Hydromeli

Hydromeli (-tis, n.) seu hydromel, aliter vinum ex melle, nonnumquam sed peius "mulsum" dictum, est potio inebrians vino similis sed ex aqua et melle tantum facta. Eadem fere potio apud scriptores de rebus septentrionalibus disserentes "medus" vel "medo" appellatur.

Lagoena et poculum oxymelitis.

Secundum Pexenfelderum, melicratum recens "officinae iulepum" dicebatur.

Graecis et Romanis antiquis hydromeli raro in usu erat, sed medus frequentissimus erat apud Germanos antiquos, et multas alias gentes Europaeas Medii Aevi. Adhuc potatur a Polonibus et (nomine tej) Aethiopibus. Videtur fortasse *medhu Indoeuropaeis priscis placuisse. Potiones xtabentún et balché a Mayis sumuntur.

Hydromelitis genera

• Melicratum est versio hydromelitis multo maiori parte ex aqua.
• Melomeli est concoctio fructuum melle liquidissimo perfusorum, qua cotonea conservari facillime possint. Hydromelum est eadem concoctio, aquá diluta, ad bibendum parata
• Hydromeli conditum vulgo dicitur methiglin seu meddyglyn, a voce Latina "medicum" et voce Cambriana "llyn" id est "temetum".

Bibliographia

Si plus cognoscere vis, vide etiam Medus#Bibliographia.

Eruditio

• Abel Alves, "Mead: A Study in Human Culture's Interaction with the Natural Environment and Other Animals" in Interdisciplinary Studies in Literature and Environment vol. 13 (2006) pp. 151-166 JSTOR
• Bekele Bahiru, Tetenike Mehari, Mogessie Ashenafi, "Chemical and nutritional properties of 'tej', an indigenous Ethiopian honey wine: variations within and between production units" in Journal of Food Technology in Africa vol. 6 (2001)
• Andrew Dalby, "The Name and Taste of Indo-European Mead" in Petits propos culinaires no. 119 (2021) pp. 107-116
• James H. Dickson, "Bronze Age Mead" in Antiquity vol. 52 (1978) p. 108 sqq. Prima pagina
• Crystal A. Dozier, "Saccharomyces cerevisiae Fermentation Effects on Pollen: Archaeological Implications" in Ethnobiology Letters vol. 7 (2016) pp. 32-37 JSTOR
• Elisa Guerra-Doce, "The Origins of Inebriation: Archaeological Evidence of the Consumption of Fermented Beverages and Drugs in Prehistoric Eurasia" in Journal of Archaeological Method and Theory vol. 22 (2015) pp. 751-782 JSTOR
• Patrick E. McGovern, Gretchen R. Hall, "Charting a Future Course for Organic Residue Analysis in Archaeology" in Journal of Archaeological Method and Theory vol. 23 (2016) pp. 592-622 JSTOR
• Patrick E. McGovern, Gretchen R. Hall, Armen Mirzoian, "A biomolecular archaeological approach to Nordic grog" in Danish Journal of Archaeology (2013) pp. 112-131
• Dagfinn Moe, Klaus Oeggl, "Palynological evidence of mead: a prehistoric drink dating back to the 3rd millennium B.C." in Vegetation History and Archaeobotany vol. 23 (2014) pp. 515-526 JSTOR
• Elsa Ramalhosa et al., "Mead Production: Tradition Versus Modernity" in Advances in Food and Nutrition Research vol. 63 (2011) pp. 101-118
• Rebecca Smithers, "Ancient drink of mead revived by new fanbase of younger drinkers" in The Guardian (29 Novembri 2018)

Praecepta

• 1619 : Ioannes Baptista Porta, Magiae naturalis libri viginti. Hanoviae, 1619 (p. 206 apud Google Books)
• 1669 : Kenelme Digby, The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened. Londinii: Henry Brome editio 1677 (fac-simile 1967 editionis 1669 apud Google Books) editio interretialis (Jane Stevenson, Peter Davidson, edd. Londinii: Prospect Books, 1997. ISBN 978-0-907325-76-5)
• 1758 : Hannah Glasse, The Art of Cookery Made Plain and Easy. 6a ed. (Londinii, 1758) (pp. 353, 374 apud Google Books) ("How to make mead; To make white mead")
• 1939 : Charles H. Baker Jr, The Gentleman’s Companion, Volume II: being an exotic drinking book (Novi Eboraci: Derrydale Press) pp. 167-169
• 2019 : Laura D. Angotti, Wellcome Mead: 105 Mead Recipes from 17th and 18th Century English Receipt Books at the Wellcome Library. Arlington Massachusettensium, 2019. ISBN 978-1732464612

Nexus externi

• Bibliographia hydromelitis
• Susan Verberg, "Brew Mead Like a Viking"