E Vicipaedia
Jump to navigation Jump to search
Pagina adhuc usque elaboratur...
Haec pagina nondum perfecta in manibus auctoris est. Quapropter rogaris ut nihil nisi minora hic mutes, maiora autem ante disputes illic.
Si vero auctor ipse per septem dies nihil mutaverit, hanc formulam delere licet.
English language
The editor who created this page is still at work. Please make only minor corrections: other changes should be discussed on the talk page. (After this header has been in place for one week you can remove it.)
German language
Der Verfasser bearbeitet den Artikel noch. Daher werden höchstens kleinere Veränderungen gern gesehen: andernfalls bitte um Verbesserungsvorschläge auf der Diskussionsseite. (Nach einer Woche ist es angebracht, diesen Betreff in jedem Fall zu entfernen.)
La ekverkinto daŭre laboras pri tiu ĉi paĝo. Pro tio bonvolu fari nur etajn korektadojn! Pli maletaj estu pridiskutataj en la diskutejo. (Post unu semajno oni tamen rajtas forigi tiun ĉi markilon.)
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.

1609 W. Biddulph Trauels Certaine Englishmen 65 The most common [Turkish] dish is Pilaw..made of Rise, and small morsels of Mutton boyled therein.

1634 T. Herbert Relation Some Yeares Trauaile 97 The Ambassaddours entertainment by the King of Persia..a dish of Pelo, which is Rice boyled with Hens, Mutton, Butter, Almonds and Turmerack.

1696 J. Ovington Voy. Suratt 397 Palau, that is Rice boil'd..with Spices intermixt, and a boil'd Fowl in the middle.

1698 J. Fryer New Acct. E.-India & Persia 399 The most admired Dainty, wherewith they stuff themselves, is Pullow.

Ioannes Henricus Grose Anglus, arte coquinaria Indica in tres categorias dispositis, caril, kitsery, pilau, " ... "[2]

"Mahometani oryzam in balneo vaporis praeparant, qua additis sale et croco quotidie vescuntur, quem cibum pilau dicunt".[1]

1821 Ld. Byron Don Juan: Canto V xlvii. 158 A genial savour Of certain stews, and roast-meats, and pilaus,..Made Juan in his harsh intentions pause.

1959 F. Maclean Back to Bokhara ii. 88 A veritable mountain of pilav or plov—rice cooked in mutton fat.

In Europa[recensere | fontem recensere]

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

1729 To make a poloe. Take a pint of rice, boil it in as much water as willl cover it; when your rice is half boiled, put in your fowl, with a small onion, a blade or two if mace, some whole pepper, and some salt; when 'tis enough, put the fowl in the dish, and pour the rice over it.[3]

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!'")[4]

1850 W. M. Thackeray Pendennis II. iv. 38 The Colonel was famous for pillaus and curries.

1938 M. K. Rawlings Yearling xxxi. 392 Ma Baxter made a pilau of the squirrels for supper.

Notae[recensere | fontem recensere]

  1. 1.0 1.1 "Pilau": #Plenck (1784)
  2. They have also almost as many names for their dishes as the European cookery; but the three most common ones all over India is, currees, kitcharee, and pilow ... The pilow is too well known to need particularizing, only it may be observed, that the addition of the bacon is a European improvement, but which, if the Moors do not admit, they supplement it with the highest spices, and the great ones, in their entertainments, make it a most costly regale, by the addition of ambergrease: #Grose (1757)
  3. #Smith (1729)
  4. 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
  • 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]")