Andie Summerkiss

For me, English has always been a language of inspiration. There are so many “good” words that are complimentary in nature. It is easy to express my feelings in English, compared to other language that I know (as Malay Indonesian and Chinese, the first one is because of the limited vocabulary - that I know off - and the latter one is because I simply don’t know it more beyond day-to-day conversation with my parents).

English picks up new words almost daily as more and more people from different culture and backgrounds using it, and unconsciously they integrate words from their mother tongues into the already rich language. It is so versatile that we need to consult the “latest” dictionary now and then to keep up.

As soon as we see the word used without explanation or translation or gloss, we consider it a naturalized citizen of the English language. If somebody is using it to convey a specific idea and that idea is successfully conveyed in that word, it’s ready to go in the dictionary.

Peter Sokolowski, Editor at Large, Merriam Webster

With the widespread of globalization, world culinary art is the one field that managed to spread its arm around the sphere without any controversy. Understandably, many of the new entries reflect the world’s interest in foreign food context. The others are technology terms and current events.

And surprisingly, blogs are the upcoming birthplace for web-related terms. They are easy, ready to grasp hence give them staying power.

So, welcome Edamame, Prescatarian, Prosecco, Netroots and Webinar!