Poilu (; French: [pwaly]) is an informal term for a late 18th century–early 20th century French infantryman, meaning, literally, the hairy one. It is still widely used as a term of endearment for the French infantry of World War I. The word carries the sense of the infantryman's typically rustic, agricultural background, and derives from the bushy moustaches and other facial hair affected by many French soldiers after the outbreak of the war as a sign of masculinity. The poilu was particularly known for his love of pinard, his ration of cheap wine. The image of the dogged, bearded French soldier...

Noun: three-pile (uncountable)

1. (obsolete) The finest and most costly kind of velvet, with a fine, thick pile.

=== List of Cockney rhyming slang in common use === The following is a list of well-known (to Londoners) examples of Cockney rhyming slang. It is not intended to be comprehensive. Many terms are based on popular culture, and so the table is constantly updated according to changing fashions. The terms listed here are well established. Adam and Eve — believe Adam and son — done Alan Whicker — ‘’knicker‘’ Andrew Tate - ‘’State’’ apples and pears — stairs Almond Rocks — "Socks" aris (short for Aristotle) — bottle ball of chalk — walk Barclays Bank, J. Arthur Rank, Jodrell Bank, Tommy Tank — w...

Pig Latin is a language game or argot in which words in English are altered, usually by adding a fabricated suffix or by moving the onset or initial consonant or consonant cluster of a word to the end of the word and adding a vocalic syllable to create such a suffix. For example, Wikipedia would become Ikipediaway (taking the 'W' and 'ay' to create a suffix). The objective is to conceal the words from others not familiar with the rules. The reference to Latin is a deliberate misnomer; Pig Latin is simply a form of argot or jargon unrelated to Latin, and the name is used for its English connotations...

Le largonji est un ensemble de procédés de déformation qui se sont développés en argot à partir de la fin du XVIIIe siècle ou du début du XIXe siècle : il a ainsi commencé à être à l'origine des mots largue et larque pour marque (« femme »), lomben pour bon, La Lorcefé pour La Force, etc. (voir l'historique ci-dessous). Le mot largonji – issu, par une forme du procédé qu'il désigne, de la déformation du mot jargon – est attesté pour la première fois en 1881 dans la nouvelle édition de la Chanson des gueux de Jean Richepin (voir ci-dessous la section « Dans les arts ») ; il a été utilisé par les...

Scott A. Small is an American neurologist and neuroscientist known for his work in Alzheimer's disease and normal cognitive aging. His research focuses on the hippocampus, a circuit in the brain targeted by Alzheimer's disease, aging, and schizophrenia. Small is the Director of the Alzheimer's Disease Research Center at Columbia University, where he is the Boris and Rose Katz Professor of Neurology. He is also appointed in Radiology and in Psychiatry, where he directs the Schizophrenia Research program. In an interview with Mike Pesca, he mentioned that he served in the Israel Defense Forces during...

Le casgiu merzu, dit encore casgiu marzu, est une préparation fromagère corse. C'est un fromage très cher aux Corses car il fait partie intégrante de leur culture. Contrairement à d'autres fromages forts, cette préparation n'est pas faite à base de restes fromagers mais de tommes entières dans lesquelles se sont développés des asticots. == Étymologie == Littéralement en langue corse, « casgiu merzu » signifie « fromage pourri ». Ce fromage est aussi connu en Sardaigne sous le nom de casu marzu. == Préparation == Pour élaborer cette préparation fromagère, la tomme de brebis ou de chèvre ...

Casu martzu (Sardinian pronunciation: [ˈkazu ˈmaɾtsu]; literally 'rotten/putrid cheese'), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots). A variation of this cheese exists also in Corsica (France), where it is called casgiu merzu, and is especially produced in some Southern Corsican villages like Sartene.Derived from pecorino, casu martzu goes beyond typical fermentation to a stage of decomposition, brought about by the digestive action of the larvae of...