Everyone is baking beautiful bread. Just look at those loads of lovely loaves. Home is where the hearth is, and the hearth – or the oven, rather – is the right place for baking. As we are stuck at home, while some of us just rise and loaf all day, many of us choose to let the dough rise and then the bread loaf: all they need is all they knead. Boulevardiers are become boulangers, and the cosmopolitan is replaced by the calliartian.
Yes, there it is, you’ve been waiting for it long enough: calliartian. Of, about, pertaining to, consisting of, or consuming beautiful bread. From Greek καλλίαρτος kalliartos, from κάλλος ‘beautiful’ and ἄρτος ‘bread’. Just as callipygian means having well-shaped buttocks, which is to say beautiful buns, so calliartian means having… beautiful buns. Or lovely loaves: fine focaccia, beguiling baguettes, seductive sourdough, even pretty pitas.
Well, you do you. In a house with just the two of us, we would become overloaved quite quickly (there are also other factors I will leave aside). I am instead spending my time coming up with things that are perhaps less aromatic but surely have longer shelf-life. Like this word. Yes, it’s a new old word; no, the Greeks didn’t have a word for it – they had κάλλος and ἄρτος but not καλλίαρτος, at least as far as I know. Well, just consider this a late riser – and don’t call it half baked. You know you knead it.