from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. Alternative form of osmazome.


Sorry, no etymologies found.


  • MEAT, THEN, PLACED ON BURNING FUEL was found better than when raw: it had more firmness, was eaten with less difficulty, and the ozmazome being condensed by the carbonization, gave it a pleasing perfume and flavour.

    The Book of Household Management

  • Fish, as we have explained, is less nourishing than meat; for it is lighter in weight, size for size, and contains no ozmazome

    The Book of Household Management

  • Humor, if genuine (and if not, it is not humor), is the very flavor of the spirit, its rich and fragrant _ozmazome_ — having in its aroma something of everything in the man, his expressed juice; wit is but the laughing flower of the intellect or the turn of speech, and is often what we call a “gum-flower,” and looks well when dry.

    Spare Hours

  • Another kind of preserved animal fluid is the _ozmazome_, prepared by

    Chambers's Edinburgh Journal, No. 460 Volume 18, New Series, October 23, 1852


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  • "What had been called 'essence of meat' was all of a sudden confounded by the advancing science of chemistry as the notion of ozmazome briefly appeared, described by Carême as the 'most savoury part of the meat', by Soyer as its 'very essence' and by plenty of others, including Mrs Beeton, as the soluble part of the meat that gave its perfume and savour to stocks. Whether ozmazome was in fact the caramelised meat juices found in the roasting pan or a hazy notion of the most nutritious part of the meat (red meat had more of it than white, fish had none), the befuddling concept was soon exploited by Justus von Leibig, a German chemist, who developed his own 'Meat Extract', a concentrated powder achieving a cult-like status. It would later be renamed Oxo, the first in a long line of artificial gravy powders."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 284

    January 18, 2017