Pilau

E Vicipaedia
(Redirectum de Pilafum)
Gastronomia Xinjiangensis: Polu ("pilau") cum carnis copadiis sicut Tokii in popina medio-Asiatica infertur.

Pilau[1] (vocabulum origine Persicum) Orientale oryzae ferculum designat, consistens in adiposo corpore cum cepis tritis, in iure madefacto, condito, crocato, et cocto donec liquor totus absorptus sit.

In Europa[recensere | fontem recensere]

Polāu ("pilau") Bengalicum sicut Novi Dellii in deversorio internationali Sheraton proponitur.

Indiae pars iam magna sub imperio Britannico reducta, Georgius Colman auctor scaenicus Londiniensis ad adventum habitudinum orientalium in Angliam anno 1782 allusit:

Methinks I hear some Alderman, all hurry,
'Cry, where's the pellow? Bring me out the curry!
Be quiet, says his lady; silence, man!
Where's the Old China? Show me the Japan!

("Nonne decemvirum, 'ubi nobis pilau?' urgenter clamare et 'infer mihi caril!' audeo? Cui domina 'Tace!' dicet, 'sile, vir! ubi fictilia Sinensia? opus Iaponicum ostende!'")[2]

Notae[recensere | fontem recensere]

  1. Lapsus in citando: Invalid <ref> tag; no text was provided for refs named Plenck (1784)
  2. George Colman, "Prologue to the new comedy of the East-Indian" in The Lady's Magazine vol. 13, 1782 (p. 383 apud Google Books); George Colman, Prose upon Several Occasions vol. 3 (1787) p. 235; "pilau" in The Oxford English Dictionary (Oxonii: Clarendon Press, 1989. 20 voll.)

Bibliographia[recensere | fontem recensere]

Fontes antiquiores
Eruditio recentior

Sarma (food)

  • Margareta Aslan, "Turkish Flavours in the Transylvanian Cuisine (17th-19th Centuries)" in Angela Jianu, Violeta Barbu, edd., Earthly Delights: Economies and cultures of food in Ottoman and Danubian Europe, c. 1500-1900 (Leiden: Brill, 2018) pp. 99-126 ad p. 116
  • Joseph Méry, "Pilau" in Charles Monselet et al., La Cuisinière poétique (Lutetiae: Lévy, 1859) pp. 8-9
  • Charles Perry, "Pilaf" in Alan Davidson, The Oxford Companion to Food (Oxonii: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 606-607; (3a ed.; Tom Jaine, ed. Oxonii: Oxford University Press, 2014. ISBN 978-0-19-967733-7) pp. 624–625 (Paginae selectae apud Google Books)
  • Colleen Taylor Sen, Feasts and Fasts: a history of food in India (Londinii: Reaktion Books, 2015) pp. 164-165, 193-195, 200
Praecepta
  • c. 1590 : Abū al-Faḍl al-Mubārak, Āīn-i-Akbarī (H. Blochmann, H. S. Jarrett, interprr., The Aín i Akbari by Abul Fazl Allámi [Calcuttae: Asiatic Society, 1873-1894] vol. 1 p. 60) ("Qímah paláo")
  • 1727 : Eliza Smith, The Compleat Housewife. Londinii (3a ed. 1729 p. 37 apud Google Books) ("To make a Poloe")
  • 1747 : Hannah Glasse, The Art of Cookery Made Plain and Easy (Londinii, 1747) p. 52 ("To make a pellow the India way; Another way to make a pellow")
  • 1822 : "Pilau" in Mary Eaton, The cook and housekeeper's complete and universal dictionary (Bungay, 1822) p. 248
  • 1831 : Sandford Arnot, interpr., "Indian Cookery, as practised and described by the natives of the East" in Miscellaneous Translations from Oriental Languages vol. 1 (Londinii) fasc. 5 pp. 11-12, 14-15 ("Yakhni pulá'o; A light pulá'o")
  • 1852 : "Pullows" in Robert F. Riddell, Indian domestic economy and receipt book (3a ed. Bombayae: Bombay Gazette Press) pp. 408-428
  • 1885 : A. R. Kenney-Herbert, Culinary Jottings for Madras ... by "Wyvern" (5a ed. Maderaspatani: Higginbotham) p. 491 ("Lobster pilau à la Turque")
  • 1888 : "Pelaus" in Dainty Dishes for Indian Tables (2a ed. Calcuttae: Newman, 1888) pp. 158-161
  • 1893 : Flora Annie Steel, Grace Gardiner, The complete Indian housekeeper and cook (3a ed. Edinburgi: Edinburgh Press, 1893) p. 396 ("Pilau")
  • 1894 : Spons' Household Manual: a treasury of domestic receipts and guide for home management (Londinii: Spon) pp. 500-501 ("Pilau")
  • 1895 : Henrietta A. Hervey, Anglo-Indian cookery at home: a short treatise for returned exiles (Londinii: Cox) pp. 19-21 ("Pullow")
  • 1900 : P. O. P., The Nabob's Cookery Book: a manual of East and West Indian recipes (Londinii: Warne) no. 25 ("Pillau")
  • 1903 : Ketab, Indian dishes for English tables (Londinii: Chapman & Hall, 1903) pp. 6-7 ("Pillau; Italian pillau")
  • 1906 : Charles Herman Senn, ed., Mrs. Beeton's Book of Household Management (Londinii: Ward, Lock, 1906) pp. 1610-1611 ("Pilau or pilloff, Pilau of fowl, Pilau of mutton")
  • 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) pp. 37-38, 125-126, 240, 256, 276, 310, 324, 344-345, 350, 354, 358, 371-372, 381, 436 ("Arabia: Pulao bi al-kumbur; Egypt: Arroz pulao; Bengal [Mussulman]: Murgi pilau; Bombay [Mussulman]: Chow chow pullau; Central provinces [Mussulman]: Rohu-ka-pillau; Madras [Mussulman]: Gosh-ka-pillau; Mysore [Mussulman]: Khabutharka pillau; Punjab: Tarkari-ka-pullah, Bhat pullau, Mahi palao, Palau; Rajputana [Royal]: Pulav; West Indies: Prawn pillau; Kurdistan: Pirindj pilawi")
  • 1914 : May Byron, Pot-luck, or The British home cookery book (Londinii: Hodder & Stoughton, 1914) 2a ed. 1915, p. 53 ("Pillau [Cheshire]")