Pullina

Caro pullina^[1] e pullis gallinarum producitur. Ex animalibus maturioribus caro gallinacea,^[2] e maribus castratis saginatis caponina^[2] proveniunt.

Gallus domesticatus hybrida est Galli galli et G. sonneratii, qui ambo in Asia meridiana habitant.^[3]

Notae

↑ "pullinam" (acc. sg.): Vinidarius, Brevis ciborum 1.1; "copadia porcina sive pullina": ibidem 2
↑ ^2.0 ^2.1 "carnes [caponin]e vel gallinacee: Gad. 22v. 2; caro [caponin]a caponflesche: WW" (DMLBS) apud Logeion
↑ Jonas Eriksson et al., "Identification of the Yellow Skin Gene Reveals a Hybrid Origin of the Domestic Chicken" in PLoS Genetics (29 Februarii 2008)

Ars coquinaria Iranica: Chebeb pullinum^(ku) (جوجه‌کباب Ǧūǧe-kabāb) sicut in Irania paratur

1585 : "De gallinacei generis totius in cibis usu" in Conradus Gesnerus, Historiae animalium liber III (Francofurdi, 1585) pp. 403-408
1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 羽族單 = Birds)
1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 66-70
1938 : "Poulets et poulardes" in Prosper Montagné, Larousse gastronomique (Lutetiae: Larousse, 1938) pp. 876-895

"Chicken" in Andrew Dalby, Food in the Ancient World from A to Z (Londinii, 2003. ISBN 0415232597) p. 83-84
"Chicken" in Alan Davidson, The Oxford Companion to Food (Oxoniae: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 166-167
Loïc Michel, "Dinde, chapon, oie... Quelle volaille choisir à Noël ?" in Femme actuelle (18 Decembris 2017)
"Chicken" in Gillian Riley, The Oxford Companion to Italian Food (Oxonii: Oxford University Press, 2007) pp. 120-121