Wondrous Words #168

It’s Wednesday and time to share the new words I’ve discovered this week. I like Wednesdays almost as much as I like Sundays. Sundays have always been a big reading day for me and, I suspect, for others as well. Why else would the NY Times and other great metropolitan newspapers publish their book sections on Sunday?

I particularly love the NY Times Review of Books. Most of the books they talk about I’ll never read. They are very literary and way over my head, but I still love the enthusiastic love of books each article conveys. Of course, I always pick up a few good words and I love them for that too. Here are some from last Sunday:

I enjoyed a humorous article titled How to Write by Colson Whitehead. It was a short list of rules for writers with a funny surprise at the end. Here’s the new word I found:

1. mellifluous: Never use three words when one will do. Be concise. Don’t fall in love with the gentle trilling of your mellifluous sentences.

Mellifluous (mel-lif-lu-ous) is an adjective that refers to a voice or words that are sweet or musical or pleasant to hear

Another article titled How to Write Great gave me this word:

2. verities: “. . . what else do we seek from our books? The verities need not be expressed gently, unambiguously or in rhyming couplets, but it is the verities that make us know ourselves.”

Verities (ver-i-ties) means a true principle or belief, especially one of fundamental importance

The third article I read was a review of Marcus Saluelsson’s memoir, Yes, Chef. I’ve seen this very creatice chef often on Food Network and I’m curious to know more about him. The article writer gave me this delicious word:

3. veloutes: But that doesn’t mean that he hasn’t thought about it intently, or that it hasn’t shaped his ambition to prove “that food dismissed as ‘ethnic’ by the fine-dining world could be produced at the same level as their sacred bouillabaisses and veloutés.”

Velouté (vəloōˈtā) is a rich white sauce made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks. It’s origins are French and literally mean ‘velvety.’

Wondrous Words Wednesday is a meme sponsored by Kathy at Bermuda Onion. Be sure to visit her for more new words.

This entry was posted in Wondrous Words. Bookmark the permalink.

6 Responses to Wondrous Words #168

  1. The first two were familiar to me but I’m not sure I could have defined them. I thought I had an idea of what veloute meant but I was way off! Thanks for playing along!

  2. Hattie says:

    Love all your words.

  3. Scribacchina says:

    Mellifluous I knew because it comes from mel, honey. Verity was new to me. Thanks for sharing!

  4. I hope I can find the first two articles on line… I want to know what the surprise ending was … and you’ve just got to love the title “How to Write Great”!

  5. Louise says:

    What wonderful three words you have this week. I’ve always loved mellifluous. It sounds mellifluous. I’m used to veloute being used to mean a lovely smooth soup, rather than sauce.

  6. Staci says:

    Great words…I knew none of them!

Leave a Reply

Your email address will not be published. Required fields are marked *