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" aluminium 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 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 of 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.  

The jelly roll.

The jellyroll (also jelly-roll) was a “cylindrical cake containing jelly or jam” which dates from 1873 and in some markets (notably Australia & New Zealand) it is 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.  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”.  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.

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

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 front wheel drive (FWD), the “jellybean” styling alienated buyers, some of whom suggested the Taurus looked as if it had already been in 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 year 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 6)

1 bottle 750 ml bottle of Champagne
2 sachets (2½ tsp each) powdered gelatin (or 8 gelatin sheets)
2 tablespoons water (if using powdered gelatin)
115g (4oz) 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 (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 120ml into a small pan.  Return the Champagne to the 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, removed from the 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 it cool to room temperature.

(7) Add 480ml 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 600ml (1pint) 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 in outfit inspired by Champagne Jelly, ABC’s Good Morning America, November 2022.  The suit was from Law Roach’s (b 1978) Akris’ fall 2022 ready-to-wear collection, the ensemble including a wide-lapelled jacket, turtleneck and boot cut pants fabricated in a green, yellow, red & orange Drei Teile print in an irregular geometric pattern.  The distinctive look was paired with a similarly eclectic combination of accessories, chunky gold hoop earrings, a cross-body Anouk envelope handbag, and Giuseppe Zanotti platform heels.

Knickers

Knickers (pronounced nik-erz)

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

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

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

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

(5) As the slang “to get one's knickers in a twist”, to become flustered or agitated (mostly UK, Australia & New Zealand).

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

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

Men in knickerbockers.

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

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

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

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

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

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

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

Lindsay Lohan in cage bra and knickers, Complex Magazine photoshoot, 2011.  In the technical sense, were the distinctive elements of a cage bra truly to be structural, the essential components would be the underwire and gore. 

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

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 et al 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.

Continuity

Continuity (pronounced kon-tn-oo-i-tee or kon-tn-yoo-i-tee)

(1) The state or quality of being continuous; logical sequence, cohesion or connection; lack of interruption.

(2) A continuous or connected whole.

(3) In political science, as “continuity theory”, an approach to twentieth century German historiography which focuses on structural and sociological continuities between eras (including pre-twentieth century influences and traditions).

(4) In narratology, a narrative device in episodic fiction where previous and/or future events in a series of stories are accounted for in present stories.

(5) As bicontinuity (the sate of being bicontinuous), (1) in topology: homeomorphic (a continuous bijection from one topological space to another, with continuous inverse) and (2) in physics, chemistry (of a liquid mixture), being a continuous phase composed of two immiscible liquids interacting through rapidly changing hydrogen bonds.

(6) In film production, as “continuity girl” (the now archaic title in film production (now called “continuity supervisor” or “script supervisor”)) for the person responsible for ensuring the details in each scene conform to the continuity of the narrative.

(7) In film production, the scenario (in the industry jargon a synonym of “continuity”) of script, scenes, camera angles, details of verisimilitude etc, in the sequence in which they should appear in the final cut.

(8) In fiction (especially in television series but also in film and literature), as “continuity nod”, a reference, to part of the plot of a previous series, volume, episode etc.

(9) In audio & visual production (radio, podcasts, television, internet et al), the spoken part of a script that which provides introductory, transitional or concluding material in non-dramatic (documentaries and such) programmes (some production houses include in their staff establishment the position “continuity announcer”).

(10) In film projection, the continuous projection of a film, using automatic rewind.

(11) In mathematics, a characteristic property of a continuous function.

(12) In mathematics, as semicontinuity (of a function), the state of being semicontinuous (that it is continuous almost everywhere, except at certain points at which it is either upper semi-continuous or lower semi-continuous).

(13) In mathematics, as equicontinuity, (of a family of functions), the state of being equicontinuous (such that all members are continuous, with equal variation in a given neighborhood).  The Lipschitz continuity was named after German mathematician Rudolf Lipschitz (1832–1903); the Scott continuity was named after US logician Dana Scott (b 1932).

(14) In mathematics, as hemicontinuity, the state of being hemicontinuous (having the property that if a sequence of points in the domain of a function converges to a point L, then either the sequence of sets that are the images of those points contains a sequence that converges to a point that is in the image of L, or, alternatively, for every element in the image of L, there will be a sub-sequence in the domain whose image contains a convergent sequence to that element.

(15) In marketing, in the plural, as “continuities”, sets of merchandise, given away for free or sold cheaply as promotional tool (the idea being the continuity of the customers returning).

1375–1425: From the late Middle English continuite (uninterrupted connection of parts in space or time), from the Old & Middle French continuité, from the Latin continuitatem (nominative continuitās) (a connected series (the construct being continu(us) (continuous) + -itās (equivalent to the English continu(e) +‎ -ity), from continuus (joining, connecting with something; following one after another) from the intransitive verb continere (to be uninterrupted (literally “to hang together”).  The –ity suffix was from the French -ité, from the Middle French -ité, from the Old French –ete & -eteit (-ity), from the Latin -itātem, from -itās, from the primitive Indo-European suffix –it.  It was cognate with the Gothic –iþa (-th), the Old High German -ida (-th) and the Old English -þo, -þu & -þ (-th).  It was used to form nouns from adjectives (especially abstract nouns), thus most often associated with nouns referring to the state, property, or quality of conforming to the adjective's description.  Continuity is a noun, continuance, & continuousness are nouns, continue is a verb, continuous & continual are adjectives and continually is an adverb; the noun plural is continuities.

The adjective continuous (characterized by continuity, not affected by disconnection or interruption) dates from the 1640s and was from either the French continueus or directly from the Latin continuus.  The verb continue (was in use by at least the mid-fourteenth century) in the form contynuen (maintain, sustain, preserve) which by the late 1300s has assumed the meaning “go forward or onward; persevere in”.  It was from the thirteenth century Old French continuer and directly from Latin continuare (join together in uninterrupted succession, make or be continuous, do successively one after another), from continuus.  The sense of “to carry on from the point of suspension” emerged early in the fifteenth century while the meaning “to remain in a state, place, or office” dates from the early 1400s, the transitive sense of “to extend from one point to another” was first documented in the 1660s.  The word entered the legal lexicon with the meaning “to postpone a hearing or trial” in the mid fifteenth century.

The noun continuation (act or fact of continuing or prolonging; extension in time or space) dates from the late 1300s, from the thirteenth century Old French continuation and directly from the Latin continuationem (nominative continuatio) (a following of one thing after another), a noun of action from past-participle stem of continuare.  The adjective continual was from the early fourteenth century continuell (proceeding without interruption or cessation; often repeated, very frequent), from the twelfth century Old French continuel and directly from the Latin continuus.  The noun continuance (perseverance, a keeping up, a going on) dates from the mid-fourteenth century, from the thirteenth century Old French continuance, from continuer.  Continuance seems to have been the first of the family to appear in the terminology of legal proceedings, used since the late fourteenth century in the sense of “a holding on or remaining in a particular state”, in courts this by the early fifteenth had extended to “the deferring of a trial or hearing to a future date” and in some jurisdictions lawyers to this day still file an “application for continuation”.  The now widely used discontinuation (of legal proceedings; of a product range etc) has existed since at least the 1610s in the sense of “interruption of continuity, separation of parts which form a connected series” and was from the fourteenth century French discontinuation, from the Medieval Latin discontinuationem (nominative discontinuatio), noun of action from past-participle stem of discontinuare.

Page 1 of IMDb's (Internet Movie Database) listing of discontinuities in Mean Girls (2004).

A discontinuity: In Mean Girls, a donut (doughnut) appeared with a large bite taken from it while a few seconds later it had endured just a nibble.

In film production, the job title “continuity girl” seems to have been retired in favor of “continuity supervisor” or “script supervisor”, one of the terms culled in the process of gender neutrality which also claimed most of the “best boys” (they’re now styled with titles such as “assistant chief lighting technician” or “second lighting technician”.  Whether myth or not, the industry legend is the “best boy” job title really did begin with the request “give me your best boy” although that wasn’t something as ominous as now it may sound.  The first known reference to a continuity girl in a film’s credits was in the US 1918 and the job involved ensuring the “continuity” (in the industry “scenario” is synonymous) of the final cut appeared as a seamless narrative.  The job was required because although a single scene in a film might appear to be a contiguous few minutes, the parts assembled in the editing process to produce it may be made up of takes shot days or even months weeks and possibly in different places.  Among a myriad of tasks, what a continuity girl had to do was maintain a database with the details of each piece of film (vital for the editing process) and ensure the details of each shot (clothes, haircuts, props (including their exact placement) and environment (climate, time of day etc) are in accordance with the previous footage.  The detail can be as simple as the time displayed on a wall clock and it matters because there’s a minor industry of film buffs who go through things frame-by-frame looking for discontinuities, all of which gleefully they’ll catalogue on various internet sites.

Three covers used for Leah McLaren’s The Continuity Girl (2007, left); not all Chick lit titles used vibrant or pastel shades in the cover art.  The Continuity Girl (2018, right) by Dr Patrick Kincaid (b 1966) is an unrelated title.

The Continuity Girl (2007) was the debut novel of Canadian journalist Leah McLaren (b 1975), the protagonist being a continuity girl named Meredith Moore.  A classic piece of Chick lit (the construct being chick (slang for “a young woman” + lit(erature)), a now unfashionable term describing novels focused on women and their feelings) the plotline involves Ms Moore’s biological clock tick-tocking to the psychological moment on her 35^th birthday: she wakes up feeling a sudden acute yearning for a baby.  In a Chick lit sort of way, her solution was to leave her predictably pleasant Canadian life and head for London where she plans to select a man on the basis of her assessment of his genetic suitability for breeding, seduce him and, in the way these things happen, fall pregnant.  Things of course don’t work out quite that effortlessly but, being Chick lit, there’s much self-realization, self-discovery and self-expression on the path to a happy ending.

In political science, “continuity theory” is an approach (in two aspects) to twentieth century German historiography which focuses on structural and sociological continuities between eras (including pre-twentieth century influences and traditions).  The first aspect was the notion there existed “continuity” in the persistent influence of long-term social, political, cultural, and institutional developments in German history, dating at least from the time of Martin Luther (1483–1546) contributed to the particular nature of Imperial Germany (1871-1918), the failure of the Weimar Republic (1918-1933) and the Führerprinzip (Leader Principle) which, structurally, was the distinguishing feature of the Third Reich (1933-1945).  This idea has underpinned a number of major historical studies but has always been contested because another faction (which has at times included a significant proportion of the German population) which argues that Nazism was uniquely radical and an aberration in the nation’s history.  Most controversially, some proponents of continuity theory extend the application to the post war years, examining how former Nazis, neo-Nazis and their ideologies persisted (and at times have flourished) both in the FRG (Federal Republic of Germany; the old West Germany (1949-1990)) and the unified state formed 1990 after the FRG absorbed the GDR (German Democratic Republic (the old East Germany)).

Adolf Hitler (left) looking at Ernst Röhm (right), Nürnberg, 3 September 1933.  Some nine months later, Hitler would order Röhm's discontinuation (murder).  Photograph from the Bundesarchiv (Federal Archives), Bild (picture) 146-1982-159-22A.

The theory’s other aspect was structural and was essentially an analysis of the extent to which the Nazi state operated under the constitutional and administrative arrangements inherited from the Weimar Republic, the state which Adolf Hitler (1889-1945; Führer (leader) and German head of government 1933-1945 & head of state 1934-1945) claimed “his” National Socialist revolution had overthrown.  The indisputable fact that the Nazi dictatorship was fundamentally different from Weimar at the time obscured the continuity but maintaining the Weimar constitution was hardly unique.  Hitler choose also to adapt the existing mixed economic model, something which upset some of the more idealistic souls in his movement who had taken seriously the “socialist” bit in “National Socialism” and led to the infamous Nacht der langen Messer (Night of the Long Knives), also called Unternehmen Kolbri (Operation Hummingbird) a purge executed between 30 June-2 July 1934, when the regime carried out a number of extrajudicial executions, ostensibly to crush what was referred to as “the Röhm Putsch” (Ernst Röhm (1887–1934; chief of the Sturmabteilung (the stormtroopers (the SA)), head of the four-million strong SA had certainly in the past hinted at one but there’s no doubt no such thing was imminent).

The USGS’s (US Geological Survey (1879)) depiction of the Mohorovičić discontinuity (the Moho).

The Mohorovičić discontinuity (which geologists tend to call “the Moho”) is the boundary between the Earth's crust and mantle, the extent defined by the distinct change in velocity of seismic waves as they pass through changing densities of rock.  The phenomenon is named after Croatian geophysicist Andrija Mohorovičić (1857–1936; one of the seminar figures in modern seismology), who first published his findings (based on seismographic observations of shallow-focus earthquakes) in 1909.