See chaudin on Wiktionary
Download JSON data for chaudin meaning in All languages combined (5.6kB)
{
"etymology_templates": [
{
"args": {
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"2": "frc",
"3": "chaudin",
"4": "",
"5": "stuffed and baked pig's stomach; pig's large intestine"
},
"expansion": "Cajun French chaudin (“stuffed and baked pig's stomach; pig's large intestine”)",
"name": "bor"
},
{
"args": {
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"2": "roa-poi",
"3": "chàudin"
},
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},
{
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"2": "fro",
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},
"expansion": "Old French chaudun",
"name": "der"
},
{
"args": {
"1": "en",
"2": "ML.",
"3": "caldūmen"
},
"expansion": "Medieval Latin caldūmen",
"name": "der"
},
{
"args": {
"1": "en",
"2": "chawdron"
},
"expansion": "Doublet of chawdron",
"name": "doublet"
}
],
"etymology_text": "From Cajun French chaudin (“stuffed and baked pig's stomach; pig's large intestine”), from Poitevin-Saintongeais chàudin, from Old French chaudun, from Medieval Latin caldūmen. Doublet of chawdron.",
"forms": [
{
"form": "chaudins",
"tags": [
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"pos": "noun",
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"examples": [
{
"ref": "2002, Nicole Denée Fontenot, Alicia Fontenot Vidrine, Cooking with Cajun Women: Recipes and Remembrances from South Louisiana Kitchens, Hippocrene Books, page 25",
"text": "WHAT IS THE DIFFERENCE BETWEEN PANSE AND CHAUDIN? Stuffed Panse is a stuffed pork stomach, also know as Chaudin in different locals.",
"type": "quotation"
},
{
"ref": ", Jude W. Theriot, The 100 Greatest Cajun Recipes, Pelican Publishing Company, page 108",
"text": "Let the chaudin cool for 5 minutes, then cut it in 1-inch slices. Spread the slices across the platter and spoon the juices and vegetables from the ..."
},
{
"ref": "2008, Dale Volberg Reed, John Shelton Reed, John T. Edge, Cornbread Nation 4: The Best of Southern Food Writing, University of Georgia Press, page 22",
"text": "I was after a taste of chaudin, a legendary local delicacy made of a stuffed pig's stomach. The first thing I learned about chaudin […]",
"type": "quotation"
},
{
"ref": "2012, C. Paige Gutierrez, Cajun Foodways, Univ. Press of Mississippi, page 61",
"text": "Chaudin, also called ponce, is a dish associated with boucheries. To make chaudin, the cook stuffs a cleaned pork stomach with a mixture of […]",
"type": "quotation"
},
{
"ref": "2018, Jonathan Deutsch, We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States, ABC-CLIO, page 64",
"text": "Chaudin is a delicacy of French influence, originating in the bayous of southern Louisiana. The word “chaudin” is of French Cajun origin, meaning \"stomach\" or \"innards.\" […] The dish is also commonly known as southern Louisiana ponce, shodin, or Cajun haggis.",
"type": "quotation"
}
],
"glosses": [
"A sausage-like meat dish in the cuisine of Louisiana, made from pork, rice, vegetables and spices sewn up and cooked in a pig's stomach."
],
"id": "en-chaudin-en-noun-naFFCWLX",
"links": [
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"sausage",
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],
[
"Louisiana",
"Louisiana"
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],
"wikipedia": [
"chaudin"
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}
],
"sounds": [
{
"ipa": "/ˈʃoʊdɪn/"
}
],
"word": "chaudin"
}
{
"etymology_templates": [
{
"args": {
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"3": "chaudin",
"4": "",
"5": "stuffed and baked pig's stomach; pig's large intestine"
},
"expansion": "Cajun French chaudin (“stuffed and baked pig's stomach; pig's large intestine”)",
"name": "bor"
},
{
"args": {
"1": "fr",
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"3": "chàudin"
},
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"name": "der"
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{
"args": {
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},
"expansion": "Old French chaudun",
"name": "der"
},
{
"args": {
"1": "fr",
"2": "ML.",
"3": "caldūmen"
},
"expansion": "Medieval Latin caldūmen",
"name": "der"
}
],
"etymology_text": "From Cajun French chaudin (“stuffed and baked pig's stomach; pig's large intestine”), from Poitevin-Saintongeais chàudin, from Old French chaudun, from Medieval Latin caldūmen.",
"forms": [
{
"form": "chaudins",
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"head_templates": [
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"expansion": "chaudin m (plural chaudins)",
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"pos": "noun",
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"id": "en-chaudin-fr-noun-g4grZNSP",
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"(Louisiana) chaudin"
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{
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{
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],
"glosses": [
"the wrapping of andouille, andouillette and certain spiced sausages, made of the large intestine of pigs"
],
"id": "en-chaudin-fr-noun-0ZJfMAaO",
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],
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"andouillette"
],
[
"large intestine",
"large intestine"
]
],
"tags": [
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}
],
"sounds": [
{
"ipa": "/ʃɔ.dɛ̃/"
}
],
"word": "chaudin"
}
{
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],
"etymology_templates": [
{
"args": {
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"2": "frc",
"3": "chaudin",
"4": "",
"5": "stuffed and baked pig's stomach; pig's large intestine"
},
"expansion": "Cajun French chaudin (“stuffed and baked pig's stomach; pig's large intestine”)",
"name": "bor"
},
{
"args": {
"1": "en",
"2": "roa-poi",
"3": "chàudin"
},
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"name": "der"
},
{
"args": {
"1": "en",
"2": "fro",
"3": "chaudun"
},
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"name": "der"
},
{
"args": {
"1": "en",
"2": "ML.",
"3": "caldūmen"
},
"expansion": "Medieval Latin caldūmen",
"name": "der"
},
{
"args": {
"1": "en",
"2": "chawdron"
},
"expansion": "Doublet of chawdron",
"name": "doublet"
}
],
"etymology_text": "From Cajun French chaudin (“stuffed and baked pig's stomach; pig's large intestine”), from Poitevin-Saintongeais chàudin, from Old French chaudun, from Medieval Latin caldūmen. Doublet of chawdron.",
"forms": [
{
"form": "chaudins",
"tags": [
"plural"
]
}
],
"head_templates": [
{
"args": {},
"expansion": "chaudin (plural chaudins)",
"name": "en-noun"
}
],
"lang": "English",
"lang_code": "en",
"pos": "noun",
"senses": [
{
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"English countable nouns",
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"English entries with incorrect language header",
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"English terms borrowed from Cajun French",
"English terms derived from Cajun French",
"English terms derived from Medieval Latin",
"English terms derived from Old French",
"English terms derived from Poitevin-Saintongeais",
"English terms with IPA pronunciation",
"English terms with quotations",
"en:Sausages"
],
"examples": [
{
"ref": "2002, Nicole Denée Fontenot, Alicia Fontenot Vidrine, Cooking with Cajun Women: Recipes and Remembrances from South Louisiana Kitchens, Hippocrene Books, page 25",
"text": "WHAT IS THE DIFFERENCE BETWEEN PANSE AND CHAUDIN? Stuffed Panse is a stuffed pork stomach, also know as Chaudin in different locals.",
"type": "quotation"
},
{
"ref": ", Jude W. Theriot, The 100 Greatest Cajun Recipes, Pelican Publishing Company, page 108",
"text": "Let the chaudin cool for 5 minutes, then cut it in 1-inch slices. Spread the slices across the platter and spoon the juices and vegetables from the ..."
},
{
"ref": "2008, Dale Volberg Reed, John Shelton Reed, John T. Edge, Cornbread Nation 4: The Best of Southern Food Writing, University of Georgia Press, page 22",
"text": "I was after a taste of chaudin, a legendary local delicacy made of a stuffed pig's stomach. The first thing I learned about chaudin […]",
"type": "quotation"
},
{
"ref": "2012, C. Paige Gutierrez, Cajun Foodways, Univ. Press of Mississippi, page 61",
"text": "Chaudin, also called ponce, is a dish associated with boucheries. To make chaudin, the cook stuffs a cleaned pork stomach with a mixture of […]",
"type": "quotation"
},
{
"ref": "2018, Jonathan Deutsch, We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States, ABC-CLIO, page 64",
"text": "Chaudin is a delicacy of French influence, originating in the bayous of southern Louisiana. The word “chaudin” is of French Cajun origin, meaning \"stomach\" or \"innards.\" […] The dish is also commonly known as southern Louisiana ponce, shodin, or Cajun haggis.",
"type": "quotation"
}
],
"glosses": [
"A sausage-like meat dish in the cuisine of Louisiana, made from pork, rice, vegetables and spices sewn up and cooked in a pig's stomach."
],
"links": [
[
"sausage",
"sausage"
],
[
"Louisiana",
"Louisiana"
]
],
"wikipedia": [
"chaudin"
]
}
],
"sounds": [
{
"ipa": "/ˈʃoʊdɪn/"
}
],
"word": "chaudin"
}
{
"categories": [
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"French entries with incorrect language header",
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"French terms derived from Cajun French",
"French terms derived from Medieval Latin",
"French terms derived from Old French",
"French terms derived from Poitevin-Saintongeais",
"French terms with IPA pronunciation",
"fr:Sausages"
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"etymology_templates": [
{
"args": {
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"3": "chaudin",
"4": "",
"5": "stuffed and baked pig's stomach; pig's large intestine"
},
"expansion": "Cajun French chaudin (“stuffed and baked pig's stomach; pig's large intestine”)",
"name": "bor"
},
{
"args": {
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},
{
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"2": "ML.",
"3": "caldūmen"
},
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"name": "der"
}
],
"etymology_text": "From Cajun French chaudin (“stuffed and baked pig's stomach; pig's large intestine”), from Poitevin-Saintongeais chàudin, from Old French chaudun, from Medieval Latin caldūmen.",
"forms": [
{
"form": "chaudins",
"tags": [
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{
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],
"glosses": [
"chaudin"
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"(Louisiana) chaudin"
],
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},
{
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"the wrapping of andouille, andouillette and certain spiced sausages, made of the large intestine of pigs"
],
"links": [
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],
[
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"andouillette"
],
[
"large intestine",
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]
],
"tags": [
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]
}
],
"sounds": [
{
"ipa": "/ʃɔ.dɛ̃/"
}
],
"word": "chaudin"
}
This page is a part of the kaikki.org machine-readable All languages combined dictionary. This dictionary is based on structured data extracted on 2024-05-06 from the enwiktionary dump dated 2024-05-02 using wiktextract (f4fd8c9 and c9440ce). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
If you use this data in academic research, please cite Tatu Ylonen: Wiktextract: Wiktionary as Machine-Readable Structured Data, Proceedings of the 13th Conference on Language Resources and Evaluation (LREC), pp. 1317-1325, Marseille, 20-25 June 2022. Linking to the relevant page(s) under https://kaikki.org would also be greatly appreciated.