Search results
Results from the WOW.Com Content Network
The term derives from Law French arsoun (late 13th century), from Old French arsion, from Late Latin ārsiōnem "a burning," from the verb ardēre, "to burn." [7] [8] [9] The Old English term was bærnet, lit. "burning"; and Edward Coke has indictment of burning (1640). Arsonist is from 1864. [10]
Harraga (in arabic: حراقة), Harraga is an Algerian neologism created from the Arabic word “hrag,” meaning “burn” or “those who burn” the borders. It is used to describe irregular North African migrants who attempt to leave for Europe by boat. [4] The verb 'to burn' can also mean 'to jump a queue' or to 'run a light'. [17]
The English verb "to burn", attested since the 12th century, is a combination of Old Norse brenna "to burn, light", and two originally distinct Old English verbs: ...
The English word immolation originally meant (1534) "killing a sacrificial victim; sacrifice" and came to figuratively mean (1690) "destruction, especially by fire". Its etymology was from Latin immolare "to sprinkle with sacrificial meal (); to sacrifice" in ancient Roman religion.
When I arrived, the burn's incident-management team had already put together a burn plan detailing our objectives — reducing wildfire risk to the landowner's house, thinning small tree saplings ...
The word holocaust derives from the Middle English holocaust, which derived from the Anglo-Norman holocauste and Late Latin holocaustum.Its original root was the neuter form of the ancient Greek holokaustos (ὁλόκαυστος), from ὅλος (hólos, “whole”) + καυστός (kaustós, "burnt") or καίω (kaíō, "I burn") with the use of rough breathing to pronounce the leading h.
There is no scholarly consensus regarding the structure of Holy Sonnet XIV; different critics refer to particular parts of this poem either as an octave and a sestet (following the style of the Petrarchan sonnet, with a prominent example being Robert H. Ray's argument [4]), three quatrains and a couplet (the division established by the English sonnet, an example being an article by ...
Flambéing reduces the alcohol content of the food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500 °C), the temperature at the surface of the pan is lower than that required for a Maillard browning reaction or for caramelization.