Romania (ferculum)
ferculum
Vide etiam paginam discretivam: Romania (discretiva).
Romania[1] vel Rumania[2] (conversio vocabuli Arabici رمانية rummānīya "ferculum e malis granatis") fuit ferculum artis coquinariae Arabicae et Europaeae mediaevalis. Originem Arabicum nominis Latini satis monstravit Maxima Rodinson contra eruditos priores, qui cum nomine vini Romaniae (i.e. imperii Byzantini) falso coniunxerant. Veram etymologiam iam diu explicavit Simon Ianuensis vel Genuensis saeculo XIII in glossario medico Arabico-Latino: "Ruman vel roman Arabice, 'malum granatum': inde 'romania' cibus qui inde fit."[3]
Secundum praecepta Libri de coquina saeculo XIV ineunte scripti, caro pullina suffrigatur cum lardo et cepis. Amygdalae non mundatae conteruntur, suco malorum granatorum distemperantur, cum pullina conscissa elixantur. Ferculum dum coquitur cocleari agitatur; denuo aromata insperguntur.[4]
Notae
recensere- ↑ "Romania": Iamboninus Cremonensis, Liber de ferculis et condimentis no. 50 (vide imaginem nostram)
- ↑ "Rumania": Tacuinum sanitatis (Argentorati, 1533) p. 77 (vide imaginem nostram)
- ↑ Simon Ianuensis in BNF MS. Latin 6959; "ruman" in Carolus Du Cange et al. (1883-1887). Glossarium mediæ et infimæ Latinitatis. Niortii: Favre; Rodinson (2001) pp. 168-169
- ↑ Liber de coquina ii.14
Bibliographia
recensere- Etymologica et historica
- Carole Lambert, "La cuisine française au bas Moyen Age: pays d'oïl vs pays d'oc" in Jean Peltre, Claude Thouvenot, edd., Alimentation et regions: Actes du colloque Cuisine, regimes alimentaires, espaces regionaux (Nancei: Presses universitaires de Nancy, 1989) praesertim pp. 375-376
- 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. 69 ("raymonia")
- 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
- saec. X : Ibn Sayyār al-Warrāq, Kitāb al-ṭabīḫ (Kaj Öhrnberg, Sahban Mroueh, edd., Ibn Sayyār al-Warrāq: Kitāb al-ṭabīkh [Helsingiae: Finnish Oriental Society, 1987]; Nawal Nasrallah, interpr., Annals of the Caliphs' Kitchens: Ibn Sayyār al-Warrāq's Tenth-Century Baghdadi Cookbook [Lugduni Batavorum: Brill, 2007] cap. 58, pp. 279-280 (Paginae selectae apud Google Books))
- 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. 45
- saec. XIII exeunte : Iamboninus Cremonensis, Liber de ferculis et condimentis (Anna Martellotti, Il Liber de ferculis di Giambonino da Cremona [Fasano: Schena, 2001] pp. 214-215, 312-313)
- 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]) pp. 315-316
- 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. 110, 152-153)
- 1300/1309 : Liber de coquina ubi diversitates ciborum docentur II.14 (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 ("Romania")
- ante 1390 : Modus viaticorum praeparandorum et salsarum no. 37
- 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. 472