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Why Are First-Year Students Called Freshmen?

Image credit: Duke.edu

There was a time when almost every university student was a sophomore.  Well, a sophister, to be exact, but that’s where the word “sophomore” originated. A sophist was a wise man (derived from the Greek word sophos), so when Henry VIII endowed the “new” Cambridge University in the 16th century, it was decided to use that term to describe the students. A first year student was simply a fresh-man, which was a term applied to a novice in virtually any field at that time. Second year students were “junior sophists,” and third year were “senior sophists.”  (Cambridge was a three-year university at the time.)

John Harvard, the founder of Harvard University in the U.S., was a graduate of Cambridge, so he brought the terminology with him to the Colonies. When four years eventually became the standard amount of time necessary to obtain a college degree, first year students were still “fresh-men,” while the second year was dubbed sophumer, a variation of sophist. Other universities started using the designations as well, and eventually “sophumer” became “sophomore,” and “sophist” was dropped from the junior and senior years. The terms weren’t applied to high school students until the early 20th century, and now in the 21st century we have evolved to the point where some politically correct mavens object to the “man” in “freshman.” To them we say call yourself whatever you want—just don’t get caught alone in the locker room when there’s an upperclassman nearby.

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Big Questions
Why Do Fruitcakes Last So Long?
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Fruitcake is a shelf-stable food unlike any other. One Ohio family has kept the same fruitcake uneaten (except for periodic taste tests) since it was baked in 1878. In Antarctica, a century-old fruitcake discovered in artifacts left by explorer Robert Falcon Scott’s 1910 expedition remains “almost edible,” according to the researchers who found it. So what is it that makes fruitcake so freakishly hardy?

It comes down to the ingredients. Fruitcake is notoriously dense. Unlike almost any other cake, it’s packed chock-full of already-preserved foods, like dried and candied nuts and fruit. All those dry ingredients don’t give microorganisms enough moisture to reproduce, as Ben Chapman, a food safety specialist at North Carolina State University, explained in 2014. That keeps bacteria from developing on the cake.

Oh, and the booze helps. A good fruitcake involves plenty of alcohol to help it stay shelf-stable for years on end. Immediately after a fruitcake cools, most bakers will wrap it in a cheesecloth soaked in liquor and store it in an airtight container. This keeps mold and yeast from developing on the surface. It also keeps the cake deliciously moist.

In fact, fruitcakes aren’t just capable of surviving unspoiled for months on end; some people contend they’re better that way. Fruitcake fans swear by the aging process, letting their cakes sit for months or even years at a stretch. Like what happens to a wine with age, this allows the tannins in the fruit to mellow, according to the Wisconsin bakery Swiss Colony, which has been selling fruitcakes since the 1960s. As it ages, it becomes even more flavorful, bringing out complex notes that a young fruitcake (or wine) lacks.

If you want your fruitcake to age gracefully, you’ll have to give it a little more hooch every once in a while. If you’re keeping it on the counter in advance of a holiday feast a few weeks away, the King Arthur Flour Company recommends unwrapping it and brushing it with whatever alcohol you’ve chosen (brandy and rum are popular choices) every few days. This is called “feeding” the cake, and should happen every week or so.

The aging process is built into our traditions around fruitcakes. In Great Britain, one wedding tradition calls for the bride and groom to save the top tier of a three-tier fruitcake to eat until the christening of the couple’s first child—presumably at least a year later, if not more.

Though true fruitcake aficionados argue over exactly how long you should be marinating your fruitcake in the fridge, The Spruce says that “it's generally recommended that soaked fruitcake should be consumed within two years.” Which isn't to say that the cake couldn’t last longer, as our century-old Antarctic fruitcake proves. Honestly, it would probably taste OK if you let it sit in brandy for a few days.

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What's the Difference Between Stuffing and Dressing?
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For carbohydrate consumers, nothing completes a Thanksgiving meal like stuffing—shovelfuls of bread, celery, mushrooms, and other ingredients that complement all of that turkey protein.

Some people don’t say “stuffing,” though. They say “dressing.” In these calamitous times, knowing how to properly refer to the giant glob of insulin-spiking bread seems necessary. So what's the difference?

Let’s dismiss one theory off the bat: Dressing and stuffing do not correlate with how the side dish is prepared. A turkey can be stuffed with dressing, and stuffing can be served in a casserole dish. Whether it’s ever seen the inside of a bird is irrelevant, and anyone who tells you otherwise is wrong and should be met with suspicion, if not outright derision.

The terms are actually separated due to regional dialects. “Dressing” seems to be the favored descriptor for southern states like Mississippi, Tennessee, South Carolina, and Georgia, while “stuffing” is preferred by Maine, New York, and other northern areas. (Some parts of Pennsylvania call it "filling," which is a bit too on the nose, but to each their own.)

If “stuffing” stemmed from the common practice of filling a turkey with carbs, why the division? According to The Huffington Post, it may have been because Southerners considered the word “stuffing” impolite, so never embraced it.

While you should experience no material difference in asking for stuffing or dressing, when visiting relatives it might be helpful to keep to their regionally-preferred word to avoid confusion. Enjoy stuffing yourselves.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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