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.

Capuchin

Capuchin (pronounced kap-yoo-chin or kap-yoo-shin)

(1) A notable agile, forest-dwelling Central and South American monkey (Cebus capucinus), having a prehensile tail and a cowl of thick hair atop the head, vaguely resembling a monk’s hood.

(2) Any monkey of the genus Cebus (the term ring-tailed monkey is also sometimes used and the Sapajus apella is known as the tufted capuchin.)

(3) A style of hooded cloak historically worn by women.

(4) A friar belonging to a strict and autonomous branch of the Franciscan (Friars Minor), casual use extending later to Franciscans and eventually to cowled monks generally.

(5) Among bird-watchers, A hooded pigeon.

1590–1600: From the Middle French, from the Italian cappuccino, the construct being capuche (a long, pointed hood worn by monks in many Roman Catholic monastic orders) + -in(o).  Capuchin was an Italian borrowing of the Middle French capuchin (Capuchin friar) (from the earlier from earlier capucin), from the Italian cappuccino (Capuchin friar (literally “a small capuchin)), from cappuccio (hood, cowl), from the Late Latin cappa (cape, hood); synecdochally it was used also to refer to members of orders of Roman Catholic friars generally.  The Italian suffix -ino was from the Latin -īnus, from the primitive Indo-European -inos and was comparable with the English -ine.  It was a noun-forming suffix used (1) to form diminutives, (2) to indicate a profession, (3) to indicate an ethnic or geographical origin & (4) to denote a device, tool or instrument; as an adjective-forming suffix it was used (1) to indicate an ethnic or geographical origin & (2) to denote composition, color or other physical qualities.  Capuchin & capuchiness are nouns; the noun plural is capuchins.

Lindsay Lohan in black capuchin, Los Angeles, October 2011.

The hooded habits worn by friars and nuns of the Capuchin order were a distinctive reddish-brown and in seventeenth century Europe capuchin was a common description of the hue.  According to histories published by the order, the robes were inspired by the vestments actually worn by Saint Francis of Assisi (circa 1180-1226) in the thirteenth century, some of which were preserved in the Abby to which his remains were taken.  Saint Francis actually wore robes which were uncolored but, apparently for no reason other than product differentiation, the Capuchins colored their fabric lest they be confused with friars of other Church orders (the Benedictines, Augustinians, Franciscans etc).

The Colombian white faced capuchin (Cebus capucinus).

The style of prepared coffee called cappuccino (pronounced kap-oo-chee-noh, kah-poo-chee-noh or (in Italian) kahp-poot-chee-naw) consists of an espresso base topped with foamed milk, often served with powdered cinnamon and (sometimes) whipped cream.  The color contrast between the foam and cinnamon makes designs possible and some baristas make these their signatures.  Although it appears in Italian documents from the nineteenth century, the word seems first to have achieved wider popularity in the immediate post-war years (1645-1948).  It was adopted originally because the color of the foam-cinnamon mix was fancied as having a resemblance to the color of a Capuchin habit.  In a trend which has shocked purists, there have long been those who prefer powdered chocolate to cinnamon.

Lindsay Lohan with a brace of takeaway cappuccinos, Los Angeles, January 2008.

Whether the cappuccino really was “invented” by an Italian Franciscan after the 1683 Battle of Vienna (when the armies assembled by the Holy Roman Empire turned away the Ottomans besieging the gates of the city, thereby saving Europe from the threat of Islamic conquest) is unknown and likely a myth but it remains a popular story and, unlike the similar attribution of the aftermath of the battle being the birthplace of the croissant, it’s never actually been disproved.  Historically, all agree the appearance of the cappuccino has changed over the centuries and the extravagance of the froth is a recent innovation.  The name certainly comes from the color of the habits worn by “Capuchin” friars which so resembled the color the beverage assumed when a small measure of milk was added to the almost black, brewed coffee and it’s at least possible cinnamon was among the herbs sprinkled but there were likely many tried.  The modern cappuccino with espresso créma and steamed milk is a twentieth century creation but innovation has always surrounded the barista’s steam and in the late eighteenth century, the Viennese used the German modification of the Italian cappuccino (Kapuziner) and, being Austrians, added whipped cream and spices although some recipe books mention egg yolks as part of the concoction, sugar apparently compulsory.  As an Italian specialty (thought to be an import from the Italian-speaking parts of the Austro-Hungarian Empire barely known outside the country or the parts of the Austro-Hungarian Empire) it spread in the early years of the twentieth century as espresso machines suitable for use in cafés entered volume production and prices fell but outside the country it remained almost unknown until the 1930s and it was during the post-war period when the combination of an influx of foreigners to Italy and the mass-migration of Italians that the cappuccino became the latest of the nation’s many cultural exports.

A classic cappuccino.

However, unlike the practices in many places, Italians seldom took a cappuccino before ten or eleven in the morning, the cultural tradition (said to date from Ancient Rome) being that milk ingested too early in the day impedes the digestion of food for the rest of the day, thus the Italian preference for an early espresso.  In places beyond, there was no such reluctance and in US cities (where they’d been widely available in Italian restaurants since the 1930s) the breakfast cappuccino became a bit of a cult among urban sophisticates and late in the century as coffee chains became first national and then international, the cappuccino went worldwide.

The cappuccino’s place in the milky ecosystem detailed by CoffeeHow.  Sasha’s coffeehow.co is the web’s outstanding site for coffee fiends, being both comprehensive and accessible.  If there’s anything to be known about coffee, Sasha’s site has an entry.  

Making a cappuccino at home

Ingredients

1 oz dark roast ground coffee.
½ cup hot water.
¾ cup whole milk.
Sprinkle of powdered cinnamon.
Whipped cream & sugar (raw sugar or coffee crystals are best) are optional, neither of which are recommended.)

Directions

(1) Place coffee grounds in French press and add the hot water.  Allow the mix to steep (the process by which a porous solid absorbs a liquid) for 4 minutes, then push down on plunger down and pour into a mug, ideally one with an outward curl to the lip.

(2) While coffee is steeping, pour milk into a small pot and heat to 140-150^o F (60-65^o C); ideally, use a thermometer to test temperature.

(3) Pour hot milk into a large container (ideally one made from stainless steel with handle & spout and conical so opening is somewhat narrower than base) and with handheld frothing wand froth hot milk; this should take some 3 minutes.

(4) Pour frothed milk into mug atop coffee and if foaming has been done correctly it should be very foamy on top.  The sugar can at this point be added but a cappuccino is best enjoyed unsweetened.  Sprinkle with cinnamon and serve, if desired with whipped cream.

Rabbit

Rabbit (pronounced rab-it)

(1) Any of several soft-furred, large-eared, rodentlike burrowing mammals of the family Leporidae, allied with the hares and pikas in the order Lagomorpha, having a divided upper lip and long hind legs, usually smaller than the hares and mainly distinguished from them by bearing blind and furless young in nests rather than fully developed young in the open.

(2) Any of various small hares.

(3) The fur of a rabbit or hare, often processed to imitate another fur.

(4) A runner in a distance race whose goal is chiefly to set a fast pace, either to exhaust a particular rival so that a teammate can win or to help another entrant break a record; pacesetter.

(5) In sport, a person poor at a sport; in cricket specifically, an unskilled batter (also as “batting bunny”, usually clipped to bunny).

(5) As Welsh rabbit, an alternative form of Welsh rarebit & Welsh ribbit (A snack made of cheese melted with a little ale and served on toast).  Welsh rabbit was the original form but was erroneously marked as a corruption in a dictionary published in 1785 although it’s not clear if the editor made the assumption or drew the conclusion from oral evidence.

(6) In nuclear engineering, a pneumatically-controlled tool used to insert small samples of material inside the core of a nuclear reactor.

(7) In computing theory, a large element at the beginning of a list of items to be bubble sorted, and thus tending to be quickly swapped into the correct position.

(8) In northern English regional slang, as “rabbit catcher”, a midwife or one who by force of circumstance assists in the delivery of a baby.

(9) As “rabbit ears”, the indoor dipole television antenna which typically sat atop the early analogue sets which received a terrestrial signal.

(10) Incessantly or nonsensically to talk.

(11) To hunt rabbits.

(12) In US slang, to flee.

1375-1425: From the late Middle English rabet & rabette, from the Anglo-Latin rabettus, from the Middle French rabouillet (baby rabbit), from the dialectal Old North French rabotte, probably a diminutive of Middle Dutch or West Flemish robbe (rabbit, seal), of uncertain origin but which may be an imitative verb (perhaps robben or rubben (to rub)) and used to allude to a characteristic of the animal.  The related forms include the French rabot (plane), the Middle Dutch robbe (rabbit; seal (from which Modern Dutch gained rob (seal (also “rabbit”), the Middle Low German robbe & rubbe (rabbit), the later Low German Rubbe (seal), the West Frisian robbe (seal), the Saterland Frisian Rubbe (seal) and the North Frisian rob (“seal”) eventually borrowed as the German Robbe (seal).  Early dictionary editors thus described the word as “a Germanic noun with a French suffix”.  Rabbit is a noun & verb, rabbitiness is a noun, rabbited is a verb, rabbitlike & rabbity are adjectives and rabbiting is a noun & verb; the noun plural is rabbits and (especially in the collective) rab·bit.

Lindsay Lohan with rabbit.

Until the late nineteenth century, the meaning was exclusively what would now be understood as “a young rabbit” but it came to be used of the whole species, replacing the original coney, owing to the latter's resemblance to and use as a euphemism for cunny (“vulva” and linked obviously with “cunt” although despite that the preferred slang with some zoological allusion came to include “beaver”, “camel toe” and (especially) “pussy”, rather than “bunny”).  The noun coney dates from the early thirteenth century and was abstracted from the Anglo-French conis and the Old French coniz, (plurals of conil (long-eared rabbit; (Lepus cunicula)) from the Latin cuniculus, the source also of the Spanish conejo, the Portuguese coelho and the Italian coniglio), the small, Spanish variant of the Italian hare (Latin lepus).  The word may ultimately be from the Iberian Celtic although classical writers said it was Hispanic.  In Middle English the two forms were cony & conny (the derivations including coning, cunin & conyng) while the Old French had conil alongside conin.  The evolution seems to be that the plural form conis (from conil, with the -l- elided) was taken into English and regularly single-ized as cony.  The Old French form was borrowed in the Dutch konijn and the German Kaninchen (a diminutive), and is preserved in the surname Cunningham (from a place-name in Ayrshire).  Rabbits not being native to northern Europe, there was no Germanic word for them.  In the fourteenth century “rabbit” came to describe the young of the species and over the centuries came to supplant coney, a process complete by the early nineteenth.  It was another of those exercises in sanitization because in English & Welsh slang, coney had been adopted as a punning synonym for cunny (cunt).  That was complicated by it appearing in the Book of Proverbs in the King James Version of the Bible (KJV, 1611) so the work-around was to change the pronunciation of the original short vowel (rhyming with honey, money) to rhyme with bony, stony.  In the Old Testament, the word translates the Hebrew shaphan (rock-badger).

When Volkswagen in 1974 introduced the Golf in the North American market, it was named the Rabbit, apparently because it would thought the name would suggest qualities such as “agility, speed & playfulness” which were positive attributes in what was then (by US standards) a very small car, much smaller than the more recent versions.  Because of the international success of the Golf, when the revised model was released in 1983, the North American cars switched to that name and it’s been marketed that way since except between 2003-2008 when the Rabbit badge was revived.  The revival was in retrospect a curious choice given the obvious advantages offered by using the one name globally but at the time VW America had a rationalization: “We think we have some opportunities to do something creative with the Rabbit nameplate and recognizes the Golf nameplate has never really caught on with North American consumers as it was overshadowed by the Jetta sedan and wagon.  Volkswagen customers want a relationship with their cars and names like The Thing, Beetle, Fox and Rabbit support this."  Whatever the opportunities may have been, the linguistic experiment wasn’t continued and since 2009, it’s been Golfs all the way.

US market VW Golfs: 1974 Rabbit L (Generation 1)  (left) and 2007 Rabbit TSI (Generation 5).

There was some linguistic irony in VW’s choice because as the US satirist & critic HL Mencken (1880–1956) pointed out in The American Language; An Inquiry into the Development of English in the United States (1919): “Zoologically speaking, there are no native rabbits in the United States; they are all hares. But the early colonists, for some unknown reason, dropped the word hare out of their vocabulary, and it is rarely heard in American speech to this day. When it appears it is almost always applied to the so-called Belgian hare, which, curiously enough, is not a hare at all, but a true rabbit.”

The White Rabbit was a character in Lewis Carroll’s (1832–1898) Alice’s Adventures in Wonderland (1865) and one which appears often, always in a waistcoat with pocket watch and in a hurry, fearful always of the impending fury the duchess will visit upon him should he be a moment late.  It’s the white rabbit which Alice follows down the rabbit hole, leading to the bizarre adventures recounted.  One of popular culture’s best-known rabbits gave rise to the phrase “bunny boiler”, a reference to the scene in the film Fatal Attraction (1987) in which a scorned woman revenged herself upon her adulterous ex-lover by tossing his daughter’s pet rabbit into a pot of boiling water; he arrives home to discover a boiled bunny.  The Warner Brother cartoon character Bugs Bunny first appeared on the screen in 1938 and is often described by his shotgun wielding antagonist, the lisping Elmer Fudd, as "that wascally wabbit".known today.

The "rabbits ears" headrests : 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.

In idiomatic use there’s “pull a rabbit out of the hat” (to find or obtain a sudden solution to a problem), “rabbit-hearted” (someone timid or inclined to be flighty), “rabbit food” (a disapproving view of vegetables held by some meat-eaters), “the rabbit test” (an early pregnancy test involving the injection of the tested woman's urine into a female rabbit, then examining the rabbit's ovaries a few days later for changes in response to a hormone (“the rabbit died” the phrase indicating a positive test or an admission of one’s pregnancy)), “breed like rabbits” (slang for an individual, family, or sub-group of a population with a high birth-rate), “down the rabbit hole” (a time-consuming tangent or detour, often one from which it’s psychologically difficult to extricate oneself), “lucky rabbit’s foot”, (the carrying of a luckless bunny’s preserved rabbit’s foot as a lucky charm), “like a rabbit warren” (a confusingly labyrinthine environment (used literally & figuratively)), “rabbit in the headlights” (an allusion to the way rabbits (like some other wildlife) sometimes “freeze” when caught in the light of an oncoming vehicle’s headlamps) and the inevitable “rabbit fucker” (a general term of disparagement (although it could be applied literally in the right circumstances)).

The “earless” rabbit with “eared” companions.

In May 2011, some weeks after the meltdown at Fukushima Dai-ichi nuclear plant which suffered severe damage in the aftermath of the earthquake and tsunami, a video of an “earless rabbit” began to circulate, purportedly captured in an area just beyond the crippled plant’s exclusion area.  The immediate speculation was of course the creature’s unusual state was a result of a radiation-induced genetic mutation.  Geneticists however had a less troubling explanation.  Although there’s no doubt the radiation emitting from Fukushima Dai-ichi (some 225 kilometres (140 miles) north-east of Tokyo) represents a major risk to health and the long-term environmental effects remain unclear, the scientists say not only is it unlikely to be linked with the earless rabbit, such creatures are far from unusual.  According to a  statement issued from Colorado State University's Department of Environmental and Radiological Health Sciences: “…radiation can cause mutations that can be occasionally expressed as obvious birth defects, such as shown in the video.  However, to say this is the result of contamination from the Fukushima accident is a stretch, because natural radiation, as well as many other chemical substances in the environment and other factors, can also be mutagenic.  In most cases, the cause of congenital birth defects in humans and other animals cannot be determined and as far as science has shown, there have never been mutations produced by ionizing radiations that do not occur spontaneously as well.”

Rabbits used in nuclear reactors: Polyethylene 1-inch (25 mm) rabbit (left), Polyethylene 2-inch (50 mm) rabbit (centre) and Titanium 2-inch (50 mm) rabbit.

The rabbit does though have a place in nuclear engineering.  In the industry, the term “rabbit” is used to describe a range of pneumatically controlled tools which are used remotely to insert or retrieve items from a nuclear reactor or other radioactive environments.  The name is thought to come from the devices being tubular (on the model of the rabbit borrow) which allows samples rapidly to be injected into the periphery of a reactor core, the injectables moving “with the speed of startled rabbits” although there may also be the implication of rabbits as expendable creatures, the tool essential for maintenance, inspection, and repair tasks in nuclear facilities, where direct human intervention is either dangerous or impossible because of high radiation levels.

Winston Churchill inspecting the progress of project White Rabbit No, 6, Clumber Park, Nottinghamshire, England, November 1941.

The World War II (1939-1945) era White Rabbit No. 6 was an engineering project by the British Admiralty although as a security measure the official code-name was changed to Cultivator No. 6 to make it sound less mysterious and more like a piece of agricultural equipment.  It was a military trench-digging machine and an example of the adage that “generals are always preparing to fight the last war” and although designed exclusively for army use on (and at least partially under) land, it came under the auspices of the Royal Navy because it was a brainchild (one of many) of Winston Churchill (1875-1965; UK prime-minister 1940-1945 & 1951-1955) who, between the outbreak of war in 1939 and his assumption of the premiership some months later, served as First Lord of the Admiralty (the service’s civilian head).  Trenches and artillery had been the two dominant features of World War I (1914-1918) and Churchill had spent some months (1915-1916) in one of the former while under fire from the latter while commanding a battalion; before the implications of mechanization and the German’s Blitzkrieg (lightning war) tactics were apparent, he assumed the new war in France would unfold something like the old, thus the interest in something which would “revolutionize trench warfare”.  Trench warfare however wasn’t repeated so White Rabbit No.6 was soon realized to be already obsolete and the project was abandoned and although the most fully developed of the prototypes did perform according to the design parameters, whether it would have been effective remains doubtful; remarkably, work on these things wasn’t wholly abandoned until 1942.  The “White Rabbit” project codes came from Churchill’s sense of humor, his ideas coming, as he said: “like rabbits I pull from my hat” and he supported many, some of which were of great military value while others, like the “floating runways” (artificial icebergs made with a mixture of shards of timber & frozen water), were quixotic.

White Rabbit © Copperpenny Music, Mole Music Co

Surrealistic Pillow album cover, 1967.

White Rabbit was a song written by Grace Slick (b 1939) and released on the album Surrealistic Pillow (1967) by Jefferson Airplane, the lyrics inspired by Lewis Carroll's Alice's Adventures in Wonderland and the sequel Through the Looking-Glass (1871).  It was the psychedelic era, a time when drug references were common in popular music and in the case of White Rabbit it may have been appropriate if the speculation the books been written while the author was under the influence of Laudanum (a then widely-available and popular opiate-infused drug) is true (there's no evidence beyond the circumstantial).  Given the imagery in the text, it’s not difficult to believe he may have been on something and among authors and poets it was a common resort to stimulate the imagination, inspiring at least some of one of the most beloved fragments of English verse, Samuel Taylor Coleridge’s (1772-1834) Kubla Khan (1797) which ends abruptly at 54 lines.  According to Coleridge, he was unable to recall the rest of the 300-odd which had come to him in an opium-laced dream (the original publication was sub-titled “A Vision in a Dream”) because he was interrupted by “a person on business from Porlock” (a nearby Somerset village).  Grace Slick would have sympathized with an artist being intruded on by vile commerce.

White Rabbit lyrics:

One pill makes you larger

And one pill makes you small

And the ones that mother gives you

Don't do anything at all

Go ask Alice

When she's ten feet tall

 

And if you go chasing rabbits

And you know you're going to fall

Tell 'em a hookah-smoking caterpillar

Has given you the call

Call Alice

When she was just small

 

When the men on the chessboard

Get up and tell you where to go

And you've just had some kind of mushroom

And your mind is moving low

Go ask Alice

I think she'll know

 

When logic and proportion

Have fallen sloppy dead

And the White Knight is talking backwards

And the Red Queen's off with her head

Remember what the dormouse said

Feed your head