[Sca-cooks] Daube/ Duba?

[JIMCHEVAL at aol.com]

The TLF traces the French word back to a fifteenth century use of the  
Spanish word "adobar" to mean "marinate":
 
http://atilf.atilf.fr/dendien/scripts/tlfiv5/advanced.exe?8;s=4244783550;
 
For a dish, the defining meaning seems to be marinating, though in La  
Varenne this is reduced to adding white wine in a number of cases.
 
But this nineteenth century work relates "adouber" and "duba" ("daube",  
modern German)

http://books.google.com/books?id=8YACAAAAQAAJ&pg=PA6&dq=duba+daube&hl=en&sa=
X&ei=hlvoUrC8HoLDoATFz4HgDg&ved=0CNEFEOgBMFw#v=onepage&q=duba%20daube&f=fals
e
 
all around the idea of "strike", which is one meaning Cotgrave gives it in  
French just before La Varenne's time:
http://www.pbm.com/~lindahl/cotgrave/search/271l.html
 
The same nineteenth century work relates it to the English word "dab" and  
says that to make a daube, 'the meat must be struck" (which I think is  
stretching a point).

http://books.google.com/books?id=8YACAAAAQAAJ&dq=duba%20daube&pg=PA84#v=onep
age&q&f=false
 
Intuitively, I must admit I've always associated "daube" with the idea of a 
 dish where one dips - dabs - bread in the sauce.
 
Richelet's 1694 dictionary brings in a completely different slant, saying  
that the dish is flavored in a way meant to stir the appetite. Since he then 
 defines the general word as bad-mouthing or mocking someone, one could see 
the  origin here in a general idea of provocation (appetite or ire). But 
this seems  uncommon as an approach.
 
http://books.google.com/books?id=h37gKrNU4bMC&pg=PA209&dq=intitle:dictionnai
re+daube&hl=en&sa=X&ei=H2PoUs2kMM7xoATQ0YLwBA&ved=0CDUQ6AEwAQ#v=onepage&q&f=
false
 
 
 
Jim  Chevallier
 (http://www.chezjim.com/) www.chezjim.com

"Making Early Medieval food"
http://leslefts.blogspot.com/2014/01/making-early-medieval-food.html



In a message dated 1/28/2014 3:59:45 P.M. Pacific Standard Time,  
prescotj at telusplanet.net writes:

Casteau's "Ouverture", printed 1604 and based on cooking in the  second 
half of the 16th century, has adobe (in a couple of spellings) which I  
interpret as 'daube', and which clearly refers to serving the item in a  sauce.