1670s, "derived by interpretation, not directly expressed but inferred," from French constructif or directly from Medieval Latin constructivus, from Latin construct-, past-participle stem of construere "to heap up," from assimilated form of com "with, together" (see con-) + struere "to pile up" (from PIE root *stere- "to spread").
Meaning "pertaining to construction" is from 1817; sense of "having the quality of constructing" is from 1841, especially "contributing helpfully." Related: Constructively; constructiveness. Constructive criticism is attested by 1841, originally in theology and philosophy.
Constructive criticism has frequently secured, in various departments of scientific inquiry, positive results, the value of which cannot be over-estimated; but there are not wanting instances in which a destructively critical method has performed services equally as valuable. Groundless hypotheses, unwarrantable theories, and baseless prejudices, required to be swept away, so that a constructive criticism might operate freely and successfully. [The Christian Ambassador, vol. ix, 1871]
It later was extended to education and became personal:
Constructive criticism points out a specific deficiency, and suggests a specific remedy. It is destructive in tearing down the wrong, but constructive in replacing value. Such criticism will afford the teacher the satisfaction of having a definite basis on which to work. [George M. Baker, "Constructive Supervision," in The American School Board Journal, February 1918]
1831, "iron rolled in large, flat plates for use in making steam boilers," from boiler + plate (n.). In newspaper (and now information technology) slang, the sense of "unit of writing that can be used over and over without change" is attested by 1887. The connecting notion probably is the permanence of the prepared plate compared to set type: From the 1870s to the 1950s, publicity items were cast or stamped in metal ready for the printing press and distributed to country newspapers as filler. An early provider was the American Press Association (1882). The largest supplier later was Western Newspaper Union.
An older name for it was plate-matter "type cast in a number of stereotype plates for insertion in different newspapers" (1878). Plate (n.) is attested by 1824 in printing as "a cast of a page of composed movable types."
WITHIN the past ten years, "plate matter" has become more and more popular among out-of-town papers, and the more enterprising are discarding the ready prints and are using plate matter instead. For a long time there was a prejudice against "Boiler Plates," but editors of small, and even of prosperous papers, began to discover that better matter was going out in the plates than they could afford, individually, to pay for. It was found that the reading public did not care, so long as the reading columns were bright and newsy, whether they were set up in the local office or in New York. ["The Journalist Souvenir," 1887]
"an eating-house, establishment where meals may be bought and eaten," 1821, from French restaurant "a restaurant," originally "food that restores," noun use of present participle of restaurer "to restore or refresh," from Old French restorer (see restore).
In 1765 a man by the name of Boulanger, also known as "Champ d'Oiseaux" or "Chantoiseau," opened a shop near the Louvre (on either the rue des Poulies or the rue Bailleul, depending on which authority one chooses to believe). There he sold what he called restaurants or bouillons restaurants—that is, meat-based consommés intended to "restore" a person's strength. Ever since the Middle Ages the word restaurant had been used to describe any of a variety of rich bouillons made with chicken, beef, roots of one sort or another, onions, herbs, and, according to some recipes, spices, crystallized sugar, toasted bread, barley, butter, and even exotic ingredients such as dried rose petals, Damascus grapes, and amber. In order to entice customers into his shop, Boulanger had inscribed on his window a line from the Gospels: "Venite ad me omnes qui stomacho laboratis et ego vos restaurabo." He was not content simply to serve bouillon, however. He also served leg of lamb in white sauce, thereby infringing the monopoly of the caterers' guild. The guild filed suit, which to everyone's astonishment ended in a judgment in favor of Boulanger. [Jean-Robert Pitte, "The Rise of the Restaurant," in "Food: A Culinary History from Antiquity to the Present," English editor Albert Sonnenfeld, transl. Clarissa Botsford, 1999, Columbia University Press]
Italian spelling ristorante attested in English by 1925. Middle English had similar words in legal language, such as restaurance "restitution." The railroad restaurant car (1872) was one adapted to afford meals to passengers while travelling.
late 12c., "olive oil," from Anglo-French and Old North French olie, from Old French oile, uile "oil" (12c., Modern French huile), from Latin oleum "oil, olive oil" (source of Spanish, Italian olio), from Greek elaion "olive tree," from elaia (see olive).
Nearly all the European languages' words for "oil" (Croatian ulje, Polish olej, Hungarian olaj, Albanian uli, Lithuanian alejus, etc.) are from the Greek word; the Germanic (except Gothic) and Celtic one coming from Greek via Latin: Old English æle, Dutch olie, German Öl, Welsh olew, Gaelic uill, etc.
In English it meant "olive oil" exclusively till c. 1300, when the word began to be extended to any fatty, greasy liquid substance (usually flammable and insoluble in water). Often especially "oil as burned in a lamp to afford light" (as in midnight oil, symbolizing late work). Use for "petroleum" is recorded from 1520s but not common until 19c.
The artist's oils (1660s), short for oil-color (1530s), are paints made by grinding pigment in oil. Oil-painting is attested from 1782. The ocean-going oil-tanker is from 1900; oil-spill is from 1970. As a condiment, oil and vinegar is attested from 1620s. The figurative expression pour oil upon the waters "appease strife or disturbance" is by 1840, from an ancient trick of sailors.
Another historical illustration which involves monolayers, was when sailors poured oil on the sea in order to calm 'troubled waters' and so protect their ship. This worked by wave damping or, more precisely, by preventing small ripples from forming in the first place so that the wind could have no effect on them. [J. Lyklema, "Fundamentals of Interface and Colloid Science," Academic Press, 2000]
The phenomenon depends on what are called Marangoni effects; Benjamin Franklin experimented with it in 1765.