"body garment, underclothing," 1590s, originally used alike of men's and women's garments, probably from shift (n.1), which was commonly used in reference to a change of clothes. In 17c., shift (n.) in this sense began to be used as a euphemism for smock, and was itself displaced, for similar reasons of delicacy, in 19c. by chemise.

"stomach of a bird," late 14c., from Old French gisier "entrails, giblets (of a bird)" (13c., Modern French gésier), probably from Vulgar Latin *gicerium, a dissimilation of Latin gigeria (neuter plural) "cooked entrails of a fowl," a delicacy in ancient Rome, from PIE *yekwr- "liver" (see hepatitis). The unetymological -d was added 1500s (perhaps on analogy of -ard words). Later extended to other animals, and, in jocular use, to human beings (1660s).

c. 1600, "peculiar person, person of a type seldom encountered," from Latin rara avis, literally "strange bird," from rara, fem. of rarus "rare" (see rare (adj.1)) + avis "bird" (see aviary). Latin plural is raræ aves. A phrase used of Horace's peacock (a Roman delicacy), Juvenal's black swan ("Rara avis in terris, nigroque simillima cygno"). A figure perhaps natural to the superstitious Romans, who divined by bird-watching.

"soft, easily injured," early 13c., from Old French tendre "soft, delicate; young" (11c.), from Latin tenerem (nominative tener) "soft, delicate; of tender age, youthful," from a derivative of PIE root *ten- "to stretch," on the notion of "stretched," hence "thin," hence "weak" or "young." Compare Sanskrit tarunah "young, tender," Greek teren "tender, delicate," Armenian t'arm "young, fresh, green."

Meaning "kind, affectionate, loving" first recorded early 14c. Meaning "having the delicacy of youth, immature" is attested in English from early 14c. Related: Tenderly; tenderness. Tender-hearted first recorded 1530s.

late 14c., mincen, "to chop (meat, herbs, onions, etc.) in little pieces," from Old French mincier "make into small pieces," from Vulgar Latin *minutiare "make small," from Late Latin minutiæ "small bits," from Latin minutus "small" (from PIE root *mei- (2) "small").

From 1540s in reference to speech, "to utter primly or in a half-spoken way as affected delicacy, clip affectedly in imitation of elegance," of words or language, "to restrain in the interest of decorum," 1590s. The meaning "walk with short or precise steps or with affected nicety" is from 1560s. The etymological sense is "to make less, make small." Related: Minced; mincing.

1620s, from in- (1) "not" + expressible (see express (v.)). Inexpressibles "trousers" is from 1790. Related: Inexpressibly.

I have retain'd the word BREECHES, as they are known by no other name amongst country folk.--The change from vulgarity to refinement, in cities and towns, has introduced other appellations; there they are generally called SMALL CLOTHES, but some ladies of high rank and extreme delicacy call them INEXPRESSIBLES. [footnote in "Poems Miscellaneous and Humorous," by Edward Nairne, Canterbury, 1791]

Inexpressibles is the earliest recorded and thus seems to have begotten the trend: Unmentionables (1806); indispensibles (1820); ineffables (1823); unutterables (1826); innominables (1827); and inexplicables (1829) followed.

c. 1300, deinte, "delightful, pleasing" (late 12c. as a surname), from dainty (n.); see below. Meaning evolved in Middle English to "choice, excellent" (late 14c.) to "delicately pretty, exhibiting exquisite taste or skill" (c. 1400). Sense of "fastidious, affectedly fine, weak, effeminate" is from 1570s. Related: Daintiness.

The noun is Middle English deinte "regard, affection" (mid-13c.), from c. 1300 as "excellence, elegance;" also "a luxury, a precious thing, fine food or drink;" from Anglo-French deinte, Old French deintie (12c.) "price, value," also "delicacy, pleasure," from Latin dignitatem (nominative dignitas) "greatness, rank, worthiness, worth, beauty," from dignus "worthy, proper, fitting," from PIE *dek-no-, from root *dek- "to take, accept."

c. 1300, "sexual intercourse;" mid-14c., "lasciviousness, sinful self-indulgence;" late 14c., "sensual pleasure," from Old French luxurie "debauchery, dissoluteness, lust" (12c., Modern French luxure), from Latin luxuria "excess, extravagant living, profusion; delicacy" (source also of Spanish lujuria, Italian lussuria), from luxus "excess, extravagance; magnificence," probably a figurative use of luxus (adj.) "dislocated," which is related to luctari "wrestle, strain" (see reluctance).

The English word lost its pejorative taint 17c. Meaning "habit of indulgence in what is choice or costly" is from 1630s; that of "sumptuous surroundings" is from 1704; that of "something choice or comfortable beyond life's necessities" is from 1780. Used as an adjective from 1916.

In Lat. and in the Rom. langs. the word connotes vicious indulgence, the neutral sense of the Eng. 'luxury' being expressed by L. luxus, F. luxe, Sp. lujo, It. lusso. [OED]

alsosemi-colon, point used in punctuation, consisting of a dot above a comma, to mark a sentence somewhat more independent than that marked by a comma, 1640s, a hybrid coined from Latin-derived semi- + Greek-based colon (n.1). The mark itself was (and is) in Greek the point of interrogation. The semicolon butterfly (by 1841, American English) is so called for the silver mark on its wings. 

[T]he semicolon was a Latin delicacy which the obtuse English typographer resisted. So late as 1580 and 1590 treatises on orthography do not recognize any such innovation ; the Bible of 1592, though printed with appropriate accuracy, is without a semicolon ; but in 1633 its full rights are established by Charles Butler's English Grammar. ... [I]t is evident that Shakespeare could never have used the semicolon ; a circumstance which the profound George Chalmers mourns over, opining that semicolons would often have saved the poet from his commentators. [Isaac. D'Israeli, "Amenities of Literature," 1841]

"salted and peppered raw egg, drunk in booze or vinegar," by 1878, American English, from prairie + oyster (in reference to the taste or the method of consuming it). Also called prairie-cocktail (1889). Prairie-oyster as "fried calf testicle," considered a delicacy, is by 1941.

PRAIRIE OYSTER. This simple but very nutritious drink may be taken by any person of the most delicate digestion, and has become one of the most popular delicacies since its introduction by me at Messrs. Spiers and Pond's. Its mode of preparation is very simple. Into a wine glass pat a new-laid egg ; add half a tea-spoonful of vinegar, dropping it gently down on the inside of the glass ; then drop on the yolk a little common salt, sufficient not to quite cover half the size of a threepenny-piece; pepper according to taste, The way to take this should be by placing the glass with the vinegar furthest from the mouth and swallow the contents. The vinegar being the last gives it more of an oyster-like flavour. [Leo Engel, "American & Other Drinks," London, 1878]