Which Joe gave his name to ‘sloppy joes’? We look at five interesting sandwiches and their lexical origins.
A kind of porridge made with oatmeal or dried peas and boiling water or milk.
- ‘When peasemeal is used to make a brose, it is mixed with boiling water for immediate consumption, eaten with butter and pepper or salt, or with sugar and raisins.’
- ‘While certain foods, such as tablet, crowdie or brose, just aren't available south of the border, there are some words for things we both have that are, quite simply, completely different.’
- ‘Disguised as a beggar, he moved from house to house, getting a bowl of brose here, the shelter of a barn there.’
- ‘It also bestows a sense of pride that Scotland is still producing quality raw ingredients - ready to be converted into oatcakes, mealie puddings and brose.’
Mid 17th century: originally a Scots form of Middle English brewis ‘broth’, from Old French brouez; ultimately of Germanic origin and related to broth.
We take a look at several popular, though confusing, punctuation marks.
From Afghanistan to Zimbabwe, discover surprising and intriguing language facts from around the globe.
The definitions of ‘buddy’ and ‘bro’ in the OED have recently been revised. We explore their history and increase in popularity.