racletten.

Brit.

/raˈklɛt/, U.S.

/rəˈklɛt/

Origin: A borrowing from French. Etymon: French raclette.

Etymology: < French raclette (small) scraper (1788), traditional melted cheese dish, (also) type of cheese used in preparing the dish (1896), (in archaeology) stone tool of the scraper type discovered in the valley of the Vézère in south-west France (A. Cheynier 1930, in Bull. Soc. Préhist. Française 27 488) < racle scraper (also in specific senses denoting types of implement; earliest in sense ‘kind of small hoe’ (1561 in Middle French); < racler to scrape, to rake (1377) < Old Occitan rasclar to scrape, especially with a wooden instrument (c1240) < an unattested post-classical Latin verb *rasculare (by syncopation < *rasiculare ) < classical Latin rāsus , past participle of rādere to scrape, shave (see raze v.) + -culus -culus suffix; compare Italian raschiare (a1160 as rascar )) + -ette -ette suffix.The name of the dish is attested earliest with reference to the cookery of the Valais in Switzerland (compare quots. 1949, 1971 at sense 2). With sense 1b compare slightly earlier racloir n. 2.

a. A scraper, a strigil. (Now only in sense 1b).

ΘΚΠ

the world > physical sensation > cleanness and dirtiness > cleaning > cleaning or cleanliness of the person > [noun] > strigil

rubber1581

scraper1581

strigil1581

skin-scraper1864

raclette1887

1887 D. Maguire Art of Massage (ed. 4) ii. 19 Our masseurs of to-day use an instrument similar to the strigil, made of box or any other hard wood, and call it sometimes strigil or raclette.

b. Archaeology. A stone tool of the scraper type discovered in the valley of the Vézère in south-west France, and dating from the early Magdalenian period.

ΘΚΠ

society > occupation and work > equipment > tool > types of tools generally > prehistoric tool > [noun] > types of

flintstonec1400

celt1748

fairy hammer1815

axe1851

flint-flake1851

stone-axe1864

flake-knife1865

scraper1865

thumb-flint1865

tool-stone1865

saddle quern1867

fabricator1872

grattoir1872

hammer-stone1872

tribrach1873

flake1875

hand-axe1878

pick1888

turtle-back1890

racloir1892

eolith1895

pebble chopper1895

palaeotalith1897

tranchet1899

point1901

pygmy flint1907

microlith1908

Gravette1911

keeled scraper1911

lissoir1911

coup de poing1912

end-scraper1915

burin1916

rostro-carinate1919

tortoise core1919

blade1921

axe-adze1925

petit tranchet1926

tournette1927

pebble tool1931

raclette1932

biface1934

cleaver1935

thumbnail scraper1937

microblade1959

linguate1966

1932 Proc. Prehistoric Soc. E. Anglia 1931 6 322 Dr. André Cheynier,..working at Badegoule, has obtained from a special layer several hundreds of..tools, to which he has given the name of Raclettes.

1970 Amer. Antiq. 35 32 Raclettes were less common in Clovis than in later periods.

1995 Current Anthropol. 36 760 The typical raclettes and multiple star-shaped borers of the early Magdalenian.

2. Cookery. A dish traditionally made in parts of Switzerland and France, consisting of melted cheese served with potatoes, pickled onions, and gherkins; cheese of the type used in this dish.Traditionally the cheese was heated over an open fire and scraped on to the diner's plate.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > butter and cheese dishes > [noun] > fondue

fondue1899

raclette1914

fonduta1932

1914 V. Tissot Unknown Switzerland iv. vi. 266 When the cheese is sufficiently melted, one of them takes a long knife, scrapes off the melted layer and lays it on a slice of bread. This is what is called a raclette.

1949 A. L. Simon Dict. Gastron. 200/2 Raclette, the name given in the Valais Canton of Switzerland to the local Fondue.

1961 Times 23 Mar. 16/7 The Seiler family arranged an enormous raclette party on the slopes of the Riffelalp.

1971 Vogue 15 Sept. 118/1 Raclette..is..a speciality of the Valais... A whole side of cheese is grilled in front of a brazier..the sizzling bits scraped on to your plate..served with potatoes boiled in their skins and gherkins.

2000 S. Fallon & M. Rothschild World Food: France (Lonely Planet Guide) 161 Raclette is as popular here as it is across the border in Switzerland. It is seldom eaten on its own but heated over a spit shaped like half a wheel and then scraped off with a knife.

This entry has been updated (OED Third Edition, June 2008; most recently modified version published online March 2022).

单词	raclette
释义	racletten. Brit. /raˈklɛt/, U.S. /rəˈklɛt/ Origin: A borrowing from French. Etymon: French raclette. Etymology: < French raclette (small) scraper (1788), traditional melted cheese dish, (also) type of cheese used in preparing the dish (1896), (in archaeology) stone tool of the scraper type discovered in the valley of the Vézère in south-west France (A. Cheynier 1930, in Bull. Soc. Préhist. Française 27 488) < racle scraper (also in specific senses denoting types of implement; earliest in sense ‘kind of small hoe’ (1561 in Middle French); < racler to scrape, to rake (1377) < Old Occitan rasclar to scrape, especially with a wooden instrument (c1240) < an unattested post-classical Latin verb rasculare (by syncopation < rasiculare ) < classical Latin rāsus , past participle of rādere to scrape, shave (see raze v.) + -culus -culus suffix; compare Italian raschiare (a1160 as rascar )) + -ette -ette suffix.The name of the dish is attested earliest with reference to the cookery of the Valais in Switzerland (compare quots. 1949, 1971 at sense 2). With sense 1b compare slightly earlier racloir n. 2. 1. a. A scraper, a strigil. (Now only in sense 1b). ΘΚΠ the world > physical sensation > cleanness and dirtiness > cleaning > cleaning or cleanliness of the person > [noun] > strigil rubber1581 scraper1581 strigil1581 skin-scraper1864 raclette1887 1887 D. Maguire Art of Massage (ed. 4) ii. 19 Our masseurs of to-day use an instrument similar to the strigil, made of box or any other hard wood, and call it sometimes strigil or raclette. b. Archaeology. A stone tool of the scraper type discovered in the valley of the Vézère in south-west France, and dating from the early Magdalenian period. ΘΚΠ society > occupation and work > equipment > tool > types of tools generally > prehistoric tool > [noun] > types of flintstonec1400 celt1748 fairy hammer1815 axe1851 flint-flake1851 stone-axe1864 flake-knife1865 scraper1865 thumb-flint1865 tool-stone1865 saddle quern1867 fabricator1872 grattoir1872 hammer-stone1872 tribrach1873 flake1875 hand-axe1878 pick1888 turtle-back1890 racloir1892 eolith1895 pebble chopper1895 palaeotalith1897 tranchet1899 point1901 pygmy flint1907 microlith1908 Gravette1911 keeled scraper1911 lissoir1911 coup de poing1912 end-scraper1915 burin1916 rostro-carinate1919 tortoise core1919 blade1921 axe-adze1925 petit tranchet1926 tournette1927 pebble tool1931 raclette1932 biface1934 cleaver1935 thumbnail scraper1937 microblade1959 linguate1966 1932 Proc. Prehistoric Soc. E. Anglia 1931 6 322 Dr. André Cheynier,..working at Badegoule, has obtained from a special layer several hundreds of..tools, to which he has given the name of Raclettes. 1970 Amer. Antiq. 35 32 Raclettes were less common in Clovis than in later periods. 1995 Current Anthropol. 36 760 The typical raclettes and multiple star-shaped borers of the early Magdalenian. 2. Cookery. A dish traditionally made in parts of Switzerland and France, consisting of melted cheese served with potatoes, pickled onions, and gherkins; cheese of the type used in this dish.Traditionally the cheese was heated over an open fire and scraped on to the diner's plate. ΘΚΠ the world > food and drink > food > dishes and prepared food > butter and cheese dishes > [noun] > fondue fondue1899 raclette1914 fonduta1932 1914 V. Tissot Unknown Switzerland iv. vi. 266 When the cheese is sufficiently melted, one of them takes a long knife, scrapes off the melted layer and lays it on a slice of bread. This is what is called a raclette. 1949 A. L. Simon Dict. Gastron. 200/2 Raclette, the name given in the Valais Canton of Switzerland to the local Fondue. 1961 Times 23 Mar. 16/7 The Seiler family arranged an enormous raclette party on the slopes of the Riffelalp. 1971 Vogue 15 Sept. 118/1 Raclette..is..a speciality of the Valais... A whole side of cheese is grilled in front of a brazier..the sizzling bits scraped on to your plate..served with potatoes boiled in their skins and gherkins. 2000 S. Fallon & M. Rothschild World Food: France (Lonely Planet Guide) 161 Raclette is as popular here as it is across the border in Switzerland. It is seldom eaten on its own but heated over a spit shaped like half a wheel and then scraped off with a knife. This entry has been updated (OED Third Edition, June 2008; most recently modified version published online March 2022). < n.1887
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