attar/aktar: seller of medicinal herbs, herbalist[1] EN, [ Codex Cumanicus, 1303] speciarius [baharatçı, eczacı] - FA/TR: atar[ Filippo Argenti, Regola del Parlare Turco, 1533]
actár [aktar]: speciale di pepe & semi [baharat ve tohum
satıcısı]
fromAR ˁaṭṭār عَطَّار ıtır satan, baharatçı AR ˁiṭr
عِطْر ıtır
ıtır: (Scented geranium/Pelargonium) [ anon., Câmiü'l-Fürs, 1501] ıtriyat [ Evliya Çelebi, Seyahatname, 1665]; ˁıtriyyātdan ve niçe kerre yüz bin elvān ezhārın rāyiha-i tayyibesinden [güzel kokusundan] ādemin demağı muˁattar olur [insanın burnu parfümlenir]; fromAR ˁiṭr عطر güzel koku, parfüm, baharat AE/FR attar[2] "gül esansı"
kasap: butcher EN[2]; [ Codex Cumanicus, 1303] mačelarius FA hasap -TR kasap; [ anon., Tezkiretü'l-Evliya terc., 1341] ol ḳaṣṣābuŋ semiz eti var-ıdı; fromAR ḳaṣṣāb قصّاب kesimci, et kesip satan kimse AR ḳaṣaba قصب kesti
kasaba: [ anon., Câmiü'l-Fürs, 1501] [ Evliya Çelebi, Seyahatname, 1665] Kasaba-i Arnavudköy imāretlerin bildirür; fromARr ḳaṣaba(t) قصبة surla çevrili yerleşim, müstahkem yer AR ḳaṣaba قصب kesti; “controlled entrance to a habitation” LAT castrum
bakkal: manav grocer EN [3]; "bostancı, manav" [ anon., Tezkiretü'l-Evliya terc., 1341]; Ahmed bir baḳḳāla bir satl dutı komış-ıdı. "her türlü yiyecek satıcı" [ Meninski, Thesaurus, 1680]; baḳḳāl: Sebzevāt satıci. Olitor [manav], vul. olei, mellis, leguminum, uvarum, aliorumque eduliorum pec. salsorum venditor [halk dilinde sebze, bal, kuru bakliyat, yumurta ve diğer yiyecek maddeleri satan].; fromAR baḳḳāl بقّال sebze satan kimse, manav, bostancı AR baḳl بقل sebze; TR bakla
2. teşmil. Bu maddelerin satıldığı dükkân: Bakkalda bekleşen fıkarâ kızcağızları (Yahyâ Kemal). Hürriyetin her şeyden evvel cehâlet ve gafletten kurtulmak olduğunu bilmeden aktardan, bakkaldan satın alınır bir nesne imiş gibi ter ter tepinerek istiyorlardı (Sâmiha Ayverdi).
bakla: [ Aşık Paşa, Garib-name, 1330] bitdi baḳıla şinχıyār çün kıldı nāz / sarmusak hem mercümek ü hem piyāz [ Yadigâr-ı İbni Şerif, c.1421?] bakıla unı ve noχud unı ve arpa unı; "... zincir baklası" [ Ahmed Vefik Paşa, Lehce-ı Osmani, 1876]; bakla: (...) Bahriye ıstılahında zincir halkası.
fromAR baḳla(t)
بَقْلة [#bḳl
faˁla(t) mr.] çeşitli bitkilerin tanesi < Ar baḳl بَقْل her çeşit otsu bitki veya sebze
baklava: tatarTR: "diyagonal olarak göz göz kesilmiş hamur tatlısı" [ anon., Câmiü'l-Fürs, 1501]; tefşire (Fa.): baklağu ki ramazanda bişürürler [ Evliya Çelebi, Seyahatname, 1665] has un yufkasıŋdan tereyağı ve bādem ile bir gūne baklavadır kim yerde tennūr içinde pişerler. fromAR baḳlawī بقلوى örme zincir AR baḳla(t) بقلة bakla, zincir halkası
manav: greengrocer EN[4], "kavun ve karpuz satıcısı" [ Evliya Çelebi, Seyahatname, 1665] evsāf-i manavān yaˁnī karpuzciyān
1. Dükkânında meyve ve sebze satan kimse: Bir adam manavın birinden kırk para verip bir karpuz seçtirir, alır (Fâik Reşat).
2. teşmil. Meyve ve sebze satılan dükkân: Çayhâneler, muhallebiciler, tuhâfiyeciler, birer renk meşheri manavlar ve sebzeciler önünden geçerek Sultan Selim civarlarına varırdım (Rûşen E. Ünaydın).
zerzevat: fromFA sabze سبزه +āt → sebze;
fromPE sebze “yeşillik” ve Ar. çoğul eki -āt ile sebzevāt’tan) Yemek yapılan yeşillik, sebze: Sonra yine kuyu başına oturarak onunla berâber zerzevat ayıkladım (Reşat N. Güntekin). Tabiî eski zamanlarda zerzevat ekilmediği ve bulunmadığı kara kışlardan sonra halk, çayırları kaplayan bu ilk yeşilliğe sıhhî bir ihtiyaçla can atarmış (Refik H. Karay). Zerzevat bahçesi, ahırdaki inek, tavuklar, ördekler hep Ferhat’ın üstüne kalmıştı (Safiye Erol).
zucāciyye – zuccāciyye: (ﺯﺟﺎﺟﻴّﻪ) i. (fromAR zucācі “camla ilgili, camdan olan”dan zucāciyye) Cam ve porselenden yapılmış eşyâ.
manifatura: fromIT manifattura “el işi” < Lat.) Fabrika işi kumaş, bez vb. her çeşit dokuma: İstanbul’a, İzmir’e gittikçe manifatura aldığı Rumlar’dan öğrenmişti (Ömer Seyfeddin).
manifaturacı : 1. Manifatura alıp satan kimse, bezzaz. 2. teşmil. Manifatura satılan dükkân.
tuhafiye: (ﺗﺤﻔﻴّﻪ) fromAR tuḥaf “değişik şeyler”den tuḥafiyye) Kurdela, dantel, düğme, iplik, iğne, kopça vb. çeşitli dikiş ve süs malzemesi, çorap, mendil vb. giyecek şeyler.
tuhafiyeci: Tuhafiye eşyâsı satan kimse: Çayhâneler, muhallebiciler, tuhâfiyeciler, birer renk meşheri manavlar ve sebzeciler önünden geçerek Sultan Selim civarlarına varırdım (Rûşen E. Ünaydın).
şarküteri: delicatessen, charcuterie, deli EN[5], [ Cumhuriyet - gazete, 1954]; Şarküteri (jambonlar, sosisler, türlü sucuk ve salamlar, et konserveleri fromFR charcuterie işlenmiş et ürünleri satan dükkân FR char LAT caro, carn- ) + Lat cuit pişmiş
külbastı: TartarTR: [ Ahmed Vefik Paşa, Lehce-ı Osmani, 1876]; külbastı: Kebap.
pirzola: from IT bresàola kızartma IT bresare kömür ateşinde kızartmak GER *brasa odun kömürü, charcoal [6]
mangal: fromAR manḳal منقل [#nḳl m. msd.] taşıma, taşınır fromAR naḳala نقل taşıdı nakil; Oldest source: manḳālcık "taşınabilir soba" [ Meninski, Thesaurus (1680) ]; Oldest source: brīzola "1. tencere kebabı, 2. külbastı" [ Ahmet Vefik Paşa, Lugat-ı Osmani (1876)
[1] herbalist (n.) "student of, or dealer in, herbs," 1590s, from herbal + -ist. Earlier such a person might have been called herber (early 13c. as a surname), herbarian (1570s), herbarist, herb-man, herbary (1540s). Fem. formation herb-wife is attested from 1580s.
buck (n.1) "male deer," c. 1300, earlier "male goat;" from Old English bucca "male goat," from Proto-Germanic *bukkon (source also of Old Saxon buck, Middle Dutch boc, Dutch bok, Old High German boc, German Bock, Old Norse bokkr), perhaps from a PIE root *bhugo (source also of Avestan buza "buck, goat," Armenian buc "lamb"), but some speculate that it is from a lost pre-Germanic language. Barnhart says Old English buc "male deer," listed in some sources, is a "ghost word or scribal error." The Germanic word (in the sense "he-goat") was borrowed in French as bouc.
[3] grocer (n.) early 15c. (mid-13c. as a surname), "wholesale dealer, one who buys and sells in gross," corrupted spelling of Anglo-French grosser, Old French grossier, from Medieval Latin grossarius "wholesaler," literally "dealer in quantity" (source also of Spanish grosero, Italian grossista), from Late Latin grossus "coarse (of food), great, gross" (see gross (adj.)). Sense of "a merchant selling individual items of food" is 16c.; in Middle English this was a spicer.
gross (adj.) mid-14c., "large;" early 15c., "thick," also "coarse, plain, simple," from Old French gros "big, thick, fat; tall; strong, powerful; pregnant; coarse, rude, awkward; ominous, important; arrogant" (11c.), from Late Latin grossus "thick, coarse" (of food or mind), in Medieval Latin "great, big" (source also of Spanish grueso, Italian grosso), a word of obscure origin, not in classical Latin. Said to be unrelated to Latin crassus, which meant the same thing, or to German gross "large," but said by Klein to be cognate with Old Irish bres, Middle Irish bras "big."
Its meaning forked in English. Via the notion of "coarse in texture or quality" came the senses "not sensitive, dull stupid" (1520s), "vulgar, coarse in a moral sense" (1530s). Via notion of "general, not in detail" came the sense "entire, total, whole, without deductions" (early 15c.), as in gross national product (1947). Meaning "glaring, flagrant, monstrous" is from 1580s; modern meaning "disgusting" is first recorded 1958 in U.S. student slang, from earlier use as an intensifier of unpleasant things (gross stupidity, etc.).
[*] Castrum appears in Oscan and Umbrian, two other Italic languages, suggesting an origin at least as old as Proto-Italic language. Julius Pokorny traces a probable derivation from *k̂es-, schneiden (“cut”) in *k̂es-tro-m, Schneidewerkzeug (“cutting tool”).
These Italic reflexes based on *kastrom include Oscan castrous (genitive case) and Umbrian castruo, kastruvuf (accusative case). They have the same meaning, says Pokorny, as Latin fundus, an estate, or tract of land. This is not any land, but is a prepared or cultivated tract, such as a farm enclosed by a fence or a wooden or stone wall of some kind. Cornelius Nepos uses Latin castrum in that sense: when Alcibiades deserts to the Persians, Pharnabazus gives him an estate (castrum) worth 500 talents in tax revenues. The terms stratopedon (army camp) and phrourion (fortification) were used by Greek language authors to translate castrum and castellum, respectively.
Romans used the term castrum for different sizes of camps - including large legionary fortresses, smaller forts for cohorts or for auxiliary forces, temporary encampments, and "marching" forts. The diminutive form castellum was used for fortlets,[3] typically occupied by a detachment of a cohort or a centuria.
[4] greengrocer (chiefly Britain, Australia) A person who sells fresh vegetables and fruit, normally from a relatively small shop.
Pictured | The raw sausages, which used to be limited to the shops named Charcuterie/Traiteur or Charcuterie/Boucherie.
[5] charcuterie (n.) delicatessen (n.) 1877, "delicacies, articles of fine food," American English, from German delikatessen, plural of delikatesse "a delicacy, fine food," from French délicatesse (1560s), from délicat "fine," from Latin delicatus "alluring, delightful, dainty" (see delicate). As a store where such things are sold, 1901, short for delicatessen shop.
"cold cuts of pork, sausage, etc.," 1858, from
French charcuterie, literally "pork-butcher's shop," from charcutier
"pork-butcher" (16c.), from obsolete char (Modern French chair) cuite
"cooked flesh," from chair "meat" (Old French char, from
Latin carnem "flesh," originally "a piece of flesh," from
PIE root *sker- (1) "to cut") + cuit, past participle of cuire
"to cook," from Latin coquere "to cook" (from PIE root
*pekw- "to cook, ripen"). Compare French charcutier "pork
butcher; meat roaster, seller of cooked (not raw) meat." French term for a
branch of cooking devoted to prepared meat products, such as bacon, ham,
sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from
pork.[
The French word for a person who practices charcuterie is charcutier, generally translated as "pork butcher". This has led to the mistaken belief that charcuterie can only involve pork. The Food Lover's Companion, however, says, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." The 1961 edition of Larousse Gastronomique defines it as "[t]he art of preparing various meats, in particular pork, in order to present them in the most diverse ways."
In the first century AD, Strabo recorded the import of salted meat from Gaul[3] and the Romans may have been the first to regulate the trade of charcuterie as they wrote laws regulating the proper production of pork joints, but the French have also had some influence. In 15th-century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers. The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only "raw" meat the charcutiers were allowed to sell was unrendered lard. The charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese (brawn). These preservation methods ensured the meats would have longer shelf lives.[2] Charcuterie became symbolic then to lower status peasantry.
Kielbasa | kiełbasa
The word entered English directly from the Polish kiełbasa
and Czech klobása, meaning "sausage". Etymological sources state that
originally, the word comes from Turkic kol basa, literally
"hand-pressed", or kül basa, literally "ash-pressed"
(cognate with modern Turkish dish külbastı), or possibly from the Hebrew kol
basar (כל בשר), literally meaning "all
kinds of meat;"[1] however, other origins are also possible.
[6] charcoal (n.) "coal made by subjecting wood to smothered
combustion," mid-14c., charcole, first element is either Old French
charbon "charcoal," or, on the current theory, obsolete charren
"to turn" (from Old English cerran) + cole "coal," thus,
"to turn to coal." FR charbon
(“coal; anthrax”) inherited from Latin carbō, carbōnem (“coal”), ultimately
from Proto-Indo-European *ker (“to burn”). Doublet of carbone.
brazier (n.) "metal container to hold live coals," 1680s, from French brasier "pan of hot coals," from Old French brasier, from brese "embers," ultimately from West Germanic *brasa (compare, from PIE root *bhreu- "to boil, bubble, effervesce, burn."
FOR THE CURIOUS: PHARMACY AT THE OTTOMAN PALACE
Although there were physicians looking after the sultan and his family from the time of Orhan, it was only in the reign of Bayezid II that a chief physician was named. The first one was apparently İzmitli Mehmed Muhyiddin Efendi (d. 1504-05). Among the many aspects of medicine that Muhyiddin Efendi was responsible for was the pharmacies at the palace and the production of medicines. Actually, the entire health institution throughout the Ottoman Empire was looked after by the chief physician who was based at Topkapi Palace although his first concern was the sultan and the palace personnel.
The main pharmacy at Topkapı Palace was in a building called the Başlale Kulesi (Chief Tutor’s Tower) or the Başhekim Kulesi (Chief Physician’s Tower). This was both an office and a pharmacy. In the latter, a pharmacist would prepare the medicines in accordance with the prescription of the chief physician. In addition to medicines for illnesses, other potions and mixtures were prepared to strengthen the body and increase appetite.Documents show what went into various medicines which would be prepared in the Helvahane, located in the palace’s second courtyard with the kitchens. These documents were collected in a book between 1608 and 1767, a copy of which still exists at the palace.
The pharmacists were known to have kept certain remedies on hand for common complaints. Teas, chamomile, linden, jasmine, violet and others were readily available even if a person became ill during the night. As well cochineal, castor oil, laudanum and such medicines were kept in a special cabinet and who took what was noted down by the chief physician, a practice that provided researchers with so much material today. These medicines were for fevers, headaches, stomachaches, general malaise, skin conditions, insomnia and aching joints and could be stored for a long period of time.
Of all the mixtures, the most important seems to have been Tiryak al-Faruq (Faruq’s Antidote). It was very valuable and had to be prepared with painstaking care by the chief physician. With its 40 different active ingredients, it was very useful in treating poisoning and poisonous bites from snakes and insects. It had to age for six months before it could be given and the longer it matured, the more valuable it became. Another valuable medicine was Tiryak al-Arbaa, the ingredients of which included bay seeds, gentian, gum myrrh and birthwort. These would be ground and put through a sieve and mixed with honey.
Syrups formed another important part of the Ottoman medical arsenal. They were often made from fruits such as pomegranates and tamarinds or from flowers such as rose and violet. They were used in a variety of illnesses ranging from fever to tuberculosis and even malaria.
The pastes were also an integral part of the chief physician’s medicines. These were called “macun” or “mesir” and contained many different ingredients. A company in the İzmir area recently announced it was attempting to make the mesir paste more palatable to children. (Turkish friends however laughed on hearing this since they call it “Turkish Viagra.”) The pastes were most often used for strengthening the body and contained herbs which would be mixed or boiled with honey.
Ointments were also prepared especially for burns and skin disease. Among the many preparations was something called black paste which was made of beeswax, olive oil and tar. It hardly sounds tempting.
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