In today’s digital age, the main new language we encounter regularly is text speak. IMHO, it’s not the same as learning the Latin roots that can help you recognize scientific names. IDK how difficult you’ll find this tasty test, but TBH we hope you enjoy this new way of looking at familiar foods, FWIW. BTW, the image may be a reddus herringivis.
Let us introduce you to the Listicle Liege, the Article Aficionado, the one and only Nathan. Since creating his first photo collage at the age of five with images clipped from his mom’s Chatelaine magazines (all of them), it’s been nearly impossible to stem this one’s tide of visual learning. Be it the annals of history or the latest celeb gossip, Nathan has probably researched it, likely already has a folder of relevant photos on his desktop, and definitely learned a lot of interesting facts to go with those images. Whereas most well-read adults have bookshelves full of classic literature, Nathan’s stacks are composed of National Geographic and TIME special editions and a curated section of first-grade readers (for inspiration). If you prefer picture books to wordy novels, listicles by Nathan are right up your alley.
While the names of these food items can seem perplexing to those not in the know, they are meant to help prevent confusion. The common name may be used for more than one item, but each fruit, vegetable, grain or other food item comes with its very own scientific name. While the genus of a plant can be shared across multiple foods, the specific epithet (the second part of the name) is a particular descriptor. This might reflect its color — rubra (red), nigra (black), viridis (green), and purpurea (purple) — or its habit or form. The scientific names are formed in Latin, the international language of science. The idea is that no matter whether you are in China, Canada, or Cleveland, everyone would be able to use the same scientific name for an item and understand what they’re talking about.
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