One syllable: Daube.
dawb
/dɔb/
Daube is pronounced dawb (/dɔb/). It has one syllable (Daube), with the stress on "Daube". Daube is a French-origin noun referring to a thick, flavorful stew typically made with beef, wine, vegetables, and aromatics; in culinary contexts, it also denotes a heavy pot used for simmering. The term emphasizes slow-cooked, braised preparation, often associated with Provençal or French cuisine. In some regions it can describe the dish or the vessel itself.
nounDaube is a French-origin noun referring to a thick, flavorful stew typically made with beef, wine, vegetables, and aromatics; in culinary contexts, it also denotes a heavy pot used for simmering. The term emphasizes slow-cooked, braised preparation, often associated with Provençal or French cuisine. In some regions it can describe the dish or the vessel itself.
- Common Mistake 1: Treating the vowel as a front /æ/ or /eɪ/ like 'day.' Correction: open back /ɔː/ or /ɒ/ depending on accent, keeping lips rounded. - Common Mistake 2: Not finishing with a crisp /b/; letting voicing creep in; correction: end with a short, explosive /b/ without sending air into a vowel. - Common Mistake 3: Overarticulating or smoothing into 'dawb' vs 'daub'; correction: keep a clean onset /d/ and a clear, short vowel, then a firm /b/.
"She simmered the daube all afternoon, the beef turning richly tender in red wine."
"The recipe calls for garlic, thyme, and carrots to flavor the classic daube."
"In Lyon, a traditional daube is prepared with robust spices and a generous splash of wine."
/ˈdɔːb/ in US/UK/AU English. The first syllable carries primary stress. It rhymes with 'cob' but starts with a 'd' sound: 'DAOB' with a long 'aw' vowel as in 'drone' but shorter. Tip: keep the vowel quality/open back of the mouth, and end with a crisp 'b' without voicing after the stop.
The two most common errors are pronouncing it as 'doo-UBE' with a long 'oo' as in 'food' and making the vowel too closed. Another frequent mistake is delaying the final 'e' and turning it into an 'ee' sound. Correction: use /ɔː/ as in 'thought' or 'bought' for the vowel, keep the initial 'd' clear, and finish with a short, clipped 'b' without voicing a separate vowel after it.
In most US English, the vowel is a back open-mid /ɔː/, with strong rhotics not affecting the word much. UK/RP keeps a similar vowel but can be slightly more rounded; Australian tends toward a broader /ɔː/ with a more centralized quality and sometimes a sharper /d/ and shorter /ɔː/ due to prosodic differences. Overall, the pronunciation remains /ˈdɔːb/ across these accents, with small vowel quality shifts.
The challenge lies in the mid-back rounded vowel /ɔː/ combined with a crisp/voiceless final /b/. Non-native speakers often intubate the vowel as /oʊ/ or mishear it as 'dawb.' The voiceless stop at the end can blend with the following syllables if not clearly enunciated. Practice keeping the mouth open for /ɔː/ and finishing with a clean /b/.
No, the pronunciation does not change meaning in English; it conveys the same dish or pot. The uniqueness lies in its French origin and the need to preserve the /ɔː/ vowel and the crisp /b/ to avoid confusion with similar-sounding words. Proper stress on the first syllable ensures listeners recognize the term as a culinary noun rather than a generic ‘daub’.
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- US: /ˈdɔːb/, rhotic influences minimal; keep vowel broad and radius forward; - UK: /ˈdɔːb/, more rounded and slightly longer vowel; - AU: /ˈdɔːb/, vowel slightly more back with a touch of Australian vowel shift; ensure breathy endings are avoided; use IPA cues /ɔː/ for all.
Daube comes from French, where it denotes both the cooking method and the vessel used for braising. The word likely derives from late Latin or a Romance term related to cooking in a covered vessel, with possible ties to words meaning stew or simmer. Its usage dates back to medieval and early modern French culinary literature, where braising techniques and wine-based stews gained prominence. The term gained broader recognition as French cuisine influenced Western cooking, particularly through Provençal and Lyonnaise kitchens. In English, daube entered as a borrowed culinary term to specify a particular prepared stew and sometimes a heavy, lidded pot. The evolution reflects a shift from general “stew” terminology to a distinct recipe style associated with slow braising in wine, vegetables, and seasonings. First known uses in English literature appear in cookbooks and gastronomic writings from the 19th to early 20th centuries, paralleling the globalization of French culinary vocabulary.
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Help others use "Daube" correctly by contributing grammar tips, common mistakes, and context guidance.
💡 These words have similar meanings to "Daube" and can often be used interchangeably.
🔄 These words have opposite meanings to "Daube" and show contrast in usage.
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Words that rhyme with "Daube"
-ube sounds
Practice with these rhyming pairs to improve your pronunciation consistency:
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