Vegan

Vegan (pronounced vee-guhn or vey-guhn)

(1) A vegetarian who omits all animal products from their diet and does not use animal-based or sourced products such as leather or wool.

(2) Someone from Vega, towns in Scandinavia, the US or (mostly in fiction) other places so named.

(3) A collective name adopted in the 1980s by fans of the singer-songwriter, Suzanne Vega (b 1959).

1944: A modern English construct, veg (contraction of vegetable) + an, coined by Donald Watson (1910-2005) to distinguish those who abstain from all animal products (eggs, cheese, etc) from those who merely refuse to eat the animals.  The -an suffix occurred originally in adjectives borrowed from Latin, formed from nouns denoting places (Roman; urban) or persons (Augustan) but now productively forms English adjectives by extension of the Latin pattern.  The suffix an, and its variant ian also occurs in a set of personal nouns, mainly loanwords from French, denoting one who engages in, practices, or works with the referent of the base noun (historian; theologian); this usage especially productive with nouns ending in ic (electrician; logician; technician ).  Vegan is a noun & adjective, vegansexual is a noun and veganism, vegansexualism & veganist are nouns; the noun plural is vegans.

Donald Watson was an English animal rights advocate who founded The Vegan Society in 1944.  Although the actual establishment of the society was either 5 or 12 November (the records are contradictory), World Vegan Day is each year celebrated on 1 November.  In 1984, a dissident faction broke from the group and formed The Movement for Compassionate Living and ever since, veganism has been a contested space, the factions including (1) radicals who pursue direct action against the slaughter industry and its customers, (2) purists who exclude to whatever extent possible the presence of animal products in their lives while variously tolerating, ignoring or disapproving of those who don't and (3), vegetarians who can't resist nice handbags and shoes.  Latest vegan news here. 

The Sexual Politics of Meat

While still an undergraduate at the University of Rochester, Carol J Adams (b 1951) was instrumental in having women's studies courses added to the syllabus.  A long-time vegan, she later gained a masters from Yale Divinity School but her core interest remained feminism and in 1990, building on earlier essays, she published The Sexual Politics of Meat, an exploration of her vegetarian-feminist, pacifist, intersectional critical theory.

Her most novel concept was the "absent referent", used to explain the consumption of meat and the objectification of women in pornography, the referent literally absent in the case of the life of the dismembered beast being consumed; metaphorically in the oppression of the life of the subjects of pornography.  Adams constructed parallels within the patriarchal system, men’s sense of entitlement over animals similar to their varying expectations of the right to abuse, exploit, or degrade women in the use of their bodies.  Structurally she noted, language is replete with terms and phrases which interchangeably can be used to describe either women or animals with a hierarchy of use based on speciesism depending on men’s perceptions of degrees of female attractiveness.  All such use she claimed, regardless of how else it could be classified, is hate speech.

Most graphic was the notion of the pornography of meat which drew a visual comparison between meat advertised for sale on shelves and the portrayal of women in various media; two different forms of consumption which use the same techniques of production and distribution.  Within the western consumer model, Adams found a construct of white male supremacy which relegated all others, different races, non-human animals and women, to inferior roles or places.

Linder Sterling in meat dress (1982).

Linder Sterling (b 1954) is a radical feminist artist.  In November 1982, as part of a punk performance in Manchester’s Haçienda club, she appeared in a dress made from meat, while packages of leftover raw meat wrapped in pornography were distributed to the audience.  The performance culminated with a quite aggressive critique of the exploitation of women which, at the time, seems genuinely to have been confronting.

Lady Gaga in meat dress (2010).

By 2010, the "waves" had made feminism diffuse, the inherently post-modern platform of social media had imposed on pop-culture an inevitable equivalency of value and there was perhaps no longer a capacity to shock, just to be photographed.  Lady Gaga’s (b 1986) meat dress (asymmetrical, with cowl–neck), worn at the MTV Video Music Awards is now remembered as just another outfit, named by many as the fashion statement of 2010.  While there was cultural comment, the piece's place in history is as a frock, not for any meaning, implied or inferred.  Lady Gaga though remained phlegmatic, quoted later as saying, "... it has many interpretations.”  She later clarified things by saying the meat dress wasn't significant as a piece of clothing but was intended as a comment on the state of the fashion industry and the importance of focusing on individuality and inner beauty rather than superficial appearances.  One implication may have related to impermanence; because the garment was made wholly from raw meat, it had to be preserved with chemicals before and after the event but there are limits to what's chemically possible and the parts of the garment which had decomposed were discarded before the remains were dried and a permanent coating applied.  The preserved dress has since been displayed.  Lady Gaga no longer wears "meat-based" clothing.  

Tash Peterson letting people know how sausages are made.

Something of a local legend in the world of vegan activism, Tash Peterson (b circa 1995) is an animal rights activist based in Perth, Australia.  Not actually in the militant extreme of the movement which engages in actual physical attacks on the personnel, plant & equipment of the industries associated with animal slaughter, Ms Peterson's form of direct action is the set-piece event, staged to produce images and video with cross-platform appeal, the footage she posts on social media freely available for re-distribution by the legacy media, her Instagram feed providing a sample of her work in various contexts. Ms Peterson is a vegansexual (a vegan who chooses to have sex or pursue sexual relationships only with other vegans).

Her events have included approaching people in the meat section of supermarkets, wearing a blood-soaked butcher's apron while carrying the simulated carcass of a chicken, donning a rather fetching cow-skin (presumably synthetic) bodysuit in front of a milk and yoghurt display while carrying a sign surmising the processes of industrial dairy farming in anthropomorphic terms, wearing bloodied clothing to fast food outlets while using a megaphone to address queues of customers, explaining the details of what's done to animals so they can enjoy their burgers and, eschewing even the sensible shoes she usually wears, adorned in nothing but a pair of knickers and liberally smeared with (what she claimed to be her own menstrual) blood, staging a protest in Perth's Louis Vuitton shop, shouting at the customers and calling them "animal abusers".

Tash Petersen on OnlyFans.

Ms Peterson was banned from all licensed venues in Western Australia after storming pubs and restaurants, her critique of course the content of the meals rather than their sometimes dubious quality; after that, she travelled briefly to the eastern states but has since returned to Perth.  She has an active and apparently lucrative account on OnlyFans with all that that implies but there is an element of animal rights activism even there so whether her two interests should be thought vertical or horizontal integration might be an interesting question for economic theorists.

Fellow club member Lindsay Lohan who remained a carnivore.

Veganism can be merely a personal choice and there are many who have adopted at least the dietary aspects simply because they believe there are benefits for their health but it can also be a political statement and political statements need publicity, the preferred modern form being the celebrity endorsement and if need be, one paid for.  In 2010, the animal rights organisation PETA (People for the Ethical Treatment of Animals) offered to subsidize Lindsay Lohan's stint in rehab, on the condition she became a vegan.  For PETA, it was the chance to make the point that while undergoing treatment for substance addiction, Ms Lohan would be able also to rid herself "... of one more toxic substance: meat.", adding "As you know, a crucial part of any recovery is showing charity to others. One way to do this is to be kind to animals, the Earth, and your own body. You'll never regret it." 

Ms Lohan had previously attracted the attention of the organization, in 2008 making their "worst dressed list" after being photographed wearing fur.  According to E! Online, PETA offered to contribute US$20,000 towards the US50,000 cost of the court-ordered stay, half to be paid for adopting the vegan diet while in rehab, the remainder if the diet was followed for one year following her release.  The encourage acceptance of the offer, it was accompanied with a vegan-care pack including a DVD about the slaughter industry called Glass Walls (narrated by Paul McCartney (b 1942)) and a vegetarian/vegan starter kit.  While rehab went well, the offer apparently wasn't taken up and although she seems to now eschew fur, her Instagram feed continues to feature much leather (handbags & shoes) and meat (the odd recipe provided including a chicken pie and machboos, a favorite in the Middle East).

Coriaceous

Coriaceous (pronounced kawr-ee-ey-shuhs, kohr-ee-ey-shuhs or kor-ee-ey-shuhs)

(1) Of or resembling leather.

(2) In botany, a surface (usually a leaf) distinguished having the visual characteristics of leather.

1665-1675: from Late Latin coriāceus (resembling leather in texture, toughness etc), the construct being corium (skin, hide, leather (and also used casually to refer to belts, whips and other leather items, and upper layers (ie analogous with a skin or hide) in general such as crusts, coatings, peels or shells)), from the Proto-Italic korjom, from the primitive Indo-European sker & ker- + -aceous.  The suffix –aceous was from the New Latin, from the Classical Latin -aceus (of a certain kind) and related to the Latin adjectival suffixes –ac & -ax.  It was used (1) to create words meaning “of, relating to, resembling or containing the thing suffixed” and (2) in scientific classification, to indicate membership of a taxonomic family or other group.  The comparative is more coriaceous and the superlative most coriaceous.  Coriaceous & subcoriaceous are adjectives and coriaceousness is a noun.

Botanists classify coriaceous leaves by degree.  The common greenbrier (Smilax rotundifolia) (left) is listed as subcoriaceous (ie somewhat or almost coriaceous) while the Shining Fetterbush (Lyonia lucida) is distinguished by glossy coriaceous leaves with a prominent vein along margins (right).

In late 1967, as a prelude to the next year’s introduction of the XJ6, Jaguar rationalized its saloon car line-up, pruning the long-running Mark II range from three to two, dropping the 3.8 litre model and re-designating the smaller-engined pair (the 2.4 becoming the 240, the 3.4 the 340), thus bringing the nomenclature into line with the recently released 420.  The standardization exercise extended to the big Mark X which became the 420G but curiously the S-Type’s name wasn’t changed and it became the only Jaguar in which the 3.8 litre engine remained available as a regular production option, the E-Type (XKE) having earlier adopted the 4.2.  So the 240, 340, S-Type (3.4 & 3.8) and 420 (all based on the 1959 Mark 2 (itself a update of the 1955 2.4)) all remained in production, along with the Daimler 250 (the re-named 2.5 fitted with Daimler’s 2.5 litre V8) and to add a further quirk, a dozen 340s were built to special order with the 3.8 liter engine.  Production of all ceased in 1968 with the coming of the XJ6 except the big 420G (which lasted until 1970 although sales had for some time slowed to a trickle), the 240 (available until 1969 because Jaguar wasn’t until then able to offer the 2.8 liter option in the XJ6) and the Daimler 250 (which also ran until 1969 until the Daimler Sovereign (an XJ6 with a Daimler badge) entered the showrooms).

1967 Jaguar Mark 2 3.8 with leather trim (left) and a "de-contented" 1968 Jaguar 240 with the "slimline" bumpers, Ambla trim and optional  rimbellishers (right).

Given the new revised naming convention wasn’t carried over the XJ6 (rendering the 420G an alpha-numeric orphan for the last year of its existence), there’s since been speculation about whether the Jaguar management had a change of mind about how the XJ6 was to be labeled or the changes were just an attempt to stimulate interest in the rather dated Mark 2 and its derivatives.  That certainly worked though perhaps not quite as Jaguar intended because Mark 2 sales spiked in 1968 and the oldest models (240 & 340) handsomely outsold both the newer 420 and the by then moribund S-Type.  Probably the change in name had little to do with this and more significant was the price cutting which made the 240 & 340 suddenly seem like bargains, the 240 especially.  Dated they might have looked in the year the NSU Ro80 debuted, but they still had their charm and the new price drew in buyers whereas the 420 suffered because it was known the XJ6 would soon be available and expectations were high.

The renewed interest in the 240 was at least partly because Jaguar had finally devoted some attention to the breathing of its smallest engine, straight-port heads and revised SU carburetors increasing the power to the point where a genuine 100 mph (160 km/h) could be attained, something not possible since the lighter 2.4 (retrospectively known as the Mark 1) ended production in 1959.  The 100 mph thing was something the factory was quite sensitive about because in the 1950s (when it was still quite an achievement) it had been a selling point and for most of the Mark 2’s life, Jaguar were reluctant to make 2.4s available for testing.  The 240’s new performance solved that problem and it was the biggest seller of the revised range (4446 240s vs 2800 340s) although those who read the small print might have been disappointed to note the fuel consumption; both models weighed about the same but the small engine had to work much harder, the 340 barely more thirsty.

1962 Jaguar Mark 2 3.8 with leather trim (left) and 1968 Jaguar 240 with Ambla trim.  It was only when the optional leather trim was specified that the fold-down "picnic tables" were fitted in the front seat-backs. 

The real thing: Lindsay Lohan in leather (albeit with faux fur sleeves).

Still, with the 240 selling in 1968 for only £20 more than the what a 2.4 had cost in 1955, it was soon tagged “the best Jaguar bargain of all time” but that had been achieved with some cost-cutting, some of the trademark interior wood trim deleted, the fog and spot lamps replaced by a pair of chromed grilles, the hubcap design simplified and “slimline” bumpers fitted in place of the substantial units in place since 1959, this not only saving weight but a remarkable amount of the cost of production.  The revised cars were not as generously equipped as before (although some of the “de-contenting” had been introduced late in Mark 2 production) but a long option list remained and on it were some items once fitted as standard, the list including a choice of five radio installations with or without rear parcel shelf-mounted speaker, a laminated windscreen, chromium-plated wheel rimbellishers for steel wheels, Ace Turbo wheel trims for steel wheels, a tow bar, a locking petrol filler cap, front seat belts, the choice of radial, town and country, or whitewall tyres, automatic transmission, overdrive (for the manual transmission), wire wheels, fast ratio steering box, a fire extinguisher, Powr-Lok differential, rear window demister, heavy-duty anti-roll bar, close-ratio gearbox, tinted glass, a driver’s wing mirror, childproof rear door locks, an integrated ignition & starter switch (steering column), reclining front seats, power-assisted steering & leather upholstery.

It was the moving of the leather trim to the option list which is said to have made the greatest contribution to the price cuts.  The replacement fabric was Ambla, one of a class of coriaceous materials which have come variously to be referred to as faux leather, pleather, vegan leather, Naugahyde, synthetic leather, artificial leather, fake leather & ersatz leather.  First manufactured in the US, most production now is done in China as well as upholstery, the fabric is use for just about anything which has ever been made in leather including clothing, footwear, gloves, hats, belts, watch bands, cases, handbags, sports items, firearm holsters, luggage and a myriad besides.  It does appear that as early as the fifteenth century, the Chinese were experimenting with ways synthetic leather could be manufactured but it doesn’t appear anything was ever produced at scale and it was only when petroleum-based plastics became available in the US in the late nineteenth century that it became viable to mass produce a viable alternative to leather.  Historically, most of the products were petroleum-based but vegetable-based alternatives are now attracting much interest as attention has focused on the environmental impact of the traditional petro-chemical based approach.

1967 Mercedes-Benz 250 SE with MB-Tex trim (left) and 1971 Mercedes-Benz 300 SEL 6.3 with leather trim.

One of the best known coriaceous materials in the 1960s and 1970s was MB-Tex, a vinyl used by Mercedes-Benz which by far was the synthetic which most closely resembled genuine leather.  That was something made easier by the Germans using a process which resulted in slightly thicker tanned hide than those from Italy, Spain or England and this meant that replicating the appearance was more easily attained.  What most distinguished MB-Tex however was the durability and longevity.  Unlike leather which demanded some care and attention to avoid wear and cracking, it wasn’t uncommon for 20 or 30 year old MB-Tex to look essentially as it did when new and many who sat in them for years may have assumed it really was leather.  It certainly took an expert eye to tell the difference although in a showroom, moving from one to another, although the visual perception might be much the same, the olfactory senses would quickly know which was which because nothing compares with the fragrance of a leather-trimmed interior.  For some, that seduction was enough to persuade although those who understood the attraction of the close to indestructible MB-Tex, there were aerosol cans of “leather smell”, each application said to last several weeks.

For the incomparable aroma of leather.

The factory continued to develop MB-Tex, another of its attractions being that unlike leather, it could be produced in just about any color although, now colors (except black, white and shades of grey) have more or less disappeared from interior schemes, that functionality is not the advantage it once was.  As a fabric though, it reached the point where Mercedes-Benz dropped the other choices and eventually offered only leather or a variety of flavors of MB-Tex.  That disappointed some who remembered the velour and corduroy fittings especially popular in the colder parts of Europe but the factory insisted MB-Tex was superior in every way.  Also lamented were the exquisite (though rarely ordered) mohair interiors available for the 600 Grosser (W100, 1963-1981).  Apparently, the factory would trim a 600 in MB-Tex upon request but nobody ever was that post modern and most buyers preferred the leather, however coriaceous might have been the alternative.

Only

Only (pronounced ohn-lee)

Adverb

(1) Without others or anything further; alone; solely; exclusively.

(2) No more than; merely; just.

(3) As recently as.

(4) In the final outcome or decision.

Adjective

(5) Being the single one or the relatively few of the kind.

(6) Having no sibling or (less common) no sibling of the same sex (also a noun in this context).

(7) Mere (obsolete).

(8) Single in superiority or distinction; unique; the best.

Conjunction

(9) But (introducing a single restriction, restraining circumstance, or the like).

(10) Except (frowned upon by some).

Pre 900: From the Middle English oonly, onli, onlych, onelich & anely, from the Old English ānlich, ānlīc & ǣnlich (like; similar; equal; unique, solitary, literally "one-like”), from the Proto-Germanic ainalīkaz (one + -ly).  It was cognate with the Old Frisian einlik, the obsolete Dutch eenlijk, the German ähnlich (similar), the Old Norse álíkr, the Old High German einlih, the Danish einlig and the Swedish enlig (unified).  Synonyms include solitary & lone in one context and peerless & exclusive in the other.  Only is a noun, adjective, adverb & conjunction, onliness, onlyer & onlier are nouns and onliest & onlest are adjectives ; the noun plural is either onlys or onlies (both rarely used).

Only’s use as an adverb (alone, no other or others than; in but one manner; for but one purpose) and a conjunction (but, except) developed in Middle English.  In English, the familiar distinction of only and alone (now usually in reference to emotional states) is unusual; in many languages the same word serves for both although Modern German has the distinction in allein/einzig.  The mid fifteenth century phrase "only-begotten" is biblical, translating Latin unigenitus and Greek monogenes; the Old English word was ancenned. The term "only child" has been in use since at least the early eighteenth century.  The derived forms were once in more frequent use than now.  Someone who only adheres to the particular thing mentioned, excluding any alternatives. Onlyism (definitely non-standard) used to be quite a thing in Christianity in matters where there were different versions of documents and among Church of England congregations (often in the same parish) some were once adamant that only a certain edition of the Book of Common Prayer was acceptable and the others represented revisionism, heresy or, worse of all, smelled of popery.  Thus there were 1549-onlyiers, 1559-onlyiers, 1562-onlyiers etc.  The same factionalism of course continues to exist in many religions (and in secular movements and institutions too) but onlier has faded from use.  The adjectives onliest & onlest (a superlative form of only used almost exclusively in the US) are now rare and onlest is used mostly in African American Vernacular English (AAVE).  

The construct of the Old English ānlīc being ān (one) + -līc (-ly), only is thus understood in Modern English as on(e) + -ly.  One was from the Middle English oon, on, oan & an, from the Old English ān (one), from the Proto-West Germanic ain, from the Proto-Germanic ainaz (one), from the primitive Indo-European óynos (single, one).  It was cognate with the Scots ae, ane, wan & yin (one); the North Frisian ån (one), the Saterland Frisian aan (one), the West Frisian ien (one), the Dutch een & één (one), the German Low German een; the German ein & eins (one), the Swedish en (one), the Norwegian Nynorsk ein (one), the Icelandic einn (one), the Latin ūnus (one) & Old Latin oinos and the Russian оди́н (odín); doublet of Uno.

The –ly prefix was from the Middle English -ly, -li, -lik & -lich, from the Old English -līċ, from the Proto-West Germanic -līk, from the Proto-Germanic -līkaz (having the body or form of), from līką (body) (from whence Modern German gained lich); in form, it was probably influenced by the Old Norse -ligr (-ly) and was cognate with the Dutch -lijk, the German -lich and the Swedish -lig.  It was used (1) to form adjectives from nouns, the adjectives having the sense of "behaving like, having a likeness or having a nature typical of what is denoted by the noun" and (2) to form adjectives from nouns specifying time intervals, the adjectives having the sense of "occurring at such intervals".

The different phonological development of only and one was part of the evolution of English.  One was originally pronounced in the way which endures in only, atone and alone, a use which to this day persists in various dialectal forms (good 'un, young 'un, big 'un et al), the long standard pronunciation "wun" emerging around the fourteenth century in southwest and west England.  William Tyndale (circa 1494–1536), who grew up in Gloucester, used the spelling “won” in his translations of the Bible which were first published between 1525-1526 and the form slowly spread until it was more or less universal by the mid-eighteenth century.  The later use as indefinite pronoun was influenced by the unrelated French on and Latin homo.

Tyndale, before being strangled and burned at the stake in Vilvoorde (Filford near Brussels).  Woodcut from The Book of Martyrs (1563) by John Foxe (circa 1516-1587).

The cardinals and bishops in England probably neither much noticed nor cared about Tyndale’s phonological choice but they certainly objected to his choice of words in translation (church became “congregation” and priest became “elder”) which appeared to threaten both the institution of the Church and the centrality to Christianity of the clerical hierarchy.  Tried for heresy in 1536, he was pronounced guilty and condemned to be burned at the stake although, for reasons not documented, he was, after a ceremonial defrocking, strangled until dead while tied to the stake, his corpse then burned.

Activist herbivore Tash Peterson (b circa 1995, centre) at a vegan protest, Perth, Australia.

Although a thing which pedants enjoy correcting, the placement of “only” as a modifier matters only if putting it one place or the other would hinder clarity; there’s never been an absolute grammatical rule and, as long as the meaning is clear, it’s probably better to adopt whatever is the usual conversational style.  Strictly speaking, although “We only fuck vegans” means an assertion of a life consisting of nothing else, most would understand it as a statement of one who is prepared to contemplate intimacy only with vegans.  The best compromise to adopt is probably that recommended for handling the split infinitive: Use the more exact “We fuck only vegans” in formal use such as in writing and the more natural, conversational “We only fuck vegans” otherwise.  Note that a sign held aloft at a protest, although obviously something “in writing” is not an example of formal use; it’s just part of the conversation.

No ambiguity: Lindsay Lohan in sweatshirt from the I Only Speak LiLohan range.

Care must be taken to avoid ambiguity, especially in writing because the intonations of speech and other visual clues are not there to assist in the conveying of meaning.  Were one to say “She only fucks vegans after midnight”, quite what is meant isn’t clear and the sentence is better rendered either as “she fucks only vegans after midnight" (ie carnivores need not apply) or “she fucks vegans only after midnight” (ie vegans must wait till the midnight hour).  In informal English, only is a common sentence connector but again, this should be avoided in formal writing where “only” should be placed directly before the word or words that it modifies.

Mungbean

Mung bean (pronounced mung–been)

(1) A plant, Vigna radiata, of the legume family, cultivated for its edible seeds, pods, and young sprouts.

(2) The seed or pod of this plant.

1905-1910: The English form is from the earlier moong (from the Hindi mū̃g, variant of mūg and the Prakrit mugga and Sanskrit mudga).  The traditional form is mung bean, mungbean is an accepted alternative and it’s never been hyphenated.

A plant species in the legume family, the mungbean (Vigna radiata) is known also as the green gram, in Persian as maash (ماش‎), in Sanskrit as moong (मुद्ग (Romanized as mudga)) and in the Philippines as monggo, or munggo.  Technically, it’s the mung bean but mugbean emerged as an alternative form as early as the 1970s.  Used as an ingredient in both savory and sweet dishes, it’s grown in many countries but the largest areas in cultivation are in India, China, and Southeast Asia.

Vegan Mung Bean Stew

Ingredients

½ cup raw mung beans

5 potatoes, peeled and quartered

¼ teaspoon salt

1 tablespoon canola oil

1 onion, peeled and chopped

2 carrots, sliced

2 stalks celery, sliced

5 button mushrooms, sliced

4 small tomatoes, quartered

2 cups vegetable stock

Salt and pepper to taste

Instructions

(1) Preheat oven to 400^o F (200^o C).

(2) Place mung beans in a saucepan and cover with water. Bring to a boil over medium-high heat, and cook for 10 minutes. Lower heat to medium, and simmer until soft, about 10 minutes. Drain beans into a strainer and rinse under cold water. Set aside.

(3) Meanwhile, place the potatoes in saucepan, cover with water, and stir in ¼ teaspoon salt. Bring to a boil over medium-high heat, and cook just until potatoes begin to soften when pierced with a fork, about 10 minutes. Drain, and set aside.

(4) Heat the oil in a skillet over medium heat. Add the onion; cook and stir until transparent, about 5 minutes. Add the tomatoes, carrots, celery, and mushrooms. Cook and stir until the vegetables are tender, about 5 minutes. Pour in the stock, and add salt and pepper to taste. Cook vegetable mixture 5 minutes more. Combine with the mung beans and potatoes in an oven-proof casserole. Cover with a lid.

(5) Bake in pre-heated oven until mixture bubbles which will typically take about 30 minutes.

Stew & Casserole

Stew (pronounced stoo or styoo)

(1) A preparation usually of meat, fish, or other food cooked by stewing, especially a mixture of meat and vegetables (recipes exist for vegetarian & vegan stews).

(2) In informal use, a state of agitation, uneasiness, or worry.

(3) A term for a brothel; a whorehouse (archaic), in the collective “the stews” was a neighborhood in which there were many brothels (the red light district).

(4) A cooking vessel for boiling or stewing (obsolete since the early eighteenth century); a cauldron; still seen as a modifier (stew pot).

(5) To cook food by simmering or slow boiling; to undergo cooking by simmering or slow boiling.

(6) In informal use, to fret, worry, or fuss, often in the phrases “in a stew” or “to stew over” (synonyms include agitation, confusion, dither, flap).

(7) In informal use, to feel uncomfortable due to a hot, humid, stuffy atmosphere, as in a closed room; to swelter.

(8) A fishpond or fish-tank (often as stew-pond); (mostly archaic UK use with origins in Sussex).

(9) An artificial oyster bed (in US regional use).

In the preparation of tea, to cause the tea to become bitter by infusing or drawing for too long

(10) As a general descriptor, a mix (usually of heterogeneous objects, substances, people etc).

(11) In slang (commercial flight crew, cruise ship crews, military mess staff), a clipping of steward or stewardess.

(12) A public room for hot steam baths (obsolete).

Circa 1300:  From the Middle English stew, stue, stewen & stuwen (to take a sweat bath) and stuen (to take a very hot bath), from the Anglo-Norman estouve, from the Old & Middle French estuver (étuve in modern French), a verbal derivative of estuve (sweat room of a bath) (thought related to the Medieval Latin stupha, of uncertain origin), from the unattested Vulgar Latin extūfāre (evaporate), the construct being ex- (out of; from) + the unattested tūfus (vapour), from the Ancient Greek τῦφος (tûphos) (smoke, steam), from τύφω (túphō) (to smoke).  It was cognate with the Italian stufare, the Spanish estufar and the Portuguese estufar.  In the Old English there was stuf-bæþ (a hot-air bath, vapor bath).  Stew in the sense of fish tanks was from the Old French estui, from estoier (to shut up, confine), ultimately from the Latin studium (study).  Stew is a noun & verb, stewable is an adjective, stewed is a verb & adjective and stewing is a noun.  The noun plural is stews.

The intransitive use dates from the 1590s while the meaning "to boil slowly, to cook meat by simmering it in liquid" came into use in the early fifteenth century.  The meaning "to be left to the consequences of one's actions" is from 1650s, especially in figurative expression “to stew in one's own juices”.   The use of stewed to suggest a state of drunkenness dates from 1737.  As a noun dating from circa 1300, a stew was first a "vessel for cooking" from the verb while the meal (stewed meat with vegetables) wasn’t so described until 1756 and the coordinate terms (which emerged or were over the centuries borrowed) included brew, simmer, hash, jumble, medley, mishmash, potpourri, pottage, pot pie, stroganoff, salmagundi, casserole, hotpot (also hot-pot), hot-dish, cassoulet, goulash & ragout.  Modifiers are common (beef stew, chicken stew, Irish stew, cowboy stew, son-of-a-bitch stew, son-of-a-gun stew, hillbilly stew etc, army stew, prison stew etc).  Stews are probably among the oldest prepared & combined dishes cooked by man, the original cooking vessels including animal skulls and turtle shells.

The apparently curious use to refer to brothels dates from the mid-fourteenth century (often in the plural as stews and whole districts could be describes as “the stews” if thought to contain many brothels or be the haunt of prostitutes.  It was a carry-over of the earlier use of stew (from the Old French estuve "bath, bath house; bawdy house) to refer to a bath house (a heated room designed for public bathing) and the parallel reflected the apparently not undeserved reputation of medieval bath houses.  In late fourteenth century Middle English, Ionete-of-the-steues (Janet of the Stews) was common slang for a prostitute.  Adolf Hitler (1889-1945; Nazi head of government 1933-1945 & head of state 1934-1945) was Austrian and must have liked stew-favored idioms.  When he heard the British government had provided a security guarantee to Poland, he became enraged and shouted "I'll cook them a stew (einen Eintopf kochen) they'll choke on!"

Casserole (pronounced kas-uh-rohl)

(1) A baking dish of glass, earthenware etc, often with a cover and sometimes used also as a serving dish.

(2) Any food, usually a mixture, cooked in such a dish.

(3) To bake or cook (food) in a casserole.

(4) A small (metal, glass, carbon fibre or ceramic) dish with a handle, used in chemical laboratories.

1706: From the sixteenth century French casserole (ladle-like pan), the construct being casse (small saucepan; pan for dripping) (from the Old Provençal cassa (large spoon), akin to the Medieval Latin cattia (pan, dipper; crucible) (influenced by the Provençal caça but the ultimate source may be the ancient Greek kyathion or kuathion, a diminutive of kuathos (cup for the wine bowl) + -role (the diminutive suffix)).  Similar (and related formations include cassole (without the -er-) and casseron (using the diminutive suffix -eron, from -on).    The Middle French was casserolle.  Casserole is a noun and verb, casseroled is an adjective and casseroling a verb; the noun plural is casseroles.

The word exists in many European languages including Danish (kasserolle), German (Kasserolle), Norwegian Bokmål (kasserolle), Norwegian Nynorsk (kasserolle) & Russian (кастрю́ля (kastrjúlja)).  The word for centuries described only the cooking vessel but by the late nineteenth century (some sources say explicitly 1889 but it’s likely the oral use pre-dates this) it was applied also of the dishes cooked in one, under the influence of chefs’ jargon such as en casserole & à la casserole.  As need be, modifiers are added (tuna casserole, chicken casserole, vegetarian casserole etc).  In situations where confusion might arise, it’s recommended the meals be called “casseroles” and the cooking vessels “casserole pans”.

Lindsay Lohan cooking marshmallowed yams in casserole dish, Thanksgiving, 2013.

Stews and casseroles are frequently indistinguishable (although by tradition stews have a thicker gravy), especially when served although there are techniques in cooling which allow as chef to produce a casserole with a crusty surface whereas a stew tends to be wholly amorphous.  Both are slow-cooked, one-pot dishes, the difference being that stews are cooked on a stovetop while casseroles are oven-baked.  Chefs insist a casserole should be baked uncovered in the oven but many leave the lid on and the differences can make a difference in that in an oven, heat circulates all around whereas on a stovetop it’s applied only from the bottom.  For this reason stews are usually cooked in pots made from earthenware, cast-iron or some other material with high heat-retention properties; this will tend to equalize the temperature and when cooking a stew, it should be covered from the point when the liquid is added onto the solid ingredients and left to simmer for a few hours until the gravy thickens.  For a stew, chefs recommend frying the meat to the point of crustiness before adding other ingredients and, although the view is not universal, many suggest that if adding onions (an essential ingredient for many), they too should be pre-cooked.  With casseroles, meat may need to be pre-cooked depending on the cut.

Chickpea & Aubergine Stew

Preparation time: 15 minutes (plus overnight soaking).

Cooking time: 8-10 hours.

Serves: 4-6.

Dig out the slow cooker to make this healthy stew. Topped with toasted pine nuts and served with flatbreads, it makes a wonderfully nutritious vegan meal

Ingredients

200g dried chickpeas, soaked overnight

2 tablespoons of extra virgin olive oil (plus extra to serve (to taste)

2 onions, finely sliced

6 garlic cloves, crushed

1 tablespoon baharat

1 teaspoon ground cinnamon

1 small bunch of flat-leaf parsley, stalks finely chopped, leaves roughly chopped (to serve)

3 medium aubergines (eggplant), sliced into 20 mm (¾ inch) rounds

2 x 400g cans chopped tomatoes

1 lemon, juiced

50g pine nuts, toasted (to serve)

Selection of pitta breads or flatbreads, to serve (optional)

Method

(1) Drain the chickpeas and bring to the boil in a pan of salted water. Cook for 10 minutes, then drain.

(2) Heat oil in a frying pan over a medium heat and fry the onions for 10 mins, or until beginning to soften.  Stir in the garlic, baharat and cinnamon and cook for 1 minute. Tip the onion mixture into a slow cooker and add the chickpeas, parsley stalks, aubergines (eggplant), tomatoes and 2 cups of water. Season to taste.

(3) Cover and cook on high for 2 hours, then turn the heat to low and cook for 6-8 hrs more until the mixture has reduced slightly and the chickpeas and aubergines are really ten

(4) Stir in lemon juice, then scatter the pine nuts and parsley leaves.  Drizzle with olive oil and serve with pitta breads or flatbreads.