Sumachia

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السماقية al-sumāqīya: ferculum hodiernum urbis Gazae typicum
Sumacheria et rumania: imagines ferculorum e Tacuino sanitatis (Argentorati, 1533) p. 77
Sumachia: praeceptum Latine scriptum. Iamboninus Cremonensis, Liber de ferculis et condimentis (BNF latin 9328 f. 159r)

Sumachia[1] (conversio vocabuli Arabici سماقية sumāqīya "ferculum e sumacho") est ferculum artis coquinariae Arabicae atque olim Europaeae. Sumāqīya iam saeculo XI inter alia fercula multa ab Abū al-Muṭahhar al-Azdī in fabula Ḥikāyat Abū al-Qāsim refertur.[2]

Secundum praecepta ab Ibn al-Mubarrad in Kitāb al-Ṭibāḫa saeculo XV data, caro elixatur, additis petroselino, carotis, rapis, betae foliis, cicere. Separatim sumachum contritum in aqua bulliatur; quae aqua percolatur et in carnes iam fere coctas infunditur.

Notae[recensere | fontem recensere]

  1. "Sumachia": Iamboninus Cremonensis, Liber de ferculis et condimentis no. 53 (vide imaginem nostram). "Sumacheria": Tacuinum sanitatis (Argentorati, 1533) p. 77 (vide imaginem nostram)
  2. Geert Jan van Gelder, God's Banquet (Novi Eboraci: Columbia University Press, 2000) p. 76

Bibliographia[recensere | fontem recensere]

Etymologica et historica
  • Maxime Rodinson, "Romanía and other Arabic words in Italian" in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery (Totnes: Prospect Books, 2001) pp. 165-182
Praecepta
  • saec. X : Ibn Sayyār al-Warrāq, Kitāb al-ṭabīḫ (Kaj Öhrnberg, Sahban Mroueh, edd., Ibn Sayyār al-Warrāq: Kitāb al-ṭabīkh [Helsingiae: Finnish Oriental Society, 1987]; Nawal Nasrallah, interpr., Annals of the Caliphs' Kitchens: Ibn Sayyār al-Warrāq's Tenth-Century Baghdadi Cookbook [Lugduni Batavorum: Brill, 2007] cap. 68, pp. 299-300 (Paginae selectae apud Google Books))
  • 1226 : Baghdādī, Kitāb al-ṭabīḫ (A. J. Arberry, A Baghdad Cookery Book [nova ed.] in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001]) p. 46
  • saec. XIII exeunte : Iamboninus Cremonensis, Liber de ferculis et condimentis (Anna Martellotti, Il Liber de ferculis di Giambonino da Cremona [Fasano: Schena, 2001] pp. 216-217, 317-319)
  • saec. XIII/XIV : Kitāb waṣf al-ʿaṭima al-muʿtada (Charles Perry, "The Description of Familiar Foods" in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001]) pp. 312-313
  • saec. XIV : Kanz al-fawāʾid fī tanwīʿ al-mawāʾid (Manuela Marin, David Waines, edd. [Stutgardiae: Steiner, 1993]; Nawal Nasrallah, interpr., Treasure Trove of Benefits and Variety at the Table [Lugduni Batavorum: Brill, 2018] pp. 113-114, 195, 202)
  • 1300/1309 : Liber de coquina ubi diversitates ciborum docentur II.10, IV.4 (Marianne Mulon, "Deux traités inédits d'art culinaire médiéval" in Bulletin philologique et historique (jusqu'à 1610) du Comité des Travaux Historiques et Scientifiques [1968 (1971)] vol. 1 pp. 369-435) Textus ("Sumachia ... summachia")
  • saec. XV : Ibn al-Mubarrad, Kitāb al-Ṭibāḫa (Charles Perry, "Kitāb al-Ṭibāḫa: a fifteenth-century cookbook" in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery (Totnes: Prospect Books, 2001) p. 473