| 释义 |
▪ I. ‖ pita1|ˈpita|
Also 7 peet, 8–9 pito, 9 pittee.
[Sp. pita, a. Peruvian (Quichua) pita fine thread from bast or vegetable fibre: cf. Gonzalez Holguin, 1608, ‘pita, pilo delgado de hazer puntas’ (fine thread to make points).]
a. Name for the ‘American aloe’ (Agave americana) and allied species.
b. The tough fibre obtained from these plants, used for cordage, etc.: also called pita-fibre, pita-flax, pita-hemp, pita-thread. Less properly applied to fibres obtained from other allied plants, as Agave Ixtli (istle) and Fourcroya gigantea.
c. pita-wood, the pith-like wood of Fourcroya gigantea.
1698Osborne tr. Froger's Voy. Straits Magellan 129 The Peet is an herb that can be peeled in the same manner as hemp. 1748Earthquake of Peru iii. 46 From them they draw the Thread call'd Pita. 1748Anson's Voy. ii. v. 177 Pito thread. 1843Prescott Mexico i. v. (1850) I. 128 A veil made of the fine web of the pita. 1860Tylor Anahuac (1861) 88 There are two kinds of aloe-fibre; one coarse, ichtli, the other much finer, pito. 1886Treas. Bot. 898 Pita-fibre and Pita-thread are..the fibre, called also Aloe-fibre, obtained from the leaves of the larger Agaves. 1898H. Kirk Brit. Guiana Gloss. 352 Pittee, a strong kind of fibre.
▪ II. pita2|ˈpiːtə, ˈpɪtə|
Also peeta, pitah, pitta.
[ad. mod.Gr. πήττα, πίτ(τ)α bread, cake, pie, perh. f. Gr. πεπτ-ός cooked, f. πέσσειν, πέττ-, to cook, bake. Cf. Turk. pide, Heb. pittah in similar senses.]
A thick flat bread of the kind common in Mediterranean and Arab countries, usu. cut open and filled with a meat or other filling. Also attrib.
1951,1963[see felafel]. 1964M. Duncan Cooking Greek Way 212 Pita Yaourtiou, Yoghurt cake. Ibid 213 The pita at this [dough] stage should be about 2 inches thick. 1965R. Howe Balkan Cooking 136 Pita is made in the same manner as Austrian struedel and its success depends entirely on the paper-like thinness of the pastry. 1967A. Bailey in L. Deighton London Dossier 56 A bread called ‘pita’ that looks like an oven glove and is usually stuffed with meat, raw onions and tomatoes. 1970Times 29 Apr. 18/4 With your souvlakia you will get pitta, excellent flat round bread. 1971D. Meiring Wall of Glass xi. 87 They had..eaten pita and humus..in the Arab restaurants in the port. 1974Times 4 May 11/2 The Continental..on the Charing Cross Road..offers..warm Greek pitta stuffed with turkey. 1975Jewish Chron. 18 July (Food & Wine Suppl.) p. iii/2 A pita—the flat Arab style bread—is split open, a few of the falafel balls stuffed in. 1976Islander (Victoria, B.C.) 1 Aug. 4/1 (caption) Phyliss buying fallafel and pita in Jerusalem. 1977National Observer (U.S.) 8 Jan. 12/3, I made my own pita bread, the flat chewy Arab bun that can be cut in half and stuffed with any number of goodies. 1978Lancashire Life Apr. 71/3 We were tackling the first course... For me that was taramosalata, a puree of smoked cod roe, olive oil and lemon juice which had a most distinctive tang; it was served with a great quantity of pitta bread and was quite different from the last taramosalata I tasted. 1979T. Barling Olympic Sleeper ix. 95 The boy brought olives and peppers, sliced cheese and tomatoes, hot pita..and marinated octopus. |