
[Sense 2, perhaps from the large buttons on American uniforms of the 1860s, said to resemble doughboys (sense 1).]
n. WWI slang an American infantryman.
See the Introduction, Abbreviations and Pronunciation for further details.
Word that was universally used in the U.S. Army to mean an infantryman, and specifically an American infantryman, up until World War II, when it was replaced with "GI." When it was first used is uncertain, but it can be traced as far back as 1854, when it was already in use on the Texas border, and it was especially popular in World War I. The explanation then was that the infantrymen wore white belts and had to clean them with "dough" made of pipe clay. Originally a term of ridicule used by the mounted service, it was adopted by the infantry itself and used with great pride.
Bibliography
Kennedy, David M. Over Here: The First World War and American Society. New York: Oxford University Press, 1980.
—Oliver Lyman Spaulding/D. B.
| dough, douche-bag, doubloons | |
| doughfoot, down, down-low |

Doughboy is an informal term for an American soldier, especially members of the American Expeditionary Forces (AEF) in World War I. The term dates back to the Mexican–American War of 1846–48.
The term was used sparingly during World War II, gradually replaced by "G.I.". It was still used in popular songs of the day, as in the 1942 song "Johnny Doughboy found a Rose in Ireland."[1] It dropped out of popular use soon after World War II.[2]
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The term was in use in the 1840s.[3][4] The origins are unclear. The most often cited explanation is that it arose during the Mexican–American War, after observers noticed U.S. infantry forces were constantly covered with chalky dust from marching through the dry terrain of northern Mexico, giving the men the appearance of unbaked dough.[5] Another suggestion has the term arising again from the Mexican–American War, and the dust-covered infantry men resembled the commonly used mud bricks of the area known as adobes.[5] Another suggestion is that doughboys were so named because of their method of cooking field rations of the 1840s and 1850s, usually doughy flour and rice concoctions baked in the ashes of a camp fire, although this does not explain why only infantryman received the appellation.[5]
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