Liquamen lycopersici
liquamen condimentarium dulce e lycopersicis factum
Liquamen lycopersici[1][2] est liquamen condimentarium dulce e lycopersicis factum. Colore rubro saepissime est, interdum flavo. Designatio Anglica tomato ketchup a vocabulo Malayano kecap (scilicet "liquamen") mutuata est.
Notae
recensere- ↑ Tuomo Pekkanen & Reijo Pitkaranta, Lexicon hodiernae Latinitatis Finno-Latino-Finnicum. Societas Litterarum Finnicarum, 2006.
- ↑ "lycopersici liquamen": Ebbe Vilborg, Norstedts svensk-latinska ordbok, editio secunda, 2009.
Bibliographia
recensere- Dan Jurafsky, "The Cosmopolitan Condiment: an exploration of ketchup’s Chinese origins" in Slate (30 Maii 2012)
- "Ketchup" in Andrew F. Smith, ed., The Oxford Companion to American Food and Drink. Oxford University Press, 2007 (Paginae selectae apud Google Books)
- Andrew F. Smith, Pure Ketchup: A History of America's National Condiment, with Recipes. University of South Carolina Press, 1996. ISBN 978-1-57003-139-7
- Andrew F. Smith, The Tomato in America: Early History, Culture, and Cookery. University of Illinois Press, 2001. ISBN 978-0-252-07009-9
- Praecepta
- 1804 : Alexander Hunter, Culina famulatrix medicinae, or Receipts in cookery ... by Ignotus (Eboraci: Mawman, 1804) p. 128 ("Tomata sauce")
- 1807 : Maria Rundell, A new system of domestic cookery (2a ed. Londinii: John Murray) p. 116, fide A. Smith; (nova ed., 1808) p. 116 ("Tomata sauce, for hot or cold meats")
- 1817 : William Kitchiner, Apicius Redivivus, or The Cook's Oracle (Londinii: Bagster, 1817) no. 443 ("Tomata catsup")
Nexus externi
recensereVicimedia Communia plura habent quae ad lycopersici liquamen spectant. |