英语词源字典 - 在线词源网站

toast: toast: [14] Toast comes via Old French toster ‘roast, grill’ from Vulgar Latin *tostāre, a derivative of the past participle of Latin torrēre ‘parch’ (source of English torrid). Its use as a noun, meaning ‘toasted bread’, dates from the 15th century. It was common to put sippets or croutons of spiced toast into drinks to improve their flavour, and it was the custom of gallants in the 17th century, when (as they frequently did) they drank the health of ladies, to say that the name of the lady in question enhanced the flavour of their drink better than any toast.

That is supposedly the origin of the use of the term toast for ‘drinking someone’s health’.
=> thirst, torrent, torrid
chino (n.): type of cotton twill cloth, 1943, from American Spanish chino, literally "toasted;" so called in reference to its usual color. Earlier (via notion of skin color) chino meant "child of one white parent, one Indian" (fem. china), perhaps from Quechua čina "female animal, servant." Sources seem to disagree on whether the racial sense or the color sense is original.
crouton (n.): 1806, from French croûton "small piece of toasted bread," from croûte "crust," from Old French crouste (13c.), from Latin crusta (see crust (n.)).
Kellogg: surname, attested from late 13c., literally "kill hog," a name for a butcher. The U.S. cereal company began in Battle Creek, Michigan, in 1906, founded by W.K. Kellogg (business manager of the Battle Creek Sanatorium) as Battle Creek Toasted Corn Flake Company.
restaurant (n.): 1821, from French restaurant "a restaurant," originally "food that restores," noun use of present participle of restaurer "to restore or refresh," from Old French restorer (see restore).
In 1765 a man by the name of Boulanger, also known as "Champ d'Oiseaux" or "Chantoiseau," opened a shop near the Louvre (on either the rue des Poulies or the rue Bailleul, depending on which authority one chooses to believe). There he sold what he called restaurants or bouillons restaurants--that is, meat-based consommés intended to "restore" a person's strength. Ever since the Middle Ages the word restaurant had been used to describe any of a variety of rich bouillons made with chicken, beef, roots of one sort or another, onions, herbs, and, according to some recipes, spices, crystallized sugar, toasted bread, barley, butter, and even exotic ingredients such as dried rose petals, Damascus grapes, and amber. In order to entice customers into his shop, Boulanger had inscribed on his window a line from the Gospels: "Venite ad me omnes qui stomacho laboratis et ego vos restaurabo." He was not content simply to serve bouillon, however. He also served leg of lamb in white sauce, thereby infringing the monopoly of the caterers' guild. The guild filed suit, which to everyone's astonishment ended in a judgment in favor of Boulanger. [Jean-Robert Pitte, "The Rise of the Restaurant," in "Food: A Culinary History from Antiquity to the Present," English editor Albert Sonnenfeld, transl. Clarissa Botsford, 1999, Columbia University Press]
Italian spelling ristorante attested in English by 1925.
toast (v.1): "to brown with heat," late 14c., from Old French toster "to toast, to grill, roast, burn" (12c.), from Vulgar Latin *tostare (source of Italian tostare, Spanish tostar), frequentative of Latin torrere (past participle tostus) "to parch" (see terrain). Related: Toasted; toasting.
toast (v.2): "to propose or drink a toast," 1700, from toast (n.1). This probably is the source of the Jamaican and U.S. black word meaning "extemporaneous narrative poem or rap" (1962). Related: Toasted; toasting.
bruschetta: "Toasted Italian bread drenched in olive oil and served typically with garlic or tomatoes", Italian, from bruscare 'to toast'.
panini: "A sandwich made with Italian bread, usually toasted", Italian panino, literally 'bread roll'.