8天攻克英语六级8000词汇(六)

　　5. Word Stories About Your Dining Table
　　BREAD: merely a fragment
　　If you had gone into an English bakery around 700 A.D. and had asked for a loaf then meant bread, and their word bread meant “a little piece,” “a fragment.” So when you spoke of a loaf of bread, the clerk would have understood you to have said “a bread of fragments,” than which nothing could have sounded sillier. Finally, however, bread came to mean “a piece of bread;” later “broken bread;” and in the end bread and loaf took on their present meanings.
　　CANDY: broken bits
　　Until quite recent times we said, not just candy but sugar candy, and the derivation of these words indicates that our confection must have always been on the hard side for candy is ultimately from the Sanskrit khanda which meant a piece of something, or lump sugar. These two words sarkara khanda are represented in Italian to form zucchero candi, our familiar sugar candy.
　　CAROUSE: bottoms up
　　Sometimes a party that starts innocently and pleasantly will end in a wild carouse. When we pronounce this word carouse, we are coming as near as we can to saying gar aus which is the German word for “completely finished.” When a celebrant is drinking in a tavern and his glass is gar aus, or “completely finished,” it is empty, and if it is gar aus too often he is starting to carouse. And when we drink we are usually hob-nobbing with other people, that is, we are chatting socially and being convivial. But in the 12th century when the English cried habban-nabban they were saying “have”-- “have not,” which was a sort of take or leave it invitation to a drink.
　　CEREAL: named for a goddess
　　When you are eating your morning cereal, you are paying a small tribute to an ancient goddess. In 496 B.C. the Roman countryside was cursed by a terrible drouth. The priests of the day turned to the Sibylline oracle for help. As a result of this divine consultation. The priests reported that a new goddess, Ceres, must be adopted, and they recommended that immediate sacrifices be made to her so that she would bring rain to the land. In the end, Ceres became the protector of the crops. The caretakers of her temple were the overseers of the grain market, which, however, the goddess controlled since it was her influence that determined the harvest, and to insure a good harvest the first cuttings of the corn were always sacrificed to her. The Latin adjective cerealis, which meant “of Ceres,” gave us our word cereal.
　　CHARTREUSE: from a monastery’s name
　　The name derives from La Grande Chartreuse, an old Carthusian monastery, where this cordial was originally made. In the early 17th century the Marechal d’Estress gave the monks a recipe for the liqueur which consisted of fine herbs and brandy. But in 1880 the Order was expelled from France and they set up their distillery in Spain at Terragona. Connoisseurs claim that the cordial is not right now because the herbs are gathered in an alien spot. It is reported that the monks are using legal action to get back to their original spot so that the cognoscenti can have their chartreuse with the right flavor.
　　CHOWDER: named after a pot
　　In the little villages of Brittany, on the north coast of France, it has long been the custom for each fisherman to toss a bit of his catch into a common mess of fish and biscuit that cooks in a community pot or chaudiere. This dish was so good that its fame spread to Newfoundland and so to the east coast of the United States, and the name of the pot was soon applied to the contents, and the spelling chaudiere was restyled as chowder.
　　COFFEE: decoction of berries
　　It is said that back somewhere in the year 850, a goatherd named Kaldi became puzzled at the strange way his flock was acting. He noticed that they were nibbling on certain berries, so he decided to try the berries himself. He did, and was so excited at the feeling of exhilaration he got that he rushed off to tell the other goatherds about the bush. The Arabs soon learned how to dry and boil the berries, and they called the brew qahwe. Its use immediately stirred up a great ruction among the orthodox Mohammedans.Some of the faithful drank their qahwe to keep
　　awake during the interminable religious services,but for that reason others thought that qahwe should be barred as an intoxicant.Turkey took up the brew qahwe,and this gave France her cafe,hence our word coffee.
　　COGNAC:named for a town
　　When guess sip their after dinner cognac,they are tasting a liquor that has been in the world for more than 400 years.The name cognac is short for Eau de Vie de Cognac,“water of life of Cognac,”a town in southwest France where brandy-marking is the main industry.It was a Dutchman who discovered brandy they say,a sharp businessman who was worried because more grape-wine was being produced in Cognac than they could ship out.Sohe thought if he distilled the water from the wine there would be less bulk and more of the product could be transported. The idea was that the customer could pour the water back in when he received the stuff.It was a good idea at that,but for some reason it didn't work.Brandy as we know it seems to havebeen introduced into France from Italy at the time HenryⅡ,then Duke of Orleans,married Catherine de Medici.This was in 1533,and soon after cognac became one of the most famous Frence brandies.
　　COLLATION:began with the monks
　　In the Benedictine monasteries the monks used to gather in the evening and read aloud from the Collations,or lives of the saints.Then they would talk about these things and eat a light meal the while .Later this came to be called a collation,or a light meal that was eaten on fast days in place of supper.Finally in later days,and with the laity,it was used to mean a meal,and sometimes an elaborate one.
　　COOK:just means cook
　　The word cook itself holds little inerest for us.It traces back to the Latin word cocus or coquus,from coquo,“cook.”But the derivatives from it may be worth our attention.A biscuit,for instance,is “twice-cooked”or“baked”out of the French bis, “twice,”andcuit,“cooked,”which is similar to “zwieback,”from the German zwie,“twice,”and backen,“bake.”If you should concoct a story or a soup,you cook the ingredients together(Latin con-,“together”)until you've made up a good one.Both of the words kitchen and cake come by different routes from coquo.
　　CORDIAL:close to the heart
　　Should you ever in your life have sipped a cordial,it warmed your heart,didn't it? And it properly should,for the word cordial comes from the Latin term cor,cordis,“heart.”Likewise a cordialhandshake is a “hearty”handshake.When we are in accord(Latin ac-,“to”)with a neighbor,our “hearts”and minds are in harmony.But should there be discord(dis-,“awayuote ),our hears and minds are apart.A man of courage is a man of “heart,”for courage comes to us though French from the Latin cor.Again,the record that is kept divides into re-,“again,”and cor,cordis,“heart,”because in former times,when writing was not such a simple art,the records were often passed on by word of mouth and had to be leaned by“heart.”
　　DATE:like a finger
　　The fruit of the date palm was once thought toresemble the human finger,and hence our word date comes ultimately from dactylus,the Latin term for“finger.”As all Bible readers know, the date palm was common in the Mediterranean region long ago.Its introduction into America was due to the efforts of Spanish missionaries in the 18th century who started seedlings in Mexico and elsewhere.
　　DISTILL:drop at a time
　　When a substance is distilled it is vaporized in a retort,passed into a receiver,and condensed drop by drop.The Latin term distillo suggests this process when we split the word up into de,“down,”and stilla,a“drop.”And when we instill the young with wisdom,that,too, is poured“into”their minds“drop bydrop.”