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chow mein [chow mein 词源字典]: chow mein: [20] Most Chinese culinary vocabulary in English arrived after World War II, but chow mein is part of an earlier influx, which was brought by Chinese-speakers who found themselves on the west coast of the USA in the early years of the 20th century. In the Cantonese (Guangdong) dialect it means literally ‘fried noodles’ – a minimalist description of a dish which usually also contains chopped meat and vegetables.
[chow mein etymology, chow mein origin, 英语词源]
chop (v.1): "to cut with a quick blow," mid-14c., of uncertain origin, perhaps from Old North French choper (Old French coper "to cut, cut off," 12c., Modern French couper), from Vulgar Latin *cuppare "to behead," from a root meaning "head," but influenced in Old French by couper "to strike." Related: Chopped; chopping.
chop (v.2): "shift quickly," 1530s, earlier "to bargain" (early 15c.), ultimately from Old English ceapian "to bargain" (see cheap); here with a sense of "changing back and forth," probably from common expressions such as to chop and change "barter." To chop logic is recorded from 1570s. Related: Chopped; chopping.
enchilada (n.): 1876, American English, from Mexican Spanish enchilada, fem. past participle of enchilar "season with chili," from en- "in" + chile "chili" (see chili).
"You never ate enchilada, did you? I hope you never will. An enchilada looks not unlike an ordinary flannel cake rolled on itself and covered with molasses. The ingredients which go to make it up are pepper, lye, hominy, pepper, onions chopped fine, pepper, grated cheese, and pepper. ["The Health Reformer," December 1876]
forcemeat (n.): also force-meat, "mincemeat, meat chopped fine and seasoned," 1680s, from force "to stuff," a variant of farce (q.v.) + meat.
haggis (n.): dish of chopped entrails, c. 1400, now chiefly Scottish, but it was common throughout England to c. 1700, of uncertain origin. Perhaps from Old French hacheiz "minced meat," from agace "magpie," on analogy of the odds and ends the bird collects. The other theory [Klein, Watkins, Middle English Dictionary] traces it to Old English haggen "to chop," or directly from Old Norse höggva "to hew, cut, strike, smite" (see hack (v.1)).
Harriet: fem. proper name, fem. of Harry.
We think that gentlemen lose a particle of their respect for young ladies who allow their names to be abbreviated into such cognomens as Kate, Madge, Bess, Nell, &c. Surely it is more lady-like to be called Catharine, Margaret, Eliza, or Ellen. We have heard the beautiful name Virginia degraded into Jinny; and Harriet called Hatty, or even Hadge. [Eliza Leslie, "Miss Leslie's Behaviour Book," Philadelphia, 1839]
Nautical slang Harriet Lane "preserved meat" (1896) is the name of the victim of a notorious murder in which it was alleged the killer chopped up her body.
loaf (n.): late 13c., from Old English hlaf "portion of bread baked in a mass of definite form," from Proto-Germanic *khlaibuz (cognates: Old Norse hleifr, Swedish lev, Old Frisian hlef, Old High German hleib, German Laib, Gothic hlaifs "bread, loaf"), of uncertain origin, perhaps connected to Old English hlifian "to raise higher, tower," on the notion of the bread rising as it bakes, but it is unclear whether "loaf" or "bread" is the original sense. Finnish leipä, Old Church Slavonic chlebu, Lithuanian klepas probably are Germanic loan words. Meaning "chopped meat shaped like a bread loaf" is attested from 1787.
minute (adj.): early 15c., "chopped small," from Latin minutus "little, small, minute," past participle of minuere "to lessen, diminish" (see minus). Meaning "very small in size or degree" is attested from 1620s. Related: Minutely; minuteness.
piccalilli (n.): "pickle of chopped vegetables," 1769, piccalillo, perhaps a fanciful elaboration of pickle. Spelling with an -i attested from 1845.
salsa (n.): kind of sauce, 1846; kind of dance music, 1975, from Spanish, literally "sauce," from Vulgar Latin *salsa "condiment" (see sauce (n.)). In American Spanish especially used of a kind of relish with chopped-up ingredients; the music so called from its blend of Latin jazz and rock styles.
sumac (n.): also sumach, c. 1300, "preparation of dried, chopped leaves of a plant of the genus Rhus" (used in tanning and dyeing and as an astringent), from Old French sumac (13c.), from Medieval Latin sumach, from Arabic summaq, from Syrian summaq "red." Of the tree itself from 1540s; later applied to a North American plant species.
fajitas: "A dish of Mexican origin consisting of strips of spiced beef or chicken, chopped vegetables, and grated cheese, wrapped in a soft tortilla and often served with sour cream", Mexican Spanish, literally 'little strips'.