英语词源字典 - 在线词源网站

bain-marie [bain-marie 词源字典]: bain-marie: [19] In its origins, the bain-marie was far from today’s innocuous domestic utensil for heating food over boiling water. It takes its name from Mary, or Miriam, the sister of Moses, who according to medieval legend was an adept alchemist – so much so that she had a piece of alchemical equipment named after her, ‘Mary’s furnace’ (medieval Greek kaminos Marias). This was mistranslated into medieval Latin as balneum Mariae ‘Mary’s bath’, from which it passed into French as bain-marie.

English originally borrowed the word in the 15th century, in semi-anglicized form, as balneo of Mary. At this time it still retained its original alchemical meaning, but by the early 19th century, when English adopted the French term, it had developed its present-day use.
[bain-marie etymology, bain-marie origin, 英语词源]
brew: brew: [OE] The ancestral meaning of brew has basically to do with ‘heat’. It comes from an Indo-European base *bhreu- or *bhru, which is also the source of Latin fervēre ‘boil’, from which we get fervent, ferment, and the second syllable of comfrey. Broth and possibly bread can be traced back to the same Indo-European base, and some etymologists have linked it with burn. To ‘brew’ was thus originally something like ‘make a drink by boiling’, ‘fermentation’ being a secondary but connected connotation.
=> broth, comfrey, ferment, fervent
bullion: bullion: [14] The immediate source of bullion was Anglo-Norman bullion, which meant ‘place where coins are made, mint’, so presumably the underlying connotation is of melting, or ‘boiling’, metal down and then turning it into coins. On this reasoning it would come ultimately from Vulgar Latin *bulliōnem, a nominal derivative of Latin bullīre ‘boil’, from bulla ‘bubble’ (source of English boil). The present-day meaning ‘gold and silver in bulk’ had developed by the mid-15th century.
=> boil
burn: burn: [OE] English has two separate words burn. The commoner, relating to ‘fire’, is actually a conflation of two Old English verbs: birnan, which was intransitive, and bærnan, which was transitive. Both come ultimately from the Germanic base *bren-, *bran-, which also produced brand and possibly broil, and was the source of German brennen and Swedish brinna ‘burn’ (another variant of the base, *brun-, lies behind the brim- of brimstone).

It has been conjectured that Latin fervēre ‘boil’ (source of English fervent and ferment) may be connected. Burn ‘stream’ comes from Old English burn(e), burna, which was a descendant of a Germanic base *brun-, source also of German brunne ‘stream’. This too has been linked with Latin fervēre (from the notion of fast-running water ‘boiling’ over rocks).
=> brand, brimstone, broil, ferment, fervent
Celsius: Celsius: [19] The notion of a temperature scale based on 100 was developed by the Swedish astronomer Anders Celsius (1701–44) (he originally had water boiling at zero and freezing at 100º, but this was later reversed). His name began to be used to designate the scale in English around the middle of the 19th century. In popular parlance it has usually taken a back seat to centigrade (a French invention, first recorded in English in 1812), but it remains the preferred term in scientific usage.
eczema: eczema: [18] A person suffering from eczema has a skin that is, in a rather gruesome metaphor, ‘boiling over’. The word comes from Greek ékzema ‘eruption’, a compound formed from the prefix ek- ‘out’ and the verb zein ‘boil, ferment’. This in turn goes back to the Indo-European base *jes-, source also of Sanskrit yas- ‘boil, foam’, Welsh ias ‘boiling’, and English yeast.
=> yeast
espresso: espresso: [20] Etymologically, espresso is coffee that has been ‘pressed out’. The word comes from Italian caffè espresso, literally ‘pressed-out coffee’, which refers to the way in which the coffee is made by forcing pressurized steam or boiling water through the finely ground beans. Espresso is the past participle of esprimere ‘press out’, from Latin exprimere – which is also the source of English express.
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.
steam: steam: [OE] Steam comes from a prehistoric Germanic *staumaz, a word of uncertain origin which also produced Dutch stoom. It originally denoted any ‘vapour given off by something hot’; the specific modern sense ‘vapour from boiling water’ emerged in the 15th century.
boil (v.): early 13c., from Old French bolir "boil, bubble up, ferment, gush" (12c., Modern French bouillir), from Latin bullire "to bubble, seethe," from PIE base *beu- "to swell" (see bull (n.2)). The native word is seethe. Figurative sense of "to agitate the feelings" is from 1640s.
I am impatient, and my blood boyls high. [Thomas Otway, "Alcibiades," 1675]
Related: Boiled; boiling. Boiling point is recorded from 1773.
boiler (n.): 1540s, agent noun from boil (v.). Meaning "vessel for boiling" is from 1725; steam engine sense is from 1757.
brew (v.): Old English breowan "to brew" (class II strong verb, past tense breaw, past participle browen), from Proto-Germanic *breuwan "to brew" (cognates: Old Norse brugga, Old Frisian briuwa, Middle Dutch brouwen, Old High German briuwan, German brauen "to brew"), from PIE root *bhreuə- "to bubble, boil, effervesce" (cognates: Sanskrit bhurnih "violent, passionate," Greek phrear "well, spring, cistern," Latin fervere "to boil, foam," Thracian Greek brytos "fermented liquor made from barley," Russian bruja "current," Old Irish bruth "heat;" Old English beorma "yeast;" Old High German brato "roast meat"), the original sense thus being "make a drink by boiling." Related: Brewed; brewing.
decoction (n.): late 14c., from French décoction (13c.) or directly from Latin decoctionem (nominative decoctio) "a boiling down," noun of action from past participle stem of decoquere "to boil down," from de- "down" (see de-) + coquere "to cook" (see cook (n.)).
ebullience (n.): 1749, from Latin ebullientem (nominative ebulliens) "a boiling, a bursting forth, overflow," present participle of ebullire "to boil over" (see ebullient). Related: Ebulliency (1670s), ebullition (c. 1400).
ebullient (adj.): 1590s, "boiling," from Latin ebullientem (nominative ebulliens), present participle of ebullire "to boil over," literally or figuratively, from ex- "out" (see ex-) + bullire "to bubble" (see boil (v.)). Figurative sense of "enthusiastic" is first recorded 1660s.
effervescence (n.): 1650s, "the action of boiling up," from French effervescence (1640s), from Latin effervescentem, present participle of effervescere "to boil up, boil over," from ex- "out" (see ex-) + fervescere "begin to boil," from fervere "be hot, boil" (see brew). Figurative sense of "liveliness" is from 1748. Related: Effervescency.
estuary (n.): 1530s, from Latin aestuarium "a tidal marsh, mudbeds covered by water at high tides; channel inland from the sea," from aestus "boiling (of the sea), tide, heat," from PIE *aidh- "to burn" (see edifice).
fervent (adj.): mid-14c., from Old French fervent "fervent, ardent" (12c.), from Latin ferventem (nominative fervens) "boiling, hot, glowing," figuratively "violent, impetuous, furious," present participle of fervere "to boil, glow," from PIE root *bhreuə- "to boil, bubble" (see brew (v.)). The figurative sense of "impassioned" is first attested c. 1400. Related: Fervency; fervently.
fervor (n.): mid-14c., "warmth or glow of feeling," from Old French fervor "heat; enthusiasm, ardor, passion" (12c., Modern French ferveur), from Latin fervor "a boiling, violent heat; passion, ardor, fury," from fervere "to boil; be hot" (see brew (v.)).
juice (n.): c. 1300, "liquid extract obtained by boiling herbs," from Old French jus "juice, sap, liquid" (13c.), from Latin ius "broth, sauce, juice," from PIE root *yeue- "to blend, mix food" (cognates: Sanskrit yus- "broth," Greek zyme "a leaven," Old Church Slavonic jucha "broth, soup," Lithuanian juse "fish soup"). Meaning "liquor" is from 1828; that of "electricity" is first recorded 1896.
loblolly (n.): "thick gruel," 1590s, probably from lob, imitative of bubbling and boiling + lolly, obsolete Devonshire dialect word for "broth, soup, food boiled in a pot."
parboil (v.): late 14c., "to boil partially;" mid-15c., "to boil thoroughly," from Old French parboillir "to boil thoroughly," from Medieval Latin perbullire "to boil thoroughly," from Latin per "through, thoroughly" + bullire "to boil" (see boil (v.)). Main modern meaning "boil partially" is by mistaken association of the prefix with part. Related: Parboiled; parboiling.
seether (n.): late 14c., "one employed in boiling," agent noun from seethe.
semi-detached (adj.): in reference to houses, 1845, from semi- + past participle of detach (v.).
The "Detached House" bears its peculiar characteristic on its front; it stands alone, and nothing more can be said about it; but with the "semi-detached house" there is a subtle mystery, much to be marvelled at. Semi-detached! Have the party-walls between two houses shrunk, or is there a bridge connecting the two, as in Mr. Beckford's house in Landsdown Crescent, Bath? A semi-detached house may be a house with a field on one side and a bone-boiling factory on the other. Semi-detached may mean half-tumbling to pieces. I must inquire into it. ["Houses to Let," in "Household Words," March 20, 1852]
steam (n.): Old English steam "vapor, fume, water in a gaseous state," from Proto-Germanic *staumaz (cognates: Dutch stoom "steam"), of unknown origin. Meaning "vapor of boiling water used to drive an engine" is from 1690s, hence steam age (1828) and many figurative uses, such as let off steam (1831, literal), blow off steam (1857, figurative), full-steam (1878), get up steam (1887, figurative). Steam heat is from 1820s in thermodynamics; as a method of temperature control from 1904.
We have given her six months to consider the matter, and in this steam age of the world, no woman ought to require a longer time to make up her mind. [Sarah Josepha Hale, "Sketches of American Character," 1828]
stock (n.2): "supply for future use" (early 15c.), "sum of money" (mid-15c.), Middle English developments of stock (n.1), but the ultimate sense connection is uncertain. Perhaps the notion is of the "trunk" from which gains are an outgrowth, or from stock (n.1) in obsolete sense of "money-box" (c. 1400). Meaning "subscribed capital of a corporation" is from 1610s.

In stock "in the possession of a trader" is from 1610s. Meaning "broth made by boiling meat or vegetables" is from 1764. Theatrical use, in reference to a company regularly acting together at a given theater, is attested from 1761. Figurative phrase take stock in "regard as important" is from 1870. As the collective term for the movable property of a farm, it is recorded from 1510s; hence livestock.
torrent (n.): "rapid stream," c. 1600, from Middle French torrent (16c.) and directly from Latin torrentem (nominative torrens) "rushing, roaring" (of streams), also "a rushing stream," originally as an adjective "roaring, boiling, burning, parching, hot, inflamed," present participle of torrere "to parch" (see terrain). Extension to any onrush (of words, feelings, etc.) first recorded 1640s.