late 13c., "restorative powers of the body, bodily processes; powers of growth;" from Old French nature "nature, being, principle of life; character, essence," from Latin natura "course of things; natural character, constitution, quality; the universe," literally "birth," from natus "born," past participle of nasci "to be born," from PIE root *gene- "give birth, beget."
By mid-14c. as "the forces or processes of the material world; that which produces living things and maintains order." From late 14c. as "creation, the universe;" also "heredity, birth, hereditary circumstance; essential qualities, inherent constitution, innate disposition" (as in human nature); also "nature personified, Mother Nature." Nature and nurture have been paired and contrasted since Shakespeare's "Tempest."
The phrase "nature and nurture" is a convenient jingle of words, for it separates under two distinct heads the innumerable elements of which personality is composed. Nature is all that a man brings with himself into the world; nurture is every influence from without that affects him after his birth. [Francis Galton, "English Men of Science: Their Nature and Nurture," 1875]
Specifically as "the material world beyond human civilization or society; an original, wild, undomesticated condition" from 1660s, especially in state of nature "the condition of man before organized society." Nature-worship "religion which deifies the phenomena of physical nature" is by 1840.
Nature should be avoided in such vague expressions as 'a lover of nature,' 'poems about nature.' Unless more specific statements follow, the reader cannot tell whether the poems have to do with natural scenery, rural life, the sunset, the untouched wilderness, or the habits of squirrels. [Strunk & White, "The Elements of Style," 3rd ed., 1979]
Man, her last work, who seem'd so fair,
Such splendid purpose in his eyes,
Who roll'd the psalm to wintry skies,
Who built him fanes of fruitless prayer,
Who trusted God was love indeed
And love Creation's final law—
Tho' Nature, red in tooth and claw
With ravine, shriek'd against his creed—
[Tennyson, from "In Memoriam"]
Old English dweorh, dweorg (West Saxon), duerg (Mercian), "very short human being, person much below ordinary stature, whether of proportionate parts or not," also "supernatural being of subhuman size," from Proto-Germanic *dweraz (source also of Old Frisian dwerch, Old Saxon dwerg, Old High German twerg, German Zwerg, Old Norse dvergr), perhaps from PIE *dhwergwhos "something tiny," but with no established cognates outside Germanic.
Also used by c. 1200 of an animal or plant much below the ordinary size of its species." The use of dwarf in the Germanic mythological sense, "a diminished and generally deformed being, dwelling in rocks and hills and skilled in working metals," seems to have faded after Middle English and been revived after c. 1770 from German.
Whilst in this and other ways the dwarfs do at times have dealings with mankind, yet on the whole they seem to shrink from man; they give the impression of a downtrodden afflicted race, which is on the point of abandoning its ancient home to new and more powerful invaders. There is stamped on their character something shy and something heathenish, which estranges them from intercourse with christians. They chafe at human faithlessness, which no doubt would primarily mean the apostacy from heathenism. In the poems of the Mid. Ages, Laurin is expressly set before us as a heathen. It goes sorely against the dwarfs to see churches built, bell-ringing ... disturbs their ancient privacy; they also hate the clearing of forests, agriculture, new fangled pounding-machinery for ore. ["Teutonic Mythology," Jakob Grimm, transl. Stallybrass, 1883]
The shift of the Old English guttural at the end of the word to modern -f is typical (compare enough, draft) and begins to appear early 14c. In Middle English it also was dwerþ, dwerke. Old English plural dweorgas became Middle English dwarrows, later leveled down to dwarfs. The use of dwarves for the legendary race was popularized by J.R.R. Tolkien. As an adjective, from 1590s.
The use of giant and dwarf in reference to stars of the highest and lowest luminosity is attested by 1914, said to have been suggested by Danish astronomer Ejnar Hertzsprung, (1873-1967); hence red dwarf (attested by 1922), white dwarf, black dwarf "dead and lightless star" (1966).
Middle English mēte, from Old English mete "food, nourishment, sustenance" (paired with drink), "item of food; animal food, fodder," also "a meal, repast," from Proto-Germanic *mati (source also of Old Frisian mete, Old Saxon meti, Old Norse matr, Old High German maz, Gothic mats "food," Middle Dutch, Dutch metworst, German Mettwurst "type of sausage"), from PIE *mad-i-, from root *mad- "moist, wet," also with reference to food qualities, (source also of Sanskrit medas- "fat" (n.), Old Irish mat "pig;" see mast (n.2)).
Narrower sense of "flesh of warm-blooded animals killed and used as food" is attested from c. 1300 (earlier this was flesh-meat, early 12c.). There is a similar sense evolution in French viande "meat," originally "food." In Middle English, vegetables still could be called grene-mete (15c.) and white meat was "a dairy food or product" (early 15c.). Figurative sense of "essential part" is from 1901.
Dark meat and light meat in reference to the meat of fowls, based on the color when cooked, were popularized 19c., supposedly as euphemisms for leg or thigh and breast, but earliest sources use both sets of terms without apparent embarrassment.
The choicest parts of a turkey are the side bones, the breast, and the thigh bones. The breast and wings are called light meat; the thigh-bones and side-bones dark meat. When a person declines expressing a preference, it is polite to help to both kinds. [Lydia Maria Child, "The American Frugal Housewife," Boston, 1835]
First record of meat loaf is from 1876. Meat-market "place where one looks for sex partners" is from 1896 (meat in various sexual senses of "penis, vagina, body regarded as a sex object, prostitute" are attested from 1590s; Old English for "meat-market" was flæsccyping ('flesh-cheaping')); slang meat wagon "ambulance" is from 1920, American English slang, said to date from World War I (in a literal sense by 1857). Meat-grinder is by 1858 in the literal sense "device for grinding meat;" in the figurative sense it is attested by 1951. Meat-hook is by 1812; in the colloquial transferred sense "arm" it is attested by 1919.
late 14c. (perhaps mid-13c. in Anglo-French), grave, gravei, gravi, greve, gravey, gravee, grovi, grauvey, with u/v variation typical of medieval spelling. From Old French gravé, graué, "seasoned broth or sauce," ultimately from Persian zirbaja, said by H.F. Amedroz to mean “concoction in a pot.” The unattested intermediate term should have been something like *girveie (see evolution of ginger for comparison.)
The dish became popular in Europe in the 14th century, probably introduced through the Emirate of Granada in what is now Spain.
Recipe for Zîrbâja […] Take a young, cleaned hen and put it in a pot with a little salt, pepper, coriander, cinnamon, saffron and sufficient of vinegar and fresh oil, and when the meat is cooked, take peeled, crushed almonds and good white sugar, four ûqiyas of each; dissolve them in rosewater, pour in the pot and let it boil; then leave it on the embers until the fat rises. It is the most nutritious of dishes and good for all temperaments; this dish is made with hens or pigeons or doves, or with the meat of a young lamb. [An Anonymous Andalusian Cookbook of the 13th Century, translated by Charles Perry.]
Conyngys in graueye. Take Conyngys, and make hem clene, and hakke hem in gobettys, and sethe hem, other larde hem and Rost hem; and thanne hakke hem, and take Almaundys, and grynde hem, and temper hem vppe with gode Freysshe brothe of Flesshe, and coloure it wyth Safroun, and do ther-to a porcyon of flowre of Rys, and do ther-to then pouder Gyngere, Galyngale, Canel, Sugre, Clowys, Maces, and boyle it onys and sethe it; then take the Conyngys, and putte ther-on, and dresse it and serue it forth. [Harleian MS 279, date ca. 1420]
It is usually said that gravé is a non-word created as a mistranscription of grané, a similar mixture with which it is indeed conflated in French manuscripts. Grané is usually supposed to be from Medieval Latin granatum “corned, grained” but this is unattested in the context of this sauce. It is as likely in this case to be from "Granada" (see Granada.)
There may have been a second word, combined through folk-etymology, that led to the secondary sense of "juice of cooked meat." Perhaps Old French engravee "carved, sliced" or Old English greofa, an oil-pan (related to greaves, 1610s, "fibrous matter cooked out of animal fat.")
In Middle English the word grave is glossed against Latin garus, "a type of fish used for making sauce" and promulada, probably from promulsis, an old appetizer of eggs and fish. The sense of broths or drippings appears to originally be of fishes, then soon extended to meat drippings or gelatin, which sense grows dominant in English from mid-15c, though still used most typically of fish or other seafood till 16c.
As "a sauce made with meat drippings," 1670s, originally sauce gravy or gravy sauce. Applied to vegetarian mixtures by 1875. The meaning "tomato sauce" (chiefly Italian-American) is by 1978, evidently from certain Italian dialects differentiating tomato puree (salsa, "sauce") from the cooked tomato sauce (sugo, translated "gravy" in many 19c. and 20c. Italian-English dictionaries, or ragu, etc.)
The meaning "money easily acquired" is attested by 1910; gravy train (by 1899) as something lucrative or productive is said to have been originally railroad slang for a short haul that paid well. Gravy-boat "small, deep dish for holding gravy or sauce" is from 1827.
