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Used before the anglicized version of a word or name. For example, "Terra Mariae, anglice, Maryland". animus in consulendo liber: a mind unfettered in deliberation: Motto of NATO: anno (an.) in the year: Also used in such phrases as anno urbis conditae (see ab urbe condita), Anno Domini, and anno regni. anno Domini (A.D.) in the year of our Lord
cachet. lit. "stamp"; a distinctive quality; quality, prestige. café. a coffee shop (also used in French for "coffee"). Café au lait. café au lait. coffee with milk; or a light-brown color. In medicine, it is also used to describe a birthmark that is of a light-brown color (café au lait spot). calque.
Popular choices for egg consumption are chicken, duck, quail, roe, and caviar, but the egg most often consumed by humans is the chicken egg, by a wide margin. List of egg dishes. List of egg topics. Fried eggs. A batch of tea eggs with shell still on soaking in a brew of spices and tea, an example of edible eggs.
This list of Latin and Greek words commonly used in systematic names is intended to help those unfamiliar with classical languages to understand and remember the scientific names of organisms. The binomial nomenclature used for animals and plants is largely derived from Latin and Greek words, as are some of the names used for higher taxa , such ...
This list of English words with dual French and Old English variations lists various English words with redundant loanwords. After the Norman invasion of England in 1066 many of the more refined English (Old English) words describing finished products were replaced with words borrowed from Anglo-Norman (such as "beef," a prepared food).
Addled – 1. spoilt, rotten 2. empty, cracked or broken; e.g. addled eggs. Ager – ugly ( Zennor, in use after the year 1800, from Cornish language hager) [ 4] Agerever – pollack ( Marazion, in use after the year 1800, from Cornish language hager euver, meaning 'ugly useless') [ 4] Aglets – hawthorn berries.
The French word for a person who practices charcuterie is charcutier.The etymology of the word is the combination of chair and cuite, or cooked flesh.The Herbsts in Food Lover's Companion say, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also ...
Russian dressing (often confused with its sweeter cousin, Thousand Island dressing) is a red-orange, creamy blend of various spices. Created in the 1910s by New Hampshire native James E. Colburn ...