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The word garlic comes from Old English garleac, meaning "spear leek." Dating back over 6,000 years, it is native to Central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe.
O.E. garleac (Mercian), garlec (W. Saxon) "garlic," from gar "spear" (in reference to the clove), see gar + leac "leek" (see leek).
O.E. foda "food, nourishment; fuel," also figurative, from P.Gmc. *fodon (cf. Goth. fodeins), from Germanic root *fod-, equivalent of PIE *pa- "to tend, keep, pasture, to protect, to guard, to feed" (cf. Gk. pateisthai "to feed;" L. pabulum "food, fodder," panis "bread," pasci "to feed," pascare "to graze, pasture, feed," pastor "shepherd," lit. "feeder;" Avestan pitu- "food;" O.C.S. pasti "feed cattle, pasture;" Rus. pishcha "food"). Food chain is from 1917. Food poisoning attested by 1864; food processor from 1974.
"eggplant," 1794, from Fr. aubergine, "fruit of the eggplant" (Solanum esculentum), dim. of auberge "a kind of peach," variant of alberge, from Sp. alberchigo "apricot" [OED]. Klein derives the French word from Catalan alberginera, from Arabic al-badinjan "the eggplant," from Pers. badin-gan, from Skt. vatin-ganah. As a color like that of the eggplant fruit, it is attested from 1895.
Online Etymology Dictionary