olla podrida

In 1599, lexicographer John Minsheu wanted to know "from whence or why they call it olla podrida." Good question. No one is sure why the Spanish used a term that means "rotten pot" to name a tasty stew, but there has been plenty of speculation on the subject. One theory holds that the name developed because the long, slow cooking process required to make the stew was compared to the process of rotting, but there's no definitive evidence to support that idea. It is more certain that both French and English speakers borrowed olla podrida and later adapted the term for other mixtures whose content was as varied as the stew. The French also translated olla podrida as pot pourri, an expression English speakers adapted to potpourri.