name of character in a series of novels by U.S. fiction writer Edgar Rice Burroughs (1875-1950), introduced 1914.
Middle English bolle, from Old English bolla "bowl, cup, pot, round vessel for containing liquids," merged from 13c. with Middle Dutch bolle "round object," both from Proto-Germanic *bul-, from PIE root *bhel- (2) "to blow, swell." Influenced in meaning by Latin bulla "bubble, ball" (see bull (n.2)).
The sense was extended c. 1500 to "round seed pod of flax or cotton." Boll weevil, which damages cotton bolls, is so called from 1895, American English.
In south Texas, among Spanish-speaking people, the insect is generally known as the 'picudo,' a descriptive name which refers to the snout or beak of the insect. English-speaking planters generally referred to the insect at first as 'the sharpshooter,' a term which for many years has been applied to any insect which causes through its punctures the shedding of the squares or the rotting of the bolls. As there are several native insects that are commonly called sharpshooters and which, though injurious, are by no means to be compared with this insect, it becomes necessary to discourage in every way the use of the word sharpshooter as applied to this weevil. The adoption of the term 'Mexican cotton-boll weevil' for the new pest is recommended. [New Mexico College of Agriculture and the Mechanic Arts Agricultural Experiment Station Bulletin No. 19, April 1896]
A case of entomology meddling in etymology.
late Old English, from Old French France, from Medieval Latin Francia, from Francus "a Frank" (see Frank). Old English had Franc-rice "kingdom of the Franks," more commonly Franc-land.
1849, from Louisiana French, from Provençal jambalaia "stew of rice and fowl," from jamb-, which Anthony Buccini of nyfoodstory.com argues is "is not a native Occitan [word] but rather enters the language first as part of a word borrowed from the Neapolitan dialect of southern Italy, namely, ciambotta, presumably during the late Middle Ages."
"province over which an archbishop exercised authority," Middle English archebishop-riche, from Old English arcebiscoprice, from archbishop + rice "realm, dominion, province," from Proto-Germanic *rikja "rule" (from PIE root *reg- "move in a straight line," with derivatives meaning "to direct in a straight line," thus "to lead, rule").
type of paste made from fermented soya beans and barley or rice malt, used in Japanese cooking, by 1727 (from 1615 as misso in the log-book of English pilot William Adams, published in 1916), from Japanese, of uncertain etymology; said to be from Middle Korean myècwú, the name of a comparable sauce.
Old English hoppian "to spring, leap; to dance; to limp," from Proto-Germanic *hupnojan (source also of Old Norse hoppa "hop, skip," Dutch huppen, German hüpfen "to hop"). Transitive sense from 1791. Related: Hopped; hopping. Hopping-john "stew of bacon with rice and peas" attested from 1838. Hopping mad is from 1670s.
"hideous, ghastly, weird," c. 1500, of uncertain origin; apparently somehow from elf (compare Scottish variant elphrish), an explanation OED finds "suitable;" Watkins connects its elements with Old English el- "else, otherwise" (from PIE root *al- "beyond") + rice "realm" (from PIE root *reg- "move in a straight line," with derivatives meaning "to direct in a straight line," thus "to lead, rule").
oriental dish of rice boiled with meat, 1610s, pilau (which remains the commoner form in British English), from Turkish pilav, from Persian pilaw. The form perhaps has been influenced by Modern Greek pilafi, which is from the Turkish word, but Ayto ("Diner's Dictionary") writes that from the beginning "the spelling of the word was positively anarchic" and that pilaf "represents a modern Turkish pronunciation."