Usor:Andrew Dalby/Cibi
- #Fercula, Fercula F-L, Fercula M-P, Fercula R-Z, #Materies etc., #Potiones, #Vinum, #Species, #Homines et loci, #Varia
- Usor:Andrew Dalby/Ostreae
Fercula[recensere | fontem recensere]
Alliata alba[recensere | fontem recensere]
- c. 1335 : Maynus de Mayneriis, Opusculum de saporibus (Lynn Thorndike, "A Medieval Sauce-Book" in Speculum vol. 9 (1934) p. 187 JSTOR; cf. Terence Scully, "The Opusculum de saporibus of Magninus Mediolanensis" in Medium aevum vol. 54 (1985) p. 186 JSTOR)
Amygdalata[recensere | fontem recensere]
(vide Google)
- saec. XIV : Llibre de sent soví (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., The book of Sent Soví: medieval recipes from Catalonia [2008] pp. 74-75, no. xvi) ("ametllat")
- saec. XIV : Libro per cuoco vel Anonimo Veneziano no. 41 (Ludovico Frati, ed., Libro di cucina del secolo XIV (Liburni, 1899) no. 80 Textus a Thoma Gloning divulgatus) ("mandolata")
Andullia[recensere | fontem recensere]
- 1810 : Grimod de la Reynière et al., Almanach des gourmands vol. 7 (1810) pp. 133-135
Astacus Courchamps[recensere | fontem recensere]
- 1839 : Maurice Cousin de Courchamps, Néo-physiologie du gout par ordre alphabétique, ou, Dictionnaire génerál de la cuisine française ancienne et moderne. Lutetiae, 1839 (Textus apud Google Books)
- 1867 : Le calendrier gastronomique pour l’année 1867: les 365 menus du baron Brisse: un menu par jour Textus alibi
- 1868 : Les 366 Menus du baron Brisse: édition nouvelle des 365 menus Textus
- 1873 : Alexandre Dumas, Grand Dictionnaire de cuisine (Lutetiae: Lemerre, 1873) pp. 634-635
- 1963 : Elizabeth David, "Whisky in the Kitchen" in The Compleat Imbiber no. 4 (1963); reimpressa in Elizabeth David, An Omelette and a Glass of Wine (1984) ("Lobster Courchamps")
Avenatum[recensere | fontem recensere]
- saec. XIV : Llibre de sent soví (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., The book of Sent Soví: medieval recipes from Catalonia [2008] pp. 104-107, no. xxxi-xxxii) ("avenat")
Baco[recensere | fontem recensere]
- Fontes antiquiores
- ante 1309 : Tractatus de modo praeparandi et condiendi omnia cibaria II.1-6, V.7 (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 ("lardum baconis")
Bossex leporinus[recensere | fontem recensere]
- 1511 : Nicole de la Chesnaye, La Condamnacion de bancquet. Lutetiae, 1511 (P. L. Jacob, ed., Recueil de farces, soties et moralités du quinzième siècle [Lutetiae, 1859] p. 312) editio 1876 ("boussac, montée avec dodine")
cf. Hares in talbotes
Bouillabaisse[recensere | fontem recensere]
- 1859 : Joseph Méry, "La Bouille-abaisse" in Charles Monselet et al., La Cuisinière poétique (Lutetiae: Lévy) pp. 9-13
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 101-102
Brandade[recensere | fontem recensere]
- 1805 : Grimod de la Reynière et al., Almanach des gourmands vol. 3 (2a ed. 1805) p. 207
Brodium album[recensere | fontem recensere]
- c. 1335 : Maynus de Mayneriis, Opusculum de saporibus (Lynn Thorndike, "A Medieval Sauce-Book" in Speculum vol. 9 (1934) p. 187 JSTOR; cf. Terence Scully, "The Opusculum de saporibus of Magninus Mediolanensis" in Medium aevum vol. 54 (1985) p. 185 JSTOR)
Bubula modo Castri Brientii [fr][recensere | fontem recensere]
- "Le bœuf à la Chateaubriand" in Les Cahiers de la gastronomie n° 11 (2012?)
Caput aprinum vel porcinum[recensere | fontem recensere]
- c. 1240 : Gualterus de Bibbesworth, Le Tretiz (MS. T) 821-822 (Andrew Dalby, interpr., The Treatise of Walter of Bibbesworth [Totenais: Prospect Books, 2012. ISBN 978-1-903018-86-6] pp. 142-145) ("la teste du sengler enarmé")
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 308)
Caput monachi[recensere | fontem recensere]
- 1300/1309 : Liber de coquina V.5 (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
Caput Turci[recensere | fontem recensere]
- ante 1300 : Coment l'en deit fere viande e claree no. 26 (Constance B. Hieatt, R. Jones, "Two Anglo-Norman culinary collections" in Speculum vol. 61 (1986) pp. 859-882 JSTOR) ("teste de Turk")
- ante 1325 : Doctrina faciendi diversa cibaria no. 27 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 43-58) ("Test de Turt")
- Nicola McDonald, "Eating People and the Alimentary Logic of Richard Coeur de Lion" in Nicola McDonald, ed., Pulp Fictions of Medieval England: Essays in Popular Romance (Mancunii: Manchester University Press, 2004) pp. 124-150 (Paginae selectae apud Google Books)
Caput vitulinum [fr][recensere | fontem recensere]
- 1654 : Iosephus Cooper, The Art of Cookery Refin'd and Augmented, containing an Abstract of Some Rare and Rich Unpublished Receipts of Cookery collected from the Practise of that Incomparable Master of These Arts, Mr. Jos. Cooper, Chiefe Cook to the Late King. Londinii: R. Lowndes (pp. 9-10 apud Google Books) ("How to stew a calves head")
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 17-18, 210-211, vol. 5 pp. 323-324, vol. 6 pp. 256-257
Caril Iaponicum [en][recensere | fontem recensere]
- Justin McCurry, "Japan’s island-shaped curry inflames tensions with Korean neighbours" in The Guardian (12 Octobris 2021)
Caseus e cramo[recensere | fontem recensere]
- Grimod??
- Elizabeth David, "Pleasing Cheeses" in Nova (Octobri 1965); reimpressa in Elizabeth David, An Omelette and a Glass of Wine (1984)
Cervellatum[recensere | fontem recensere]
- Eruditio
- "Cervellatum" in Marianne Bouchon, "Latin de cuisine" in Archivum Latinitatis Medii Aevi vol. 22 (1952) pp. 63-76
- Praecepta
- saec. XIV : Libro per cuoco vel Anonimo Veneziano (Ludovico Frati, ed., Libro di cucina del secolo XIV (Liburni, 1899) no. 125 Textus a Thoma Gloning divulgatus) ("cervellade bressane")
Parvum pastillum [de][recensere | fontem recensere]
- Fontes antiquiores
- Shakespeare, Henry IV part II
- saec. 16 : The Image of Hypocrisy (F. J. Furnivall, ed., Ballads from Manuscripts vol. 1 [1868] p. 218)
- Praecepta
- 1377/1400 : Forme of cury no. 193, 194 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145) ("chewetes on flesshe day, chewetes on fyssh day")
- 1594 : The Good Huswifes Handmaide for the Kitchin (Londinii: Richard Jones, 1594) Textus ("chewites of veale")
- 1596 : Thomas Dawson, The Good Housewife's Jewel. 2a ed. Londinii, 1596 (prima ed. 1585) Textus ("To make oister chewets")
- 1673 : William Rabisha, The Whole Body of Cookery Dissected (Londinii: E. Calvert, 1673) pp. 154, 165 ("To make chewets of salmon; To make a dish of chewits")
- 1895 : Jean De Gouy, La Cuisine et la patisserie bourgeoises en Belgique et à l'étranger. Bruxellis (p. 157 apud Google Books) (petits pâtés au godiveau")
- 2012 : Andrew Dalby, Maureen Dalby, The Shakespeare Cookbook (Londinii: British Museum Press. ISBN 9780714123356) pp. 82-83
Civerium anatinum[recensere | fontem recensere]
- 1381 : Diversa servicia no. 52 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 59-79) ("mallard in cyvey")
Civerium capreolinum[recensere | fontem recensere]
- saec. XIV : Libro per cuoco vel Anonimo Veneziano (Ludovico Frati, ed., Libro di cucina del secolo XIV (Liburni, 1899) no. 14-16 Textus a Thoma Gloning divulgatus) ("civiro overo savore negro a cengiaro ... a ceruo, etc. ... a carne de cavriolo o de livore")
Civerium cervinum[recensere | fontem recensere]
- saec. XIV : Libro per cuoco vel Anonimo Veneziano (Ludovico Frati, ed., Libro di cucina del secolo XIV (Liburni, 1899) no. 14-16 Textus a Thoma Gloning divulgatus) ("civiro overo savore negro a cengiaro ... a ceruo, etc. ... a carne de cavriolo o de livore")
Civerium cuniculinum[recensere | fontem recensere]
- 1300/1309 : Liber de coquina ubi diversitates ciborum docentur II.46 (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 ("De civerio leporis vel cuniculi")
- 1377/1400 : Forme of cury no. 27 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145) ("conyngges in cyvee")
Civerium piscium[recensere | fontem recensere]
- c. 1300 : Enseignements 220 (Grégoire Lozinski, ed., La Bataille de Caresme et de Charnage [Lutetiae: Honoré Champion, 1933] pp. 181-187) alibi "seiches en chivé d'oignons")
- 1377/1400 : Forme of cury no. 115, 122-123 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145) ("plays, sooles, tenches in cyvee")
Colaticium[recensere | fontem recensere]
- https://logeion.uchicago.edu/colaticius
- 1381 : Diversa servicia no. 11 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 59-79) ("colys")
Cremor oryzae[recensere | fontem recensere]
- "cremor oryzae ... crême de ris": Philippus Laurentius Geiger, Carolus Fridericus Mohr, Pharmacopoea universalis. Heidelbergae: Winter, 1845 (p. 207 apud Google Books)</ref>
- 1767 : L'Avantcoureur vol. 9 no. 27 (6 Iulii 1767) (pp. 422-424 apud Google Books)
Cuniculi e gravato[recensere | fontem recensere]
- c. 1240 : Gualterus de Bibbesworth, Le Tretiz (MS. T) 830-831 (Andrew Dalby, interpr., The Treatise of Walter of Bibbesworth [Totenais: Prospect Books, 2012. ISBN 978-1-903018-86-6] pp. 104-105) ("conys en gravé")
- Praecepta
- 1377/1400 : Forme of cury no. 28 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145) ("Conynggys in gravey")
- 1381 : Diversa servicia no. 10 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 59-79) ("Conyngges in gravey")
- c. 1420 : Liber cure cocorum (Richard Morris, ed., Liber cure cocorum [Londinii: Philological Society, 1862] p. 8)
Etuvée[recensere | fontem recensere]
- 1859 : Charles Asselineau, "Le Cabaret de la pomme de pin" in Charles Monselet et al., La Cuisinière poétique (Lutetiae: Lévy) pp. 76-78
Farts of Portingale[recensere | fontem recensere]
- Fontes antiquiores
- saec. 16 : The Image of Hypocrisy (F. J. Furnivall, ed., Ballads from Manuscripts vol. 1 [1868] p. 218)
- Praecepta
- 1591 : A. W., A Book of Cookrye 2a ed. London: Edward Allde, 1591 (prima editio, 1584) Textus ("To make Farts of Portingale")
- 1594 : The Good Huswifes Handmaide for the Kitchin (Londinii: Richard Jones, 1594) Textus ("farts of Portingale; fystes of Portingale")
- 2012 : Andrew Dalby, Maureen Dalby, The Shakespeare Cookbook (Londinii: British Museum Press. ISBN 9780714123356) pp. 54-55
Faux grenon[recensere | fontem recensere]
- c. 1300 : Enseignements 62 (Grégoire Lozinski, ed., La Bataille de Caresme et de Charnage [Lutetiae: Honoré Champion, 1933] pp. 181-187) alibi
Figatelli [it][recensere | fontem recensere]
- ante 1431 : Iohannes de Bockenheim, Registrum coquinae MS BNF latin 7054 Editio ("vigitellos de Porco")
- Diego Zancani, "Notes on the vocabulary of gastronomy in literary works from Boccaccio to Giulio Cesare Croce" in The Italianist vol. 30 suppl. 2 (2010) pp. 132-148, praecipue p. 138
Focacia[recensere | fontem recensere]
- https://logeion.uchicago.edu/focacia
- https://logeion.uchicago.edu/focacius
- Busbequius
- Franciscus Rabelaesus, Gargantua cap. 25
Fristellum[recensere | fontem recensere]
- Fontes antiquiores
- c. 1240 : Gualterus de Bibbesworth, Le Tretiz (MS. T) 836 (Andrew Dalby, interpr., The Treatise of Walter of Bibbesworth [Totenais: Prospect Books, 2012. ISBN 978-1-903018-86-6] pp. 150-151) ("crespes e friture")
- Eruditio
- "Fristella" in Marianne Bouchon, "Latin de cuisine" in Archivum Latinitatis Medii Aevi vol. 22 (1952) pp. 63-76
- Praecepta
- saec. XIV : Libro per cuoco vel Anonimo Veneziano (Ludovico Frati, ed., Libro di cucina del secolo XIV (Liburni, 1899) no. 26-29 Textus a Thoma Gloning divulgatus) ("fritelle")
- 1381 : Diversa servicia no. 19, 40 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 59-79) ("fruturs")
- 1377/1400 : Forme of cury no. 153-157 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145) ("frytour")
Frumentatum[recensere | fontem recensere]
- c. 1240 : Gualterus de Bibbesworth, Le Tretiz (MS. T) 823 (Andrew Dalby, interpr., The Treatise of Walter of Bibbesworth [Totenais: Prospect Books, 2012. ISBN 978-1-903018-86-6] pp. 144-145) ("veneysoun ho la formentee")
- Praecepta
- 1377/1400 : Forme of cury no. 1 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145) ("frumente")
- 1381 : Diversa servicia no. 1, 89 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 59-79) ("furmenty; for to make formenty on a fichssday")
Garbure[recensere | fontem recensere]
- 1810 : Grimod de la Reynière et al., Almanach des gourmands vol. 7 (1810) pp. 8-16, cf. vol. 2 (2a ed. 1804) p. 141
Gemada [pt][recensere | fontem recensere]
- 1669 : Kenelm Digby; George Hartman, ed.? The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened. Londinii: Henry Brome, 1669 (pp. 241-242 apud Google Books) (Portuguez eggs)
Gruellum Bretonicum [br][recensere | fontem recensere]
- https://logeion.uchicago.edu/gruellum
- 1767 : L'Avantcoureur vol. 9 no. 27 (6 Iulii 1767) (pp. 422-424 apud Google Books)
Gooseberry fool[recensere | fontem recensere]
- Dalby
- "Syllabubs and Fruit Fools" in Elizabeth David, An Omelette and a Glass of Wine (1984)
Gulyás [en][recensere | fontem recensere]
- 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. 115
Haricot[recensere | fontem recensere]
- Fontes antiquiores
- 1511 : Nicole de la Chesnaye, La Condamnacion de bancquet. Lutetiae, 1511 (P. L. Jacob, ed., Recueil de farces, soties et moralités du quinzième siècle [Lutetiae, 1859] p. 311) editio 1876
- Eruditio
- "Alexandre Dumas et le haricot de mouton" in Les Cahiers de la gastronomie n° 6 (2011)
- Praecepta
- saec. XIV : Llibre de sent soví (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., The book of Sent Soví: medieval recipes from Catalonia [2008] pp. 160-161, no. lix) ("arricoc")
Hares in talbotes[recensere | fontem recensere]
- 1377/1400 : Forme of cury no. 26 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145) ("hares in talbotes")
- 1381 : Diversa servicia no. 9 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 59-79) ("haris in talbotays")
Iuscellum e collyris [en][recensere | fontem recensere]
- 1807 : Grimod de la Reynière et al., Almanach des gourmands vol. 5 (1807) pp. 102-109 "Des potages farineux")
Iusculum magistri hospitii [fr][recensere | fontem recensere]
- 1807 : Grimod de la Reynière et al., Almanach des gourmands vol. 5 (1807) pp. 302-304
Kavurma [en][recensere | fontem recensere]
An cum Korma coniungenda?
- 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. 114
Kofta [en][recensere | fontem recensere]
- 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. 115
Lemon curd[recensere | fontem recensere]
- Elizabeth David, "I'll be with you in the squeezing of a lemon" in Wine and Food (Martio 1969); reimpressa in Elizabeth David, An Omelette and a Glass of Wine (1984)
Leporina modo regali [fr][recensere | fontem recensere]
- "Toulouse-Lautrec et le lièvre à la royale" in Les Cahiers de la gastronomie n° 5 (Novembri 2010)
Mortarolum[recensere | fontem recensere]
An relevat "salsiccia de mortadello" (metaphora sexualis ut videtur) in Iohannes Boccacius, Decameron conclusio?[1] Cf. mortadella in Magister Martinus. Sed mortadella mox in botulum conversa est. Vide John Florio’s Dictionary (1611), s.v. Mortadelle: a kind of Sauseges very hard and salt [sic]. Also a kind of meate of compressed flesh of veal.
- Eruditio
- "Mortarellus, Mortarolum" in Marianne Bouchon, "Latin de cuisine" in Archivum Latinitatis Medii Aevi vol. 22 (1952) pp. 63-76
- Praecepta
- saec. XIV : Llibre de sent soví (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., The book of Sent Soví: medieval recipes from Catalonia [2008] pp. 116-117 et 184-185, no. xxxvii et lxxi) ("morterol; morterol de cabrit")
- saec. XIV : Libro per cuoco vel Anonimo Veneziano (Ludovico Frati, ed., Libro di cucina del secolo XIV (Liburni, 1899) no. 45, cf. 46 Textus a Thoma Gloning divulgatus) ("mortarolo per xii persone")
- 1300/1309 : Liber de coquina I.12, II.63-64, V.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 ("Mortarellus, mortarolum")
- 1377/1400 : Forme of cury no. 46-47, 128 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145) ("mortrews, mortrews blank, mortrews of fyssh")
- 1381 : Diversa servicia no. 5, 48 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 59-79) ("mortrellus, mortrellus blanc")
- saec. XIV exeunte : Utilis coquinario no. 26 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 61-91) ("mortreux of fisch")
Nucatus[recensere | fontem recensere]
- "Le nougat" in Les Cahiers de la gastronomie n° 17 (2013?)
Omelette[recensere | fontem recensere]
- Elizabeth David, "An Omelette and a Glass of Wine" in Besides (Decembri 1959); reimpressa in Elizabeth David, An Omelette and a Glass of Wine (1984)
- Nexus interni
Pancake[recensere | fontem recensere]
- 1654 : Iosephus Cooper, The Art of Cookery Refin'd and Augmented, containing an Abstract of Some Rare and Rich Unpublished Receipts of Cookery collected from the Practise of that Incomparable Master of These Arts, Mr. Jos. Cooper, Chiefe Cook to the Late King. Londinii: R. Lowndes (pp. 82-83 apud Google Books) ("How to make pancakes")
Panis coctus [it][recensere | fontem recensere]
Vide Du Cange s.v. "charpa": "panetarius panem coctum, gruellos, mapas, manutergia ..."
- 1669 : Kenelm Digby; George Hartman, ed.? The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened. Londinii: Henry Brome, 1669 (pp. 167-168 apud Google Books) (Pan cotto, as the Cardinals use in Rome)
Pastillum sive copum[recensere | fontem recensere]
- saec. XIV : Libro per cuoco vel Anonimo Veneziano (Ludovico Frati, ed., Libro di cucina del secolo XIV (Liburni, 1899) no. 48-52 Textus a Thoma Gloning divulgatus) ("pastero")
Pastillum sive copum avium vivarum[recensere | fontem recensere]
- 1300/1309 : Liber de coquina II.29 (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
Copum sive pastillum de lacte[recensere | fontem recensere]
- 1300/1309 : Liber de coquina III.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
Phasianus Sanctae Alligantiae[recensere | fontem recensere]
- 1825 : Ioannes Anthelmus Brillat-Savarin, Physiologie du goût (Lutetiae, 1826) vol. 1 vol. 2 varietates 12, cf. meditationes 6.39
- Escoffier GC
- http://saveurpassion.over-blog.com/article-famille-boussardel-de-philippe-heriat-le-faisan-a-la-sainte-alliance-de-brillat-savarin-111021267.html
- https://books.google.fr/books?id=V4YPAAAAQAAJ p. 217
Piperatum[recensere | fontem recensere]
- Celsus, Petronius, Apicius
- 1300/1309 : Liber de coquina II.68 (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
- c. 1335 : Maynus de Mayneriis, Opusculum de saporibus (Lynn Thorndike, "A Medieval Sauce-Book" in Speculum vol. 9 (1934) pp. 187-188 JSTOR; cf. Terence Scully, "The Opusculum de saporibus of Magninus Mediolanensis" in Medium aevum vol. 54 (1985) pp. 193-194
- JSTOR) ("piperatum croceum bullitum; piperata nigra, crocea")
Piscis salatus [fr][recensere | fontem recensere]
Pissaladière[recensere | fontem recensere]
- Elizabeth David, "Pizza" in Sunday Times (1 Decembris 1957); reimpressa in Elizabeth David, An Omelette and a Glass of Wine (1984)
Prandium aratoris [en][recensere | fontem recensere]
- Steven Morris, "Devon pub reaps Twitter storm after adding ploughperson’s to menu" in The Guardian (28 Martii 2022)
Porcina pastillata[recensere | fontem recensere]
(pork pie)
- c. 1335 : Maynus de Mayneriis, Opusculum de saporibus (Lynn Thorndike, "A Medieval Sauce-Book" in Speculum vol. 9 (1934) p. 187 JSTOR; cf. Terence Scully, "The Opusculum de saporibus of Magninus Mediolanensis" in Medium aevum vol. 54 (1985) p. 188 JSTOR) "Carnes porcinae pastillatae"
Puchero[recensere | fontem recensere]
- 1859 : Louis de Dax, "Puchero espagnol" in Charles Monselet et al., La Cuisinière poétique (Lutetiae: Lévy) pp. 79-81
Pudingum montis Salvatoris[recensere | fontem recensere]
Pouding Salvator
- 1905 : Iosephus Favre, Dictionnaire universel de cuisine pratique (2a ed.) vol. 4 pp. 1646-1647
- 1
- 2
Pullina pastillata[recensere | fontem recensere]
(chicken pie)
- ante 1250 : Libellus de arte coquinaria codex "K" vel Hauniensis f. 146r (M. Kristensen, ed., The socalled Harpestreng cookbook (13th century) = Das sog. Harpestreng-Kochbuch [13. Jh.]: Codex K: Harpestræng. Hauniae, 1908-1920) Textus
- c. 1335 : Maynus de Mayneriis, Opusculum de saporibus (Lynn Thorndike, "A Medieval Sauce-Book" in Speculum vol. 9 (1934) p. 187 JSTOR; cf. Terence Scully, "The Opusculum de saporibus of Magninus Mediolanensis" in Medium aevum vol. 54 (1985) p. 102 JSTOR) "Gallinae pastillatae"
Rajogi [ko][recensere | fontem recensere]
Haven't found a literal English translation yet. See Pullina e capsicis
- "Rajogi (라조기, derived from làjiāojī 辣椒鸡/辣椒鷄), similar to the Sichuan laziji, a [Korean] Chinese chilli chicken dish": thus en:Korean Chinese cuisine
- source of image
Resoles[recensere | fontem recensere]
- saec. XIV : Llibre de sent soví (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., The book of Sent Soví: medieval recipes from Catalonia [2008] pp. 128-129, no. xliii) ("resoles")
Salsa salvatgina[recensere | fontem recensere]
- saec. XIV : Llibre de sent soví (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., The book of Sent Soví: medieval recipes from Catalonia [2008] pp. 58-59, no. viii) ("salsa salvatgina")
Sardenara [en][recensere | fontem recensere]
- Elizabeth David, "Pizza" in Sunday Times (1 Decembris 1957); reimpressa in Elizabeth David, An Omelette and a Glass of Wine (1984)
Could combine with Pissaladière as the Italians do
Sarma [en][recensere | fontem recensere]
- 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
Sauerkraut[recensere | fontem recensere]
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 53-54
Solea Normannica[recensere | fontem recensere]
- "Sole normande: un classique des pays de l'Ouest"
- 1838 : Le Journal de Rouen (verificandum)
- 1867 : Jules Gouffé, Le Livre de cuisine (Lutetiae: Hachette) Textus
cf. "ragoût de matelote normande" in L'Art de la cuisine française au dix-neuviême siècle "1835"? antea? postea? cf. "flondre à la crème" in "Repas normand" in Amand Masson de Saint Amand, Lettres d'un voyageur à l'embouchure de la Seine (1828) p. 229
Sonofabitch stew [en][recensere | fontem recensere]
- Frank X. Tolbert, A Bowl of Red: A Natural History of Chili con Carne (2a ed. Garden City Novi Eboraci: Doubleday, 1972) pp. 130-136
- Barry Popik, "Son-of-a-Bitch Stew (Son-of-a-Gun Stew)" (2006)
Sueaus[recensere | fontem recensere]
- Fontes antiquiores
- c. 1240 : Gualterus de Bibbesworth, Le Tretiz 709-710 (Andrew Dalby, interpr., The Treatise of Walter of Bibbesworth [Totenais: Prospect Books, 2012. ISBN 978-1-903018-86-6] pp. 104-105) ("Du sueth l'em fet sueaus, Un manger bon et beaus")
- Praecepta
- saec. XIV ineunte : BL Royal 12.C.xii no. 23 (Constance B. Hieatt, R. Jones, "Two Anglo-Norman culinary collections" in Speculum vol. 61 (1986) pp. 859-882 JSTOR) ("Swade")
- ante 1325 : Doctrina faciendi diversa cibaria no. 23 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 43-58) ("Suade")
Suet blanc[recensere | fontem recensere]
- ante 1300 : Coment l'en deit fere viande e claree no. 24 (Constance B. Hieatt, R. Jones, "Two Anglo-Norman culinary collections" in Speculum vol. 61 (1986) pp. 859-882 JSTOR) ("Suet blanc")
- ante 1325 : Doctrina faciendi diversa cibaria no. 44 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 43-58) ("Suot blanc")
Syllabub[recensere | fontem recensere]
- Dalby
- "Syllabubs and Fruit Fools" in Elizabeth David, An Omelette and a Glass of Wine (1984)
Tlacatlaolli[recensere | fontem recensere]
Potagium de carne humana
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 98
Torta[recensere | fontem recensere]
- saec. XIV : Libro per cuoco vel Anonimo Veneziano (Ludovico Frati, ed., Libro di cucina del secolo XIV (Liburni, 1899) no. 94-114 Textus a Thoma Gloning divulgatus) ("torta")
- 1300/1309 : Liber de coquina ubi diversitates ciborum docentur V.6-10 (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 ("Torta parmesana [etc.]")
- 1377/1400 : Forme of cury no. 161, 163, 164, 172-178 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145) ("crustardes, tartes [etc.]")
Venatio e frumentato[recensere | fontem recensere]
- c. 1240 : Gualterus de Bibbesworth, Le Tretiz (MS. T) 823 (Andrew Dalby, interpr., The Treatise of Walter of Bibbesworth [Totenais: Prospect Books, 2012. ISBN 978-1-903018-86-6] pp. 144-145) ("veneysoun ho la formentee")
Venter porcinus[recensere | fontem recensere]
- 1300/1309 : Liber de coquina ubi diversitates ciborum docentur II.48 (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 ("De ventre porcino implendo")
Ventresca[recensere | fontem recensere]
- 1300/1309 : Liber de coquina II.60 (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
- ante 1449 : Burchiello, sonnet 50, fide Zancani
- c. 1470 : Maestro Martino (Gillian Riley, interpr., Maestro Martino: Libro de Arte Coquinaria (CD-ROM. Quercupoli: Octavo, 2005. ISBN 1-891788-83-3) fide Zancani
- Diego Zancani, "Notes on the vocabulary of gastronomy in literary works from Boccaccio to Giulio Cesare Croce" in The Italianist vol. 30 suppl. 2 (2010) pp. 132-148, praecipue p. 139
Viande de Cypre[recensere | fontem recensere]
- c. 1240 : Gualterus de Bibbesworth, Le Tretiz (MS. T) 830-831 (Andrew Dalby, interpr., The Treatise of Walter of Bibbesworth [Totenais: Prospect Books, 2012. ISBN 978-1-903018-86-6] pp. 104-105) ("viande de Cypre enfoundree")
- Praecepta
- saec. XIV ineunte : BL Royal 12.C.xii no. 28 (Constance B. Hieatt, R. Jones, "Two Anglo-Norman culinary collections" in Speculum vol. 61 (1986) pp. 859-882 JSTOR) ("viaunde de Cypre")
- ante 1325 : Doctrina faciendi diversa cibaria no. 28, 56 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 43-58) ("viaunde de Cypre; mete of Cypree")
- saec. XIV exeunte : Utilis coquinario no. 21 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 61-91) ("viaunde of Cypre")
- 1377/1400 : Forme of cury no. 100-101 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145) ("vyaunde Cypre")
Vinegreta[recensere | fontem recensere]
Vinegreta (ita Dacoromanice; Francogallice vinaigrette) ...
- 1377/1400 : Forme of cury no. 62 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145) ("vinegrate")
Blanquette de veau [fr][recensere | fontem recensere]
- "La blanquette d’agneau" in Les Cahiers de la gastronomie n° 9 (2011?)
Welsh rabbit[recensere | fontem recensere]
- 1825 : Ioannes Anthelmus Brillat-Savarin, Physiologie du goût (Lutetiae, 1826) vol. 1 vol. 2 varietates 3
Zalabia [en][recensere | fontem recensere]
- "De la zlabya au cornet glacé" in Les Cahiers de la gastronomie n° 12 (2012?)
Materies etc.[recensere | fontem recensere]
Agallochum [en][recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 376)
Agresta[recensere | fontem recensere]
Agresta[3]
- saec. XIV exeunte : Llibre d'aparellar de menjar textus (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., The book of Sent Soví: medieval recipes from Catalonia [2008] pp. 192-193) ("agràs")
- https://logeion.uchicago.edu/agresta
- Perrine Mane, "Raisin, vin, vinaigre, verjus dans les traités culinaires… ou « Dans la vigne tout est bon »" in L'Atelier du Centre de recherches historiques no. 12 (Vignes et vins au Moyen Âge. Pratiques sociales, économie et culture matérielle. 2014)
Aroma vanillae naturale[recensere | fontem recensere]
- 1810 : Grimod de la Reynière et al., Almanach des gourmands vol. 7 (1810) pp. 47-58
Asinina[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] pp. 428-431 et alibi)
- 1812 : Grimod de la Reynière et al., Almanach des gourmands vol. 8 (1812) pp. 62-64
Amylum vignae radiatae[recensere | fontem recensere]
- Cf. vigna radiata
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., Recipes from the Garden of Contentment [Great Barrington Massachusettensium: Berkshire Publishing, 2018] (p. 39 apud Google Books))
Atolli [en][recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 132-140, 159
Baco blanc [fr][recensere | fontem recensere]
Bramley's Seedling[recensere | fontem recensere]
- Elizabeth David, "Big Bad Bramleys" in The Spectator (26 Octobris 1962); reimpressa in Elizabeth David, An Omelette and a Glass of Wine (1984)
Burrito[recensere | fontem recensere]
- Frank X. Tolbert, A Bowl of Red: A Natural History of Chili con Carne (2a ed. Garden City Novi Eboraci: Doubleday, 1972) p. 129 Exemplar mutuabile
Canina[recensere | fontem recensere]
- "L’évolution du statut de la viande de chien en Chine" in Les Cahiers de la gastronomie n° 21 (2015)
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 96-97
Caponina[recensere | fontem recensere]
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 106-107 ("coq vierge")
Capreolina[recensere | fontem recensere]
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 31-32
Carabasses (marrow? gourd?)[recensere | fontem recensere]
- saec. XIV exeunte : Llibre d'aparellar de menjar textus (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., The book of Sent Soví: medieval recipes from Catalonia [2008] pp. 210-211) ("carabasses")
Carragenanum [en][recensere | fontem recensere]
(vide Google); Chondrus crispus
- "Agar-agar, carraghénane et goémon blanc" in Les Cahiers de la gastronomie n° 11 (2012?)
Cervina[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] pp. 416-417 et alibi)
Coffeum suppositicium[recensere | fontem recensere]
- 1810 : Grimod de la Reynière et al., Almanach des gourmands vol. 7 (1810) pp. 47-58
Columbina[recensere | fontem recensere]
- "Caro columbina": Polybi De diaeta salubri sive de victu privatorum libellus (1561) (f. 58r et index apud Google Books)
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 426)
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 羽族單 = Birds)
Corium casei soiae[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 豆腐皮 = Tofu skin, 素燒鵝 = Roast Vegetarian Goose)
Coturnina[recensere | fontem recensere]
- "[Deus] Qui te pavit heremo carne coturnina, Melle, manna, poculis de rupe petrina": M. L. Colker, ed., "Latin Psalter in Rhythmic Verse" in Sacris erudiri vol. 30 (1987/1988) p. 408.
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 304)
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 煨鵪鶉,黃雀 = Braised Quail and Siskin)
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 112-114
Confectura[recensere | fontem recensere]
- https://logeion.uchicago.edu/confecturae, https://logeion.uchicago.edu/confiturae, https://logeion.uchicago.edu/confectae
- 1767 : L'Avantcoureur vol. 9 no. 10 (9 Martii 1767), no. 27 (6 Iulii 1767) (pp. 151-153, 422-424 apud Google Books) de primis popinis restaurativis; de confecturis Barrensibus
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 4 (1806) circa p. 100 de confecturis Barrensibus
Cruda[recensere | fontem recensere]
- "Crudivorisme, les mordus du crus" in Les Cahiers de la gastronomie n° 16 (2013?)
Cucumer conditus [en][recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 醬瓜 = Soy-Pickled Cucumbers)
Cuniculina[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 304 et alibi)
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 33-34
Cuttlefish roe[recensere | fontem recensere]
There is confusion between this and mullet roe
- commerical image
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 海蝘)
Damulina[recensere | fontem recensere]
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 30-31
Enchilada[recensere | fontem recensere]
- "Tamales and Enchiladas" in Frank X. Tolbert, A Bowl of Red: A Natural History of Chili con Carne (2a ed. Garden City Novi Eboraci: Doubleday, 1972) pp. 118-129 Exemplar mutuabile
Herefordshire redstreak[recensere | fontem recensere]
The best apples make the best cider, as pearmains, pippins, golden-pippins and the like. Codlings make the finest cider of all ... Red streaks are the best for cider to keep; ginet-moils the next, then pippins.[10]
Itrium[recensere | fontem recensere]
https://logeion.uchicago.edu/itrium
- saec. XIV : Libro per cuoco vel Anonimo Veneziano (Ludovico Frati, ed., Libro di cucina del secolo XIV (Liburni, 1899) no. 80 Textus a Thoma Gloning divulgatus) : verificanda: Zancani ait:
- Tria is also found, as a dish from Genoa, in the fourteenth-century collection of recipes Il libro della cucina del sec. XIV, p. 87: ‘De la tria Genoese per li ’nfermi. Metti la tria nel latte de l’amandole bullito, e un poco di sale, e dà a mangiare’ (‘Genoese tria for the sick. Put the tria in boiled almond milk, with a little salt, and serve’). Cf. Spanish and Portuguese aletria (Zancani nota 34)
Leporina[recensere | fontem recensere]
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 32-33
Lupina[recensere | fontem recensere]
(p. 91 apud Google Books)
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] pp. 295, 545 et alibi)
Mămăligă [ro][recensere | fontem recensere]
- Angela Jianu, Violeta Barbu, edd., Earthly Delights: Economies and cultures of food in Ottoman and Danubian Europe, c. 1500-1900 (Leiden: Brill, 2018) pp. 104, 416, 428-454
Medulla bubula[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 386)
Migliaccio (gastronomia dell'Emilia-Romagna) [it][recensere | fontem recensere]
NB: sunt et alii, quaere "Migliaccio" apud it:wiki
- [[Burchiello sonnet 30 fide Zancani
- Artusi
- Diego Zancani, "Notes on the vocabulary of gastronomy in literary works from Boccaccio to Giulio Cesare Croce" in The Italianist vol. 30 suppl. 2 (2010) pp. 132-148, praecipue pp. 138-139
Osmazomum[recensere | fontem recensere]
- 1825 : Ioannes Anthelmus Brillat-Savarin, Physiologie du goût (Lutetiae, 1826) vol. 1 vol. 2 meditatio 4.28
Ovum pullinum [en][recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 雞蛋 = Chicken Eggs, Side dishes 37-38)
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 124-129; vol. 8 (1812) pp. 49-52
Phasianina[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 426)
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 野雞五法 = Five Ways of Cooking Pheasant)
Poncire[recensere | fontem recensere]
- 1805 : Grimod de la Reynière et al., Almanach des gourmands vol. 3 (2a ed. 1805) p. 84
Protrimentum[recensere | fontem recensere]
- a dish composed of various ingredients hashed together, a ragout, Ap. Met. 8, 31, 21 [L&S]; "a ground spice or herb" [OLD]
Pullastra[recensere | fontem recensere]
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 68-70, 155
Pulvis dulcis[recensere | fontem recensere]
NB: est etiam "pulvis dulcis" apud alchemistas
Rana[recensere | fontem recensere]
- 1806 : Grimod de la Reynière et al., Almanach des gourmands vol. 4 (1806) p. 123 ff.
Saccharum acerneum[recensere | fontem recensere]
- Bonnie Brown, David Segal, "Sugaring Off: a glimpse of New England maple sugaring" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 247-254 apud Google Books)
Surculi vignae radiatae[recensere | fontem recensere]
- cf. Vigna radiata
Tamal[recensere | fontem recensere]
- 1828, San Antonio, poor Mexican families[13]
- 1828 : J. C. Clopper, ephemeris ("J. C. Clopper's Journal and Book of Memoranda for 1828" in Quarterly of the Texas State Historical Association vol. 13 [1909] pp. 44-80)
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 113-118, 148-151 et alibi
- "Tamales and Enchiladas" in Frank X. Tolbert, A Bowl of Red: A Natural History of Chili con Carne (2a ed. Garden City Novi Eboraci: Doubleday, 1972) pp. 118-129 Exemplar mutuabile
Tuber[recensere | fontem recensere]
- 1812 : Grimod de la Reynière et al., Almanach des gourmands vol. 8 (1812) pp. 4-10
Ursina[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] pp. 294, 428, 537 et alibi)
Vermicelli[recensere | fontem recensere]
- 1673 : John Ray, Observations topographical, moral, and physiological, made in a journey through part of the Low-Countries, Germany, Italy, and France (Londinii: John Martyn) p. 405 (Paste made into strings like pack-thread or thongs of whit-leather (which if greater they call Macaroni, if lesser Vermicelli) they cut in pieces and put in their pots as we do oat-meal to make their menestra or broth of)
Vulpina[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] pp. 417, 428)
Potiones[recensere | fontem recensere]
atolli [en][recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 117-119, 132-140
balché[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 117-119, 132-140, 166
Bishop[recensere | fontem recensere]
- https://www.cnrtl.fr/definition/bischoff
- 1804 : Grimod de la Reynière et al., Almanach des gourmands vol. 2 (2a ed. 1804) pp. 204-207
Claretum[recensere | fontem recensere]
- ante 1300 : Coment l'en deit fere viande e claree no. 28 (Constance B. Hieatt, R. Jones, "Two Anglo-Norman culinary collections" in Speculum vol. 61 (1986) pp. 859-882 JSTOR) ("Claree")
- ante 1309 : Tractatus de modo praeparandi et condiendi omnia cibaria I.14, I.17-18(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 ("claretum")
- 1377/1400 : Forme of cury no. 205 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145) ("clarrey and braggot")
Defrutum Anglicum [en][recensere | fontem recensere]
Vide disputationem meam
- "defrutum Anglicum": Anders Otto Lindfors, Fullständigt swenkst och latinskt lexicon vol. 2 (1824) (p. 281 apud Google Books)
- 1804 : Grimod de la Reynière et al., Almanach des gourmands vol. 2 (2a ed. 1804) pp. 144-162, 203-204; vol. 4 (1806) p. 89; v0l. 5 (1807) pp. 69-72, 329; vol. 6 (1808) pp. 271-272
Elixir (temetum)[recensere | fontem recensere]
- 1806-1812 : Grimod de la Reynière et al., Almanach des gourmands vol. 4 (1806) p. 78 ff.; vol. 6 (1808) pp. 34-39, 62-66, 264-271; vol. 7 (1810) pp. 16-21, 151-160, 244-250; vol. 8 (1812) pp. 168-171, 260-271
Fen jiu[recensere | fontem recensere]
It is black in colour; the taste very sweet and fresh. But its excellence is really beyond anything that can be put into words. I was told that at Li-shui when a girl is born they always make a jar of this wine, using high quality dark cooked-millet. They do not open it till the girl's wedding dav, so that it is drunk at the earliest fifteen or sixteen years after it is made. When the jar is opened, half has evaporated. What remains is so thick that it is like glue in the mouth and its perfume is so strong that it can be smelt even outside the room: #Waley (1956) p. 197. Chen p. 399 says fen jiu is from sorghum (certainly it sometimes is), and calls this custom nüzhen jiu "daughter's innocence jiu"
Irn-bru[recensere | fontem recensere]
Iulep[recensere | fontem recensere]
- 1305/1308 : Arnaldus de Villa Nova, Regimen sanitatis ad regem Aragonum (editio 1474)
Orangeade[recensere | fontem recensere]
- 1805 : Grimod de la Reynière et al., Almanach des gourmands vol. 3 (2a ed. 1805) p. 78
Pigmentum[recensere | fontem recensere]
- ante 1309 : Tractatus de modo praeparandi et condiendi omnia cibaria I.14, I.17-18(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 ("Confectio pigmenti uel clareti")
pinolli [en][recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 117-119, 132-140
posolli [en][recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 117-119, 132-140
Pulque[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 84-87
Spiritus cerasorum[recensere | fontem recensere]
- Fontes antiquiores
- 1804 : Grimod de la Reynière et al., Almanach des gourmands vol. 2 (2a ed. 1804) p. 101; vol. 8 (1812) pp. 97-108
Spiritus cerasorum marasca[recensere | fontem recensere]
- 1805 : Grimod de la Reynière et al., Almanach des gourmands vol. 3 (2a ed. 1805) p. 194; vol 4 (1806) p. 78; vol. 6 (1808) pp. 34-37
Vinum[recensere | fontem recensere]
Vina Latina[recensere | fontem recensere]
- Germania (some more German and Austrian and Hungarian in Zückert)
- vinum Kostheimense Plenck 321
- vinum Rudesheimense Schosulan 30
- vinum Raventhalense Schosulan 31
- vinum Neuendorffense Schosulan 31
- vinum Palatinum Pfalz Schosulan 31
- vinum Wormacense Schosulan 31
- vinum Forstianum Schosulan 31
- vinum Edinghofense Schosulan 31
- vinum Ambacense Schosulan 31
- vinum Roterianum Schosulan 31
- vinum Dusemundense Schosulan 31
- vinum Zeltingense Schosulan 31
- vinum Neccarinum Plenck 322, Schosulan 31, seu Neckarinum
- vinum Heilbsomense Schosulan 31 (?Heilbronnense)
- vinum Eslingense Schosulan 31
- vinum quod Wela profert Schosulan 31
- vinum Moenanum Schosulan 40
- vinum Wertheimense Schosulan 31
- vinum Klingenbergense Schosulan 31, 40
- vinum Michelbacense Schosulan 40
- vinum Bohemicum Plenck 331
- vinum Saxonicum Plenck 331
- vinum Silesiacum Plenck 331
- vinum Lusaticum Plenck 331
- vinum Helveticum Plenck 331
- vinum Marchicum Plenck 332
- vinum Sabaudicum Schosulan 15
- Austria
- vinum Austriacum
- vinum Neoburgense Plenck 322
- vinum Wisenburgense Plenck 322
- vinum Nusbergense Plenck 322
- vinum Baumense Plenck 322
- vinum Pumperskirchense Plenck 322
- vinum Maurense Plenck 322
- vinum Krinzingense Plenck 322
- vinum Modlingense Plenck 322
- vinum Edenburgense Plenck 322
- vinum Rezense Plenck 322
- vinum Tulnense Plenck 322
- vinum Wachauense Plenck 322
- vinum Claustroburgense Schosulan 33
- vinum Grincingense Schosulan 33
- vinum Veltlinense
- vinum Tyrolense Plenck 330
- Italia
- vinum Montis Pulciani Puliciani Plenck 330
- vinum de Trebiano
- vinum de Tabiano
- vinum Sancti Severini
- vinum Syracusarum seu de Siracusa]]
- vinum de Sancto Albano Schosulan 23
- Hispania
- Hungaria
- Vinum Hungaricum
- vinum Soproniense Plenck 324
- vinum Rustense Plenck 324 seu Rustianum Schosulan 17
- vinum Razeldorfense Plenck 324
- vinum Nesmillinum Plenck 324
- vinum Waradinum Plenck 324
- vinum Oreschanum Plenck 324
- vinum Budense Plenck 324, Schosulan 50
- vinum Neostadiense Plenck 324
- vinum Agriense Plenck 324
- vinum Sicksardiense Plenck 324
- vinum Sancti Georgii Edenburger Ausbruch, S. Jörgen Ausbruch, in comitatu Posoniensi Plenck 328
- vinum Sermiense
- Armenia
- Francia
- Gilles Caster, "Le vignoble suburbain de Toulouse au XIIe siècle" in Annales du Midi]" vol. 78 (1966) pp. 201-217
- vinum Auxitanum said to be in Provence
- vinum Pontac (? chateau Pontac-Lynch in Margaux) Plenck 325
- vinum Carboniense cf. Carbon-Blanc
- vinum Belnense in Bordeaux: where? [14]
- vinum Pregniacense Chaptal 76
- vinum Longonense Chaptal 77
- vinum Podensacense Chaptal 77
- vinum Queyriense Montis Ferrati Chaptal 78
- vinum collium Rhodanensium (cf. "qua Rodanus descendit, apricis ab utraque ripa collibus" (p. 358 apud Google Books)
- Africa Australis
- vinum Capense seu Capitale
Vinum Africanum[recensere | fontem recensere]
- Jean-Pierre Brun, Archéologie du vin et de l'huile dans l'Empire romain (Lutetiae: Errance, 2004) pp. 184-259
- Hildebert Isnard, La Vigne en Algérie. Lutetiae, 1947
- Robert Lequément, "Le vin africain à l'époque impériale" in Antiquités africaines vol. 16 (1980) pp. 185-193
- Patrick E. McGovern, Armen Mirzoian, Gretchen R. Hall, "Ancient Egyptian herbal wines" in PNAS (13 Aprilis 2009)
Aglianicum[recensere | fontem recensere]
- 1596 : Andreas Baccius, De naturali vinorum historia. Romae pp. 326-327
Vinum Alnense[recensere | fontem recensere]
- 1223/1224 : Henricus de Andeliaco, La Bataille des vins (Alexandre Héron, Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle [Rotomagi, 1880] pp. 23-30, 87-129)
- 1600 : Olivier de Serres, Le Theatre d'agriculture et mesnage de champs (Lutetiae) p. 145
vinum Angeriacum[recensere | fontem recensere]
- 1223/1224 : Henricus de Andeliaco, La Bataille des vins (Alexandre Héron, Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle [Rotomagi, 1880] pp. 23-30, 87-129)
- saec. XIII exeunte : La Desputoison du vin et de l'iaue (Achille Jubinal, ed., Nouveau recueil de contes, dits, fabliaux, et autres pièces inédites des XIIIe, XIVe et XVe siècles vol. 1 [Lutetiae, 1839] pp. 293-311
Vinum Aquileense [it][recensere | fontem recensere]

- 1223/1224 : Henricus de Andeliaco, La Bataille des vins (Alexandre Héron, Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle [Rotomagi, 1880] pp. 23-30, 87-129)
- 1596 : Andreas Baccius, De naturali vinorum historia. Romae p. 312
vinum Argentolianum [fr][recensere | fontem recensere]
- 1223/1224 : Henricus de Andeliaco, La Bataille des vins (Alexandre Héron, Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle [Rotomagi, 1880] pp. 23-30, 87-129)
- 1588 : Iulianus Palmarius, De vino et pomaceo (Parisiis: apud Guillelmum Auvray) p. 29
Vinum Austriacum[recensere | fontem recensere]
- 1875 : Henry Vizetelly, The wines of the world characterized and classed, with some particulars respecting the beers of Europe (Londinii: Ward, Lock, 1875) pp. 63-80
vinum Bacharacense[recensere | fontem recensere]
- (p. 19) "Bacheracense"
- 1618 : Casparus Laudismannus, Consilium integrum et perfectum de exoticis linguis Gallica et Italica recte et eleganter addiscendis. Stetini: Typis Rhetianis (p. 381 apud Google Books) "Baccaracense"
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 543 apud Google Books) "Bacharacense"
- 1798 : Christophorus Mayr, Dispensatorium universale. 1798 (p. 212 apud Google Books) "Bacheracense"
- vinum Baccaracense, Baccheracense Plenck 321
Vinum Baeterranum [fr][recensere | fontem recensere]
- Plinius, Naturalis historia
- 1223/1224 : Henricus de Andeliaco, La Bataille des vins v. 24 (Alexandre Héron, Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle [Rotomagi, 1880] pp. 23-30, 87-129)
Vinum de Balmas [fr][recensere | fontem recensere]
- Elizabeth David, "Golden Delicious" in The Spectator (10 Ianuarii 1964); reimpressa in Elizabeth David, An Omelette and a Glass of Wine (1984)
vinum bastardum[recensere | fontem recensere]
Du Cange
- c. 1300 : Galfredus de Waterford, Servatius Copale, interprr., Segré de segrez cap. 64 (Albert Henry, ed., "Un texte œnologique de Jofroi de Waterford et Servais Copale" in Romania no. 425 (1986) pp. 1-37) (vin de la Rochelle bastart)
- Visant l'année 1297, J. Craeybeckx écrit (p. 105, note 102) : « vins bâtards se trouvant à La Rochelle, ville devenue un important entrepôt de produits méridionaux. Les Flamands allaient y chercher entre autres du vin bâtard espagnol ». J. Craeybeckx, Un grand commerce d'importation : les vins de France aux anciens Pays-Bas (XIHe-XVIe siècle), Paris, 1958
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 480 apud Google Books) ("Vinum Bastardum seu spurium")
vinum Bellovacum[recensere | fontem recensere]
- 1223/1224 : Henricus de Andeliaco, La Bataille des vins (Alexandre Héron, Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle [Rotomagi, 1880] pp. 23-30, 87-129)
- 1537 : Carolus Stephanus, Vinetum (Parisiis) f. 72v ([vina] Bellovaca)
Vinum Bituricum [fr][recensere | fontem recensere]
- 1537 : Carolus Stephanus, Vinetum (Parisiis) f. 72v ([vina] Biturica)
Blanquette de Limoux[recensere | fontem recensere]
- 1633 : Guillaume Catel, Mémoire de l'histoire du Languedoc (Tolosae: Bosc) p. 43
Cante-perdrix[recensere | fontem recensere]
[15] Vinum costeriarum Nemausensium [fr]
- 1600 : Olivier de Serres, Le Theatre d'agriculture et mesnage de champs (Lutetiae) p. 145 (vins-clerets de Cante-perdrix terroir de Beaucaire)
vinum Carcassonense [fr][recensere | fontem recensere]
- 1223/1224 : Henricus de Andeliaco, La Bataille des vins v. 24 (Alexandre Héron, Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle [Rotomagi, 1880] pp. 23-30, 87-129)
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 500 apud Google Books) (vinum Carcassonense)
Castellum Lafite [fr][recensere | fontem recensere]
- 1825 : Ioannes Anthelmus Brillat-Savarin, Physiologie du goût (Lutetiae, 1826) vol. 1 vol. 2 meditatio 11.55
Vinum Castrocharolini[recensere | fontem recensere]
Brugis annis 1374 et 1375 Philippus Audax bonitatem vinorum comitatus et ducatus Burgundiae regibus Francorum Carolo VI et Anglorum Eduardo III magnifice demonstravit, inter quae Castrocharolini:
- "hos omnes principes inter se disputantes sua in urbe Brugensi recepit eosque per totam, quam ibi consumpsere, hiemem ad convivia opipare apparata accersivit, in iisque epulis maximam vini Belnensis, Arbosiensis et Castro-charolini suppeditavit copiam. Sic nimirum Burgundiae dux esse se suavium vinorum (tam comitatus quam ducatus) facile principem voluit convivis suis perspectum".[16]
- 1566 : Guillaume Paradin, Annales de Bourgongne (Lugduni: par Antoine Gryphius, 1566) p. 369
- 1702 : Ioannes Baptista de Salins, Defensio vini Burgundiani adversus vinum Campanum. Parisiis (p. 9 apud Google Books)
Clausum Vougeot [fr][recensere | fontem recensere]
- 1825 : Ioannes Anthelmus Brillat-Savarin, Physiologie du goût (Lutetiae, 1826) vol. 1 vol. 2 meditatio 11.55
Vinum Cociacense[recensere | fontem recensere]
- 1588 : Iulianus Palmarius, De vino et pomaceo (Parisiis: apud Guillelmum Auvray) p. 29 (Coussimium regibus dicatum)
- 1600 : Olivier de Serres, Le Theatre d'agriculture et mesnage de champs (Lutetiae) p. 145 (vin de clos du roi à Couci)
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (pp. 502, 506 apud Google Books) ("Vin de Coussi" ... "Vinum Cociacense oder Vin de Coucy")
vinum Colmariense[recensere | fontem recensere]
- 1596 : Andreas Baccius, De naturali vinorum historia. Romae: ex officina Nicholai Mutii p. 350
Vinum Cornatis [fr][recensere | fontem recensere]
- 1600 : Olivier de Serres, Le Theatre d'agriculture et mesnage de champs (Lutetiae) p. 145 (vins-blancs ... de Cornas)
Vinum fortificatum [fr][recensere | fontem recensere]
- 1807 : Grimod de la Reynière et al., Almanach des gourmands vol. 5 (1807) pp. 149-155 ("Du vin cuit")
vinum Franconicum[recensere | fontem recensere]
- 1596 : Andreas Baccius, De naturali vinorum historia. Romae p. 338
- Plenck
- 1798 : Christophorus Mayr, Dispensatorium universale. 1798 (p. 212 apud Google Books) "vinum Franconicum, cuius optima species est vinum Herbipolense montanum, Steinwein"
- vinum Steinense Schosulan 32
- vinum Herbipolense montanum Plenck 323
vinum Gasconicum [fr][recensere | fontem recensere]
- saec. XIII exeunte : La Desputoison du vin et de l'iaue (Achille Jubinal, ed., Nouveau recueil de contes, dits, fabliaux, et autres pièces inédites des XIIIe, XIVe et XVe siècles vol. 1 [Lutetiae, 1839] pp. 293-311
- c. 1300 : Galfredus de Waterford, Servatius Copale, interprr., Segré de segrez cap. 64 (Albert Henry, ed., "Un texte œnologique de Jofroi de Waterford et Servais Copale" in Romania no. 425 (1986) pp. 1-37
- 1537 : Carolus Stephanus, Vinetum (Parisiis) f. 72v ([vina] Vasconica)
- 1588 : Iulianus Palmarius, De vino et pomaceo (Parisiis: apud Guillelmum Auvray) p. 31 ("quae Vasconia profert")
vinum Gastinium[recensere | fontem recensere]
- 1223/1224 : Henricus de Andeliaco, La Bataille des vins (Alexandre Héron, Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle [Rotomagi, 1880] pp. 23-30, 87-129)
- 1537 : Carolus Stephanus, Vinetum (Parisiis) f. 72v ([vina] Gastinia)
vinum Graecum in Italia natum[recensere | fontem recensere]
- Cato
- Palladius
- vinum Graecum Campaniae
- 1596 : Andreas Baccius, De naturali vinorum historia. Romae pp. 216-221
- vinum Graecum de Summa
- 1596 : Andreas Baccius, De naturali vinorum historia. Romae pp. 216-219 ("Graecum de Summa vinum")
- 1766 : J. de Blainville, Reisebeschreibung durch Holland, Oberdeutschland und die Schweiz, besonders aber durch Italien. 5 voll. in 9 fascc. Lemgo: Meyer, 1764-1767 (vol. 3 p. 418 apud Google Books)
- 1784 : Iosephus Iacobus Plenck, Bromatologia seu doctrina de esculentis et potulentis. Lovanii: van Overbeke (p. 401 apud Google Books) "vinum Graecum di Somma"
- 1785 : Christian Friedrich Germershausen, Der Hausvater. Lipsiae: Junius (vol. 4 p. 508 apud Google Books) "vinum Graecum Vesuvii"
- 1798 : Christophorus Mayr, Dispensatorium universale. 1798 (p. 213 apud Google Books) "vinum Graecum di Somma"
vinum Hochheimense[recensere | fontem recensere]
- (p. 19) "Hochheimense"
- 1798 : Christophorus Mayr, Dispensatorium universale. 1798 (p. 212 apud Google Books) "Hochheimense"
- 1842 : Jonathan Pereira, The Elements of Materia Medica and Therapeutics. 2a ed. Londinii (vol. 2 p. 1671 apud Google Books) "The Rhine wines (vinum Rhenanum), of which Hock (vinum Hochheimense) is the most familiar example"
- 1875 : Henry Vizetelly, The wines of the world characterized and classed, with some particulars respecting the beers of Europe (Londinii: Ward, Lock, 1875) pp. 39-40
- "Hock" in Jancis Robinson, The Oxford Companion to Wine (Oxonii: Oxford University Press, 1994) p. 493 (3a ed., 2006) ed. 3 pirated
vinum Iohannisbergense[recensere | fontem recensere]
- (p. 19) "Johannesbergense"
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 543 apud Google Books) "Johannisbergense"
vinum Irancinum [fr][recensere | fontem recensere]
- 1588 : Iulianus Palmarius, De vino et pomaceo (Parisiis: apud Guillelmum Auvray) p. 30 ("vinum Isancinum")
- 1808 : Jean-Antoine-Claude Chaptal et al.; Iosephus Voltiggi, interpr., Tractatus de vitis cultura arteque parandi vinum. Viennae [i.e. Vindobonae] 1808 (vol. 1 pp. 87-88) ("Iransia ... vina")
vinum Klingenbergicum[recensere | fontem recensere]
- 1618 : Casparus Laudismannus, Consilium integrum et perfectum de exoticis linguis Gallica et Italica recte et eleganter addiscendis. Stetini: Typis Rhetianis (p. 381 apud Google Books) "Klingenbergicum"
vinum Kostheimense[recensere | fontem recensere]
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 542 apud Google Books) "Kostheimense"
- 1798 : Christophorus Mayr, Dispensatorium universale. 1798 (p. 212 apud Google Books) "Kostheimense"
Vinum Languedocicum [fr][recensere | fontem recensere]
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 500 apud Google Books) (vinum Languedocicum seu Occitanicum)
Vinum Lunellense [fr][recensere | fontem recensere]
- 1787 : Thomas Jefferson, Memorandums Taken on a Journey from Paris into the Southern Parts of France and Northern of Italy (Julian P. Boyd, ed., The Papers of Thomas Jefferson vol. 11, 1 January–6 August 1787 [Princetoniae: Princeton University Press, 1955] pp. 415–464) textus; manuscriptum
malvaticum [fr][recensere | fontem recensere]
Cf. Vinum Malvasiae [19]
- 1600 : Olivier de Serres, Le Theatre d'agriculture et mesnage de champs (Lutetiae) p. 145 (malvoisie de Candie)
- 1757 : Hygiene dogmatico-practica rationem conservandae sanitatis corporis humani ... exponens. Francofurti: Gaum (p. 198 apud Google Books) ("ex Candia, Epira, et ex Morea Malvatica oriunda sunt")
Marceminum [it][recensere | fontem recensere]
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 494 apud Google Books) ("Vinum Marceminum")
- 1757 : Hygiene dogmatico-practica rationem conservandae sanitatis corporis humani ... exponens. Francofurti: Gaum (p. 199 apud Google Books) ("marceminum")
vinum Mediolanense[recensere | fontem recensere]
- 1223/1224 : Henricus de Andeliaco, La Bataille des vins v. 20 (Alexandre Héron, Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle [Rotomagi, 1880] pp. 23-30, 87-129)
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 494 apud Google Books) ("Vinum Mediolanense")
Vinum de Miravalle [fr][recensere | fontem recensere]
- 1600 : Olivier de Serres, Le Theatre d'agriculture et mesnage de champs (Lutetiae) p. 145 (musquats et blanquetes de Miravaux)
vinum Montis Ademari [fr][recensere | fontem recensere]
- 1600 : Olivier de Serres, Le Theatre d'agriculture et mesnage de champs (Lutetiae) p. 145 (vins-clerets ... de Montellimar)
vinum Montis Martyrum [fr][recensere | fontem recensere]
- 1537 : Carolus Stephanus, Vinetum (Parisiis) f. 73r ([vina] Mommartyriana)
- 1588 : Iulianus Palmarius, De vino et pomaceo (Parisiis: apud Guillelmum Auvray) p. 29 ("quod in Monte Martyrum nascitur")
- 1600 : Olivier de Serres, Le Theatre d'agriculture et mesnage de champs (Lutetiae) p. 145
muscadetum [fr][recensere | fontem recensere]
- saec. XIII exeunte : La Desputoison du vin et de l'iaue (Achille Jubinal, ed., Nouveau recueil de contes, dits, fabliaux, et autres pièces inédites des XIIIe, XIVe et XVe siècles vol. 1 [Lutetiae, 1839] pp. 293-311
- ante 1505 : Regimen sanitatis Salerni. Parisiis: Jehan Petit, 1505 (quaternion b iv verso apud Google Books) ("vinum quod vulgo muscadelum sive muscadetum dicitur")
muscatellum[recensere | fontem recensere]
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 483 apud Google Books) ("vinum Muscatellum")
muscatinum [fr][recensere | fontem recensere]
- 1757 : Hygiene dogmatico-practica rationem conservandae sanitatis corporis humani ... exponens. Francofurti: Gaum (p. 200 apud Google Books) ("muscatinum")
vinum Neracium[recensere | fontem recensere]
- fr:Buzet (AOC) ?
- 1537 : Carolus Stephanus, Vinetum (Parisiis) f. 72v ([vina] Neracia)
- 1600 : Olivier de Serres, Le Theatre d'agriculture et mesnage de champs (Lutetiae) p. 145
vinum Niersteinense[recensere | fontem recensere]
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 539 apud Google Books) "Niersteinense"
vinum Nivernense[recensere | fontem recensere]
- 1223/1224 : Henricus de Andeliaco, La Bataille des vins v. 16 (Alexandre Héron, Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle [Rotomagi, 1880] pp. 23-30, 87-129)
- saec. XIII exeunte : La Desputoison du vin et de l'iaue (Achille Jubinal, ed., Nouveau recueil de contes, dits, fabliaux, et autres pièces inédites des XIIIe, XIVe et XVe siècles vol. 1 [Lutetiae, 1839] pp. 293-311
vinum Palatinum; vinum Stradae Montanae[recensere | fontem recensere]
- 1618 : Casparus Laudismannus, Consilium integrum et perfectum de exoticis linguis Gallica et Italica recte et eleganter addiscendis. Stetini: Typis Rhetianis (p. 381 apud Google Books) "in Electorali Palatinatu crescens vinum, quod nominatur Gensfusrer"
- 1798 : Christophorus Mayr, Dispensatorium universale. 1798 (p. 212 apud Google Books) "vinum Stradae Montanae in ducatu Palatino, cuius optimae species sunt vinum Auerbacense et Bensheimense"
- vinum Palatinum Schosulan 31
- "Hessische Bergstrasse" in Jancis Robinson, The Oxford Companion to Wine (Oxonii: Oxford University Press, 1994) p. 492 (3a ed., 2006) ed. 3 pirated
Vinum Parmense [it][recensere | fontem recensere]
- 1223/1224 : Henricus de Andeliaco, La Bataille des vins v. 21 (Alexandre Héron, Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle [Rotomagi, 1880] pp. 23-30, 87-129)
- 1596 : Andreas Baccius, De naturali vinorum historia. Romae p. 312
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 494 apud Google Books) ("Vinum Parmense")
vitis Petri Simonis [es][recensere | fontem recensere]
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 480 apud Google Books) ("Vinum Petri Simonis, Peter-Simons-Wein, vino di Pere-Simenez")
Vinum Placentinum [it][recensere | fontem recensere]
- 1223/1224 : Henricus de Andeliaco, La Bataille des vins v. 21 (Alexandre Héron, Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle [Rotomagi, 1880] pp. 23-30, 87-129)
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (pp. 493 apud Google Books) ("vinum Gattum circa Placentiam, Placentzer oder Placentiner-Wein, vino di Piacenza")
vinum Politianum[recensere | fontem recensere]
- 1596 : Andreas Baccius, De naturali vinorum historia. Romae p. 301 "vina M[ontis] Politiani"
- 1798 : Christophorus Mayr, Dispensatorium universale. 1798 (p. 213 apud Google Books) "vinum montis Pulciani"
Vinum Rheingauense[recensere | fontem recensere]
- Fridericus Hofmannus, Fundamenta Medicinæ, ex principiis mechanicis et practicis in usum Philiatrorum succincte proposita. 1703 (p. 156 apud Google Books) ("vinum Rhe[n]anum praecipue Rincaviense")
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 543 apud Google Books) ("vinum Rhenogoviense, Rhingauer-Wein")
- 1767 : Ioannes Michael Schosulan, Dissertatio Inauguralis Medica De Vinis. Viennae [Vindobonae]: Trattnern, 1767 (p. 30 apud Google Books) "vinum Rhingaviae"
- 1798 : Christophorus Mayr, Dispensatorium universale. 1798 (p. 212 apud Google Books) "Rheingauense"
- 1875 : Henry Vizetelly, The wines of the world characterized and classed, with some particulars respecting the beers of Europe (Londinii: Ward, Lock, 1875) pp. 39-46
Vinum Ruellinum[recensere | fontem recensere]
- Rueil-Malmaison
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 505 apud Google Books) (vinum Ruellinum, oder Vin de Ruelle)
Vinum Sancti Emilionis[recensere | fontem recensere]
- Eva Fonteneau, "Classement des vins : à Saint-Emilion, condamnation d’un propriétaire viticole «juge et partie»" in Libération (22 Septembris/25 Octobrus 2021) Situs venalis
Vinum Santonianum[recensere | fontem recensere]
- 1223/1224 : Henricus de Andeliaco, La Bataille des vins (Alexandre Héron, Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle [Rotomagi, 1880] pp. 23-30, 87-129)
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 504 apud Google Books) (vinum Santonianum, oder der Vin de Saintogne)
vinum Selestadiense[recensere | fontem recensere]
- 1596 : Andreas Baccius, De naturali vinorum historia. Romae: ex officina Nicholai Mutii p. 350
Sémillon [fr][recensere | fontem recensere]
- 1223/1224 : Henricus de Andeliaco, La Bataille des vins v. 25 (Alexandre Héron, Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle [Rotomagi, 1880] pp. 23-30, 87-129)
- c. 1300 : Galfredus de Waterford, Servatius Copale, interprr., Segré de segrez cap. 64 (Albert Henry, ed., "Un texte œnologique de Jofroi de Waterford et Servais Copale" in Romania no. 425 (1986) pp. 1-37) (vin blanc de Saint Milion)
Vinum e setaria [en][recensere | fontem recensere]
- Yuan Mei, Praecepta ex horto plenitudinis: It is black in colour; the taste very sweet and fresh. But its excellence is really beyond anything that can be put into words. I was told that at Li-shui when a girl is born they always make a jar of this wine, using high quality dark cooked-millet. They do not open it till the girl's wedding dav, so that it is drunk at the earliest fifteen or sixteen years after it is made. When the jar is opened, half has evaporated. What remains is so thick that it is like glue in the mouth and its perfume is so strong that it can be smelt even outside the room: #Waley (1956) p. 197</ref>
vinum Suessionense[recensere | fontem recensere]
- 1223/1224 : Henricus de Andeliaco, La Bataille des vins (Alexandre Héron, Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle [Rotomagi, 1880] pp. 23-30, 87-129)
- 1537 : Carolus Stephanus, Vinetum (Parisiis) f. 72v ([vina] Suessionensia)
Vernacium [fr][recensere | fontem recensere]
- saec. XIII exeunte : La Desputoison du vin et de l'iaue (Achille Jubinal, ed., Nouveau recueil de contes, dits, fabliaux, et autres pièces inédites des XIIIe, XIVe et XVe siècles vol. 1 [Lutetiae, 1839] pp. 293-311
- "vernacium" Petrus de Crescentiis 4.4 fide Du Cange
- c. 1300 : Galfredus de Waterford, Servatius Copale, interprr., Segré de segrez cap. 64 (Albert Henry, ed., "Un texte œnologique de Jofroi de Waterford et Servais Copale" in Romania no. 425 (1986) pp. 1-37
- 1353 : Iohannes Boccacius, Decameron 8.3
- 1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 494 apud Google Books) ("Vinum Vernacium")
- 1757 : Hygiene dogmatico-practica rationem conservandae sanitatis corporis humani ... exponens. Francofurti: Gaum (p. 199 apud Google Books) ("vernacense")
Species[recensere | fontem recensere]
Abelmoschus moschatus[recensere | fontem recensere]
Musk mallow
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] pp. 411, 427)
Achras sapote[recensere | fontem recensere]
- 1572 : Henry Hawks in Richard Hakluyt, The Principall Navigations, Voiages and Discoveries of the English Nation (1a ed. Londinii: George Bishop, 1589) p. 547 (sapotes)
Acipenser sinensis[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 鱘魚)
Aegiale hesperiaris[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 100
Agaricus bisporus[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 蘑菇 = Mushrooms) 口蘑 koumo
Agaricus subrufescens[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 小松菌 = Little Pine Mushrooms)
Aix galericulata[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
Allium chinense[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
Allium fistulosum[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
Allium kunthii[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 159
Allium tuberosum[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 芹 = Celery)
Alosa alosa[recensere | fontem recensere]
- L'alose est peut-être le plus beau des poissons de nos marchés. Sa robe est somptueuse, étincelante, de toutes les couleurs du prisme; on la croirait couverte de gemmes les plus rares[23]
Alouatta villosa[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 156
Amaranthus cruentus[recensere | fontem recensere]
huauhtli, alegría
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 89-92
Amaranthus palmeri[recensere | fontem recensere]
- 1588 : Thomas Hariot, A briefe and true report of the new found land of Virginia, of the commodities there found and to be raysed ... (Londinii) editio fac-simile 1903:
- There is an hearbe which in Dutch is called melden. Some of those that I describe it unto take it to be a kinde of orage [orach]. It groweth about foure or five foote high: of the seede thereof they make a thicke broth and pottage of a very good taste: of the stalke by burning into ashes they make a kinde of salt earth, wherewithall many use sometimes to season their brothes; other salte they knowe not. Wee ourselves used the leaves also for pot-hearbes.
- Justine Woodard McKnight, "A Study of Native American Plant Use, based on a review of early historic comments on subsistence and technology" in Charles LeeDecker et al., Archaeology of the Puncheon Run Site (Dover: Delaware Department of Transportation, 2004/2005) vol. 2 p. E30
Amaranthus tricolor[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 莧菜 = Amaranth)
Angelica archangelica[recensere | fontem recensere]
- 1568 : William Turner, The First and Seconde Partes of the Herbal ... with the Third Parte. Coloniae Agrippinae vol. 3 pp. 4-5
Anguilla japonica[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., Scaleless Aquatic Creatures 1-3)
Anser cygnoides[recensere | fontem recensere]
- ante 1374 : Ni Zan, Yunlintang yinshi zhidu shi (Teresa Wang, E. N. Anderson, "Ni Tsan and his Cloud Forest Hall Collection of Rules for Drinking and Eating" in Petits Propos Culinaires no. 60 (1998) pp. 24-41)
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 羽族單 = Birds)
Apostichopus japonicus[recensere | fontem recensere]
- Cf. Holothuria fuscogilva
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 海參三法)
Arracacia xanthorrhiza[recensere | fontem recensere]
arracacha
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 185-186
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) p. 345 (Paginae selectae apud Google Books)
Artemisia annua[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
Aster indica[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 馬蘭 = Indian Aster)
Atractylodes chinensis[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 379)
Atrina pectinata[recensere | fontem recensere]
- cf. en:Conpoy
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 江瑤柱)
Atriplex hortensis[recensere | fontem recensere]
- 1300/1309 : Liber de coquina ubi diversitates ciborum docentur I.11 (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 ("De spiniargiis et atriplicibus")
Auricularia auricula-judae[recensere | fontem recensere]
- Wood ear, Judas's ear
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 海參三法, 煨木耳香蕈)
Basella rubra[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
Batrachophrynus macrostomus[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 177
Benincasa hispida[recensere | fontem recensere]
- Yuan Mei iuscellum cum nidis aerodramorum (Aerodramus fuciphagus et Aerodramus maximus) commendat
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 燕窩, 冬瓜 = Winter melon)
Bourreria huanita[recensere | fontem recensere]
aroma ad socolatam accommodandam
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 104
Brassica juncea[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., Side Dishes 14-18)
Brassica narinosa[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 瓢兒菜 = Tatsoi)
Brassica rapa subsp. chinensis[recensere | fontem recensere]
- Bok choy
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 台菜 = Green Vegetables)
Brassica rapa subsp. pekinensis[recensere | fontem recensere]
- Napa cabbage
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 黃芽菜 = Napa Cabbage, 黃芽菜煨火腿 = Napa Cabbage Hearts Braised with Ham, 芋煨白菜 = Taro Braised with Napa Cabbage, 醃冬菜、黃芽菜 = Pickled Winter Cabbage and Napa Cabbage)
Brassica rapa var. parachinensis[recensere | fontem recensere]
Choy sum
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 青菜 = Taicai, 臺菜心 = Taicai Hearts) (nomen anbiguum)
Brosimum alicastrum[recensere | fontem recensere]
ramón
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 163, cf. 121
Bullacta exarata[recensere | fontem recensere]
- ante 1374 : Ni Zan, Yunlintang yinshi zhidu shi (Teresa Wang, E. N. Anderson, "Ni Tsan and his Cloud Forest Hall Collection of Rules for Drinking and Eating" in Petits Propos Culinaires no. 60 (1998) pp. 24-41)
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 吐蛈 = Mud Snails)
Cairina moschata[recensere | fontem recensere]
Muscovy duck
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 96, 124
Calocarpum mammosum[recensere | fontem recensere]
piztle, sapayul: aroma ad socolatam accommodandam
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 104, 137, 144
Calopogonium coeruleum[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 162
Cambarellus montezumae[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 100
Canarium album[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
[recensere | fontem recensere]
- Sword beans
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., Recipes from the Garden of Contentment [Great Barrington Massachusettensium: Berkshire Publishing, 2018] (p. 19 apud Google Books))
Canna edulis[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 186-187
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) pp. 152-153 (Paginae selectae apud Google Books)
Caryocar amygdaliferum[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 189 (verificanda)
Castanea mollissima[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
Chaenomeles sinensis[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 383 et alibi)
Channa asiatica[recensere | fontem recensere]
- snakehead: fortasse et Channa maculata
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 班魚, 假蟹)
Chanodichthys erythropterus[recensere | fontem recensere]
- an recte identificatur?
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 白魚 = Redfin Culter, 魚圓 = Fish Balls)
Chelidonichthys cuculus[recensere | fontem recensere]
- Praecepta culinaria
- 1377/1400 : Forme of cury no. 108 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145) ("rygh in sawse")
Chenopodium ambrosioides[recensere | fontem recensere]
epazote
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 118, 151, 159, 163, 181
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) pp. 184-185 (Paginae selectae apud Google Books)
Chenopodium pallidicaule[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 181-182
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) pp. 180-181 (Paginae selectae apud Google Books)
Chiranthodendron pentadactylon[recensere | fontem recensere]
teinacaztli: aroma ad socolatam accommodandam
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 104
Choromytilus chorus[recensere | fontem recensere]
- 1598-1600 : Richard Hakluyt, The Principal Navigations, Voyages, Traffiques and Discoveries of the English Nation (2a ed. Londinii: George Bishop, 1598-1600) voll. 1-2 vol. 3 p. 752
Cipangopaludina chinensis[recensere | fontem recensere]
Chinese mud snail
- Tu Benjun, 海味索隐 Haiwei suoyin ("Historia saporum marinorum"). Inter has sapores, cochlea Cipangopaludina chinensis stylo poetico in carmine 吐铁歌 Tutie ge laudatur, paludum oryzicolarum meridianarum incolae, mense Maio collectae.[24]
Clerodendron ligustrinum[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 162
Coilia nasus[recensere | fontem recensere]
- Grenadier anchovy; fortasse et C. macrognathos
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., Recipes from the Garden of Contentment [Great Barrington Massachusettensium: Berkshire Publishing, 2018] (p. 35 apud Google Books) et 刀魚二法)
Comadia redtenbacheri[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 100
Conger conger[recensere | fontem recensere]
- Praecepta culinaria
- 1377/1400 : Forme of cury no. 107 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145) ("congur in sawse")
Coprinus comatus[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 蘑菇 = Mushrooms, 炒雞腿蘑菇 = Stir-fried Shaggy-mane Mushrooms, 燕窩 = bird's nest): 雞腿蘑 jituimo
Cordia globosa[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 156
Corylus heterophylla[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 572 et alibi)
Crax rubra[recensere | fontem recensere]
- 1599-1603 : Ulysses Aldrovandus, Ornithologiae libri XII (Bononiae 1599-1603) textus vol. 1 vol. 2 vol. 3 (citatio verificanda)
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 95, 124
Crotalaria vitellina[recensere | fontem recensere]
chipilín
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 149, 163
Ctenosaurus pectinata[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 155
Cyclanthera pedata[recensere | fontem recensere]
cayua, caigua
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 38
Cydista aequinoctialis[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 159
Cymbopetalum penduliflorum[recensere | fontem recensere]
ueinacaztli: aroma ad socolatam accommodandam
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 104
Cynara cardunculus[recensere | fontem recensere]
Ordo : Asterales
Familia : Asteraceae
Genus : Cynara
Species : Cynara cardunculus
L.
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 51-53 (verificandum)
Dahlia coccinea[recensere | fontem recensere]
et al.
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 94
Dasyprocta mexicana[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 175-176
Dasypus novemcinctus[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 156
- "The Chili Powder Men" in Frank X. Tolbert, A Bowl of Red: A Natural History of Chili con Carne (2a ed. Garden City Novi Eboraci: Doubleday, 1972) pp. 128-129 Exemplar mutuabile
Dioscorea polystachya[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 380)
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 素燒鵝 = Roast Vegetarian Goose)
Dipturus batis[recensere | fontem recensere]
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 108-109
Drimys winteri[recensere | fontem recensere]
- 1582 : Carolus Clusius, Aliquot notae in Garciae Aromatum historiam; Descriptiones nonnullarum stirpium, et aliarum exoticarum rerum, quae à ... Francisco Drake ... observatae sunt. Antverpiae: Plantin (pp. 31-32 apud Google Books) ("Winteranus cortex")
Durvillea antarctica[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 186
Cf. Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) pp. 101-102 (Paginae selectae apud Google Books)
Ecballium elaterium[recensere | fontem recensere]
- Jules Janick, Harry S. Paris, "The Cucurbit Images (1515–1518) of the Villa Farnesina, Rome" in Annals of Botany vol. 97 (2006) pp. 165-176
Emberiza sulphurata[recensere | fontem recensere]
- ante 1374 : Ni Zan, Yunlintang yinshi zhidu shi (Teresa Wang, E. N. Anderson, "Ni Tsan and his Cloud Forest Hall Collection of Rules for Drinking and Eating" in Petits Propos Culinaires no. 60 (1998) pp. 24-41)
Eryngium foetidum[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 159
Felis bengalensis[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
Fortunella margarita[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 387)
Fundulus pachycephalus[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 158
Galeichthys peruvianus[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 177
Gardenia jasminoides[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
Gelidium amansii[recensere | fontem recensere]
- Agar
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., Side Dishes 28-29)
Glebionis coronaria[recensere | fontem recensere]
- Chrysanthemum greens
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 蓬蒿菜 = Chrysanthemum Greens)
Haliotis[recensere | fontem recensere]
Apud Sinas his diebus Haliotis discus hannai et Haliotis diversicolor
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 鰒魚)
Hemerocallis citrina[recensere | fontem recensere]
- 1810 : Grimod de la Reynière et al., Almanach des gourmands vol. 7 (1810) pp. 179-182
Heros nigrofasciatus[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 158
Hippocamelus antesensis[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 176
Holothuria fuscogilva[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 海參三法)
Hydropotes inermis[recensere | fontem recensere]
- Water deer
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 獐肉, cf. 鹿筋二法, 鹿肉)
Hypophthalmichthys molitrix[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 鰱魚豆腐 = Silver Carp with Tofu)
Iguana iguana[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 155
Ilisha elongata[recensere | fontem recensere]
- Slender shad: on Tu Benjun Ulrich says Chinese herring (leyu 鰳魚 or 勒魚, Ilisha elongata
- 1596 : Tu Benjun, Minzhong haicuo shu (Ulrich Theobald, "Minzhong haicuo shu 閩中海錯疏" apud ChinaKnowledge
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 蝦子勒簽鯗 = Shrimp on Shad Xiang)
Inga feuillei[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 188
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) p. 255 (Paginae selectae apud Google Books)
Jacaratia mexicana[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 165
Jatropha aconitifolia[recensere | fontem recensere]
chaya
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 149, 153, 164
Konosirus punctatus[recensere | fontem recensere]
Theobald says dotted gizzard shad (banji 斑鰶, Konosirus punctatus)
- 1596 : Tu Benjun, Minzhong haicuo shu (Ulrich Theobald, "Minzhong haicuo shu 閩中海錯疏" apud ChinaKnowledge
Lactarius deliciosus[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 蓬蒿菜 = Chrysanthemum Greens)
Lactuca sativa var. augustana [en][recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 萵苣 = Celtuce)
Lagenaria siceraria var. hispida [zh][recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 瓠子,黃瓜 = Calabash and Cucumbers)
Lagidium peruanum[recensere | fontem recensere]
vizcacha
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 176
Lama pacos[recensere | fontem recensere]
alpaca
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 171
Larimichthys crocea[recensere | fontem recensere]
- Yellow croaker dahuangyu 大黄魚
- 1596 : Tu Benjun, Minzhong haicuo shu (Ulrich Theobald, "Minzhong haicuo shu 閩中海錯疏" apud ChinaKnowledge
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 黃魚, 台鯗 = Taixiang)
Larimichthys polyactis[recensere | fontem recensere]
- Seu Pseudosciaena polyactis; Small yellow croaker xiaohuangyu 小黃魚
- 1596 : Tu Benjun, Minzhong haicuo shu (Ulrich Theobald, "Minzhong haicuo shu 閩中海錯疏" apud ChinaKnowledge
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., Recipes from the Garden of Contentment [Great Barrington Massachusettensium: Berkshire Publishing, 2018] (p. 11 apud Google Books) et 台鯗 = Taixiang)
Lepidium meyenii[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 185
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) pp. 218-219 (Paginae selectae apud Google Books)
Leptodactylus sp.[recensere | fontem recensere]
uo
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 157
Lepus tolai[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
Lilium brownii[recensere | fontem recensere]
- Lily bulb
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., Recipes from the Garden of Contentment [Great Barrington Massachusettensium: Berkshire Publishing, 2018] (p. 19 apud Google Books))
Lippia mexicana[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 150
Litsea neesiana[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 150
Inga feuillei[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 188
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) p. 255 (Paginae selectae apud Google Books)
Lycium chinense[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
Lysimachia clethroides[recensere | fontem recensere]
- Loosestrife greens
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 珍珠菜 = Loosestrife Greens)
Macrobrachium sinense[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
Magnolia mexicana[recensere | fontem recensere]
aroma ad socolatam accommodandam
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 104
Mammea americana[recensere | fontem recensere]
- 1572 : Henry Hawks in Richard Hakluyt, The Principall Navigations, Voiages and Discoveries of the English Nation (1a ed. Londinii: George Bishop, 1589) p. 547 (mamios)
- 1589 : Richard Hakluyt, The Principall Navigations, Voiages and Discoveries of the English Nation (1a ed. Londinii: George Bishop, 1589) p. 765 (mameas)
Mammuthus trogontherii [en][recensere | fontem recensere]
- Dalya Alberge, "Five ice-age mammoths unearthed in Cotswolds after 220,000 years" in The Guardian (19 Decembris 2021)
Manilkara zapota[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 166
Mazama americana[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 155
Megalobrama terminalis[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 423)
Meles leucurus[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 424)
Merlangius merlangus[recensere | fontem recensere]
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 132-133
Metroxylon sagu[recensere | fontem recensere]
- 1582 : Carolus Clusius, Aliquot notae in Garciae Aromatum historiam; Descriptiones nonnullarum stirpium, et aliarum exoticarum rerum, quae à ... Francisco Drake ... observatae sunt (Antverpiae: Plantin) (pp. 24-26 apud Google Books)
- 1589 : Richard Hakluyt, The Principall Navigations, Voiages and Discoveries of the English Nation (1a ed. Londinii: George Bishop, 1589) supplementum post p. 643 fol. 8v (sago)
Minthostachys mollis[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 175 (M. setosa dubitanter)
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) p. 377 (Paginae selectae apud Google Books)
Momordica balsamina[recensere | fontem recensere]
- 1568 : William Turner, The First and Seconde Partes of the Herbal ... with the Third Parte. Coloniae Agrippinae pp. 15-16
- Jules Janick, Harry S. Paris, "The Cucurbit Images (1515–1518) of the Villa Farnesina, Rome" in Annals of Botany vol. 97 (2006) pp. 165-176
Monopterus albus[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., Recipes from the Garden of Contentment [Great Barrington Massachusettensium: Berkshire Publishing, 2018] Scaleless Aquatic Creatures 10-12)
Morchella esculenta[recensere | fontem recensere]
- cum aliis speciebus
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 羊肚菜 = Morels)
Mylopharyngodon piceus[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 醋摟魚 = Fish Embraced with Vinegar, 魚片 = Fish Slices, 魚圓 = Fish Balls, 魚脯 = Fish Jerky)
Myrica rubra[recensere | fontem recensere]
- 1671 : Li Yu, Xianqing ouji
Nelumbo nucifera[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] vide indicem p. 680)
- ante 1374 : Ni Zan, Yunlintang yinshi zhidu shi (Teresa Wang, E. N. Anderson, "Ni Tsan and his Cloud Forest Hall Collection of Rules for Drinking and Eating" in Petits Propos Culinaires no. 60 (1998) pp. 24-41)
Neosalanx taihuensis[recensere | fontem recensere]
- whitebait
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 海蝘 = whitebait)
Nibea albiflora[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 黃姑魚 = Huangu Fish)
Nostoc pruniforme[recensere | fontem recensere]
- Etiam Nostoc commune
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 葛仙米 = Pearl Algae)
Cf. Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 186
Numenio arquata[recensere | fontem recensere]
Curlew
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] pp. 312, 551 et alibi)
Odocoileus virginianus[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 155, cf. 176
- 1953 : Gaynor Maddox, "Allan Shivers Gives Venison Chili Recipe" in Reporter-News (Abilene Texiae, 19 Martii 1953) p. 15A fide #Popik (2007)
- Frank X. Tolbert, A Bowl of Red: A Natural History of Chili con Carne (2a ed. Garden City Novi Eboraci: Doubleday, 1972) p. 14 Exemplar mutuabile
- Barry Popik, "Venison Chili (Deer Chili; Deer Meat Chili)"
Odontobutis obscura[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 土步魚 = Dark Sleeper)
Oreophasis derbianus[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 124
Ortalis vetula[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 124
Otaria flavescens[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 177
Oxalis tuberosa[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 183
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) p. 266 (Paginae selectae apud Google Books)
Pachychilus sp.[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 156
Pachyrhizus erosus[recensere | fontem recensere]
jicama
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 93, 162
Paeonia lactiflora[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
Panicum miliaceum[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 514)
Parabramis pekinensis[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 邊魚 = White Amur Bream)
Parmentiera aculeata [fr][recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 134, 166
Passiflora mixta[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 187
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) pp. 381-319 (Paginae selectae apud Google Books)
Pectis linifolia[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 159
Pelodiscus Sinensis[recensere | fontem recensere]
- softshell turtle
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., Recipes from the Garden of Contentment [Great Barrington Massachusettensium: Berkshire Publishing, 2018] (p. 21 apud Google Books) et Scaleless Aquatic Creatures 4-9)
Penelope purpurascens[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 124
Phaseolus acutifolius[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 31
Phaseolus calcaratus[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
Physalis philadelphica[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 47
Polymnia sonchifolia[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 185
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) p. 4889 (Paginae selectae apud Google Books)
Pouteria lucuma[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 188
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) pp. 349-350 (Paginae selectae apud Google Books)
Pouteria sapota[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 165
Prunus pseudocerasus[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 387)
Pteridium aquilinum[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 蕨菜 = Fiddleheads)
Pueraria montana[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 429, 519 et alibi)
Pyrus bretschneideri[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
Raphanus sativus var. longipinnatus [en][recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] vide indicem p. 675)
- ante 1374 : Ni Zan, Yunlintang yinshi zhidu shi (Teresa Wang, E. N. Anderson, "Ni Tsan and his Cloud Forest Hall Collection of Rules for Drinking and Eating" in Petits Propos Culinaires no. 60 (1998) pp. 24-41)
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 豬油煮蘿蔔 = Radish Cooked in Lard, 蘿蔔 = Radishes)
Rehmannia elata[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 413 et alibi)
Ribes uva-crispa[recensere | fontem recensere]
- Florike Egmond, The World of Carolus Clusius: Natural History in the Making, 1550-1610 (Londinii: Pickering & Chatto, 2010) p. 32 Textus versionis praeliminaris
Rosa laevigata[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 389)
Salanx chinensis[recensere | fontem recensere]
- fortasse et Salanx prognathus
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 銀魚 = Icefish)
Salix matsudana[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 楊花菜 = Yanghua Greens)
Sardina pilchardus[recensere | fontem recensere]
- 1810 : Grimod de la Reynière et al., Almanach des gourmands vol. 7 (1810) pp. 18-25 ("Des sardines confites de Nantes")
Schizonepeta tenuifolia[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 430)
Scolopax rusticola[recensere | fontem recensere]
- saec. XIII : La Bataille de Caresme et de Charnage (Grégoire Lozinski, ed., La Bataille de Caresme et de Charnage [Lutetiae: Honoré Champion, 1933])
Sechium edule[recensere | fontem recensere]
chayote
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 38, 93, 163, 165
Sepia officinalis[recensere | fontem recensere]
- Alexandra K. Schnell et al., "Episodic-like memory is preserved with age in cuttlefish" in Proceedings of the Royal Society B (18 Augusti 2021) situs venalis
- Katherine J. Wu, "The Best Kind of Aging Brain" in The Atlantic (Augusti 2021)
Setaria italica[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 513)
Siniperca chuatsi[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
Solanum muricatum[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 189
Spheniscus magellanicus[recensere | fontem recensere]
- 1598-1600 : Richard Hakluyt, The Principal Navigations, Voyages, Traffiques and Discoveries of the English Nation (2a ed. Londinii: George Bishop, 1598-1600) voll. 1-2 vol. 3 p. 752
Spinus spinus[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 煨鵪鶉,黃雀 = Braised Quail and Siskin)
Spirulina geitleri[recensere | fontem recensere]
tecuilatl (sunt qui cum Spirulina platensis coniungunt)
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 100-101
- Franciscus Hernandez (citatio verificanda)
Tagetes lucida[recensere | fontem recensere]
aroma ad socolatam accommodandam
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 104, 138
Tagetes minuta[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 175
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) p. 465 (Paginae selectae apud Google Books)
Tagetes patulus[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 175 (Tagetes)
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) pp. 465-466 (Paginae selectae apud Google Books)
Tapirella bairdii[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 156
Tayassu pecari[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 156
Tegillarca granosa[recensere | fontem recensere]
- ante 1374 : Ni Zan, Yunlintang yinshi zhidu shi (Teresa Wang, E. N. Anderson, "Ni Tsan and his Cloud Forest Hall Collection of Rules for Drinking and Eating" in Petits Propos Culinaires no. 60 (1998) pp. 24-41)
Tenualosa reevesii[recensere | fontem recensere]
On Tu Benjun Theobald says shiyu 鰣魚, a species of herring and equates to Tenualosa toli
- 1596 : Tu Benjun, Minzhong haicuo shu (Ulrich Theobald, "Minzhong haicuo shu 閩中海錯疏" apud ChinaKnowledge
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 鰣魚)
Tetradium ruticarpum[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 421)
Tetrao urogallus[recensere | fontem recensere]
- 1865 : Herbert Byng Hall, The Queen’s Messenger; or, Travels on the High-ways and Bye-ways of Europe [p. 244 ("capercailzie")
Tigridia pavonia[recensere | fontem recensere]
oceloxochitl, cacomitl
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 94
Tragopogon porrifolius[recensere | fontem recensere]
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 54-55
Trapa natans[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 煨鮮菱 = Braised Fresh Water Caltrop)
Trichechus manatus[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 156
Trichosanthes cucumerina[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 醬王瓜 = Soy-Pickled Snake Gourd)
Tropaeolum majus[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 183-184
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) pp. 270-271 (Paginae selectae apud Google Books)
Tropaeolum tuberosum[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 183-184
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) pp. 269-270 (Paginae selectae apud Google Books)
Turdus viscivorus[recensere | fontem recensere]
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 120-122
Ullucus tuberosus[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 184
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) pp. 194-195 (Paginae selectae apud Google Books)
Ulva intestinalis[recensere | fontem recensere]
- etiam Ulva compressa
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 石髮 = Stone Hair)
Ulva lactuca[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 186
- Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) pp. 101-102 (Paginae selectae apud Google Books)
Urechites karwinskii[recensere | fontem recensere]
loroco
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 149
Ustilago maydis[recensere | fontem recensere]
maize smut, huitlacoche
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 94
Vaccinium arboreum[recensere | fontem recensere]
- "Native Indian foods and farkleberries" in Frank X. Tolbert, A Bowl of Red: A Natural History of Chili con Carne (2a ed. Garden City Novi Eboraci: Doubleday, 1972) pp. 165-175 Exemplar mutuabile
Venerupis philippinarum[recensere | fontem recensere]
- fortasse et Meretrix lusoria
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 蛤蜊 = Venus Clams)
Vigna angularis[recensere | fontem recensere]
Adzuki bean
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 517)
Vigna mungo[recensere | fontem recensere]
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] pp. 514-518 [verificanda])
Vigna radiata[recensere | fontem recensere]
Mung bean
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 518 et alibi)
- Surculi vignae radiatae
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 豆芽 = Bean sprouts)
Xanthium strumarium[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
Xanthosoma nigrum[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 162
Zizania caduciflora[recensere | fontem recensere]
- c. 1250 : Lin Hong, Simplicia montani victualia (Françoise Sabban, "La diète parfaite d'un lettré retiré sous les Song du Sud" in Études chinoises vol. 16 (1997) pp. 7-57)
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 豆芽 = Jiaobai, 茭瓜脯 = Dried Jiaogua)
Homines et loci[recensere | fontem recensere]
Carolus, marchio de Aigrefeuille[recensere | fontem recensere]
- 1803-1804 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. vii-viii; plenius (pp. vi-viii et p. 172 editionis 3ae); vol. 2 (2a ed. 1804) p. vii
- 1859 : Eugène Woestyn, "Physiologie du dîneur" in Charles Monselet et al., La Cuisinière poétique (Lutetiae: Lévy, 1859) p. 171
Aquae Marianae [fr][recensere | fontem recensere]
"Aquae Marianae s. Teplenses" (p. 31 apud Google Books)
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 336-338
Auerbachs Keller [de][recensere | fontem recensere]
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) p. 184
Franciscus Baco (oenologus) [fr][recensere | fontem recensere]
Iosephus Berchoux [fr][recensere | fontem recensere]
- "Joseph Berchoux, inventeur", "L’étrange monsieur Berchoux" in Les Cahiers de la gastronomie n° 12, 21 (2012-2015?)
Bartholomaeus (magister Salernitanus[recensere | fontem recensere]
Le Boeuf à la Mode (popina)[recensere | fontem recensere]
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 42-43
Maria Brizard[recensere | fontem recensere]
- 1810 : Grimod de la Reynière et al., Almanach des gourmands vol. 7 (1810) pp. 16-21
Café Anglais [en][recensere | fontem recensere]
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 6-9
Ioannes Iacobus de Cambacérès[recensere | fontem recensere]
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. vi-vii, 3a ed. p. 158; vol. 2 (2a ed. 1804) p. 73
- 1833 : "À Lady Morgan" in Maria Antonius Carême, L'Art de la cuisine française au dix-neuviême siècle vol. 1 pp. vii-xix
- eadem fere res titulo "La Table de M. le prince archi-chancelier Cambacérès" in C. F. A. Fayot, ed., Les Classiques de la table: édition usuelle (Lutetiae, 1846) pp. 522-524
- 1859 : Eugène Woestyn, "Physiologie du dîneur" in Charles Monselet et al., La Cuisinière poétique (Lutetiae: Lévy, 1859) p. 171
Champeaux[recensere | fontem recensere]
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) p. 42
Alanus Chapel [fr][recensere | fontem recensere]
- "Le portrait d'Alain Chapel" in Les Cahiers de la gastronomie n° 6 (2011)
Nicolaus Chatenier [fr][recensere | fontem recensere]
Chevet (obsonator)[recensere | fontem recensere]
Hôtel de la Cloche[recensere | fontem recensere]

- Dionysius Iosephus Vuillemot
- François Callais, "Alexandre Dumas et Vuillemot à l'Hôtel de la Cloche" in Bulletin: Société de l'Histoire de Compiègne no. 28 (1980) pp. 183-195
Augustinus de Croze [fr][recensere | fontem recensere]
- 1894 (cum Charles Bauchery) : L'évolution de l'amour (galante enquête) Textus
- 1895 (pictore Manuel Orazi [en]) : Calendrier magique 1896 Textus Textus
- 1898 : La Cour d'Espagne intime Textus
- 1904 : Péril jaune et Japon Textus
- 1911 : La chanson populaire de l'île de Corse. Lutetiae: Champion Textus Textus
- 1924 : Livret d'or de la gastronomie française : Salon d'automne 1924 Textus
- 1928 : La Psychologie de la Table. Lutetiae: au Sans Pareil[25]
- 1928 : Les Plats régionaux de France. 1400 succulentes recettes traditionnelles de toutes les provinces françaises. Lutetiae: Editions Montaigne Textus
- 1933 (cum Curnonsky) : Le Trésor gastronomique de la France
- 1934 (pictore Ray Bret-Koch [d]) : Comment boire nos bons vins de France. Caves Félix Potin Textus
- e:fr:Auteur:Austin de Croze
Dai Jianjun (戴建军)[recensere | fontem recensere]
Debauve & Gallais [fr][recensere | fontem recensere]
- 1804-1810 : Grimod de la Reynière et al., Almanach des gourmands vol. 2 (2a ed. 1804) pp. 46-48; vol. 5 (1807) pp. 335-337; vol. 7 (1810) pp. 135-142
Gideon Delaune [d][recensere | fontem recensere]
- Charles G. D. Littleton, "Delaune, Gideon (1564/5–1659)" in Oxford Dictionary of National Biography edd. H. C. G. Matthew, Brian Harrison (Oxonii: Oxford University Press, 2004) Situs venalis
- Thompson Cooper, "[[:s:en:Dictionary of National Biography, 1885-1900/Delaune, Gideon|Delaune, Gideon (1565?–1659)" in Dictionary of National Biography edd. Leslie Stephen, Sidney Lee. 63 voll., 3 voll. suppl. (Londinii, 1885-1901 ~)</ref>
- [3]
- imago
- frater (vide et ODNB)
Delmonico's[recensere | fontem recensere]
- Paul Freedman, "American Restaurants and Cuisine in the Mid—Nineteenth Century" in New England Quarterly vol. 84 (2011) pp. 5-59 JSTOR
- Lately Thomas, Delmonico's: a century of splendor. Boston: Houghton Mifflin, 1967
David DeWitt[recensere | fontem recensere]
Ioannes Drouhet[recensere | fontem recensere]
- Alfred Richard, ed., Les Oeuvres de Jean Drouhet. Pictavii: Druineaud, 1878 (Textus apud Google Books)
- Opera
- 1661? : Dialogue poictevin de Michea, Pérot, Jouset, huguenots, et Lucas, catholique, sur ce qui s'est passé à la conversion de monsieur Cotibi. Pictavii editio aucta
- 1661 : La Moirie de Sen-Moixont. Pictavii Textus
- 1662 : La Mizaille à Tauni toute birolée de nouveâ. Textus
Alphonsus de Fortia de Piles[recensere | fontem recensere]
- Scripta
- 1807 : "Des cafés de Marseille" in Grimod de la Reynière et al., Almanach des gourmands vol. 5 (1807) pp. 222-231
- Bibliographia
- 1804-1807 : Grimod de la Reynière et al., Almanach des gourmands vol. 2 (2a ed. 1804) p. 125; vol. 5 (1807) pp. 241-242
Fabianus García[recensere | fontem recensere]
- Amal Naj, Peppers: a story of hot pursuits (Novi Eboraci: Knopf, 1992) pp. 45-66 Exemplar mutuabile (verificanda)
- Rick Hendricks, "New Mexico’s Chile Kings: Fabián García and Roy Nakayama
Iacobus Garet[recensere | fontem recensere]
- Florike Egmond, "A European Community of Scholars" in Anthony Molho et al., ed., Finding Europe: Discourses on Margins, Communities, Images (Novi Eboraci: Berghahn Books, 2007) pp. 159-183
- Florike Egmond, The World of Carolus Clusius: Natural History in the Making, 1550-1610 (Londinii: Pickering & Chatto, 2010) p. 32 et alibi Textus versionis praeliminaris
- Valentina Pugliano, "Specimen Lists: Artisanal Writing or Natural Historical Paperwork?" in Isis vol. 103 (2012) pp. 716–726
- Richard Pulteney, Historical and biographical sketches of the progress of botany in England, from its origin to the introduction of the Linnæan system pars 1 (1790) cap. 9
- H. R. Trevor-Roper; Blair Worden, ed., Europe's physician: the various life of Sir Theodore de Mayerne (Novo Portu: Yale University Press, 2006) p. 106 et nota 16
Gem Saloon/Oyster Bar, New Orleans[recensere | fontem recensere]
Not to be confused with Little Gem Saloon
- Survey
- ""Revised%209%2E2%2E19%20A%20Multifaceted%20Gem%20Article%2Epdf"%3B%20filename%2A%3DUTF-8%27%27Revised%25209%252E2%252E19%2520A%2520Multifaceted%2520Gem%2520Article%252Epdf&response-content-type=application%2Fpdf A Multifaceted Gem"; eadem res alibi
- (p. 496 apud Google Books)
- NOLA
- Voicemap
- The Pickwick Club [en]
- "Proelium" die 10 Ianuarii 1872
( Alamy
- (p. 85 apud Google Books)
Le Grand Véfour [en][recensere | fontem recensere]
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) p. 5
Hatch, New Mexico [en][recensere | fontem recensere]
Jouanne Aîné[recensere | fontem recensere]
- 1860 : Emile de La Bédollière, Le nouveau Paris: histoire de ses 20 arrondissements. Lutetiae: Barba (p. 273 apud Google Books)
- 1883 : "Tripes à la mode de Caen" in Charles Dickens, Dickens's Dictionary of Paris, 1883. Macmillan (p. 268 apud Google Books)
- LA PÉRIODE FASTE DE L’AVENUE DE CLICHY
Kettner's[recensere | fontem recensere]
Originally called Hotel du Pavillon? Kettner and Dallas mentioned: Sala
- http://thelondondead.blogspot.com/2016/05/the-comfortable-estate-of-widowhood-is.html
- Kettner's Book of the Table (Dulau, 1877) Textus (Textus apud Google Books); republished (Kettner's, 1912) Textus with some Kettner's menus. Written by Eneas Sweetland Dallas [en]
- 1895 : George Augustus Sala, The Thorough Good Cook p. 35 editio Neo-Eboracensis 1896
Little's Porter House[recensere | fontem recensere]
- 1825 : Ioannes Anthelmus Brillat-Savarin, Physiologie du goût (Lutetiae, 1826) varietates 3 (vol. 2 pp. 267-276)
- W. Harrison Bayles, Old taverns of New York (Novi Eboraci: Frank Allaben Genealogical Company, 1915) pp. 377-383
- Frank Monaghan, Marvin Lowenthal, This was New York; the nation's capital in 1789 (Garden City: Doubleday, 1943) p. 23
Maille[recensere | fontem recensere]
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 11-12, 198-199, 208-209; vol. 2 (2a ed. 1804) p. 93 ff.; vol. 3 (1805) p. 127; vol 4 (1806) p. 183; vol. 5 (1807) p. 330
Agnes Bertha Marshall[recensere | fontem recensere]
- "Agnès B. Marshall, the queen of ice" in Les Cahiers de la gastronomie n° 20 (2014?)
Menon (scriptor de re cibaria)[recensere | fontem recensere]
- Leon G. Fine, "Meat Cookery for the 18th Century Female Household Cook: An Unrecognized Influence of Menon’s La Cuisiniere Bourgeoise (1746)" in International Journal of Gastronomy and Food Science vol. 25 (2021) situs venalis
Ludovicus Sebastianus Mercier [fr][recensere | fontem recensere]
- "Louis-Sébastien Mercier" in Les cahiers de la gastronomie n° 3 (Maio 2010)
Roy Nakayama[recensere | fontem recensere]
Roy Minoru Nakayama
- Seed Treatment of Legumes and Grasses (Unpublished Master’s thesis, Iowa State College, 1950)
- Verticillium Wilt and Phytophthora Blight of Chile Pepper (Unpublished Ph.D. dissertation, Iowa State University, 1960)
- New York Times
- Amal Naj, Peppers: a story of hot pursuits (Novi Eboraci: Knopf, 1992) pp. 45-66 Exemplar mutuabile
- Nancy Tod, “The Deeds of Roy Nakayama: Chile and Pecans; Research and Teaching,” Southern New Mexico Historical Review, vol. 1 (January 1994) p. -23-
- Frank X. Tolbert, A Bowl of Red: A Natural History of Chili con Carne (Garden City Novi Eboraci: Doubleday, 1972) pp. 21, 25 Exemplar mutuabile
- Rick Hendricks, "New Mexico’s Chile Kings: Fabián García and Roy Nakayama
Ernő Obermayer [eo][recensere | fontem recensere]
Paillard[recensere | fontem recensere]
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 13-15
Benefacta Iustina Pâris [fr][recensere | fontem recensere]
Sunt mihi bis septem praestanti corpore nymphae
- Casanova, Mémoires vol. 3 cap. 9 (ed. J. Branchu, 1968, vol. 3 pp. 175-177)
- Clément, Nouvelles littéraires (1755) (fide Branchu)
- Sade, Histoire de Juliette (fide Branchu)
- Les Cannevas de la Paris, ou mémoires pour servir à l'histoire de l'hotel du Roulle. Lutetiae Textus
Antonius Augustinus Parmentier[recensere | fontem recensere]
- "De la vie et des ouvrages d’Antoine Augustin Parmentier" in Les Cahiers de la gastronomie n° 16 (2013?)
Le Petit Moulin Rouge[recensere | fontem recensere]
La Pomme de pin[recensere | fontem recensere]
- Villon
- 1660 : François Colletet, Le Tracas de Paris (Charles Asselineau, ed., Le Tracas de Paris en 1660 [1854] Textus)
- 1859 : Charles Asselineau, "Le Cabaret de la pomme de pin" in Charles Monselet et al., La Cuisinière poétique (Lutetiae: Lévy) pp. 52-55
Café Procope vel Zoppi[recensere | fontem recensere]
- 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) p. 207
Paul Rozin [en][recensere | fontem recensere]
Hôtel Ritz (Lutetia)[recensere | fontem recensere]
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 21-23
Bernardus Salviatus [en][recensere | fontem recensere]
- Pierre Hurtubise, "Une vie de palais: la cour du cardinal Alexandre Farnèse vers 1563" in Renaissance and Reformation vol. 16 (1992) pp. 37-54 JSTOR
Laurentius Seminel[recensere | fontem recensere]
Laurent Seminel
- La Gastronomie
- Menu Fretin
- Vita brevis
- 2021 : "La trahison du Michelin" in Menu Fretin
La Tête Noire (Marna)[recensere | fontem recensere]
prope Sanctus Clodoaldus (Francia)
- De Vuillemot olim ibi tabernarius
- François Callais, "Alexandre Dumas et Vuillemot à l'Hôtel de la Cloche" in Bulletin: Société de l'Histoire de Compiègne no. 28 (1980) pp. 183-195
- Gabrielle Le Brasseur; Mary Hooper, interpr., Hints on cookery and management of the table (Londinii: Spencer Blackett, 1891) pp. 27-28
Voisin[recensere | fontem recensere]
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 10-13
Michael D. Whalen[recensere | fontem recensere]
Xu Wei [en][recensere | fontem recensere]
- Casey Schoenberger, "Xu Wei’s Early Modern Rhapsodies: Catalogue and Critique" in Nicholas Morrow Williams, The Fu Genre of Imperial China: studies in the rhapsodic imagination (Ledesiae: Arc Humanities Press, 2019) pp. 83-112
- Joanna Waley-Cohen, "The Quest for Perfect Balance: taste and gastronomy in imperial China" in Paul Freedman, ed., Food: the history of taste (Berkeleiae: University of California Press, 2007) pp. 99-134 (vide pp. 117-119 apud Google Books)
Textus[recensere | fontem recensere]
De diaetis universalibus et particularibus[recensere | fontem recensere]
- Raphaela Veit, "Les Diètes universelles et particulières d'Isaac Israëli: traduction et réception dans le monde latin" in Revue d'histoire des textes n.s. vol. 10 (2015) pp. 229-249
Guide Michelin France[recensere | fontem recensere]
- "Les relations tumultueuses entre Marc Veyrat et le guide Michelin : une histoire ancienne" in Menu Fretin (2019)
- Jean-Claude Ribaut, Desclozeaux, "Cinq dates qui ont marqué l’histoire du Guide Rouge" in Menu Fretin (2020)
- Laurent Seminel, "La guerre des étoiles – ép. 1" in Menu Fretin (2020)
- Laurent Seminel, "La trahison du Michelin" in Menu Fretin (2021)
Tractatus de herbis [fr][recensere | fontem recensere]
- saec. XIII exeunte : Tractatus de herbis [fr] (vide et Liste des simples traités dans le Tractatus de herbis [fr])
- c. 1300 : Egerton 747 [fr]
- c. 1320 : Parisinus Latinus 6823 [fr] (cf. catalogum; textum)
- c. 1440 : Sloane 4016 [fr]
Gastronomia per locos digesta[recensere | fontem recensere]
Ars coquinaria Afganica[recensere | fontem recensere]
- "Cuisine de l’exil le goût de l’Afghanistan à Paris" in Les Cahiers de la gastronomie n° 17 (2013?)
Ars convivalis Atropatenica[recensere | fontem recensere]
- "Le goût des autres à Bakou" in Les Cahiers de la gastronomie n° 6 (2011)
Ars coquinaria Australiana[recensere | fontem recensere]
- Sarah Peacocke, "Australian Cuisine: Does It Exist?" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 303-311 apud Google Books)
Ars coquinaria Austriaca[recensere | fontem recensere]
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 320-339
- Sarah Kelly, "Specialty Baking in Germany, Austria and Switzerland" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 148-163 apud Google Books)
Ars coquinaria Aztecorum[recensere | fontem recensere]
- Lib. 8 cap. 13: Here are told the foods which the lords ate.
- Hot, white, doubled tortillas; large tortillas; large, thick, coarse tortillas; folded tortillas of maize treated with lime, pleasing [to the taste]; tortillas formed in rolls; leaf-shaped tortillas;
- White tamales with beans forming a sea shell on top; white tamales with maize grains thrown in; hard, white tamales with grains of maize thrown in; read tamales with beans forming a sea shell on top; tamales made of a dough of maize softened in lime, with beans forming a sea shell on top; tamales of maize softened in wood ashes; turkey pasty cooked in a pot, or sprinkled with seeds; tamales of meat cooked with maize and yellow chili; roast turkey hen; roast quail.
- 'Market food: white tortillas with a flour of uncooked beans; turley with a sauce of small chilis, tomatoes, and ground squash seeds; turkey with red chilis; tirkey with yellow chilis; turkey with green chilis; venison sprinkled with seeds; hare with sauce; rabbit with sauce; meat stewed with maize, red chilli, tomatoes, and ground squash seeds; birds with toasted maize; small birds; dried duck; duck stewed in a pot; the atzitzicuilotl bird stewed in a pot; roast of meat; fried meat in a sauce of red chili, tomatoes, and ground squash seeds; pottage of yellow chili; sauces of ordinary tomatoes and small tomatoes and yellow chili, or of tomatoes and green chili; diluted [sauces] with tomatoes; white fish with yellow chili;
- ante 1585 : Bernardinus de Sahagun, Historia general de las cosas de Nueva España (manuscriptum, ante 1585) lib. 10 f. 49r quaere paginam 101
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 66-119
Gastronomia Balcanica[recensere | fontem recensere]
- "Nourriture" in Ami Boué, La Turquie d'Europe (4 voll. Lutetiae: Bertrand, 1840) vol. 2 pp. 234-258
- Maria Johnson, "North Balkan Food, Past and Present" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 122-133 apud Google Books)
Ars convivalis Batavica[recensere | fontem recensere]
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 165-173
Ars convivalis Belgica[recensere | fontem recensere]
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 133-164
Gastronomia Californiense[recensere | fontem recensere]
- 1898 : Encarnación Pinedo, El cocinero español. Franciscopoli (Dan Strehl, Victor Valle, edd., Encarnación’s kitchen : Mexican recipes from nineteenth-century California [Berkeleiae: University of California Press, 2003])
- Gregory McNamee, Tortillas, Tiswin and T-bones: a food history of the southwest (Albuquerque: University of New Mexico Press, 2017) pp. 70-71, 151, 187
- Jeffrey M. Pilcher, Planet Taco: a global history of Mexican food (Novi Eboraci: Oxford University Press, 2012) pp. 69-71
- Jeffrey M. Pilcher, "Was the Taco Invented in Southern California?" in Gastronomica vol. 8 no. 1 (2008) pp. 26–38
- Robert F. G. Spier, "Food Habits of Nineteenth-Century California Chinese" in California Historical Society Quarterly vol. 37 (1958) pp. 79–84
Gastronomia Cambrica[recensere | fontem recensere]
- Bobby Freeman, "Is Welsh Cookery Really There?" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp.221-230 apud Google Books)
Ars coquinaria Canadensis[recensere | fontem recensere]
- Michael E. Eliot Hurst, "Vestiges of Colonial and Post-Colonial Food in Regional English-CXanadian cooking" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 231-242 apud Google Books)
Gastronomia Catalana[recensere | fontem recensere]
- Rudolf Grewe, "Catalan Cuisine in an Historical Perspective" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 170-178 apud Google Books)
Ars convivalis Civitatum Foederatarum[recensere | fontem recensere]
- Gustavo Arellano, Taco USA: How Mexican Food Conquered America. Novi Eboraci: Scribner, 2012
- Paul Freedman, "American Restaurants and Cuisine in the Mid—Nineteenth Century" in New England Quarterly vol. 84 (2011) pp. 5-59 JSTOR
Gastronomia Civitatum Meridianarum[recensere | fontem recensere]
- Raymond Sokolov, "Sunbelt Food: southern cooking, the major surviving native cuisine in the U.S.A." in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 243-246 apud Google Books)
Ars convivalis Dacoromanica[recensere | fontem recensere]
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 346-351
Ars coquinaria Danica[recensere | fontem recensere]
- "Copenhague, la carte et le territoire" in Les Cahiers de la gastronomie n° 5 (Novembri 2010)
Gastronomia Formosana[recensere | fontem recensere]
Categoria iam creata
- Sota Yamamoto, Eiji Nawata, "Use of Capsicum frutescens L. by the Indigenous Peoples of Taiwan and the Batanes Islands" in Economic Botany vol. 63 (2009) pp. 43-59 JSTOR
Ars coquinaria Francica[recensere | fontem recensere]
- "L’inscription par l’unesco du repas gastronomique des français" in Les cahiers de la gastronomie n° 5 (Novembri 2010)
- Carole Faivre, Onomastique de l’art culinaire en France (Dissertatio universitatis Parisiensis Occidentalis, 2012)
- Jean-Louis Flandrin, "Différence et différenciation des goûts: réflexions sur quelques exemples européens" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 191-207 apud Google Books)
- Philip Hyman, Mary Hyman, "The Perception of Regional Cooking in French Cookbooks of the Eighteenth Century" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 208-215 apud Google Books)
Ars coquinaria Gambiensis[recensere | fontem recensere]
- P. K. Murphy, "The Foods and Cooking of Rural Gambia" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 290-298 apud Google Books)
Ars coquinaria Germanica[recensere | fontem recensere]
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 174-231
- Sarah Kelly, "Specialty Baking in Germany, Austria and Switzerland" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 148-163 apud Google Books)
Ars coquinaria Graeca[recensere | fontem recensere]
- Elise Morton, "‘A unique culinary repertoire’: What makes food and drink in Thessaloniki so special?" in The Guardian (8 Februarii 2022)
Ars coquinaria Helvetica[recensere | fontem recensere]
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 310-319
- Sarah Kelly, "Specialty Baking in Germany, Austria and Switzerland" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 148-163 apud Google Books)
Ars convivalis Hispanica[recensere | fontem recensere]
- 1865 : Herbert Byng Hall, The Queen’s Messenger; or, Travels on the High-ways and Bye-ways of Europe [pp. 337-346
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 273-301
Ars convivalis Hungarica[recensere | fontem recensere]
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 340-345
Ars coquinaria Iaponica[recensere | fontem recensere]
- "Le mangeur et les écrivains nippons" in Les Cahiers de la gastronomie n° 15 (2013?)
- Jane Cobbi, "Terminologie culinaire au Japon: des modes de préparation aux mets consommés" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 9-30 apud Google Books)
Ars coquinaria Imperii Hispanici[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 228-246
Ars coquinaria Incarum[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 169-229
Ars coquinaria Indica[recensere | fontem recensere]
- "Le thé en Inde" in Les Cahiers de la gastronomie n° 21 (2015)
- Divya Narayanan [Schäfer], Cultures of Food and Gastronomy in Mughal and post-Mughal India (dissertatio Heidelbergensis, 2015)
- Joyce Pamela Westrip, "Some Persian Influences on the Cooking of India" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 67-95 apud Google Books)
Ars coquinaria Iranica[recensere | fontem recensere]
- "Irani Chai, les cafés iraniens de Bombay" in Les Cahiers de la gastronomie n° 19 (2014?)
Ars convivalis Italica[recensere | fontem recensere]
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 232-272
Ars coquinaria Mayarum[recensere | fontem recensere]
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 120-168
Ars coquinaria Mexicana[recensere | fontem recensere]
- Gustavo Arellano, Taco USA: How Mexican Food Conquered America. Novi Eboraci: Scribner, 2012
- John G. Bourke, "The Folk-Foods of the Rio Grande Valley and of Northern Mexico" in Journal of American Folklore vol. 8 (1895) pp. 41-71
- Keith J. Guenther, "The Development of the Mexican-American Cuisine" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 262-285: vide pp. 273-279 apud Google Books)
- Diana Kennedy, The Essential Cuisines of Mexico. Nova ed. Clarkson Potter, 2009
- Salvador Novo, Cocina mexicana, o historia gastronomica de la Ciudad de México. 1967
- Jeffrey M. Pilcher,Planet Taco: a global history of Mexican food (Novi Eboraci: Oxford University Press, 2012) pp. 68-69
- Jeffrey M. Pilcher,The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917. UNM Press, 2006
Gastronomia Mumbaiensis[recensere | fontem recensere]
- "Irani Chai, les cafés iraniens de Bombay" in Les Cahiers de la gastronomie n° 19 (2014?)
Gastronomia Neomexicana[recensere | fontem recensere]
Susanna Magoffin [en] first tasted chilly verde in the home of simple rancheros. This dish comprised green chiles, meat, and onion, boiled together and accompanied by blue corn tortillas. We had neither knives, forks, or spoons, but made as good substitutes as we could by doubling a piece of tortilla, at every mouthful—but by the by there were few mouthfuls taken, for I could not eat a dish so strong, and unaccustomed to my palate. Later that fall, as the piquant flavors grew more familiar, she sampled a more elaborate version of Hispanic provincial cooking at the feast of the patron saint San Gabriel. The meal had taken a week to prepare and ran through multiple courses, beginning with roasted mutton, perhaps flavored with red chile adobo, followed by stewed chicken with onions, and for dessert, bread pudding (capirotada) with half-dried grapes (pasas) from the recent harvest instead of the raisins more commonly available at Christmas or Lent. Even this feast seemed rustic in comparison with the entertainments given by Santa Fe’s merchant elite. At one event, Magoffin dined on oyster soup, vermicelli, multiple courses of meat, and champagne “without reserve.”
- 1847 : Susan Shelby Magoffin, ephemerides (Stella M. Drumm, ed., Down the Santa Fe Trail and into Mexico: The Diary of Susan Shelby Magoffin, 1846–1847 [Novo Portu: Yale University Press, 1962] pp. 65, 94 fide:
- Gregory McNamee, Tortillas, Tiswin and T-bones: a food history of the southwest. Albuquerque: University of New Mexico Press, 2017
- Jeffrey M. Pilcher,Planet Taco: a global history of Mexican food (Novi Eboraci: Oxford University Press, 2012) pp. 68-69
- Jeffrey M. Pilcher, "Tex-Mex, Cal-Mex, New Mex, or Whose Mex? Notes on the Historical Geography of Southwestern Cuisine" in Journal of the Southwest vol. 43 (2001) pp. 659–679
Gastronomia Normannica[recensere | fontem recensere]
Inter cibos speciales urbium Normannorum medio saeculo XIX enumeravit Gustavus Le Vavasseur poëta Normannus:
- Nos villes du terroir normand
- Ont chacune, aux yeux du gourmand,
- Leurs types:
- Rouen va son sucre croquant,
- Vire a ses andouilles
- Et Caen ses tripes
("Urbs quaeque nostra terrae Normannae oculis ganeonum insigne suum habet: Rotomagus saccharum suum ruminat; Vira andullias, Cadomum trippas habet").[26]
- 1828 : "Repas normand" in Amand Claude Masson de Saint Amand, Lettres d'un voyageur à l'embouchure de la Seine (1828) (pp. 226-236 apud Google Books)
- 1840 : Louis Duval, Gargantua en Normandie : étude archéologique et philologique. Alenconiae: Marchand-Saillant, 1880 Textus
Gastronomia Novae Angliae[recensere | fontem recensere]
- Lorna Sass, "New England Cookery" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 255-261 apud Google Books)
Gastronomia Parisiensis[recensere | fontem recensere]
- "Cuisine de l’exil le goût de l’Afghanistan à Paris" in Les Cahiers de la gastronomie n° 17 (2013?)
Gastronomia Polynesia[recensere | fontem recensere]
- Helen M. Leach, "Cooking Without Pots: aspects of prehistoric and traditional Polynesian cooking" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 312-321 apud Google Books)
Ars convivalis Portugallensis[recensere | fontem recensere]
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 302-309
Gastronomia Provincialis[recensere | fontem recensere]
- Yvonne Knibiehler, "Essai sur l'histoire de la cuisine provençale" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 184-190 apud Google Books)
Ars coquinaria Russica[recensere | fontem recensere]
- 1865 : Herbert Byng Hall, The Queen’s Messenger; or, Travels on the High-ways and Bye-ways of Europe [pp. 236-253
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 380-400
- Natalia M. Kolb-Seletski, "Gastronomy, Gogol, and His Fiction" in Slavic Review vol. 29 (1970) pp. 35-57 JSTOR
- Lesley Chamberlain, "Ideology and the Growth of a Russian School of Cuisine" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 140-147 apud Google Books)
- R. E. F. Smith, "Russian Diet" in Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 134-139 apud Google Books)
Gastronomia Siciliana[recensere | fontem recensere]
- "Histoire de la gastronomie sicilienne" in Les Cahiers de la gastronomie n° 12 (2012?)
Ars convivalis Suecica[recensere | fontem recensere]
- 1865 : Herbert Byng Hall, The Queen’s Messenger; or, Travels on the High-ways and Bye-ways of Europe [pp. 37-48
- 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 371-377
Gastronomia Texana[recensere | fontem recensere]
- c. 1842 : William Bollaert, commentaria (W. Eugene Hollon, Ruth Lapham Butler, edd., William Bollaert's Texas [Norman: University of Oklahoma, 1956] p. 218)
- Gustavo Arellano, Taco USA: How Mexican Food Conquered America. Novi Eboraci: Scribner, 2012
- John G. Bourke, "The Folk-Foods of the Rio Grande Valley and of Northern Mexico" in Journal of American Folklore vol. 8 (1895) pp. 41-71
- Keith J. Guenther, "The Development of the Mexican-American Cuisine" in * Alan Davidson, ed., National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981 (Londinii: Prospect Books, 1981) (pp. 262-285: vide pp. 273-279 apud Google Books)
- Link, Roach, and Sewell. Eats: A Folk History of Texas Foods. TCU Press (1992). ISBN 0-87565-035-X
- Gregory McNamee, Tortillas, Tiswin and T-bones: a food history of the southwest (Albuquerque: University of New Mexico Press, 2017) pp. 70-71, 151, 187
- Jeffrey M. Pilcher, Planet Taco: a global history of Mexican food (Novi Eboraci: Oxford University Press, 2012) pp. 66-67
- Jeffrey M. Pilcher, "Tex-Mex, Cal-Mex, New Mex, or Whose Mex? Notes on the Historical Geography of Southwestern Cuisine" in Journal of the Southwest vol. 43 (2001) pp. 659–679
- Frank X. Tolbert, A Bowl of Red: A Natural History of Chili con Carne. Garden City Novi Eboraci: Doubleday, 1972; 1a ed.: 1966 Exemplar mutuabile
- Robb Walsh, The Tex-Mex Cookbook: A History in Recipes and Photos. Novi Eboraci: Broadway Books, 2004
- Marvin Charles Bendele, Food, Space, and Mobility: The Railroad, Chili Stands, and Chophouses in San Antonio and El Paso, 1870-1905 (dissertatio Universitatis Texanae, 2015)
- De reginis capsicorum Antoniopolitanis
- Marian L. Martinello, The Search for a Chili Queen on the Fringes of a Rebozo. Arce Vorthensi: TCU Press, 2009
- Jeffrey M. Pilcher, "Who Chased Out the ‘Chili Queens’? Gender, Race, and Urban Reform in San Antonio, Texas, 1880–1943" in Food and Foodways vol. 16 (2008) pp. 173–200
- Jeffrey M. Pilcher, Donna R. Gabaccia, "‘Chili Queens’ and Checkered Tablecloths: Public Dining Cultures of Italians in New York City and Mexicans in San Antonio, Texas, 1870s–1940s" in Radical History Review no. 110 (2011) pp. 109–126
- Sara Ramirez, "San Antonio Royalty: The Reign of the Chili Queen" (2019) apud StMU Research Scholars
- "Chili con carne: the chili stands and the chili queens" in Robb Walsh, The Tex-Mex Cookbook: A History in Recipes and Photos (Novi Eboraci: Broadway Books, 2004) cap. 3
Gastronomia Zingarica[recensere | fontem recensere]
Categoriam iam habemus
- "Buvons, mangeons avec les roms" in Les Cahiers de la gastronomie n° 20 (2014?)
Varia[recensere | fontem recensere]
Buffet [en][recensere | fontem recensere]
- 1808 : Grimod de la Reynière et al., Almanach des gourmands vol. 6 (1808) pp. 1-8 ("Des ambigus")
Cena nocturna[recensere | fontem recensere]
- Fontes antiquiores
- 1804 : Grimod de la Reynière et al., Almanach des gourmands vol. 2 (2a ed. 1804) pp. 65-74
Cenula[recensere | fontem recensere]
Cibus viarius[recensere | fontem recensere]
- "Street-food: la France n’est plus à la rue" in Les Cahiers de la gastronomie n° 11 (2012?)
Collectus citrorum oppidi Sancti Iuliani[recensere | fontem recensere]
"Vergers de collection d'agrumes de l'Inra et du Cirad de San Giuliano", vide hic
Gastronomia domestica[recensere | fontem recensere]
- "La cuisine de la mère du paléolithique à nos jours", "Le fait maison au restaurant", "De la gamelle au bento", "Le fait maison vu à la télé", "Vers une gastronomie autarcique?", "Apprendre à cuisiner comme à la maison", "Le fait maison dans les plats préparés" in Les Cahiers de la gastronomie n° 21 (2015)
Gastronomia molecularis[recensere | fontem recensere]
- "La cuisine moléculaire est morte, vive la cuisine moléculaire !" in Les Cahiers de la gastronomie n° 8 (2011)
Gastronomia praehistorica[recensere | fontem recensere]
- "La cuisine de la mère du paléolithique à nos jours" in Les Cahiers de la gastronomie n° 21 (2015)
Magister hospitii[recensere | fontem recensere]
- 1806 : Grimod de la Reynière et al., Almanach des gourmands vol. 5 (1807) pp. 57-64, cf. vol. 4 p. 216, vol. 8 p. 43
Interpretatio cenarum[recensere | fontem recensere]
- 1882 : "Les Menus" in La Vie parisienne vol. 34 (1882) (pp. 433-435 apud Google Books)
[recensere | fontem recensere]
- Caes. B. C. 2, 4; Liv. 36, 27
- "World's Oldest Planked Boats"
- Andrew Kawker, "Report of Oldest Boat Hints at Early Trade Routes"
Obesitas[recensere | fontem recensere]
- Gilles Fumey, "Manger tue !" in Libération (10/11 Septembris 2020)
Paropsis[recensere | fontem recensere]
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., "小菜單 = Side Dishes" cum [https://wayoftheeating.wordpress.com/category/suiyuan-shidan/side-dishes/ serie paropsidum)
Pincerna[recensere | fontem recensere]
- 1808 : Grimod de la Reynière et al., Almanach des gourmands vol. 6 (1808) pp. 18-25 ("Des sommeliers")
quart-d'heure de Rabelais[recensere | fontem recensere]
- http://stella.atilf.fr/Dendien/scripts/tlfiv5/visusel.exe?30;s=1236710730;r=2;nat=;sol=1;
- 1825 : Ioannes Anthelmus Brillat-Savarin, Physiologie du goût (Lutetiae, 1826) vol. 1 vol. 2 meditatio 28
- fr:Le Quart d'heure de Rabelais (film)
Vinalia[recensere | fontem recensere]
- Christophe Caillaud, "Vinalia, fête du vin et de la cuisine antiques" in Territoires du vin no. 8 (2019)
Notae[recensere | fontem recensere]
- ↑ Diego Zancani, "Notes on the vocabulary of gastronomy in literary works from Boccaccio to Giulio Cesare Croce" in The Italianist vol. 30 suppl. 2 (2010) pp. 132-148
- ↑ Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.
- ↑ "Agresta": Arnaldus de Villa Nova, Regimen sanitatis ad regem Aragonum
- ↑ "Ass flesh, Equus asinus L. Caro asinina": George Pearson, Arranged catalogues of the articles of food, seasonings and drinks (Londinii, 1821) p. 13
- ↑ "Capreolina inter ferinas alias summe delicata est, grata & tenera omniúmque minus noxia, ad cuius bonitatem proximè accedit damarum caro": Iosephus Quercetanus, Diaeteticon polyhistoricon (1607) (p. 311 apud Google Books)
- ↑ "Cuniculina caro cognata est leporinae": Helius Eobanus Hessus, De tuenda bona valetudine (1551) (f. 40v apud Google Books)
- ↑ "caro cuniculina": Georgius Pictorius, Sanitatis tuendae methodus carmine elegiaco conscripta (1561?) (in indice apud Google Books)
- ↑ "De damulina": Georgius Pictorius, Sanitatis tuendae methodus carmine elegiaco conscripta (1561?) (p. 12 apud Google Books)
- ↑ "Capreolina inter ferinas alias summe delicata est, grata & tenera omniúmque minus noxia, ad cuius bonitatem proximè accedit damarum caro": Iosephus Quercetanus, Diaeteticon polyhistoricon (1607) (p. 311 apud Google Books)
- ↑ Kenelm Digby; George Hartman, ed.? The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened. Londinii: Henry Brome, 1669 (pp. 117-118 apud Google Books)
- ↑ "Caro leporina": Polybi De diaeta salubri sive de victu privatorum libellus (1561) (f. 58r et index apud Google Books)
- ↑ "Leporina satis boni nutrimenti vividum et floridum faciei colorem conciliat": Iosephus Quercetanus, Diaeteticon polyhistoricon (1607) (p. 311 apud Google Books)
- ↑ When they have to pay for their meat in market a very little is mode to suffice a family. It is generally cut into a kind of hash with nearly as many peppers as there are pieces of meat: this is all stewed together ... When the [corn] dough is al[l] ready a small portion at a time is taken and patted in the hands till thin as a flannel cake ... these cakes are baked on sheet iron and when eaten hot with butter or gravy are very palatable, but soon get tough. They answer the natives for spoons with which they all dip into the same dish of meat and peppers prepared as above, one spoon not lasting longer than to supply with two mouthfuls when a new one is made use of: #Clopper (1828) p. 74
- ↑ Jean-Antoine-Claude Chaptal et al.; Iosephus Voltiggi, interpr., Tractatus de vitis cultura arteque parandi vinum. Viennae [i.e. Vindobonae] 1808 (vol. 1 p. 76)
- ↑ Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.
- ↑ ... parquoy furent tous ces princes à Bruges sans pouvoir tomber en aucun accord. Auquel lieu ils sejournerent tout cest hyver, et y tint le duc de Bourgogne grand estat, où ne furent épargnés les bons vins de Beaune, Arboys, et chasteau Charlon, voulant bien monstrer que le duc de Bourgogne est le prince des bons vins, tant au duché qu'au comté: #Paradinus (1566); versio Latina e #Salins (1702) p. 9 dempta, admodum emendata
- ↑ Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.
- ↑ Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.
- ↑ "vinea plantata vitibus monovasiae; planta de malvassia; vinea de malvassia; vites malvasiae": fontes apud Anagnostaces (2008) pp. 121, 135, 136, 139-141, 144, 145
- ↑ Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.
- ↑ "nomina ... Malacitanum, Toccaium, Cyprium, Creticum, Urbevetanum, Politianum ... suaviter sonant" (p. 62 apud Google Books)
- ↑ Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.
- ↑ Edouard de Pomiane, Radio cuisine (1920-1929) no. 66, fide Menu fretin
- ↑ Way of Eating
- ↑ Austin de Croze, homme de lettres et gastronome, aujourd’hui tombé dans l’oubli fut notamment à l’origine de la présence de la Section Gastronomique Régionaliste au Salon d’automne de 1923. Il est également l’auteur d’un étonnant ouvrage intitulé La Psychologie de la Table qui fût publié en 1928. Dans la préface, Fernand Laudet “de l’Institut” nous explique que cette Psychologie de la Table est un complément à la Physiologie du Goût de “l’autre, le grand autre” : Brillat-Savarin. Pour cet ouvrage, Austin de Croze a convoqué toutes les personnalités gastronomiques de son époque. Chacun apportant sa pierre pour démontrer que la gastronomie – française – constitue bien le neuvième art mais aussi pour promulguer de judicieux conseils à tous les gastronomes et parfaits amphitryons. Curnonsky, Édouard de Pomiane, Marcel Rouff et d’autres dont l’histoire n’a pas retenu les noms, apportent leur contribution à cette accumulation de textes sur la bonne manière de boire, de manger et de recevoir. On y apprend par exemple qu’il ne faut pas raconter d’histoires drôles avant le dessert, mais que “toutefois, avec les liqueurs, quelques contrepèteries bien choisies ou quelques surnoms récents obtiennent leur petit succès”. Cet ouvrage est donc un recueil d’articles, plus ou moins pertinents, sur le rôle des femmes, la suprématie de la cuisine française ou encore la gastronomie des villes, des régions ou des chasseurs. On y trouve même un article traitant d’un thème un peu obscur : “ocucultisme et gastronomie”. L’ouvrage s’achève par une série de 90 “originales et succulentes recettes” allant du gratin de champignons aux fines Marennes de Francis Carton (propriétaire du restaurant Lucas, près de la Madeleine), à la salade de chrysanthèmes en passant par le lapin trompette (farci d’un ou deux pieds de porc truffés), le caneton Tour d’Argent (recette d’A. Terrail), la gelée de goémon au chocolat (le goémon blanc étant le nom donné à l’agar-agar) et le goret bourré de la bonne manière. Cet ouvrage cite abondamment Grimod de La Reynière, notamment à propos du nombre de convives qui doit être compris entre trois et neuf “car neuf est le nombre de Muses et trois celui des Grâces.” On y apprend à se conduire avec les dames avec qui il convient “d’être poli pendant le premier service, galant au second et tendre au dessert” mais, attention, “jusqu’au champagne, son genou ne doit prendre aucune part à la conversation”. L’auteur de cet article – Jean Lagrange – nous donne un judicieux conseil si toutefois “on a le malheur de se trouver le voisin d’un enfant”. Le seul parti à prendre est alors “de le griser au plus vite, afin que sa maman lui fasse quitter la table”]] : Laurent Seminel in Le Menu no. 61
- ↑ Gustavus Le Vavasseur in Revue normande et percheronne illustrée (vol. 2 [1893 p. 95] apud Google Books)