carpaccion.

Brit.

/kɑːˈpatʃɪəʊ/, U.S.

/kɑrˈpɑtʃ(i)oʊ/

Forms: also with capital initial.

Origin: From a proper name. Etymon: proper name Carpaccio.

Etymology: < the name of Vittore Carpaccio (c1460–1525), Venetian painter, who used a distinctive red colour similar to that of raw beef.The dish is said to have been created by Giuseppe Cipriani of Harry's Bar in Venice in 1961, inspired by an exhibition of Carpaccio's work at the Doge's Palace. Compare Bellini n.

An Italian dish of extremely thin slices of marinated raw or very rare beef, typically served with olive oil and lemon juice. Hence: a dish in which the main ingredient is served, usually raw, in extremely thin slices.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > other meat dishes

langue de boeuf1381

sawgeatc1390

pome-garneza1450

olive1598

potato pie1600

capilotade1611

carbonade1651

beef à la mode1653

Scots collops1657

Scotch collops1664

galantine1702

grenadine1706

scotched collops1708

à la mode beef1723

miroton1725

German duck1785

cottage pie1791

chartreuse1806

timbale1824

sanders1827

rognon1828

rolliche1830

schalet1846

old thing1848

Brunswick stew1855

scrapple1855

moussaka1862

cannelon1875

crépinette1877

shepherd's pie1877

chop suey1888

estouffade1889

noisette1891

chaudfroid1892

patty1904

boeuf bourguignon1915

sukiyaki1920

bœuf stroganoff1932

bœuf1936

flauta1938

rumaki1941

rendang1948

pastitsio1950

keema1955

bulgogi1958

moo shu1962

Melba1964

shabu-shabu1970

carpaccio1974

al pastor1977

gosht1982

parmo1999

parmesan2003

beef stroganof-

1974 N.Y. Times 16 June vi. 47/1 Carpaccio... Have the meat sliced as thinly as possible... Put the remaining ingredients into the..blender... Spoon the sauce over the meat.

1989 Caterer & Hotelkeeper 14 Dec. 43/1 Although more usually associated with paper thin slices of raw beef, this ‘carpaccio’ was thin slices of traditionally cured duck breasts, served with a delicate vinaigrette.

1994 Minnesota Monthly May 61/2 A retro, clubby retreat where fish is the forte, from smoked salmon and tuna carpaccio as starters on to mahi-mahi, swordfish, and Norwegian salmon.

1998 N. Lawson How to Eat (1999) 153 Real carpaccio, as invented by Harry's Bar, and served up in modish joints all over the northern and southern hemispheres.

This is a new entry (OED Third Edition, June 2005; most recently modified version published online December 2021).

单词	carpaccio
释义	carpaccion. Brit. /kɑːˈpatʃɪəʊ/, U.S. /kɑrˈpɑtʃ(i)oʊ/ Forms: also with capital initial. Origin: From a proper name. Etymon: proper name Carpaccio. Etymology: < the name of Vittore Carpaccio (c1460–1525), Venetian painter, who used a distinctive red colour similar to that of raw beef.The dish is said to have been created by Giuseppe Cipriani of Harry's Bar in Venice in 1961, inspired by an exhibition of Carpaccio's work at the Doge's Palace. Compare Bellini n. An Italian dish of extremely thin slices of marinated raw or very rare beef, typically served with olive oil and lemon juice. Hence: a dish in which the main ingredient is served, usually raw, in extremely thin slices. ΘΚΠ the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > other meat dishes langue de boeuf1381 sawgeatc1390 pome-garneza1450 olive1598 potato pie1600 capilotade1611 carbonade1651 beef à la mode1653 Scots collops1657 Scotch collops1664 galantine1702 grenadine1706 scotched collops1708 à la mode beef1723 miroton1725 German duck1785 cottage pie1791 chartreuse1806 timbale1824 sanders1827 rognon1828 rolliche1830 schalet1846 old thing1848 Brunswick stew1855 scrapple1855 moussaka1862 cannelon1875 crépinette1877 shepherd's pie1877 chop suey1888 estouffade1889 noisette1891 chaudfroid1892 patty1904 boeuf bourguignon1915 sukiyaki1920 bœuf stroganoff1932 bœuf1936 flauta1938 rumaki1941 rendang1948 pastitsio1950 keema1955 bulgogi1958 moo shu1962 Melba1964 shabu-shabu1970 carpaccio1974 al pastor1977 gosht1982 parmo1999 parmesan2003 beef stroganof- 1974 N.Y. Times 16 June vi. 47/1 Carpaccio... Have the meat sliced as thinly as possible... Put the remaining ingredients into the..blender... Spoon the sauce over the meat. 1989 Caterer & Hotelkeeper 14 Dec. 43/1 Although more usually associated with paper thin slices of raw beef, this ‘carpaccio’ was thin slices of traditionally cured duck breasts, served with a delicate vinaigrette. 1994 Minnesota Monthly May 61/2 A retro, clubby retreat where fish is the forte, from smoked salmon and tuna carpaccio as starters on to mahi-mahi, swordfish, and Norwegian salmon. 1998 N. Lawson How to Eat (1999) 153 Real carpaccio, as invented by Harry's Bar, and served up in modish joints all over the northern and southern hemispheres. This is a new entry (OED Third Edition, June 2005; most recently modified version published online December 2021). < n.1974
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