| 释义 |
hominy|ˈhɒmɪnɪ|
Forms: 7 homini, homminey, omine, 7–8 homine, 7–9 hom(m)on(e)y, 8 hommany, -iny, 8– hominy.
[Of American Indian origin: see the early quots.
The actual origin seems unsettled. J. H. Trumbull, in Note to Roger Williams's Key into Lang. of America (1643), Narragansett Club ed., 1866, has ‘Appuminnéonash, ‘parched corn’. From appωn, apwóon, ‘he bakes or roasts’, and min pl. minneash, ‘fruit, grain, berry’. In this and other compounds of minneash we discover the origin of the much-corrupted modern name hominy’. But see a different suggestion in Trans. Amer. Philol. Assoc. 1872.]
a. Maize or Indian corn hulled and ground more or less coarsely and prepared for food by being boiled with water or milk.
1629Capt. Smith Contn. Hist. Virginia (1630) 43 Their servants commonly feed upon Milke Homini, which is bruized Indian corne pounded, and boiled thicke, and milke for the sauce. 1634Relat. Ld. Baltimore's Plantat. (1865) 17 Their ordinary diet is Poane and Omine, both made of Corne. 1672J. Josselyn New Eng. Rarities 101 They beat the corn in a mortar and sift the flower out of it: the remainder they call Homminey. 1683Penn Wks. (1782) IV. 306 Their diet is maize..sometimes beaten and boiled with water, which they call homine. 1699J. Dickenson Jrnl. Trav. 70 Our chief Dyet was Hommoney. 1751J. Bartram Observ. Trav. Pennsylv. etc. 60 Kettles of Indian corn soop, or thin homony. 1771Smollett Humph. Cl. 10 June Let. i, Our entertainer..made him own that a plate of hominy was the best rice-pudding he had ever eat. 1827J. F. Cooper Prairie I. ii. 30 The delicious hommony prepared by his skilful..spouse. 1836Whittier Mogg Megone i. 326 Or offering up, at eve, to thee, Thy birchen dish of hominy. 1860S. Mordecai Virginia xxxi. 314 Slow as the process of ‘beating hominy’ is, it was a great resource, as was the eating of it for lack of hoecake. 1888Rep. Vermont Board Agric. X. 30 The refuse of white corn after what is termed the ‘hominy’ has been removed, is more valuable as a feed for stock than yellow corn. 1922W. G. R. Francillon Good Cookery (ed. 2) xiv. 251 Wash and soak the hominy in water, overnight. Boil gently for half-hour or more. Stir frequently, and serve as oatmeal porridge. 1926–7Army & Navy Stores Catal. 21/2 Hominy, finest pearl—bag about 5 lb. 1/4. 1959E. Tunis Indians 43/1 Wherever corn was raised in the East, hominy was an important food. 1963R. I. McDavid in Mencken Amer. Lang. 699 In South Carolina I was taught that hominy designated what the less fortunate called grits.
b. attrib. and Comb.
1687J. Clayton in Phil. Trans. XLI. 159 At all Hours of the Night, whenever they awake, they go to the Hominy⁓pot. 1711in Col. Rec. N. Carolina (1886) I. 765 The planter here..dare not allow himself to partake of his own creatures except it be the corn of the country in hominy bread. 1775Adair Amer. Ind. 407 The second sort is yellow and flinty, which they call ‘hommony-corn’. 1827J. F. Cooper Prairie ii, Others [were engaged] in plying the heavy pestle of a moveable hominy-mortar. Ibid. xvi, Giving her a morsel of venison, now and then, or a spoon around his hominy-dish. 1843‘R. Carlton’ New Purchase I. xv. 111 Here were all the vulgar pots, kettles, frying-pans, homminy-block, and the like. 1875Knight Dict. Mech., Hominy-mill, a machine in which shelled corn is subjected to a grating or beating action which removes the cuticle and the germ. 1876M. N. F. Henderson Pract. Cooking 71 When the milk is salted and boiling, stir in the hominy grits, and boil twenty minutes. 1961Listener 17 Aug. 234/2 In Dixie you are offered some strange dishes; one is called ‘hominy grits’—..it tastes like a cross between porridge and tapioca. |