ratatouillen.

Brit.

/ˌratəˈtwiː/,

/ˌratəˈtuːi/, U.S.

/ˌrædəˈtui/

Origin: A borrowing from French. Etymon: French ratatouille.

Etymology: < French ratatouille, kind of stew (1778), probably < an expressive prefix + touiller to stir up (see toil v.¹), perhaps after French regional (western) tatouille kind of stew, bad stew, potato gratin, or (Normandy) ratouille stew of meat and potatoes.In ratatouille niçoise at sense 2 after French ratatouille niçoise (1947 or earlier).

1. In French cuisine: a meat and vegetable stew made from cheap or left over ingredients; also in extended use. Now rare and historical.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > food by way of preparation > [noun] > cooked food > stewed food

stewed-pot1596

stufata1771

cassolette1813

ratatouille1835

flummadiddle1872

casserole1958

chankonabe1959

1835 Parterre 7 Feb. 83/2 They gave me that delicious compound of bread, tough mutton, and potatoes, known all over the world by the name of ratatouille.

1844 J. D. Smith tr. E. Sue Myst. of Paris I. iv. 162 They make with all this a ratatouille of the devil; for you can smell, in passing on the staircase, an odour of sulphur, and charcoal, and melted tin.

1877 Cassell's Dict. Cookery 717/2 Ratatouville [sic]. This is a popular French method of making a savoury dish out of the remains of cold meat.

1887 Illustr. Naval & Mil. Mag. July–Dec. 268 This word [sc. rata] is an abbreviation of ratatouille, which means an indifferent stew of cag-mag.

1907 B. H. Thomson Story of Dartmoor Prison vi. 59 The enterprising [French prisoners in 1813] opened booths for the sale of..dishes compounded of the Government rations with ingredients purchased in the market. The favourite was a ragoût, called ‘ratatouille’, made of Government beef, potatoes and peas.

2. More fully ratatouille niçoise. A Provençal dish consisting of tomatoes, garlic, and onions, cooked in oil with a mixture of Mediterranean vegetables, typically courgettes, peppers, and aubergines.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > prepared vegetables and dishes > [noun] > other vegetable dishes

moose1568

bubble and squeak1762

poipoi1769

smash1785

poi1798

chartreuse1806

mescal1831

bhaji1832

luau1843

stelk1843

macédoine1846

peyote1849

chiffonade1877

mirepoix1877

munyeroo1878

tzimmes1892

maror1893

red flannel hash1902

subgum1902

Roquefort salad1907

caponata1931

pakora1932

Imam Bayildi1935

ratatouille niçoise1938

cauliflower cheese1940

vegeburger1945

saag aloo1967

githeri1973

aloo gobi1974

1938 Delta Star (Greenville, Mississippi) 1 June 2/7 Next to ratatouille he likes American ham and eggs, swing music, trucking and dogs.

1946 F. M. Farmer Boston Cooking-School Cook Bk. (ed. 8) 472 Ratatouille Niçoise... Place in shallow baking dish, sprinkle with cheese and brown under the broiler.

1956 L. McIntosh Oxf. Folly 36 She prepared a ratatouille of aubergines, peppers, tomatoes, onions, and, of course, garlic. It was the only foreign dish she knew.

1969 Times Lit. Suppl. 25 Dec. 1465/3 On the Riviera, the liberator's cause is seen as a distant grey dream, so easily dulled by ratatouille and red wine.

1973 R. Littell Defection of A. J. Lewinter iv. 26 I have some cold ratatouille in the fridge.

2006 Field July 116/2 So there we go, what I think is a perfect summer lunch—potted edible crab, spring lamb with ratatouille and a millefeuille of summer berries and macaroons.

This entry has been updated (OED Third Edition, December 2008; most recently modified version published online March 2022).

单词	ratatouille
释义	ratatouillen. Brit. /ˌratəˈtwiː/, /ˌratəˈtuːi/, U.S. /ˌrædəˈtui/ Origin: A borrowing from French. Etymon: French ratatouille. Etymology: < French ratatouille, kind of stew (1778), probably < an expressive prefix + touiller to stir up (see toil v.¹), perhaps after French regional (western) tatouille kind of stew, bad stew, potato gratin, or (Normandy) ratouille stew of meat and potatoes.In ratatouille niçoise at sense 2 after French ratatouille niçoise (1947 or earlier). 1. In French cuisine: a meat and vegetable stew made from cheap or left over ingredients; also in extended use. Now rare and historical. ΘΚΠ the world > food and drink > food > dishes and prepared food > food by way of preparation > [noun] > cooked food > stewed food stewed-pot1596 stufata1771 cassolette1813 ratatouille1835 flummadiddle1872 casserole1958 chankonabe1959 1835 Parterre 7 Feb. 83/2 They gave me that delicious compound of bread, tough mutton, and potatoes, known all over the world by the name of ratatouille. 1844 J. D. Smith tr. E. Sue Myst. of Paris I. iv. 162 They make with all this a ratatouille of the devil; for you can smell, in passing on the staircase, an odour of sulphur, and charcoal, and melted tin. 1877 Cassell's Dict. Cookery 717/2 Ratatouville [sic]. This is a popular French method of making a savoury dish out of the remains of cold meat. 1887 Illustr. Naval & Mil. Mag. July–Dec. 268 This word [sc. rata] is an abbreviation of ratatouille, which means an indifferent stew of cag-mag. 1907 B. H. Thomson Story of Dartmoor Prison vi. 59 The enterprising [French prisoners in 1813] opened booths for the sale of..dishes compounded of the Government rations with ingredients purchased in the market. The favourite was a ragoût, called ‘ratatouille’, made of Government beef, potatoes and peas. 2. More fully ratatouille niçoise. A Provençal dish consisting of tomatoes, garlic, and onions, cooked in oil with a mixture of Mediterranean vegetables, typically courgettes, peppers, and aubergines. ΘΚΠ the world > food and drink > food > dishes and prepared food > prepared vegetables and dishes > [noun] > other vegetable dishes moose1568 bubble and squeak1762 poipoi1769 smash1785 poi1798 chartreuse1806 mescal1831 bhaji1832 luau1843 stelk1843 macédoine1846 peyote1849 chiffonade1877 mirepoix1877 munyeroo1878 tzimmes1892 maror1893 red flannel hash1902 subgum1902 Roquefort salad1907 caponata1931 pakora1932 Imam Bayildi1935 ratatouille niçoise1938 cauliflower cheese1940 vegeburger1945 saag aloo1967 githeri1973 aloo gobi1974 1938 Delta Star (Greenville, Mississippi) 1 June 2/7 Next to ratatouille he likes American ham and eggs, swing music, trucking and dogs. 1946 F. M. Farmer Boston Cooking-School Cook Bk. (ed. 8) 472 Ratatouille Niçoise... Place in shallow baking dish, sprinkle with cheese and brown under the broiler. 1956 L. McIntosh Oxf. Folly 36 She prepared a ratatouille of aubergines, peppers, tomatoes, onions, and, of course, garlic. It was the only foreign dish she knew. 1969 Times Lit. Suppl. 25 Dec. 1465/3 On the Riviera, the liberator's cause is seen as a distant grey dream, so easily dulled by ratatouille and red wine. 1973 R. Littell Defection of A. J. Lewinter iv. 26 I have some cold ratatouille in the fridge. 2006 Field July 116/2 So there we go, what I think is a perfect summer lunch—potted edible crab, spring lamb with ratatouille and a millefeuille of summer berries and macaroons. This entry has been updated (OED Third Edition, December 2008; most recently modified version published online March 2022). < n.1835
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