pandemainn.

Brit.

/ˈpandəmeɪn/, U.S.

/ˈpændəˌmeɪn/

Forms:

α. Middle English paindemeine, Middle English payndmayn, Middle English paynedemayne, Middle English peyndemayne, Middle English 1900s– payndemayn, 1900s– paindemain, 1900s– pandemain.

β. Middle English payman, Middle English paymen, Middle English paynemayn, Middle English paynmain, Middle English paynman, Middle English paynmayn, Middle English paynmayne, Middle English–1500s paynemayne.

Origin: A borrowing from French. Etymon: French pain demeine.

Etymology: < Anglo-Norman pain demeine, pain demaine < pain bread (see pain n.²) + demeine (see demesne n.), after post-classical Latin panis dominicus (from early 13th cent. in British sources), panis de dominico (late 11th cent. in a British source).It is uncertain whether the following should be taken as showing the Middle English or the Anglo-Norman word:1327 in H. E. Salter Mediaeval Arch. Univ. Oxf. (1921) II. 175 Walterus de Dunsterre habet I payndemayn Bastard.1378 in H. T. Riley Munimenta Gildhallæ Londoniensis (1860) III. 424 Etiam cum uno payndemayn.1417 in H. T. Riley Memorials London (1868) 644 [White loaves..called] painman.

Now historical.

White bread of the finest quality; a loaf or cake of this bread.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > bread > [noun] > fine bread

demeine1288

wastelc1300

pandemainc1390

wastel breadc1405

maine bread1443

mancheta1450

manchet breada1450

temse-loaf1552

court-bread1600

bara-picklet1611

temse-bread1611

c1390 G. Chaucer Sir Thopas 1915 Whit was his face as payndemayn [v.r. a peyndemayne], Hise lippes rede as rose.

c1440 Sir Degrevant (Thornton) (1949) 1409 (MED) Paynedemayne [v.r. Paynemayn] preualy Scho fett fra þe pantry.

a1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 11 (MED) Kytte fayre paynemaynnys in round soppys, an caste þe soppys þer-on.

a1475 Liber Cocorum (Sloane) (1862) 40 (MED) Take floure of payndemayn, and make þy past With water.

?a1500 Nominale (Yale Beinecke 594) in T. Wright & R. P. Wülcker Anglo-Saxon & Old Eng. Vocab. (1884) I. 788/32 Placencia, a payman.

a1525 Coventry Leet Bk. 300 To wit, ccc paynemaynes, a pipe of Rede wyne, a dosyn Capons of haut grece.

c1530 A. Barclay Egloges ii. sig. Kiii Incresyd is thy payne, Whan thou beholdest before thy lorde payne mayne.

1973 C. A. Wilson Food & Drink in Brit. vii. 241 The best white wheaten bread..was in the Middle Ages called wastel bread..or pandemain.

Compounds

† pandemain-baker n. Obsolete rare

ΚΠ

1454 in H. Nicolas Proc. & Ordinances Privy Council (1837) VI. 226 William Brynklowe, yoman paymenbaker.

This entry has been updated (OED Third Edition, March 2005; most recently modified version published online March 2022).

单词	pandemain
释义	pandemainn. Brit. /ˈpandəmeɪn/, U.S. /ˈpændəˌmeɪn/ Forms: α. Middle English paindemeine, Middle English payndmayn, Middle English paynedemayne, Middle English peyndemayne, Middle English 1900s– payndemayn, 1900s– paindemain, 1900s– pandemain. β. Middle English payman, Middle English paymen, Middle English paynemayn, Middle English paynmain, Middle English paynman, Middle English paynmayn, Middle English paynmayne, Middle English–1500s paynemayne. Origin: A borrowing from French. Etymon: French pain demeine. Etymology: < Anglo-Norman pain demeine, pain demaine < pain bread (see pain n.²) + demeine (see demesne n.), after post-classical Latin panis dominicus (from early 13th cent. in British sources), panis de dominico (late 11th cent. in a British source).It is uncertain whether the following should be taken as showing the Middle English or the Anglo-Norman word:1327 in H. E. Salter Mediaeval Arch. Univ. Oxf. (1921) II. 175 Walterus de Dunsterre habet I payndemayn Bastard.1378 in H. T. Riley Munimenta Gildhallæ Londoniensis (1860) III. 424 Etiam cum uno payndemayn.1417 in H. T. Riley Memorials London (1868) 644 [White loaves..called] painman. Now historical. White bread of the finest quality; a loaf or cake of this bread. ΘΚΠ the world > food and drink > food > dishes and prepared food > bread > [noun] > fine bread demeine1288 wastelc1300 pandemainc1390 wastel breadc1405 maine bread1443 mancheta1450 manchet breada1450 temse-loaf1552 court-bread1600 bara-picklet1611 temse-bread1611 c1390 G. Chaucer Sir Thopas 1915 Whit was his face as payndemayn [v.r. a peyndemayne], Hise lippes rede as rose. c1440 Sir Degrevant (Thornton) (1949) 1409 (MED) Paynedemayne [v.r. Paynemayn] preualy Scho fett fra þe pantry. a1450 in T. Austin Two 15th-cent. Cookery-bks. (1888) 11 (MED) Kytte fayre paynemaynnys in round soppys, an caste þe soppys þer-on. a1475 Liber Cocorum (Sloane) (1862) 40 (MED) Take floure of payndemayn, and make þy past With water. ?a1500 Nominale (Yale Beinecke 594) in T. Wright & R. P. Wülcker Anglo-Saxon & Old Eng. Vocab. (1884) I. 788/32 Placencia, a payman. a1525 Coventry Leet Bk. 300 To wit, ccc paynemaynes, a pipe of Rede wyne, a dosyn Capons of haut grece. c1530 A. Barclay Egloges ii. sig. Kiii Incresyd is thy payne, Whan thou beholdest before thy lorde payne mayne. 1973 C. A. Wilson Food & Drink in Brit. vii. 241 The best white wheaten bread..was in the Middle Ages called wastel bread..or pandemain. Compounds † pandemain-baker n. Obsolete rare ΚΠ 1454 in H. Nicolas Proc. & Ordinances Privy Council (1837) VI. 226 William Brynklowe, yoman paymenbaker. This entry has been updated (OED Third Edition, March 2005; most recently modified version published online March 2022). < n.c1390
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