| 释义 |
‖ Niçois, n. and a.|niswa|
Also fem. Niçoise |niswaz|; pl. Niçois.
[Fr.]
A. n.
1. A native or inhabitant of the city of Nice in south-eastern France.
1881S. R. Hole Nice & her Neighbours vi. 112 The Niçois is in his glory when he can afford to hire a carriage, drive..to some fête in the neighbourhood, and eat the lapin garanti. 1935Lady Fortescue Perfume from Provence 22 The Niçois, tired and furious, of course protested violently. 1959Chambers's Encycl. X. 26/2 It [sc. the old town] contains the greater number of Italian-speaking Niçois. 1960E. David French Provincial Cooking 165 The Niçois have borrowed this sauce from their neighbours. 1964E. Ambler Kind of Anger vi. 205 A beautiful young Niçoise, Mademoiselle Lucia Bernardi. 1986Time 17 Nov. 98/2 Museums, up to now, have not shown us much of Matisse the Niçois.
2. An object (in quot., a mantle) made in or characteristic of Nice. rare.
1873Young Englishwoman June 286/1 A Niçois of black Sicilienne forming a tight-fitting bodice at the back with a large basque.
B. adj.
a. Of, belonging to, or characteristic of Nice, its inhabitants, or their speech.
1881S. R. Hole Nice & her Neighbours viii. 147 There are three pictures by the great Niçois painter, Ludovico Bréa. 1897Private Life of Queen ix. 80 She [sc. the Queen] bought the poor beaten donkey ‘Jacko’ from his cruel Niçois master. 1935Lady Fortescue Perfume from Provence 18 The nasal Niçois twang. 1960E. David French Provincial Cooking 85 Basil..figures in Provençal cookery, especially in the famous Soupe au Pistou of the Niçois country. 1964E. Ambler Kind of Anger iii. 73 Her French had a faint Niçois accent. 1981Times Lit. Suppl. 9 Jan. 29/1 The Niçois dialect, and for that matter the Monegascan, is close to that of Genoa.
b. spec. in Cookery. Designating dishes or items of food, esp. garnished with tomatoes, capers, anchovies, etc., characteristic of Nice or the surrounding region. Freq. used postpositively, as ratatouille niçoise s.v. ratatouille n. b, salade niçoise n. Also absol.
1884F. J. Déliée Franco-Amer. Cookery Bk. 261 (heading) Niçoise sauce. 1907G. A. Escoffier Guide Mod. Cookery 621 Salade Niçoise, take equal quantities of French beans, potato dice, and quartered tomatoes. Decorate with capers, small, stoned olives, and anchovy fillets. 1939A. L. Simon Conc. Encycl. Gastron. I. 41 Niçoise, (garniture pour poissons.) Tomatoes, garlic, capers and lemon. Beurre d'Anchois. 1960E. David French Provincial Cooking 165 A famous Niçois soup of which there are many versions. |