英语词源字典 - 在线词源网站

biscuit [biscuit 词源字典]: biscuit: [14] Biscuit means literally ‘twicecooked’ – from the method of cooking, in which the biscuits are returned to the oven after the initial period of baking in order to become dry or crisp. The original source of the word was probably a medieval Latin *biscoctus, from bis ‘twice’ and coctus ‘cooked’, the past participle of coquere (which is related to English cook). It reached English via Old French biscut.
=> cook[biscuit etymology, biscuit origin, 英语词源]
bloat: bloat: [13] Bloat has a confused and uncertain history. It seems first to have appeared on the scene in the 13th century as an adjective, blout, meaning ‘soft, flabby’, a probable borrowing from Old Norse blautr ‘soft from being cooked with liquid’. This occurs only once, and does not resurface until the early 17th century, in Hamlet as it happens, as blowt: ‘Let the blowt king tempt you again to bed’.

This appears to be the same word as turns up slightly later in the century as bloat, its meaning showing signs of changing from ‘flabby’ to ‘puffed up’. Then in the 1660s we encounter bloated ‘puffed up, swollen’, which paved the way for the verb bloat, first recorded in the 1670s. It is not clear whether bloater [19] comes from the same source. Its linguistic ancestor is the bloat herring [16], which may perhaps have been given its name on the grounds that herrings preserved by light smoking are plumper than those fully dried.
botulism: botulism: [19] The fact that Latin botulus was used metaphorically for ‘intestine’ is in this case just a red herring; its principal meaning was ‘sausage’, and it was the discovery of the foodpoisoning germ in cooked meats, such assausages, which led to the term botulism. Early work on unmasking the bacterium responsible (now known as Clostridium botulinum) was done in Germany, and at first the German form of the word, botulismus, was used in English, but by the late 1880s we find the naturalized botulism fairly well established.
chowder: chowder: [18] Chowder, a North American seafood soup, probably takes its name from the pot in which it was originally cooked – French chaudière ‘stew pot’. This came from late Latin caldāria ‘pot’, a descendant of Latin calidārium ‘hot bath’ (which lies behind English cauldron); this in turn was a derivative of the adjective calidus ‘warm’.
=> calorie, cauldron
custard: custard: [15] A custard was originally a pie, which took its name from its ‘crust’ (Anglo- Norman *crustade, the source of the word, was a derivative of Old French crouste, from which English got crust). The earliest English form was crustade, and intermediate spellings crustarde and custade occur. The reference in the name is to the pie’s pastry shell, not to its lid, for it had none: it was an open pie, of meat or fruit, filled up with stock or milk. This liquid was often thickened with eggs, and by around 1600 the term had moved across to name a dish in its own right made of eggs beaten into milk and cooked.
=> crust
fudge: fudge: [17] Fudge the verb, ‘evade’, probably comes from an earlier fadge, which meant ‘fake, deceive’, and hence ‘adjust, fit’, and this in turn probably goes back to a Middle English noun fage ‘deceit’ – but where fage came from is not clear. Fudge as the name of a type of toffee, which is first recorded in the late 19th century, may be a different use of the same word – perhaps originally ‘toffee “cooked up” or “bodged up” in an impromptu manner’.
gizzard: gizzard: [14] Latin gigeria denoted the ‘cooked entrails of poultry’, something of a delicacy in ancient Rome (the word may have been borrowed from Persian jigar). This produced a Vulgar Latin *gicerium, which passed into Old French as giser. English acquired it, but did not change it from giser to gizzard until the 16th century (the addition of a so-called ‘parasitic’ d or t to the end of a word also accounts for pilchard, varmint, and the now obsolete scholard for scholar, among others).
hot dog: hot dog: [19] This term for a cooked sausage or frankfurter in a bun has its origins in the mid- 19th-century use of dog as an American slang term for a sausage (perhaps an allusion to the sausage’s often dubious contents). By the 1890s hot dog was Yale University slang for a cooked sausage bought at a fast-food stall, and by 1900 it was in widespread use for the whole deal, bun and all. Since then it has never looked back. (The widely repeated story that the term was invented by the US cartoonist ‘Tad’ Dorgan in the early 1900s is quite untrue.)
kettle: kettle: [13] Latin catīnus denoted a ‘deep pan or dish in which food was cooked or served’. Its diminutive form catillus was borrowed into prehistoric Germanic as *katilaz, which passed into Old English in the form cetel. This produced Middle English chetel, which died out in the 15th century, having been ousted by the related Old Norse form ketill.

Originally the term denoted any metal vessel for boiling liquid, and it is only really in the past century that its meaning has narrowed down to an ‘enclosed pot with a spout’. The original sense lingers on in the term fish kettle, and is still very much alive in related Germanic forms such as German kessel and Swedish kittel.
pizza: pizza: [20] Italian pizza is quite a broad term, signifying ‘cake’, ‘tart’ or ‘pie’ and encompassing dishes as diverse as a closed fruit pie and a flat bread-dough base with a topping. It is the latter, of course, that brought the word into English. At first, both the word and the foodstuff were unfamiliar enough for the tautologous name ‘pizza pie’ to be deemed necessary, but the fast-food revolution from the 1960s onwards has thoroughly naturalized pizza (US fast-food outlets have their own abbreviation, za).

The origin of the Italian word is uncertain. It has been linked with Vulgar Latin *picea, a derivative of Latin pyx ‘pitch’ (in which case it would be paralleled by Welsh bara pyglyd, literally ‘pitchy bread’, possibly a reference to its colour, from which English gets pikelet [18], the name of a type of tea-cake), but it could also be related to modern Greek pitta (source of English pitta [20]), which may be a descendant of classical Greek peptos ‘cooked’.
precocious: precocious: [17] Precocious means etymologically ‘pre-cooked’. It was borrowed from Latin praecox, a derivative of the verb praecoquere ‘cook in advance’, which was a compound formed from the prefix prae- ‘before’ and coquere ‘cook’ (a relative of English cook and kitchen). But coquere was also used metaphorically for ‘ripen’, and so praecox also meant ‘early-ripening’ – whence English precocious ‘developing before its time’. The apricot is etymologically the ‘precocious’ fruit.
=> apricot, cook, kiln, kitchen
pudding: pudding: [13] The original puddings were sausages – whose present-day survivor is the black pudding. They were encased in the intestines or stomachs of animals, and it was this casing that provided the spring-board for the word’s subsequent development in meaning. It came to be applied to any food cooked in a bag (hence the cannon-ball shape of the traditional Christmas pudding).

Such dishes could be savoury (like today’s steak-and-kidney pudding) or sweet, but it was not until the 20th century that pudding came to be used specifically for the ‘sweet course of a meal’. The word comes via Old French boudin from Vulgar Latin *botellīnus, a diminutive form of Latin botellus ‘sausage’ (source of English botulism).
=> botulism
terrace: terrace: [16] Terrace is one of a small family of English words that go back ultimately to Latin terra ‘earth, land’. This was probably descended from Indo-European *tersā- ‘dry’ (source also of English thirst, torrid, etc), in which case it denoted etymologically ‘dry land’, as opposed to ‘sea’. The family also includes inter [14] (etymologically ‘put into the earth’), terra cotta [18] (from Italian, literally ‘cooked earth’), terra firma [17] (literally ‘firm land’), terrain [18], terrestrial [15], terrier [15] (etymologically a dog which is sent down burrows in the ‘earth’ after its quarry), terrine, territory [15], and tureen. Terrace itself came via Old French terrace from the Vulgar Latin derivative *terrāceus, which denoted a ‘platform made from a pile of earth or rubble’.
=> terrain, terrestrial, terrier, terrine, territory, thirst, torrid, tureen
au naturel (adj.): 1817, French, literally "in the natural state;" originally meaning "uncooked," but used euphemistically for "undressed." See natural (adj.).
biscuit (n.): respelled early 19c. from bisket (16c.), ultimately (besquite, early 14c.) from Old French bescuit (12c.), literally "twice cooked;" altered under influence of cognate Old Italian biscotto, both from Medieval Latin biscoctum, from Latin (panis) bis coctus "(bread) twice-baked;" see bis- + cook (v.). U.S. sense of "soft bun" is recorded from 1818.
bloat (v.): 1670s, "to cause to swell" (earlier, in reference to cured fish, "to cause to be soft," 1610s), from now obsolete bloat (adj.), attested from c. 1300 as "soft, flabby, flexible, pliable," but by 17c. meaning "puffed up, swollen." Perhaps from a Scandinavian source akin to Old Norse blautr "soaked, soft from being cooked in liquid" (compare Swedish blöt fisk "soaked fish"), possibly from Proto-Germanic *blaut-, from PIE *bhleu- "to swell, well up, overflow," an extension of root *bhel- (2) "to blow, inflate, swell" (see bole).

Influenced by or combined with Old English blawan "blow, puff." Figurative use by 1711. Intransitive meaning "to swell, to become swollen" is from 1735. Related: Bloated; bloating.
bread (n.): Old English bread "bit, crumb, morsel; bread," cognate with Old Norse brauð, Danish brød, Old Frisian brad, Middle Dutch brot, Dutch brood, German Brot. According to one theory [Watkins, etc.] from Proto-Germanic *brautham, which would be from the root of brew (v.) and refer to the leavening.

But OED argues at some length for the basic sense being not "cooked food" but "piece of food," and the Old English word deriving from a Proto-Germanic *braudsmon- "fragments, bits" (cognate with Old High German brosma "crumb," Old English breotan "to break in pieces") and being related to the root of break (v.). It cites Slovenian kruh "bread," literally "a piece."

Either way, by c. 1200 it had replaced the usual Old English word for "bread," which was hlaf (see loaf (n.)). Slang meaning "money" dates from 1940s, but compare breadwinner. Bread-and-butter in the figurative sense of "basic needs" is from 1732. Bread and circuses (1914) is from Latin, in reference to food and entertainment provided by governments to keep the populace happy. "Duas tantum res anxius optat, Panem et circenses" [Juvenal, Sat. x.80].
casserole (n.): 1706, "stew pan," from French casserole "sauce pan" (16c.), diminutive of Middle French casse "pan" (14c.), from Provençal cassa "melting pan," from Medieval Latin cattia "pan, vessel," possibly from Greek kyathion, diminutive of kyathos "cup for the wine bowl." Originally the pan, since c. 1930 also of the dishes cooked in it, via cookery phrases such as en casserole, à la casserole.
charcuterie (n.): 1858, from French charcuterie, literally "pork-butcher's shop," from charcuter (16c.), from obsolete char (Modern French chair) cuite "cooked flesh," from chair "meat" (Old French char, from Latin carnem; see carnage) + cuit, past participle of cuire "to cook." Compare French charcutier "pork butcher; meat roaster, seller of cooked (not raw) meat."
chowder (n.): 1751, American English, apparently named for the pot it was cooked in: French chaudière "a pot" (12c.), from Late Latin caldaria (see caldron). The word and the practice introduced in Newfoundland by Breton fishermen, and spreading thence to New England.
CHOWDER. A favorite dish in New England, made of fish, pork, onions, and biscuit stewed together. Cider and champagne are sometimes added. Pic-nic parties to the sea-shore generally have a dish of chowder, prepared by themselves in some grove near the beach, from fish caught at the same time. [John Russell Bartlett, "Dictionary of Americanisms," 1859]
The derogatory chowderhead (1819) is a corruption of cholter-head (16c.), from jolthead, which is of unknown origin.
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]
cook (v.): late 14c., from cook (n.); the figurative sense of "to manipulate, falsify, doctor" is from 1630s. Related: Cooked, cooking. To cook with gas is 1930s jive talk.
crisp (adj.): Old English crisp "curly," from Latin crispus "curled, wrinkled, having curly hair," from PIE root *(s)ker- (3) "to turn, bend" (see ring (n.)). It began to mean "brittle" 1520s, for obscure reasons, perhaps based on what happens to flat things when they are cooked. Figurative sense of "neat, brisk" is from 1814; perhaps a separate word. As a noun, from late 14c. Potato crisps (the British version of U.S. potato chips) is from 1929.
crude (adj.): late 14c., "in a raw state," from Latin crudus "rough; not cooked, raw, bloody," from PIE *krue-do-, from PIE *kreue- (1) "raw flesh" (see raw). Meaning "lacking grace" is first attested 1640s. Related: Crudely; crudeness. Crude oil is from 1865.
cuisine (n.): 1786, from French cuisine "style of cooking," originally "kitchen, cooking, cooked food" (12c.), from Late Latin cocina, earlier coquina "kitchen," from Latin coquere "to cook" (see cook (n.)).
drumstick (n.): 1580s, from drum (n.) + stick (n.); applied to the lower joint of cooked fowl 1764.
gizzard (n.): "stomach of a bird," late 14c., from Old French gisier "entrails, giblets (of a bird)" (13c., Modern French gésier), probably from Vulgar Latin *gicerium, dissimilated from Latin gigeria (neuter plural) "cooked entrails of a fowl," a delicacy in ancient Rome, from PIE *yekwr- "liver" (see hepatitis). Parasitic -d added 1500s (perhaps on analogy of -ard words). Later extended to other animals, and, jocularly, to human beings (1660s).
hard-boiled (adj.): also hardboiled, 1723 in reference to eggs, "cooked so long as to be solid," from hard (adj.) + boiled. In transferred sense "severe, tough," from 1886.
long pig (n.): "human being eaten as food," 1848, in a Pacific Islander context:
Bau literally stank for many days, human flesh having been cooked in every house, and the entrails thrown outside as food for pigs, or left to putrefy in the sun. The Somosomo people were fed with human flesh during their stay at Bau, they being on a visit at that time; and some of the Chiefs of other towns, when bringing their food, carried a cooked human being on one shoulder, and a pig on the other; but they always preferred the "long pig," as they call a man when baked. ["FEEJEE.--Extract of a Letter from the Rev. John Watsford, dated Ono, October 6th, 1846." in "Wesleyan Missionary Notices," Sept. 1847]
medium (adj.): 1660s, "average," from medium (n.). The Latin adjective was medius. Meaning "intermediate" is from 1796. As a size designation from 1711. as a designation of cooked meat, it is attested from 1931, short for medium-rare (1881).
omo-: before vowels om-, word-forming element meaning "raw, unripe," from Greek omo-, comb. form of omos "raw," from PIE root *om- "raw, sharp-tasting" (cognates: Sanskrit amah "raw, uncooked, unripe," Old Irish om, Welsh of).
paella (n.): 1892, from Catalan paella, from Old French paele "cooking or frying pan" (Modern French poêle), from Latin patella "pan, dish" (see pail). So called for the pan in which it is cooked.
peptic (adj.): 1650s, from Latin pepticus, from Greek peptikos "able to digest," from peptos "cooked, digested," verbal adjective of peptein "to cook" (see cook (n.)).
peptone (n.): 1860, from German Pepton, from Greek pepton, neuter of peptos "cooked, digested" (see peptic).
pita (n.): "thick, flat bread," 1951, from Modern Hebrew pita or Modern Greek petta "bread," perhaps from Greek peptos "cooked," or somehow connected to pizza (q.v.).
polonaise (n.): 1773, "woman's overdress" (from fancied resemblance to Polish costume); 1797, "stately dance," from French (danse) polonaise "a Polish (dance)," fem. of polonais (adj.) "Polish," from Pologne "Poland," from Medieval Latin Polonia "Poland" (see Poland). In the culinary sense, applied to dishes supposed to be cooked in Polish style, attested from 1889.
pottage (n.): "soup, broth," c. 1200, potage, literally "that which is put in a pot," from Old French potage "vegetable soup, food cooked in a pot," from pot "pot" (see pot (n.1)). The spelling with double -t- is from early 15c.
pumpkin (n.): 1640s, alteration of pompone, pumpion "melon, pumpkin" (1540s), from Middle French pompon, from Latin peponem (nominative pepo) "melon," from Greek pepon "melon," probably originally "cooked (by the sun)," hence "ripe;" from peptein "to cook" (see cook (n.)). Pumpkin-pie is recorded from 1650s. Pumpkin-head, American English colloquial for "person with hair cut short all around" is recorded from 1781. Vulgar American English alternative spelling punkin attested by 1806.
America's a dandy place:
The people are all brothers:
And when one's got a punkin pye,
He shares it with the others.

[from "A Song for the Fourth of July, 1806," in "The Port Folio," Philadelphia, Aug. 30, 1806]
rare (adj.2): "undercooked," 1650s, variant of Middle English rere, from Old English hrere "lightly cooked," probably related to hreran "to stir, move, shake, agitate," from Proto-Germanic *hrorjan (cognates: Old Frisian hrera "to stir, move," Old Saxon hrorian, Dutch roeren, German rühren, Old Norse hroera), from PIE base *kere- "to mix, confuse; cook" (cognates: Greek kera- "to mix," krasis "mixture"). Originally of eggs, not recorded in reference to meat until 1784, and according to OED, in this sense "formerly often regarded as an Americanism, although it was current in many English dialects ...."
raw (adj.): Old English hreaw "uncooked, raw," from Proto-Germanic *khrawaz (cognates: Old Norse hrar, Danish raa, Old Saxon hra, Middle Dutch rau, Dutch rauw, Old High German hrawer, German roh), from PIE root *kreue- (1) "raw flesh" (cognates: Sanskrit kravih "raw flesh," krura- "bloody, raw, hard;" Greek kreas "flesh;" Latin crudus "not cooked," cruor "thick blood;" Old Irish cru, Lithuanian kraujas, Old Church Slavonic kruvi "blood;" Old English hrot "thick fluid, serum").

Meaning "tender, sore" is from late 14c.; of persons, "inexperienced" from 1560s; of weather, "damp and chilly" first recorded 1540s. Related: Rawly; rawness. Raw material is from 1796, with sense of "in a rudimental condition, unfinished." Phrase in the raw "naked" (1921) is from the raw "exposed flesh," attested from 1823. Raw deal "harsh treatment" attested by 1893.
ricotta (n.): kind of Italian cottage cheese, 1877, earlier ricoct (1580s), from Italian ricotta, literally "recooked," from fem. past participle of Latin recoquere, from re- "again" (see re-) + coquere "to cook" (see cook (n.)).
risotto (n.): rice cooked in broth with meat and cheese, 1848, from Italian risotto, from riso "rice" (see rice). At first in Italian contexts; it begins to appear in English cookery books c. 1880.
rotisserie (n.): 1868, "restaurant where meat is roasted on a spit," from French rôtisserie "shop selling cooked food, restaurant," from present participle stem of rôtir "to roast," from Old French rostir (see roast (v.)). As an in-home cooking apparatus, attested from 1953. Manufacturers (or their copy writers) back-formed a verb, rotiss (1958). Rotisserie league (1980), a form of fantasy baseball, is based on La Rotisserie, the Manhattan restaurant where it was conceived.
salmagundi (n.): 1670s, from French salmigondis (16c.), originally "seasoned salt meats" (compare French salmis "salted meats"), from Middle French salmigondin (16c.), of uncertain origin; Watkins derives it from Latin sal "salt" + condire "to season, flavor." Probably related to or influenced by Old French salemine "hodgepodge of meats or fish cooked in wine," which was borrowed in Middle English as salomene (early 14c.). Figurative sense of "mixture of various ingredients" is from 1761; it was the title of Washington Irving's satirical publication (1807-08). In dialect, salmon-gundy, solomon-gundy..
semi-: before vowels sem-, word-forming element meaning "half, part, partly; partial, imperfect; twice," from Latin semi- "half," from PIE *semi- "half" (cognates: Sanskrit sami "half," Greek hemi- "half," Old English sam-, Gothic sami- "half").

Old English cognate sam- was used in such compounds as samhal "poor health," literally "half-whole;" samsoden "half-cooked," figuratively "stupid" (compare half-baked); samcucu "half-dead," literally "half-alive;" and the last survivor of the group, sandblind "dim-sighted" (q.v.). Common in Latin (as in semi-gravis "half-drunk," semi-hora "half hour," semi-mortuus "half-dead," semi-nudus "half-naked," semi-vir "half-man, hermaphrodite"). The Latin-derived form in English has been active in forming native words since 15c.
shoe-string (n.): 1610s, from shoe (n.) + string (n.). As figurative for "a small amount" it is recorded from 1882; as a type of necktie, from 1903; as a style of cooked potatoes from 1906.
squash (n.1): gourd fruit, 1640s, shortened borrowing from Narraganset (Algonquian) askutasquash, literally "the things that may be eaten raw," from askut "green, raw, uncooked" + asquash "eaten," in which the -ash is a plural affix (compare succotash).
stroganoff (n.): a beef dish cooked in sauce containing sour cream, 1932, from French, from name of the prominent Russian family, usually said to be for specifically in honor of diplomat Count Paul Stroganov (1774-1817).
terra-cotta (n.): 1722, from Italian terra cotta, literally "cooked earth," from terra "earth" (see terrain) + cotta "baked," from Latin cocta, fem. past participle of coquere (see cook (n.)). As a color name for brownish-red, attested from 1882.
underdone (adj.): 1680s, in reference to cooked meat, from under + done. Old English underdon (v.), Middle English underdo meant "to put under, to subject, subjugate."