Gastronomia Antoniopolitana

Gastronomia Antoniopolitana est ars coquinaria et convivalis urbis Sancti Antonii in Texia. Decreto UNESCO anno 2017 Antoniopolis "urbs creativa in gastronomia" proclamata est.^[1]

Ferculum quod "capsicum e carne" nuncupatur (cui impensa notabilia caro et capsicum tantum sunt, quod ope tamalium loco coclearii sumptum erit, primum anno 1828 in urbe S. Antonii ab incolis paratum rettulit peregrinator J. C. Clopper. Texia eo aevo provincia fuit Mexicana, incolis magna parte pauperibus Hispanice loquentibus:

Si apud macellum eis necesse sit carnem emere, perparva quantitas ad cibum omnis familiae suffici cogitur. Modo isicii consecari solet, quanta carne tantis fere capsicis, et in una concoquitur. Massae maizii paratae parvus pugillus extrahitur, manu battuitur ad tenuitatem lucunculi, in laminam ferream torretur: tales crispae loco coclearii ab indigenis adhibentur: quas in eadem patina carnis capsicique omnes simul mergunt, singula crispa duas buccellas ad maximum suppeditante, altera statim prehensa.^[2]

O. Henry mythistoricus, Antoniopoli saeculo XX ineunte habitans, heroem mythistoriae brevis incolam huius urbis finxit. Ibi praeter alias urbes hoc ferculum a coquis cauponisque origine Hispanis in plateis venditabatur:

Noctu saepe illis praesepibus versus vagans delectabile chili-con-carne gustabat, ferculum ingenio Mexicano evolutum, e delicatis carnibus cum herbis aromaticis pungentique capsico rubro (chili colorado) compositum, singulari sapore ardentique aculeo plenum a quo palatum hominis Meridiani placeretur.^[3]

Mythus urbanus "reginarum capsicorum", i.e. cauponarum pulchrarum Antoniopolitanarum capsicum e carne venditantium, eis annis (sed non e scriptis O. Henry) ortus est, locus classicus gastronomiae Texanae.

Notae recensere

↑ "Taste the Flavors of San Antonio" apud Get Creative San Antonio
↑ When they have to pay for their meat in market a very little is made to suffice a family. It is generally cut into a kind of hash with nearly as many peppers as there are pieces of meat: this is all stewed together ... When the [corn] dough is al[l] ready a small portion at a time is taken and patted in the hands till thin as a flannel cake ... These cakes are baked on sheet iron ... they answer the natives for spoons with which they all dip into the same dish of meat and peppers ..., one spoon not lasting longer than to supply with two mouthfuls when a new one is made use of: Clopper (1828) p. 74
↑ Often had Tansey strolled down to these stands at night to partake of the delectable chili-con-carne, a dish evolved by the genius of Mexico, composed of delicate meats minced with aromatic herbs and the poignant chili colorado—a compound full of singular savour and a fiery zest delightful to the Southern’s [1909: Southron's] palate: Henry (1904) p. 754

Bibliographia recensere

Fontes antiquiores

1828 : J. C. Clopper, ephemeris ("J. C. Clopper's Journal and Book of Memoranda for 1828" in Quarterly of the Texas State Historical Association vol. 13 [1909] pp. 44-80)
1904 : O. Henry, "The Enchanted Kiss" in Metropolitan Magazine (Februario 1904) pp. 747-757; reimpressum in O. Henry, Roads of Destiny (1909) cf. pp. 197-212 editionis 1918

Recentiora

Bonnie Walker, John Griffin, Food Lovers' Guide to San Antonio: The Best Restaurants, Markets & Local Culinary Offerings. Bostoniae: Rowman & Littlefield, 2012 (Paginae selectae apud Google Books)

De reginis capsicorum Antoniopolitanis

Marian L. Martinello, The Search for a Chili Queen on the Fringes of a Rebozo. Arce Vorthensi: TCU Press, 2009
Jeffrey M. Pilcher, "Who Chased Out the ‘Chili Queens’? Gender, Race, and Urban Reform in San Antonio, Texas, 1880–1943" in Food and Foodways vol. 16 (2008) pp. 173–200
Jeffrey M. Pilcher, Donna R. Gabaccia, "‘Chili Queens’ and Checkered Tablecloths: Public Dining Cultures of Italians in New York City and Mexicans in San Antonio, Texas, 1870s–1940s" in Radical History Review no. 110 (2011) pp. 109–126
Sara Ramirez, "San Antonio Royalty: The Reign of the Chili Queen" (2019) apud StMU Research Scholars
"Chili con carne: the chili stands and the chili queens" in Robb Walsh, The Tex-Mex Cookbook: A History in Recipes and Photos (Novi Eboraci: Broadway Books, 2004) cap. 3

Nexus externi recensere

"Iconic Foods That Define San Antonio" (11 Iulii 2019) apud San Antonio Current
San Antonio City of Gastronomy

[1] "Taste the Flavors of San Antonio" apud Get Creative San Antonio

[2] When they have to pay for their meat in market a very little is made to suffice a family. It is generally cut into a kind of hash with nearly as many peppers as there are pieces of meat: this is all stewed together ... When the [corn] dough is al[l] ready a small portion at a time is taken and patted in the hands till thin as a flannel cake ... These cakes are baked on sheet iron ... they answer the natives for spoons with which they all dip into the same dish of meat and peppers ..., one spoon not lasting longer than to supply with two mouthfuls when a new one is made use of: Clopper (1828) p. 74

[3] Often had Tansey strolled down to these stands at night to partake of the delectable chili-con-carne, a dish evolved by the genius of Mexico, composed of delicate meats minced with aromatic herbs and the poignant chili colorado—a compound full of singular savour and a fiery zest delightful to the Southern’s [1909: Southron's] palate: Henry (1904) p. 754

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