A light, airy dessert or dish made by incorporating air bubbles into a mixture, typically containing cream, eggs, or gelatin. Can also refer to hair styling foam with a similar light, foamy texture.
From French 'mousse' meaning 'foam' or 'froth', derived from Latin 'mulsa' meaning 'honeyed wine'. The culinary term entered English in the mid-19th century, while the hair product usage emerged in the 1980s due to textural similarity.
The same French word that gave us the elegant chocolate dessert also named the styling product that defined 1980s hair fashion. Both rely on the same principle: trapping air bubbles to create volume and lightness, whether in your mouth or on your head.
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