Etymology
Although there has been much debate about the etymology of the word and, thus, the recipe's origins, it is now widely accepted that it is derived from the Old French verb "brier", 'a Norman dialectical form of "broyer", to work the dough with a "broye" or "brie" (a sort of wooden roller for kneading); the suffix "-oche" is a generic deverbal suffix. "Pain brié" is a Norman bread whose dense dough was formerly worked with this instrument'. The root—bhreg—is of Germanic origin.
Read more about this topic: Brioche
Famous quotes containing the word etymology:
“The universal principle of etymology in all languages: words are carried over from bodies and from the properties of bodies to express the things of the mind and spirit. The order of ideas must follow the order of things.”
—Giambattista Vico (1688–1744)
“Semantically, taste is rich and confusing, its etymology as odd and interesting as that of “style.” But while style—deriving from the stylus or pointed rod which Roman scribes used to make marks on wax tablets—suggests activity, taste is more passive.... Etymologically, the word we use derives from the Old French, meaning touch or feel, a sense that is preserved in the current Italian word for a keyboard, tastiera.”
—Stephen Bayley, British historian, art critic. “Taste: The Story of an Idea,” Taste: The Secret Meaning of Things, Random House (1991)