See chaudin on Wiktionary
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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": [ { "categories": [ { "kind": "other", "name": "English entries with incorrect language header", "parents": [ "Entries with incorrect language header", "Entry maintenance" ], "source": "w" }, { "kind": "other", "name": "Pages with 2 entries", "parents": [], "source": "w" }, { "kind": "other", "name": "Pages with entries", "parents": [], "source": "w" }, { "kind": "topical", "langcode": "en", "name": "Sausages", "orig": "en:Sausages", "parents": [ "Meats", "Foods", "Eating", "Food and drink", "Human behaviour", "All topics", "Human", "Fundamental" ], "source": "w" }, { "_dis": "74 1 25", "kind": "other", "name": "Pages with 2 entries", "parents": [], "source": "w+disamb" }, { "_dis": "71 1 28", "kind": "other", "name": "Pages with entries", "parents": [], "source": "w+disamb" } ], "examples": [ { "ref": "2002, Nicole Denée Fontenot, Alicia Fontenot Vidrine, Cooking with Cajun Women: Recipes and Remembrances from South Louisiana Kitchens, Hippocrene Books, →ISBN, 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": "quote" }, { "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, →ISBN, 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": "quote" }, { "ref": "2012, C. Paige Gutierrez, Cajun Foodways, Univ. Press of Mississippi, →ISBN, 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": "quote" }, { "ref": "2018, Jonathan Deutsch, We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States, ABC-CLIO, →ISBN, 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": "quote" } ], "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": [ [ "sausage", "sausage" ], [ "Louisiana", "Louisiana" ] ], "wikipedia": [ "chaudin" ] } ], "sounds": [ { "ipa": "/ˈʃoʊdɪn/" } ], "word": "chaudin" } { "etymology_templates": [ { "args": { "1": "fr", "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": "fr", "2": "roa-poi", "3": "chàudin" }, "expansion": "Poitevin-Saintongeais chàudin", "name": "der" }, { "args": { "1": "fr", "2": "fro", "3": "chaudun" }, "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", "tags": [ "plural" ] } ], "head_templates": [ { "args": { "1": "m" }, "expansion": "chaudin m (plural chaudins)", "name": "fr-noun" } ], "lang": "French", "lang_code": "fr", "pos": "noun", "senses": [ { "categories": [ { "kind": "other", "name": "Louisiana French", "parents": [], "source": "w" } ], "glosses": [ "chaudin" ], "id": "en-chaudin-fr-noun-g4grZNSP", "links": [ [ "chaudin", "chaudin" ] ], "raw_glosses": [ "(Louisiana) chaudin" ], "tags": [ "Louisiana", "masculine" ] }, { "categories": [ { "_dis": "2 98", "kind": "other", "name": "French entries with incorrect language header", "parents": [ "Entries with incorrect language header", "Entry maintenance" ], "source": "w+disamb" }, { "_dis": "2 98", "kind": "topical", "langcode": "fr", "name": "Sausages", "orig": "fr:Sausages", "parents": [ "Meats", "Foods", "Eating", "Food and drink", "Human behaviour", "All topics", "Human", "Fundamental" ], "source": "w+disamb" } ], "glosses": [ "the wrapping of andouille, andouillette and certain spiced sausages, made of the large intestine of pigs" ], "id": "en-chaudin-fr-noun-0ZJfMAaO", "links": [ [ "andouille", "andouille" ], [ "andouillette", "andouillette" ], [ "large intestine", "large intestine" ] ], "tags": [ "masculine" ] } ], "sounds": [ { "ipa": "/ʃɔ.dɛ̃/" } ], "word": "chaudin" }
{ "categories": [ "Pages with 2 entries", "Pages with entries", "fr:Sausages" ], "etymology_templates": [ { "args": { "1": "en", "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" }, "expansion": "Poitevin-Saintongeais chàudin", "name": "der" }, { "args": { "1": "en", "2": "fro", "3": "chaudun" }, "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": [ "plural" ] } ], "head_templates": [ { "args": {}, "expansion": "chaudin (plural chaudins)", "name": "en-noun" } ], "lang": "English", "lang_code": "en", "pos": "noun", "senses": [ { "categories": [ "English countable nouns", "English doublets", "English entries with incorrect language header", "English lemmas", "English nouns", "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 quotations", "Pages with 2 entries", "Pages with entries", "en:Sausages" ], "examples": [ { "ref": "2002, Nicole Denée Fontenot, Alicia Fontenot Vidrine, Cooking with Cajun Women: Recipes and Remembrances from South Louisiana Kitchens, Hippocrene Books, →ISBN, 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": "quote" }, { "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, →ISBN, 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": "quote" }, { "ref": "2012, C. Paige Gutierrez, Cajun Foodways, Univ. Press of Mississippi, →ISBN, 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": "quote" }, { "ref": "2018, Jonathan Deutsch, We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States, ABC-CLIO, →ISBN, 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": "quote" } ], "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": [ "French 2-syllable words", "French countable nouns", "French entries with incorrect language header", "French lemmas", "French masculine nouns", "French nouns", "French terms borrowed from Cajun French", "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", "Pages with 2 entries", "Pages with entries", "fr:Sausages" ], "etymology_templates": [ { "args": { "1": "fr", "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": "fr", "2": "roa-poi", "3": "chàudin" }, "expansion": "Poitevin-Saintongeais chàudin", "name": "der" }, { "args": { "1": "fr", "2": "fro", "3": "chaudun" }, "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", "tags": [ "plural" ] } ], "head_templates": [ { "args": { "1": "m" }, "expansion": "chaudin m (plural chaudins)", "name": "fr-noun" } ], "lang": "French", "lang_code": "fr", "pos": "noun", "senses": [ { "categories": [ "Louisiana French" ], "glosses": [ "chaudin" ], "links": [ [ "chaudin", "chaudin" ] ], "raw_glosses": [ "(Louisiana) chaudin" ], "tags": [ "Louisiana", "masculine" ] }, { "glosses": [ "the wrapping of andouille, andouillette and certain spiced sausages, made of the large intestine of pigs" ], "links": [ [ "andouille", "andouille" ], [ "andouillette", "andouillette" ], [ "large intestine", "large intestine" ] ], "tags": [ "masculine" ] } ], "sounds": [ { "ipa": "/ʃɔ.dɛ̃/" } ], "word": "chaudin" }
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This page is a part of the kaikki.org machine-readable All languages combined dictionary. This dictionary is based on structured data extracted on 2024-11-06 from the enwiktionary dump dated 2024-10-02 using wiktextract (fbeafe8 and 7f03c9b). 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.
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