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kitchen [kitchen 词源字典]: kitchen: [OE] The Latin word for ‘kitchen’ was coquīna, a derivative of the verb coquere ‘cook’ (ultimate source of English cook, culinary, kiln, precocious, etc). It had a colloquial variant, *cocīna, which spread far and wide throughout the Roman empire. In French it became cuisine (borrowed by English in the 18th century), while prehistoric West Germanic took it over as *kocina. This has subsequently become German küche, Dutch keuken, and English kitchen – etymologically, a room where one ‘cooks’.
=> apricot, cook, culinary, kiln, precocious[kitchen etymology, kitchen origin, 英语词源]
artist (n.): 1580s, "one who cultivates one of the fine arts," from Middle French artiste (14c.), from Italian artista, from Medieval Latin artista, from Latin ars (see art (n.)).

Originally used especially of the arts presided over by the Muses (history, poetry, comedy, tragedy, music, dancing, astronomy), but also used 17c. for "one skilled in any art or craft" (including professors, surgeons, craftsmen, cooks). Now especially of "one who practices the arts of design or visual arts" (a sense first attested 1747).
cook (n.): Old English coc, from Vulgar Latin cocus "cook," from Latin coquus, from coquere "to cook, prepare food, ripen, digest, turn over in the mind" from PIE root *pekw- "to cook" (cognates: Oscan popina "kitchen," Sanskrit pakvah "cooked," Greek peptein, Lithuanian kepti "to bake, roast," Old Church Slavonic pecenu "roasted," Welsh poeth "cooked, baked, hot"). Germanic languages had no one native term for all types of cooking, and borrowed the Latin word (Old Saxon kok, Old High German choh, German Koch, Swedish kock).
There is the proverb, the more cooks the worse potage. [Gascoigne, 1575]
French fries (n.): 1903, American English, earlier French fried potatoes (by 1883), from French (adj.) + fry (v.). The name is from the method of making them by immersion in fat, which was then considered a peculiarity of French cooking.
There are 2 ways of frying known to cooks as (1) wet frying, sometimes called French frying or frying in a kettle of hot fat; and (2) dry frying or cooking in a frying pan. The best results are undoubtedly obtained by the first method, although it is little used in this country. ["The Household Cook Book," Chicago, 1902]
French frieds (1944) never caught on. Simple short form fries attested by 1973. In the Upper Midwest of the U.S., sometimes called, with greater accuracy, American fries (1950), and briefly during a period of mutual ill feeling, an attempt was made at freedom fries (2003; compare liberty-cabbage for sauerkraut during World War I). Related: French-fry.
kitchen (n.): c. 1200, from Old English cycene, from Proto-Germanic *kokina (cognates: Middle Dutch cökene, Old High German chuhhina, German Küche, Danish kjøkken), probably borrowed from Vulgar Latin *cocina (source also of French cuisine, Spanish cocina), variant of Latin coquina "kitchen," from fem. of coquinus "of cooks," from coquus "cook," from coquere "to cook" (see cook (n.)).

The Old English word might be directly from Vulgar Latin. Kitchen cabinet "informal but powerful set of advisors" is American English slang, 1832, originally in reference to administration of President Andrew Jackson. Kitchen midden (1863) in archaeology translates Danish kjøkken mødding. Surname Kitchener ("one in charge of a monastic kitchen") is from early 14c. Old English also had cycenðenung "service in the kitchen."