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Origin and history of chou

chou(n.)

"fashionable knot in a woman's dress or hat," 1883; earlier "small, round, cream-filled pastry" (1706), from French chou, literally "cabbage" (12c.), from Latin caulis "cabbage," literally "stalk" (see cole (n.1)).

also from 1883

Entries linking to chou

cole(n.1)

"cabbage," a dialectal survival of Middle English col, from late Old English cawel, or perhaps from or influenced by cognate Old Norse kal. Both words are from Latin caulis "stem, stalk" (which in Vulgar Latin replaced brassica as the usual word for "cabbage"), from Proto-Italic *kauli- "stalk," from PIE root *(s)kehuli- "stem of a plant, stalk" (source also of Old Irish cual "faggot, bundle of sticks," Greek kaulos "stem, stalk, pole," Armenian c'awl "stalk, straw," Old Prussian kaulan, Lithuanian káulas "bone").

Latin caulis "cabbage" is the source also of Italian cavolo, Spanish col, Old French chol, French chou; it also was borrowed elsewhere in Germanic, for example Swedish kål, Danish kaal, German Kohl, Dutch kool.

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    cabbage
    type of cultivated culinary vegetable that grows a rounded head of thick leaves, mid-15c., caboge, from Old North French caboche "head" (in dialect, "cabbage"), from Old French caboce "head," a diminutive from Latin caput "head" (from PIE root *kaput- "head"). Earlier in Middle E
    sauerkraut
    choucroute (19c.) is the German word, but via Alsatian German surkrut but with folk etymology alteration in French based on chou...
    chow
    "food," originally especially "Chinese food," 1856, American English (originally in California), from Chinese pidgin English chow-chow (1795) "food; mixed pickle or preserve; mix or medley of any sort," perhaps a reduplication of Chinese cha or tsa "mixed," or Cantonese chaau "to
    eclair
    "a small, oblong pastry with sweet filling and glazed or iced," 1861, from French éclair, literally "lightning," from Old French esclair "light, daylight, flash of light," verbal noun from esclairare "to light up, illuminate, make shine" (12c.), formerly esclairer, ultimately fro
    lake
    "body of water surrounded by land and filling a depression or basin," early 12c., from Old French lack (12c., Modern French lac) and directly from Latin lacus "pond, pool, lake," also "basin, tank, reservoir" (related to lacuna "hole, pit"), from PIE *laku- "body of water, lake,
    leak
    "to let water in or out" [Johnson], late 14c., from Middle Dutch leken "to drip, to leak," or from Old Norse leka, both of them related to Old English leccan "to moisten, water, irrigate" (which did not survive into Middle English), all from Proto-Germanic *lek- "deficiency" (sou
    puff
    c. 1200, puf, puffe, perhaps from Old English, pyf "short, quick blast of wind; act of puffing," from puff (v.). Meaning "type of light pastry" is recorded from late 14c.; that of "small pad of a downy or flossy texture for applying powder to skin or hair" is from 1650s. From 156
    cream
    early 14c., creyme, "the rich and buttery part of milk," from Old French cresme, craime, creme "chrism, holy oil" (13c., Modern French crème). This word is a blend of Late Latin chrisma "ointment" (from Greek khrisma "unguent;" from PIE root *ghrei- "to rub") and Late Latin cramu
    enthusiasm
    c. 1600, from French enthousiasme (16c.) and directly from Late Latin enthusiasmus, from Greek enthousiasmos "divine inspiration, enthusiasm (produced by certain kinds of music, etc.)," from enthousiazein "be inspired or possessed by a god, be rapt, be in ecstasy," from entheos "
    cataract
    early 15c., "a waterfall, floodgate, furious rush of water," from Latin cataracta "waterfall," from Greek katarhaktēs "waterfall, broken water; a kind of portcullis," noun use of an adjective compound meaning "swooping, down-rushing," from kata "down" (see cata-). The second elem

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