אַלְכּוֹהוֹל (alko-hol) — alcohol
Etymology
The word אַלְכּוֹהוֹל entered Hebrew as an international loanword from Arabic via European languages. The Arabic word al-kuhl (الكحل) originally referred to a fine powder of antimony (kohl) used as eye makeup — a substance produced through sublimation, an early distillation-like process. Medieval European alchemists and physicians borrowed the Arabic word and extended it first to any fine powder produced by sublimation, and then to volatile distilled substances more generally, including distilled spirits.
The ancient Hebrews drank two types of alcoholic beverages: יַיִן (wine) and שֵׁכָר (shekhar), the latter being an unfiltered fermented grain drink similar to beer. The word שֵׁכָר is itself ancient — related to the Greek σίκερα (sikera), from which ultimately come English words like "cider." However, distillation was unknown in biblical times, so the alcohol content of these drinks was low.
The earliest evidence of distilled alcoholic drinks comes from 9th-century Baghdad, in the writings of the Arab philosopher Al-Kindi, with further development by Al-Farabi and Abu al-Qasim al-Zahrawi in the 10th century. From the Arab world, distillation technology spread to Europe from the 12th century onward, where distilled spirits were first called aqua ardens ("burning water") and then aqua vitae ("water of life").
The aqua vitae concept was translated into the vernacular languages of Europe, each producing a distinctive word: in Scottish Gaelic, "uisge beatha" (water of life) was shortened and corrupted into whisky; in French, "eau de vie" (water of life); in Polish, "wodka" (little water) became vodka. Each language took a different path, but all the distilled spirits of Europe trace back to this same Arabic-derived distillation technology. The international term "alcohol" itself derives from the Arabic al-kuhl via Medieval Latin alcohol.
The column (which appears to be an incomplete working draft in the original) also mentions gin (from Dutch genever, from Latin juniperus, the juniper berry used in the drink), rum (etymology uncertain), and tequila (named after the town in Mexico).
Key Quotes
(The source column is an incomplete working draft; no quotable passages in the standard format)
Timeline
- ~700 BCE: Biblical Hebrews drink wine (יין) and shekhar (שכר)
- 9th century CE: Al-Kindi describes distillation of spirits in Baghdad
- 12th century: Distillation knowledge spreads to Latin Europe; aqua ardens recipes appear
- Medieval: Arabic al-kuhl borrowed into Medieval Latin as "alcohol"
- 17th–18th century: European distilled spirits develop their characteristic names (whisky, vodka, gin, rum, tequila)
- 19th century: The international term "alcohol" enters Hebrew press
- 1788: Baruch Linda's "Reshit Limudim" uses Hebrew אַרְטִישׁוֹק spelling (related column)
Related Words
- יַיִן — wine (ancient Semitic word, shared across all Semitic languages)
- שֵׁכָר — shekhar, fermented grain drink (biblical; cognate with Greek sikera)
- וִיסְקִי — whisky (from Scottish Gaelic uisge beatha, "water of life")
- וֹדְקָה — vodka (from Russian/Polish diminutive of "water")
- גִ׳ין — gin (from Dutch genever, from Latin juniperus)