Côtes

Côtes is a French term with several related meanings across different domains, all linked to the notions of side, edge, or border. It is used in anatomy, geography, and cuisine, among other fields, and its sense depends on the context.

In anatomy, a côte (plural cotes) designates a rib. Humans typically have twelve pairs of ribs forming the rib cage, connected to the sternum by costal cartilage. Ribs protect thoracic organs and assist in respiration. The term côte flottante refers to the floating ribs, which do not connect directly to the sternum.

In geography and topography, côte commonly means coast or shoreline, as in les côtes de Bretagne or Côte d’Azur. The word can also denote a slope or hillside, as in the upward or downward gradient of terrain.

In cuisine, cotes refer to bone-in cuts of meat. Côtes de porc denotes pork chops, while côtes de boeuf refers to bone-in rib steaks. Côtes levées is a term used for spare ribs or short ribs, depending on regional naming conventions. These cuts are typically prepared by grilling, roasting, or braising.

Etymology and usage: côte derives from Latin costa, meaning rib or side, and over time broadened to include coastlines and slopes as well. The plural cotes follows standard French pluralization rules.

Overall, the word cotes illustrates how a single term can travel across anatomy, geography, and cuisine while retaining a core sense tied to edges or borders.