream and fried in grapeseed oil.”  Interviewed by Murdoch tabloid the New York Post, the chef revealed it took “two months of R&D (research & development)” before the Cronut was perfected and the effort was clearly worthwhile because after being released in his eponymous bakery in Manhattan’s SoHo neighbourhood, the city’s food bloggers (a numerous and competitive population) responded and within days photographs circulated of dozens waiting for opening time, a reaction which prompted the application to the US Patent and Trademark Office.  In the way of such things, around the planet “clones”, “tributes”, “knock-offs”, “imitations”, “rip-offs” (the descriptions as varied as the slight changes in the recipes introduced presumably to fend off a C&D (cease and desist letter)) soon appeared.  Predictably, some were called “Doughssants” (the Germanic eszett a nice touch) although others were less derivative.

Rupert Murdoch's (b 1931) New York Post, 16 August, 2022.

Monsieur Ansel in 2015 released Dominique Ansel: The Secret Recipes, a cookbook which included the Cronut recipe and the thing in its authentic form was clearly for the obsessives, the instructions noting making one or a batch was a three-day process.  In its review of the year, Time magazine nominated the Cronut as one of the “best inventions of 2013”, prompting one cultural commentator (another species which proliferates in New York City) to observe the decadence of the West had reached the point the breakdown of society was close.  There may have been something in the idea the new “Visigoths at the Gates of Rome” were actually pastry chefs because in the wake of the Cronut the city was soon flooded with all sorts of novel sugary treats, mostly elaborations of croissants, doughnuts and, it being NYC, bagels.  By 2022 the New York Post was prepared to proclaim: “Move over cronuts! NYC's hot new baked good is the Suprême”, the defenestrator from Noho’s Lafayette Grand Café and revealed to be a “unique circular croissant filled with pastry crème and topped with ganache and crushed up cookies.”  Again of the Instagram & TikTok age, queues were reported even though at a unit cost of US$8.50 it was two dollars more expensive than a Cronut, the price of which had increased fairly modestly since 2013 when it debuted at US$5.00.

All the recent variations on the croissant are built on the theme chefs have for centuries understood is the easy path to popularity: FSS; add fat, salt & sugar, the substances mankind has for millennia sought.  Once it took much effort (and often some risk) to find these things but now they’re conveniently packaged and widely available at prices which, although subject to political and economic forces, remain by historic standards very cheap.  Often, we don’t even need to seek out the packages because so much of the preparation and distribution of food has been outsourced to specialists, mostly industrial concerns but the artisans persist in niches.  That’s certainly true of the croissant, few making their own whether basic or embellished and one of the latest of the croissant crazes is FSS writ large: the crookie.

Miss Sina's crookie (without added topping or powered sugar).

A crookie is a croissant stuffed with chocolate chip cookie dough and its very existence will be thought particularly shameful by some Parisian purists because it was first sold in December 2023 by the Boulangerie Louvard, located on Rue de Châteaudun in Paris’s 9^th arrondissement which, in an Instragram post announced the arrival: “Our pure butter croissant, awarded the seventh best croissant in the Île-de-France region in 2022, is made every morning with a 24-hour fermented milk sourdough and layered with Charente butter.  For our cookie dough, we use one of the best and purest chocolates in the world, from @xoco.gourmet.”  Offered originally in a test batch to test the market, the boulangerie soon announced “The concept was well received, so we're keeping it.  Available every day in-store!”

Unlike a Cronut which (at least in its pure form) demands three days to make, the charm of the crookie is its elegant simplicity and Instagrammers quickly deconstructed and posted the instructions:

(1) With a serrated knife, cut open a croissant lengthwise, leaving a “hinge” at the back.

(2) Add 2-3 tablespoons of your chocolate chip cookie dough (from a packet or home-made).

(3) Close the two sections of croissant wholly encasing the dough.

(4) When the dough is almost cooked (time will vary according to oven and the volume of dough but it takes only a few minutes), remove from oven.

(5) Add more cookie dough to the top of croissant and return to the oven for final bake.

(6) When the outside is crispy and the centre gooey, remove from oven and top with a dusting of powdered sugar.

Some crookie critics don't recommend either adding the second lashing of dough or the powered sugar because they tend to "overwhelm" the croissant and limit the surface area, thereby denying the dish some of the essential crispiness.  

The croissant in fashion

Louis Vuitton Croissant (2001) and Loop (2021).

While a handbag lends itself well to the shape of a crescent, it does inherently limit the efficiency of space utilization but this aspect is often not a primary goal in the upper reaches of the market.  With garments however, although actually a common component because the shape makes all sorts of engineering possible such as the underwire of the bra or other constructions where any sort of cantilever effect is demanded, it’s usually just an element rather than a design motif.  As a playful touch, a distinctive crescent moon or croissant might appear on a T-shirt or scarf but it’s rare to see a whole garment pursue the theme although they have appeared on the catwalks where they attract the usual mix of admiration and derision.  The original Louis Vuitton Croissant was introduced early in the twenty-first century and although modest compared with some of the company's designs, it proved to be one of the "goldilocks" bags in that it was for many just the right size and shape; now discontinued, it's still in demand through the vibrant after-market channels, fine examples selling for well-above their original list price.  Louis Vuitton must have noted the appeal because in 2021 the Loop was released, designed by Nicolas Ghesquière (b 1971) for the Cruise 2022 Collection.  The Loop was described as a "half-moon baguette" and and is closer to a crescent than the earlier bag which was in the shape of a classic butter croissant.  Some might find the fussiness in the Loop over-detailed but markets east of Suez are now important and the added bling in the detailing reflects modern consumer preferences.

SJP (Sarah Jessica Parker; b 1965) in "croissant dress" (left) and a HD (heavy duty) PVC (polyvinyl chloride) dishwashing glove in action (right).

Occasionally, catwalk creations escape and are seen in the wild.  In 2022, the actor Sarah Jessica Parker appeared in HBO's (Home Box Office) And Just Like That (2021-2022; a revival of the Sex and the City TV series (1998-2004)), wearing an orange Valentino Haute Couture gown from the house’s spring/summer 2019 collection.  It recalled a large croissant, the piece chosen presumably because the scene was set in Paris although it must have been thought viewers needed the verisimilitude laid on with a trowel because also prominent was a handbag in the shape of the Eifel Tower.  A gift to the meme-makers, while comments were numerous, admiration for the dress seemed restrained although many were taken by what at first glance appeared to be a pair of PVC (also available in latex) dishwashing gloves in a fetching pink (closer to hot pink than fashion fuchsia); few critics doubted they really were opera gloves from Valentino Haute Couture.