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@hjewkes4 ай бұрын
Easy. Gluten was the tenth glue they tried, glutamate was the glue used for his buddy, gelatin was the tenth gel, and gelato was the gel used for potato.
@aperture1473 ай бұрын
Bro smarter than all havard researchers
@WhoWatchesVideosАй бұрын
I thought gelatin was a misnomer for gel made out of aluminum.
@CHoustonify4 ай бұрын
Well, "Adam boiling rawhide treats" wasn't on my bingo card.
@henryelicker24034 ай бұрын
Free space
@scvnthorpe__4 ай бұрын
Why I boil my dog treats, not my steak
@kaitlyn__L3 ай бұрын
@@BlaBla-pf8mfhe’s done that a bunch already tbh
@sir_fapalot4 ай бұрын
Love how the dog is scared of the word "glue factory"
@schwarzermoritz4 ай бұрын
The magic of editing 🤫
@spacepunk57994 ай бұрын
@@schwarzermoritz tbh poptart always looks sad
@krankarvolund77714 ай бұрын
Is he scared of the glue factory, or disappointed that all his treats were dissolving in the pot? XD
@davidonfim23814 ай бұрын
"glue factory" isn't a word. It's two words. That makes it a phrase.
@ThePilgrums3 ай бұрын
@@davidonfim2381 speaking of pedantry...
@Booksarefun-lb1ij4 ай бұрын
The line "I am the pedant who corrects other pedants" is hilarious. Also, very informative video Adam!
@kaitlyn__L3 ай бұрын
I can relate to him. My favourite thing is getting the other pedants to go “but that’s not what it means NOW” or “but that’s not what I’m talking about”; ie ways of expressing the fundamental thought of “you’re being too pedantic”. Especially because it reveals a core subjective element, which is delicious because many pedants claim to be acting in the interests of objective truth (I don’t, though). If stopping the “truth” window a couple centuries back, instead of going back to when corn meant all grain and gluten meant all sticky stuff, is valid… what makes the current-day “misunderstanding” any less valid? It’s also just an eye-opening window into psychology, both of how languages evolved in the first place but also how concepts like “what something MEANS” develop in the first place. An idea which people often treat as set in stone in the short term, but which is clearly very malleable over even recent history.
@XanderL3 ай бұрын
I don't think pedants discriminate. They'll correct whoever they want to, fellow pedant or not. Imagine if pedants didn't correct each other. Like a secret society of dirty pedant conspiracy.
@kaitlyn__L3 ай бұрын
@@XanderL the difference as I see it is swapping corrections back and forth is usually like pedant small-talk. But actually feeling bristly and pedanted is certainly rare to induce in someone who engages in recreational (or professional) pedantry. And I feel like that’s what Adam is talking about lmao
@alejandroalessandro78203 ай бұрын
Not how I pronounce pedant: it that a common pronunciation in the US?
@felixfourcolor3 ай бұрын
and badass too
@Zelmel4 ай бұрын
Big props for conveying the Proto-Indoeuropean stuff as "might have been the origin" instead of saying "this is how they said it way back when" which is totally inaccurate. Looking at historical/prehistorical linguistics is super complicated, but as you're doing here it can be valuable at showing how modern words are related.
@aragusea3 ай бұрын
Thanks though in retrospect I do think I still over-reduced that particular sauce a bit.
@chezmoi423 ай бұрын
@@aragusea At 1:55, I wondered if the earliest reaction to the 'finger on the soup skin' experience might have been something like "Glaaahh!" and evolved from there. In any case, your exploration of the physical and linguistic aspects of the phenomenon filled me with -glue- glee. Glad to see you having fun. Never stop being a pilkunnusija.
@OEpistimon4 ай бұрын
"Flour glue" is a mixture of just flour and water, and it was actually a common makeshift solution for small tasks until recently in many parts of the world. I distinctly remember the Greek comedian and actor Thanassis Veggos talking about how he once ate flour glue while doing crew work on the set of a movie, because the crew got nothing else to eat.
@AlRoderick4 ай бұрын
Wheatpaste is the classic adhesive for sticking up posters outdoors, it's biodegradable and cheap.
@How_To_Drive_a_TARDIS3 ай бұрын
That reminds me of an old craft project as a little kid we would have strips of newspaper and we would dip them in a flower water mix
@colinstu3 ай бұрын
@@AlRoderick is this where the trope of kids eating glue came from? I could never understand why someone would eat glue... it's not good tasting, so I'd expect something wrong with them. But if old glues actually tasted... ok/good then... huh then it's more reasonable?
@DRainbowNeos3 ай бұрын
Corn starch+hot water works well for paper.
@davidgoeller58433 ай бұрын
In WWII it was common practice in really desperate parts of the world to strip wallpaper and boil it so you could eat the glue. A lot of children only survived thanks to that (and a lot more tragically didn't.)
@iroironanihongo4 ай бұрын
Huh, only now has it occurued to me that Polish 'klej' and English 'Glue' are related. Oh, and yeah, 'klej' is pronounced exactly like 'clay', if you were wondering
@kahorere4 ай бұрын
It's funny how it's almost inverse in Polish vs English: glue is 'klej' but clay is 'glina'
@k.constantine4 ай бұрын
@@kahorereglina, glei, very similar
@kaitlyn__L3 ай бұрын
@@kahorereI love it when shared etymologies create reversed patterns like that between languages. Aka anti-cognates, since they don’t actually mean what they sound the closest too. Glace in French and glass in English for example - both related to gel as discussed in the video, but through different avenues.
@aimeelinekar39023 ай бұрын
@@k.constantineexactly the same in Russian!
@thereisnospace3 ай бұрын
@@kahorere german glue = kleber , clay = lehm , there is also a gluetype called leim which has the consistency of the hide glue. there is also kleister a glue type used afaik mostly for wallpapers.
@christophera25344 ай бұрын
As someone who has Celiac Disease, thanks for explaining why Glutinous Rice is called what it is
@Lizard-8134 ай бұрын
This video perfectly combined three of my biggest interests in life, incredible! Linguistics, biochemistry, and cooking. Excellently done, even if simplified.
@micahrobbins83534 ай бұрын
My dude, same
@sameoldsteph4 ай бұрын
Same!
@user-ze7sj4qy6q4 ай бұрын
this is how i feel when he does the linguistics/anthropology/food videos, im excited for u
@SeaWasp3 ай бұрын
and sometimes fish
@KerWallis4 ай бұрын
It's like 'But-' (eg Butane) being the prefix for a four carbon chain because a compound with it was found to be prevalent in butter.
@kaitlyn__L3 ай бұрын
Butane (and butanol, and butanoic acid, via butyls I guess) being named after butter might have just replaced vaccines being named after cows as my favourite unexpectedly-cattle-related etymology
@rfmerrill3 ай бұрын
Also formic acid (and thus formate, formaldehyde, chloroform etc) was named after the latin word for "ant" because some ants produce it as a venom and/or pheromone.
@chezmoi423 ай бұрын
And in mycology, the Rhodocollybia butyracea is known as the 'butter cap' because of the greasy feel of its surface.
@bordershader3 ай бұрын
I love you all. Can we get married? I can't bring much to the table though. But I do know that if you trace 'wheel' and 'circle' back far enough you get to the same word. And 'bagel' is related to an Old English word for 'ring'...
@chezmoi423 ай бұрын
@@bordershader A word for ring in French is 'bague'. Add a baguette, give them a twist, and voila - a bagel.
@liquirius4 ай бұрын
This video made me realize that the Polish word for glue is "klej", which is pronounced exactly the same as English "clay".
@chrisdeville54954 ай бұрын
Thank you for the Spaceballs reference.
@johnlwagner14 ай бұрын
Highlight of this video
@kaptainKrill4 ай бұрын
It’s such a “blink and you’ll miss it” one, too. I had to skip back and make sure I heard it right.
@gatodebrotas4 ай бұрын
came to the comments just for that
@vahidmortezaei93914 ай бұрын
In the Persian language, which is an Indo-European language, the mud is called "gel".
@DjDolHaus863 ай бұрын
I like to think that there is a band of human history known as "the soup age" where clay pots had been invented and everyone was just really into soup. I imagine it's identified by a clear strata of fossilised spoons and conspicuous stains on cave floors
@FutureCommentary14 ай бұрын
This is the Ragusea that I know and love. Thanks Adam.
@nick_tally4 ай бұрын
Thanks RaGLUsea for the knowledge
@joshuabrigden48204 ай бұрын
Thank you Adam, its 5am and im doomscrolling, you saved me! 🤣
@6kang9714 ай бұрын
3 AM for me here
@zebgordon3544 ай бұрын
Go to bed bro
@IamJustaSimpleMan4 ай бұрын
half past eight 😁 greetings from Europe!
@Rahat20564 ай бұрын
Go to sleep man
@WindowsNT_4 ай бұрын
2:09pm cst for me
@user-vq6hl5li5m4 ай бұрын
This is funny how it works in other languages. In Polish: Klej (sounds like clay) is glue, and clai is "glina" - so still in the same big pot with prefixes just mixed differently.
@AdvancePlays4 ай бұрын
Love a bit of linguistics with my cooking content! Something to think about is that the PIE roots for these words don't even necessarily have to "come from" each other, you could make the case that they share the same sound symbolism where /g/ and /l/ together invoked this idea of sticking, freezing, coming together, becoming still, etc on some fundamental level. It's cool stuff!
@aloysiusdevadanderabercrombie83 ай бұрын
Makes you wonder why so many of our words come from such a small pool of common roots, I wonder what happened to so drastically lessen the amount of fundamental roots so recently that we can almost see it in reconstruction. Maybe that has something to do with how fusional PIE was? If only we had time machines lmao
@Anon-9564 ай бұрын
I've missed these food science of videos. Hands down the best type of videos you make.
@claudyla3 ай бұрын
Yes! Mine too!
@bzymek70544 ай бұрын
'I am the pedant that corrects other pedants' i aspire to this level of pettiness
@janetmackinnon34114 ай бұрын
Surely not pettiness but precision?
@bzymek70544 ай бұрын
@@janetmackinnon3411 goes both ways i suppose, i think at the core of correcting someone there's always a small side of pettiness, even if unconscious
@jake-fo6yy4 ай бұрын
Thank-you for making these types of videos. As an autistic person they are detailed, accurate, easy to understand and fascinating to learn about.
@Khannesjo4 ай бұрын
I'm so glad to see you are back with the food science content.
@Baubette4 ай бұрын
In French, gel also refers to the freezing of something, « La période de gel ». The verb to freeze is geler and une gelée refers to something that has been gelatinised, une gelée de fruit.
@kaitlyn__L3 ай бұрын
And of course gelée and jelly are related! Fruit that’s been tuned into a sticky mass lol
@DoylePTB4 ай бұрын
It's so great to have regular content again, but I hope you're doing well Adam! Keep taking care of yourself.
@MonteiroLucas3 ай бұрын
I think it's absurd how this is not the most famous channel on the internet. It delivers food, science, jokes, knowledge. Congratulations Adam! Keep it up the good workd
@edwardolson89964 ай бұрын
The comment about flour and wheat reminded me of corn and grain. In Britain one reads about " corn laws ", and references to corn before the " discovery " of the Americas, where corn originated. But they aren't discussing what we, Americans, call corn. They are discussing the more collective, grain.
@drunkleted18234 ай бұрын
Man Adam I truly love your longer form videos like this. Just love hanging out with you and learning some weird stuff. Hope you’re well.
@PRODBYSMH4 ай бұрын
These are my favorite videos you make!
@ajuicejemas4 ай бұрын
I *really* missed these science videos, happy to have them back!
@paul_grimsley4 ай бұрын
I appreciate your contra-pedantry Adam. I’ve got that! Thank you for your brilliant and knowledgable videos.
@vicar863 ай бұрын
I felt empty inside and sick for quite a while. Now I know what it was, missing these science videos. Thanks Adam for doing them!
@szemala3 ай бұрын
I love that in Polish word for "glue" is "klej" pronuced just like "clay" in English, but word for "clay" is "glina", where you can clearly see similarity to Proto-Indo-European "glei". Slavic language compared to Germanic, but the same patter still exists.
@charliesteele6734 ай бұрын
Adam, love your content. My cooking has always been enjoyably haphazard and with your help has become more so, but with a better culinary understanding of why sometimes it works! Long-term podcast listener too! And funny to hear you in Tom Scott's 'Lateral' a while back, too. Keep it up when you can 💪
@kated4423 ай бұрын
Great timing- I just wondered yesterday whether there was a connection between gluten and glutamate! I love language history like this.
@firstnamelastname-or4sn3 ай бұрын
loved that video! Had all the reasons I subscribe; food, food science, etymology, thinking of how techniques evolved and it was well structured. I love you videos Adam
@languagechefcorey4 ай бұрын
As an amateur linguist and amateur cook, I can't tell you how much I love this video!!!
@Wintercat13 ай бұрын
I hope you do more videos like this! Be it linguistics, science, history, etc. I enjoy it immensely and I think you do a great job conveying the information!
@dead75844 ай бұрын
"But I am the petant who corrects other petants" lmaoo
@eXJonSnow4 ай бұрын
It’s “pedant,” to continue the theme of being pedantic.
@munjee24 ай бұрын
I want to correct your spellings but I feel like this is a trap
@FutureCommentary14 ай бұрын
@@eXJonSnowLol. I was hoping that a pedant had corrected OP. It was too good to miss.
@FutureCommentary14 ай бұрын
OP... Pétant is french for farting. Your sentence could be understood as "a farter who corrects other farters." Hilarious in its own right.
@SMG2fanatic4 ай бұрын
Hmmm. I find this comment thread shallow and pedantic.
@petrosthegoober4 ай бұрын
I too am a pedant of pedants, and so I appreciate you Adam.
@KorraTransPhoenix3 ай бұрын
I just love etymology! 😊 This is so great! Thank you, Adam! 🧡
@yrcanlitprof11444 ай бұрын
happy to see my favourite pedant correcting other pendants. Go Adam!
@davidgoeller58433 ай бұрын
I've been loving the aquarium arc, but imma just throw out that if this became a loosely food-adjacent etymology channel I'd definitely stick around (pun intended)
@NotMac4 ай бұрын
I love my Adam Ragusea linguistic lessons
@jonathanzimm55113 ай бұрын
This is exactly the content I love! Can you do these more regularly again?
@xXJAng3lXxx4 ай бұрын
Bread flour glue is my favourite! Its so cheap/easy to make, I like using it for book binding
@mason2me4 ай бұрын
Haven't quite warmed up yet to the Ragusea fish tank videos yet. But I am ALWAYS here for a Ragusea etymology lesson!
@dinoswereneveraliens19333 ай бұрын
This etymological content is what I live for. Thank you!
@shwarma3 ай бұрын
you are amazing, I love this type of content! I can't get enough of any of it.
@yvesquadros3 ай бұрын
Year after year you remain one of my favorite people online. Amazing content as always
@fernstewart69463 ай бұрын
I love how you down a rabbit hole with these things 😂. This video is what my brain's like at times when one question pops into my head. Love your content, Adam!
@harryli59794 ай бұрын
I love this style of video keep making more !
@tissuepaper99623 ай бұрын
I respect the fakeout on the "suave sponsor transition" that you're so well-known for. I could feel the ad read coming but it didn't come at the moment I expected.
@michaelnelson29763 ай бұрын
Absolutely adored watching this etymology lesson, wow I adored it.
@jonahgadoury64213 ай бұрын
I genuinely appreciate you. You may be crazy, and or an extremely intelligent and learned person, but thank you.
@monkeygraborange4 ай бұрын
Drat! I was sooo looking forward to watching Adam wash glue off of the pots and pans!
@PGproductionsHD4 ай бұрын
Good subject, good energy, good layout! Great video that reminds me of the good old Adam
@moosifer34583 ай бұрын
I hope you feel up to doing the podcast again soon. I really like hearing you explain stuff like this and the long format of the podcast is best so Adam can get nice and rambly.
@alb918783 ай бұрын
Congratulations!!! You deserve it! So happy to have you!!! Finding authentic news on social media has done so much to keep me informed, but to have faith that way least someone cares about the truth!
@chadeller55883 ай бұрын
Words are hard. Thanks for sticking with this topic.
@agbook20073 ай бұрын
Sticking. 🤣
@ieshi234 ай бұрын
I am not pedanted, Skyler. I am the pedant. A guy opens his feed and gets his opinion rectified and you think that of me? No, I am the one who corrects
@lanceperfect3 ай бұрын
You're such a gem, Adam. So glad you got famous enough for me to find you, thank you for sharing your slice with the world.
@OscarMSmithMusic4 ай бұрын
This is vintage Ragusea content! I don't mind the infrequent posting, cause this is the content I love; I will wait for it.
@amicaniiya15764 ай бұрын
I've recently taken to making seitan with the washed flour method and while it is some work, watching and more importantly _feeling_ the gluten coming together into one rubbery mass as you wash it is fascinating (also, I experienced its sticky nature first hand when it accidentally touched a bit of paper towel once - that stuff just fused into it)
@denehoffman3 ай бұрын
Fantastic video, it combined my love of cooking with my love of etymology!
@veronikav48564 ай бұрын
Amazing video Adam. Definitely up there with one of my favorites :)
@haadiusman35244 ай бұрын
Havent had one of these videos in a while im excited
@aoidev38093 ай бұрын
Glad to watch your new video. You have a fresh look.
@argetlamzn3 ай бұрын
More etymology videos please!!! This was super interesting!!!
@madselena311120 күн бұрын
As a person who always had an interest in the origin of words, thank you for putting out this information. For example, the Romanian word for frost is "ger" (pronounced /dʒer/ or as the beginning sound in gelatto)(source: I speak Romanian). Also the French "geler", pronounced /ʒə.le/, comes to mind (meaning to freeze). Antigel seems to be derived from all the words you mentioned too, which makes sense (antifrost).
@annabeckman43864 ай бұрын
I love your food videos but i love these educational videos!
@pineconehatfaludi68904 ай бұрын
looking healthy and good Ragusea. Keep up the gains. Would love more fitness content
@rjsalameh3 ай бұрын
You are simply a master at this!!!!
@Demivrge3 ай бұрын
Great video, makes me see how much of linguistics is like the study of ancient vibes!!
@Philboh84 ай бұрын
Great vid as always! Love the mixture of food science and history. Also, any pods coming soon? (You might have already addressed this somewhere but i have missed it if so)
@MatthewTheWanderer3 ай бұрын
This reminds me of that one scene in the 2013 movie "This Is the End" where Seth Rogan was talking about his new "gluten-free" diet where he started listing things saying, "That's a gluten", indicating that he obviously had no clue what gluten even was at all, lol. Also, I love how this video shows how interconnected various disciplines are, such as cooking, chemistry, linguistics, and biology.
@kimdecker89014 ай бұрын
Brilliant. And effective as a teaching tool. Adam, did you come up with that Rolo model of protein denaturation yourself? Ingenious!
@Exiled_Rouge4 ай бұрын
Another great episode. I miss the podcast a fair bit. This seemed like a topic Adam would deep dive into on the podcast.
@ryanpatterson85093 ай бұрын
Great episode!
@aimeelinekar39023 ай бұрын
Fascinating, thank you! I was thinking about this while working on my bagels, which my kid thought were the last frozen ones we smuggled back to Austria from New York (your old malted bagel video worked a charm! But how will I make rye or pumpernickel bagels next time, should I smuggle in seitan flour? I don’t suppose you fancy making a video on this?). I know you’ve been having a hard time lately but this is fabulous, enriching content, and your outfit looks great. All the best.
@HarvestStore3 ай бұрын
I appreciate you and thank you for making content.
@Bipolar.Baddie4 ай бұрын
This video perfectly coincided with one of my classes; African History Before 1800. We were learning about the Bantu Migration, and how many common words indicate the lifestyle of Bantu speaking peoples, and thus their lifestyle and how and why they settled in the areas they did. Common words such as pottery, fire, wood, fishing, fruit, egg, and nut explain why Bantu speakers are common along large water sources and in areas suitable to the mass cultivation of bananas. They avoided areas like the Kalahari desert because it didn't suit their lifestyle, which is why the Khoisan language family is common there, which is extremely different and relies almost entirely on 'click' phonemes that use all parts of the tongue to create a huge variety of distinct sounds.
@MrDaraghkinch3 ай бұрын
Top drawer pedantry, welcome fodder for my trivia sack, great job.
@pmheart63 ай бұрын
So refreshing to have a 10 minute video instead of an hour long ramble
@MlLFS4L3 ай бұрын
I love these types of historical gastronomy videos from Adam
@realbland4 ай бұрын
as a linguist who loves this channel this video is fantastic
@TheBookDoctor4 ай бұрын
I love these etymological deep-dives! 👍
@ismetyalimalatli75814 ай бұрын
Nice. I really, although unknowingly, needed to know this.
@BalmBeach3 ай бұрын
I love this video! You get to a level of deep history and detail that I find very satisfying. Your wife must be sick of the smell of boiling hide. Beautiful dog!
@Buddy264204 ай бұрын
Dog is like "Why did you boil my rawhides, Adam?"
@Moardred4 ай бұрын
"I am the pedant who corrects other pedants" There is power in those words
@chezmoi423 ай бұрын
I saw lightning flash from his fingertips as he spoke.
@Chris-ut6eq4 ай бұрын
This reminds me a bit of James Burke "Connections" segment. Burke glued together seemly unrelated events and made a narrative about their connections.
@yo3883 ай бұрын
This is the type of unexpected deep dive I appreciate Adam for!
@erzsebetkovacs25274 ай бұрын
Love this
@adamfabing82504 ай бұрын
i love this kind of content!!
@BWGPT3 ай бұрын
Wow I haven't really followed this channel since the very early days, but I really like the way you've changed or rather grown. I think the air of confidence is much better than the academic humility. Not that there's anything wrong with that.
@wakingmycadaverful3 ай бұрын
Hey Adam are you going to do any more of your hour long videos? I really enjoy those ones. Especially the food science and history videos. Thanks for everything you do though. My favorite channel.
@michelhv4 ай бұрын
French: to freeze is « geler » and clay is « glaise ». And we are gluttons for gluten.
@booon-booon4 ай бұрын
gelée is also the word for a gel dessert, correct?
@michelhv4 ай бұрын
@@booon-booon Yep, "une gelée aux framboises" is a raspberry Jell-O.
@PerturbedGoose3 ай бұрын
I like the ultra educational videos, thanks!
@tonys22873 ай бұрын
Nice scientific video again. Very interesting. Thx