One of the mysteries of the English language finally explained.
nounrare, historical, archaic
A name formerly given to that substance or mixture of substances soluble in water and alcohol which gives meat its flavour and smell; (more generally) meat juice or extract.
Early 19th century; earliest use found in Arthur Aikin (1773–1854), natural scientist and author. From French osmazôme from ancient Greek ὀσμή scent + ζωμός soup, sauce.
In this article we explore how to impress employers with a spot-on CV.