codfish aristocracy

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codfish aristocracy

A disparaging term for people who are recently rich. It was originally applied to the nouveau riche in 19th-century Boston. Primarily heard in US. I can't stand that members of the codfish aristocracy think that they belong at formal occasions with the more established families.
Farlex Dictionary of Idioms. © 2015 Farlex, Inc, all rights reserved.
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References in periodicals archive ?
John's, determined the price paid for the codfish and it varied widely throughout the season, depending on where in Newfoundland it was caught and how it was cured.
An archaeological sequence for Codfish Island (Whenua hou), Southland, New Zealand.
Drying air temperature rates should be around 20[degrees]C, whereas rates above 20 - 22[degrees]C will trigger the deterioration of the codfish. The constraints of the mechanical apparatus have constricted relative humidity rates always above 40%.
The traditional method of codfish production of the Spanish trawler fleet was to salt it on-board.
About this time, those who remained of Newfoundland's inshore fishermen began noticing drastic declines in the numbers of codfish. Their warnings to the government to halt large-scale factory fishing on the Banks went unheeded, however.
The first European to discover the province was Giovanni Caboto (John Cabot) in the late 15th century, but it was the lure of codfish that first attracted settlers in greater numbers 50 years later.
Although the codfish liver in question does not pose an imminent threat to a human, the Inspection Authority does not recommend its consumption".
Everywhere you go the food is wonderful from sardines, bacalhau (salted codfish) and piri-piri chicken.
The "Codfish Cakes" recipe includes egg substitute dried nonfat milk and olive oil.
There was time on shore for lunch, to tuck into the national dish of green banana and codfish, before we headed back to the ship.
Test offers another piece in the complex puzzle of England's relationship to its expanding world trade in his analysis of The Tempest in relation to England's crucial and very profitable trade in salt-dry codfish, while Matthew Day examines early modern travel-writing within the context of the controls and limitations placed on it not only by the state but by trading companies that wanted to control public perceptions of their activities.
Codfish sustained Europe's repopulation after decades of plague and its lowest grade became a staple for captives in the African slave trade.
The major food of many early Atlantic voyages was dried and salted codfish, still a beloved dish in the Caribbean.
Some of the recipes are Pan Purl (spicy filled pastries), Pad Thai (Thai noodles), Bolinas de Bacalhau (codfish balls), Harira (bean soup), Male (peanut stew), Empanadas Criollas (pasties), Batata Bil Kizbara (potato with ccilantro/coriander) and Tom Yam (hot and sour soup).
Clark's food has been described as "'contemporary American." but she prefers to explain it as what you'd get "if Betty Crocker went to cooking school." Incidentally, the chef honed her skills at L'Academie de Cuisine in Maryland "It's all the things my parents and grandparents cooked for me: I re-create a lot of my good food memories." That means meat loaf with truffle gravy, homemade doughnut holes, codfish cakes, and what's arguably the best burger in town.