broth

• n. 液体培地

語源：醸造、煮込む。

broth

broth: [OE] Broth comes ultimately from the Indo-European base *bhreu- or *bhru- ‘heat, boil’, which also produced brew and fervent. Etymologically, therefore, it means ‘liquid in which something has been boiled’. The notion of ‘heating’ has now disappeared, but it seems to have survived into the modern English period, as is shown by such compounds as snow-broth ‘melted snow’, first recorded at the end of the 16th century.

The Germanic form *brotham was borrowed into Vulgar Latin as *brodo, which came via Old French broez into 13th-century English as broys or browes. This survives in Scottish English as brose ‘type of porridge’, as in Atholl brose.
=> brew, fervent, imbrue

broth (n.)

Old English brot, from Proto-Germanic *bruthan (cognates: Old High German *brod), from verb root *bhreue- "to heat, boil, bubble; liquid in which something has been boiled" (source also of Old English breowan "to brew;" see brew (v.)). Picked up from Germanic by the Romanic and Celtic languages.

The Irishism broth of a boy, which is in Byron, was "thought to originate from the Irish Broth, passion -- Brotha passionate, spirited ..." [Farmer], and if so is not immediately related.

1. You will need a pot of broth for poaching.

スープを煮るには鍋が必要です。

2.Pour the broth through a strainer.

肉汁を裏ごしに入れる。

3.Thicken the broth with the cornflour.

トウモロコシ麺を加えてスープを濃厚にします。

4.Jeerers must be content to taste of their own broth .

<ことわざ>人を笑う者は必ず笑われる.

5.Too many cooks spoil the broth .

厨子が多すぎて逆にスープを悪くしてしまう.