Gastellus (vocabulum Latinitatis mediaevalis),[1][2] Francogallice gâteau, est panis delicatior, e butyro saccharoque coctus, qui in arte convivali Europaea ad merendam et in epulis commemorativis inter fercula dulcia inferri solet. Gastella Romana antiqua liba saepius appellabantur, aut, si consecrata essent, "fertum" vel "arculatum".

Gastelli in taberna dulciaria Londiniensi monstrantur
  1. "Gastellus" et "wastellus" in Carolus Du Cange et al. (1883-1887). Glossarium mediæ et infimæ Latinitatis. Niortii: Favre; "wastellus" in DMLBS; "guastellus" apud ambos
  2. Hodierni nonnulli "scriblita", cf. "scriblita ex socolata": Ebbe Vilborg Norstedts svensk-latinska ordbok, editio secunda (2009)

Bibliographia

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  • Krystina Castella, A World of Cake: 150 Recipes for Sweet Traditions From Cultures Around the World. 2010. ISBN 978-1-60342-576-6
  • "Cake; Cake-making" in Alan Davidson, The Oxford Companion to Food (Oxonii: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 122-124; Tom Jaine, ed., secunda ed. 2006; 3a ed. 2014
  • "Nick Malgieri, "Cake"; Francine Kirsch, "Cake decorating"; Laura Shapiro, "Cake mix" in Darra Goldstein, ed., The Oxford Companion to Sugar and Sweets (Oxonii: Oxford University Press, 2015) pp. 91-99
  • "Gâteau; Gâteaux symboliques et rituels" in Prosper Montagné, Larousse gastronomique (Lutetiae: Larousse, 1938) pp. 526-531

Nexus externi

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  Vicimedia Communia plura habent quae ad gastellos spectant.