Croissant

Croissant (pronounced krwah-sahn (French) or kruh-sahnt (barbarians))

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.  

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.

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.

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 "jam rolls", left), 1969 Mercedes-Benz 600 (with "croissants" (better known as "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 none seem to have be so-configred ordered).  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.

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

In 2025, to enjoy this pleasure 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.  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.

New York Post, August 16 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 Loop (part number M81098).  Created by Nicolas Ghesquière (b 1971) for the Cruise 2022 Collection, the Loop is described as a "half-moon baguette" and was inspired by the earlier Croissant bag, the original a less fussy design but the details in the new reflect modern consumer preference.

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

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.   

Sarah Jessica Parker (b 1965) in "croissant dress".

Sometimes though, such things escape the catwalk.  In 2022 the actor Sarah Jessica Parker appeared in Home Box Office's (HBO) And Just Like That, a spin-off (2021-2022) of the Sex and the City TV series (1998-2024), wearing an orange Valentino 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 the 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, admiration for the dress was restrained.

Adhesive

Adhesive (pronounced ad-hee-siv or ad-hee-ziv)

(1) Something coated with glue, paste, mastic, or other sticky substance (which may be intended for either temporary or permanent purposes); a substance that causes something to adhere, as glue or rubber cement.

(2) Figuratively, tenacious or clinging.

(3) Sticking fast; sticky; apt or tending to adhere; clinging.

(4) In physics, of or relating to the molecular force that exists in the area of contact between unlike bodies and that acts to unite them.

(5) The quality or degree of stickiness in the physical sense; relating to adhesion.

(6) In philately, a postage stamp with a gummed back, as distinguished from one embossed or printed on an envelope or card.

1660s: The adjective meaning “sticky, cleaving or clinging” was from the French adhésif, from the Latin adhaesivus, from adhaereō (supine adhaesum). The French construct was formed from the Latin adhaes-, past-participle stem of adhaerere (stick to), the source also of adherent.  The noun was derived from the adjective and emerged in 1881, original as a descriptor of postage stamps (as a clipping of the original (1840) adhesive stamp, the word later adopted in philately as a technical distinction between the classic stick-on stamps and other types.  Around the turn of the twentieth century, it was used in the general sense of "a substance that causes to adhere", as a point of differentiation from simple glue.  The spelling adhæsive is obsolete.

Because of the use in engineering, science, industry & commerce, adhesive is a popular modifier, the forms including adhesive capsulitis, adhesive tape, hot melt adhesive, self-adhesive, adhesive bra, adhesive bandage, adhesive binding, adhesive plaster & adhesive tape.  Words related to adhesive (in the physical or figurative sense depending on context) sense include gummy, sticky, adherent, holding, hugging, pasty, adhering, agglutinant, attaching, clinging, clingy, gelatinous, glutinous, gooey, gummed, mucilaginous, resinous, tenacious, viscid & viscous.  Adhesive is a noun & adjective, adhesion is a noun, adhesively is an adverb and adhesiveness is a noun; the noun plural is adhesives.

Piet Mondrian, neo-plastic painting and adhesive tape

Piet Mondrian’s (1872-1944) 1941 New York City 1 is a series of abstract works created with multi-colored adhesive paper tape.  One version first exhibited at New York’s Museum of Modern Art (MOMA) in 1945 has since 1980 hung in the Düsseldorf Museum as part of the Kunstsammlung Nordrhein-Westfalen’s collection and recently it was revealed for the past 77 years it has been hanging upside down.  The work is unsigned, sometimes an indication the artist deemed it unfinished but Mondrian left no notes.

Mondrian’s 1941 New York City 1 as it (presumably correctly) sat in the artist's studio in 1944 (left) and as it was since 1945 exhibited (upside-down) in New York and Düsseldorf (right).  Spot the difference. 

The decades-long, trans-Atlantic mistake came to light during a press conference held to announce the Kunstsammlung’s new Mondrian exhibition.  During research for the show, a photograph of Mondrian’s studio taken shortly after his death showed the work oriented in the opposite direction and this is being treated as proof of the artist’s intension although experts say the placement of the adhesive tape on the unsigned painting also suggests the piece was hung upside down.  How the error occurred is unclear but when first displayed at MOMA, it may have been as simple as the packing-crate being overturned or misleading instructions being given to the staff.  However, 1941 New York City 1 will remain upside because of the condition of the adhesive strips.  “The adhesive tapes are already extremely loose and hanging by a thread,” a curator was quoted as saying, adding that if it were now to be turned-over, “…gravity would pull it into another direction.  And it’s now part of the work’s story.”

1941 New York City 1, Paris Museum of Modern Art.

The curator made the point that as hung, the interlacing lattice of red, yellow, black and blue adhesive tapes thicken towards the bottom, suggesting a sparser skyline but that “…the thickening of the grid should be at the top, like a dark sky” and another of Mondrian’s creations in a similar vein (the oil on canvas New York City I (1942)) hangs in the Musée National d’Art Moderne in Paris with the thickening of lines at the top.  Whether Mondrian intended 1941 New York City 1 to be part of his oeuvre or it was just a mock-up in adhesive tape for the oil-on canvas composition to follow isn’t known, artists having many reasons for leaving works unsigned.  Mondrian was one of the more significant theorists of abstract art and its withdrawal from nature and natural subjects.  "Denaturalization" he proclaimed to be a milestone in human progress, adding: "The power of neo-plastic painting lies in having shown the necessity of this denaturalization in painterly terms... to denaturalize is to abstract... to abstract is to deepen."   

Lindsay Lohan adhesive stickers.

Adhesives in applied structural engineering

Conventional "backless" bras.

The term "backless bra" can be misleading in that most of them aren't actually built without a back-strap; rather the strap is engineered in a variety of ways to sit well below the shoulder-blades, usually somewhere around the lower back; the "backless" is a reference to the back-strap not being visible when the wearer is clothed.  Often that's enough to suit the outfit with which it's being paired but sometimes there's a need to expose the whole back and here an adhesive bra can be the solution.  Adhesive bras (single-use and re-usable and sometimes called "stick-on bras" or "stickies") are specialized devices which have a large part of the surface-area facing the skin coated with a medical-grade adhesive.  Made usually from silicone or polyurethane and available in a variety of designs (in one and two-piece configurations), almost all are strapless or backless and the variations in design exist to accommodate the different clothes under which the bra will be worn.  One chooses one’s adhesive bra cognizant of the dress or top to be worn, the idea being that once dressed, only skin and fabric should be visible.  In cases where no commercially available adhesive bra is quite right, a variety of medical-grade tapes (sold as tit-tape, skin-tape, boob-tape etc) can be used including double-sided versions which can hold the fabric of clothes in place.  These have the advantage of being able to be rendered in whatever shape is required but can be difficult to apply single-handedly although boyfriends and girlfriends should be anxious to assist.  Experts suggest avoiding the cheapest on the market because some of there are not medical grade and there's the risk of minor skin damage and consequent infection.

For those (regardless of size) who don’t require lift and need only to minimize lateral movement, the two-piece units (which can use a central coupling depending on the outfit) are ideal because they are available in versions with a smaller surface area, some of which use a higher percentage of the adhesive material to adhere to skin below the bust-line which can be helpful.  These are essentially a modern variation of the pasties (adhesive patches worn over the nipples by exotic dancers) from the late 1950s with some structural engineering added to enhance support.

Most two-piece adhesive bras are a pair of stand-alone units but some offer the option of centre-adjustments.  The methods vary, some using Velcro, the familiar hook & eye combination or buckles but the most popular type use shoe-lace style ties.  The scope of adjustment offered is not only lateral (forcing the flesh towards the centre) but also vertical (forcing the flesh upwards), both movements enhancing cleavage and this permits the same bra to be used for more than one style of outfit.

Although mostly associated with backless and strapless styles, adhesive bras are also available which accommodate plunging necklines.  The two-piece units allow designers to display a cut to the waist but more modest renditions, optimized for cleavage, use a kind of cantilever, usually called the “plunge”.

Adhesive cooperate with rather than defy the laws of physics and there are limits to the volumes which can be accommodated.  As a general principle, as the movable mass (and in this case there’s not always a direct correlation between weight and volume) increases, the surface area of the adhesive material which adheres to skin above the functional centre of gravity (essentially the pivot point) should increase.  That means larger sizes can be handled for backless dresses and even plunges are possible but it won’t be possible always to display the skin on the upper poles and designs required to secure a greater mass can be less comfortable because they often include some variation of an underwire to guarantee structural integrity.  As with all forms of structural engineering (essentially, making push equal pull), the physics involved means there are limits to what can be done.

Peanut

Peanut (pronounced pee-nuht)

(1) The pod or the enclosed edible seed of the plant, Arachis hypogaea, of the legume family, native to the tropical Americas (and probably of South American origin).  During the plant’s growth, the pod is forced underground where it ripens.  The edible, nut-like seed is used for food and as a source of oil (historically known variously also as the pinder, pinda and goober (used south of the Mason-Dixon Line (originally as “goober pea)), earthnut, groundnut & monkey nut (pre-World War II (1939-1945) UK use).

(2) The plant itself.

(3) Any small or insignificant person or thing; something petty.

(4) In US slang, a very small clam.

(5) In slang, barbiturates (recorded also of other substances delivered in small pills).

(6) In slang, small pieces of Styrofoam used as a packing material (known also as the “packing peanut”).

(7) Of or relating to the peanut or peanuts.

(8) Made with or from peanuts.

1790–1800: The construct may have been pea (in the sense of the small green vegetable) + nut but may etymologists think it was more likely a folk etymology of pinda or pinder, both forms still in dialectal use south of the Mason-Dixon Line.  The plant is apparently native to South America and it was Portuguese traders who early in the sixteenth century took peanuts from Brazil and Peru to Africa by 1502.  Its cultivation in Chekiang (an eastern coastal province of China) was recorded as early as 1573 and the crop probably arrived with the Portuguese ships which docked there.  According to the broadcaster Alistair Cooke (1908–2004), The spellings pea nut & pea-nut are obsolete.  Peanut is a noun & verb. Peanutted & peanutting are verbs and peanutty & peanutlike are adjectives; the noun plural is peanuts.

The word appears in many aspects of modern culture including “circus peanut” (a type of commercial candy), “cocktail peanuts” (commercially packaged salted nuts served (for free) in bars to heighten thirst and thus stimulate beverage sales (also known generically as “beer nuts”)), “peanut butter” (a spread made from ground peanuts and known also as “peanut paste”), “peanut butter and jelly” (a sandwich made with jelly (jam or conserve) spread on one slice and peanut butter on the other), “small peanuts” (very small amount (always in the plural), “peanut milk” (a milky liquid made from peanuts and used as a milk substitute), peanut brittle (a type of brittle (confection) containing peanuts in a hard toffee), “peanut butter cup” (a chocolate candy with peanut butter filling), “peanut bunker” (a small menhaden (a species of fish)), “hog peanut” (a plant native to eastern North America that produces edible nut-like seeds both above & below ground (Amphicarpaea bracteata)), “peanut worm” ( sipunculid worm; any member of phylum Sipuncula. (Sipuncula spp), “peanut cactus” (a cactus of species Chamaecereus silvestrii), “peanut ball” (in athletics & strength training, an exercise ball comprised of two bulbous lobes and a narrower connecting portion), “peanut marzipan” (a peanut confection made with crushed peanuts & sugar, popular in Central & South America), “peanut whistle” (in the slang of the ham radio and citizens band (CB) radio communities, a low-powered transmitter or receiver, “peanut tree” (A tree of the species Sterculia quadrifida), “peanut-headed lanternfly” (In entomology, a species of Neotropical fulgorid planthopper (Fulgora laternaria)) and peanut tube (in electronics, a type of small vacuum tube).

Herbert (HW) Horwill’s (1864-1943) A Dictionary of Modern American Usage (1935) was written as kind of trans-Atlantic companion to Henry Fowler’s (1858–1933) classic A Dictionary of Modern English Usage (1926) and was one of the earliest volumes to document on a systematic basis the variations and dictions between British and American English.  The book was a kind of discussion about the phrase “England and America are two countries separated by one language” attributed to George Bernard Shaw (GBS; 1856-1950) although there are doubts about that.  Horwill had an entry for “peanut” which he noted in 1935 was common in the US but unknown in the UK where it was known as the “monkey nut”.  According to the broadcaster Alistair Cooke (1908–2004), the world “peanut” became a thing in the UK during the early 1940s when the US government included generous quantities of the then novel peanut butter in the supplies of foodstuffs included in the Lend-Lease arrangements.

In idiomatic use, the phrase “if you pay peanuts, you get monkeys” is used to suggest that if only low wages are offered for a role, high quality applicants are unlike to be attracted to the position.  The phrase “peanut gallery” is one of a number which have enter the language from the theatre.  The original Drury Lane theatre in London where William Shakespeare’s (1564–1616) were staged was built on the site of a notorious cockpit (the place where gamecocks fought, spectators gambling on the outcome) and even before this bear and bull-baiting pits had been used for theatrical production of not the highest quality.  That’s the origin of the “pit” in this context being the space at the rear of the orchestra circle, the pit sitting behind the more desirable stalls.  By the Elizabethan era (1558-1603), the poor often sat on the ground (under an open sky) while the more distant raised gallery behind them contained the seats which were cheaper still; that’s the origin of the phrase “playing to the gallery” which describes an appeal to those with base, uncritical tastes although “gallery god” (an allusion to the paintings of the gods of antiquity which were on the gallery’s wall close to the ceiling) seems to be extinct.  The “peanut gallery” (the topmost (ie the most distant and thus cheapest) rows of a theatre) was a coining in US English dating from 1874 because it was the habit of the audience to cast upon to the stage the shells of the peanuts they’d been eating although whether this was ad-hoc criticism or general delinquency isn’t known.  The companion phrase was “hush money”, small denomination coins tossed onto the stage as a “payment” to silence an actor whose performance was judged substandard.  “Hush money” of course has endured to be re-purposed, now used of the payments such as the one made by Donald Trump (b 1946; US president 2017-2021; president elect 2024) to Stormy Daniels (stage name of Stephanie Gregory, b 1979).

Chairman Mao Zedong (left) and Generalissimo Chiang Kai-shek (right), celebrating the Japanese surrender, Chongqing, China, September 1945.  After this visit, they would never meet again.

Joseph "Vinegar Joe" Stilwell (1883–1946) was a US Army general who was appointed chief of staff to the Chinese Nationalist Leader, Generalissimo Chiang Kai-shek (1887-1975) (Generalissimo was a kind of courtesy title acknowledging his position as supreme leader of his armed forces; officially his appointment in 1935 was as 特級上將 (Tèjí shàng jiàng) (high general special class)).  Stilwell’s role was to attempt to coordinate the provision of US funds and materiel to Chiang with the objectives of having the Chinese Nationalist forces operate against the Imperial Japanese Army in Burma (now known usually as Myanmar).  Unfortunately, the generalissimo viewed the Chinese communists under Chairman Mao (Mao Zedong 1893–1976; chairman of the Chinese Communist Party (CCP) 1949-1976) as a more immediate threat than that of Nippon and his support for US strategy was no always wholehearted. 

So Stilwell didn’t have an easy task and in his reports to Washington DC referred to Chiang as “Peanut”.  Apparently, “peanut” had originally been allocated to Chiang as one of the army’s random code-names with no particular meaning but greatly it appealed to Stillwell who warmed to the metaphorical possibilities, once recorded referring to Chiang and his creaking military apparatus as “...a peanut perched on top of a dung heap...”  That about summed up Stillwell’s view of Chiang and his “army” and in his diary he noted a military crisis “would be worth it” were the situation “…just sufficient to get rid of the Peanut without entirely wrecking the ship…”  A practical man, his plans extended even to assassinating the generalissimo although these were never brought to fruition.  Eventually, Stilwell was recalled to Washington while Chiang fought on against the communists until 1949 when the Nationalists were forced to flee across the straits of Formosa to the Island of Taiwan, the “renegade province” defying the CCP in Beijing to this day.  Stillwell did have one final satisfaction before being sacked, in 1944 handing Chiang an especially wounding letter from Franklin Delano Roosevelt (FDR, 1882–1945, US president 1933-1945), the reaction so pleasing he was moved to write a poem:

I have waited long for vengeance,
At last I've had my chance.
I've looked the Peanut in the eye
And kicked him in the pants.
 
The old harpoon was ready
With aim and timing true,
I sank it to the handle,
And stung him through and through.
 
The little bastard shivered,
And lost the power of speech.
His face turned green and quivered
As he struggled not to screech.
 
For all my weary battles,
For all my hours of woe,
At last I've had my innings
And laid the Peanut low.
 
I know I've still to suffer,
And run a weary race,
But oh! the blessed pleasure!
I've wrecked the Peanut's face.

Phobias

One who suffers a morbid fear of peanut butter sticking to the roof of one's mouth is said to be an arachibutyrophobe.  Phobias need not be widely diagnosed conditions; they need only be specific and, even if suffered by just one soul in the world, the criteria are fulfilled.  In this sense, phobias are analogous with syndromes.  A phobia is an anxiety disorder, an unreasonable or irrational fear related to exposure to certain objects or situations.  The phobia may be triggered either by the cause or an anticipation of the specific object or situation.

Lindsay Lohan in The Parent Trap (1998) introduced the culinary novelty of peanut butter spread on Oreos; an allure appalled arachibutyrophobes avoid.

The fifth edition of the American Psychiatric Association's (APA) Diagnostic and Statistical Manual of Mental Disorders (DSM-5 (2013)) made some interesting definitional changes from the earlier DSM-4 (1994):  (1) A patient no longer needs to acknowledge their anxiety is excessive or unreasonable in order to receive a diagnoses, it being required only that their anxiety must be “out of proportion” to the actual threat or danger (in its socio-cultural context).  (2) Symptoms must now, regardless of age, last at least six months.  (3) The diagnostic criteria for social phobias no longer specify that age at onset must be before eighteen, a change apparently necessitated by the substantial increase in reporting by older adults with the DSM editors noting the six-month duration threshold exists to minimize the over-diagnosis of transient fears.

Whether it was already something widely practiced isn’t known but Lindsay Lohan is credited with introducing to the world the culinary novelty Oreos & peanut butter in The Parent Trap.  According to the director, it was added to the script “…for no reason other than it sounded weird and some cute kid would do it."  Like some other weirdnesses, the combination has a cult following and for those who enjoy peanut butter but suffer arachibutyrophobia, Tastemade have provided a recipe for Lindsay Lohan-style Oreos with a preparation time (including whisking) of 2 hours.  They take 20 minutes to cook and in this mix there are 8 servings (scale ingredients up to increase the number of servings).

Ingredients

2 cups flour
1 cup unsweetened cocoa powder (plus more for dusting)
¾ teaspoon kosher salt
1 ¼ cups unsalted butter (at room temperature)
¾ cup sugar
1 teaspoon vanilla extract
Powdered sugar, for dusting

Filling Ingredients

½ cup unsalted butter, at room temperature
¼ cup unsweetened smooth peanut butter
1 ½ cups powdered sugar
1 teaspoon vanilla extract
A pinch of kosher salt (omit if using salted peanut butter)

Filling Instructions

(1) With a stand mixer fitted with a paddle attachment, the butter & peanut butter until creamy.

(2) Gradually add powdered sugar and beat to combine, then beat in vanilla and salt.

Whisking the mix.

Instructions

(1) Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper.

(2) In small bowl, whisk together flour, cocoa powder & salt.

(3) In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.  Mix in the vanilla extract. With the mixer running on low speed, add the flour mixture and beat until just combined (it should remain somewhat crumbly).

(4) Pour mixture onto a work surface and knead until it’s “all together”; wrap half in plastic wrap and place in refrigerator.

(5) Lightly dust surface and the top of the dough with a 1:1 mixture of cocoa powder and powdered sugar.

(6) Working swiftly and carefully, roll out dough to a ¼-½ inch (6-12 mm) thickness and cut out 2 inch (50 mm) rounds.  Transfer them to the baking sheets, 1 inch (25 mm) apart (using a small offset spatula helps with this step). Re-roll scraps and cut out more rounds, the repeat with remaining half of the dough.

(7) Bake cookies until the tops are no longer shiny ( about 20 minutes), then cool on pan for 5 minutes before transferring to wire rack completely to cool.

(8) To assemble, place half the cookies on a plate or work surface.

(9) Pipe a blob of filling (about 2 teaspoons) onto the tops of each of these cookies and then place another cookie on top, pressing slightly but not to the extent filled oozes from the sides.

(10) Refrigerate for a few minutes to allow the filling to firm up.  Store in an air-tight container in refrigerator.

The manufacturer embraced the idea of peanut butter Oreos and has released versions, both with the classic cookie and a peanut butter & jelly (jam) variation paired with its “golden wafers”.  As well as Lindsay Lohan’s contribution, Oreos have attracted the interest of mathematicians.  Nabisco in 1974 introduced the Double Stuf Oreo, the clear implication being a promise the variety contained twice crème filling supplied in the original.  However, a mathematician undertook the research and determined Double Stuf Oreos contained only 1.86 times the volume of filling of a standard Oreo.  Despite that, the company survived the scandal and the Double Stuf Oreo’s recipe wasn’t adjusted.

Scandalous in its own way was that an April 2022 research paper published in the journal Physics of Fluids wasn’t awarded that year’s Ig Nobel Prize for physics, the honor taken by Frank Fish, Zhi-Ming Yuan, Minglu Chen, Laibing Jia, Chunyan Ji & Atilla Incecik, for their admittedly ground-breaking (or perhaps water-breaking) work in explaining how ducklings manage to swim in formation.  More deserving surely were Crystal Owens, Max Fan, John Hart & Gareth McKinley who introduced to physics the discipline of Oreology (the construct being Oreo + (o)logy).  The suffix -ology was formed from -o- (as an interconsonantal vowel) +‎ -logy.  The origin in English of the -logy suffix lies with loanwords from the Ancient Greek, usually via Latin and French, where the suffix (-λογία) is an integral part of the word loaned (eg astrology from astrologia) since the sixteenth century.  French picked up -logie from the Latin -logia, from the Ancient Greek -λογία (-logía).  Within Greek, the suffix is an -ία (-ía) abstract from λόγος (lógos) (account, explanation, narrative), and that a verbal noun from λέγω (légō) (I say, speak, converse, tell a story).  In English the suffix became extraordinarily productive, used notably to form names of sciences or disciplines of study, analogous to the names traditionally borrowed from the Latin (eg astrology from astrologia; geology from geologia) and by the late eighteenth century, the practice (despite the disapproval of the pedants) extended to terms with no connection to Greek or Latin such as those building on French or German bases (eg insectology (1766) after the French insectologie; terminology (1801) after the German Terminologie).  Within a few decades of the intrusion of modern languages, combinations emerged using English terms (eg undergroundology (1820); hatology (1837)).  In this evolution, the development may be though similar to the latter-day proliferation of “-isms” (fascism; feminism etc).  Oreology is the study of the flow and fracture of sandwich cookies and the research proved it is impossible to split the cream filling of an Oreo cookie down the middle.

An Oreo on a rheometer.

The core finding in Oreology was that the filling always adheres to one side of the wafer, no matter how quickly one or both cookies are twisted.  Using a rheometer (a laboratory instrument used to measure the way in which a viscous fluid (a liquid, suspension or slurry) flows in response to applied forces), it was determined creme distribution upon cookie separation by torsional rotation is not a function of rate of rotation, creme filling height level, or flavor, but was mostly determined by the pre-existing level of adhesion between the creme and each wafer.  The research also noted that were there changes to the composition of the filling (such as the inclusion of peanut butter) would influence the change from adhesive to cohesive failure and presumably the specifics of the peanut butter chosen (smooth, crunchy, extra-crunchy, un-salted (although the organic varieties should behave in a similar way to their mass-market equivalents)) would have some effect because the fluid dynamics would change.  The expected extent of the change would be appear to be slight but until further research is performed, this can’t be confirmed.