curd of milk coagulated, separated from the whey, pressed and used as food, Old English cyse (West Saxon), cese (Anglian) "cheese," from West Germanic *kasjus (source also of Old Saxon kasi, Old High German chasi, German Käse, Middle Dutch case, Dutch kaas), from Latin caseus "cheese" (source of Italian cacio, Spanish queso, Irish caise, Welsh caws).
Of unknown origin; perhaps from a PIE root *kwat- "to ferment, become sour" (source also of Prakrit chasi "buttermilk;" Old Church Slavonic kvasu "leaven; fermented drink," kyselu "sour," -kyseti "to turn sour;" Czech kysati "to turn sour, rot;" Sanskrit kvathati "boils, seethes;" Gothic hwaþjan "foam").
But de Vaan writes, "no etymology can be found which does not require some poorly-founded assumptions," and suggests a loan-word. Also compare fromage. Old Norse ostr, Danish ost, Swedish ost are related to Latin ius "broth, sauce, juice."
Earliest references would be to compressed curds of milk used as food; pressed or molded cheeses with rinds are from 14c. Transferred to other cheese-like substances by 1530s. As a photographer's word to make subjects hold a smile, it is attested from 1930, but in a reminiscence of schoolboy days, which suggests an earlier use. Probably for the forced smile involved in making the -ee- sound.
Green cheese is that newly made; the notion that the moon is made of green cheese as a type of a ridiculous assertion is from 1520s. To make cheeses (1835) was a schoolgirls' amusement of wheeling rapidly so one's petticoats blew out in a circle then dropping down so they came to rest inflated and resembling a wheel of cheese; hence, used figuratively for "a deep curtsy." Bartlett ("Dictionary of Americanisms," 1848) defines head cheese as "The ears and feet of swine cut up fine, and, after being boiled, pressed into the form of a cheese."
"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.
masc. proper name, attested by 1218, probably via Anglo-French Jake, Jaikes, from Old French Jacques (which was a diminutive of Latin Jacobus; see Jacob), but in English the name always has been regarded as a familiar form of John, and some have argued that it is a native formation. In Middle English spelled Jakke, Jacke, etc., and pronounced as two syllables ("Jackie").
In England, Jack became a generic name applied familiarly or contemptuously to anybody (especially a young man of the lower classes) from late 14c. Later used especially of sailors (1650s; Jack-tar is from 1781); Jack-ashore (adj.) "drinking and in high spirits, recklessly spending" (1875) also is an image from sailors (1840 as a book title). In U.S., as a generic name addressed to an unknown stranger, attested from 1889. Every man Jack "everyone" is from 1812. Also see jack (n.).
Used in male personifications from 15c.; first record of jack-of-all-trades "person handy at any kind of work or business" is from 1610s; Jack Frost is from 1826; Jack-nasty "a sneak or sloven" is from 1833 (Jack-nasty-face, a sea-term for a common sailor, is from 1788). Jack Sprat for a small, light man is from 1560s (his opposite was Jack Weight). Jack-pudding "comical clown, buffoon" is from 1640s. Jack-Spaniard is from 1703 as a Spaniard, 1833 as "a hornet" in the West Indies. Other personifications listed in Farmer & Henley include jack-snip "a botching tailor," Jack-in-office "overbearing petty official" (1680s), Jack-on-both-sides "a neutral," Jack-out-of-doors "a vagrant" (1630s), jack-sauce "impudent fellow" (1590s).
The U.S. plant jack-in-the-pulpit (Indian turnip) is attested by 1833. Jack the Ripper was active in London 1888. The Scottish form is Jock (compare jockey (n.)). Alliterative coupling of Jack and Jill is from 15c. (Iakke and Gylle, Ienken and Iulyan). Jack Ketch for "hangman, executioner" (1670s) is said to be from the name of a public executioner in the time of James II (compare Derrick); it also was used as a verb meaning "to hang."