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Definition: Flesh |
FleshNoun1. The soft tissue of the body of a vertebrate: mainly muscle tissue and fat. 2. Alternative names for the body of a human being; "Leonardo studied the human body"; "he has a strong physique"; "the spirit is willing but the flesh is weak". 3. A soft moist part of a fruit. Source: WordNet 1.7.1 Copyright © 2001 by Princeton University. All rights reserved. |
Date "flesh" was first used in popular English literature: sometime before 1010. (references) |
| Domain | Definition |
Satire | FLESH, n. The Second Person of the secular Trinity. Source: Devil's Dictionary. |
Bible | Flesh in the Old Testament denotes (1) a particular part of the body of man and animals (Gen. 2:21; 41:2; Ps. 102:5, marg.); (2) the whole body (Ps. 16:9); (3) all living things having flesh, and particularly humanity as a whole (Gen. 6:12, 13); (4) mutability and weakness (2 Chr. 32:8; comp. Isa. 31:3; Ps. 78:39). As suggesting the idea of softness it is used in the expression "heart of flesh" (Ezek. 11:19). The expression "my flesh and bone" (Judg. 9:2; Isa. 58:7) denotes relationship. In the New Testament, besides these it is also used to denote the sinful element of human nature as opposed to the "Spirit" (Rom. 6:19; Matt. 16:17). Being "in the flesh" means being unrenewed (Rom. 7:5; 8:8, 9), and to live "according to the flesh" is to live and act sinfully (Rom. 8:4, 5, 7, 12). This word also denotes the human nature of Christ (John 1:14, "The Word was made flesh." Comp. also 1 Tim. 3:16; Rom. 1:3). Source: Easton's 1897 Bible Dictionary. |
Source: compiled by the editor from various references; see credits. | |
(From Wikipedia, the free Encyclopedia)
Meat is animal flesh (mainly muscle tissue) used as food, sometimes with the exception of fish, other seafood and poultry. Originally, the word meat meant simply "food".
For the most part, meat for human consumption comes from mammals, most commonly from ungulates (hooved animals: cattle, goats, sheep, pigs) domesticated for the specific purpose of providing human food. The use of other meats, such as venison, the meat of small game animals and a few other mammals, and even the meat of certain reptiles and amphibians, is not uncommon. The use of meat from other mammals is much less common, although nearly every animal that lives has probably been used for human food at one time. What meats are used and the way they are cooked depends on the availability and cuisine.
In recent years, forms of imitation meat have been created to satisfy some vegetarians' taste for the flavour and texture of meat, and there is speculation about the possibility of growing in vitro meat from animal tissue.
List of meats
(not including seafood and poultry)The list of meats includes the meat of animals that are eaten in some cultures but never eaten in other cultures. The list includes domesticated animals, wild animals, and even endangered species. Some of the animals, even those not endangered, are protected by law. Some cuisines (vegetarian) don't include any of the animals on the list. The list is not complete, and does not include humans, which are eaten only by cannibals.
- beef - from cattle
- steak cuts - ("porterhouse", "T-Bone", etc.)
- veal - from a calf
- mutton - from sheep
- lamb - from young sheep
- pork - from a pig
- ham (meat) - from the haunch of a pig
- bacon - cured cuts of meat from a pig
- venison - from an antlered game animal, such deer, moose, reindeer (caribou), or elk
- other - muskrat, hare, rabbit, squirrel, possum, beaver, pika, weasel, wolf, fox, opossum, dog (in some East-Asian countries, see Dog as food), cat, rat, guinea pig
- "game" - bear, wild boar, antelope, mountain goat, giraffe
- "big game" - elephant, lion, tiger
- bush meat - monkey, gorilla, horse, zebra, donkey, mule, rhinoceros
- reptiles - turtle, lizard, snake, iguana, crocodile, alligator
- amphibians - frog, toad, salamander
- insects - ants, grubs, grasshoppers, bees
- artificial meat - imitation meat, in vitro meat
How meat was prepared in the 19th century
From the 1881 Household Cyclopedia -- Outdated, but some info may actually be useful. Any chefs out there?
To Boil Meats
The most simple of culinary processes is not often performed in perfection, though it does not require so much nicety and attendance as roasting; to skim the pot well, and to keep it moderately boiling, and to know how long the joint requires, comprehends the most useful point of this branch of cookery. The cook must take especial care that the water really boils all the while she is cooking, or she will be deceived in the time. An adept cook will manage with much less fire for boiling than she uses for roasting, and it will last all the time without much mending. When the water is coming to a boil there will always rise from the cleanest meat a scum to the top, this must be carefully taken off as soon as it appears, for on this depends the good appearance of a boiled dinner. When you have skimmed it well put in a little cold water, which will throw up the rest of it. If left alone it soon boils down and sticks to the meat which, instead of looking white and healthful, will have a coarse and uninviting appearance.Many cooks put in milk to make what they boil look white but this does more harm than good; others wrap the meat in a cloth, but if it is well skimmed it will have a much more delicate appearance than when it is muffled up.
Put the meat into cold water in the proportion of about a quart to every pound of meat; it should remain covered during the whole process of boiling but only just so. Water beyond what is absolutely necessary renders the meat less savory and weakens the broth.
The water should be gradually heated according to the thickness, etc., of the article boiled; for instance a leg of mutton of ten pounds' weight should be placed over a moderate fire, which will gradually heat the water without causing it to boil, for about forty minutes. If the water boils much sooner, the meat will be hardened, and shrink up as if it were scorched. Reckon the time from its first coming to a boil, the slower it boils the tenderer, the plumper, and whiter it will be. For those who choose their food thoroughly cooked, twenty minutes to a pound will not be found too much for gentle simmering by the side of the fire. Fresh killed meat will take much longer time boiling than that which has been kept till what the butchers call ripe; if it be fresh killed it will be tough and hard if stewed ever so long, and ever so gently. The size of the boiling pots should be adapted to what they are to contain; in small families we recommend block-tin saucepans, etc., as lightest and safest, taking care that the covers fit close, otherwise the introduction of smoke may be the means of giving the meat a bad taste. Beef and mutton a little underdone is not a great fault, but lamb, pork, and veal are uneatable and truly unwholesome, if not thoroughly boilod. Take care of the liquor in which poultry or meat has been boiled, as an addition of peas, herbs, etc., will convert it into a nourishing soup.
To Bake Meats
This is One of the cheapest and most convenient ways of dressing a dinner in small Families, and although the general superiority of roasting must be allowed, still certain joints and dishes, such as legs and loins of pork, legs and shoulders of mutton, and fillets of veal, will bake to great advantage if the meat be good. Besides those joints above-mentioned, we shall enumerate a few baked dishes which may be particularly recommended.A pig when sent to the baker prepared for baking, should have its ears and tail covered with buttered paper, and a bit of butter tied up in a piece of linen to baste the back with, otherwise it will be apt to blister. If well baked it is considered equal to a roast one.
A goose prepared the same as for roasting, or a duck placed upon a stand and turned, as soon as one side is done upon the other, are equally good.
A buttock of beef, prepared as follows, is particularly fine: After it has been put in salt about a week, let it be well washed and put into a brown earthen pan with a pint of water cover the pan tight over with two or three thicknesses of cap paper, and give it four or five hours in a moderately heated oven.
A ham, if not too old, put in soak for an hour, taken out and baked in a moderately heated oven cuts fuller of graver, and of a fitter flavor, than a boiled one.
Codfish, haddock, and mackerel should have a dust of flour and some bits of butter spread over them. Eels, when large and stuffed, herrings and sprats are put in a brown pan, with vinegar and a little spice, and tied over with paper.
A hare, prepared the same as for roasting, with a few bits of butter and a little milk, put into the dish and basted several times, will be found nearly equal to roasting. In the same manner legs and shins of beef will be equally good with proper vegetable seasoning.
To Roast Meats, etc.
The first thing requisite for roasting is to have a strong, steady fire, or a clear brisk one, according to the size and weight of the joint that is put down to the spit. A cook, who does not attend to this, will prove herself totally incompetent to roast victuals properly. All roasting should be done open to the air, to ventilate the meat from its gross fumes; otherwise it becomes baked instead of roasted. The joint should be put down at such a distance from the fire as to imbibe the heat rather quickly; otherwise its plumpness and good quality will be gradually dried up, and it will turn shrivelly, and look meagre. When the meat is first put down, it is necessary to see that it lies level in the pan, otherwise the process of cooking will be very troublesome. When it is warm, begin to baste it well, which prevents the nutritive juices escaping; and, if required, additional dripping must be used for that purpose.As to sprinkling with salt while roasting, most able cooks dispense with it, as the penetrating particles of the salt have a tendency to draw out the animal juices. However a little salt thrown on, when first laid down, is sometimes necessary with strong meats. When the smoke draws towards the fire, and the dropping of the clear gravy begins, it is a sure sign that the joint is nearly done. Then take off the paper, baste well, arid dredge it with flour, which brings on that beautiful brownness which makes roasted meats look so inviting.
With regard to the time necessary for roasting various meats, it will vary according to the different sorts, the time it has been kept, and the temperature of the weather. In summer twenty minutes may be reckoned equal to half an hour in winter. A good screen, to keep off the chilling currents of air, is essentially useful. The old housewife's rule is to allow rather more than a quarter of an hour to each pound, and in most instances it proves practically correct.
In roasting mutton or lamb, the loin, the chine, and the saddle, must have the skin raised, and skewered on, and, when nearly done, take off this skin, and baste and flour to froth it up.
Veal requires roasting brown, and, if a fillet or loin, be sure to paper the fat, that as little of it may be lost as possible. When nearly done baste it with butter and dredge with flour.
Pork should be well done. When roasting a loin, cut the skin across with a sharp knife, otherwise the crackling is very awkward to manage. Stuff the knuckle part with sage and onion, and skewer it up. Put a little drawn gravy in the dish, and serve it up with apple-sauce in a tureen. A sparerib should be basted with a little butter, little dust of flour, and some sage and onions shred small. Apple-sauce is the only one which suits this dish.
Wild fowls require a clear brisk fire, and should be roasted till they are of a light brown, but not too much; yet it is a common fault to roast them till the gravy runs out, thereby losing their fine savor.
Tame fowls require more roasting, as the heat is longer in penetrating. They should be often basted, in order to keep up a strong froth, and to improve their plumpness. The seasoning of the dressing or stuffing of a fowl is important to its flavor. The dressing should consist of bread crumbs, seasoned with black pepper, salt, and no herb but thyme.
Pigs and geese should be thoroughly roasted before a good fire, and turned quickly.
Hares and rabbits require time and care, especially to have the ends sufficiently done, and to remedy that raw discoloring at the neck, etc., which proves often so objectionable at table.
To regulate Time in Cookery.
Mutton.--A leg of 8 pounds will require two hours and a half. A chine or saddle of 10 or 11 pounds, two hours and a half. A shoulder of 7 pounds, one hour and a half. A loin of 7 pounds, one hour and three quarters. A neck and breast, about the same time as a loinBeef.--The sirloin of 15 pounds, from three hours and three quarters to four hours. Ribs of beef, from 15 to 20 pounds, will take three hours to three hours and a half.
Veal.--A fillet, from 12 to 16 pounds, will take from four to five hoers, at a good fire. A loin upon the average, will take three hours. A shoulder, from three hours to three hours and a half. A neck, two hours. A breast, from an hour and a half to two hours.
Lamb.--Hind quarter of 8 pounds will take from an hour and three-quarters to two hours. Fore quarter of 10 pounds, about two hours. Leg of 6 pounds, from an hour and a quarter to an hour and a half. Shoulder or breast, with a quick fire, an hour.
Pork.--A leg of 8 pounds will require about three hours. Griskin, an hour and a half. A spare-rib of 8 or 9 pounds will take from two hours and a half to three hours to roast it thoroughly. A bald spare-rib of 8 pounds, an hour and a quarter. A loin of 5 pounds, if very fat, from two hours to two hours and a half. A sucking pig, of three weeks old, about an hour and a half.
Poultry.--A very large turkey will recquire about three hours; one of 10 pounds two hours; a small one an hour and a half.
A full-grown fowl, an hour and a half; a moderato sized one an hour and a quarter.
A pullet, from half an hour to forty minutes.
A goose, full grown, two hours.
A green goose, forty minutes.
A duck, full size, from an hour and a quarter to one hour and three-quarters.
Venison.--A buck haunch which weighs from 20 to 25 pounds will take about four hours and a half roasting; one from 12 to 18 pounce will take three hours and a quarter.
To Broil
This culinary branch is very confined, but excellent as respects chops or steaks, to cook which in perfection the fire should be clear and brisk, and the grid-iron set on it slanting, to prevent the fat dropping in it. In addition, quick and frequent turning will ensure good flavor in the taste of the article cooked.
To Fry Meats, etc.
Be careful in keeping the frying-pan clean. See that it is properly tinned. When frying any sort of fish, first dry them in a cloth, and then flour them. Put into the pan plenty of dripping, or hog's lard, and let it be boiling hot before putting in the fish. Butter is not so good for the purpose, as it is apt to burn and blacken, and make them soft. When they are fried, put them in a dish or hair-sieve, to drain, before they are sent to table. Olive oil is the best article for frying, but it is very expensive, and bad oil spoils every thing that is dressed with it. Steaks and chops should be put in when the liquor is hot, and done quickly, of a light brown, and turned often. Sausages should be done gradually, which will prevent their bursting.
Corned Beef
Fifty pounds of beef, three pounds of coarse salt, one ounce of saltpetre, three-quarters of a pound of sugar, two gallons of water. Mix the above ingredients together and pour over the meat. Cover the tub closely.
To Pot Beef
Cut it small, add to it some melted butter, two anchovies boned and washed, and a little of the best pepper, beat fine. Put them into a marble mortar, and beat them well together till the meat is yellow; put it into pots and cover with clarified butter.
To Pot Leg of Beef
Boil a leg of beef till the meat will come off the bone easily, then mix it with a cow heel, previously cut into thin pieces, and season the whole with salt and spice; add a little of the liquor in which the leg of beef was boiled put it into a cheese-vat, or cullander, or some other vessel that will let the liquor run off, place a very heavy weight over it, and it will be ready for use in A day or two. It may be kept in souse made of bran boiled in water, with the addition of a little vinegar.
Dried Beef
Have the rounds divided, leaving a piece of the sinew to hang up by; lay the pieces in a tub of cold water for an hour, then rub each piece of beef that will weigh fifteen or twenty pounds, with a handful of brown sugar and a tablespoonful of saltpetre, pulverized, and a pint of fine salt; sprinkle fine salt in the bottom of a clean tight barrel, and lay the pieces in, strewing a little coarse salt between each piece; let it lie two days then make the brine in a clean tub, with cold water and ground alum salt--stir it well; it must be strong enough to bear an egg half up; put in half a pound of best brown sugar and a table spoonful of saltpetre to each gallon of the salt and water, pour it over the beef, put a clean large stone on the top of the meat to keep it under the pickle (which is very important!, put a cover on the barrel, examine it occasionally to see that the pickle does not leak, and if it should need more, add of the same strength. Let it stand six weeks then hang it up in the smoke-house, and after it has drained, smoke it moderately for ten days, it should then hang in a dry place. Before cooking let it soak for twenty-four hours; a piece that weighs fifteen or twenty pounds should boil two hours-one half the size, one hour, and a small piece should soak six or twelve hours, according to size.
Potted Lobster or Crab
This must be made with fine hen lobsters when full of spawn, boil them thoroughly. When cold pick out all the solid meat, and pound it in a mortar; it is usual to add, by degrees, (a very little) finely powdered mace, black or Cayenne pepper salt, and, while pounding, a little butter. When the whole is well mixed, and beat to the consistence of paste, press it down hard in a preserving pot, pour clarified better over it, and cover it with wetted bladder.
To Pot Shad
Clean the shad, take off the tail, head, and all the fins, then cut it in pieces, wash and wipe it dry. Season each piece well with salt and Cayenne pepper. Lay them in layers in a stone-jar, place between each two layers some allspice, cloves, and stick-cinnamon. Cover them with good cider vinegar, tie thick paper over the jar, place them in a moderate oven, and let them remain three or four hours.
To make Bologna Sausages
Take a pound of beef suet, a pound of pork, a pound of bacon fat and lean, and a pound of beef and veal. Cut them very small. Take a handful of sage leaves chopped fine, with a few sweet herbs. Season pretty high with pepper and salt, take a large well-cleaned gut and fill it. Set on a saucepan of water, and when it boils, put it in, first pricking it to prevent its bursting. Boil it one hour.
To make Oxford Sausages
Take 1 pound of young pork, fat and lean, without skin or gristle; 1 pound of beef suet, chopped fine together; put in 1/2 pound of grated bread, half the peel of a lemon, shred, a nutmeg grated, 6 sage leaves, chopped fine; a teaspoonful of pepper; and 2 of salt; some thyme, savory, and marjoram, shred fine. Mix well together and put it close down in a pan till used. Roll them out the size of common sausages, and fry them, in fresh butter, of a fine brown, or broil them over a clear fire, and send them to table hot.
To make Epping Sausages
Take 6 pounds of young pork, quite free from skin, gristle, or fat; cut it small, and beat it fine in a mortar. Chop 6 pounds of beef suet very fine, shred a handful of sage leaves fine, spread the meat on a clean dresser, and shake the sage over it. Shred the rind of a lemon very fine, and throw it with sweet herbs on the meat. Grate 2 nutmegs, to which put a teaspoonful of pepper, and a table spoonful of salt. Throw the suet over it, and mix all well together. Put it down close in the pot and when used, roll it up with as much egg as will make it smooth.
Meat market
In the figurative sense, "meat market" is a derogatory term for a place where people are judged for their body, as in a nightclub and beauty contest.
Source: adapted by the editor from Wikipedia, the free encyclopedia under a copyleft GNU Free Documentation License (GFDL) from the article "Meat."
Synonyms: FleshSynonyms: anatomy (n), bod (n), build (n), chassis (n), figure (n), form (n), frame (n), human body (n), material body (n), physical body (n), physique (n), pulp (n), shape (n), soma (n). (additional references) |
| Context | Synonyms within Context (source: adapted from Roget's Thesaurus). |
Impurity | Concupiscence, lust, carnality, flesh, salacity; pruriency, lechery, lasciviency, lubricity; Sadism, sapphism. |
Mankind | Noun: man, mankind; human race, human species, human kind, human nature; humanity, mortality, flesh, generation. |
| Source: adapted from Roget's Thesaurus. | |
Crosswords: Flesh |
| English words defined with "flesh": After the flesh ♦ Flesh broth, flesh fly, Flesh side, Flesh worm. (references) |
| Specialty definitions using "flesh": Fish and Flesh, FLESH BROKER ♦ SPIRITUAL FLESH BROKER, STAM FLESH. (references) |
| Etymologies containing "flesh": Syssarcosis. (references) |
| Domain | Usage | |
Screenplays | But all my passion went with the golden hair, and all the spirit of preternatural flesh detached, unchangeable, empty (Interview with the Vampire: The Vampire Chronicles; writing credit: Anne Rice) You're nothing but a shadow on film just a shadow. You're not flesh and blood (Singin' in the Rain; writing credit: Betty Comden; Adolph Green) There were children in those days who lived off human flesh. Did you know that (Doctor Zhivago; writing credit: Boris Pasternak; Robert Bolt) Helen's a flesh and blood woman and you're never there (True Lies; writing credit: Claude Zidi; Simon Michaël) Man flesh. They've picked up our trail (The Lord of the Rings: The Two Towers; writing credit: Frances Walsh) | |
Lyrics | I've seen it coming from the flesh of your light (Turn Back Time; performing artist: Aqua) Yeah flesh for your romeo (CRADLE OF LOVE; performing artist: Billy Idol) The flesh and the fantasies (It's all coming back to me now; performing artist: Celine Dion) God of flesh and deep desires (One With Darkness; performing artist: Cher) With flesh on her mind (Devil Inside; performing artist: INXS) | |
Tongue Twisters | Freshly fried fresh flesh. (references; author: unknown) | |
Movie/TV Titles | Flesh Gordon (1974) Devil in the Flesh (1974) The Creeping Flesh (1973) And the Word Was Made Flesh (1971) Flesh Factory (1970) | |
Source: compiled by the editor from various references; see credits. | ||
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Source: compiled by the editor from various references; see credits. | |||
| Thumbnail | Description & Credit | Thumbnail | Description & Credit |
 | Fishing for Antarctic cod. These fish are studied because they do not freeze even though human flesh would freeze in Antarctic sea temperatures. Credit: Paths Less Taken - NOAA at the Ends of the Earth. |  | Sorting salmon for genetic research. An eye, heart, liver, and piece of flesh was taken and preserved from each specimen. Credit: Paths Less Taken - NOAA at the Ends of the Earth. |
 | Scientist displaying pop-off electronic tag. This tag is inserted into a fish's flesh and pops off when it has been programmed to do so. It transmits a signal to an ARGOS satellite for tracking large pelagic fish species. Credit: Fisheries. |  | Fig. 1 - Halibut cutting knife; Fig. 2 - Scraping knife to remove muscle and flesh from backbone after cutting Fig. 3 - Squillgee for pushing ice in pen Fig. 4 - Oak mallet for breaking ice. Fig. 5 - Oak broom for scrubbing halibut Drawings by Capt. J. W. Collins. Credit: National Marine Fisheries Historical Image Collection. |
 | Tusklike mandibles protruding from the screwworm larva's mouth rasp the flesh of living warm-blooded animals. A wound may contain hundreds of such larvae. P. Credit: USDA ARS News; photo by John Kucharski.. |  | [Proud flesh on the conjunctiva]. Credit: National Library of Medicine. |
 | A warrior eating raw flesh, Adowa. Credit: Library of Congress. |  | Our flesh and blood fattened him. Credit: Library of Congress. |
 | The abolition of the slave trade Or the inhumanity of dealers in human flesh exemplified in Captn. Kimber's treatment of a young Negro girl of 15 for her virjen (sic) modesty. Credit: Library of Congress. | ||
Source: pictures compiled by the editor from various references; see picture credits. | |||
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| "Science of Light" by Erika Thorpe Commentary: "Bulp exposure 25 seconds. This series is an experimental study using light and long exposure to minimize and reshape form. The idea is to discard flesh and material in favor of light and color." |
Source: photographs selected by the editor, with permission from the photographers. |
| Author | Quotation |
E. M. Cioran | Consciousness is much more than the thorn, it is the dagger in the flesh. |
Guillaume | Flesh of thy flesh, nor yet bone of thy bone. |
John Donne | Those set our hairs, but these our flesh upright. |
John Heywood | Neither fish nor flesh, nor good red herring. |
John Webster | I saw him now going the way of all flesh. |
Lao Tse | Putrid flesh has but one flavor. |
Poem and The Cid | Thus parted the one from the others as the nail from the flesh. |
Psalms 56:4 | ...in God I have put my trust: I will not fear what flesh can do unto me. |
Thomas Hood | Oh, God! that bread should be so dear! And flesh and blood so cheap! |
Source: compiled by the editor from various references. | |
| Author | Date | Quotation |
John Locke | 1690 | This is certain, that in the beginning, before the desire of having more than man needed had altered the intrinsic value of things, which depends only on their usefulness to the life of man; or had agreed, that a little piece of yellow metal, which would keep without wasting or decay, should be worth a great piece of flesh, or a whole heap of corn; though men had a right to appropriate, by their labour, each one of himself, as much of the things of nature, as he could use: yet this could not be much, nor to the prejudice of others, where the same plenty was still left to those who would use the same industry. (Second Treatise of Government) |
Communist Manifesto | 1848 | Has not Christianity declaimed against private property, against marriage, against the State? Has it not preached in the place of these, charity and poverty, celibacy and mortification of the flesh, monastic life and Mother Church? Christian Socialism is but the holy, water with which the priest consecrates the heart-burnings of the aristocrat. (reference) |
Dr. Martin Luther King, Jr. | 1963 | I have a dream that one day every valley shall be exalted, every hill and mountain shall be made low, the rough places will be made plain, and the crooked places will be made straight, and the glory of the Lord shall be revealed, and all flesh shall see it together. (Delivered on the steps at the Lincoln Memorial in Washington D.C. on August 28, 1903) |
Source: compiled by the editor from various references. | ||
| Title | Author | Quote |
Scarlet Letter | Hawthorne, Nathaniel | The thought suffices them, without investing itself in the flesh and blood of action |
Les Miserables | Hugo, Victor | At the same time he extended his arm, and laid upon the naked flesh the glowing chisel, which he held in his right hand, by the, wooden handle |
Portrait of the Artist as a Young Man | Joyce, James | He feared intensely in spirit and in flesh but, raising his head bravely, he strode into the room firmly |
King Richard III | Shakespeare, William | Cold fearful drops stand on my trembling flesh. |
Grapes of Wrath | Steinbeck, John | The fingers hung on strings against her palm, and the torn flesh was white and bloodless |
Gulliver's Travels | Swift, Jonathan | I observed there was the flesh of several animals, but could not distinguish them by the taste |
Walden | Thoreau, Henry David | It may be vain to ask why the imagination will not be reconciled to flesh and fat. |
Source: compiled by the editor from various references. | ||
| Subject | Topic | Quote |
Health | A rare but serious complication of primary Raynaud's is dry gangrene, or dead flesh. (references) | |
Lexicography | Devil's Dictionary | ALTAR, n. The place whereupon the priest formerly raveled out the small intestine of the sacrificial victim for purposes of divination and cooked its flesh for the gods. The word is now seldom used, except with reference to the sacrifice of their liberty and peace by a male and a female tool. They stood before the altar and supplied The fire themselves in which their fat was fried. In vain the sacrifice! -- no god will claim An offering burnt with an unholy flame. M.P. Nopput |
Source: compiled by the editor from ICON Group International, Inc.; see credits. | ||
| Speaker | Term | Phrase(s) |
Lyndon B. Johnson | 1963-1969 | Some of the laws that we wrote have already, in front of our eyes, taken on the flesh of achievement. |
Source: compiled by the editor from various references. | ||
| "Flesh" is generally used as a noun (singular) -- approximately 99.92% of the time. "Flesh" is used about 2,540 times out of a sample of 100 million words spoken or written in English. Its rank is based on over 700,000 words used in the English language. Some parts-of-speech are not covered due to the samples used by the British National Corpus. (note: percents less than one-hundredth of one percent have been omitted) |
| Parts of Speech | Percent | Usage per 100 Million Words | Rank in English |
| Noun (singular) | 99.92% | 2,538 | 3,589 |
| Lexical Verb (infinitive) | 0.04% | 1 | 339,140 |
| Noun (proper) | 0.04% | 1 | 339,140 |
| Total | 100.00% | 2,540 | N/A |
Source: compiled by the editor from several corpora; see credits.
| The following table summarizes names derived from the word "flesh". | |||
| Name | Gender | Language | Meaning |
| Sherah | N/A | Biblical | Flesh |
| Uzzen-sherah | N/A | Biblical | Ear of the flesh |
| Source: compiled by the editor from various references.
| |||
Expressions using "flesh": a man of flesh and blood ♦ a thorn in the flesh ♦ After the flesh ♦ An arm of flesh ♦ become one flesh ♦ come out in goose flesh ♦ flesh and blood ♦ Flesh broth ♦ flesh day ♦ flesh eating ♦ flesh fly ♦ Flesh meat ♦ flesh out ♦ Flesh side ♦ flesh split ♦ Flesh tint ♦ flesh tints ♦ flesh tone ♦ Flesh worm ♦ flesh wound ♦ give one goose flesh ♦ go the way of all flesh ♦ Goose flesh ♦ ills that flesh is heir to ♦ in flesh ♦ in flesh and blood ♦ in flesh and bone ♦ in the flesh ♦ like a thorn in one's flesh ♦ live on flesh ♦ loose flesh ♦ lose flesh ♦ make one's flesh creep ♦ more than flesh and blood can bear ♦ neither fish nor flesh ♦ one bone and one flesh ♦ one's flesh and blood ♦ one's own flesh and blood ♦ press flesh ♦ press the flesh ♦ proud flesh ♦ put on flesh ♦ strip the flesh off ♦ the spirit is willing but the flesh is weak ♦ thorn in the flesh ♦ To be one flesh ♦ to go the way of all flesh ♦ To walk after the flesh ♦ To walk in the flesh ♦ too much for flesh and blood to bear ♦ word made flesh. Additional references. | |
| Hyphenated Usage | |
Beginning with "flesh": flesh-and-blood, flesh-and-bone, flesh-burgers, flesh-color, flesh-colored, flesh-colour, flesh-coloured, flesh-contact, flesh-crawling, flesh-curdling, flesh-cutting, flesh-eater, flesh-eaters, flesh-eating, flesh-fed, flesh-foods, flesh-forms, flesh-frenzy, Flesh-hook, flesh-like, flesh-mangling, flesh-out, flesh-padded, flesh-pink, flesh-pot, flesh-pots, flesh-rending, flesh-seeking, flesh-skimped, flesh-sucking, flesh-tent, flesh-tinted, flesh-toned, flesh-tones. | |
Ending with "flesh": one-flesh. | |
Containing "flesh": raw-flesh-eating, son-from-the-flesh-and-wood. | |
| Source: compiled by the editor from various references; see credits. | |
| The following statistics estimate the number of searches per day across the major English-language search engines as identified by various trade publications. Hyperlinks lead to commercial use of the expression at Amazon.com. |
| Expression | Frequency per Day | Expression | Frequency per Day |
flesh | 266 | flesh light | 18 |
flesh eating disease | 204 | eater flesh zombie | 18 |
flesh eating bacterium | 143 | idiot flesh | 16 |
flesh gordon | 121 | 4 flesh hunter | 15 |
flesh hunter | 104 | 3 euro flesh fresh | 15 |
flesh n bone | 60 | club flesh | 14 |
proud flesh | 47 | flesh gear into | 14 |
cafe flesh | 44 | flesh wound | 14 |
deeds of flesh | 41 | flesh of my flesh blood of my blood | 13 |
eating flesh virus | 35 | bacterium eating flesh picture | 12 |
flesh tunnel | 32 | flesh feast | 12 |
flesh blood | 26 | flesh gear | 12 |
flesh of my flesh | 25 | septic flesh | 11 |
all flesh must be eaten | 25 | bone flesh lyrics n | 11 |
in the flesh | 23 | club.com flesh | 10 |
flesh for lulu | 22 | phantasmagoria puzzle of flesh | 10 |
flesh and bone | 22 | dmx flesh of my flesh blood of my blood | 9 |
disease eating flesh picture | 22 | disease eating flesh symptom | 9 |
eating flesh | 22 | sin of the flesh | 9 |
devil in flesh | 21 | devil flesh world | 9 |
| Source: compiled by the editor from various references; see credits. | |||
| Language | Translations for "flesh"; alternative meanings/domain in parentheses. | |
Afrikaans | afval (apostasy, apostatize, clippings, cuttings, debris, defection, desert, drop, drop out, fall, fall away, lose, lose flesh, lose in weight, parings, refuse, remainder, rest, rubbish, rubble, secede, waste, windfall). (various references) | |
Albanian | ushqej me mish, tul i frutave, trup (bodice, body, build, bulk, case, constitution, frame, personnel, shaft, staff), shpoj (bore, broach, drill, drive, hole, impale, jab, perforate, Pierce, pink, poke, prick, prickle, punch, puncture, run through, Spike, spit, stab, stick, sting), raca njerëzore (humanity), qeniet e gjalla, qëroj nga mishi, plotësoj (amplify, appease, complement, complete, consummate, draw, fill, fill in, fill up, fulfil, fulfill, grant, gratify, indulge, make good, make out, make up, meet, perfect, perform, process, realize, refill, replenish, satisfy, supplement, supply), mish (bossy, carcase, carcass, meat), mërshë. (various references) | |
Arabic | لحم (accrete, fuse, fuze, graft, interfuse, meat, solder, weld), حرض (abet, egg on, foment, incite, instigate, motive, provoke, rouse, set, spark, stir, suborn), سمن (batten, fatten, gain weight, plumb out, plump, portliness, stuff, surfeit, thicken), عود (accustom, be accustomed to, break, condition, habituate, inure, lute, rod, wont). (various references) | |
Bulgarian | тяло (body, bulk, corps, figure, form, frame, person, personage, umbrella), очиствам от месо, настървявам (blood), напълнявам (gain weight, put on), месо (meat), приучавам (accustom, school, teach, wont), похот (lust), плът (body). (various references) | |
Chinese | 骨肉, 肌肉 (muscle), 肌 (muscle), 肉 (meat), 血肉 . (various references) | |
Czech | tìlo (anatomy, body, corpus), maso (meat), dužina (pulp). (various references) | |
Danish | kød (meat). (various references) | |
Dutch | vlees (meat). (various references) | |
Esperanto | karno. (various references) | |
Faeroese | kjøt (meat), hold. (various references) | |
Finnish | liha (meat). (various references) | |
French | chair (flesher). (various references) | |
Frisian | fleis (meat). (various references) | |
German | fleisch (meat, meats). (various references) | |
Greek | σάρκα (meat). (various references) | |
Hebrew | בשר (blood relation, body, kindred, meat), ציפה (pulp). (various references) | |
Hungarian | hús (meat). (various references) | |
Indonesian | daging (meat). (various references) | |
Italian | carne (complexion, meat), polpa (lean, lean meat, pulp). (various references) | |
Japanese Kanji | 肌色 (flesh-coloured, skin-coloured). (various references) | |
Japanese Katakana | にくじゅばん (flesh-colored leotards), とりはだ (goose flesh, pimples), はだいろ (flesh-coloured, skin-coloured), じんにく (human flesh), じゅうにく (animal flesh), けいにく (chicken meat, neck flesh), けつにく (flesh and blood), れいとにく (flesh and spirit), こつにく (blood relations, kinsmen, one's own flesh and blood), いっしんどうたい (one flesh, union), いきみ (flesh and blood, living body, raw meat), ちあい (meat or flesh of a bloody color), にんげんのにく (human flesh), ぜいにく (excess flesh, flab), にくよく (animal passions, carnal desires, lust, lusts of the flesh), にくいろ (flesh-color), にくたい (the body, the flesh), ほねみ (flesh and bones), でんぶ (buttocks, mashed and seasoned fish), どうたい (as one flesh or body, body, conductor, movement, moving body, simultaneously, torso, trunk, vital), しゃしん (becoming a priest, photograph, renouncing the flesh or the world, risking one's life for others), くにく (desperation measure, dog flesh), しにく (dead flesh, gums, tooth ridge), なかおち (left over flesh on the spine of a fish), なまみ (flesh and blood, living flesh, the quick), かにく (flesh of fruit). (various references) | |
Korean | 살. (various references) | |
Manx | feill. (various references) | |
Norwegian | kjøtt (meat). (various references) | |
Papiamen | karni. (various references) | |
Pig Latin | eshflay.(various references) | |
Portuguese | carne (beef, meat). (various references) | |
Romanian | face sã prindã gust de succes, trup omenesc, se îngrãşa (batten, fatten, get fat, grow fat, plump, put on flesh, put on weight, wax fat), pofte trupeşti (lechery), grãsime (corpulence, fat, fatness, grease, rotundity, stoutness, tallow), descãrna, carne (meat), cãrnoşi, înroşi cu sânge. (various references) | |
Russian | плоть (body). (various references) | |
Scottish | feòil. (various references) | |
Serbo-Croatian | telo (body), put (drive, onto, passage, path, road, time, to, tour, towards, trip, way), pohota (concupiscence), meso (broth, meat). (various references) | |
Spanish | carne (meat), pulpa (pomace, pulp, septum). (various references) | |
Swedish | kött (meat), hull. (various references) | |
Tagalog | lamán, karné. (various references) | |
Thai | เนื้อ. (various references) | |
Turkish | vücut (body, corporality, form, organism, person, personal, somatic, system), insanlık (flesh and blood, human, humanity, humankind, lords of creation, mankind, mortality, our species, the human race, the species), insan doğası (flesh and blood, human nature), et (beef, meat, pulp), derisinden eti sıyırmak, bedensel istekler, beden (body, form, frame, person, size, tabernacle, trunk), ayrıntılarıyla anlatmak (flesh out, retail), şehvet (carnality, concupiscence, desire, eroticism, lust, lustfulness, salacity, sensuality, sexual desire), çiğ etle beslemek. (various references) | |
Turkmen | ten. (various references) | |
Ukrainian | тіло (body, bone, carcass, corpus), м'ясо (beef, bossy, meat), плоть (body, clay). (various references) | |
Vietnamese | thịt thịt, sự béo xác thịt, loài người có thật. (various references) | |
Welsh | cyhyr (muscle), cnawd (brawn), cig (meat). (various references) | |
| Source: compiled by the editor from various translation references. | ||
| Language | Period | Translations |
| Sumerian | 3100 BCE-2500 BCE | 2. su, uzu. (various references) |
| Greek | 700 BCE-300 CE | kreas. (various references) |
| Latin | 500 BCE-Modern | carne, carnem, carnes, carnesque, carni, carnibus, carnis, carnium, caro, corpus, pulpa, viscus, viscus, viscera. (various references) |
| Avestan | 200-600 | kehrp. (various references) |
| Medieval Latin | 700-1500 | carnaticum. (various references) |
| Source: compiled by the editor from various references. | ||
| Language | Date | Source | Matthew Chapter 26, Verse 41 |
| Greek (transliterated) | 250 BC | Septuagint | Grhgoreite kai proseucesqe ina mh eiselqhte eiV peirasmon to men pneuma proqumon h de sarx asqenhV |
| Latin | 405 | Vulgate | Vigilate et orate ut non intretis in temptationem spiritus quidem promptus est caro autem infirma |
| Old English | 990 | West Saxon | Wakieð & gebiddað eow. þt ge in negan on costnenge. Witodlice se gast ysræd. & þt flæsc is untrum. |
| Middle English | 1395 | Wyclif | Wake ye, and preye ye, that ye entre not in to temptacioun; for the spirit is redi, but the fleisch is sijk. |
| Renaissance English | 1526 | Tyndale | Watche and praye that ye fall not into temptacion. The spirite is willynge but the flesshe is weake. |
| Jacobean English | 1611 | King James | Watch and pray, that ye enter not into temptation: the spirit indeed is willing, but the flesh is weak. |
| Victorian English | 1833 | Webster | Watch and pray, that ye enter not into temptation: the spirit indeed is willing, but the flesh is weak. |
| Basic English | 1964 | Ogden | Keep watch with prayer, so that you may not be put to the test: the spirit truly is ready, but the flesh is feeble. |
Source: compiled by the editor from various references; see credits. | |||
| Language | Matthew Chapter 26, Verse 41 |
| Cebuano | Pagtukaw ug pag-ampo kamo aron dili kamo mahidalin-as ngadto sa panulay; sa pagkatinuod matinguhaon ang espiritu apan maluya ang lawas." |
| Chinese | 總 要 儆 醒 禱 告 、 免 得 入 了 迷 惑 ． 你 們 心 靈 固 然 願 意 、 肉 體 卻 軟 弱 了 。 |
| Croatian | Bdijte i molite da ne padnete u napast! Duh je, istina, voljan, no tijelo je slabo." |
| Danish | Våger og beder, for at I ikke skulle falde i Fristelse! Ånden er vel redebon, men Kødet er skrøbeligt." |
| Dutch | Waakt en bidt, opdat gij niet in verzoeking komt; de geest is wel gewillig, maar het vlees is zwak. |
| Finnish | Valvokaa ja rukoilkaa, ettette joutuisi kiusaukseen; henki tosin on altis, mutta liha on heikko." |
| French | Veillez et priez, afin que vous ne tombiez pas dans la tentation; l`esprit es bien disposé, mais la chair est faible. |
| German | Wachet und betet, daß ihr nicht in Anfechtung fallet! Der Geist ist willig; aber das Fleisch ist schwach. |
| Indonesian-Bahasa Sehari-hari | Berjaga-jagalah, dan berdoalah supaya kalian jangan mengalami cobaan. Memang rohmu mau melakukan yang benar tetapi kalian tidak sanggup, karena tabiat manusia itu lemah." |
| Indonesian-Terjemahan Lama | Berjagalah dan berdoalah, supaya jangan kamu kena pencobaan; sungguhpun hati berkehendak, tetapi tubuh lemah." |
| Italian | Vegliate e pregate, per non cadere in tentazione. Lo spirito è pronto, ma la carne è debole». |
| Latvian | Esiet modri un lûdziet Dievu, lai jûs nekristu kârdinâðanâ! Gars gan ir modrs, bet miesa vâja. |
| Manx Gaelic | Bee-jee er nyn dwoaie as gow-jee padjer, nagh duitt shiu ayns miolagh: ta'n spyrryd dy jarroo arryltagh, agh ta'n eill annoon. |
| Maori | Kia mataara me te inoi, kei uru ki te whakamatautauranga. He hihiko te wairua, ko te kikokiko ia he ngoikore. |
| Norwegian | Våk og bed, forat I ikke skal komme i fristelse! Ånden er villig, men kjødet er skrøpelig. |
| Portuguese | Vigiai e orai, para que não entreis em tentação; o espírito, na verdade, está pronto, mas a carne é fraca. |
| Rumanian | Vegheayi wi rugayi-vq, ca sq nu cqdeyi kn ispitq; duhul, kn adevqr, este plin de rkvnq, dar carnea este neputincioasq.`` |
| Russian | ВПДТУФЧХКФЕ Й НПМЙФЕУШ, ЮФПВЩ ОЕ ЧРБУФШ Ч ЙУЛХЫЕОЙЕ: ДХИ ВПДТ, РМПФШ ЦЕ ОЕНПЭОБ. |
| Shuar | Iwiáa pujusrum Yus áujsatarum. Tunáa nupettamkairap. Enentáimin ti wakeriniaitrume Túrasha ayashim pimpiruiti." |
| Swahili | Kesheni na kusali ili msije mkaingia katika majaribu. Roho i tayari lakini mwili ni dhaifu." |
| Swedish | Vaken, och bedjen att I icke mån komma i frestelse. Anden är villig, men köttet är svagt." |
| Uma | Mojaga pai' mosampaya-mokoi bona neo' -koi mporata pesori. Hi rala nono-ni dota moto-koi mpobabehi to makono, aga uma nidadahi apa' manusia' bate lente." |
Source: compiled by the editor from various references; see credits. | |
Derivations | |
Words beginning with "flesh": fleshed, flesher, fleshers, fleshes, fleshier, fleshiest, fleshiness, fleshinesses, fleshing, fleshings, fleshlier, fleshliest, fleshly, fleshment, fleshments, fleshpot, fleshpots, fleshy. (additional references) | |
Words ending with "flesh": gooseflesh, horseflesh, parflesh. (additional references) | |
Words containing "flesh": goosefleshes, horsefleshes, parfleshes. (additional references) | |
| |
"Flesh" is suggested in spellcheckers for the following: Faesch, falsch, feesh, fesh, flahs, flahsh, fleash, flech, fleesh, Fleisch, flesc, flesch, flesk, Flessa, flih, flish, flmech, floch, Lleshi. (additional references) | |
| Source: compiled by the editor, based on several corpora (additional references). | |
| Words ending with "esh": Nesh, Plesh, Wesh. (additional references) |
Scrabble® Enable2K-Verified Anagrams | |
Direct Anagrams: shelf. | |
| Words within the letters "e-f-h-l-s" | |
-1 letter: fehs, self. | |
-2 letters: efs, elf, els, feh, hes, sel, she. | |
-3 letters: ef, eh, el, es, he, sh. | |
| Words containing the letters "e-f-h-l-s" | |
+1 letter: elfish, fleshy. | |
+2 letters: fellahs, filches, flashed, flasher, flashes, fleches, flemish, fleshed, flesher, fleshes, fleshly, flushed, flusher, flushes, freshly, herself, himself, hisself, leftish, selfish, shuffle, thyself. | |
+3 letters: bluefish, chestful, dealfish, elfishly, feeblish, feldsher, filchers, filefish, fishable, fishless, fishlike, fishline, fishmeal, fishpole, flashers, flashier, fleeches, fleishig, flenches, fleshers, fleshier, fleshing, fleshpot, fletches, flinches, flitches, flushers, flushest, flysches, foxholes, halfness, hasteful, hoofless, hopefuls, hornfels, horsefly, housefly, houseful, parflesh, selfheal, selfhood, shameful, sheenful, shelfful, shinleaf, shuffled, shuffler, shuffles, tilefish, twelfths, whiffles. | |
| Source: compiled by the editor from various references; see credits. SCRABBLE® is a registered trademark. All intellectual property rights in and to the game are owned in the U.S.A and Canada by Hasbro Inc., and throughout the rest of the world by J.W. Spear & Sons Limited of Maidenhead, Berkshire, England, a subsidiary of Mattel Inc. Mattel and Spear are not affiliated with Hasbro. | |
| 1. Definition 2. Synonyms 3. Crosswords 4. Usage: Modern | 5. Usage: Commercial 6. Images: Slideshow 7. Images: Photo Album 8. Images: Digital Art | 9. Quotations: Familiar 10. Quotations: Historic 11. Quotations: Fiction 12. Quotations: Non-fiction | 13. Quotations: Speeches 14. Usage Frequency 15. Names: Derived from 16. Expressions | 17. Expressions: Internet 18. Translations: Modern 19. Translations: Ancient 20. Bible Trace | 21. Derivations 22. Rhymes 23. Anagrams 24. Bibliography |
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