Nuoc-mam
(Redirectum de Nước mắm)
Nước mắm (vocabulum Vietnamense, Latine nuoc-mam scriptum)[1] est liquamen e fermentatione piscium in Vietnamia factum. Confectura et natura eaedem esse censentur atque salsamentum quod Graeci garos, Romani aut "garum" "aut "liquamen" vocabant.
Liquamen piscium in Vietnamia e variis speciebus conficitur inter quas Engraulis spp., Nematalosa nasus, Stolephorus spp., Spratelloides delicatulus, Pellona, Decapterus russelli, Rastrelliger kanagurta, Stromateus, Chirocentrus dorab, Pseudosciaena.[2]
Est condimentum creberrime usitatum in coquina Asiae austro-orientalis, cuius usus crescit magis magisque in regionibus occidentalibus.
Notae recensere
- ↑ Gaius Licoppe, "De vera natura gari" in Vox Latina vol. 16, fasc. 60 (1980) p. 183
- ↑ Grimal (1952) p. 32
Bibliographia recensere
- J. Arnoux, "La composition chimique du nuoc-mam et les propriétés de son sous-produit" in Bull. Inf. Doc. Section, techn. Pêches Sénégal n° 6 (Aprili et Maio 1950) p. 14
- Pierre Grimal, Théodore Monod, "Sur la véritable nature du garum" in Revue des Études Anciennes vol. 54 (1952) pp. 27-38
- J. Guillerm, L'Industrie du Nuoc-Mam en Indochine. Saigon, 1931
- Edmond Rosé, "Le nuoc-mam (eau de poisson): Condiment national indochinois. Source économique de matière azotée" (Congrès d'agriculture coloniale: Série Saigon: Bulletin, 4). Saigon: Ardin, 1918
- Edmond Rosé, "Recherches sur la fabrication et la composition chimique du nuoc-mam" in Bulletin économique d'lndochine n.s. vol. 21 (1918) pp. 155-217
- Kenneth Ruddle, Ishige Naomichi, "On the origins, diffusion and cultural context of fermented fish products in Southeast Asia" in James Farrer, ed., Globalization, Food and Social Identities in the Asia Pacific (Tokii: Sophia University Institute of Comparative Culture, 2010) alibi
- A. G. van Veen, "Fermented and Dried Seafood Products in Southeast Asia" in Fish As Food (1965) pp. 227-250