1. First recorded usages. Many
new words came into English during the Middle English period. Just before the
definition of a word, Merriam-Webster’s Collegiate Dictionary,
Tenth Edition, gives the date or century when the word was first recorded in
use. Find that date or century for each of these words. What language
did each come from?
army
|
gentleman
|
Justice
|
royal
|
castle
|
Guide
|
master
|
servant
|
Chief
|
herb
|
roast
|
soldier
|
2.
Word origins. In
each group below, one word was used in Old English, one is a Middle English
loan from French, and one is a Modern English loan from French. What origin
do you think each word has?
a. chair, chaise lounge, stool
b. table, tableau, tablet
c. (wheel) barrow, car, automobile
3. Exercises
on doublets and triplets:
a. You can
take a “bit” (English word) of cheese but if you want to use a more elegant
word you take a “__________” of cheese. (Find the French equivalent. Look for 3
more examples of doublets and write them.
b. Look up in
a monolingual dictionary the meaning of the following doublets. Can you find
semantic differences between both synonyms?
- Doom/Judgment
- House/mansion
- Wish/desire
c. Find the
missing word. Triplets.
|
Triplets
|
|
Old English
|
Latin
|
French
|
Fast
|
secure
|
_______________
|
_____________
|
Ascendant
|
Mount
|
Time
|
_____________
|
age
|
4. The
term meat comes from Indo-European and
distinguishes all solid food from all liquid food. The term was used throughout
the Old English period; the OE term flœsc (flesh)
was also used, though specifically implying the “muscular tissue, or the
tissues generally, of animals, regarded as an article of food”. These two
terms described the eaten part of animals, whose names are still used in
Present Day English: cíecen (chicken), *picga (pig), scéap (sheep), cu (cow).
But
during the Middle English period, the French influence introduced words that describe
the cooked form of meat: pulterie
(poultry), motoun (mutton), boef (beef) amd veel (veal).
The
result is that the words for the whole animals or parts of the animals that
would eventually be used to produce the final, edible product were native words
–Old English words-, and the end result, as well as the title of the recipe, was French
loans. This signifies the
importance of the finished, edible product, with less importance placed on what
specifically went into making the stew –as French had much more prestige than
English.
So, provide
the English equivalents from the following French borrowings:
- Veal:
- Mutton:
- Poultry:
- Venison: