magazine

→ Burmese: မဂ္ဂဇင်း (magga.jang:)

→ Cebuano: magasin

→ Dutch: magazine

→ French: magazine

→ Portuguese: magazine

→ Italian: magazine

→ Gujarati: મેગેઝિન (megejhin)

→ Hebrew: מגזין (magazin)

→ Japanese: マガジン (magajin)

desc

→ Kashubian: magazina (Canada, United States,)

→ Shan: မႅၵ်ႈၵၸိၼ်း (mēk kǎ tsín)

→ Shan: မႅၵ်ႈၵၸိၼ်း (mēk kǎ tsín)

→ Spanish: magacín

→ Turkish: magazin

→ Malay: magazin

From Middle English magasyne, from Middle French magasin (“warehouse, store”), from Italian magazzino (“storehouse”), ultimately from Arabic مَخَازِن pl (maḵāzin), plural of مَخْزَن (maḵzan, “storeroom, storehouse”), noun of place from خَزَنَ (ḵazana, “to store, to stock, to lay up”).

der

(Louisiana) A store, or shop, where goods are kept for sale.


Yankee

First attested in 1683, as a name applied disparagingly by Dutch settlers in Nieuw Amsterdam (New York) to English colonists in neighboring Connecticut. It may be from Dutch Janke (“Little John”), the old diminutive form of the common personal name Jan, or it may be from Jan Kees, the familiar form of "Johan Cornelius", or a variant of Jan Kaas, literally "John Cheese", the generic nickname the Flemings used for Dutchmen. It originally seems to have been applied insultingly to the Dutch, especially freebooters, before they turned around and applied it to the English. In English it was a term of contempt (1750s) before it came to be used as a general term for "a native of New England" (1765). The shortened form Yank was first recorded in reference to "an American" in 1778. James Fenimore Cooper suggested that it was a corruption of "English" via the intermediate form "Yengeese."

(chiefly southern Louisiana) An Anglo, as opposed to someone with French ancestry; a native or inhabitant of the rest of the United States.


picayune

The noun is borrowed from southern French picaillon, pécaillon, picayon (“type of small foreign coin; (informal, especially in the plural) cash, money”), and from its etymon Occitan picalhon, picaioun (“cheaply made Savoyan-Piedmontese coin that was rapidly demonetized; (by extension) cash, money”), probably from Occitan piquar (“to ring (bells); to knock, strike”) (referring to the clinking of coins in a pocket), originally imitative.
The adjective is derived from the noun.

ref

From the collection of the Missouri History Museum in St. Louis, Missouri, USA.

der

(especially Louisiana, historical) A small coin of the value of six-and-a-quarter cents; a Spanish coin with a value of half a real; a fippenny bit.


dot

"Have you the pictures still?" I asked.
"Yes; I am keeping them till my daughter is of marriageable age, and then I shall sell them. They will be her dot."

1919, W[illiam] Somerset Maugham, “chapter 53”, in The Moon and Sixpence, [New York, N.Y.]: Grosset & Dunlap Publishers […], →OCLC:

As a bride, Madame de Talleyrand had brought a small dot of fifteen thousand francs to the family fund.

1927, Anna Bowman Dodd, Talleyrand: the Training of a Statesman:


ponce

STUFFED "PONCE"
1 small hog ponce
3 lbs . ground pork
1 large bell pepper, chopped
1 large onion head chopped
[…]

1973, Mercedes Vidrine, Louisiana Lagniappe, Claitor's Law Books and Publishing, →ISBN, page 23:

[…] before Escoffier and the five mother sauces, even before Brillat-Savarin, French Acadian cooks in South Louisiana kitchens prepared ponce.

2016, George Graham, Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana, Harvard Common Press, →ISBN, page 258:

(Louisiana) The stomach of a pig, especially when stuffed as chaudin (a Louisianan food).


bobo

(Louisiana, Montreal) A boo-boo (minor injury)


lagniappe

From Cajun French lagniappe, from Spanish la ñapa, a variant of yapa (“small gift or additional quantity given to a valued customer”), from Quechua yapa (“addition, increase, supplement; lagniappe”), yapay (“to add, to increase”).

Lefe had been successful, and was supposed to have amassed quite a "pile," which he was very loth indeed to part with; and when he lost, if the money were not absolutely staked, would usually put off the winner with some old horse that he had fixed up for sale, or a dubious note that he had received as "lanyappe," (Anglice, boot money.)

1852 March, “an ex-Texan”, “South-Western Scenes. … No. III.—More Beef than Venison and More Plague than Profit.”, in Democratic Review, volume XXX, number III (CLXV from the start), Washington, D.C.: Langtree and O'Sullivan, →OCLC, page 269, column 1:

Lanyap. Something over and above. Louisiana.

1860, John Russell Bartlett, Dictionary of Americanisms. A Glossary of Words and Phrases usually Regarded as Peculiar to the United States, 3rd greatly imp. and enl. edition, Boston, Mass.: Little, Brown and Company; London: Trübner and Company, →OCLC, page 236:

We have a custom here among children (and one often sought to be made availing by some of larger growth), that when anything is purchased, a Lagnappe (something thrown in), is expected, and demanded as a right. And since "Jesus died and paid it all, / All the debt we owe." […] may not He claim for His Lagnappe, on the resurrection morn, these living gems [children], who wait "to be clothed upon with their house which is from Heaven?"

1870 March, Jeda, “Little Children and Christ’s Coming”, in J. A. Seiss, Richard Newton, et al., editors, The Prophetic Times. A Monthly Serial of Sacred Literature and Current Events, Touching the Coming and Kingdom of the Lord Jesus and Related Subjects, volume VIII, number 3, Philadelphia, Pa.: Sherman & Co., printers, →OCLC, pages 3–4:

We picked up one excellent word – a word worth travelling to New Orleans to get; a nice limber, expressive, handy word – "Lagniappe." They pronounce it lanny-yap. […] It has a restricted meaning, but I think the people spread it out a little when they choose. It is the equivalent of the thirteenth roll in a "baker's dozen." It is something thrown in, gratis, for good measure. […] When a child or a servant buys something in a shop – or even the mayor or governor, for aught I know – he finishes the operation by saying, – 'Give me something for lagniappe.' The shopman always responds; gives the child a bit of liquorice-root; gives the servant a cheap cigar or a spool of thread, gives the governor – I don't know what he gives the governor; support, likely.

1883, Mark Twain [pseudonym; Samuel Langhorne Clemens], “City Sights”, in Life on the Mississippi, Boston, Mass.: James R. Osgood and Company, →OCLC, page 450:

[T]he most peculiar is the institution known as Lagniappe (pronounced Lan-yap). Lagniappe is something given to the purchaser in a retail store, a bribe to secure his future patronage. It is a custom extending back to time immemorial, […]

1890, W. Proctor, editor, American Journal of Pharmacy, volume 62, Philadelphia, Pa.: Published by authority of the Philadelphia College of Pharmacy, →OCLC, page 629:

They have a stranger thing than the lottery in New Orleans, and that is the word "lagniappe." "Take that for a lagniappe" (pronounced lan-yap), says a storekeeper as he folds a pretty calendar into the bundle of stationery you have purchased.

1892, Harper's Magazine, volume 86, New York, N.Y.: Harper, →OCLC, page 380:

Call it a little lagniappe, goodbuddy, that's Duane Marvy's way o' doin' thangs.

1973, Thomas Pynchon, Gravity's Rainbow, New York, N.Y.: Viking Press, →ISBN:

The US played the deregulation card as a means to keep the rampant Japanese economy in check, and in the 1990s began serving up advantages and lagniappes to Japan's neighborhood rival, China, strategically setting the two Asian powers against each other.

2007, Naoya Fujiwara, “A Clinical History of the Global Malaise”, in The Great Collaboration: A Prescription for a Healthy, Sustainable Future, Lincoln, Neb.: iUniverse, →ISBN, page 3:

The seller resorts to a common saying to justify his position, while the buyer had to counter this with some arch words of his own. How buyers and sellers negotiated over a lagniappe—an extra tidbit or bonus—reveals the precarious nature of trust in such relationships. Millett […] focuses on merchants extending credit, but offering a lagniappe could do the same thing, […]

2011, Steven Johnstone, “Haggling”, in A History of Trust in Ancient Greece, Chicago, Ill., London: University of Chicago Press, →ISBN, page 23:

(chiefly Louisiana, Mississippi, Trinidad and Tobago) An extra or unexpected gift or benefit, such as that given to customers when they purchase something.


banquette

Borrowed from French banquette, the diminutive form of banc; by surface analysis, bank + -ette.

The boys were dragging along the banquette a small “express wagon,” which they had filled with blocks and sticks.

“Get the hell away from that stove, Charmaine, and go play out on the banquette before I bust you right in the mouth.”

a. 1969, John Kennedy Toole, A Confederacy of Dunces, Penguin, published 1981, →ISBN:


locker

From lock (lock + -er (patient suffix) or -er (agent noun suffix)) from Old English loc (“fastening, enclosure”), from Proto-Germanic *luką. Cognate with German Loch, Dutch luik, and Dutch loket.

шка́фчик

запирающийся

я́щик

запирающийся


marabou

From French marabou, an older spelling of marabout.

Madimarian , a Marabou, killed me a bullock; I give him one bottle of powder.

1815, Mungo Park, The Journal of a Mission to the Interior of Africa:

(dated, US, Louisiana) A person having five-eighths black ancestry; the offspring of a mulatto and a griffe.


folks

(US, slang, rare, southern Louisiana) The police.


piastre

From French piastre, from Italian piastra (“plate of wood or metal; coin”), probably from Latin emplastra.


tasso

(Louisiana) A Cajun-seasoned, cured pork.


envie

Borrowed from French envie (“urge, craving”). Doublet of envy.

"Oooo, yum." Linda licked her lips. "I had an envie for that." An envie is an urge. She walked to the oven, opened it, and looked in.

2009, Shane Hebert, The Ballad of Corey Robichaux, self-published, page 27:

2018, Mark Vaughan, The Beacon 2: Battle of Nuclear Creek, self-published, unnumbered page,
"I had an envie for something sweet so picked up King cakes for dessert. Bit of a lagniappe too, she gave us a dozen not ten."

"Sorry about that," he said to the man. "I'm by myself here these days. I had an envie for some Popeye's fried chicken, and dammit if you can't get that kinda thing off your mind until you just get up and go get it."

2020, Morris Ardoin, Stone Motel: Memoirs of a Cajun Boy, University Press of Mississippi, unnumbered page:

(US, chiefly Louisiana) A strong desire or craving, especially for (a particular kind of) food.


redbone

Redbones are commonly supposed to represent a fusion of the Indian, Negro, and white races […]

1936, LA bulletin: Agricultural Experiment Station of the Louisiana State University & A. & M. College, numbers 268-293, page 13:

The store attracted countless colorful characters, including Native Americans, wild-cowboy Texans, Chinese laborers, and “redbones,” the offspring of African Americans and Native Americans.

2009, Janet Allured, Judith F. Gentry, Louisiana Women: Their Lives and Times, page 122:

I can joke about being a redbone, and I am that. But most folks don't make no distinction between a redbone and a colored man, unless it's to their benefit.

2012, Gerald Duff, Dirty Rice: A Season in the Evangeline League, page 238:

(US, Louisiana) An African American with light skin with red undertones.


po' boy

Shortened form of poor boy. Beyond that, the etymology is disputed.

(especially Louisiana) A traditional submarine sandwich from Louisiana, typically consisting of meat or seafood, usually fried, served on a Louisiana baguette.


barbe espagnole

Tillandsia usneoides
Tillandsia usneoides#Translingual

(dialect, Louisiana) Spanish moss (Tillandsia usneoides).


chenier

en-noun

chenier (usually uncountable, plural cheniers)

From (Louisiana) French chênière, from chêne (“oak”).

(Louisiana) An area of scrub oak growing in an accumulation of alluvial soil in a stream, creek, bayou, marsh or river.


sac-a-lait

From Choctaw sakli (“trout”), via Cajun French, which reinterpreted it as sac (“sack”) (à (“of”)) lait (“milk”), ultimately from Proto-Muskogean *¢akliCo (“trout”).

(Louisiana dialect) A white crappie (Pomoxis annularis).


grillade

A recipe for pork grillades and grits with an article last Wednesday about the New Orleans chef John Besh omitted the amount of butter that should be folded into the grits.

2007 October 31, “Recipe: Pork Grillades and Grits”, in New York Times:

(Louisiana) A piece of slow-cooked meat (usually beef, veal, or pork) traditionally served with grits in New Orleans cuisine.


papabote

From Cajun French papabote, pape-a-bote. See Old French bote (“high shoe, boot”).

(Louisiana, dated) A bird, the upland sandpiper.


alligator pear

The "alligator" is likely an alteration of Spanish aguacate, perhaps influenced by the similarity in texture between the skin of the fruit and of an alligator.

There was a tree just behind which bore alligator pears, and all about were the cocoa-nuts which gave the land its revenue.

1919, W[illiam] Somerset Maugham, “chapter 52”, in The Moon and Sixpence, [New York, N.Y.]: Grosset & Dunlap Publishers […], →OCLC:

(dialectal, now chiefly Caribbean and Southern US, especially Louisiana) An avocado.


king cake

king cake (countable and uncountable, plural king cakes)

Probably a calque of French galette des rois (literally “galette of the kings”), meaning the three Magi who visited the baby Jesus at Epiphany.

calque

A pretty superstition was also connected with the King's Cake. The lucky finder of the pecan, or bean, or ring, which was hidden within was henceforth to be favored by fortune. The queen cut the bean in two, and gave half of it to her king, and so, if a gentleman found it. The lucky bean was faithfully preserved as a talisman, and in many an old Creole family to-day there is carefully preserved a little shriveled amulet which was found in the Gateau du Roi on Twelfth Night.

1901, “Twelfth Night or King's Cake. Gateau du Roi.”, in The Picayune's Creole Cook Book, 2nd edition, New Orleans, La.: The Picayune, →OCLC, pages 314–315:

In New Orleans, Twelfth Night is the beginning of the Mardi Gras season. The New Orleans Twelfth Night Cake or King Cake, as it is usually called today, is a traditional sweet yeast bread served on Twelfth Night and during the Mardi Gras season. The New Orleans King Cake is shaped to form a crown, and it is decorated with the traditional Mardi Gras colors using gold, purple, and green sugar. A bean or a small china doll was traditionally baked in the cake, but today a small plastic baby is usually hidden in the cake instead.

2003, Marcia [G.] Gaudet, “The New Orleans King Cake in Southwest Louisiana”, in Marcia Gaudet, James C. McDonald, editors, Mardi Gras, Gumbo, and Zydeco: Readings in Louisiana Culture, Jackson, Miss.: University Press of Mississippi, →ISBN, page 48:

Local custom dictates that Carnival has its official beginning when a debutante at her “coming out” ball finds a golden bean in her slice of king cake at the Twelfth Night Revelers’ Ball.

2006, Louise McKinney, New Orleans: A Cultural History, Oxford University Press, →ISBN, page 222:

King cakes, rich briochelike delicacies, make their appearance on 6 January, or Twelfth Night, and herald the beginning of the Carnival season in New Orleans.

2007, Susan Tucker, “King Cakes”, in John T. Edge, editor, Foodways (The New Encyclopedia of Southern Culture; 7), Chapel Hill, N.C.: University of North Carolina Press, →ISBN, page 190:

Finally, as Mardi Gras draws to a close, the parade-weary, traffic-stressed, kingcake-bloated population of New Orleans is relieved to welcome the onset of the next season—Lent.

2011, Yvonne Spear Perret, “Season According to Taste”, in Yat Wit: Chicken Gumbo for the New Orleans Soul, Gretna, New Orleans, La.: Pelican Publishing Company, →ISBN, page 69:

People eat king cake for Mardi Gras. A king cake is filled with cinnamon, fruit, or cream cheese. A small toy baby is placed inside the cake. It symbolizes the baby Jesus, from Christianity. One person gets the piece of cake with the baby. He or she buys the next king cake or throws the next party.

2014, Julie Murray, “King Cake”, in Mardi Gras (A Buddy Book), Minneapolis, Minn.: ABDO Publishing Company, →ISBN, page 18:

And this year, just outside New Orleans, a tire shop that for as long as anyone can remember sold only car parts has become a bustling marketplace offering king cakes, the delicacy of the Carnival season, in just about any conceivable flavor.

2024 February 12, Rick Rojas, “Outside New Orleans, a New Mardi Gras Experience: The King Cake Drive-Thru”, in The New York Times, →ISSN:

(Louisiana) A decorative cake distributed among friends or visitors on Epiphany. In many traditions it contains a pea, a trinket or some other small object which entitles its finder to be the "king" for one day.


choupique

From Cajun French choupique, from Choctaw shupik (“mudfish”).

Them choupiques and ugly alligator gar done wanted to snap his damn hands off when he pulled them in the boat.

2001, M. F. Korn, Skimming the Gumbo Nuclear, page 25:


pistolette

(Louisiana) A stuffed and fried bread roll, eaten in the Cajun areas around Lafayette, Louisiana.

(Louisiana) A small baguette popular in New Orleans for bánh mì and other sandwiches.


N' Orlins

And it's rainin' in N' Orlins, and what does he do but make a tin-to-wan killin' […]

1918, Rupert Hughes, Long Ever Ago, page 238:

Pronunciation spelling
pronunciation spelling

Pronunciation spelling of New Orleans, representing Louisiana English.


Norlins

“Norlins? I'm telling you, there's only one way you gonna get to Norlins now, and that's by cab.”

2011, Jonathan Raban, Old Glory: A Voyage Down the Mississippi:


N'Orlins

“Well,” drawled Balou, “We're jist a coup'la gents passin' through, thinkin' we'd find a boat 'n work our way down ta N'Orlins.”

On tha River, St. Louie, Memphis, N'Orlins, Natchez.

2014, Nick Wright, Let Them Wait, page 161:


couche-couche

(Louisiana) A breakfast or dinner dish made with cornmeal mush, often served with milk or syrup.


pass a good time

en-verb

pass a good time (third-person singular simple present passes a good time, present participle passing a good time, simple past and past participle passed a good time)

passes a good time (present singular third-person)
passing a good time (participle present)
passed a good time (participle past)
passed a good time (past)

Probably a calque of Cajun French passer un bon temps.

calque

The food and entertainment were a great opening to a lively convention. Everyone "passed a good time". The Friday morning business session opened at 9 a.m. Because Louisiana State Auxiliary President Buddy Hollis was unable to attend, […]

The National Rural Letter Carrier (volume 105, page 448)

They work hard in order to enjoy the things that really matter: spending time with family and friends, sharing good food and traditional music, hunting and fishing, camping, and passing a good time at festivals, parades, and high school sporting events.

2014, Jane Vidrine, Jean Kiesel, Evangeline Parish, page 8:


neutral ground

[ˈnuːt͡ʃɹɫ̩ ɡɹaʊ̯nd]

I just hope it's not the two guys who've been assigned to cut the grass on the neutral grounds for the past ten years; man, things would really be different around here without them.

2005, Chris Rose, 1 Dead in Attic, Simon & Schuster, published 2015, page 32:

(Louisiana) The median strip or central reservation between lanes of traffic in a divided highway.


juridical act

(civil law, Louisiana, Philippines) Any conduct by a person intended to create, modify, transfer, preserve, or extinguish a right, obligation, or legal relationship.

retshandel

volitional act intended to bring about legal effects


Rejeanne

(Canada, Louisiana) A female given name from French; feminine of Rejean


Rejean

(Canada, Louisiana) A male given name from French; masculine of Rejeanne


T-Boy

From Cajun French petit (“little”) (dialectally pronounced /ti/) + English boy.

“We're just waiting on T Boy,” Bill said. We all knew that T Boy had the furthest to come to go frogging. He and his parents lived way past where the road ended. We all considered him and his family pure swamp people.

2016 March 23, Donna Hankins, Louisiana Cajun Girl, Balboa Press, →ISBN:

Paul Berzas, alias T-Boy, has created quite a stir in boudin circles. This mild-mannered Cajun from Mamou, Louisiana, has consistently brought to market one of the most sought-after links in all of Louisiana.

2020 November 10, George Graham, Fresh from Louisiana: The Soul of Cajun and Creole Home Cooking, Harvard Common Press, →ISBN, page 123:

MaMa: T-Boy, did you eat those beignets? T-Boy: Mais, no! Obviously, use of the word mais gives T'Boy's denial a lot more credibility.

2021 March 22, Sam Irwin, It Happens in Louisiana: Peculiar Tales, Traditions & Recipes from the Bayou, Arcadia Publishing, →ISBN:

(especially Louisiana) A nickname for a boy.