etymology
#1
Posted 28 September 2004 - 05:36 AM
biryani
paratha/porotta
sambhar
dosa
pakoda
masala
dalchini
i have lots more but let's start with these.
yeh sab kya ho raha hai, beta duryodhan?
arnab@anothersubcontinent.com
#2
Posted 28 September 2004 - 05:53 AM
#3
Posted 28 September 2004 - 06:21 AM
yeh sab kya ho raha hai, beta duryodhan?
arnab@anothersubcontinent.com
#4
Posted 28 September 2004 - 06:50 AM
#5
Posted 28 September 2004 - 04:45 PM
cinnamomun obtusifolium/cassia/tamala --plentiful in the Garhwal Himalayas; source of cassia bark, tejpatta=usual 'cinnamon' of northern India
Extrapolated to all cinnamon, including c. zeylanicum?
#6
Posted 28 September 2004 - 05:21 PM
Rushina
Blogs: A Perfect Bite and My Mumbai Cookbook
#7
Posted 27 October 2004 - 09:02 PM
masala: http://www.bartleby....8/G0039850.html
biryani: http://www.bartleby....3/B0280300.html
sambhar: http://www.bartleby....7/S0053700.html (wasn't there a thread on this?)
No luck when it comes to the others.
How did he open me up?
Robbery! Muggery! Aussie skull-duggery!
Out for a buggering duck."
#8
Posted 07 February 2005 - 11:02 PM
Quote
(1) What we refer to as “French beans” are called so because of the style in which we most commonly serve them (a la Francaise). The French call them “haricots verts” (green beans).
(2) Choux Bruxelles (“Brussels cabbages”) are believed to have first been cultivated and eaten near Brussels three or four hundred years ago. Sprouts
(3) Although potatoes came to Europe (and every where else) via South America, they are reputed to have first been cooked in hot oil by French chemist, Antoine August Parmentier, who brought them home from Germany.
Spuds
While the French don't eat fries in the same quantity as Americans do, they are not unpopular on French restaurant menus (and at Gare du nord)
There's some truth in advertising here.
Edited by roshna, 07 February 2005 - 11:21 PM.
#9
Posted 08 February 2005 - 12:11 AM
Unrelatedly, french beans (haricots verts) are called abichuela verdes in espanol. And they're called pharasbI in marAThI. Note the cute bastardization of FrenchBeans.
French Beans -> pharasbI
English -> ingraj (angrej in hindI)
Dutch -> valandej
French -> phirangI (though, later, all foreign sAhibs came to be called phirangI)
#10
Posted 08 February 2005 - 05:18 AM
French Beans -> pharasbI[QUOTE]
I love it. Note also, "Brinjal" (Indian English) and "RingNa" (Gujarati) from the Portuguese "beringela."
Our street fruit seller used to call out "Storybaaaay" for "Strawberries" during the ten or so days in the cool months that he sold these.
Edited by roshna, 08 February 2005 - 05:36 AM.
#11
Posted 08 February 2005 - 07:14 AM
roshna, on Feb 8 2005, 05:18 AM, said:
Samir
#12
Posted 08 February 2005 - 02:52 PM
Girasole (pronounced jeera-soh-lay) = sunflower in Italian, and the flower of the plant resembles a sunflower.
The flavour resembles an artichoke.
The Italian word for them is 'topinambur'!
Sue
#13
Posted 08 February 2005 - 07:05 PM
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Samir, you're right--the root is Sanskrit. However, H-J says "The word in the form brinjaul is from the Portuguese . . . probably there is no word of the kind which has undergone such extraordinary variety of midifcations, whilst retaining the same meaning, as this." It appears that the original word in Sanskrit was bhantaki, and mutated wildly into other languages.
By the way, I don't see how the British and French term for it ("aubergine"), is derived from the Sanskrit root. "Aubergine" sounds to me as though it might have decended from another parent altogether.
Sue, what's the origin of 'topinambur'? Do you know?
Edited by roshna, 08 February 2005 - 07:07 PM.
#14
Posted 08 February 2005 - 07:11 PM
Sue Darlow, on Feb 8 2005, 02:52 PM, said:
How did he open me up?
Robbery! Muggery! Aussie skull-duggery!
Out for a buggering duck."
#15
Posted 09 February 2005 - 01:39 AM
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Indeed, much much earlier the Aryans could have introduced the custom before returning to their motherland...
Sue
#16
Posted 09 February 2005 - 02:46 AM
Fr. Catalonian alberginia, fr. Arabic al-badinjan, fr. Persian badingan, fr. Skt vatingana.
Sorry I can't insert the diacritical dots & all, but it doesn't have anything to do with auberge -- which comes from the Provencal alberga , Nice try though
cj
plenty of it he answered
but at times we get tired
of using it
#17
Posted 10 February 2005 - 07:07 AM
The etymologies you all provided, starting with sanskr.t kukkuTa, pil and vaTingaNa make sense. Two questions, though:
- What does/did pil mean in sanskr.t? I've never come across it.
- vaTingaNa / vangaNa is identified in one of the cited etymologies as "veggie from Bengal (vanga)" while in another as "one that cures wind (flatulence?)". You can't have it both ways. Besides "gaNa" means "group", "congregation", etc., in sanskr.t. Don't know what vaTi means.
#18
Posted 11 February 2005 - 02:53 AM
Quote
#19
Posted 15 February 2005 - 01:57 PM

Sue
#20
Posted 15 February 2005 - 07:09 PM
Do you happen to know how white eggplant is grown? White asparagus is white because its sown so deep in the soil as to be totally deprived of sunlight (no cholorophyll action = no coloring). The difference in taste from green asparagus is remarkable (more mild and buttery than green asparagus).
Does white baigan taste any different from the more common purple variety?
#21
Posted 15 February 2005 - 07:22 PM
I don't believe it's grown any differently from the regular purple ones. The whiteness is almost certainly not due to a lack of sunlight,: these are fruit, not stems or leaves.
How did he open me up?
Robbery! Muggery! Aussie skull-duggery!
Out for a buggering duck."
#22
Posted 16 February 2005 - 12:38 AM
#23
Posted 16 February 2005 - 12:44 AM
vAtraT, on Feb 15 2005, 12:08 PM, said:
cj
plenty of it he answered
but at times we get tired
of using it
#24
Posted 16 February 2005 - 12:57 AM
yeh sab kya ho raha hai, beta duryodhan?
arnab@anothersubcontinent.com
#25
Posted 16 February 2005 - 01:59 AM
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"Cauliflower" is from Italian cavoli fiori to mean "flowered cabbage," but "albino broccoli" sounds more accurate to me. Way to go, VaTraT!
#26
Posted 16 February 2005 - 02:17 AM
Roshna: No, no, it's vAtraT, not VaTraT. It means "a largely harmless mixture of silly and salacious" in a tongue spoken by 70 million speakers all over Maharashtra and its diaspora. :D
#27
Posted 16 February 2005 - 04:23 AM
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Arre vot re, vAtrat! I keep writing your name wrong only.
#28
Posted 16 February 2005 - 05:11 AM
roshna, on Feb 15 2005, 03:53 PM, said:
Quote
Arre vot re, vAtrat! I keep writing your name wrong only.
yeh sab kya ho raha hai, beta duryodhan?
arnab@anothersubcontinent.com
#29
Posted 16 February 2005 - 06:16 AM
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Quote
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No, no, it's vAtraT, not VaTraT.
(2) Roshna, you spelled it "incorrectly" again ("vAtrat"). The capital and the small "t" have different sounds. But, yeah, if you're pronouncing it correctly, that's the main thang.
(3) arnab: Yeah, "What rot!" would be derisive. So would, as I suspected, in my anal haze, Roshna was pronouncing it -- "Vat Rat". I mean, I like to drink a li'l beet, but I no scamper around in no barrell, you know?
#30
Posted 16 February 2005 - 06:35 AM
Anyhow, enough of my vaTvaT.
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