Dadhi
Dadhi (nomen Sanscriticum: scriptura devanagari दधि) est iogurtum sicut in India fieri solet. In India hodierna dadhi vel iogurtum e lacte boum, caprarum, bubalorum provenit. Linguis vernacularibus Indicis iogurtum Hindice दही dahī, Tamulice தயிர் tayir appellatur.
Dadhi ope bacteriorum Lactococci lactis, Streptococci diacetylactis, S. cremoris aliorumque producitur, atque interdum ope specierum quae ad iogurtum traditionis Turcici seu Bulgarici adhibentur (Lactobacilli delbrueckii subsp. bulgarici et Streptococci thermophili.
Lingua Sanscrita dadhi iam millennio II a.C.n. carminibus Rigvedae saepe commemoratur, postea et libris classicis medicis Carakasaṃhitā (fortasse saeculi III) et Suśrutasaṃhitā (fortasse saeculi IV) necnon carmine didactico Aṣtāngahṛdayasaṃhitā (fortasse saeculi VI).[1]
Dadhi in fabula populari Buddhistica quadam, in Jātaka servata, refertur, ubi cibus nutritivus salutarisque necnon magicus esse praetenditur.[2]
Religione Hinduica dadhi in mixtura rituali pañcagavya ("quinque producta bovina")[3] et categoria mythica pañcāmṛta ("quinque alimenta immortalia") comprehenditur; religione Iainorum inter quattuor lacticinia enumeratur.
Notae
recensere- ↑ Aṣtāngahṛdayasaṃhitā 5.29-30 versio Anglica: Of sour digestion and taste, constipating, heavy, (and) warming (are) curds [viz., dadhi]; (they are) destructive of wind (and) generative of fat, sperm, strength, phlegm, hemorrhage, (gastric) fire, and cutaneous swellings. (As they are) appetizing, (they are) commended in anorexia, cold irregular fever, catarrh, and strangury; skimmed, however, in dysentery.
- ↑ Jātaka 186 Versio Anglica interretialis
- ↑ Śivapurāṇa 1.16.111-112 versio Anglica
Bibliographia
recensere
Si plus cognoscere vis, vide etiam Iogurtum#Bibliographia.- Historica
- K. T. Achaya, Indian food: a historical companion (Dellii: Oxford University Press, 1994) p. 35 et passim ("curds")
- Alfred Hillebrandt, Vedische Mythologie. Vol. 1: Soma und verwandte Götter (Breslau, 1891) pp. 219-222
- A. A. Macdonell, A. B. Keith, Vedic index of names and subjects (Londinii: Murray, 1912) vol. 1 p. 338, vol. 2 pp. 477-478
- Om Prakash, Economy and food in ancient India. Part 2: Food. Dellii: Bharatiya Vidya, 1987; 1a ed., titulo Food and drinks in ancient India (1961) pp. 37-38, 174
- P. T. Srinivasa Iyengar, Pre-Aryan Tamil Culture (Maderaspatani: University of Madras, 1930) p. 61
- Anthropologica
- Mahadev L. Apte, Judit Katona-Apte, "Religious Significance of Food Preservation in India: milk products in Hinduism" in A. Riddervold, A. Ropeid, edd., Food conservation (Londinii: Prospect Books, 1988) pp. 89-96
- Ranjita Rai, H. Nakibapher Jones Shangpliang, Jyoti P. Tamang, "Naturally fermented milk products of the Eastern Himalayas" in Journal of Ethnic Foods vol. 3 (2016) pp. 270-275
- Microbiologica
- Samia Afrin et al., "Physical, chemical and microbiological qualities of dahi collected from Bogra and Mymensingh district of Bangladesh" in Asian-Australasian Journal of Bioscience and Biotechnology vol. 1 (2016) pp. 134-140
- M. M. Sarkar et al., "Chemical and bacteriological quality of popular Dahi available in some selected areas of Bangladesh" in Bangladesh Journal of Animal Science vol. 41 (2012) pp. 47-51
- H. N. J. Shangpliang et al., "Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan" in Frontiers in Microbiology (1 Februarii 2017)
- Praecepta
- 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) p. 331 ("Nepal: Dahi")
Nexus externi
recensere
|
Vicimedia Communia plura habent quae ad dadhi spectant. |
- "Dahi: An Ayurvedic View Of Yoghurt" apud Alandi Ayurveda
- "Dadhi: 22 definitions" apud Wisdom Library
- K. N. Sreeja, Dietetics and culinary art in ancient and medieval India: a study with special reference to Bhojanakutuhala (dissertatio 2016 Universitatis Calicutensis)