apricot (W3)
Katal. "abercoc", dt. "Aprikose", span. "albaricoque", frz. "abricot", ital. "albicocca", ndl. "abrikoos", engl. "apricot", bot. "Prunus armeniaca", geht über ndl. "abrikoos", frz. "abricots" (Plur.), span. "albaricoque" zurück auf arab. "al-barquq", "al-barqûq" = dt. "die Pflaume". Die Araber sollen es jedoch ihrerseits aus spätgriech., spätlat. "praecoca" = dt. "Pfirsiche", mit der wörtlichen Bedeutung dt. "frühreife (Frucht)", frz. "fruit précoce", (lat. "praecoquus" = dt. "vor der Zeit reif") übernommen haben.Als Wurzel wird ide. "*pekw-" mit der Bedeutung dt. "kochen", "backen", "braten", "reifen", "reif werden lassen", "reif werden" postuliert.
In den europäischen Sprachen wurde also der arabische Artikel "al" (metanalytisch) mit zum lateinischen Ausgangswort "praecoca" übernommen. Während Spanisch und Italienisch das "al-" beibehielten, wurde es in anderen Sprachen zu "a-"verkürzt.
Die Wanderung der "Aprikose" scheint also in Rom zu beginnen, führt dann nach Griechenland, Byzanz, Arabien, die Iberische Halbinsel, Italien, Frankreich, Deutschland, England, und dann in das restliche Europa, von Skandinavien in den Norden Rußlands und weiter nach Osten.
"Apricot" als Farbe: - #ff8e0d - Apricot
"Apricot" als Farbe: - #e8793e - Apricot
"Apricot" als Farbe: - #ffa161 - Apricot
"Apricot" als Farbe: - #ff6f1a - Apricot
"Light Apricot" als Farbe: - #ffb28b - Light Apricot
"Light Apricot" als Farbe: - #ee9374 - Light Apricot
"Apricot Buff" als Farbe: - #e8793e - Apricot Buff
"Apricot Cream" als Farbe: - #ffca86 - Apricot Cream
"Apricot Cream" als Farbe: - #ffdb8b - Apricot Cream
"Apricot Orange" als Farbe: - #e8793e - Apricot Orange
"Apricot Sherbet" als Farbe: - #ffb961 - Apricot Sherbet
"Apricot Tan" als Farbe: - #e8793e - Apricot Tan
"Apricot Tan" als Farbe: - #f7943c - Apricot Tan
"Apricot Yellow" als Farbe: - #ffd35f - Apricot Yellow
"Apricot Yellow" als Farbe: - #d79d41 - Apricot Yellow
"Apricot Yellow" als Farbe: - #e59e1f - Apricot Yellow
"Golden Apricot" als Farbe: - #ffa161 - Golden Apricot
"Golden Apricot" als Farbe: - #e8793e - Golden Apricot
(E?)(L?) https://www.alkohol-lexikon.de/ALCOHOL/AL_GE/apricot.shtml
Apricot Brandy
(E?)(L?) https://www.barrypopik.com/index.php/new_york_city/entry/summary32/
Entry from May 22, 2006
"Big Apricot" (summary)
"New York City" is "the Big Apricot" in a Superman comic where the city is also called "Metropolis".
(E?)(L?) https://www.bartleby.com/81/8942.html
"Irish Apricots" - "Potatoes"
(E?)(L?) http://www.botanical.com/botanical/mgmh/a/apric050.html
"Apricot" - Botanical: "Prunus Armeniaca (LINN.)"
Family: N.O. Rosaceae---Synonyms---"Apricock". "Armeniaca vulgaris".
- Description
- Constituents
- Medicinal Action and Uses
---Parts Used---Kernels, oil.
---Habitat---Although formerly supposed to come from "Armenia", where it was long cultivated, hence the name "Armeniaca", there is now little doubt that its original habitat is northern China, the Himalaya region and other parts of temperate Asia. It is cultivated generally throughout temperate regions. Introduced into England, from Italy, in Henry VIII's reign.
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(E?)(L?) https://www.deliaonline.com/search?s=Apricot
Apricot (Recipes Videos Content)
(E?)(L?) https://www.dictionary.com/browse/apricot
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Origin of "apricot"
1545–55; Middle French "abricot", Portuguese "albricoque" or Spanish "albarcoque", "albaricoque", Arabic "al" "the" + "barquq" - Medieval Greek - Late Latin "praecocquum", for Latin "(persicum) praecox" literally, "early-ripening peach", perhaps referring to the "apricot" (see "peach", "precocious"); replacing earlier "abrecock" - Portuguese or Spanish; later "p" for Middle French "b" perhaps - Latin "praecox"
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(E?)(L?) https://www.etymonline.com/word/apricot
"apricot" (n.)
roundish, orange-colored, plum-like fruit, 1550s, "abrecock", from Catalan "abercoc", related to Portuguese "albricoque", from Arabic "al-birquq", through Byzantine Greek "berikokkia" which is probably from Latin "(malum) praecoquum" "early-ripening (fruit)" (see "precocious"). Form assimilated to French "abricot".
Latin "praecoquis" "early-ripe", can probably be attributed to the fact that the fruit was considered a variety of peach that ripened sooner than other peaches .... [Barnhart]
Native to the Himalayas, it was introduced in England in 1524. The older Latin name for it was "prunum Armeniacum" or "malum Armeniacum", in reference to supposed origin in Armenia. As a color name, by 1906.
Related Entries
- ide. "*pekw-"
- "precocious"
(E?)(L?) http://www.foodreference.com/html/fapricots.html
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In Latin, "apricot" means "precious", a label earned because it ripens earlier than other summer fruits. A relative of the peach, the "apricot" is smaller and has a smooth, oval pit that falls out easily when the fruit is halved.
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(E?)(L?) http://www.gutenberg.org/browse/authors/l
Lambert, Edward
The Art of Confectionary
Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar. (English) (as Author)
(E?)(L?) http://www.gutenberg.org/browse/authors/u
The Apricot Tree (English) (as Author)
(E?)(L?) https://hpd.nlm.nih.gov/cgi-bin/household/brands?tbl=chem&id=2232
Chemical Name: "Apricot extract"
(E?)(L?) https://hpd.nlm.nih.gov/cgi-bin/household/brands?tbl=chem&id=687
Chemical Name: "Apricot kernel oil"
(E?)(L?) https://www.howstuffworks.com/search.php?terms=Apricot
Apricot
(E?)(L?) https://www.oedilf.com/db/Lim.php?Word=apricot
Limericks on "apricot"
(E?)(L?) https://www.oedilf.com/db/Lim.php?Word=apricot%20kernel%20oil
imericks on "apricot kernel oil"
(E?)(L?) https://www.oedilf.com/db/Lim.php?Word=apricot%20sickness
Limericks on "apricot sickness"
(E?)(L?) https://blog.oup.com/2012/08/word-origin-apricot-etymology/
Two English apr-words, part 2: "Apricot"
AUGUST 8TH 2012
By Anatoly Liberman
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The Romans first called the fruit "malum (or prunum) Armeniacum" = "Armenian apple (or plum)" and after that "malum praecoquum" = "early ripening apple" (compare Engl. "precocious") because apricots were considered to be a kind of peaches, but they ripen first. Latin "coquere" means "cook” (the English verb is a borrowing of it). Consequently, "praecoquere" means "cook", "boil beforehand". Our "precocious children" are (figuratively speaking) ready for use "(cooked) too soon". The Greeks pronounced the Latin adjective as "praikókon", but in Byzantium it changed to "beríkokkon". In this form it became known to the Arabs, who shortened it and added the definite article. The result was "al-burquq" and "al-barquq". The Modern Romance names of the "apricot" owe their existence to Arabic: Spanish "albaricoque", Portuguese "albricoque", Italian "albercocca", "albicocca" (in dialects often without the Arabic article), and French "apricot". It may seem more natural to suppose that the point of departure was the East rather than Rome, but things probably happened as described above.
English and French (French perhaps via Provençal) got this word from Portuguese or Spanish. The earliest recorded French form (1512) is "aubercot" and the earliest English one (1551) "abrecock". Modern Engl. "apricot" (never mind the ways the first vowel sounds in America) was altered to adjust partly to French "abricot" (a usual procedure), but in French final "t" is mute. In some European languages, the name of the "apricot" ends in "–s": German "Aprikose", Dutch "abrikoos" (in Minsheu’s days it was still "abrikok"), Swedish and Norwegian "aprikos", Danish "abrikos", and Russian "abrikos". The origin of final "–s" in the lending language is unclear (from the French plural? Rather unlikely). The vernacular Arabic name of the fruit is "mishmish" and "mushmush". The recollection of the "Armenian apple" is not quite lost in modern languages. We discern the "Armenian" echo in Italian "armillo", in southern German "marille" (with many variants), and in Dutch dialectal "merelle" ~ "morille" = "sour cherry", apparently under the influence of Latin "amarellus" = "sour" (familiar to us from the sweet (!), but almond-flavored liqueur "amaretto" (Latin "amar" means "bitter")). Swiss "barelelli" and "barillen" are reminiscent of the Italian dialectal "bar–" names. The index to Bengt Hasselrot’s detailed study of the linguistic geography of the "apricot" contains close to four hundred variants of the names used for this fruit.
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The "peregrinations" of the "apricot" through Europe become more and more exciting at every step. But even without a brief stay in Tuscany, the way of the fruit is memorable: Rome — Greece — Byzantium — Arabia — the Iberian Peninsula — Italy, France, Germany, England, and the rest of the continent, from Scandinavia in the north to Russia in the east. The word, as Skeat put it, reached us in a very roundabout manner. In his Concise Dictionary, in which all words were supposedly expected to shrink, the manner is called indirect.
Anatoly Liberman is the author of "Word Origins…And How We Know Them" as well as "An Analytic Dictionary of English Etymology: An Introduction". His column on word origins, "The Oxford Etymologist", appears here, each Wednesday.
(E?)(L?) http://www.recipesource.com/baked-goods/desserts/cookies/apricot/
Recipes in this category:
- Apricot Almond Squares
- Apricot Bars
- Apricot Bars
- Apricot Bonbons
- Apricot Chews
- Apricot Cream Cheese Drops
- Apricot Fingers
- Apricot Tea Cookies
- Apricot-Cardamom Bars
- Apricot-cardamon Bars & Apricot Icing
- Holiday Apricot Balls
- Mrs. Fields Apricot Nectar Cookies
- Nutty Apricot Bars
- Snowy Apricot Bars
(E?)(L?) https://www.urbandictionary.com/define.php?term=Apricot
Apricot
(E?)(L?) https://westegg.com/etymology/
"Apricot"
This term, which comes from the French "abricot" - and was "aubercot" until the Fifteenth Century - does not have one simple etymology, but rather a combination of several, involving a considerable juxtaposition of ideas. On the one hand, we have Portuguese "albricoque", Spanish "albaricoque" and Italian "albicocca", which all stem from the Arabic "al barqouq" or "al birquq", for the Iberian Peninsula owed much to the Arab gardeners of Southern Spain (Andalusia). The Arabic word means "early-ripe", and itself derives from the Latin "praecox" or "praecoquum malum" (in Greek, "praecoxon"), meaning "early-ripener" and "early-ripening apple", respectively (see the etymology of "apple"). This was the name given by the Roman legionaries when they first brought the fruit back to Rome, as they were returning from the Near East in the first century. Being easy to eat, it also was called "aperitum", "fruit which opens easily", and there is an association with Greek "abros", "delicate", for it does not travel well and ripens very quickly. The idea that there was a connection with Latin "apricus", "ripe", may have given rise to the "p" in English "apricot", which combines with the French "-cot" ending. Incidentally, the fruit is "Aprikose" to the Germans and "abrikos" to the Russians, but all these roads lead to Rome, from where the term - and the fruit - first spread throughout Europe.
(E?)(L?) https://en.wikipedia.org/wiki/List_of_English_words_of_Arabic_origin_(A-B)
"apricot", "al-barquq", "apricot". Arabic is in turn traceable back to Early Byzantine Greek and thence to classical Latin "praecoqua", literally "precocious" and specifically "precociously ripening peaches", i.e. "apricots". The Arabic was passed onto the late medieval Spanish "albarcoque" and Catalan "albercoc", each meaning "apricot". Early spellings in English included "abrecok" (year 1551), "abrecox" (1578), "apricock" (1593), each meaning "apricot". The letter "t" in today's English "apricot" has come from French. In French it starts around the 1520s as "abricot" and "aubercot" meaning "apricot".
(E?)(L?) https://en.wikipedia.org/wiki/Apricot
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Etymology
Map of the etymology of "Apricot" from Latin via Late and Byzantine Greek to Arabic, Spanish and Catalan, Middle French and so to English
"Apricot" first appeared in English in the 16th century as "abrecock" from the Middle French, "aubercot", or later from Portuguese, "albricoque". The scientific name armeniaca was first used by Gaspard Bauhin in his Pinax Theatri Botanici (1623), referring to the species as Mala armeniaca "Armenian apple". Linnaeus took up Bauhin's epithet in the first edition of his Species Plantarum in 1753, Prunus armeniaca.
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(E?)(L?) http://en.wikipedia.org/wiki/List_of_company_name_etymologies
"Apricot Computers" - early UK-based microcomputer company founded by "ACT" ("Applied Computer Techniques"), a business software and services supplier. The company wanted a "fruity" name ("Apple" and "Acorn" were popular brands) that included the letters "A", "C" and "T". "Apricot" fit the bill.
(E?)(L?) https://wordcraft.infopop.cc/Archives/2006-3-Mar.htm
lat. "præcocquum", griech. "prekokkia" became "berikokkia", arab. "birquq", "al-birquq", "albarcoque", "al-borcoq", "albricoque", "albaricoque", "abercoc", "abricot", "apricot"
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"precocious" – showing unusually early mental development (not necessarily complimentary)
Etymology starts with Latin "coquere" "to cook" or, figuratively, "to ripen". So an "early-ripening" fruit or flower would be "præ-" "before" + "coquere", or "præcox". In English "prœcox" became "precocious". It first applied to fruits and flowers, but soon was used figuratively for "early maturing" persons, and the latter use is now far more common.
"Præcox" also leads us to today's word, an "early-ripening" fruit which in Latin was described as, and later named, "præcocquum". Traveling east, in Greek it became "prekokkia" and then "berikokkia", and thence the Arabic "birquq". The Arabs carried "al-birquq" ("the birquq") back westward through northern Africa and into the Iberian peninsula, and by metanalysis the "al" became attached as part of the word: "albarcoque", "al-borcoq", "albricoque", "albaricoque" and "abercoc" (O.Sp; Sp.Arab; Port.; Span.; Catalan). Also "abricot" Fr. and "albercoccia" Ital.
Do you recognize this fruit? It is the "apricot". One new-beginning is that the Arabic "al" ("the") had become attached. ("Alcohol" was similarly formed from "al-kohl".) A second change is that in English the "abr-" beginning changed to "apr-", as in Shakespeare:
Go, bind thou up yon dangling "apricocks", Which, like unruly children, make their sire Stoop with oppression of their prodigal weight:
– King Richard II, Act 3, Scene 4
No one is sure why the "abr-" changed to "apr-". Perhaps it is because the word was mistakenly thought to derive from [lat.] "aprico coctus", "ripened in a sunny place".
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(E?)(L?) http://www.zompist.com/arabic.html
"apricot" - "al-burquq" - from Greek
(E1)(L1) http://books.google.com/ngrams/graph?corpus=0&content=apricot
Abfrage im Google-Corpus mit 15Mio. eingescannter Bücher von 1500 bis heute.
Engl. "apricot" taucht in der Literatur um das Jahr 1640 / 1750 auf.
Erstellt: 2019-07