英语词汇madeleine的起源、历史背景-英语词源词典

madeleine. These small, rich, shell-shaped cakes are doubt- less the most famous pastry in all literature. They are said to be named for their inventor, Madeleine Paulmier, a 19th- century pastry cook of Commeray, France, though André Si- mon and other gastronomes credit their invention to “one Avice, chief pastry cook to the prince de Talleyrand.” At any rate, Madeleine Paulmier and the anonymous Madeleine, for whom Avice may have named the cakes, both take their given names from Mary Magdalene. It was on a visit to his aunt that Marcel Proust was served the scalloped petite madeleine, “so richly sensuous under its severe religious folds,” whose taste brought back the flood of memories resulting in his seven- volume masterpiece À la recherche du temps perdu. One cynic has called Proust’s work “the tale of a man who fell in love with a cookie.” Proust’s fragile madeleine, made with flour, butter, sugar, and eggs, “the same weight of each,” flavored with lem- on rind and baked in a small but deep scallop-shaped mold, has no relation to the English sponge bun bearing the same name. See toll house cookie.

词汇	madeleine
词源	madeleine. These small, rich, shell-shaped cakes are doubt- less the most famous pastry in all literature. They are said to be named for their inventor, Madeleine Paulmier, a 19th- century pastry cook of Commeray, France, though André Si- mon and other gastronomes credit their invention to “one Avice, chief pastry cook to the prince de Talleyrand.” At any rate, Madeleine Paulmier and the anonymous Madeleine, for whom Avice may have named the cakes, both take their given names from Mary Magdalene. It was on a visit to his aunt that Marcel Proust was served the scalloped petite madeleine, “so richly sensuous under its severe religious folds,” whose taste brought back the flood of memories resulting in his seven- volume masterpiece À la recherche du temps perdu. One cynic has called Proust’s work “the tale of a man who fell in love with a cookie.” Proust’s fragile madeleine, made with flour, butter, sugar, and eggs, “the same weight of each,” flavored with lem- on rind and baked in a small but deep scallop-shaped mold, has no relation to the English sponge bun bearing the same name. See toll house cookie.
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