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]
brawn: brawn: [14] English acquired brawn from Anglo- Norman braun or Old French braon, which meant ‘flesh, muscle’, but the word’s ultimate origins are not so much a matter of physiological substance as of suitability for cooking and eating. For the source of the French word was Germanic *brādon ‘roast’, which can probably be traced back to Indo-European *bhrē- ‘burn, heat’ (ancestor also of English braise, breath, breed, and brood). Brawn was thus originally a ‘piece of meat suitable for roasting’.
=> braise, breath, breed, brood
breath: breath: [OE] Breath comes ultimately from the Indo-European base *bhrē- ‘burn, heat’ (source also of braise, breed, brood, and probably brawn), and in its original Indo-European form *bhrētos appears to have meant something like the ‘steam, vapour, etc given off by something burning or cooking’. When it reached Old English, via Germanic *brǣthaz, it still meant ‘smell’ or ‘exhalation’, and it was not in fact until as late as the 14th century that this notion of ‘exhalation’ came to be applied to human or animal respiration (the main Old English word for ‘breath’ had been ǣthm, which German still has in the form atem).

The verb breathe is 13thcentury.
=> braise, brawn, breed, brood
cauldron: cauldron: [13] Etymologically, cauldrons are for heating not food but people. The word comes ultimately from Latin calidārium ‘hot bath’, which was a derivative of the adjective calidus ‘warm’ (related to English calorie, and, by a much more circuitous route, lee ‘sheltered area’ and probably lukewarm). Among the descendants of calidārium were late Latin caldāria ‘pot’, which produced French chaudière (possible source of English chowder) and Vulgar Latin *caldario, which passed into Anglo-Norman, with a suffix indicating great size, as caudron ‘large cooking pot’.

In English, the l was reintroduced from Latin in the 15th century.
=> calorie, chowder, nonchalant
fry: fry: Fry ‘cook in fat’ [13] and fry ‘young fish’ [14] are quite distinct words. The former comes via Old French frire from Latin frīgere, a cooking term which covered what we would now distinguish as ‘roasting’ and ‘frying’. It goes back ultimately to Indo-European *bhreu-, which also produced Latin fervēre ‘boil’ (source of English fervent).

Its past participle frictus formed the basis of Vulgar Latin *frīctūra, from which, via Old French, English gets fritter [14]; and the past participial stem of the French verb, fris-, may lie behind English frizz [17]. Fry ‘small fish’ may come from Anglo-Norman frie, a derivative of Old French freier ‘rub, spawn’, which in turn goes back to Latin frīgere ‘rub’.
=> fervent, fritter, frizz
kiln: kiln: [OE] Etymologically a kiln is for ‘cooking’, not for burning or drying. Its distant ancestor was Latin coquīna ‘kitchen’, a derivative of the verb coquere ‘cook’. This produced an unexplained variant culīna (source of English culinary [17]), which was used not only for ‘kitchen’, but also for ‘cooking-stove’. Old English adopted it as cylene, which has become modern English kiln.
=> cook, culinary, kitchen
roast: roast: [13] Roast can be traced back ultimately to a prehistoric West Germanic term for a ‘metal grid for cooking things on’. From this was derived the verb *raustjan, which evolved into German rösten and Dutch roosten. There is no trace of it in Old English, however: English got it via Old French rostir, which had been borrowed from Germanic. A derivative of Dutch roosten was rooster ‘gridiron’. The resemblance between a gridiron pattern and lines ruled on paper led to the metaphorical use of rooster for ‘list, table’ – whence English roster [18].
=> roster
slush: slush: [17] Like the very similar (and perhaps ultimately identical) slosh [19] and sludge [17], slush probably originated in imitation of the sound of squelching or splashing. The similarity of early modern Danish slus ‘sleet, mud’ and Norwegian slusk ‘slushy’ suggests the possibility of a Scandinavian borrowing rather than a native formation. Slush fund [19] comes from the use of slush for ‘grease that is a byproduct of cooking in a ship’s galley’, the allusion being to the ‘greasing’ of people’s palms with money.
spice: spice: [13] Spice is ultimately the same word as species. It comes via Old French espice from Latin speciēs ‘appearance, kind’. In late Latin its plural came to be used for ‘goods, wares’, probably from the notion of a particular ‘sort’ of merchandise, and by the time the word reached English its usage had narrowed still further to ‘aromatic plant substances of oriental or tropical origin, used in cooking’.
=> special
stew: stew: [14] The cooking sense of stew is a secondary development, first recorded in English in the 15th century. It originally denoted ‘take a steam bath’. It came via Old French estuver from Vulgar Latin *extūfāre. This was a compound verb formed from a probable noun *tūfus ‘hot vapour, steam’, a descendant of Greek túphos ‘smoke, steam, stupor’ (source also of English typhus [18] and typhoid [18]). *Extūfāre probably lies behind English stifle too.
=> stifle, stove, typhoid, typhus
stove: stove: [15] Stove probably goes back ultimately to Vulgar Latin *extūfāre ‘take a steam bath’ (source also of English stew). From this was derived a noun denoting a ‘heated room used for such baths’, which was disseminated widely throughout the Romance and Germanic languages. In its modern German and Danish descendants, stube and stue, the meaning element ‘heat’ has disappeared, leaving simply ‘room’ (Latvian istaba, Serbo-Croat soba, and Polish izba ‘room’ represent borrowings from Germanic), but in the Romance languages (Italian stufa, Spanish estufa, Romanian soba) ‘heated room’ has shrunk to ‘heated cupboard for cooking, oven’.

The English word, borrowed from Middle Low German stove, has taken the same semantic course.
=> stew
bach (n.): 1845, American English, clipped form of bachelor (n.). Also in colloquial American English use as a verb (1870) meaning "to live as an unmarried man," especially "to do one's own cooking and cleaning." Related: Bached; baching.
barbecue (n.): 1650s, "framework for grilling meat, fish, etc.," from American Spanish barbacoa, from Arawakan (Haiti) barbakoa "framework of sticks," the raised wooden structure the Indians used to either sleep on or cure meat. Sense of "outdoor meal of roasted meat or fish as a social entertainment" is from 1733; modern popular noun sense of "grill for cooking over an open fire" is from 1931.
burner (n.): late 13c., also as a surname, Brenner, "person who makes bricks," agent noun from burn (v.)). As a name for a part of a lamp where the flame is applied, from 1790. Of gas-cooking stoves, by 1885.
cauldron (n.): c. 1300, caudron, from Anglo-French caudrun, Old North French cauderon (Old French chauderon "cauldron, kettle"), from augmentative of Late Latin caldaria "cooking pot" (source of Spanish calderon, Italian calderone), from Latin calidarium "hot bath," from calidus "warm, hot" (see calorie). The -l- was inserted 15c. in imitation of Latin.
cocotte (n.): type of cooking vessel, 1907, from French cocotte "saucepan" (19c.), a diminutive from cocasse, ultimately from Latin cucama. Sense of "prostitute," 1867, is from French cocotte, originally a child's name for "little hen" (18c.), hence "sweetie, darling."
concoct (v.): 1530s, "to digest," from Latin concoctus, past participle of concoquere "to digest; to boil together, prepare; to consider well," from com- "together" (see com-) + coquere "to cook" (see cook (n.)). Meaning "to prepare an edible thing" is from 1670s. First expanded metaphorically beyond cooking 1792. Related: Concocted; concocting.
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.
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.)).
dress (v.): early 14c., "make straight; direct, guide, control, prepare for cooking," from Old French dresser, drecier "raise (oneself), address, prepare, lift, raise, hoist, set up, arrange, set (a table), serve (food), straighten, put right, direct," from Vulgar Latin *directiare, from Latin directus "direct, straight" (see direct (v.)).

Sense of "decorate, adorn" is late 14c., as is that of "put on clothing." Original sense survives in military meaning "align columns of troops." Dress up "attire elaborately" is from 1670s; dressing down "wearing clothes less formal than expected" is from 1960. To dress (someone) down (1769) is ironical. Related: Dressed; dressing.
fondue (n.): 1878, from French cooking term fondue "a cheese-pudding," literally "melted" (15c.), noun use of fem. of fondu, past participle adjective from fondre "to melt" (see found (v.2)).
fork (n.): Old English forca, force "pitchfork, forked instrument, forked weapon," from a Germanic borrowing (Old Frisian forke, Dutch vork, Old Norse forkr, Danish fork) of Latin furca "pitchfork; fork used in cooking," a word of uncertain origin. Old English also had forcel "pitchfork." From c. 1200 as "forked stake or post" (as a gallows or prop).

Table forks are said to have been not used among the nobility in England until 15c. and not common until early 17c. The word is first attested in this sense in English in an inventory from 1430, probably from Old North French forque (Old French furche, Modern French fourche), from the Latin word. Of rivers, from 1753; of roads, from 1839. As a bicycle part from 1871. As a chess attack on two pieces simultaneously by one (usually a knight), it dates from 1650s. In old slang, forks "the two forefingers" is from 1812.
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.
galley (n.): 13c., "seagoing vessel having both sails and oars," from Old French galie, galee "boat, warship, galley," from Medieval Latin galea or Catalan galea, from Late Greek galea, of unknown origin. The word has made its way into most Western European languages. Originally "low, flat-built seagoing vessel of one deck," once a common type in the Mediterranean. Meaning "cooking range or cooking room on a ship" dates from 1750.

The printing sense of galley, "oblong tray that holds the type once set," is from 1650s, from French galée in the same sense, in reference to the shape of the tray. As a short form of galley-proof it is attested from 1890.
galleywest (adv.): indicating where something or someone is knocked, "into an extremely distressed or disabled condition," American English slang, by 1835; considered by OED to be a corruption of western England dialectal collyweston, name of a village in Northamptonshire ("Colin's West Farmstead") that somehow came to signify "askew, not right." But Farmer calls it an Americanism and goes in for it as an "indefinite superlative," and DAS also does not consider the obscure English term to be the source. Early nautical references suggest it might simply be what it looks like: a sailor's generic way of indicating something has been thrown pretty far by impact, based on galley in the "ship's cooking room" sense.
"Matter? why d--n my old shoes, Captain Williams, here is one of that bloody Don Dego's shot gone right through the galley-door, and through the side of the big copper, and knocked all the beef and hot water galley-west. ..." [N.Ames, "Old Sailor's Yarns," New York, 1835]
gastrology (n.): "cooking, good eating," 1810, from gastro- "stomach" + -logy. Compare gastronomy. Gastrologia was the title of a lost work by Archestratus.
grate (n.): late 14c., "grill for cooking;" early 15c., "iron bars or cagework across a door or window," from Anglo-Latin (mid-14c.), from Old French grate or directly from Medieval Latin grata "a grating, lattice," from Latin cratis "wickerwork, hurdle" (see hurdle (n.)). As a verb meaning "to fit with a grate," from mid-15c. Related: Grated; grating.
gridiron (n.): cooking utensil for broiling over a fire, early 14c., griderne, alteration (by association with iron) of gridire (late 13c.), a variant of gridil (see griddle). Confusion of "l" and "r" was common in Norman dialect. Also a medieval instrument of torture by fire. As the word for a U.S. football field, by 1896, for its lines.
haute cuisine (n.): 1829, French, literally "high(-class) cooking;" see haught + cuisine. Usually in italics until 1960s.
interlard (v.): early 15c., "to mix with alternate layers of fat" (before cooking), from Middle French entrelarder, from entre- "between" (see inter-) + larder "to lard," from Old French lard "bacon fat" (see lard (n.)). Figurative sense of "diversify with something intermixed" first recorded 1560s. Related: Interlarded; interlarding.
kaffeeklatsch (n.): "gossip over cups of coffee," 1877, from German Kaffeeklatsch, from kaffee "coffee" (see coffee) + klatsch "gossip" (see klatsch).
THE living-room in a German household always contains a large sofa at one side of the room, which is the seat of honor accorded a guest. At a Kaffeeklatsch (literally, coffee gossip) the guests of honor are seated on this sofa, and the large round table is wheeled up before them. The other guests seat themselves in chairs about the table. [Mary Alden Hopkins, "A 'Kaffeeklatsch,'" "Boston Cooking-School Magazine of Culinary Science and Domestic Economics," May 1905]
kettle (n.): Old English cetil (Mercian), from Proto-Germanic *katilaz (compare Old Saxon ketel, Old Frisian zetel, Middle Dutch ketel, Old High German kezzil, German Kessel), probably from Latin catillus "deep pan or dish for cooking," diminutive of catinus "bowl, dish, pot." One of the few Latin loan-words in Proto-Germanic, along with *punda- "measure of weight or money" (see pound (n.1)) and a word relating to "merchant" that yielded cheap (adj.). "[I]t is striking that all have something to do with trade" [Don Ringe, "From Proto-Indo-European to Proto-Germanic," Oxford 2006]. Spelling with a -k- (c. 1300) probably is from influence of Old Norse cognate ketill. The smaller sense of "tea-kettle" is attested by 1769.
kiln (n.): Old English cyln, cylen "kiln, oven," from Latin culina "kitchen, cooking stove," unexplained variant of coquere "to cook" (see cook (n.)). Old Norse kylna, Welsh cilin probably are from English.
miso (n.): type of paste used in Japanese cooking, 1727, from Japanese.
nouvelle cuisine: style of cooking emphasizing freshness and presentation, 1975, French, literally "new cooking."
oven (n.): Old English ofen "furnace, oven," from Proto-Germanic *ukhnaz (cognates: Old Frisian, Dutch oven, Old High German ovan, German Ofen, Old Norse ofn, Old Swedish oghn, Gothic auhns), from PIE *aukw- "cooking pot" (cognates: Sanskrit ukhah "pot, cooking pot," Latin aulla "pot," Greek ipnos), originally, perhaps, "something hollowed out." The oven-bird (1825) so called because of the shape of its nest. In slang, of a woman, to have (something) in the oven "to be pregnant" is attested from 1962.
overdone (adj.): Old English ofer-done "carried to excess;" see overdo. Of cooking from 1680s.
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.
pail (n.): mid-14c., of uncertain origin, probably from Old French paele, paelle "cooking or frying pan, warming pan;" also a liquid measure, from Latin patella "small pan, little dish, platter," diminutive of patina "broad shallow pan, stewpan" (see pan (n.)).

Old English had pægel "wine vessel," but etymology does not support a connection. This Old English word possibly is from Medieval Latin pagella "a measure," from Latin pagella "column," diminutive of pagina (see page (n.1)).
pot (n.1): "vessel," from late Old English pott and Old French pot "pot, container, mortar" (also in erotic senses), both from a general Low Germanic (Old Frisian pott, Middle Dutch pot) and Romanic word from Vulgar Latin *pottus, of uncertain origin, said by Barnhart and OED to be unconnected to Late Latin potus "drinking cup." Celtic forms are said to be borrowed from English and French.

Slang meaning "large sum of money staked on a bet" is attested from 1823. Pot roast is from 1881; phrase go to pot (16c.) suggests cooking. In phrases, the pot calls the kettle black-arse is from c. 1700; shit or get off the pot is traced by Partridge to Canadian armed forces in World War II.
Provencal (adj.): 1580s, from French Provençal, from Provence (see Provence). As a name of a language from 1640s. In reference to a style of cooking, attested from 1841.
Pullman (n.): sleeping car on a passenger train, 1867, Pullman car, in recognition of U.S. inventor George M. Pullman (1831-1897) of Chicago, who designed a railroad car with folding berths.
The Pullman Sleeping Car.--"The Western World." This splendid specimen of car architecture, being one of a number of sleeping-cars to be completed for the Michigan Central road, by Mr. Pullman, has created a great sensation among railway circles east. ... The car itself is admitted by all who have seen it to be, in the matter of sleeping and cooking accessories, and superb finish, the ne plus ultra of perfection. Nothing before has been seen to equal, much less surpass it. ["Western Railroad Gazette," Chicago, quoted in "Appleton's Illustrated Railway and Steam Navigation Guide," New York, June, 1867]
Pyanepsia (n.): festival in honor of Apollo on the 7th of Pyanepsion (fourth month of the Attic calendar, corresponding to October-November), from Greek Pyanepsia (plural), literally "the feast of cooking beans," from pyanos, name of a kind of bean, of unknown origin, + epsein "to boil, cook." At this festival a dish of pulse was offered to the god.
range (n.): c. 1200, "row or line of persons" (especially hunters or soldiers), from Old French range "range, rank" (see range (v.)). General sense of "line, row" is from early 14c.; meaning "row of mountains" is from 1705.

Meaning "scope, extent" first recorded late 15c.; that of "area over which animals seek food" is from 1620s, from the verb. Specific U.S. sense of "series of townships six miles in width" is from 1785. Sense of "distance a gun can send a bullet" is recorded from 1590s; meaning "place used for shooting practice" is from 1862. The cooking appliance so called since mid-15c., for unknown reasons. Originally a stove built into a fireplace with openings on top for multiple operations. Range-finder attested from 1872.
rape (n.2): kind of cruciferous plant (Brassica napus), late 14c., from Old French rape, from Latin rapa, rapum "turnip," from PIE *rap- (cognates: Greek hrapys "rape," Old Church Slavonic repa, Lithuanian rope, Middle Dutch roeve, Old High German ruoba, German Rübe "rape, turnip"). Usually grown to feed sheep, an oil made from it is used in cooking (see canola).
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.
saucepan (n.): 1680s, from sauce (n.) + pan (n.). Originally a pan for cooking sauces.
saute (n.): 1813, from French sauté, literally "jumped, bounced" (in reference to tossing continually while cooking), past participle of sauter "to jump," from Latin saltare "to hop, dance," frequentative of salire "to leap" (see salient (adj.)). As an adjective, "fried quickly," from 1869. As a verb from 1859. Related: Sauteed.
scrod (n.): 1841, "young cod, split and fried or boiled," possibly from Dutch schrood "piece cut off," from Middle Dutch scrode "shred" (cognate with Old English screade "piece cut off;" see shred (n.)). If this is the origin, the notion is probably of fish cut into pieces for drying or cooking.
A Boston brahmin is on a business trip to Philadelphia. In search of dinner, and hungry for that Boston favorite, broiled scrod, he hops into a cab and asks the driver, "My good man, take me someplace where I can get scrod." The cabbie replies, "Pal, that's the first time I've ever been asked that in the passive pluperfect subjunctive." [an old joke in Philadelphia, this version of it from "Vex, Hex, Smash, Smooch," Constance Hale, 2012]