| 释义 |
cholent, n. Jewish Cookery.
Brit. |ˈtʃɒl(ə)nt|, U.S. |ˈtʃoʊl(ə)nt|
Forms: 19– cholent, 19– chollant, 19– chollont, 19– cholund, 19– chulent, 19– sholent, 19– tcholent, 19– tscholnt, 19– tzolent
[‹ Yiddish tsholnt, tshulnt, probably of Romance origin (see below). Compare schalet n.
It has been suggested that the Yiddish word is a borrowing of an Old French reflex of classical Latin calent-, calens calent adj., with schalet n. ultimately representing a later borrowing of the same word (see M. Weinreich Hist. Yiddish Lang. (1980) 400-4).]
A stew or casserole of meat and vegetables, typically prepared on a Friday, left overnight to simmer in an oven, and eaten on the Sabbath. Cf. schalet n. b.
1903Jewish Encycl. 4 256/1 The most popular form of sholent is made of potatoes placed in the pot with meat, fat, and water. 1947A. E. Millgram Sabbath ii. 18 Why was it customary to eat ‘cholent’..on the Sabbath? 1996A. Michaels Fugitive Pieces i. 40 Mothers pass down recipes not only for the haroseth on the Seder plate but for mezedhes, for cholent as well as ahladhi sto fourno. 2006Time Out N.Y. 19 Jan. 4/1 Ganz does a brisk trade in egg salad, vegetarian chopped-liver sandwiches and bowls of hot cholent—a slowly simmering stew that's soul food for the yarmulke set. |