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.
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.
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.
@@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
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.
@@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.
"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.
@@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?
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.)
This video perfectly combined three of my biggest interests in life, incredible! Linguistics, biochemistry, and cooking. Excellently done, even if simplified.
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
@@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.
@@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.
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
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.
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'...
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.
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!
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
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
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.
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!
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
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 💪
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.
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.
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)
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!
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
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).
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!
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.
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.
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)
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.
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.
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)
I LOVE that Rolo analogy for teaching protein denaturation. 🤓🫶 And that side note about misfolded proteins potentially being the reason for some diseases. Of course, the diseases themselves are no fun, but it's really impressive how you've thrown so many diverse yet related bits of knowledge into one pot and prepared them wonderfully! 🤌
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.
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.
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
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.
Хобби
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.
Bro smarter than all havard researchers
I thought gelatin was a misnomer for gel made out of aluminum.
Well, "Adam boiling rawhide treats" wasn't on my bingo card.
Free space
Why I boil my dog treats, not my steak
@@BlaBla-pf8mfhe’s done that a bunch already tbh
The line "I am the pedant who corrects other pedants" is hilarious. Also, very informative video Adam!
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.
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.
@@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
Not how I pronounce pedant: it that a common pronunciation in the US?
and badass too
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.
Thanks though in retrospect I do think I still over-reduced that particular sauce a bit.
@@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.
Love how the dog is scared of the word "glue factory"
The magic of editing 🤫
@@schwarzermoritz tbh poptart always looks sad
Is he scared of the glue factory, or disappointed that all his treats were dissolving in the pot? XD
"glue factory" isn't a word. It's two words. That makes it a phrase.
@@davidonfim2381 speaking of pedantry...
"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.
Wheatpaste is the classic adhesive for sticking up posters outdoors, it's biodegradable and cheap.
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
@@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?
Corn starch+hot water works well for paper.
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.)
This video perfectly combined three of my biggest interests in life, incredible!
Linguistics, biochemistry, and cooking. Excellently done, even if simplified.
My dude, same
Same!
this is how i feel when he does the linguistics/anthropology/food videos, im excited for u
and sometimes fish
As someone who has Celiac Disease, thanks for explaining why Glutinous Rice is called what it is
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
It's funny how it's almost inverse in Polish vs English: glue is 'klej' but clay is 'glina'
@@kahorereglina, glei, very similar
@@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.
@@k.constantineexactly the same in Russian!
@@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.
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.
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
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.
And in mycology, the Rhodocollybia butyracea is known as the 'butter cap' because of the greasy feel of its surface.
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'...
@@bordershader A word for ring in French is 'bague'. Add a baguette, give them a twist, and voila - a bagel.
This video made me realize that the Polish word for glue is "klej", which is pronounced exactly the same as English "clay".
Thanks RaGLUsea for the knowledge
Thank you for the Spaceballs reference.
Highlight of this video
It’s such a “blink and you’ll miss it” one, too. I had to skip back and make sure I heard it right.
came to the comments just for that
This is the Ragusea that I know and love.
Thanks Adam.
In the Persian language, which is an Indo-European language, the mud is called "gel".
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.
I'm so glad to see you are back with the food science content.
Thank you Adam, its 5am and im doomscrolling, you saved me! 🤣
3 AM for me here
Go to bed bro
half past eight 😁 greetings from Europe!
Go to sleep man
2:09pm cst for me
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!
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
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
I've missed these food science of videos.
Hands down the best type of videos you make.
Yes! Mine too!
Thank-you for making these types of videos. As an autistic person they are detailed, accurate, easy to understand and fascinating to learn about.
I *really* missed these science videos, happy to have them back!
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.
And of course gelée and jelly are related! Fruit that’s been tuned into a sticky mass lol
'I am the pedant that corrects other pedants' i aspire to this level of pettiness
Surely not pettiness but precision?
@@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
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.
These are my favorite videos you make!
It's so great to have regular content again, but I hope you're doing well Adam! Keep taking care of yourself.
Words are hard. Thanks for sticking with this topic.
Sticking. 🤣
This etymological content is what I live for. Thank you!
I appreciate your contra-pedantry Adam. I’ve got that! Thank you for your brilliant and knowledgable videos.
happy to see my favourite pedant correcting other pendants. Go Adam!
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!
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!
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
I too am a pedant of pedants, and so I appreciate you Adam.
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
💪
Great timing- I just wondered yesterday whether there was a connection between gluten and glutamate! I love language history like this.
I just love etymology! 😊 This is so great! Thank you, Adam! 🧡
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.
This is exactly the content I love! Can you do these more regularly again?
Absolutely adored watching this etymology lesson, wow I adored it.
I love this style of video keep making more !
I love my Adam Ragusea linguistic lessons
"But I am the petant who corrects other petants" lmaoo
It’s “pedant,” to continue the theme of being pedantic.
I want to correct your spellings but I feel like this is a trap
@@eXJonSnowLol. I was hoping that a pedant had corrected OP. It was too good to miss.
OP... Pétant is french for farting. Your sentence could be understood as "a farter who corrects other farters." Hilarious in its own right.
Hmmm. I find this comment thread shallow and pedantic.
Haven't quite warmed up yet to the Ragusea fish tank videos yet. But I am ALWAYS here for a Ragusea etymology lesson!
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.
Bread flour glue is my favourite! Its so cheap/easy to make, I like using it for book binding
Havent had one of these videos in a while
im excited
I genuinely appreciate you. You may be crazy, and or an extremely intelligent and learned person, but thank you.
As an amateur linguist and amateur cook, I can't tell you how much I love this video!!!
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)
Fantastic video, it combined my love of cooking with my love of etymology!
you are amazing, I love this type of content! I can't get enough of any of it.
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!
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
Year after year you remain one of my favorite people online. Amazing content as always
I love these types of historical gastronomy videos from Adam
I love your food videos but i love these educational videos!
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).
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!
You are simply a master at this!!!!
More etymology videos please!!! This was super interesting!!!
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.
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.
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.
Great episode!
Glad to watch your new video. You have a fresh look.
Amazing video Adam. Definitely up there with one of my favorites :)
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)
I love these etymological deep-dives! 👍
Great video, makes me see how much of linguistics is like the study of ancient vibes!!
Good subject, good energy, good layout! Great video that reminds me of the good old Adam
looking healthy and good Ragusea. Keep up the gains. Would love more fitness content
Brilliant. And effective as a teaching tool. Adam, did you come up with that Rolo model of protein denaturation yourself? Ingenious!
I appreciate you and thank you for making content.
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.
This is vintage Ragusea content! I don't mind the infrequent posting, cause this is the content I love; I will wait for it.
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.
Drat! I was sooo looking forward to watching Adam wash glue off of the pots and pans!
Very interesting! Thanks.
Nice. I really, although unknowingly, needed to know this.
Can we get more of these long videos love em
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)
I like the ultra educational videos, thanks!
Top drawer pedantry, welcome fodder for my trivia sack, great job.
i love this kind of content!!
I LOVE that Rolo analogy for teaching protein denaturation. 🤓🫶 And that side note about misfolded proteins potentially being the reason for some diseases. Of course, the diseases themselves are no fun, but it's really impressive how you've thrown so many diverse yet related bits of knowledge into one pot and prepared them wonderfully! 🤌
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.
These kind of videos are exactly why adam is way superior than other food creators. Absolutely love the work🙌
Nice! A sciencey video. My favourite kind!
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.
This is the type of unexpected deep dive I appreciate Adam for!
A+ visual component through this whole video
Nice video Adam. You’ve still got it 💪
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
Nice scientific video again. Very interesting. Thx
as a linguist who loves this channel this video is fantastic
Another great episode. I miss the podcast a fair bit. This seemed like a topic Adam would deep dive into on the podcast.
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.