Limonia
ferculum
Vide etiam paginam discretivam: Limo (discretiva).
Limonia[1] vel lemonia[2] (conversio vocabuli Arabici ليمونية laimūnīya "ferculum e limoniis") fuit ferculum artis coquinariae Arabicae et Europaeae mediaevalis.
Secundum praecepta Libri de coquina pulli cum speciebus suffriguntur. Ius de pullis cum amygdalis contritis spissatur et ad pullos infunditur. Omne coquitur. Hora inferendi sucus limonum seu lumiarum sive aurantiorum immiscetur.[3]
Notae
recensere- ↑ "De limonia": Liber de coquina II.12 (vide imaginem nostram)
- ↑ "Leomia" (sic): Iamboninus Cremonensis, Liber de ferculis et condimentis no. 35 (vide imaginem nostram); "lemonia": versio Theodisca eiusdem libri (Martellotti (2001) pp. 202-203)
- ↑ Liber de coquina ubi diversitates ciborum docentur ii.12
Bibliographia
recensere
- Etymologica et historica
- "Limonia" in Marianne Bouchon, "Latin de cuisine" in Archivum Latinitatis Medii Aevi vol. 22 (1952) pp. 63-76 ad p. 71
- Carole Lambert, "Medieval France: B. The South" in Melitta Weiss Adamson, ed., Regional Cuisines of Medieval Europe: A Book of Essays (Londinii: Routledge, 2002) pp. 67-84, praesertim p. 70
- Anna Martellotti, Il Liber de ferculis di Giambonino da Cremona (Fasano: Schena, 2001) pp. 77, 98, 202-203, 290
- Maxime Rodinson, "Romanía and other Arabic words in Italian" in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery (Totnes: Prospect Books, 2001) pp. 165-182
- Praecepta
- 1226 : Baghdādī, Kitāb al-ṭabīḫ (A. J. Arberry, A Baghdad Cookery Book [nova ed.] in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001]) p. 46 ("līmūwiyya")
- saec. XIII exeunte : Iamboninus Cremonensis, Liber de ferculis et condimentis (Anna Martellotti, Il Liber de ferculis di Giambonino da Cremona [Fasano: Schena, 2001] p. 290)
- saec. XIII/XIV : Kitāb waṣf al-ʿaṭima al-muʿtada (Charles Perry, "The Description of Familiar Foods" in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001]) p. 316 ("laimūniyya")
- saec. XIV : Kanz al-fawāʾid fī tanwīʿ al-mawāʾid (Manuela Marin, David Waines, edd. [Stutgardiae: Steiner, 1993]; Nawal Nasrallah, interpr., Treasure Trove of Benefits and Variety at the Table [Lugduni Batavorum: Brill, 2018] pp. 118, 122, 128, 195)
- saec. XIV : Llibre de sent soví (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., The book of Sent Soví: medieval recipes from Catalonia [2008] pp. 50-51, no. iv) ("llimonea")
- saec. XIV : Libro per cuoco vel Anonimo Veneziano (Ludovico Frati, ed., Libro di cucina del secolo XIV (Liburni, 1899) no. 119 Textus a Thoma Gloning divulgatus) ("vivanda ditta limonia")
Bibliographia
recensere- Fontes antiquiores
- 1300/1309 : Liber de coquina ubi diversitates ciborum docentur II.12 (Marianne Mulon, "Deux traités inédits d'art culinaire médiéval" in Bulletin philologique et historique (jusqu'à 1610) du Comité des Travaux Historiques et Scientifiques [1968 (1971)] vol. 1 pp. 369-435) Textus ("limonia")
- ante 1390 : Modus viaticorum praeparandorum et salsarum no. 41 ("limonieyra blanca")
- saec. XV : Ibn al-Mubarrad, Kitāb al-Ṭibāḫa (Charles Perry, "Kitāb al-Ṭibāḫa: a fifteenth-century cookbook" in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery (Totnes: Prospect Books, 2001) p. 475
- 1520 : Robertus de Nola, Libre de doctrina per a ben servir, de tallar, y del art de coch. Barcinone, 1520 (Textus apud Google Books) series paginarum ("limonada")