from the GNU version of the Collaborative International Dictionary of English

  • n. A trifle; a kickshaw.

from The Century Dictionary and Cyclopedia

  • n. A trifle; a kickshaw.


Sorry, no etymologies found.


  • “Prenez encore quelquechose, monsieur; une pomme cuite, des biscuits, encore une tasse de cafe?”

    The Professor, by Charlotte Bronte

  • Hortense regarded me boldly, and giggled at the same time, while she said, with an air of impudent freedom — “Dictez-nous quelquechose de facile pour commencer, monsieur.”

    The Professor, by Charlotte Bronte

  • I was never crazy about Henry Miller's books, but I once heard him being interviewed on a French radio program (a repeat) and he had this to say about all good novels: "ils ont quelquechose de vécu" (they have a 'lived' quality.)

    HH Com 151

  • “Il y a,” said she, “quelquechose de bien remarquable dans le caractère Anglais.”


  • 'Elle a quelquechose, cette enfant; oui, elle a quelquechose,' and as the last guest had not arrived he sat down thoughtfully by her on the small sofa.

    Love at Second Sight

  • Compair Chivreil si tan sire quelquechose compère Avocat dire lui.

    Nights With Uncle Remus Myths and Legends of the Old Plantation

  • Mo zonglé zafair avec de l'eau même quelquechose pour nous autres.

    Nights With Uncle Remus Myths and Legends of the Old Plantation

  • "Il y a," said she, "quelquechose de bien remarquable dans le caractère Anglais."


  • It was last modified at quelquechose 2 February 2011 10:51PM

    The Guardian World News

  • In the excellent work of M. de Sismondi, De la richesse commerciale, he says in a note on the subject of rent, 'Cette partie de la rente fonciere est celle que les Economistes ont decoree du nom du produit net comme etant le seul fruit du travail qui aj outat quelquechose a la richesse nationale.

    Nature and Progress of Rent


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  • "... to be self-consciously Continental in your cooking had become quite the thing. Quelquechoses, for example, soon to be known as kickshaws, were fried dishes based on eggs and, usually, cream with the addition of almost anything that was to hand--boiled pigs' pettitoes (trotters), small birds, oysters, mussels, giblets, pigs' livers or blood puddings, lemons, oranges or other fruits, even pulses."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 117

    January 11, 2017