Embamma

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Ars coquinaria Mexicana: embammata viride et rubrum (salsa verde, salsa roja)
Ars coquinaria Francica: embamma sauce gribiche iuxta fercula e capite porcino in popina oppidi Saint-Cyprien-sur-Dourdou inlatum

Embamma[1] (-atis, n.; Graece ἔμβαμμα) sive intinctus[2] est conditura quae iuxta ferculum in mensam infertur ut comedentes ofellas vel frusta ciborum eae intingant. Embammata modis distinctis in arte coquinaria variarum regionum adhibentur.

De commercio[recensere | fontem recensere]

Soy comes in tubs from Jappan, and the best ketchup from Tonqueen, yet good of both sorts are made and sold very cheap in China. Buy none but what is right, which you are likelier to meet with among the merchants than shop-keepers ... draw it off immediately, and secure it in bottles: therefore in your passage thither save as many as you can, for I know not a more profitable commodity.[3]

Index embammatum[recensere | fontem recensere]

Notae[recensere | fontem recensere]

  1. "Intuba ex embammate vel melle et aceto acri": Apicius sive De re coquinaria 3.18.1. "Embamma in cervinam assam": ibidem 8.2.7
  2. Plinius, Naturalis historia 15.118, 20.65, 20.81
  3. Charles Lockyer, An account of the trade in India (Londinii, 1711) pp. 128-129

Bibliographia[recensere | fontem recensere]

  • Christine France, The Complete Book of Sauces, Salsas, Dips, Relishes, Marinades, and Dressings. Novi Eboraci: Lorenz Books, 2001
  • Dan Jurafsky, "The Cosmopolitan Condiment: an exploration of ketchup’s Chinese origins" in Slate (30 Maoo 2012)
  • "Dips" in Andrew F. Smith, ed., The Oxford Companion to American Food and Drink. Oxford University Press, 2007 (Paginae selectae apud Google Books)
  • Andrew F. Smith, Pure Ketchup: A History of America's National Condiment, with Recipes. University of South Carolina Press, 1996. ISBN 978-1-57003-139-7
  • Dawn Stock, The Encyclopedia of Homemade Dips. Philadelphiae: Courage Books, 1996.