origin of ‘a baker’s dozen’ and ‘thirteen to the dozen’
from the bakers’ former practice of adding a loaf to a dozen, either as a safeguard against accusations of giving light weight or as the retailer’s profit
Read More“ad fontes!”
from the bakers’ former practice of adding a loaf to a dozen, either as a safeguard against accusations of giving light weight or as the retailer’s profit
Read Morehistory (and Latin and French equivalents) of ‘to cut off one’s nose to spite one’s face’ (to carry out a vengeful action that hurts oneself more than another)
Read Morerefers to the possibility of finding a pearl in an oyster—coined by Shakespeare in The Merry Wives of Windsor, perhaps in allusion to a proverb
Read More1611—from French ‘omelette’, ultimately an alteration of ‘lemelle’, ‘knife blade’ (from Latin ‘lamella’), with reference to the flattened shape of the dish
Read More1837—used by Sainte-Beuve to describe French poet Vigny’s seclusion in a turret room and preoccupation with inspiration unconnected with practical matters
Read Moreto return to the matter in hand—from French ‘revenons à nos moutons’ (‘let’s return to our sheep’), allusion to ‘La Farce de Maistre Pierre Pathelin’ (ca 1457)
Read Morefrom the image of breaking the frozen surface of a river in order to make a passage for boats – probably from Latin ‘scindere glaciem’, in Erasmus’s Adages
Read More‘French kiss’—19th century: a kiss on both cheeks—early 20th century (USA): a kiss with contact between tongues
Read MoreSince WWI, ‘Franglais’ has been coined to denote: French spoken by an Anglophone, English spoken by a Francophone and French speech using English words.
Read Morea sweet smell produced when rain falls on parched earth—1964; literally ‘tenuous essence derived from rock or stone’, from Greek ‘petro’ and ‘ichor’
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