Quantum redactiones paginae "Sicbeis" differant

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[[Fasciculus:Recco Sardines and onions.jpg|thumb|upright=1.25|Cepae et pisces (hic [[sarda pilchardus|sardinae]]): principales sicbeis taliumque ferculorum [[impensa]]e (aceto omisso) ab [[Iosephus Recco|Iosepho Recco]] medio saeculo XVII picta]]
'''Sicbeis'''<ref>[[#Iamboninus]]; [[#Martellotti (2001)]] pp. 315-317</ref> (conversio Latina nominis [[Arabice|Arabici]] السكباج '''''al-sikbāj''''') est ferculum in textibus Arabicis a saeculo X celebratum.<ref name="Warrāq">[[#Warrāq]]</ref> Id nomen ultimam originem suam [[lingua Persica|Persicam]] esse reclamat, qua lingua mediaevali ''sik'' "acetum" et ''bāg'' "decoctum" significabant.<ref>Charles Perry in Maxime Rodinson, A. J. Arberry, Charles Perry, ''Medieval Arab Cookery'' (Totnes: Prospect Books, 2001) pp. 259, 490</ref> Ex Arabico derivantur nomina ferculorum in [[Europa]] mediaevali paratorum, videlicet Latinum '''[[scapeta]]''',<ref name="Liber">"De scapeta piscium: ad scabetiam, recipe ...": [[#Liber]] [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/mul2-lib.htm IV.2]</ref> [[lingua Catalana|Catalanum]] ''escabeig''<ref name="Sent soví">[[#Sent soví]]</ref>, Hispanicum ''escabeche'', [[Lingua Francogallica|Francogallicum]] medium ''espinbesche'',<ref name="Mesnagier">[[#Mesnagier]] 2.4.43, 2.5.134; Andrew Smith in Harlan Walker, ed., ''Fish: food from the waters'' (Totnes, 1998) {{Google Books|mPS0tH02IDUC|p. 304 note 8}}; [[#Plouvier (2014)]]</ref> [[lingua Occitana|Occitanum]] ''scabeg''<ref name="Modus">[[#Modus]] no. 20; Carole Lambert, "[https://www.persee.fr/doc/amime_0758-7708_1997_num_15_1_1331 La cuisine occitane à partir d'un réceptaire culinaire languedocien et de sources annexes]" in ''Archéologie du Midi Médiéval'' no. 15-16 (1997) p. 297.</ref> (cf. Arabicum [[Algerium|Algeriense]] ''skabetch'') verbaque [[lingua Italiana|Italiana]] regionalia inter quae ''scabbeci'' in [[Sicilia]].<ref>Luigi Milanesi, ''Dizionario Etimologico della Lingua Siciliana'' (Mnamon, 2015) {{Google Books|-3fCCgAAQBAJ|s.vv. scabbeci, scapeçi}}. Clifford Wright, ''The Little Foods of the Mediterranean'' (Cantabrigiae Mass.: Harvard Common Press, 2003) {{Google Books|x3t2IJeFIh8C|pp. 451-452}} ("mulinciana a schibecci" et "cucuzzeddi fritti cu schibecci", paropsides duae de melongena fricta e sicbeis)</ref> Methodus autem, multo antiquior quam ea mediaevalia nomina, iam apud ''[[Apicius sive De re coquinaria|Apicium]]'' brevissime descripta est: "Ut pisces fricti diu durent: Eodem momento quo friguntur et levantur ab aceto calido perfunduntur."<ref>''[[Apicius sive De re coquinaria]]'' [https://www.thelatinlibrary.com/apicius/apicius1.shtml 1.9.1]</ref>