hominy: difference between revisions

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===Pronunciation===
===Pronunciation===
* {{IPA|en|/ˈhɒmɨni/}}
* {{IPA|en|/ˈhɒmɪni/}}
** {{audio|en|LL-Q1860 (eng)-Vealhurl-hominy.wav|Audio (UK)}}
** {{audio|en|LL-Q1860 (eng)-Vealhurl-hominy.wav|Audio (UK)}}
* {{homophones|en|harmony}} (''god-guard'' merger and weak vowel merger)
* {{homophones|en|harmony}} (''god-guard'' merger and weak vowel merger)

Revision as of 18:04, 2 May 2023

Englisch

Etymology

First recorded in 1629. From 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

  • IPA(key): /ˈhɒmɪni/
    • Audio (UK):(file)
  • Homophone: harmony (god-guard merger and weak vowel merger)

Nomen

hominy (usually uncountable, plural hominies)

  1. 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.
    Synonym: nixtamal

Derived terms

Translations

References

  1. ^ Angus Stevenson, editor (2010), “hominy”, in Oxford Dictionary of English, Oxford University Press
  2. ^ John Ayto, editor (2002), “hominy”, in An A-Z of Food and Drink, Oxford university Press
  3. ^ Douglas Harper (2001–2024) “hominy”, in Online Etymology Dictionary.
  4. ^ listed in William Strachey's vocabulary of Powhatan

Further reading