Étoupe, stop, perdrix à l’étouffée et étoffes

Publié le 19/01/2011 par Pierre F. de Ravel d'Esclapon

Quel lien peut exister entre ces mots en apparence aussi disparates? C’est en examinant la descendance d’une vieille racine proto-indo-européenne, datant de quelque 4 000 ou 5 000 ans, que nous pourrons, au gré des migrations  des peuplades dans le temps et dans l’espace et des emprunts d’une langue à l’autre, comprendre comment d’un ancêtre [...]

Filed under: Langue, Uncategorized | Tagué: , , , , , , , , , | 1 commentaire »

Crawfish étouffée, stop and stuff

Publié le 19/01/2011 par Pierre F. de Ravel d'Esclapon

Crawfish étouffée is emblematic of Louisiana’s cuisine .According to chef Emeril Lagasse étouffée in Cajun and Creole cooking refers to anything cooked in its own juices, sometimes with a little water added. The French word “étouffée” means “smothered, asphyxiated”. What can link this form of cooking to the words “stuff” and “stop”? The answer requires [...]

Filed under: Arts et culture, Language | Tagué: , , , , , | 1 commentaire »

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