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Linea 1: [[Fasciculus:Cucina.jpg\|thumb\|Cibi foculo coquuntur]] '''Ars coquinaria''' seu '''ars coquendi''' est ars effectiva quae cocturam atque confectionem [[cibus\|ciborum]] omnium generum comprehendit. ''Res ~~coquinaria~~coquinariae'' generaliter nominantur [[alimentum\|alimenta]], [[potio]]nes, escaria vasa, atque coquinaria instrumenta cuncta. Homines ab [[antiquitas\|antiquo]] coquinaria in arte assidue versati sunt ut non solum abundanter sed etiam bene ac iucunde alerentur. Homines periti coquinariae rei qui munus coquendi agitant [[coquus\|coqui]] aut coquae appellantur, et [[culina]] loco officii utuntur. == De coctura condimentisque == [[Fasciculus:Pentole.jpg\|thumb\|~~Ollae~~[[Olla]]e et olliculae in culina servatae.]] ~~Fundamentum~~Fundamenta coquinariae artis ~~est~~sunt coctura, quae ad fercula diversa praeparanda modis variis efficitur, in [[furnus\|furno]] aut foculo [[gas]]e acto. Nomina peculiaria pro ~~verbo~~[[vocabulum\|vocabulo]] ''coquere'' secundum modum substituere fas est, in iis: * '''Elixare''', id est in [[olla]] aqua impleta coquere; Linea 12: * '''Frigere''', id est calidissimo in [[oleum\|oleo]] coquere. * '''Crustatus''', id est cibus in [[fornax\|fornace]] fortiter coctus ad [[flavus\|flavam]] crustam efficiendam ([[Lingua Francogallica\|Francogallice]] 'gratin'). * '''Vaporare'''<ref>[https://books.google.at/books?id=6KZNAAAAcAAJ&pg=PA505&lpg=PA505&dq=Caro+vaporata&source=bl&ots=WZznriBurA&sig=ACfU3U0NvAbV0zDqur_d_OACFFIlkELszg&hl=de&sa=X&ved=2ahUKEwiKhqjx_YboAhWMQxUIHX6KAwYQ6AEwAXoECAgQAQ#v=onepage&q=Caro%20vaporata&f=false Teutscher Sprachschatz].</ref> vel '''vapore mollire,'''<ref>[https://books.google.at/books?id=fe5PAAAAcAAJ&pg=PA585&lpg=PA585&dq=Vaporibus+coquere&source=bl&ots=Zz0qGgEGgB&sig=ACfU3U3uCFNuO1VFBccLAhFdWOG1VG6-fQ&hl=de&sa=X&ved=2ahUKEwjt6vGf-4boAhX5aRUIHaQCCS4Q6AEwAnoECAkQAQ#v=onepage&q=Vapore%20mollire&f=false Deutsch-lateinisches Lexikon].</ref>, id est vapore aquae ferventis coquere. Haec ratio coquendi salubris putatur, quia copia minor [[vitaminum\|vitaminorum]] perditur. * '''Infumare'''<ref>"Asini cerebrum [...] infumatum" (Plin. nat. 28, 63)</ref><ref>[https://books.google.at/books?id=5GxWAAAAcAAJ&pg=RA1-PT9&lpg=RA1-PT9&dq=caro+infumata&source=bl&ots=K50V0lB4qa&sig=ACfU3U2dGUEVf5HkBhdbEX2aTqgfJ4q00Q&hl=es&sa=X&ved=2ahUKEwjtusfc3J7oAhXK8KYKHcMYBH4Q6AEwA3oECAgQAQ#v=onepage&q=caro%20infumata&f=false, Praeservator sanitatis (1590)].</ref><ref>[https://books.google.at/books?id=eu1UNalot58C&pg=PA24&lpg=PA24&dq=caro+infumata&source=bl&ots=FgrIMuU3yL&sig=ACfU3U1t9aajo_DM3qY9BKiu6XrUfiUOcg&hl=es&sa=X&ved=2ahUKEwjtusfc3J7oAhXK8KYKHcMYBH4Q6AEwAnoECAoQAQ#v=onepage&q=caro%20infumata&f=false, Kurzgefaßtes Wörterbüchlein von vier Sprachen (1794)].</ref> vel '''fumo durare,'''<ref>[https://books.google.at/books?id=5GxWAAAAcAAJ&pg=RA1-PT9&lpg=RA1-PT9&dq=caro+infumata&source=bl&ots=K50V0lB4qa&sig=ACfU3U2dGUEVf5HkBhdbEX2aTqgfJ4q00Q&hl=es&sa=X&ved=2ahUKEwjtusfc3J7oAhXK8KYKHcMYBH4Q6AEwA3oECAgQAQ#v=onepage&q=caro%20infumata&f=false, Praeservator sanitatis (1590)].</ref>, id est imprimis [[caro\|carnes]] vel [[pisces]] (inter hos imprimis [[salmo salar\|salmonem salarem]]) fumo [[lignum\|ligni]] mediocriter calido siccare. Eo modo cibus diutius conservari potest. Praeter cocturam quidem multa cetera coquis opus sunt, scilicet cibos secare, dividere, [[os (anatomia)\|ossibus]] ac corticibus nudare atque [[oleum\|oleo]], [[sal]]e, [[acetum\|aceto]], aut ~~aromatibus~~[[aroma]]tibus condire. === De coquinariis instrumentis === [[Fasciculus:CookItem.jpg\|thumb\|Exempla instrumentorum coquinariorum.]] Instrumenta coquinaria, quae saepe in ipsa culina servantur, sunt instrumenta quibus coqui utuntur ad cibos secandos et depellandos, humores recipiendos, et ~~generaliter~~plerumque omnia quae ad rem coquinariam consumptionemque fercularum spectant. Sunt in eorum numero [[culter\|cultri]], ~~furculae~~[[furcula]]e, ollae, [[sartago\|sartagines]], [[poculum\|pocula]], lances. === Imagines ferculorum === <gallery> ~~Image~~Fasciculus:Salt meat cut into thine stripes.jpg\|Lanx salsaminum ~~Image~~Fasciculus:Salad (4).jpg\|[[Herba]] edenda oleo ac aceto condita ~~Image~~Fasciculus:Bread1.jpg\|Ferculum panis abundanter conditi ~~Image~~Fasciculus:Aromatic.jpg\|Aromatum genera diversa </gallery> {{NexInt}} [[Ars coquinaria mediaevalis]] [[Ars vivendi]] * [[Ferculum (Ars coquinaria)\|Ferculum]] * [[Gastronomia Hispanica]] ==Notae== <references/> ==Bibliographia== Feild, Rachael. [[1984]]. ''Irons in the fire: a history of cooking equipment.'' Ramsbury, Marlborough, Wiltshire: Crowood Press. ISBN 0946284555. Hirschfelder, Gunter. [[2001]]. 'Europäische Esskultur. Eine Geschichte der Ernährung von der Steinzeit bis heute.'' Francofurti: Campus. ISBN 3-593-36815-3. Kaufmann, Jean-Claude. [[2006]]. ''Kochende Leidenschaft: Soziologie vom Kochen und Essen.'' Constantiae: UVK. ISBN 3-89669-558-4. Morel, Michel Maincent. [[1999]]. ''Technologie culinaire.'' ISBN 2-85708-043-3. von Paczensky, Gert, et Anna Dünnebier:. [[1999]]. ''Kulturgeschichte des Essens und Trinkens.'' Monaci: Orbis. ISBN 3-572-10047-X. Paston-Williams, Sara. [[2012]]. ''The art of dining: a history of cooking & eating.'' Londinii: National Trust, ISBN 9781907892356. Tannahill, Reay. [[1973]]. ''Kulturgeschichte des Essens.'' Monaci: dtv. ISBN 3-423-01430-X.<!--Conv. ex Food in History, Londinii 1973--> van Winter, Johanna Maria.. [[1987]]. "Kochen und Essen im Mittelalter." Ed. tertia. In ''Mensch und Umwelt im Mittelalter,'' ed. Bernd Herrmann, 88–100. Stutgardiae. [[Categoria:Ars coquinaria\|!]]

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