英语词源字典 - 在线词源网站

pizza [pizza 词源字典]: 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’.
[pizza etymology, pizza origin, 英语词源]
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
recipe: recipe: [14] Recipe originated as the imperative form of Latin recipere ‘receive, take’ (source of English receive). It was commonly used in Latin, and occasionally English, lists of ingredients for medicines and dishes (as in ‘Take three eggs …’), and by the end of the 16th century it was being applied to the medical formulae themselves. Its modern gastronomic sense did not emerge until the mid-18th century.
=> receive
salad: salad: [15] Etymologically, a salad is a ‘salted’ dish. The word comes via Old French salade from Vulgar Latin *salāta, a noun use of the feminine past participle of Latin *salāre ‘put salt on to, treat with salt’. This is turn was a derivative of sāl ‘salt’, a relative of English salt. The Romans were fond of dishes of assorted raw vegetables with a dressing, and this often consisted of brine – hence the name, which is short for herba salāta ‘salted vegetables’.
=> salt
scullery: scullery: [15] A scullery is etymologically a place where ‘dishes’ are handled. For it goes back ultimately to Latin scutra ‘wooden dish’. Its diminutive form scutella was used for a sort of square tray or stand for plates, glasses, vases, etc. Association with scūtum ‘shield’ led to this being changed in Vulgar Latin to *scūtella, which passed into Old French as escuele ‘dish’. Its derivative escuelerie ‘place where dishes, plates, and other kitchen utensils are kept, cleaned, etc’ passed into English via Anglo- Norman squillerie as scullery. Also descended from scutella are English scuttle and skillet.
bus (v.): 1838, "to travel by omnibus," from bus (n.). Transitive meaning "transport students to integrate schools" is from 1961, American English. Meaning "clear tables in a restaurant" is first attested 1913, probably from the four-wheeled cart used to carry dishes. Related: Bused; busing.
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.
chili (n.): also chilli, 1660s, from Nahuatl (Aztecan) chilli, native name for the peppers. Not named for the South American country. As short for chile con carne and similar dishes, attested by 1846.
china (n.): "porcelain imported from China," 1570s, short for Chinaware, China dishes, etc.; from the country name (see China).
dishpan (n.): "pan in which dishes are washed," 1872, from dish (n.) + pan (n.). Dishpan hands attested from 1944.
dishwater (n.): also dish-water, "water where dishes have been washed," late 15c., from dish (n.) + water (n.1). Used figuratively of weak broth, coffee, etc., from 1719.
dumbwaiter (n.): 1749, an article of furniture, from dumb (adj.) + waiter (apparently because it serves as a waiter but is silent). As a movable platform for passing dishes, etc., up and down from one room (especially a basement kitchen) to another, from 1847.
flatware (n.): 1851, from flat (adj.), which was used from late 14c. of plates, dishes, saucers in a sense "shallow; smooth-surfaced" + ware (n.). Originally as distinguished from hollow ware; U.S. sense of "domestic cutlery" recorded by 1895.
hutch (n.): c. 1200, "storage chest" (also applied to the biblical "ark of God"), from Old French huche, from Medieval Latin hutica "chest," of uncertain origin. Sense of "cupboard for food or dishes" first recorded 1670s; that of "box-like pen for an animal" is from c. 1600.
mirepoix (n.): in cookery, 1815, from French, evidently named for Charles Pierre Gaston François, duc de Mirepoix (1699-1757), French diplomat. The concoction supposedly created by his head chef and named in his honor during the reign of Louis XV, one of the grand epochs of French cookery, when it was the style of the aristocracy to have dishes named in their honor.
MIREPOIX.--It is probable that one of these days the common sense of mankind will rise in rebellion against this word and abolish it. What is the Duke of Mirepoix to us because his wife was amiable to Louis XV.?
If she be not fair to me,
What care I how fair she be?
The Duke of Mirepoix made himself convenient to the king, and his name is now convenient to the people--the convenient name for the faggot of vegetables that flavours a stew or a sauce. ["Kettner's Book of the Table," London, 1877]
patina (n.): "greenish film on old bronze," 1748, from French patine (18c.), from Italian patina, perhaps from Latin patina "dish, pan" (see pan (n.)), on the notion of encrustation on ancient bronze dishes. Sense of "refinement, cultural sophistication" first recorded 1933.
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.
Pyrex (n.): 1915, proprietary name (Corning Glass Works, Corning, N.Y.), arbitrary coinage, in which eager etymologists see implications of Greek pyr "fire" and perhaps Latin rex "king;" but the prosaic inventors say it was based on pie (n.1), because pie dishes were among the first products made from it. The -r- is purely euphonious.
scullery (n.): mid-15c. (early 14c. as a surname), "household department concerned with the care of kitchen utensils," from Old French escuelerie "office of the servant in charge of plates, etc.," from escuelier "keeper of the dishes," from escuele "dish" (12c., Modern French écuelle), from Latin scutella "serving platter, silver" (see scuttle (n.)).
service (n.1): c. 1100, "celebration of public worship," from Old French servise "act of homage; servitude; service at table; Mass, church ceremony," from Latin servitium "slavery, condition of a slave, servitude," also "slaves collectively," from servus "slave" (see serve (v.)).

Meaning "act of serving, occupation of an attendant servant" is attested from c. 1200, as is that of "assistance, help; a helpful act." From c. 1300 as "provision of food; sequence of dishes served in a meal;" from late 14c. as "service at table, attendance during a meal." Meaning "the furniture of the table" (tea service, etc.) is from mid-15c.

Meanings "state of being bound to undertake tasks for someone or at someone's direction; labor performed or undertaken for another" are mid-13c. Sense of "service or employment in a court or administration" is from c. 1300, as is that of "military service (especially by a knight); employment as a soldier;" hence "the military as an occupation" (1706).

Also in Middle English "sexual intercourse, conjugal relations" (mid-15c.; service of Venus, or flesh's service). Service industry (as distinct from production) attested from 1938. A service station originally was a gas stop that also repaired cars.
speciality (n.): early 15c., "a special quality or thing;" mid-15c. as "quality of being special," from Old French specialte, especialte "nature, special quality, particularity; special point, distinction," and directly from Latin specialitatem (nominative specialitas) "peculiarity, particularity" from specialis "individual, particular" (see special (adj.)). French form spécialité (especially in reference to restaurant dishes) is recorded in English from 1839.
Tso: in Chinese restaurant dishes, a reference to General Tso Tsungtang (1812-1885), military leader during the late Qing dynasty who crushed the Taiping rebels in four provinces. The chicken dish that bears his name (for no apparent reason) in Chinese restaurants apparently is modified from a traditional Hunan chung ton gai and may have been named for the general c. 1972 by a chef in New York City during the time Hunan cuisine first became popular among Americans.
wash (v.): Old English wascan "to wash, cleanse, bathe," transitive sense in late Old English, from Proto-Germanic *watskan "to wash" (cognates: Old Norse vaska, Middle Dutch wasscen, Dutch wassen, German waschen), from stem *wed- "water, wet" (see water (n.1)). Related: Washed; washing.

Used mainly of clothes in Old English (the principal verb for washing the body, dishes, etc. being þwean). Old French gaschier "to stain, soil; soak, wash" (Modern French gâcher) is from Frankish *waskan, from the same Germanic source. Italian guazzare also is a Germanic loan-word. To wash (one's) hands of something id 1550s, from Pilate in Matt. xxvii.24. To wash up "clean utensils after a meal" is from 1751. Washed up "no longer effective" is 1923, theater slang, from notion of washing up at the end of a job.
Barmecide: "Illusory or imaginary and therefore disappointing", Early 18th century (as a noun): from Arabic Barmakī, the name of a prince in the Arabian Nights' Entertainments, who gave a beggar a feast consisting of ornate but empty dishes.
bonne femme: "(Of fish dishes, stews, and soups) cooked in a simple way", French, from the phrase à la bonne femme 'in the manner of a good housewife'.