squabskwɒb
squab (n)
- plural
- squabs
English Definitions:
squab, dove (noun)
flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled
squab (noun)
a soft padded sofa
squab (adj)
an unfledged pigeon
squab, squabby (adj)
short and fat
squab (Noun)
A baby pigeon or dove.
squab (Noun)
The meat of a squab (i.e. a young (domestic) pigeon or dove) used as food.
squab (Noun)
A baby rook.
squab (Noun)
A thick cushion, especially a flat one covering the seat of a chair or sofa.
Squab
In culinary terminology, squab is a young domestic pigeon or its meat. The meat is widely described as tasting like dark chicken. The term is probably of Scandinavian origin; the Swedish word skvabb means "loose, fat flesh". It formerly applied to all dove and pigeon species, such as the Wood Pigeon, the Mourning Dove, and the now-extinct Passenger Pigeon, and their meat. More recently, squab meat comes almost entirely from domesticated pigeons. The meat of dove and pigeon gamebirds hunted primarily for sport is rarely called squab. The practice of domesticating pigeon as livestock may have come from the Middle East; historically, squabs or pigeons have been consumed in many civilizations, including Ancient Egypt, Rome and Medieval Europe. Although squab has been consumed throughout much of recorded history, it is generally regarded as exotic, not as a contemporary staple food; there are more records of its preparation for the wealthy than for the poor. The modern squab industry uses utility pigeons. Squabs are raised until they are roughly a month old, when they reach adult size but have not yet flown, before being slaughtered.
Squab
In culinary terminology, squab is an immature domestic pigeon, typically under four weeks old, or its meat. The meat is widely described as tasting like dark chicken. The term is probably of Scandinavian origin; the Swedish word skvabb means "loose, fat flesh". It formerly applied to all dove and pigeon species, such as the wood pigeon, the mourning dove, the extinct-in-the-wild socorro dove, and the now extinct passenger pigeon, and their meat. More recently, squab meat comes almost entirely from domesticated pigeons. The meat of dove and pigeon gamebirds hunted primarily for sport is rarely called squab.The practice of domesticating pigeons as livestock may have come from North Africa; historically, squabs or pigeons have been consumed in many civilizations, including ancient Egypt (still common in modern Egypt), Rome, China, India (Northeast), and medieval Europe. Although squab has been consumed throughout much of recorded history, it is generally regarded as exotic, not as a contemporary staple food; there are more records of its preparation for the wealthy than for the poor. The modern squab industry uses utility pigeons. Squabs are raised until they are roughly a month old, when they reach adult size but have not yet flown, before being slaughtered.
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"squab." Kamus.net. STANDS4 LLC, 2024. Web. 18 Apr. 2024. <https://www.kamus.net/english/squab>.
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