A colorless, flavorless, protein-based substance obtained by boiling animal bones and connective tissues, used in cooking, photography, and medicine.
From French 'gélatine,' derived from Latin 'gelatus' meaning 'frozen' or 'congealed.' The term entered English in the late 18th century as the substance itself was being studied and used more widely in industry and cooking.
Gelatin was historically so precious that in medieval times, being able to serve a jellied dish at dinner proved you were wealthy and had access to the right kitchen technology and animal bones.
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