Indo-European Lexicon
PIE Etymon and IE Reflexes
Below we display: a Proto-Indo-European (PIE) etymon adapted from Pokorny, with our own English gloss; our Semantic Field assignment(s) for the etymon, linked to information about the field(s); an optional Comment; and Reflexes (derived words) in various Indo-European languages, organized by family/group in west-to-east order where Germanic is split into West/North/East families and English, our language of primary emphasis, is artificially separated from West Germanic. IE Reflexes appear most often as single words with any optional letter(s) enclosed in parentheses; but alternative full spellings are separated by '/' and "principal parts" appear in a standard order (e.g. masculine, feminine, and neuter forms) separated by commas.
Reflexes are annotated with: Part-of-Speech and/or other Grammatical feature(s); a short Gloss which, especially for modern English reflexes, may be confined to the oldest sense; and some Source citation(s) with 'LRC' always understood as editor. Keys to PoS/Gram feature abbreviations and Source codes appear below the reflexes; at the end are links to the previous/next etyma [in Pokorny's alphabetic order] that have reflexes.
All reflex pages are currently under active construction; as time goes on, corrections may be made and/or more etyma & reflexes may be added.
Pokorny Etymon: 6. bher- 'to cook, bake, fry, roast'
Semantic Field(s): to Cook, to Bake, to Roast, Fry
Indo-European Reflexes:
| Family/Language | Reflex(es) | PoS/Gram. | Gloss | Source(s) |
|---|---|---|---|---|
| English | ||||
| Middle English: | frien | vb | to fry | W7 |
| fritour | n | fritter | W7 | |
| English: | cuchifrito | n | small deep-fried pork cube | AHD |
| fricandeau | n | larded veal glazed/roasted in own juices | AHD/W7 | |
| fricassee | n | pieces of meat stewed in gravy | AHD/W7 | |
| frieze | n | heavy durable course wool fabric | W7 | |
| frise | n | frieze | AHD/W7 | |
| frit | n | calcined/partly fused materials used to make glass | AHD/W7 | |
| frittata | n | open-face omelet | AHD | |
| fritter | n | fried/sauteed batter containing fruit/meat | AHD/W7 | |
| frizz | vb | to form (hair) into tight little curls | AHD/W7 | |
| fry | vb | to cook in fat | AHD/W7 | |
| soffritto | n | seasonings/vegetables for Italian dishes | AHD | |
| sofrito | n | seasonings/vegetables for Spanish/Latin American dishes | AHD | |
| West Germanic | ||||
| German: | Frikassee | n.neut | fricassee | LRC |
| frittieren | vb | to fry | LRC | |
| Italic | ||||
| Latin: | frīgo, frīgere, frictus | vb | to fry, roast | W7 |
| Portuguese: | frito | adj | fried | TLL |
| Spanish: | frito | adj | fried | TLL |
| Old French: | frire | vb | to fry/roast | W7 |
| Middle French: | fricassée | n.fem | fricassee | W7 |
| fricasser, fricassé | vb | to fricassee | W7 | |
| friture | n.fem | act of frying | W7 | |
| French: | frise | n.fem | frise | W7 |
| friser | vb | to curl | W7 | |
| frit | adj | fried | TLL | |
| Italian: | fritta | n.fem | frit | CID/W7 |
| fritto | adj | fried | TLL | |
| Hellenic | ||||
| Greek: | phrygein | vb | to fry/roast | W7 |
| Indic | ||||
| Sanskrit: | bhrjjati | vb | to roast | W7 |
Key to Part-of-Speech/Grammatical feature abbreviations:
| Abbrev. | Meaning | |
|---|---|---|
| adj | = | adjective |
| fem | = | feminine (gender) |
| n | = | noun |
| neut | = | neuter (gender) |
| vb | = | verb |
Key to information Source codes (always with 'LRC' as editor):
| Code | Citation | |
|---|---|---|
| AHD | = | Calvert Watkins: The American Heritage Dictionary of Indo-European Roots, 2nd ed. (2000) |
| CID | = | Cassell's Italian Dictionary (1958) |
| LRC | = | Linguistics Research Center, University of Texas, Austin |
| TLL | = | Frederick Bodmer: The Loom of Language (1944) |
| W7 | = | Webster's Seventh New Collegiate Dictionary (1963) |
