Bubula

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Ars conquinaria Germanica: Dry-Aged-Steak ("offa bubula aëre accommodata") in iure cum patatis illata in popina mercatus cibarii iuxta Hürth prope Coloniam

Caro bubula[1] seu bovilla[2][3] sive vaccina[4] sive et taurina[5] e bove et vacca producitur. Caro vitulina et vitellina ex animalibus iuvenibus producuntur.

Notae[recensere | fontem recensere]

  1. "Vitulinam sive bubulam cum porris (acc. sg.)": Apicius De re coquinaria 8.5.2
  2. "carnes bovillae in carbones superpositae": Theodorus Priscianus, De diaeta 1.7
  3. "Beef of ox, Bos taurus castratus L. Caro bovina": George Pearson, Arranged catalogues of the articles of food, seasonings and drinks (Londinii, 1821) p. 12
  4. "De carnibus vero vaccinis vaporatis ...": Anthimus, De observatione ciborum 3
  5. "caro taurina" Alexander Traianus Petronius, De victu Romanorum et de sanitate tuenda (1581) (in indice apud Google Books)

Bibliographia[recensere | fontem recensere]

Ars coquinaria Britannica: Steak and kidney pudding ("ofellae carnis renumque bubulae in pastello") domi coctae et monstratae
Ars coquinaria Britannica: Beef sandwich ("pastillum frustis bubulis fartum") cum embammate ex armoracia
Eruditio
  • "Ox" in Andrew Dalby, Food in the Ancient World from A to Z (Londinii, 2003. ISBN 0415232597) p. 244-245
  • "Beef" in Alan Davidson, The Oxford Companion to Food (Oxoniae: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 67-68
  • Lorna Piatti-Farnell, Beef: A Global History. Londinii: Reaktion Books, 2013
  • "Beef" in Gillian Riley, The Oxford Companion to Italian Food (Oxonii: Oxford University Press, 2007) pp. 48-50
Praecepta
  • 1938 : "Boeuf" in Prosper Montagné, Larousse gastronomique (Lutetiae: Larousse, 1938) pp. 187-204