boudin

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English

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Etymology

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Unadapted borrowing from French boudin. Doublet of pudding. Cf. also poutine.

Pronunciation

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  • (UK) IPA(key): /buːˈdæ̃/, /ˈbuː.dæ̃/
  • (US) IPA(key): /buˈdæ̃/
  • Audio (US):(file)

Noun

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boudin (plural boudins)

  1. A kind of blood sausage in French, Belgian, Luxembourgish and related cuisines.
    • 1995, Frank Bradley, International Marketing Strategy, Prentice Hall PTR:
      Eurohucksters will find it difficult to wean the sausage lovers of Liége away from their bursting black Belgian boudins and toward Birmingham's humble bangers. Beer hawkers should fare no better.
    • 2002, Alan Davidson, The Penguin Companion to Food, Penguin Group USA, page 98:
      The principal French boudin competition is held every year at Mortagne-au-Perche in Normandy, attracting hundreds []
    • 2017, Jonathan Meades, The Plagiarist in the Kitchen: A Lifetime's Culinary Thefts, Unbound Publishing, →ISBN:
      In general the softer, mousse-like texture of French boudins is the more appropriate in this instance.
  2. A sausage in southern Louisiana Creole and Cajun cuisine, made from rice, ground pork (occasionally crawfish), and spices in a sausage casing.
  3. A structure formed by boudinage: one or a series of elongated, sausage-shaped section(s) in rock.
    • 1968, I. M. Stevenson, A Geological Reconnaissance of Leaf River Map-area, New Quebec and Northwest Territories:
      Formation of boudins
      Although the shape of the greenstone bodies resembles in many ways that of boudins as described elsewhere (Cloos, 1946, 1947; Ramberg, 1955; Jones, 1959), the shape of the greenstone bodies is believed to be ...
    • 1986, David P. Gold, Carbonatites, Diatremes, and Ultra-alkaline Rocks in the Oka Area, Quebec: May 22-23, 1986:
      However, discordant dykes, locally disrupted in boudins, attest to both late dykes and post-crystallization movement of the carbonate rocks. Some of those boudins are interpreted as immiscible silicate blebs in carbonatitic melt []
    • 1994, A. Thomas, Nicholas Culshaw, Kenneth L. Currie, Geological Survey of Canada, Geology of the Lac Ghyvelde-Lac Long Area, Labrador and Quebec:
      Small bodies of mafic to ultramafic rocks occur as boudins or sills up to 7 km long within the gneiss.
    • 1995, Northeastern Geology and Environmental Sciences:
      The blocks do not penetrate the leucogneiss foliation that surrounds them, and the result is a single boudin with a composite core.

Derived terms

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French

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Etymology

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Inherited from Middle French boudin, from Old French boudin, of uncertain origin. Possibly from a root *bod- (swollen), possibly from Germanic, from Proto-Indo-European *bed- (to swell) (Pok. 96), from *bʰew- (to swell) (Pok. 98-102). This would suggest a connection with Proto-Germanic *paddǭ (toad).[1]

The derivation from Vulgar *botellinus, from botellus (small sausage),[2] the diminutive form of botulus (sausage, black pudding; intestine) is disputed on phonological grounds; as the outcome of botellus is Old French boel (> modern boyau), this may instead require a Vulgar Latin *bolet(t)inus for boudin.

Pronunciation

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Noun

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boudin m (plural boudins)

  1. (approximately) blood sausage, black pudding
  2. (inflatable) tube, ring
  3. (colloquial, derogatory) fatty, lardarse
    • 1984, Jacques Sadoul, La chute de la maison Spencer, J'ai Lu, page 70:
      Bof ! c’est peut-être ma tante, mais c’est un gros boudin quand même.
      Humph! She may be my aunt, but she's still a fatso.
  4. (colloquial, derogatory) ugly person (not necessarily obese)
    • 1991, Marc Zmirov, Julia:
      Alors que n’importe quel boudin peut se faire n’importe quel type.
      While any uggo can screw whatever guy she wants.

Derived terms

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Descendants

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  • English: boudin

References

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  1. ^ Pokorny, Julius (1959) “96-102”, in Indogermanisches etymologisches Wörterbuch [Indo-European Etymological Dictionary] (in German), volume 1, Bern, München: Francke Verlag, pages 96-102
  2. ^ Douglas Harper (2001–2024) “pudding”, in Online Etymology Dictionary.

Further reading

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