LL-L "Etymology" 2002.03.10 (05) [E]

[Lowlands-L]

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 A=Afrikaans Ap=Appalachian D=Dutch E=English F=Frisian L=Limburgish
 LS=Low Saxon (Low German) S=Scots Sh=Shetlandic Z=Zeelandic (Zeeuws)
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From: LL-L "Etymology" 2002.03.10 (02) [D/E]
Subject: LL-L "Etymology" 2002.03.10 (02) [D/E]

Luc wrote:

> For some time now, there is a word that intreges me very much. It is
> about
> the word "stuite" or "stute" We use it for a slice of bread.
> F.i.: dunne stuitjes snijden
>       beuter op uw stuitjes doen
>       een vierstute (bread we eat around 4 o'clock)
>       vollaerdstute (koekebrood= bread prepared with milk)
> My question is:
> Do we find that word also in other regions of the lowland country's or
> is it just a typical word for West-Vlaanderen? I ask this because these
words
> do not exist in Dutsh.

Since Zeêuws/Zeelandic is very closely related to West-Flemish, it's no
suprise that the word 'stute' is used in Zeeland as well. We also know
the
word 'vierstute' in exactly the same meaning as Luc metioned it. Some
words
in Zeêuws:
- stutemaele: little cotton bag that contained the lunch (slices of
bread)
- beuterstute/stropiestute/sukerstute (etc.): slices of bread with
butter/syrup/sugar
- een stute mee broôd: dry bread (usually used a bit sarcastic; it's
litterally a slice of bread with bread; 'aerpels mee petaoten en aerpels
toe' can be complared with that: litt. potatoes with potatoes and
potatoes
to finish with; a modest meal)
- stutekappe: the end of a bread

What Luc calls 'vollaerdstuutn' or 'koekebroôd', we usually call
'klakkers'
(old bread prepared/'baked' in hot milk; 'wentelteefjes' in Dutch).

I believe stute, stuit, stuut and stoet are also used in the most
northern
part of the Dutch province of North-Holland, in Fryslân, Groningen and
Drenthe. Dr. J. de Vries says in his 'Etymologisch Woordenboek'
(Utrecht/Antwerpen 1964) that these words come from the middle Dutch
word
stût, which originally meant behind. De Vries states that the meaning
bread
or (later) slice of bread might have something to do with the form of
the
bread.

Is it true that in all areas where forms like stute/stuit/stuut/stoet
are
used, the meaning nowadays is explicitly a slice of bread in stead of a
whole bread? In Zeeland and West-Flanders this is the case:
broôd: bread
stute: slice of bread, roll or sandwich

Regards,

Marco

----------

From: R. F. Hahn <sassisch at yahoo.com>
Subject: Etymology

I wrote:

> Studendag 'holiday'

Actually, that was supposed to be _Stutendag_, and it denotes *any* day
of celebration, namely any day on which sweet bread or cake, or any
special treats, may be served.

> Stutenfro ~ Stutenfru 'itinerant female vendor of bread'

Those were women employed by bakers to deliver breads and cakes to
cutomers' houses.

Marco wrote:

> Is it true that in all areas where forms like stute/stuit/stuut/stoet are
> used, the meaning nowadays is explicitly a slice of bread in stead of a
> whole bread? In Zeeland and West-Flanders this is the case:
> broôd: bread
> stute: slice of bread, roll or sandwich

This reminds me of Low Saxon (Low German) and later German dialectal -
Berlin and certain areas of Brandenburg, now spread farther - _Stulle_
for 'sandwich' (including an open-faced sandwhich, i.e., using a single
slice of bread).  Most people assume that it is related to German
_Stollen_, a loaf of fruit bread.  However, the writers of the
_Herkunftsduden_ doubt that and believe that it is related to "Southern
Dutch" and "East Frisian" _stul_ 'lump', 'chunk' (of bread in this
case), taken to that area by Flemish immigrants.  I cannot see how it
could not be related to German _Stollen_ as well.  Note also Northern
Low Saxon _Klaven_ ~ _Klöven_ ~ _Klöben_ '(chopped-off) chunk (of
wood)', 'log', for a loaf of fruit bread.

Regards,
Reinhard/Ron

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