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Jargon is defined as the technical language of a profession or group that is not generally understood outside of the profession or group. It has nothing to do with slang or popular terms. Since so may people are involved in food preparation, many terms have become widely known
Umani is a flavor like bitter, sweet, etc. It is pretty common. Aubergine is a color, or referring to an eggplant in french I would imagine.. I don't find it pretentious at all.
And molecular gastronomy is a lot more than foam.
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No one brings a "raw veggie platter" to a dining event these days. They bring crudités, and that's fine with me. However, I do recall someone offering to bring a "crudo platter" once. I was quite disappointed when they brought raw veggies instead of raw seafood. Apparently, "Verde Crudo" is yet another name for a raw veggie platter.
You'll see them marked as "veggie trays," here, at purveyors where they can be purchased readymade.
My pet peeve is they have all different names for cuts of beef. Half the time I can't find what the recipe says and have to ask the butcher, and the ones in the supermarket don't know a heck of a lot either.
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The whole food forum could be labeled as "first world problems," as can the books forum, the automotive forum, the real estate forum, etc.
It's a fun thread. We're all enjoying it.
If you think I am not also enjoying it, you are taking me far too seriously.
Seriously, though, most food-related terms, be they jargon or slang, just don't bother me that much. If it's food related, I like it.
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