paradigm@measures.ca

There are recipes that call for a "suspicion of cayenne" in Elizabeth David's French country cooking — a trace of the French "soupçon". In a piece by Mimi Sheraton in The New Yorker, "One Fish, Two Fish: in pursuit of an Adriatic specialty", one finds the whiff of a "whisper of garlic". And to the list let's add "hint", "pinch" and "dash".