Kormā
ferculum
Kormā, litteris Bengalicis কোর্মা, seu qūrmā, litteris Arabicis قورمة, est categoria ferculorum in arte coquinaria Indica. Ferculum Paniabicum reputatur.[1] In gastronomia Anglo-Indica inter cariles ordinatur.[2] Hodie omne per mundum in popinis Indicis offertur.
Praeceptum primum kormah lectoribus Europaeis anno 1831 ab interprete Sandford Arnot datum est.[3] Fercula qoorma polaoo et sāloon of qoormā a Jaffur Shurreef anno insequenti nominata sunt, sed descriptionibus exiguis.[4]
Notae recensere
- ↑ Avia narratoris per errorem egregium "a nice Gujarati mutton korma" indicat: Amitav Ghosh, Shadow Lines, 1988 (p. 128 apud Google Books)
- ↑ The 'Quoorma', if well made, is undoubtedly an excellent curry: Kenney-Herbert (1885)
- ↑ Arnot (1831)
- ↑ Jaffur Shurreef; G. A. Herklots, interpr., Qanoon-e-Islam, or the customs of the Moosulmans of India (Londinii: Parbury, Allen, 1832) pp. xxviii, xxxvi
- ↑ "You owl! How many times must I tell you for korma the meat must be soaked in curds!" Ruth Prawer Jhabvala, The Householder, 1960 (p. 189 apud Google Books)
Bibliographia recensere
- Eruditio
- Colleen Taylor Sen, Feasts and Fasts: a history of food in India (Londinii: Reaktion Books, 2015) pp. 193-196
- "Korma" in The Oxford English Dictionary (Oxonii: Clarendon Press, 1989. 20 voll.)
- Praecepta
- 1831 : Sandford Arnot, interpr., "Indian Cookery, as practised and described by the natives of the East" in Miscellaneous Translations from Oriental Languages vol. 1 (Londinii) fasc. 5 p. 18 ("Composition for making Kormah")
- 1852 : Robert F. Riddell, Indian domestic economy and receipt book (3a ed. Bombayae: Bombay Gazette Press) pp. 384-385 ("Quoormah")
- 1869 : The Indian Cookery Book: a practical handbook to the kitchen in India (Calcuttae: Wyman) pp. 22-23 ("Kurma or quorema curry")
- 1885 : A. R. Kenney-Herbert, Culinary Jottings ... by "Wyvern" (5a ed. Maderaspatani: Higginbotham) pp. 303-304 ("Quoorma")
- 1894 : Spons' Household Manual: a treasury of domestic receipts and guide for home management (Londinii: Spon) p. 502 ("Quoormah (Persian curry)")
- 1903 : Ketab, Indian dishes for English tables (Londinii: Chapman & Hall, 1903) pp. 14-15 ("Koormah or quormah curry")
- 1906 : Charles Herman Senn, ed., Mrs. Beeton's Book of Household Management (Londinii: Ward, Lock, 1906) p. 1613 ("Quoorma curry")
- 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) pp. 241-242, 324-326, 357, 373-374 ("Bengal [Mussulman]: Gora quorma; Mysore [Mussulman]: "Gayeka khurma aur chaval; Battakh-ka-kurma; Punjab [Mussulman]: Korma; Rajputana [Royal]: Khurma")