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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.

Note: this page is for systems/browsers with Unicode^® support, but fonts for only the Unicode 2.0 character set (including combining diacritics). Versions of this page rendered in alternate character sets are available via links (see Unicode 3 and ISO-8859-1) in the left margin.

Pokorny Etymon: 6. bher- 'to cook, bake, fry, roast'

Semantic Fields: 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
W-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	W7/CID
	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)

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