オードブル

Japanese edit

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オードブル

Etymology edit

From English hors d'oeuvre, French hors d’œuvre.

Pronunciation edit

(Tokyo) オードブル [óꜜòdòbùrù] (Atamadaka – [1])^[1]^[2]
(Tokyo) オードブル [òódóꜜbùrù] (Nakadaka – [3])^[1]^[2]
IPA^(key): [o̞ːdo̞bɯ̟ᵝɾɯ̟ᵝ]

Noun edit

オードブル • (ōdoburu)

hors d'oeuvre (appetizer)
Synonym: 前菜 (zensai)
- 1989, Sanjūgo Naoki, Ōsaka o aruku [Walking on Osaka]‎^[1]:
  
  フランス料(りょう)理(り)の、オードブル（突(つき)出(だ)し、前(ぜん)菜(さい)）は冷(つめ)たいのが百(ひゃく)六(ろく)十(じゅう)種(しゅ)、温(あたた)かいのが二(に)百(ひゃく)種(しゅ)ある（宮(く)内(ない)省(しょう)司(し)厨(ちゅう)長(ちょう)秋(あき)山(やま)氏(し)談(だん)）
  Furansu ryōri no, ōdoburu (tsukidashi, zensai) wa tsumetai no ga hyaku rokujū-shu, atatakai no ga nihyaku-shu aru (Kunaishō shichū-chō Akiyama-shi dan)
  In French cuisine, there are 160 types of cold hors d'oeuvre (appetizer, starter) and 200 types of hot ones. (according to Mr. Akiyama, a head chief of Ministry of the Imperial Household)

References edit

↑ ^1.0 ^1.1 Yamada, Tadao et al., editors (2011), 新明解国語辞典 [Shin Meikai Kokugo Jiten] (in Japanese), Seventh edition, Tōkyō: Sanseidō, →ISBN
↑ ^2.0 ^2.1 Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tōkyō: Sanseidō, →ISBN

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