Watermelon in the context of Bulgarian dialect

Bulgarian dialects are the regional varieties of the Bulgarian language, a South Slavic language. Bulgarian dialectology dates to the 1830s and the pioneering work of Neofit Rilski, Bolgarska gramatika (published 1835 in Kragujevac, Principality of Serbia). Other notable researchers in this field include Marin Drinov, Konstantin Josef Jireček, Lyubomir Miletich, Aleksandar Teodorov-Balan, Stoyko Stoykov.

The dialects of Macedonian are classified as part of Bulgarian in the older literature. Presently, Bulgarian linguistics continue to treat it as such.Since the second half of the 20th century, foreign authors have mostly adopted the convention of treating these in terms of a separate Macedonian language, following the codification of Macedonian as the literary standard language of Yugoslav Macedonia. However, some contemporary linguists still consider Macedonian as a dialect of Bulgarian. Macedonian authors in turn tend to treat all dialects spoken in the geographical region of Macedonia as Macedonian, including those spoken in Bulgarian Macedonia. Together with their closest lexical and grammatical relative they comprise the Eastern South Slavic branch. The present article treats all these dialects together, because of their close structural similarity and the fact that many important dialect boundaries intersect both territories.

Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel is also sometimes referred to as texture.

It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology. It is evaluated from initial perception on the palate to first bite, through chewing to swallowing and aftertaste. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Research indicates texture and mouthfeel can also influence satiety with the effect of viscosity most significant.

Citrullus colocynthis, with many common names including colocynth, bitter apple, bitter cucumber, vine of Sodom, or wild gourd, is a poisonous desert viny plant native to the Mediterranean Basin and West Asia, especially the Levant, Turkey (especially in regions such as İzmir), and Nubia.

It resembles a common watermelon vine but bears small, hard fruits with a bitter pulp. The plant contains cytotoxic cucurbitacins and is thus unsafe to use as an herbal medicine. It originally bore the scientific name Colocynthis citrullus.

The Cucurbitaceae (/kjuːˌkɜːrbɪˈteɪsiːˌiː/ kew-KUR-bih-TAY-see-ee), also called cucurbits or the gourd family, are a plant family consisting of about 965 species in 101 genera. Some commonly cultivated cucurbits include:

• Cucurbita – squash, pumpkin, zucchini (courgette), some gourds.
• Lagenaria – calabash (bottle gourd) and other, ornamental gourds.
• Citrullus – watermelon (C. lanatus, C. colocynthis), plus several other species.
• Cucumis – cucumber (C. sativus); various melons and vines.
• Momordica – bitter melon.
• Luffa – commonly called 'luffa' or ‘luffa squash'; sometimes spelled loofah. Young fruits may be cooked; when fully ripened, they become fibrous and unpalatable, thus becoming the source of the loofah scrubbing sponge.
• Cyclanthera – Caigua.
• Gerrardanthus — the species G. macrorhizus has gained some popularity as an ornamental caudiciform plant.
• Xerosicyos — the silver dollar vine (Xerosicyos danguyi) is popular amongst horticulturists and plant collectors.

The plants in this family are grown around the tropics and in temperate areas of the world, where those with edible fruits were among the earliest cultivated plants in both the Old and New Worlds. The family Cucurbitaceae ranks among the highest of plant families for number and percentage of species used as human food. The name Cucurbitaceae comes to international scientific vocabulary from Neo-Latin, from Cucurbita, the type genus, + -aceae, a standardized suffix for plant family names in modern taxonomy. The genus name comes from the Classical Latin word cucurbita, meaning "gourd".