hominy: difference between revisions
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* Bulgarian: {{t|bg|качамак|m}} |
* Bulgarian: {{t|bg|качамак|m}} |
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* French: {{t|fr|maïs lessivé}} |
* French: {{t|fr|maïs lessivé}} |
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* Navajo: {{t|nv|bił haʼnigáhí}} |
* Navajo: {{t|nv|bił haʼnigáhí}} |
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* Portuguese: {{t+|pt|canjica|f}} |
* Portuguese: {{t+|pt|canjica|f}} |
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* Quechua: {{t|qu|mut'i}} |
* Quechua: {{t|qu|mut'i}} |
Revision as of 03:03, 25 February 2018
Englisch
Etymology
First recorded in 1629. From (deprecated template usage) [etyl] Powhatan ("Virginia Algonquian"), though the exact source word is in question: suggestions include uskatahomen,[1] appuminnéonash ("parched corn"),[2][3] and rokohamin (“parched, ground corn”)[4], the last yielding also the unclipped rockahominy.
Pronunciation
- (deprecated use of
|lang=
parameter) IPA(key): /ˈhɒmɨni/ - Lua error in Module:parameters at line 303: Parameter 1 should be a valid language or etymology language code; the value "god-guard merger and weak vowel merger" is not valid. See WT:LOL and WT:LOL/E. (deprecated use of
|lang=
parameter) Homophone: harmony
Nomen
hominy (usually uncountable, plural hominies)
- A food made from hulled corn (maize) kernels soaked in lye water, rinsed, then cooked and eaten; or, the rinsed kernels are dried and coarsely ground into hominy grits.
Synonyms
- (hulled, lye-soaked, cooked kernels): nixtamal
Translations
a food made from hulled maize
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References
- ^ "hominy", the Oxford Dictionary of English edited by Angus Stevenson (Oxford University Press, 2010) / Oxford Reference Online, accessed 5 June 2012: http://www.oxfordreference.com/views/ENTRY.html?subview=Main&entry=t140.e0384210
- ^ "hominy", An A-Z of Food and Drink edited by John Ayto (Oxford university Press, 2002) / Oxford Reference Online, accessed 5 June 2012: http://www.oxfordreference.com/views/ENTRY.html?subview=Main&entry=t134.e615
- ^ Douglas Harper (2001–2024) “hominy”, in Online Etymology Dictionary.
- ^ listed in William Strachey's vocabulary of Powhatan