| 正面 | 12012.ketchup 英 ['ketʃəp; -ʌp]美 ['kɛtʃəp] ![]() ![]() ![]() ![]() |
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| 背面 | ![]() ![]() ![]() ![]() ![]() 释义: 1. weak => wicker.2. vice-, vicar, weak => *weik- (4) "to bend, wind, turn, twine" => wicker.3. The notion is of pliant twigs.4. 英国电影《柳条人》:《The Wicker Man》:被誉为与《驱魔人》、《凶兆》并驾齐驱的三大经典恐怕片。5. 谐音“苇客儿”------编织芦苇的人。n. 蕃茄酱 例句: 1. There's a spot of ketchup on the tablecloth.桌布上有一点番茄酱的渍斑. ketchup 番茄酱词源有争议,通常认为来自马来语kicap,来自中国闽南语ke-chiap,鲑汁,一种鱼酱。后来传入欧洲以后配方多样化,并且番茄成为主要配料,因此词义演变为番茄酱。 ketchupketchup: [17] Ketchup is a Chinese word in origin. In the Amoy dialect of southeastern China, kôechiap means ‘brine of fish’. It was acquired by English, probably via Malay kichap, towards the end of the 17th century, when it was usually spelled catchup (the New Dictionary of the Canting Crew 1690 defines it as ‘a high East- India Sauce’). Shortly afterwards the spelling catsup came into vogue (Jonathan Swift is the first on record as using it, in 1730), and it remains the main form in American English. But in Britain ketchup has gradually established itself since the early 18th century.ketchup (n.)1711, said to be from Malay kichap, but probably not original to Malay. It might have come from Chinese koechiap "brine of fish," which, if authentic, perhaps is from the Chinese community in northern Vietnam [Terrien de Lacouperie, in "Babylonian and Oriental Record," 1889, 1890]. Catsup (earlier catchup, 1680s) is a failed attempt at Englishing, still in use in U.S., influenced by cat and sup. Originally a fish sauce, the word came to be used in English for a wide variety of spiced gravies and sauces; "Apicius Redivivus; or, the Cook's Oracle," by William Kitchiner, London, 1817, devotes 7 pages to recipes for different types of catsup (his book has 1 spelling of ketchup, 72 of catsup), including walnut, mushroom, oyster, cockle and mussel, tomata, white (vinegar and anchovies figure in it), cucumber, and pudding catsup. Chambers's Encyclopaedia (1870) lists mushroom, walnut, and tomato ketchup as "the three most esteemed kinds." Tomato ketchup emerged c. 1800 in U.S. and predominated from early 20c." |
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