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.  

Zettai ryouiki

Zettai ryouiki (pronounced Zah-thai-rye-ouk-i)

(1) In an anime game (dating from 1995), an asset obtainable which playing which afforded the player something like the “invulnerability” or “unlimited damage” concepts familiar in gaming.

(2) As pop culture slang in women’s fashion (dating from 2014), the area of visible bare skin above the socks (classically the above-the-knee variety) but below the hemline of a mini-skirt, shorts or top.

1995: From the Japanese 絶対領域 (zettai ryōiki) (literally “absolute territory” and used variously in anime gaming (and the surrounding cultural milieu) and pop-culture fashion).  The form of Romanization most common in the West is zettai ryouiki, the alternative spelling zettai ryōiki (ぜったいりょういき).  Zettai ryouiki is a noun.

Sock heights in Japan can all be used with the zettai ryouiki look although the classists insist the genre is restricted to those in over-knee & thigh-high socks.

A often heard phrase in English ie “the (French / Germans / Jews / Koreans etc) have a word for everything”.  It’s not literally true and given the huge size of the English vocabulary it’s probably more true of English than any other.  Nobody is quite sure just how many words there are in English and given the frequency with which words are created and fall from use, there can only ever be estimates.  The Oxford English Dictionary (OED) says there are between 170-200,000 words currently in use but that estimate doesn’t include the most specialized technical and scientific terms or words from regional dialects and other specialized fields.  English of course steals (the polite term among lexicographers is “borrowed”) much from other tongues and were all these and the technical terms and their variants to be included in the count, some have suggested the total might approach a million.  What “the x have a word for everything” implies is a sense of surprise that anyone has a word for a thing or concept which seems variously funny, bizarre or unnecessary.

Zettai ryouiki in the anime tradition.

The term zettai ryouiki began in anime gaming in 1995 with the sense “holy space into which no other can intrude”, much along the same lines as “invulnerability” or “unlimited damage” in other games.  It was obvious transferrable beyond gaming sub-culture and among Japanese youth, entered slang in the context of “one’s own personal space” which others shouldn’t transgress.  Around 2013, the phrase was appropriated to describe the area of visible bare skin above the socks (classically above-the-knee socks) but below the hemline of a miniskirt, shorts or top.  It isn’t certain but the use seems to have been adopted after an advertising agency organized a campaign involving young women, for various commercial purposes, applying temporary tattoos high on their thighs, suggesting they pair the look with dark socks or stockings, the top of the socks and the hem of their mini skirts framing the message.  As a visual device, the intent was to focus on the flesh (and thus the logo) and this the fashionistas replicated although they wanted eyeballs only on their skin.  Within months, the shop Zettai Ryōiki opened in Akihabara, Tokyo, dedicated to long socks and tights.

Zettai ryōiki: Lindsay Lohan exploring the possibilities.  

The original use of zettai ryōiki described only the pairing of a miniskirt with over-knee or thigh-high socks which meant the visible skin area, though not dimensionally specific, existed within narrow parameters.  Conceptually however, the idea eventually encompassed all styles which featured an expanse of skin between the top of the sock and the hem of whatever was worn above although the purists continue to decry the use of shorter socks.  Helpfully, the most uncompromising of the sub-culture provided a mathematical formula in the form of a coefficient which was calculated using (1) the length of the miniskirt, (2) the visible skin and (3) the length of the sock which sits above the knee.  Thus not height-dependent, known as the “golden ratio”, a tolerance of +/- 25% was allowed which permitted slight variations.

The achingly lovely Brigitte Bardot (1934-2025) liked the zettai ryouiki look although she achieved it usually with high leather boots rather than socks.  She appears here with 1969 Chevrolet Corvette (left), 1967 Lancia Flavia Convertible (centre) and circa 1968 Citroën 2CV.

Unlike many film stars who were drawn to fast or luxurious cars, Bardot seemed usually to prefer smaller machines (although she did for some years own a Rolls-Royce).  Her 1954 Simca 9 Cabriolet was a gift from the manufacturer which sounds generous but it was not a regular model (it was either a prototype for a never-produced cabriolet or a one-off created especially for her (both accounts appearing) and thus couldn’t be sold; in exchange, for several years she undertook promotional activities on their behalf.  Based on the number of photographs which exist, she drove it happily for half a decade before replacing it with a 1959 Renault Floride cabriolet (sold in some markets as the Caravelle).  Her Simca’s 1221 cm³ (75 cubic inch) engine had produced a modest 50 horsepower (HP) but the Renault’s 845 cm³ (52 cubic inch) unit was rated at a mere 37 so clearly she put a premium on style over speed.

Corvette Deluxe Wheelcovers (P01 (1968, left) and P02 (1969, right).

The Corvette was fitted with the “Deluxe Wheelcovers” (Starburst Turbines) available between 1968-1973.  The 1968 units (P01) were unique in having feature lines pointing directly to the cap's centre whereas the ones (P02) subsequently used until the 1974 season had a distinct starburst in the centre cap and that's indicative of the difficulties which can present when attempting a restoration of a 1968 Corvette, a model with an unusually large number of “one year only” components.  Even in 1968 some publications thought the Deluxe Wheelcovers a curious addition to the Corvette's option list and the scepticism wasn’t merely aesthetic, the wheelcovers weighing a hefty 8 lb-odd (3½ KG) and needing to be balanced at the factory prior to fitting (the lead weights attached internally).  For a machine Chevrolet was still marketing as “America’s only sports car), adding weight which conspicuously was purely decorative was thought “mixed messaging”.  Of course many who purchased Corvettes bought them as something purely decorative and there were enough of them to keep option P01/P02 on the lists for six seasons and the fitment rate was a reasonable 17.6%, 28,850 of the 163,913 Corvettes built in those years so equipped although it’s certain many subsequently were replaced with the more popular Rally Wheels which better suit the machine’s character.  However, in the twenty-first century, original Deluxe Wheel Covers emerged as a tradable commodity because those wishing to satisfy the NCRS’s (National Corvette Restorers Society) clipboard-carrying originality police needed sets.  1968 sets in perfect condition have been advertised for as much as US$1100.00, a reasonable increase from the US$57.95 Chevrolet that year charged for four.   With the withdrawal of the P02 option for 1974, never again would wheelcovers be offered for the Corvette.

Brigitte Bardot posing with her 1954 Simca Type 9 Weekend Cabriolet at the family home, Louveciennes, France, 1955.

Simca described the Bardot cabriolet as the “Aronde Weekend”.  The Aronde was the car on which Simca’s post-war success was based and although the avian name (in French, literally “Swallow”) might hint at the songbird’s elegance in flight, the machine gained its reputation from robustness and practicality although the utilitarian styling was certainly modern and nicely balanced.  Founded in 1934, Simca (Societe Industrielle de Mecanique et Carrosserie Automobile) for more than a decade produced, under licence, slightly modified Fiats but in 1951 the Aronde debuted with demand immediately exceeding supply; continually revised, it remained in production until 1964.  In the way things were then done, the Aronde, as well as the basic four-door sedan, appeared in an array of body styles including two-door station wagons (the Australians producing a four-door variant), vans, pick-ups (utes), coupés (some of them the then fashionable hardtops) and a cabriolet. The cabriolet however didn’t appear until 1957 after the Aronde had been revised to make the structure sufficiently rigid to support the convertible coachwork without needing the extensive modifications which would have rendered series production unviable.  Brigitte Bardot’s cabriolet, based on the original “9 Aronde” was thus a genuine one-off, the aluminum and steel body hand made by the coachbuilder Facel (soon to become famous for the memorable Facel Vegas) and, appropriately, carries serial number 001.  It still exists and is on permanent display at the Lane Motor Museum in Nashville, Tennessee.  Lane specializes in European cars (with a commendable emphasis on the rare, strange and truly bizarre) and, like most of its exhibits, the Simca remains in sound working order; it is, in the jargon of the collector trade, “a survivor”, being wholly original and never having been restored.  After some six years in her hands, the car was passed (either sold or gifted, both tales appear) to her friend and neighbour, the French sculptor César Baldaccini (1921–1998).

Dauphine (César Baldaccini’s first Compression plate (Flat compression) piece in his Compression d'Automobile (Compressed cars) series) was literally a Renault Dauphine (1956-1967) “turned into art” using a hydraulic press; it was first shown in Milan in 1970.

The installation’s other pieces are Compressions cubiques (Cubed compressions), made from the salvaged wrecks of cars of various makes (Simca, Renault, Fiat etc) in what are presumably “designer colors”, the artist’s thing being depictions of shapes (including the human form, in whole or in part) in materials like scrap metal and plastics.  The symbolism was apparently something about the movement’s usual suspects (consumerism, alienation and the wastefulness of capitalist mass-production).  Baldaccini was leading light in the Nouveau Réalisme (“new wave of realism) movement (post-war Europe was a place of political and artistic “movements”) and he’s now best remembered for his many “compression” pieces, most of which were cars which had emerged from the crusher.  It had been the sight of a hydraulic crushing machine at a scrap yard which had inspired the artist and the pieces became his signature, rather as “wrapping” large structures was for Christo (Christo Javacheff (1935–2020)).  The pair encapsulated modern art: Christo wrapped a building and called it “art”, while Baldaccini took a crushed car, put it in a gallery and called it “art”.  Prior to some point in the twentieth century, such antics would have been implausible but after things moved from the critical relationship being between artist and audiences to that between artist and critics, just about anything became possible, thus all those post-war “movements”.

BB & BB:  Ferrari 365 GT4 BB (left) on display at the 1971 Turin Motor Show and Brigitte Bardot, supine, with classic (socks) zettai ryouiki, 1968 (right).

Appearing also in Formula One and sports car racing, between 1973-1996 Ferrari used a flat-12 in a number of road cars.  Pedants insist the engines, rather than being "boxers", were really 180^o V12s ("flattened V12" in the engineer's slang) because of a definitional distinction related to the attachment and movement of internal components; the external shape is essentially identical but the factory was in general a bit loose with the nomenclature on which purists like to insist.  In the UK, Coventry Climax were even more ambitious in developing a flat-16 for the new 3.0 litre (183 cubic inch) limit in Formula One for 1966: it used two 1.5 litre (92 cubic inch) "flattened V8s" joined together but the problems proved insurmountable and the remarkable powerplant never left the test bench.  The first of the road-going flat-12 Ferraris was the 365 GT4 BB (1973-1984), the “BB” long thought to stand for Berlinetta Boxer but Road & Track in 2018 noted RoadRat's publication of an interview with the BB’s designer, Leonardo Fioravanti (b 1938) who admitted it was named after Brigitte Bardot simply because the staff in Ferrari's design office were as besotted with the hauntingly beautiful Mademoiselle as engineers (not all of them men) everywhere.  She was at the time the world's most famous sex symbol and in the pre-TokTok era, that was quite something; "Berlinetta Boxer" was just the factory's cover story (later confirmed on the Ferrari website) and undeniably there's some similarity in the pleasing lines of the two.  Until then "Berlinetta Boxer" was the orthodoxy although there must have been enough suspicion about for someone to speculate the origin might be bialbero, (literally "twin shaft"), a clipping of bialbero a camme in testa (double overhead camshaft (DOHC)) which was from the slang of Italian mechanics.

Kawai Maid Café & Bar Akiba Zettai Ryoiki, 3-1-1 Sotokanda 1F Obayashi Bldg., Chiyoda 101-0021 Tokyo Prefecture (IRL (in real life) left) and a (stretched) depiction of them as they might appear when created as robots (digitally altered image, right).

Japanese futurists predict that when robotics are sufficiently advanced, among the first humanoid bots in Tokyo's bars and cafés will be those in the style of the zettai ryoiki girls, adding they'll be dimensionally modeled on the basis of anime, not even the more slender female human frames.  The artistic motif will thus be mannerism rather than realism so, the flesh & blood waitresses (left) will be "the inspiration" but their AI (artificial intelligence) controlled robotic replacements will be closer in appearance to those in the image to the right.  The mechanical engineering will be challenging to implement but building robotic café waitresses may be one of the simpler forms of human emulation because (1) the surface on which they walk is flat and predictable, (2) they will function in a climatically controlled environment (consistent temperature & humidity, still atmosphere etc) and (3) the expected range of movement is limited.  As recently as five years ago, another advantage was thought to be the nature of the job meant the need for the robots to use a quite limited vocabulary with a defined syntactical range but with the extraordinary advances in AI making them able to emulate conversational language with (almost) all its nuances, that aspect is deemed solved.

Fluffies, Tokyo, Japan, April 2024.

Zettai Ryouiki definitely has attained cultural respectability but opinion remains divided on solid fluffy leg warmers (fluffies).  Presumably the (hopefully) final version of the leg-warmers of the 1980s (the decade which brought us mass-market shoulder pads), few predicted the evolutionary step of "added flufiness" but once colors, stripes and spots had been exhausted, there really was nowhere else to go.  Fluffies really did show up on the catwalks but just about everything does and there seemed little to suggest the designers toyed with them for anything other than "shock value" (something these days hard to achieve) but they did reach the high street.  Paradoxically, because most were made with synthetic fibres, they didn't provide the warmth of the usually woolen originals but fashion and function often don't overlap.  Japanese schoolgirls have long been the trend-setters of the nation's fashions and they went through a phase of pairing the zettai ryouiki aesthetic with fluffies.  So influential are the young ladies that this roaming pack, although they've picked up the look, are not real schoolgirls.  So, beware of imitations.

Frango

Frango (pronounced fran-goh)

(1) A young chicken (rare in English and in Portuguese, literally “chicken”).

(2) Various chicken dishes (an un-adapted borrowing from the Portuguese).

(3) In football (soccer) (1) a goal resulting from a goalkeeper’s error and (2) the unfortunate goalkeeper.

(4) The trade name of a chocolate truffle, now sold in Macy's department stores. 

In English, “frango” is most used in the Portuguese sense of “chicken” (variously “a young chicken”, “chicken meat”, “chicken disk” etc) and was from the earlier Portuguese frângão of unknown origin.  In colloquial figurative use, a frango can be “a young boy” and presumably that’s an allusion to the use referring to “a young chicken”.  In football (soccer), it’s used (sometimes trans-nationally) of a goal resulting from an especially egregious mistake by the goalkeeper (often described in English by the more generalized “howler”.  In Brazil, where football teams are quasi-religious institutions, such a frango (also as frangueiro) is personalized to describe the goalkeeper who made the error and on-field blunders are not without lethal consequence in South America, the Colombian centre-back Andrés Escobar (1967–1994) murdered in the days after the 1994 FIFA World Cup, an event reported as a retribution for him having scored the own goal which contributed to Colombia's elimination from the tournament. Frango is a noun; the noun plural is frangos.

The Classical Latin verb frangō (to break, to shatter) (present infinitive frangere, perfect active frēgī, supine frāctum) which may have been from the primitive Indo-European bhreg- (to break) by not all etymologists agree because descendants have never been detected in Celtic or Germanic forks, thus the possibility it might be an organic Latin creation.  The synonyms were īnfringō, irrumpō, rumpō & violō.  As well as memorable art, architecture and learning, Ancient Rome was a world also of violence and conflict and there was much breaking of stuff, the us the figurative use of various forms of frangō to convey the idea of (1) to break, shatter (a promise, a treaty, someone's ideas (dreams, projects), someone's spirit), (2) to break up into pieces (a war from too many battles, a nation) and (3) to reduce, weaken (one's desires, a nation).

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

The descendents from the Classical Latin frangō (to break, to shatter) included the Aromanian frãngu (to break, to destroy; to defeat), the Asturian frañer (to break; to smash) & francer (to smash), the English fract (to break; to violate (long obsolete)) & fracture ((1) an instance of breaking, a place where something has broken, (2) in medicine a break in a bone or cartilage and (3) in geology a fault or crack in a rock), the Friulian franzi (to break), the German Fraktur ((1) in medicine, a break in a bone & (2) a typeface) & Fraktion (2) in politics, a faction, a parliamentary grouping, (3) in chemistry, a fraction (in the sense of a component of a mixture), (4) a fraction (part of a whole) and (5) in the German-speaking populations of Switzerland, South Tyrol & Liechtenstein, a hamlet (adapted from the Italian frazione)), the Italian: frangere (1) to break (into pieces), (2) to press or crush (olives), (3) in figurative use and as a literary device, to transgress (a commandment, a convention of behavior etc), (4) in figurative use to weaken (someone's resistance, etc.) and (5) to break (of the sea) (archaic)), the Ladin franjer (to break into pieces), the Old Franco provençal fraindre (to break; significantly to damage), the Old & Middle French fraindre (significantly to damage), the Portuguese franzir (to frown (to form wrinkles in forehead)), the Romanian frânge (1) to break, smash, fracture & (2) in figurative use, to defeat) and frângere (breaking), the Old Spanish to break), and the Spanish frangir (to split; to divide).

Portuguese lasanha de frango (chicken lasagna).

In Portuguese restaurants, often heard is the phrase de vaca ou de frango? (beef or chicken?) and that’s because so many dishes offer the choice, much the same as in most of the world (though obviously not India).  In fast-food outlets, the standard verbal shorthand for “fried chicken” is “FF” which turns out to be one of the world’s most common two letter abbreviations, the reason being one “F” representing the once infamous "F-word", one of English language’s most un-adapted exports.  One mystery for foreigners sampling Portuguese cuisine is: Why is chicken “frango” but chicken soup is “sopa de galinha?”  That’s because frango is used to mean “a young male chicken” while a galinha is an adult female.  Because galinha meat doesn’t possess the same tender quality as that of a frango, (the females bred and retained mostly for egg production), slaughtered galinhas traditionally were minced or shredded and used for dishes such as soups, thus: sopa de galinha (also as canja de galinha or the clipped caldo and in modern use, although rare, sopa de frango is not unknown).  That has changed as modern techniques of industrial farming have resulted in a vastly expanded supply of frango meat so, by volume, most sopa de galinha is now made using frangos (the birds killed young, typically between 3-4 months).  Frangos have white, drier, softer meat while that of the galinha is darker, less tender and juicer and the difference does attract chefs in who do sometimes offer a true sopa de galinha as a kind of “authentic peasant cuisine”.

There are also pintos (pintinhos in the diminutive) which are chicks only a few days old but these are no longer a part of mainstream Portuguese cuisine although galetos (chicks killed between at 3-4 weeks) are something of a delicacy, usually roasted.  The reproductive males (cocks or roosters in English use) are galos.  There is no tradition, anywhere in Europe, of eating the boiled, late-developing fertilized eggs (ie a bird in the early stages of development), a popular dish in the Philippines and one which seems to attract virulent disapprobation from many which culturally is interesting because often, the same critics happily will consume both the eggs and the birds yet express revulsion at even the sight of the intermediate stage.  Such attitudes are cultural constructs and may be anthropomorphic because there’s some resemblance to a human foetus.

Lindsay Lohan at Macy's and Teen People's Freaky Friday Mother/Daughter Fashion Show, Macy's Herald Square, New York City, August 2003.  It's hoped she had time for a Frango.

Now sold in Macy’s, Frangos are a chocolate truffle created in 1918 for sale in Frederick & Nelson department stores.  Although originally infused with mint, many variations ensued and they became popular when made available in the Marshall Field department stores which in 1929 acquired Frederick & Nelson although it’s probably their distribution by Macy's which remains best known.  Marshall Field's marketing sense was sound and they turned the Frango into something of a cult, producing them in large melting pots on the 13th floor of the flagship Marshall Field's store on State Street until 1999 when production was out-sourced to a third party manufacturer in Pennsylvania.  In the way of modern corporate life, the Frango has had many owners, a few changes in production method and packaging and some appearances in court cases over rights to the thing but it remains a fixture on Macy’s price lists, the troubled history reflected in the “Pacific Northwest version” being sold in Macy's Northwest locations in Washington, Idaho, Montana and Oregon while the “Seattle version” is available in Macy's Northwest establishments.  There are differences between the two and each has its champions but doubtless there are those who relish both.

A patent application (with a supporting trademark document) for the Frango was filed in 1918, the name a re-purposing of a frozen dessert sold in the up-market tea-room at Frederick & Nelson's department store in Seattle, Washington.  The surviving records suggest the “Seattle Frangos” were flavoured not with mint but with maple and orange but what remains uncertain is the origin of the name.  One theory is the construct was Fr(ederick’s) + (t)ango which is romantic but there are also reports employees were told, if asked, to respond it was from Fr(ederick) –an(d) Nelson Co(mpany) with the “c” switched to a “g” because the word “Franco” had a long established meaning.  Franco was a word-forming element meaning “French” or “the Franks”, from the Medieval Latin combining form Franci (the Franks), thus, by extension, “the French”.  Since the early eighteenth century it had been used when forming English phrases & compound words including “Franco-Spanish border” (national boundary between France & Spain), Francophile (characterized by excessive fondness of France and all things French (and thus its antonym Francophobe)) and Francophone (French speaking).

Hitler and Franco, photographed at their day-long meeting at Hendaye, on the Franco-Spanish border, 23 October 1940.  Within half a decade, Hitler would kill himself; still ruling Spain, Franco died peacefully in his bed, 35 years later.

Remarkably, the Frango truffles have been a part of two political controversies.  The first was a bit of a conspiracy theory, claiming the sweet treats were originally called “Franco Mints”, the name changed only after the outbreak of the Spanish Civil War (1936-1939) in which the (notionally right-wing and ultimately victorious) Nationalist forces were led by Generalissimo Francisco Franco (1892-1975; Caudillo of Spain 1939-1975) and the explanation was that Marshall Field wanted to avoid adverse publicity.  Some tellings of the tale claim the change was made only after the Generalissimo’s meeting with Adolf Hitler (1889-1945; Führer (leader) and German head of government 1933-1945 & head of state 1934-1945) at Hendaye on 23 October 1940.  Their discussions concerned Spain's participation in the War against the British but it proved most unsatisfactory for the Germans, the Führer declaring as he left that he'd rather have "three of four teeth pulled out" than have to again spend a day with the Caudillo.  Unlike Hitler, Franco was a professional soldier, thought war a hateful business best avoided and, more significantly, had a shrewd understanding of the military potential of the British Empire and the implications for the war of the wealth and industrial might of the United States.  The British were fortunate Franco took the view he did because had he agreed to afford the Wehrmacht (the German armed forces) the requested cooperation to enable them to seize control of Gibraltar, the Royal Navy might have lost control of the Mediterranean, endangering the vital supplies of oil from the Middle East, complicating passage to the Indian Ocean and beyond; it would have transformed the strategic position in the whole hemisphere.  However, in the archives is the patent application form for “Frangos” dated 1 June 1918 and there has never been any evidence to support the notion “Franco” was ever used for the chocolate truffles.

Macy's Dark Mint Frangos.

The other political stoush (late nineteenth century Antipodean slang meaning a "fight or small-scale brawl") came in 1999 when, after seventy years, production of Frangos was shifted from the famous melting pots on the thirteenth floor of Marshall Field's flagship State Street store to Gertrude Hawk Chocolates in Dunmore, Pennsylvania, the decision taken by the accountants at the Dayton-Hudson Corporation which had assumed control in 1990.  The rationale for this shift was logical, demand for Frangos having grown far beyond the capacity of the relatively small space in State Street to meet demand but it upset many locals, the populist response led Richard Daley (b 1942; mayor (Democratic Party) of Chicago Illinois 1989-2011), the son of his namesake father (1902–1976; mayor (Democratic Party) of Chicago, Illinois 1955-1976) who in 1968 simultaneously achieved national infamy and national celebrity (one’s politics dictating how one felt) in his handling of the police response to the violence which beset the 1968 Democratic National Convention held that year in the city.  The campaign to have the Frangos made instead by a Chicago-based chocolate house was briefly a thing but was ignored by Dayton-Hudson and predictably, whatever the lingering nostalgia for the melting pots, the pragmatic Mid-Westerners adjusted to the new reality and, with much the same enthusiasm, soon were buying the Pennsylvanian imports.

Macy's Frango Mint Trios.

Doubtlessly to the delight of economists (sweet-toothed or not), there appears to be a “Frango spot market”.  Although the increasing capacity of AI (artificial intelligence) has improved the mechanics of “dynamic pricing” (responding in real-time to movements in demand), as long ago as the Christmas season in 2014, CBS News ran what they called the “Macy's State Street Store Frango Mint Price Tracker”, finding the truffle’s price was subject to fluctuations as varied over the holiday period as movements in the cost of gas (petrol).  On the evening of Thanksgiving, “early bird” shoppers could buy a 1 lb one-pound box of Frango mint “Meltaways” for US$11.99, the price jumping by the second week in December to US$14.99 although that still represented quite a nominal discount from the RRP (recommended retail price) of US$24.00.  Within days, the same box was again listed at US$11.99 and a survey of advertising from the previous season confirmed that in the weeks immediately after Christmas, the price had fallen to US$9.99.  It may be time for the Chicago Mercantile Exchange (CME) to open a market for Frango Futures (the latest “FF”!).