Articles from 2007

Designing clothes isn't just a leisurely prance down the catwalk: It's art and industry with its very own, often technical, language. The words themselves may seem familiar to us non-designers, but the meanings are anything but. We called New York fashion designer Mary Ping to help us decipher this particular tongue. ( The dress on the left is from a recent collection.)

Grain "Refers to the direction of the threads of a fabric. When fabric is woven you have a warp and a weft. The warp are yarns that run parallel to the loom, the weft are yarns that run perpendicular."

Shuttle "A tool on a loom to pass yarn through warp to form the weft."

Bias "The diagonal direction of yarn. You have yarns running vertically, yarns running horizontally -- the warp and the weft -- and the bias is the 45 degree angle between those two. It gives fabric a natural stretch. When people refer to a "bias-cut dress" it means the entire fabric is placed on the biased grain, or direction. So the dress has a tendency to cling to your body more, because it's stretching out more."

Want to know every top chef's secret ingredient? The right food terms! We called Chef Eve Felder, associate dean of the Culinary Institute of America, to ask her about words to cook by:

Bind. "When you bring two disparate ingredients together. You might bind through the emulsification of fat and meat. For example, if I were making sausage, I may add an egg as an additional binding agent to hold the ground meat together."

Devil. "It means adding spicy ingredients to food, from the French word for devil, diable. In America, we think of deviled eggs and deviled ham. It may have a spice component but we've mostly gotten away from that."

Grease. "A verb, as in to grease a pan. You would use paper towel or a gloved hand to grease a sheet tray or a cake pan with butter or oil."

The Visual Thesaurus is a proud sponsor of public radio's A Way with Words, a "freewheeling joy ride through the English language," that airs every weekend in San Diego, the Midwest and around the world via podcasts. When the ninth season of the show kicks off this Saturday, host Martha Barnette will be joined by a new partner, lexicographer Grant Barrett (read our interview with Grant here). We caught up with Martha to talk about her show, her work and her latest book, the delightful Ladyfingers and Nun's Tummies.

Professor David Crystal is one of the world's foremost experts on the English language. The author of over 100 books, he also runs an acclaimed website with his son called Shakespeare's Words and has just launched a new blog. We got curious when we came across David's new book, called The Fight for English: How Language Pundits Ate, Shot, and Left, his answer to the best-selling "Eats, Shoots & Leaves." Fight for English? We called David at his home in Great Britain to discuss his book, and the state of the English language.

If you prefer to eat your Day-Glo Jell-O straight out of the Frigidaire in a Styrofoam cup and don't know how else to say it, this month's column is for you.