tucca

Latin

Etymology

Unknown, probably Celtic or from a Pre-Celtic substrate,[1] perhaps from Proto-Indo-European *tewk- (“to swell; fat”).[2][3] Cognate of Umbrian toco (“liquid lard”) and Gaulish tuccus (“back”).

Pronunciation

(Classical) IPA^(key): /ˈtuk.ka/, [ˈt̪ʊkːä]

(Ecclesiastical) IPA^(key): /ˈtuk.ka/, [ˈt̪ukːä]

Noun

tucca f (genitive tuccae); first declension[2]

some kind of sauce[4] or broth, possibly liquid lard

Usage notes

This word appears in the Latin–Greek glossary of Pseudo-Philoxenus with the Greek gloss κατάχυμα ζωμοῦ (katákhuma zōmoû, “lard sauce”).[5]

Derived terms

tuccētum

Descendants

Friulian: tocj
Italian: tocco
Ligurian: tuccu
Spanish: tuco
Venetian: tocio

References

Sereni, Emilio (1997), “Vita e tecniche forestali nella Liguria antica”, in Annali dell’Istituto «Alcide Cervi» (in Italian), volume 19, page 131, note 318
Walde, Alois; Hofmann, Johann Baptist (1954), “tucca”, in Lateinisches etymologisches Wörterbuch (in German), volume II, 3rd edition, Heidelberg: Carl Winter, page 713
Fleuriot, Léon (1991), “Celtoromanica in the Light of the Newly Discovered Celtic Inscriptions”, in Zeitschrift für Celtische Philologie, volume 44, issue 1, DOI:10.1515/zcph.1991.44.1.1, page 14
Nettleship, Henry (1889) Contributions to Latin Lexicography. Oxford, Clarendon Press, page 602
Charles Labbé, editor (1679) Cyrilli, Philoxeni, aliorumque veterum Glossaria latino-graeca […], Paris: Louis Billaine, page 188

Ernout, Alfred; Meillet, Antoine (1985), “tucca, tuccētum”, in Dictionnaire étymologique de la langue latine: histoire des mots (in French), with additions and corrections of Jacques André, 4th edition, Paris: Klincksieck, published 2001, page 706

[1] Sereni, Emilio (1997), “Vita e tecniche forestali nella Liguria antica”, in Annali dell’Istituto «Alcide Cervi» (in Italian), volume 19, page 131, note 318

[WH-2] Walde, Alois; Hofmann, Johann Baptist (1954), “tucca”, in Lateinisches etymologisches Wörterbuch (in German), volume II, 3rd edition, Heidelberg: Carl Winter, page 713

[3] Fleuriot, Léon (1991), “Celtoromanica in the Light of the Newly Discovered Celtic Inscriptions”, in Zeitschrift für Celtische Philologie, volume 44, issue 1, DOI:10.1515/zcph.1991.44.1.1, page 14

[4] Nettleship, Henry (1889) Contributions to Latin Lexicography. Oxford, Clarendon Press, page 602

[5] Charles Labbé, editor (1679) Cyrilli, Philoxeni, aliorumque veterum Glossaria latino-graeca […], Paris: Louis Billaine, page 188

单词	tucca
释义	tucca Latin Etymology Unknown, probably Celtic or from a Pre-Celtic substrate,[1] perhaps from Proto-Indo-European tewk- (“to swell; fat”).[2][3] Cognate of Umbrian toco* (“liquid lard”) and Gaulish tuccus (“back”). Pronunciation (Classical) IPA^(key): /ˈtuk.ka/, [ˈt̪ʊkːä] (Ecclesiastical) IPA^(key): /ˈtuk.ka/, [ˈt̪ukːä] Noun tucca f (genitive tuccae); first declension[2] some kind of sauce[4] or broth, possibly liquid lard Usage notes This word appears in the Latin–Greek glossary of Pseudo-Philoxenus with the Greek gloss κατάχυμα ζωμοῦ (katákhuma zōmoû, “lard sauce”).[5] Derived terms tuccētum Descendants Friulian: tocj Italian: tocco Ligurian: tuccu Spanish: tuco Venetian: tocio See also Tucca References Sereni, Emilio (1997), “Vita e tecniche forestali nella Liguria antica”, in Annali dell’Istituto «Alcide Cervi» (in Italian), volume 19, page 131, note 318 Walde, Alois; Hofmann, Johann Baptist (1954), “tucca”, in Lateinisches etymologisches Wörterbuch (in German), volume II, 3rd edition, Heidelberg: Carl Winter, page 713 Fleuriot, Léon (1991), “Celtoromanica in the Light of the Newly Discovered Celtic Inscriptions”, in Zeitschrift für Celtische Philologie, volume 44, issue 1, DOI:10.1515/zcph.1991.44.1.1, page 14 Nettleship, Henry (1889) Contributions to Latin Lexicography. Oxford, Clarendon Press, page 602 Charles Labbé, editor (1679) Cyrilli, Philoxeni, aliorumque veterum Glossaria latino-graeca […], Paris: Louis Billaine, page 188 Ernout, Alfred; Meillet, Antoine (1985), “tucca, tuccētum”, in Dictionnaire étymologique de la langue latine: histoire des mots (in French), with additions and corrections of Jacques André, 4th edition, Paris: Klincksieck, published 2001, page 706
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