See white meat on Wiktionary
{
"etymology_templates": [
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"args": {
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"2": "enm",
"3": "whyte mete"
},
"expansion": "Middle English whyte mete",
"name": "inh"
},
{
"args": {
"1": "en",
"2": "white",
"3": "meat"
},
"expansion": "white + meat",
"name": "compound"
}
],
"etymology_text": "From Middle English whyte mete, wyttemet, equivalent to white + meat.",
"forms": [
{
"form": "white meats",
"tags": [
"plural"
]
}
],
"head_templates": [
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"lang_code": "en",
"pos": "noun",
"senses": [
{
"antonyms": [
{
"word": "dark meat"
}
],
"glosses": [
"The breast portion of poultry."
],
"id": "en-white_meat-en-noun-UGP27Uef",
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]
],
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{
"word": "breast"
}
],
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},
{
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{
"word": "red meat"
}
],
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"_dis": "7 72 22",
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"_dis": "12 73 16",
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{
"_dis": "13 71 16",
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{
"_dis": "20 55 24",
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{
"_dis": "17 63 20",
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{
"_dis": "16 64 20",
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{
"_dis": "13 71 17",
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"source": "w+disamb"
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{
"_dis": "18 60 22",
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{
"_dis": "15 66 19",
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{
"_dis": "17 62 21",
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{
"_dis": "12 73 16",
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"source": "w+disamb"
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{
"_dis": "10 74 17",
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{
"_dis": "16 63 20",
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{
"_dis": "17 62 21",
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{
"_dis": "11 74 15",
"kind": "other",
"name": "Terms with Yiddish translations",
"parents": [],
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{
"_dis": "29 44 27",
"kind": "topical",
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"name": "Meats",
"orig": "en:Meats",
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"Eating",
"Food and drink",
"Human behaviour",
"All topics",
"Human",
"Fundamental"
],
"source": "w+disamb"
}
],
"derived": [
{
"_dis1": "31 69 0",
"word": "the other white meat"
}
],
"glosses": [
"Meats whose color, either before or after cooking, is considered white as opposed to red, including poultry, seafood, and in some uses, even pork."
],
"id": "en-white_meat-en-noun-Eoe1RxnF",
"related": [
{
"_dis1": "31 69 0",
"word": "red wine"
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{
"_dis1": "31 69 0",
"word": "white wine"
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"tags": [
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{
"categories": [],
"examples": [
{
"ref": "1577, William Harrison, “[An Historicall Description of the Islande of Britayne, […].] Of the Foode and Diet of the Englishe.”, in The Firste Volume of the Chronicles of England, Scotlande, and Irelande […], volume I, London: […] [Henry Bynneman] for Iohn Harrison, →OCLC, folio 94, verso, column 1:",
"text": "[W]hite meates, as milk, butter ⁊ chéeſe, which were woont to be accoũted of as one of the chiefe ſtayes thorowout the Iſland, are now reputed as foode appertinent only to the inferiour ſoꝛt, […]",
"type": "quote"
},
{
"ref": "1999, John Burnett, “Milk: ‘No finer investment’?”, in Liquid Pleasures: A Social History of Drinks in Modern Britain, London; New York, N.Y.: Routledge, →ISBN, page 30:",
"text": "For the southern labourer the traditional ‘white meats’ were now dearer and scarcer, and although the total number of cows increased in the seventeenth century more were now kept on large farms, where the milk was turned into butter and cheese for sale in the markets.",
"type": "quote"
},
{
"ref": "2004, Laura Mason, “Historical Overview”, in Food Culture in Great Britain (Food Culture around the World), Westport, Conn.: Greenwood Press, →ISBN, page 20:",
"text": "The white meats—milk, curds, cheese, butter, whey, and buttermilk, from either sheep or cows, were important in their diet.",
"type": "quote"
},
{
"ref": "2013, Adam Fox, “Food, Drink and Social Distinction in Early Modern England”, in Steve Hindle, Alexandra Shepard, John Walter, editors, Remaking English Society: Social Relations and Social Change in Early Modern England, Woodbridge, Suffolk: The Boydell Press, published 2015, →ISBN, page 177:",
"text": "Together with their dependence on brown bread and ‘white meats’, it was their consumption of roots and leaves that distinguished the diet of the lower orders in the countryside and helped in some way to define their inferiority.",
"type": "quote"
}
],
"glosses": [
"Dairy produce (occasionally including eggs)."
],
"id": "en-white_meat-en-noun-EYb0ZuOy",
"links": [
[
"Dairy",
"dairy"
],
[
"produce",
"produce"
],
[
"egg",
"egg"
]
],
"raw_glosses": [
"(now historical) Dairy produce (occasionally including eggs)."
],
"tags": [
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}
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"translations": [
{
"_dis1": "41 44 15",
"code": "zh",
"lang": "Chinese Mandarin",
"roman": "báiròu",
"sense": "light-coloured meat",
"word": "白肉"
},
{
"_dis1": "41 44 15",
"code": "de",
"lang": "German",
"sense": "light-coloured meat",
"tags": [
"neuter"
],
"word": "weißes Fleisch"
},
{
"_dis1": "41 44 15",
"code": "de",
"lang": "German",
"sense": "light-coloured meat",
"tags": [
"Liechtenstein",
"Switzerland",
"neuter"
],
"word": "weisses Fleisch"
},
{
"_dis1": "41 44 15",
"code": "he",
"lang": "Hebrew",
"roman": "basár laván",
"sense": "light-coloured meat",
"tags": [
"masculine"
],
"word": "בָּשָׂר לָבָן"
},
{
"_dis1": "41 44 15",
"code": "id",
"lang": "Indonesian",
"sense": "light-coloured meat",
"word": "daging putih"
},
{
"_dis1": "41 44 15",
"code": "ga",
"lang": "Irish",
"sense": "light-coloured meat",
"tags": [
"masculine"
],
"word": "bánbhia"
},
{
"_dis1": "41 44 15",
"code": "rsk",
"english": "bile meso",
"lang": "Pannonian Rusyn",
"sense": "light-coloured meat",
"tags": [
"neuter"
],
"word": "биле месо"
},
{
"_dis1": "41 44 15",
"code": "rsk",
"lang": "Pannonian Rusyn",
"roman": "bile",
"sense": "light-coloured meat",
"tags": [
"neuter"
],
"word": "биле"
},
{
"_dis1": "41 44 15",
"code": "pl",
"lang": "Polish",
"sense": "light-coloured meat",
"tags": [
"neuter"
],
"word": "białe mięso"
},
{
"_dis1": "41 44 15",
"code": "pt",
"lang": "Portuguese",
"sense": "light-coloured meat",
"tags": [
"feminine"
],
"word": "carne branca"
},
{
"_dis1": "41 44 15",
"code": "ro",
"lang": "Romanian",
"sense": "light-coloured meat",
"tags": [
"feminine"
],
"word": "carne albă"
},
{
"_dis1": "41 44 15",
"code": "ru",
"lang": "Russian",
"roman": "béloje mjáso",
"sense": "light-coloured meat",
"word": "бе́лое мя́со"
},
{
"_dis1": "41 44 15",
"code": "es",
"lang": "Spanish",
"sense": "light-coloured meat",
"tags": [
"feminine"
],
"word": "carne blanca"
},
{
"_dis1": "41 44 15",
"code": "tr",
"lang": "Turkish",
"sense": "light-coloured meat",
"word": "beyaz et"
},
{
"_dis1": "41 44 15",
"code": "uk",
"lang": "Ukrainian",
"roman": "bíle mʺjáso",
"sense": "light-coloured meat",
"tags": [
"neuter"
],
"word": "бі́ле м'я́со"
},
{
"_dis1": "41 44 15",
"code": "yi",
"lang": "Yiddish",
"roman": "beylik",
"sense": "light-coloured meat",
"word": "בייליק"
}
],
"wikipedia": [
"white meat"
],
"word": "white meat"
}
{
"categories": [
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"English countable nouns",
"English entries with incorrect language header",
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"English nouns",
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"Terms with Indonesian translations",
"Terms with Irish translations",
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"Terms with Polish translations",
"Terms with Portuguese translations",
"Terms with Romanian translations",
"Terms with Russian translations",
"Terms with Spanish translations",
"Terms with Turkish translations",
"Terms with Ukrainian translations",
"Terms with Yiddish translations",
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"derived": [
{
"word": "the other white meat"
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],
"etymology_templates": [
{
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"3": "whyte mete"
},
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"name": "inh"
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{
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"1": "en",
"2": "white",
"3": "meat"
},
"expansion": "white + meat",
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],
"etymology_text": "From Middle English whyte mete, wyttemet, equivalent to white + meat.",
"forms": [
{
"form": "white meats",
"tags": [
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}
],
"head_templates": [
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"args": {
"1": "~"
},
"expansion": "white meat (countable and uncountable, plural white meats)",
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],
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"lang_code": "en",
"pos": "noun",
"related": [
{
"word": "red wine"
},
{
"word": "white wine"
}
],
"senses": [
{
"antonyms": [
{
"word": "dark meat"
}
],
"glosses": [
"The breast portion of poultry."
],
"links": [
[
"poultry",
"poultry"
]
],
"synonyms": [
{
"word": "breast"
}
],
"tags": [
"countable",
"uncountable"
]
},
{
"antonyms": [
{
"word": "red meat"
}
],
"glosses": [
"Meats whose color, either before or after cooking, is considered white as opposed to red, including poultry, seafood, and in some uses, even pork."
],
"tags": [
"countable",
"uncountable"
]
},
{
"categories": [
"English terms with historical senses",
"English terms with quotations"
],
"examples": [
{
"ref": "1577, William Harrison, “[An Historicall Description of the Islande of Britayne, […].] Of the Foode and Diet of the Englishe.”, in The Firste Volume of the Chronicles of England, Scotlande, and Irelande […], volume I, London: […] [Henry Bynneman] for Iohn Harrison, →OCLC, folio 94, verso, column 1:",
"text": "[W]hite meates, as milk, butter ⁊ chéeſe, which were woont to be accoũted of as one of the chiefe ſtayes thorowout the Iſland, are now reputed as foode appertinent only to the inferiour ſoꝛt, […]",
"type": "quote"
},
{
"ref": "1999, John Burnett, “Milk: ‘No finer investment’?”, in Liquid Pleasures: A Social History of Drinks in Modern Britain, London; New York, N.Y.: Routledge, →ISBN, page 30:",
"text": "For the southern labourer the traditional ‘white meats’ were now dearer and scarcer, and although the total number of cows increased in the seventeenth century more were now kept on large farms, where the milk was turned into butter and cheese for sale in the markets.",
"type": "quote"
},
{
"ref": "2004, Laura Mason, “Historical Overview”, in Food Culture in Great Britain (Food Culture around the World), Westport, Conn.: Greenwood Press, →ISBN, page 20:",
"text": "The white meats—milk, curds, cheese, butter, whey, and buttermilk, from either sheep or cows, were important in their diet.",
"type": "quote"
},
{
"ref": "2013, Adam Fox, “Food, Drink and Social Distinction in Early Modern England”, in Steve Hindle, Alexandra Shepard, John Walter, editors, Remaking English Society: Social Relations and Social Change in Early Modern England, Woodbridge, Suffolk: The Boydell Press, published 2015, →ISBN, page 177:",
"text": "Together with their dependence on brown bread and ‘white meats’, it was their consumption of roots and leaves that distinguished the diet of the lower orders in the countryside and helped in some way to define their inferiority.",
"type": "quote"
}
],
"glosses": [
"Dairy produce (occasionally including eggs)."
],
"links": [
[
"Dairy",
"dairy"
],
[
"produce",
"produce"
],
[
"egg",
"egg"
]
],
"raw_glosses": [
"(now historical) Dairy produce (occasionally including eggs)."
],
"tags": [
"countable",
"historical",
"uncountable"
]
}
],
"translations": [
{
"code": "zh",
"lang": "Chinese Mandarin",
"roman": "báiròu",
"sense": "light-coloured meat",
"word": "白肉"
},
{
"code": "de",
"lang": "German",
"sense": "light-coloured meat",
"tags": [
"neuter"
],
"word": "weißes Fleisch"
},
{
"code": "de",
"lang": "German",
"sense": "light-coloured meat",
"tags": [
"Liechtenstein",
"Switzerland",
"neuter"
],
"word": "weisses Fleisch"
},
{
"code": "he",
"lang": "Hebrew",
"roman": "basár laván",
"sense": "light-coloured meat",
"tags": [
"masculine"
],
"word": "בָּשָׂר לָבָן"
},
{
"code": "id",
"lang": "Indonesian",
"sense": "light-coloured meat",
"word": "daging putih"
},
{
"code": "ga",
"lang": "Irish",
"sense": "light-coloured meat",
"tags": [
"masculine"
],
"word": "bánbhia"
},
{
"code": "rsk",
"english": "bile meso",
"lang": "Pannonian Rusyn",
"sense": "light-coloured meat",
"tags": [
"neuter"
],
"word": "биле месо"
},
{
"code": "rsk",
"lang": "Pannonian Rusyn",
"roman": "bile",
"sense": "light-coloured meat",
"tags": [
"neuter"
],
"word": "биле"
},
{
"code": "pl",
"lang": "Polish",
"sense": "light-coloured meat",
"tags": [
"neuter"
],
"word": "białe mięso"
},
{
"code": "pt",
"lang": "Portuguese",
"sense": "light-coloured meat",
"tags": [
"feminine"
],
"word": "carne branca"
},
{
"code": "ro",
"lang": "Romanian",
"sense": "light-coloured meat",
"tags": [
"feminine"
],
"word": "carne albă"
},
{
"code": "ru",
"lang": "Russian",
"roman": "béloje mjáso",
"sense": "light-coloured meat",
"word": "бе́лое мя́со"
},
{
"code": "es",
"lang": "Spanish",
"sense": "light-coloured meat",
"tags": [
"feminine"
],
"word": "carne blanca"
},
{
"code": "tr",
"lang": "Turkish",
"sense": "light-coloured meat",
"word": "beyaz et"
},
{
"code": "uk",
"lang": "Ukrainian",
"roman": "bíle mʺjáso",
"sense": "light-coloured meat",
"tags": [
"neuter"
],
"word": "бі́ле м'я́со"
},
{
"code": "yi",
"lang": "Yiddish",
"roman": "beylik",
"sense": "light-coloured meat",
"word": "בייליק"
}
],
"wikipedia": [
"white meat"
],
"word": "white meat"
}
Download raw JSONL data for white meat meaning in All languages combined (6.2kB)
This page is a part of the kaikki.org machine-readable All languages combined dictionary. This dictionary is based on structured data extracted on 2025-03-09 from the enwiktionary dump dated 2025-03-02 using wiktextract (32c88e6 and 633533e). 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.