Evolution of terms

Are you guilty of using these 11 old-timey terms for everyday things?

Would you know what to give a person if they asked you to pass them the "clicker"? And would you say that you know how to safely handle a "range"? Some objects we see every day had very different names in their early days. So we’ve made a list of nostalgic terms that we stopped using over time. See if you know them all!

Why would you call a remote control a clicker? Simple: because of the sound it made when used. The original versions weren’t even electronic; instead, some used mechanical hammers that emitted a high-pitched click to signal the TV and control it remotely.

Before the devices we know today, shaving was a delicate art performed with straight blades. These were known as cut-throat razors, for obvious reasons.

Later, popularized by King C. Gillette in the early 1900s, the safety razor featured a protective guard to prevent deep cuts and made shaving safer for home use. Today, we just call them "razors" or call them by their brand.

Did your grandparents ever tell you to "put on your galoshes"? During the 19th century, the term referred to rubber overshoes worn to protect regular shoes from rain and mud. As waterproof rubber footwear (what we now call rain boots) became more widespread, many people began using galoshes to refer to those as well.

Old refrigerators where people cooled their perishables were known as iceboxes. They looked like wooden cabinets with metal linings inside, and contained large blocks of ice, which were delivered regularly by icemen. The ice sat in a compartment at the top, keeping food cool as it slowly melted, with runoff collected in a tray underneath.

As with galoshes, the term icebox continued to be used even after electric refrigerators became the norm.

Long before denim and jeans became the go-to terms, these work pants were often called dungarees. The name was less a nod to style or cut than to durability and purpose.

The term comes from Dongri, a dockside village near Mumbai, India, where a coarse, durable cotton fabric was produced and exported by the British in the 17th century. When the blue, strong fabric we know as "denim" became widespread, it made sense to call these garments the same way rugged pants had always been called.

You might be thinking, "Don’t we still use that word?" Of course we do. But there was a time when very few homes on the block had the technology to receive phone calls at all.

During the late 20th century, as portable telephones became widespread, a new term was required to refer to the phones with physical cables connected to underground networks. Thus, the word landline emerged to differentiate them from mobile phones.

"Spectacles" might sound quaint today, but for a long time, it was the standard word for a vision-correcting device. Early lenses were handheld and were introduced in Europe in the late 13th century!

The switch to the term glasses began in the 20th century, as optical glass became the standard lens material, and gained popularity largely through colloquial shortening.

Before Spotify playlists and digital shuffles, music lovers gathered around a turntable spinning at the center of the room. This was the common term for the rotating platform used to play vinyl records. Today, as vinyl has made an unexpected comeback, the term is often replaced in casual speech by record player.

This is another word we still use frequently, though its meaning has shifted over time. When typewriters were a must in every office, people often referred to the entire machine simply as **the keyboard**—a classic example of synecdoche.

Of course, the term keyboard was carried over from typewriters, and now we use it to refer mostly to the QWERTY set of keys.

Range was once the common term for a large cooking appliance with multiple burners and compartments—in other words, a long, horizontal cooking surface that could "range" across different heat zones.

As gas and electric stoves became more compact and widely accessible in the 20th century, stove increasingly replaced range in everyday speech.

Today, the word wireless brings to mind Wi-Fi or Bluetooth-connected headphones. But many technologies were "wireless" long before that. Early radio, in fact, was commonly referred to as wireless.

In the late 19th and early 20th centuries, radio was known as wireless telegraphy because it allowed messages to be transmitted without physical wires. The term gradually faded as the technology evolved, and radio became the standard term by the 1930s.

Potentially toxic

Look out! Did you know these 12 foods you love can actually kill you?

Image: Elena Leya

Some foods can kill you. And no, we’re not referring to the usual suspects like refined sugars, fast food, and ultra-processed products. There are a number of foods that, despite their popularity and many health benefits, are capable of causing painful and unpleasant symptoms. From seemingly harmless potatoes to crunchy almonds, these tricky ingredients can put you in danger if undercooked or consumed in excess. Check out our list of 12 foods that, although commonly eaten, can be surprisingly dangerous.

Image: Couleur

Mashed, fried, or baked, potatoes offer endless possibilities. As one of the most commonly consumed vegetables in the U.S., they are as delicious as they are versatile. But not all potatoes are safe to eat. If you ever come across green or sprouted potatoes, be very careful.

Potatoes with green skin or sprouts can be dangerous due to naturally occurring toxic compounds: solanine and chaconine. These chemicals are produced by the plant as a defense mechanism against pests, but they can be highly harmful to humans. Symptoms of poisoning may include abdominal pain, diarrhea, fever, hallucinations, and even delirium.

Image: Mareefe

Nutmeg is a spice native to Indonesia, widely used in cuisines around the world for its aromatic, warm, and slightly sweet flavor. Although it has some interesting health benefits, it’s important to consume it in moderation, as it can cause serious adverse effects, especially during pregnancy.

The component that makes nutmeg potentially dangerous is myristicin, a naturally occurring compound that affects the nervous system. In small doses, nutmeg is perfectly safe. However, in large amounts, it can cause symptoms ranging from dizziness, dry mouth, and nausea to convulsions and hallucinations. So just remember: to use it in moderation!

Image: kaori nohara

Rhubarb is incredibly easy to grow at home and is often used to make delicious desserts. Who can resist a slice of warm rhubarb tart paired with a scoop of vanilla ice cream? But like all good things, it should be enjoyed in moderation.

You should be especially careful with rhubarb because the green leaves attached to the tasty stalks contain a toxic compound. Specifically, oxalic acid, which in large quantities causes nausea and kidney problems. Although you would have to eat a very large portion of the leaves to die, it is best to avoid them.

Image: sarangib

Consuming raw cashews straight from the tree can be very risky. This nut we all love contains urushiol, an oil also found in poison ivy, which can cause serious health issues, including skin reactions, gastrointestinal discomfort, swelling, and blistering.

While allergic reactions to urushiol are relatively common, especially in the U.S., ingesting it in large amounts can be dangerous and even fatal. But don't worry; the cashews we normally buy in the supermarket have been thoroughly treated to remove the poison. Just stay away from the trees!

Image: Tom Hermans

At first glance, tomatoes seem harmless. We use them in everything from salads to soups and sauces. However, some parts of the tomato plant can be dangerous. Specifically, the leaves, roots, and stems contain a chemical called tomatine, a glycoalkaloid that can cause abdominal pain, vomiting, confusion, drowsiness, and even depression.

Fortunately, moderate amounts of tomatine don’t typically cause toxic effects in humans. You’d have to eat more than a pound of tomato leaves for it to become truly life-threatening. Interestingly, when properly cooked, tomato leaves can be used to enhance the flavor of certain recipes.

Image: Pixabay

Cinnamon is one of the most used spices in the culinary world, and it is also valued for its medicinal properties, which have been used since ancient times. However, despite its many benefits, it is important to be careful, as consuming cinnamon in excess can be harmful.

In particular, the Cassia variety of cinnamon can be toxic to the liver because it contains a compound called coumarin. This substance can cause direct damage to liver cells, leading to inflammation and necrosis. Some of the symptoms that may reveal liver damage from cinnamon are fatigue, pain in the liver area, jaundice, nausea, and vomiting.

Image: Daniel Dan

Cassava —also known as _yuca_—is a root vegetable similar to the potato and is widely cultivated in tropical regions such as the Caribbean, Southeast Asia, and several African countries. It has high nutritional value and is a rich source of complex carbohydrates. However, cassava can be dangerous to our health if consumed raw or not cooked properly.

To ensure its safety, cassava should be peeled and soaked in water for 24 hours before cooking, as it contains a toxin that produces cyanide when metabolized in the body. Although acute poisoning is rare, prolonged consumption can cause serious nutritional and physiological issues, such as abdominal pain, nausea, vomiting, dizziness, and sleep disorders.

Image: Polina Tankilevitch

Have you ever heard of "fried rice syndrome"? The average American consumes about 27 pounds of rice per year, so calling this staple a potentially dangerous food might sound controversial. But don’t worry—you can still enjoy rice as long as you take a few precautions.

Raw rice may be contaminated with a spore-forming bacterium called Bacillus cereus, which can cause symptoms of food poisoning. To reduce the risk, make sure to cook rice thoroughly and avoid leaving it at room temperature for extended periods. Reheating won’t destroy the toxins produced by the bacteria, so proper storage is key to staying safe.

Image: Nacho Fernández

Who doesn’t like almonds? Widely used in cooking and baking, almonds have been one of the most popular nuts in the world for centuries. While so-called "sweet" almonds are perfectly safe, "bitter" almonds can be dangerous, even though they have the strongest scent and most intense flavor.

The compound that makes bitter almonds toxic is amygdalin. When metabolized, amygdalin releases cyanide, making these nuts potentially deadly to humans. To be safe, bitter almonds must be processed to remove the poison. In fact, in the United States, it’s illegal to sell raw bitter almonds. Did you know that?

Image: Kathas_Fotos

Eggplants have their fans and detractors. Whether you like them or not, eating this vegetable is very beneficial for your health due to its high fiber and antioxidant content. But did you know that raw or undercooked eggplants can sometimes cause unpleasant symptoms?

Eggplants contain a chemical called solanine, which can be toxic in large amounts and may cause headaches and digestive issues. But it's not all bad news. Solanine evaporates with heat, so a well-prepared, ripe eggplant is perfectly safe to eat.

Image: gokalpiscan

Castor oil is a vegetable oil used for culinary, cosmetic, and medicinal purposes. The castor plant is native to the Mediterranean, North Africa, and India, where communities have used its oil as a laxative and to stimulate childbirth for millennia. Today, the food industry uses castor oil as an additive in chocolates, candies, and various food supplements.

While castor oil offers numerous health benefits, consuming it in large quantities can be harmful. It’s important to note that ricin, a highly toxic poison, is found in the castor bean but not in the oil itself. However, improperly processed castor oil may contain traces of ricin. In fact, studies show that taking it constantly can cause irritation and severe damage to the intestinal lining.

Image: Rach Sam

Mushrooms are a very delicious and versatile ingredient often used in cuisines all over the world. In nature, there are many varieties of mushrooms, but only some are edible, while others can be highly poisonous.

Consuming certain wild mushrooms can cause severe poisoning and even death within a few hours. Typical symptoms of wild mushroom poisoning include abdominal pain, nausea, vomiting, dizziness, and diarrhea. If you or someone you know accidentally eats a wild mushroom and develops any of these symptoms, you should go to the nearest hospital as soon as possible.