#Fercula, Fercula F-L, Fercula M-P, Fercula R-Z, #Materies etc., #Potiones, #Vinum, #Species, #Homines et loci, #Varia
Usor:Andrew Dalby/Ostreae

Fercula

Ajiaco

See Wikipedia The renowned scholar Fernando Ortiz compared Cuban national identity to the cooking of ajiaco, an African stew of starchy tubers, indigenous ají (chiles), and Spanish beef ... (Pilcher 2014)

Fernando Ortiz, “Los factores humanos de la cubanidad,” in Etnia y sociedad, ed. Isaac Barreal (Havana: Editorial de Ciencias Sociales, 1993), 1–20
Jeffrey M. Pilcher, ‘Latin American food between export liberalism and the Vía Campesina.’ In: Paul Freedman et al., eds, Food in Time and Place: the American Historical Association companion to food history (Berkeley: University of California Press, 2014): 120–141
c. 1599 : Gaspar Afonso, "Relaçam da viagem e successos da nao S. Francisco no anno de 1596" in Bernardo Gomes de Brito, ed., História trágico-marítima (Olisipone, 1735-1736) vol. 2 p. 416 (“hagiaco”)

Alae squalorum

1904 : Oriental Restaurant, Mann Fang Lowe Co., Novi Eboraci

Alliata alba

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

(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")

Askipicium esocis

Salmon in aspic. Cf. Askipicium

Tacuinum sanitatis. Argentorati, 1531 (p. 71 cum imagine apud Google Books) ("askipicium ... esocte")
Ckbk from La Varenne via Anne Willan
Epicurious
La Boucanerie d’Henri

Andullia

1810 : Grimod de la Reynière et al., Almanach des gourmands vol. 7 (1810) pp. 133-135

Astacus Courchamps

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

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")

https://logeion.uchicago.edu/avenatum

Baco

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")

Blanquette de veau^(en)

David Downie, A Taste of Paris: a history of the Parisian love affair with food (Novi Eboraci: St Martin's Press, 2017 ISBN 978-1-250-08293-0) pp. 150-162 passim (Paginae selectae apud Google Books)
Downie cites Les dons de Comus, also Scappi

Bossex leporinus

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

1806 : Stendhal, journal, see dict.
1849 : Gulielmus Makepeace Thackeray, "The Ballad of Bouillabaisse" in Punch (vol. 16 p. 67 apud Google Books) (cf. P. Douhaire, "Thackeray" in Le Correspondant [1864])
1859 : Joseph Méry, "La Bouille-abaisse" in Charles Monselet et al., La Cuisinière poétique (Lutetiae: Lévy) pp. 9-13
1861 : Gulielmus Makepeace Thackeray, "A Mississippi Bubble" in Cornhill Magazine vol. 4 (1861) (p. 755 apud Google Books)
1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 101-102

Brandade

1805 : Grimod de la Reynière et al., Almanach des gourmands vol. 3 (2a ed. 1805) p. 207

Brodium album

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)

"Le bœuf à la Chateaubriand" in Les Cahiers de la gastronomie n° 11 (2012?)

Capsicum Cincinnatiense

Cincinnati chili

Calvin Trillin, American fried (Novi Eboraci, 1974) cap. 7-8

Caput aprinum vel porcinum

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

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

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 vitellinum^(fr)

Cf. Iuscellum falsae testudinis

1552 : Theophilus Folengus, Baldus (editio 1552) 1.404, 6.11 ("qui ... vedellinas testas cum pelle cosinat", "te rogo per testam coctam cum pelle vedelli)
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)

Justin McCurry, "Japan’s island-shaped curry inflames tensions with Korean neighbours" in The Guardian (12 Octobris 2021)

Caseus e cramo

Grimod??
Elizabeth David, "Pleasing Cheeses" in Nova (Octobri 1965); reimpressa in Elizabeth David, An Omelette and a Glass of Wine (1984)

Cassoulet

Nicetas Choniates, Historia Urbs Capta 1.5

Cervellatum

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")
1604 : Lancelot de Casteau, Ouverture de cuisine lib. 2 "pour faire cervelade fin"

https://it.wikipedia.org/wiki/Cervellata

Parvum pastillum^(de)

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

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

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

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

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

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

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")

Modus ranae^(fr)

Pigeon à la crapaudine

David Downie, A Taste of Paris: a history of the Parisian love affair with food (Novi Eboraci: St Martin's Press, 2017 ISBN 978-1-250-08293-0) pp. 153, 162 (Paginae selectae apud Google Books)
Downie cites Voltaire

Cremor oryzae

"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

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

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

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

c. 1300 : Enseignements 62 (Grégoire Lozinski, ed., La Bataille de Caresme et de Charnage [Lutetiae: Honoré Champion, 1933] pp. 181-187) alibi

Figatelli^(it)

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

Flado^(it)

Cf. en:Fiadone, es:Flaó, en:Flaouna

Acta Sanctorum 16-20 Iunii p. lxii in notis Danielis Papebrochii ("formam ... flatonis seu fladonis, placentae Teutonibus Vlade dictae")
Theophilus Folengus, Baldus (editio 1552) 5.469

Focacia

Vicimedia Communia plura habent quae ad Andrew Dalby/Cibi spectant.

https://logeion.uchicago.edu/focacia
https://logeion.uchicago.edu/focacius
Busbequius
Franciscus Rabelaesus, Gargantua cap. 25

Inter meliores cibos circa Villam Francam in Rutenis productos enumerantur:

"Pagus Villae Francae omasa vitulina offert caseolosque caprinos et focacias" (Le Villefranchois offre ses tripous, tripes de veau, ses cabécous, fromages de chèvre, et sa fouace, variété de brioche).^[1]

"Fougasse" in Pierre Rézeau, ed., Dictionnaire des régionalismes de France (Bruxelles: Duculot, 2001) pp. 486-489

Frigărui^(ro)

Magyaros rablóhús
1875 : Andrew F. Crosse, "Wild boar hunting in Hungary" in The Argonaut vol. 5 (1875) ("It was now time for lunch. We soon had a good fire blazing, and prepared some 'robber's steak', which consists of slices of beef, bacon and onions skewered alternately on a piece of stick ... This preparation ias sprinkled with salt and pepper, and then roasted quickly over the glowing embeers of the wood fire. I can assure you it is most toothsome food -- I cannot sayy dish, for the dinner was in a certain sense à la Russe, there being no dishes on the table; everybody had his own 'stick'. When the galvanic pile got cold, then the holder thereof twisted and twirled it again over the hot embers, letting the fried fat fall on a hunch of bread. Our repast was washed down with Imperial Tokay!" (pp. 193-200, vide p. 198 apud Google Books)

Fristellum

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")

Fritola^(it)

and cf. en:Frittole (doughnut)

Theophilus Folengus, Baldus (editio 1552) 1.38

Frumentatum

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")

Frustula Pojarskij^(ru)

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 132-133 n.

Garbure

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)

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)

Gooseberry fool

Dalby
"Syllabubs and Fruit Fools" in Elizabeth David, An Omelette and a Glass of Wine (1984)

Haricot

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

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")

Hillae e capsicis

Chili dog

Calvin Trillin, American fried (Novi Eboraci, 1974) cap. 7-8

Iuscellum e collyris^(en)

1807 : Grimod de la Reynière et al., Almanach des gourmands vol. 5 (1807) pp. 102-109 "Des potages farineux")

Iuscellum e pinnis selachiorum

Sylvia Wu, Madame Wu's Art of Chinese Cooking (Monicopoli: Charles, 1973) p. 52 editionis 1976; Exemplar mutuabile editionis 1976 (sunt qui "Madam" loco "Madame" primam editionem intitulant)

Iusculum magistri hospitii^(fr)

1807 : Grimod de la Reynière et al., Almanach des gourmands vol. 5 (1807) pp. 302-304

Kavurma^(en)

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)

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

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)

Maccus^(it)

Pulmentum fabarum. An eadem res?

"Docta fuit grassos manibus componere gnoccos, Tortas, tortellos, maccum, muliebre polenta": Theophilus Folengus, Baldus (editio 1552) 6.537-538

Lepus modo regio^(fr)

cf. Rivus Morentini

David Downie, A Taste of Paris (Novi Eboraci: St Martin's Press, 2017) pp. 102-105 (Paginae selectae apud Google Books)
"Toulouse-Lautrec et le lièvre à la royale" in Les Cahiers de la gastronomie n° 5 (Novembri 2010)
"Lièvre à la royale : la part du Lion d’or, restaurant étoilé de Romorantin" in Nouvelle république (1 Novembris 2020)
"Championnat du monde du Lièvre à la royale"

Loup en croute

Trillin 1978 (1994 pp. 247-250)
cf. en:Salt crust but also Byzantine dinner!

Mont-blanc

Adam Reiner, "Getting Lost in the World’s Largest Stack of Menus" in Taste (1 Ianuarii 2023)

Mortarolum

An relevat "salsiccia de mortadello" (metaphora sexualis ut videtur) in Iohannes Boccacius, Decameron conclusio?^[2] 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")
1604 : Lancelot de Casteau, Ouverture de cuisine textus "Pour faire mortadelle ... Pour faire mortadelle d'esturgion"
https://logeion.uchicago.edu/morterellus

Musacas

"Musacas": ita Hispanice, cf. "... pizzas y musacas (lasaña sin pasta)"

Martin Dwyer, "George Perry-Smith’s Moussaka" (28 Februarii 2008)
1870 : Urbain-Dubois, Cosmopolitan cookery: popular studies (Londinii: Longmans, 1870) no. 1051; versionis Francogallicae editio 3a 1872 no. 1033 ("Mussaca, Moldavian fashion. Moussaka à la Moldave")

Nucatus

sc. panis "nucatus"+panis&source=bl&ots=EF6HN0XGEu&sig=ACfU3U1arXiy-gCr2A2Q-0wDildORZ67VQ&hl=en&sa=X&ved=2ahUKEwiRj4ChvNL3AhW3gc4BHa5jC9MQ6AF6BAgiEAM#v=onepage&q="nucatus"%20panis&f=false nucatus

"Le nougat" in Les Cahiers de la gastronomie n° 17 (2013?)

Ostreae Roffignac

Mary Land, Louisiana Cookery (p. 159 apud Google Books)
"Let Us Now Praise Famous Oyster Dishes"

Ova spongia Boulestin

Omelette Boulestin There is one thing above all you must avoid when making an omelette," advised the chef in a thick Anglo-French accent, "and that is an inferiority complex." He recommended a thick iron pan — "extremely hot," heated empty for "a good twenty minutes" so that most of the cooking takes place off the fire — and insisted the eggs be beaten lightly with a fork, and only at the last minute. A decisive flick of the wrist will help you turn the edges inward; the final product is shaped with the fork, "and the omelette" he said, "white, perfect, slides silently onto the dish." The chef’s name is Xavier Marcel Boulestin, and the show, Cook's Night Out, aired on the BBC in January of 1937, for the benefit of those poor British souls whose at-home kitchen staff had vamoosed for the evening. If that sounds a little niche, consider that a television just then cost an inflation-adjusted price of more than seven thousand dollars; only the super-rich could afford them. Boulestin’s omelette, white and perfect, is considered to be the very first dish ever cooked on television. (source: Bustillos) Cf. more than one omelette recipe in Simple French Cooking for English Homes. Londinii: Heinemann, 1923 (fide ckbk), among them Omelette à l'oseille.

Myself, My Two Countries: As a teen growing up in the country, he would bicycle with friends to lunch at some distant village inn: "An omelette, a sauté of chicken, a salad, cheese and a drink of the local wine... is there even now a better meal?" (source: Bustillos)

Maria Bustillos, "The Chef for Every Age: Before Anthony Bourdain, Mario Batali, or even Alice Waters, there was X. Marcel Boulestin" (6 Iulii 2016) apud Eater Inter fontes nostros

Pagliolaia

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 39-40

Pancake

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)

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)

Panicia

Vide it:Panissa, commons:Category:Panissa Vercellese; from "panicum"; search "panicia" and "panicia mensa"

1552 : Theophilus Folengus, Baldus (editio 1552) 2.211 et alibi ("panizza", interdum "pannizza"; Mullaney translates "minestrone")
Fried Panissa: a specialty from Liguria
"Panizza" apud Treccani

Pastillum sive copum

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

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

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

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

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 patataeque frictae

Fish and chips

Jimi Famurewa, "The Fryer’s Delight: Chippies might be in deep water but this old delight is still bubbling away" in Evening Standard (29 Iunii 2022)
Tom Lamont, "A funeral for fish and chips: why are Britain’s chippies disappearing?" in The Guardian (20 Iulii 2023)
John K. Walton, Fish and Chips and the British Working Class, 1870-1940

Piscis salatus^(fr)

Piscis salatus, pisces salsi, etc.

Pissaladière

Elizabeth David, "Pizza" in Sunday Times (1 Decembris 1957); reimpressa in Elizabeth David, An Omelette and a Glass of Wine (1984)

Plombières^(fr)

[[Antoninus enuo ab anno 1824 usque in 1829 iuxta Iacobum de Rothschild operam dedit. Ibi anno 1829 ad cenam Sydney, domina Morgan convocata est, quae famam Carême iam cognovit.^[3] Dum colloquium post cenam tenebant hic praeceptum bellariorum ad eam praebuit.^[4] Quae in libro France in 1829-30 convivium verbis generosis descripsit:

Cena ad stationem anni, ad tempus quo vivimus, ad spiritum aevi convenit. Sapor antiquae scientiae in nullo ferculo sentitus est: afuerunt iura aromatibus plena, gravata fusca, gustus cayennae pimentaeque, tinctus kecap nucumque conditorum. Destillationes delicatissimorum ciborum, summa arte chemica extractae, fundum omnium constituit. Quaeque caro aroma sua, quaeque herba viriditatem suam praebuit.^[5]

Po' boy

Michael Mizell-Nelson, "French bread" in Susan Tucker, ed., New Orleans Cuisine: Fourteen Signature Dishes and Their Histories (University Press of Mississippi, 2009. ISBN 978-1-60473-645-8) pp. 38-53
Barry Popik, "Po’ Boy or Poor Boy (sandwich)", "Pour le Bois (sandwich) & Pourbois (unsupported “po’ boy” French etymologies)"

Prandium aratoris^(en)

^[6]

Steven Morris, "Devon pub reaps Twitter storm after adding ploughperson’s to menu" in The Guardian (28 Martii 2022)

Porcina pastillata

(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

1859 : Louis de Dax, "Puchero espagnol" in Charles Monselet et al., La Cuisinière poétique (Lutetiae: Lévy) pp. 79-81

Pudingum montis Salvatoris

Pouding Salvator

1905 : Iosephus Favre, Dictionnaire universel de cuisine pratique (2a ed.) vol. 4 pp. 1646-1647
1
2

Pullina pastillata

(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"

Recocta^(it)

... Velabrian: caseus, Mart. 13, 32, 2; cf. id. ... 13, 32, 2: massa recocta foco Velabrensi ...
"mascherpam ... caldam" macaronice Theophilus Folengus, Baldus (editio 1552) 6.224, cf. 8.20, sicut Lombardice hodie mascherpa vel mascarpa^(it)

Resoles

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

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")

Salsicia Bononiensis

1604 : Lancelot de Casteau, Ouverture de cuisine lib. 2 "Pour faire saulsisse de Bologne ... Saulsisse de Bologne de poisson"

Sardenara^(en)

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)

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

1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 53-54

Solea Normannica

"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)

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

Exemplar mutuabile

Barry Popik, "Son-of-a-Bitch Stew (Son-of-a-Gun Stew)" (2006)

Stew

"suffocare" (see Casaubon's Athenaeus 395f-396a; compare DMBLS "suffocale" and "suffocacium")

Sueaus

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

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

Dalby
"Syllabubs and Fruit Fools" in Elizabeth David, An Omelette and a Glass of Wine (1984)

Tartiflette

Serge Bourgeat, Catherine Bras, "Entre ancrage local, mondialisation culturelle et patrimonialisation… Une géographie de la tartiflette" (2021) apud Géoconfluences

Tlacatlaolli

Potagium de carne humana

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 98

Torta

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.]")
Theophilus Folengus, Baldus (editio 1552) 6.537-538, cf. 1.483 "Docta fuit grassos manibus componere gnoccos, Tortas, tortellos, maccum, muliebre polenta"

Tripou

Vicimedia Communia plura habent quae ad Andrew Dalby/Cibi spectant.

Inter meliores cibos circa Villam Francam in Rutenis productos enumerantur:

"Pagus Villae Francae omasa vitulina offert caseolosque caprinos et focacias" (Le Villefranchois offre ses tripous, tripes de veau, ses cabécous, fromages de chèvre, et sa fouace, variété de brioche).^[7]

Venatio e frumentato

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")

https://logeion.uchicago.edu/frumentatum

Venter porcinus

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

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

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

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)

"La blanquette d’agneau" in Les Cahiers de la gastronomie n° 9 (2011?)

== Vitulia Orloff Cf. Urbanus Dubois

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 32-33

Welsh rabbit

1825 : Ioannes Anthelmus Brillat-Savarin, Physiologie du goût (Lutetiae, 1826) vol. 1 vol. 2 varietates 3

Zalabia^(en)

"De la zlabya au cornet glacé" in Les Cahiers de la gastronomie n° 12 (2012?)

Materies etc.

Agallochum^(en)

Cf. Aquilaria malaccensis

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

Agresta^[8]

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)

Amylum vignae radiatae

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))

Aroma vanillae naturale

1810 : Grimod de la Reynière et al., Almanach des gourmands vol. 7 (1810) pp. 47-58

Ascalonicum^(en)

Latin name?

1552 : Theophilus Folengus, Baldus (editio 1552) 2.280 "scalognas" acc. pl.

Asinina

^[9]

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

Askipicium

Aspic. Cf Askipicium esocis (supra)

Tacuinum sanitatis. Argentorati, 1531 (p. 71 cum imagine apud Google Books) ("askipicium")
Maria Lucia De Nicolò, Del mangiar pesce fresco, 'salvato', 'navigato' nel Mediterraneo Alimentazione, mercato, pesche ancestrali (secc. XIV-XIX) (Bononiae, 2019) pp. 129-131 et alibi Textus ("askipecia")

Atolli^(en)

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 132-140, 159

Baco blanc^(fr)

Bramley's Seedling

Elizabeth David, "Big Bad Bramleys" in The Spectator (26 Octobris 1962); reimpressa in Elizabeth David, An Omelette and a Glass of Wine (1984)

Burrito

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

"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

1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 106-107 ("coq vierge")

Capreolina

^[10]

1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 31-32

Carabasses (marrow? gourd?)

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)

(vide Google); Chondrus crispus

"Agar-agar, carraghénane et goémon blanc" in Les Cahiers de la gastronomie n° 11 (2012?)

Cervina

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

1810 : Grimod de la Reynière et al., Almanach des gourmands vol. 7 (1810) pp. 47-58

Columbina

"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

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 豆腐皮 = Tofu skin, 素燒鵝 = Roast Vegetarian Goose)

Coturnina

"[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

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

"Crudivorisme, les mordus du crus" in Les Cahiers de la gastronomie n° 16 (2013?)

Cucumer conditus^(en)

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 醬瓜 = Soy-Pickled Cucumbers)

Cuniculina

^[11]^[12]

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

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

^[13]^[14]

1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 30-31

Enchilada

"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

Gnocci

"Sollicitant altrae teneros componere gnoccos, qui per formaium rigolant infrotta tridatum": Theophilus Folengus, Baldus (editio 1552) 1.48, cf. 1.38, 6.537

Herefordshire redstreak

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.^[15]

Iecur (gastronomia)^(en)

seu ficatum?

1552 : Theophilus Folengus, Baldus (editio 1552) 1.414-415 ("Est qui copertos redeselli veste figatos Voltat in argutis lardo cridante padellis")

Itrium

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)

Laoganma (embamma)

en:Tao Huabi et en:Lao Gan Ma
Helen Sullivan, "‘China’s hottest woman’: the driving force behind crunchy chilli sensation Lao Gan Ma" in The Guardian (5 Novembris 2022)
Situs proprius

Leporina

^[16]^[17]

1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 32-33

Lupina

(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)

Cf. polenta

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

Mascarpo

"mascarponem" et "mascarponis casei" in interrete legimus

Medulla bubula

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)

Melimelata aurantiorum

Orange marmalade

1655 : W. M. [W. La Montague?], The Queen's Closet Opened (Londinii: Nathaniel Brook) p. 247, 249

Melitutta^(en)

"melituttae (Pfefferküchen)": Gesner, Historia animalium vol. 4 p. 1282

Migliaccio (gastronomia dell'Emilia-Romagna)^(it)

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

1806 : Thénard in Bull. de la Soc. de méd. vol. 3 p. 35 citatio
1825 : Ioannes Anthelmus Brillat-Savarin, Physiologie du goût (Lutetiae, 1826) vol. 1 vol. 2 meditatio 4.28

Ovum pullinum^(en)

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

Persuttus^(en)

Macaronice: an alibi melius?

1552 : Theophilus Folengus, Baldus (editio 1552) 1.469 ("Persuttos huc terra suos Labruzza recarat")

Phasianina

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)

Polenta

"Docta fuit grassos manibus componere gnoccos, Tortas, tortellos, maccum, muliebre polenta": Theophilus Folengus, Baldus (editio 1552) 6.537-538

Poncire

1805 : Grimod de la Reynière et al., Almanach des gourmands vol. 3 (2a ed. 1805) p. 84

Protrimentum

a dish composed of various ingredients hashed together, a ragout, Ap. Met. 8, 31, 21 [L&S]; "a ground spice or herb" [OLD]

Pullastra

1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 68-70, 155

Pulvis dulcis

Vide catalogum et primam paginam
(col. 557 apud Google Books)

NB: est etiam "pulvis dulcis" apud alchemistas

Rana

1806 : Grimod de la Reynière et al., Almanach des gourmands vol. 4 (1806) p. 123 ff.

Reticellum^(en)

Caul. An "reticellum"?

1552 : Theophilus Folengus, Baldus (editio 1552) 1.414-415 ("Est qui copertos redeselli veste figatos Voltat in argutis lardo cridante padellis")

Saccharum acerneum

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)

Salsa

ante 1636 : Francesco Carletti, Ragionamenti di Francesco Carletti Fiorentino sopra le cose da lui vedute ne'suoi viaggi (Florentiae: G. Manni, 1701) pp. 109-110 ("... ridotti in forma di pasta la distendono sotilmente formandone stiacciate rotonde, e grosse quanto la constola d'un coltello; e messele tra due teglie infocate, l'arrostiscono, e cosï calde le mangiano con gran gusto, intinte in una lor' certe salsa, fatta di pepe rosso, sale, e acqua, che serve loro di companatico. Usano ancora mangiarlo nella sua pannocchia quando è fresco e tenero di latte messo a bollire nell' acqua, ovvero arrostito sotto la brace, ed è molto gustevole e buono")

Wendy Franco et al., "Survival of Salmonella and Staphylococcus aureus in Mexican Red Salsa in a Food Service Setting" in Journal of Food Protection vol. 73 (2010) pp. 1116-1120
Li Ma et al., "Survival and Growth of Salmonella in Salsa and Related Ingredients" in Journal of Food Protection vol. 73 (2010) pp. 434-444

Slip-coat cheese

1669 : Kenelm Digby; George Hartman, ed.? The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened. Londinii: Henry Brome, 1669 (pp. 267-272 apud Google Books)

Suppressata^(it)

Suppressata rarius Italiane

Theophilus Folengus, Baldus (editio 1552) 1.470 ("recarat huc ... supressadas Napoli gentilis")

Surculi vignae radiatae

cf. Vigna radiata

Toblerone

Tuber

1812 : Grimod de la Reynière et al., Almanach des gourmands vol. 8 (1812) pp. 4-10

Ursina

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)

Vulpina

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)

Zucca^(en)

1552 : Formula:Baldo ("varios ... recoltos: Navones, ravas verzasque, cucumera, zuccas, Porra, favam frescam, remolazzos, aya, civollas")

Potiones

atolli^(en)

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 117-119, 132-140

Balché

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 117-119, 132-140, 166
Pedro Sánchez de Aguilar, Informe contra los adoradores de ídolos del Obispado de Yucatán (1639) textus

Bishop

https://www.cnrtl.fr/definition/bischoff
1804 : Grimod de la Reynière et al., Almanach des gourmands vol. 2 (2a ed. 1804) pp. 204-207

Bullans iuniperatum

Ramos gin fizz

1902 : James S. Zacharie, New Orleans guide (Novae Aureliae: Hansell) p. 58 editionis 1902 ("Saloons. Ramos ... Celebrated for its Gin Fizz")

Claretum

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")

Daiquiri

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 240 (editio 1a: 2007)

Defrutum Anglicum^(en)

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

Dolin^(fr)

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 217 (editio 1a: 2007)

Elixir (temetum)

Liqueur

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

Brian Tasch, Corpse revived
- "A Tasting Guide to Gentian Liqueurs" (2020)

Elixir amarum

Bitters

1939 : Charles H. Baker Jr, The Gentleman’s Companion, Volume II: being an exotic drinking book (Novi Eboraci: Derrydale Press) pp. 150-154
Brad Thomas Parsons, Bitters: a spirited history of a classic cure-all. Berkeleiae: Ten Speed Press, 2011
David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar. 2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0 (editio 1a: 2007)
David Wondrich, Noah Rothbaum, edd., The Oxford Companion to Spirits and Cocktails. Novi Eboraci: Oxford University Press, 2021. ISBN 978-0-19-931113-2

Hellfire bitters

Jessie Kissinger, "Make Your Own Hellfire Bitters (Then Drink Them)"

Fen jiu

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"

[2]

Gallicauda Martinez

Amanda Schuster, "Sipping in season: the Martinez cocktail"

Cf. en:Hanky panky (cocktail)

Gallicauda Praesidis

Presidente

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 215 (editio 1a: 2007)

Gallicauda principis Walliae

Prince of Wales's cocktail

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 229 (editio 1a: 2007)

Irn-bru

Guardian

Jack Daniel's^(en)

Guardian

Mezcal

Mari Carmen Serra Puche, Jesús Carlos Lozano Arce, "Producción, circulación y consumo de la bebida del mezcal arqueológico y actual" in J. Long Towell, Amalia Attolini Lecón, edd., Caminos y mercados de México (Mexicopoli: Universidad Nacional Autónoma de México, Instituto Nacional de Antropología e Historia, 2009 ~)

Orangeade

1805 : Grimod de la Reynière et al., Almanach des gourmands vol. 3 (2a ed. 1805) p. 78

Picon^(en)

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 212 (editio 1a: 2007) ("Amer Picon")

Pigmentum

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)

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 117-119, 132-140

Pisco

Pisco punch:

Guillermo Toro-Lira, Alas de los querubines (2006)

posolli^(en)

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 117-119, 132-140

Pulque

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 84-87

Rob Roy

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 203 (editio 1a: 2007)

Spiritus cerasorum

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

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

Stinger (gallicauda)

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 246 (editio 1a: 2007)
1930 : Jere Sullivan, The drinks of yesteryear: a mixology Textus

Vischium Americanum

Vischium Kentukiense

Henry Crowgey, Kentucky Bourbon: The Early Years of Whiskeymaking. University Press of Kentucky, 1971
Stephanie Stewart-Howard, Kentucky Bourbon & Tennessee Whiskey. Rowman & Littlefield, 2015
Michael R. Veach, Kentucky Bourbon Whiskey: An American Heritage. University Press of Kentucky, 2013

Vischium e secale

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 182 (editio 1a: 2007)

Vinum

Vina Latina

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 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

vinum Tokatense

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? ^[18]
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

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

? Mangiaguerra

1552 : Theophilus Folengus, Baldus (editio 1552) 1.505
1596 : Andreas Baccius, De naturali vinorum historia. Romae pp. 326-327

Vinum Alnense

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

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)

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)

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

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

(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)

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)

Elizabeth David, "Golden Delicious" in The Spectator (10 Ianuarii 1964); reimpressa in Elizabeth David, An Omelette and a Glass of Wine (1984)

Vinum Barsacense

Claude Peyroutet, "Crus Classés de Sauternes & Barsac en 1855"

vinum bastardum

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

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)

1537 : Carolus Stephanus, Vinetum (Parisiis) f. 72v ([vina] Biturica)

Blanquette de Limoux

1633 : Guillaume Catel, Mémoire de l'histoire du Languedoc (Tolosae: Bosc) p. 43

Cabernet Pfeffer

Idem quod Mourtaou?

"An Overlooked, Historic California Grape Gets a New Life"

Vinum Californiense

"An Overlooked, Historic California Grape Gets a New Life"
Maynard A. Amerine, "An Introduction to the Pre-Repeal History of Grapes and Wines in California" in Agricultural History vol. 43 (1969) pp. 259-268 JSTOR
Julius L. Jacobs, "California's Pioneer Wine Families" in California Historical Quarterly vol. 54 (1975) pp. 139-174 JSTOR
Thomas Pinney, The makers of American wine. Berkeleiae: University of California Press, 2012

Cante-perdrix

^[19] 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)

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)

1825 : Ioannes Anthelmus Brillat-Savarin, Physiologie du goût (Lutetiae, 1826) vol. 1 vol. 2 meditatio 11.55

Vinum Castrocharolini

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".^[20]

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)

Vinum Celaticae^(it)

1552 : Theophilus Folengus, Baldus (editio 1552) 1.505-506 ("vernacia Voltae Affuit et qua se Bressana Celatica vantat"

Clausum Vougeot^(fr)

^[21]

1825 : Ioannes Anthelmus Brillat-Savarin, Physiologie du goût (Lutetiae, 1826) vol. 1 vol. 2 meditatio 11.55

Vinum Cociacense

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

1596 : Andreas Baccius, De naturali vinorum historia. Romae: ex officina Nicholai Mutii p. 350

Vinum Cornatis^(fr)

^[22]

1600 : Olivier de Serres, Le Theatre d'agriculture et mesnage de champs (Lutetiae) p. 145 (vins-blancs ... de Cornas)

vinum Corsum^(fr)

vel Corsicum?

1552 : Theophilus Folengus, Baldus (editio 1552) 4.327, cf. 1.511 ("expugnant ... Gregum zaynis Corsumque caraffis")

Vinum fortificatum^(fr)

1807 : Grimod de la Reynière et al., Almanach des gourmands vol. 5 (1807) pp. 149-155 ("Du vin cuit")

vinum Franconicum

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)

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

pagus Vastinensis^(fr)

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 Georgianum^(en)

Procopius, De bellis 8.2.25 (de vineis Meschorum)

vinum Graecum in Italia natum

Cato
Palladius

vinum Graecum Campaniae

1552 : Theophilus Folengus, Baldus (editio 1552) 4.327, cf. 1.503-504 ("expugnant ... Gregum zaynis Corsumque caraffis")
1596 : Andreas Baccius, De naturali vinorum historia. Romae pp. 216-221

vinum Graecum de Summa

1552 : Theophilus Folengus, Baldus (editio 1552) 1.501-504
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"

Château Haut-Brion^(fr)

John Abbott, "Haut-Brion celebrates 350th anniversary of Samuel Pepys connection in Cambridge" in Decanter (Aprili 2013)

"Off to the Exchange with Sir J Cutler and Mr Grant to the Royal Oak Tavern in Lumbard Street ... and there drank a sort of French wine called Ho Bryan, that hath a good and most particular taste that I never met with."

Pepys 10 Aprilis 1663

Album

Paul de Cassagnac
P. Morton Shand, A book of French wines
Grant Richards, Housman 1897-1936 (Novi Eboraci: Oxford University Press, 1942) p. 252

vinum Guransonis

Grégoire Berche, "Les campagnes viticoles du Jurançonnais: dynamiques des vignerons indépendants au sein d’un système productif en recomposition" (2018) apud Géoconfluences
Grégoire Berche, "Le petit vignoble de vin liquoreux de Jurançon : un produit et des Hommes innovants ?" in Revue de géographie historique no. 19/20 (2021)

vinum Hochheimense

(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

(p. 19) "Johannesbergense"
1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 543 apud Google Books) "Johannisbergense"

vinum Irancinum^(fr)

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

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

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)

1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 500 apud Google Books) (vinum Languedocicum seu Occitanicum)

Vinum Lunellense^(fr)

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)

Cf. Vinum Malvasiae; malvasia ^[23]

1552 : Theophilus Folengus, Baldus (editio 1552) 1.497-500
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)

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

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 Mendaeum

Deipnosophistarum epitome 784c (Gulick vol. 5 p. 54; Olson [Teubner ed.] vol. 3 pp. 271-272)

Λύσιππον τὸν ἀνδριαντοποιόν φασι Κασσάνδρῳ χαριζόμενον, ὅτε συνῴκισε τὴν Κασσάνδρειαν, φιλοδοξοῦντι καὶ βουλομένῳ ἴδιόν τινα εὑρέσθαι κέραμον διὰ τὸ πολὺν ἐξάγεσθαι τὸν Μενδαῖον οἶνον ἐκ τῆς πόλεως φιλοτιμηθῆναι καὶ πολλὰ καὶ παντοδαπὰ γένη παραθέμενον κεραμίων ἐξ ἑκάστου ἀποπλασάμενον ἴδιον ποιῆσαι πλάσμα. (vide notas criticas)

Vinum de Miravalle^(fr)

^[24]

1600 : Olivier de Serres, Le Theatre d'agriculture et mesnage de champs (Lutetiae) p. 145 (musquats et blanquetes de Miravaux)

vinum Montis Ademari^(fr)

1600 : Olivier de Serres, Le Theatre d'agriculture et mesnage de champs (Lutetiae) p. 145 (vins-clerets ... de Montellimar)

vinum Montis Martyrum^(fr)

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)

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

1552 : Theophilus Folengus, Baldus (editio 1552) 1.508-509 "moscatella"
1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 483 apud Google Books) ("vinum Muscatellum")

muscatinum^(fr)

1757 : Hygiene dogmatico-practica rationem conservandae sanitatis corporis humani ... exponens. Francofurti: Gaum (p. 200 apud Google Books) ("muscatinum")

vinum Neracium

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

1748 : Georg Heinrich Behr, Zwey Bücher Von der Materia medica. Argentorati (p. 539 apud Google Books) "Niersteinense"

vinum Nivernense

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

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)

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)

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)

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

^[25]

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

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

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 Santonianum

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 Sauternense

Claude Peyroutet, "Crus Classés de Sauternes & Barsac en 1855"

Apotheca vinorum excellentissima domini Boulestin intacta manebat. Ibi latuit grex lagenarum parvarum vini Rayne-Vigneau^(fr) – anni nativitatis obliviscor. Statuimus cenam nostram neque vino Portugallico neque elixire quodam sed hac potione complere, quam sensim et sensualiter delibuimus.^[26]

vinum Selestadiense

1596 : Andreas Baccius, De naturali vinorum historia. Romae: ex officina Nicholai Mutii p. 350

Sémillon^(fr)

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)

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

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)

Tavel

Liebling, Between meals pp. 72 ff. et alibi

Trebianum, Trebiana

(p. 410 apud Google Books): vinum de Trebiano
1552 : Theophilus Folengus, Baldus (editio 1552) 1.507-508 "tribiana"

Vernacium^(fr)

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
1552 : Theophilus Folengus, Baldus (editio 1552) 1.505, 5.115-117 ("vernacia Voltae Affuit et qua se Bressana Celatica vantat"; "bonae ... vernazzae trenta barillas")
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")

Vischium secalinum

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 182 (editio 1a: 2007)

Species

Abelmoschus moschatus

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

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

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 鱘魚)

Aegiale hesperiaris

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 100

Agaricus bisporus

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 蘑菇 = Mushrooms) 口蘑 koumo

Agaricus subrufescens

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 小松菌 = Little Pine Mushrooms)

Ageratina altissima

Snakeroot

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 249 (editio 1a: 2007)

Aix galericulata

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

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

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

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 159

Allium tuberosum

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 芹 = Celery)

Alosa alosa

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^[27]

Alouatta pigra

Henry Fernando Dzul-Cauich et al., "Elección diferencial de frutos en dos especies simpátricas demonos y murciélagos frugívoros en el sureste de México" in Acta biologica Colombiana (2018?)

Alouatta villosa

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 156

Amaranthus cruentus

huauhtli, alegría

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 89-92

Amaranthus palmeri

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

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 莧菜 = Amaranth)

Anas acuta

Is this the "migrating ducks ... ( canates )" of Kennedy, Art .. Mexican ... intro.?

Angelica archangelica

1568 : William Turner, The First and Seconde Partes of the Herbal ... with the Third Parte. Coloniae Agrippinae vol. 3 pp. 4-5

Anguilla japonica

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., Scaleless Aquatic Creatures 1-3)

Anser cygnoides

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)

Anthus pratensis

1544 : Guilielmus Turnerus, Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia. Coloniae (Textus apud Google Books) sig. E1 v ("Duplo fere superiore [i.e. alauda] minus est, et rostro tenui, et carne longe suavissima")

Apostichopus japonicus

Cf. Holothuria fuscogilva
1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 海參三法)

Arracacia xanthorrhiza

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

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

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 馬蘭 = Indian Aster)

Ateles belzebuth

Pablo R. Stevenson et al., "Fruit Preferences of Ateles belzebuth in Tinigua Park, Northwestern Amazonia" in International Journal of Primatology vol. 31 (2010) pp. 393-407

Atractylodes chinensis

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

cf. en:Conpoy
1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 江瑤柱)

Atriplex hortensis

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

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

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

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 177

Bernicla leucopsis

1544 : Guilielmus Turnerus, Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia. Coloniae (Textus apud Google Books) sig. B4 r-v (A nostris hodie branta et bernicla vocatur ... caro anseriná paulo insuavior est, et divitibus minus appetita)

Bourreria huanita

aroma ad socolatam accommodandam

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 104

Brassica juncea

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., Side Dishes 14-18)

Brassica narinosa

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 瓢兒菜 = Tatsoi)

Brassica rapa subsp. chinensis

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

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

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

ramón

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 163, cf. 121

Bullacta exarata

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

Muscovy duck

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 96, 124

Calocarpum mammosum

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

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 162

Cambarellus montezumae

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 100

Canarium album

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)

Canavalia gladiata

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

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

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 189 (verificanda)

Castanea mollissima

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

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

snakehead: fortasse et Channa maculata
1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 班魚, 假蟹)

Chanodichthys erythropterus

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

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

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)

Chroicocephalus ridibundus

Phoebe Weston, "Collecting ‘gourmet’ eggs from black-headed gulls should be banned, says RSPB" in The Guardian (3 Maii 2023)

Chenopodium pallidicaule

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

teinacaztli: aroma ad socolatam accommodandam

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 104

Choromytilus chorus

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

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.^[28]

Clerodendron ligustrinum

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 162

Coilia nasus

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)

Columba palumbus

Martialis 13.67: "Inguina torquati tardant hebetantque palumbi: Non edat hanc volucrem qui volet esse salax"
1544 : Guilielmus Turnerus, Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia. Coloniae (Textus apud Google Books) sig. D1 v

Comadia redtenbacheri

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 100

Conger conger

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")

https://logeion.uchicago.edu/conger

Coprinus comatus

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

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 156

Corylus heterophylla

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

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

Crex crex

Martialis 13.76
1544 : Guilielmus Turnerus, Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia. Coloniae (Textus apud Google Books) sig. H1 v
1555 : Conradus Gesnerus, Historiae animalium liber III, qui est de avium natura (Tiguri: apud Christoph. Froschoverum, 1555) textus apud e-Rara

Perdix rustica vel rusticula Plinii (inquit Turnerus in epistola ad me) ab Anglis vocatur rala. Est autem rala duplex, altera cibum e ripis fluminum petit, altera degit in ericeto in locis sylvestribus. Aquaticam illam Coloniae diu alui, et male volare deprehendi, et egregie pugnacem. Rostrum et crura erant rubra, plumae multis maculis respersae. Montana vero illa et sylvestris crura habet multo breviora aquatili, et plumas undique magis cinereas, sed rubra interdum crura habet et rostrum. Avis utraque apud nos regium epulum ... vocatur. Haec ille.

Crotalaria vitellina

chipilín

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 149, 163

Ctenosaura similis

? = Ctenosaura pectinata

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 155

Cyclanthera pedata

cayua, caigua

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 38

Cydista aequinoctialis

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 159

Cymbopetalum penduliflorum

ueinacaztli: aroma ad socolatam accommodandam

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 104

Cynara cardunculus

Gemmae cinarae

Plantae — Magnoliophyta

Classis : Magnoliopsida
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

et al.

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 94

Dasyprocta mexicana

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 175-176

Dasypus novemcinctus

en:Nine-banded armadillo#Hoover hog
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

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

1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 108-109

Drimys winteri

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

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

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 hortulana

Vide Usor:Andrew Dalby/Cenae notabiles#Ultima cena Francisci Mitterrand die 31 Decembris 1994 habita

Emberiza sulphurata

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

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 159

Euschistus taxcoensis, Edessa spp., Euschistus spp.

es:Jumil

jumiles of Kennedy, Art ... Mexican ... intro.

Felis bengalensis

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

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

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 158

Galeichthys peruvianus

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 177

Gardenia jasminoides

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

Agar
1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., Side Dishes 28-29)

Glebionis coronaria

Chrysanthemum greens
1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 蓬蒿菜 = Chrysanthemum Greens)

Grus grus

1544 : Guilielmus Turnerus, Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia. Coloniae (Textus apud Google Books) sig. E7 v (de Anglia Orientali? vide Raven (1947) p. 67)

Haliotis

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

1810 : Grimod de la Reynière et al., Almanach des gourmands vol. 7 (1810) pp. 179-182

Heros nigrofasciatus

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 158

Hippocamelus antesensis

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 176

Holothuria fuscogilva

Cf. Apostichopus japonicus

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 海參三法)

Hydropotes inermis

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

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 鰱魚豆腐 = Silver Carp with Tofu)

Iguana iguana

en:Iguana meat
Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 155

Ilisha elongata

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

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

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 165

Jatropha aconitifolia

chaya

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 149, 153, 164

Konosirus punctatus

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

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 蓬蒿菜 = Chrysanthemum Greens)

Lactuca sativa var. augustana^(en)

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 萵苣 = Celtuce)

Lagenaria siceraria var. hispida^(zh)

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 瓠子,黃瓜 = Calabash and Cucumbers)

Lagidium peruanum

vizcacha

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 176

Lagopus muta

Plinius, Naturalis historia Pliny writes of them as food (in flavour excellent ... another bird ... excellent for food in saffron sauce)
Martial 7.87
1544 : Guilielmus Turnerus, Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia. Coloniae (Textus apud Google Books) sig. F3 r

Lagothrix lagotricha

Edgar F. Cifuentes et al., "Dieta de los churucos colombianos (Lagothrix lagothricha lugens) en relación con la productividad de frutos en el Parque Nacional Natural Cueva de Los Guácharos" (2013)
Mónica A. Ramírez et al., "Seed Dispersal by Woolly Monkeysin Cueva de los Guacharos National Park(Colombia): An Amazonian PrimateDispersing Montane Plants" in N. B. Grow et al., edd., High Altitude Primates, Developments in Primatology: Progress and Prospects vol. 44
Pablo R. Stevenson, "Pulp–seed attachment is a dominant variable explaininglegitimate seed dispersal: a case study on woolly monkeys" in Oecologia vol. 166 (2011) pp. 693–701

Lama pacos

alpaca

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 171

Laricifomes officinalis

Oetsius

1562 : Guilielmus Turnerus, The Seconde Parte of William Turners Herball. Coloniae: Arnold Birckman ff. 29v-30r (agarik) (Agarik is soulde very dere bothe in Itali, France, Germany and England. Wherfore they that would take ye paynes to sayle to Norway (whiche is nerer unto England then is ether Rome or Compostella) they myght bryng many thynges from thence more profitable for the realme of England then that which some bring from the above named places ... It is taken with malvasei when a man hath consumption or tisyck ...)

Larimichthys crocea

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

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

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.

uo

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 157

Lepus tolai

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

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))

Limosa limosa

Godwit

1544 : Guilielmus Turnerus, Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia. Coloniae (Textus apud Google Books) sig. C3 v ("Triplo pluris quam gallinago apud nos venditur, tantopere eius caro magnatum palatis arridet")
OED 1544 Proclam. Henry VIII lymyttyng Pryces Vitailes 21 May p. i Goodwithez fat, not aboue the price of .xii.d. the pece; 1616 B. Jonson Epicœne i. iv, in Wks. I. 538 Halfe a dosen of phesants, a dosen or two of godwits; a1682 Sir T. Browne Norfolk Birds in Wks. (1835) IV. 319 Godwyts..accounted the daintiest dish in England; and, I think, for the bigness, of the biggest price.

Lippia mexicana

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 150

Litsea neesiana

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 150

Inga feuillei

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)

Larus argentatus

Holger Rasmussen, "The collecting of seagulls' and lapwings' eggs" in Alexander Fenton, Janken Myrdal, edd., Food and drink and travelling accessories: essays in honour of Gösta Berg (Edinburgi: John Donald, 1988) pp. 61-67

Lycium chinense

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

Loosestrife greens
1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 珍珠菜 = Loosestrife Greens)

Macrobrachium sinense

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

aroma ad socolatam accommodandam

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 104

Mammea americana

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)

Dalya Alberge, "Five ice-age mammoths unearthed in Cotswolds after 220,000 years" in The Guardian (19 Decembris 2021)

Manilkara zapota

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 166

Mazama americana

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 155

Megalobrama terminalis

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

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

1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 132-133

Metacarcinus magister

Dungeness crab

Trillin 1978 (1994 p. 170 ff.)

Metroxylon sagu

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

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)

Mitragyna speciosa

Ramon Antonio Vargas, "Family of US woman who died from ingesting kratom wins $11m damages" in The Guardian (30 Iulii 2023)

Momordica balsamina

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

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

cum aliis speciebus
1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 羊肚菜 = Morels)

Morus bassanus

1544 : Guilielmus Turnerus, Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia. Coloniae (Textus apud Google Books) sig. B5 v ("Hic tanto amore suos pullos prosequitur, ut cum pueris per funes in corbibus ad auferendos eos dimissis, acerrime non sine vitae periculo conflictetur. Nec silentio praetereundum est, ex adipe huius anseris (est enim insigniter adiposus) unguentum a Scotis ad multos morbos utilissimum fieri")
OED a1759 W. Collins in Trans. Royal Soc. Edinb. (1788) 1 ii. 73 Along th' Atlantic rock undreading climb, And of its eggs despoil the Solan's nest
OED 1808 W. Scott Marmion iii. iii. 136 The rafters..Bore wealth of winter cheer; Of sea-fowl dried, and solands store.

Mylopharyngodon piceus

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

1671 : Li Yu, Xianqing ouji

Nelumbo nucifera

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

whitebait
1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 海蝘 = whitebait)

Nibea albiflora

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 黃姑魚 = Huangu Fish)

Nostoc pruniforme

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

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

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

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 土步魚 = Dark Sleeper)

Oreophasis derbianus

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 124

Ortalis vetula

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 124

Oryza rufipogon

J. P. Londo et al., "Phylogeography of Asian wild rice, Oryza rufipogon, reveals multiple independent domestications of cultivated rice, Oryza sativa" in Proceedings of the National Academy of Sciences vol. 103 (2007) pp. 9578–9583

Otaria flavescens

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 177

Oxalis tuberosa

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.

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 156

Pachyrhizus erosus

jicama

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 93, 162

Paeonia lactiflora

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

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

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 邊魚 = White Amur Bream)

Parmentiera aculeata^(fr)

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 134, 166

Passiflora mixta

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

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 159

Pelodiscus Sinensis

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

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 124

Phaseolus acutifolius

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 31

Phaseolus calcaratus

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)

Pimenta dioica

Casimiro Gómez Ortega, Historia natural de la malagueta, ó pimienta de tavasco, y noticia de los usos, virtudes y exención de derechos de esta saludable y gustosa especia, con la lámina de su árbol. Matriti, 1780 Textus
Franciscus Hernandez; Nardus Antonius Recchus, scriba, De materia medica Novae Hispaniae, Philippi Secundi Hispaniarum ac Indiarum regis invictissimi iussu (manuscriptum, ante 1595) "xocoxochitl" (reference and later editions not verified)
Paulina Machuca et al., "Past and present of allspice (Pimenta dioica) in Mexico and Guatemala" in Revue d'ethnoécologie vol. 18 (2020)
Francesco Redi, Esperienzie intorno a diverse cose naturali, e particolarmente a quelle, che ci son portate dall'Indie (Florentiae, 1671) pp. 116-119

Polymnia sonchifolia

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

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

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 165

Protochondrostoma genei

lasca, streggio etc.
1552 : Formula:Baldo

Prunus pseudocerasus

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

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 蕨菜 = Fiddleheads)

Pueraria montana

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

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)

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

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

1548 : William Turner, The Names of Herbes in Greke, Latin, Englishe, Duch and Frenche. Londinii: John Day, 1548 (s.v. "Vua crispa" apud Google Books)
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

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

fortasse et Salanx prognathus
1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 銀魚 = Icefish)

Salix matsudana

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 楊花菜 = Yanghua Greens)

Sardina pilchardus

1810 : Grimod de la Reynière et al., Almanach des gourmands vol. 7 (1810) pp. 18-25 ("Des sardines confites de Nantes")

Scardinius erythrophthalmus

Italiane scardola vel scardova

1552 : Theophilus Folengus, Baldus (editio 1552) 2.189, 2.271 ("scardovella, scardova")
Enci Dant

Schizonepeta tenuifolia

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

saec. XIII : La Bataille de Caresme et de Charnage (Grégoire Lozinski, ed., La Bataille de Caresme et de Charnage [Lutetiae: Honoré Champion, 1933])
1544 : Guilielmus Turnerus, Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia. Coloniae (Textus apud Google Books) sig. E4 r ("Capitur apud Anglos diluculo potissimum et crespusculo in sylvis, retibus in loco arboribus vacuo suspensis, et veniente ave demissis")
Grith Lerche, "The woodcock and royal game" in Alexander Fenton, Janken Myrdal, edd., Food and drink and travelling accessories: essays in honour of Gösta Berg (Edinburgi: John Donald, 1988) pp. 68-75
Lozinski (1933) "witecoc, widecoc"

Sechium edule

chayote

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 38, 93, 163, 165

Sepia officinalis

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

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

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)

Sphenarium spp.

en:Chapulines
Mexico, as in Kennedy, Art ... Mexican ... intro.

Spheniscus magellanicus

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

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 煨鵪鶉,黃雀 = Braised Quail and Siskin)

Spirulina geitleri

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)

Sylvilagus cunicularius

Venundat tamalia e carne, pastilla e gallopavonina, tamalia simplicia, tamalia craticulá cocta, tamalia ollá cocta (intus ardentia), grana maizii e capsicis, tamalia e capsicis (intus ardentia), tamalia e piscibus, pisces cum granis maizii, tamalia e ranis, ranas cum granis maizii, ambystomata cum granis maizii, tamalia ex ambystomatibus, ranulae cum granis maizii, tamalia ex ranulis, fungos cum granis maizii, tunam cum granis maizii, tamalia e sylvilagis, sylvilagos cum granis maizii, tamalia e zygogeomyibus; sapida, sapidissima, semper sapida, saporosa, aromatica, aromaticissima, aromate suavo confecta, saporosissima. Venundat tamalia cineribus temperata, aqua cocturae tamalium, tamalia e maizio nixtamalizato, tamalia stricta, tamalia e fructibus, tamalia e phaseolis coctis, phaseolos granaque maizii, phaseolos fractos granaque maizii, phaseolos fractos concisosque granaque maizii; tamalia lata salsa, tamalia acuta, tamalia alba, cibos promptos, tamalia involuta, tamalia phaseolis conchatis ornata, granis maizii inspersis; tamalia confracta, tamalia contusa; tamalia maculata, tamalia acuta, tamalia e fructibus albis, tamalia e fructibus nigris, tamalia ex ovis gallipavonum, ova gallipavonum granisque maizii; tamalia e maizio tenero, tamalia e maizio viridi, tamalia argillacea, tamalia tosta; tamalia azyma, tamalia mellita, tamalia e ceris melleis, tamalia e granis maizii, tamalia confracta, tamalia e floribus maizii.^[29]

ante 1585 : Bernardinus de Sahagun, Historia general de las cosas de Nueva España (manuscriptum) lib. 2 cap. 38 imagines 202-213, lib. 10 cap. 19 imagines 102-108 (Arthur J. O. Anderson, Charles E. Dibble, interprr., Bernardino de Sahagún: The Florentine Codex; General History of the Things of New Spain [University of Utah Press, 1950-1975] vol. 2 pp. 167-172, vol. 10 pp. 69-72)

Tagetes lucida

aroma ad socolatam accommodandam

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 104, 138

Tagetes minuta

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

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

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 156

Tayassu pecari

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 156

Tegillarca granosa

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)

Telestes muticellus

Vairone

1552 : Theophilus Folengus, Baldus (editio 1552) 2.184-188 ("varones")

Tenualosa reevesii

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

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

1865 : Herbert Byng Hall, The Queen’s Messenger; or, Travels on the High-ways and Bye-ways of Europe p. 244 ("capercailzie")

Tigridia pavonia

oceloxochitl, cacomitl

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 94

Tragopogon porrifolius

1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 54-55

Trapa natans

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 煨鮮菱 = Braised Fresh Water Caltrop)

Trichechus manatus

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 156

Trichosanthes cucumerina

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 醬王瓜 = Soy-Pickled Snake Gourd)

Tropaeolum majus

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

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)

Tuber magnatum

Nic Fleming, "Puzzle of prized white truffle finally yields to science" in The Guardian (24 Iulii 2022)

Turdus viscivorus

1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 120-122

Ullucus tuberosus

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

etiam Ulva compressa
1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 石髮 = Stone Hair)

Ulva lactuca

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

loroco

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 149

Ustilago maydis

maize smut, huitlacoche

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 94

Vaccinium arboreum

"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

Vanellus vanellus

Holger Rasmussen, "The collecting of seagulls' and lapwings' eggs" in Alexander Fenton, Janken Myrdal, edd., Food and drink and travelling accessories: essays in honour of Gösta Berg (Edinburgi: John Donald, 1988) pp. 61-67

Venerupis philippinarum

fortasse et Meretrix lusoria
1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 蛤蜊 = Venus Clams)

Vigna angularis

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

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

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

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

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) p. 162

Zanthoxylum piperitum

Japanese sanshō

1603 : Vocabulario da lingoa de Japam, com adeclaração em portugues, feito por alguns padres e irmaõs da Companhia de Jesu. Em Nengasaqui [Nagasaki], 1603 s.v. (exemplar mutuabile)

Zanthoxylum schinifolium

Japanese inuzanshō

1603 : Vocabulario da lingoa de Japam, com adeclaração em portugues, feito por alguns padres e irmaõs da Companhia de Jesu. Em Nengasaqui [Nagasaki], 1603 s.v. (exemplar mutuabile)

Zenaida macroura

The "migrating ... doves ( ... huilotas )" of Kennedy, Art ... Mexican ... intro.

Zizania caduciflora

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

Vide en:List of foods named after people

Acme Oyster House

Nova Aurelia

De hac popina
Trillin 1978 (1994 p. 158)

Carolus, marchio de Aigrefeuille

membrum société des mercredis Grimod ab anno fere 1780, deinde a cenatione iuxta Cambaceres

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
1809? : Baronne de Saint Estève, Bruits de Cour et Potins Mondains 1805-1809
Brillat-Savarin, Physiologie du goût meditatio 4.24
1859 : Eugène Woestyn, "Physiologie du dîneur" in Charles Monselet et al., La Cuisinière poétique (Lutetiae: Lévy, 1859) p. 171

Journal épicurien

Cato Alexander

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015) cap. 1
David Wondrich, "Five Unheralded Pioneers of the American Bar Who Pre-Date "Professor" Jerry Thomas" (6 Maii 2015) apud Eater

Ambassador East (Sicagum)

Vide etiam en:The Pump Room
Lucius Beebe, The Provocative Pen of Lucius Beebe (Franciscopoli, 1966) pp. 227-229, 236-238

Armenonville (Paris)

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) p. 168

Atrio

Guardian

Aquae Marianae^(fr)

"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)

1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) p. 184

Franciscus Baco (oenologus)^(fr)

What the heck is Baco 22A??

Lucius Beebe^(en)

Duncan Emrich, "Lucius Beebe: A Biographical Sketch"

Bartholomaeus (magister Salernitanus

Iosephus Baum

Adam Reiner, "Getting Lost in the World’s Largest Stack of Menus" in Taste (1 Ianuarii 2023)

Iosephus Berchoux^(fr)

"Joseph Berchoux, inventeur", "L’étrange monsieur Berchoux" in Les Cahiers de la gastronomie n° 12, 21 (2012-2015?)

Bleeck's (Novum Eboracum)

Lucius Beebe, The Provocative Pen of Lucius Beebe (Franciscopoli, 1966) pp. 231-234

Paulus Bocuse

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 43-46, 82-84
Trillin 1978 (1994 pp. 247-256)

Le Boeuf à la Mode (popina)

1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 42-43
1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) p. 101

Bouillon Chartier^(fr)

Zigzag

en:Daniel Boulud

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 7-8

Brennan's^(en)

"New Orleans Landmark Lost $1 Million in Wine" (2006)

Peter Bent Brigham

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015) cap. 1
David Wondrich, "Five Unheralded Pioneers of the American Bar Who Pre-Date "Professor" Jerry Thomas" (6 Maii 2015) apud Eater

Maria Brizard

1810 : Grimod de la Reynière et al., Almanach des gourmands vol. 7 (1810) pp. 16-21

Brown's (Londinium)

Lucius Beebe, The Provocative Pen of Lucius Beebe (Franciscopoli, 1966) pp. 240-242

O. H. Byron

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 202 (editio 1a: 2007)

Café Anglais^(en)

Barthélemy-André Camerani (Ferrara, about 1735; Paris, 1816), comedian and member of Grimod de la Reynière’s gastronomic jury. At the Café Anglais in 1802 he first made for his friends a chicken and macaroni soup, Potage Camerani, “delicious dish that has caused a great many cases of indigestion” said Grimod. Urbain Dubois (Trets, Provence, 1818; Nice, 1901). Trained with his uncle Jean Dubois (who had cooked for Napoleon in exile) then in Paris at the Café Anglais and Le Rocher de Cancale.

1842 : Jacques Arago, Comme on dîne à Paris (Lutetiae: Berquet & Pétion, 1842) pp. 181-188
1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 6-9
1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) pp. 18-19, 36-37, 60, 74

Café de la Paix

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/214/mode/2up p. 214

Café de Paris

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) pp. 147-149

Café de la Régence

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) pp. 215-217

Cafe des Beaux-Arts

Liebling, Between Meals pp. 66-72

Ioannes Iacobus de Cambacérès

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
Brillat-Savarin, Physiologie du goût meditatio 4.24
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

1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) p. 42

Alanus Chapel^(fr)

"Le portrait d'Alain Chapel" in Les Cahiers de la gastronomie n° 6 (2011)

Chateau de Madrid (Paris)

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) pp. 166-167

Nicolaus Chatenier^(fr)

Chez Panisse

Paul Freedman, Ten Restaurants That Changed America (Novi Eboraci: W. W. Norton, 2016) pp. 365-406

Chevet (obsonator)

Iosephus Favre, Augustus Escoffier

Petrus Chicote^(es)

1927 : Pedro Chicote, El bar americano en España. Matriti: Sucesores de Rivadeneyra Textus. Cf. 1928
1928 : Pedro Chicote, Cocktails. Matriti: Sucesores de Rivadeneyra Textus; cf. 1927
1930 : La ley mojada Textus

Ciro's

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) pp. 142-144

Craig Claiborne

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 3-5,
Craig Claiborne, The New York Times Cookbook. Novi Eboraci: Harper & Row, 1960

Hôtel de la Cloche

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

Cotton Club

NYPL

Dai Jianjun (戴建军)

Longjing Cao Tang^(en) (龙井草堂) urbis Hanchei
1 2 3 4 5 6 7 8

Debauve & Gallais^(fr)

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)

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)

en:Delmonico's

Paul Freedman, Ten Restaurants That Changed America (Novi Eboraci: W. W. Norton, 2016) pp. 3-48
Deshler Welch, The Bachelor and the Chafing Dish (1896) (Textus apud Google Books)
Deshler Welch, ""Del’s:" Interesting Reminiscences of Charles Delmonico" in The Fra, For Philistines and Roycrofters no. 16 (1916) pp. 208-210
Alessandro Filippini, The Delmonico cook book: How to Buy Food, How to Cook It and How to Serve It (Londinii, 1891) Gutenberg = The Table. How to Buy Food, How to Cook It and How to Serve It (Novi Eboraci, 1890) (Textus apud Google Books)
Paul Freedman, "American Restaurants and Cuisine in the Mid—Nineteenth Century" in New England Quarterly vol. 84 (2011) pp. 5-59 JSTOR
Michael A. Meer, "The Forgotten Chef at Delmonico's: Alessandro Filippini (1849-1917)" in Digest vol. 6 (2017) p. 45- (can be downloaded)
Leopold Rimmer, A history of old New York life and the house of the Delmonicos. 1898 Textus (mentions Ranhofer, Wenberg,
Karl Schriftgiesser, Oscar of the Waldorf. New York: E. P. Dutton, 1943
Lately Thomas [Robert V. Steele], Delmonico's: a century of splendor. Boston: Houghton Mifflin, 1967 review

Carolus Delmonico

de morte
Deshler Welch, ""Del’s:" Interesting Reminiscences of Charles Delmonico" in The Fra, For Philistines and Roycrofters no. 16 (1916) pp. 208-210

Cf. Charles Ranhofer

Alexander Filippini

Alessandro Filippini, The Delmonico cook book: How to Buy Food, How to Cook It and How to Serve It (Londinii, 1891) Gutenberg = The Table. How to Buy Food, How to Cook It and How to Serve It (Novi Eboraci, 1890) (Textus apud Google Books)
Alessandro Filippini. 1892. One Hundred Ways of Cooking Fish. New York: C. L. Webster
Alessandro Filippini. 1892. One Hundred Ways of Cooking Eggs. New York: C. L. Webster

* Alessandro Filippini. 1893. One Hundred Desserts. New York: H.M. Caldwell

Alessandro Filippini, The International Cook Book. New York: Doubleday, 1906
Michael A. Meer, "The Forgotten Chef at Delmonico's: Alessandro Filippini (1849-1917)" in Digest vol. 6 (2017) p. 45- (can be downloaded)

en:Oscar Tschirky

Karl Schriftgiesser, Oscar of the Waldorf. New York: E. P. Dutton, 1943
Tschirky menu collection

David DeWitt

Ioannes Drouhet

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

Du Fu

The eight immortal drinkers

Hugo Ensslin

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 241 (editio 1a: 2007)

Louis Eppinger

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 208 (editio 1a: 2007)

L'Escargot

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) pp. 47-49

Thomas Flatman^(en)

ante 1674 : "A character of a belly god" in Thomas Flatman, Poems and songs (Londinii: Benjamin Took, 1674) Recensio interretialis

Alphonsus de Fortia de Piles

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

Fouquet

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) pp. 52-53

Foyot

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) pp. 30-33

Fabianus García

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

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

Leo Galatoire

Leon Galatoire, Galatoire's Cookbook. 1994
Necrologia
Histoire

Chez Garin

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 42-43

Le Gavroche^(en)

Guardian

Le Grand Vatel

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) p. 154

Le Grand Véfour^(en)

olim Café de Chartres

1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) p. 5
David Downie, A Taste of Paris: a history of the Parisian love affair with food (Novi Eboraci: St Martin's Press, 2017 ISBN 978-1-250-08293-0) pp. 161-164 (Paginae selectae apud Google Books)

Michel Guérard

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 84-86, 117-121

Gulielmus Gomez^(fr)

Nicolas de Rabaudy, "Dans les assiettes de nos présidents, d'hier à aujourd'hui" (14 Februarii 2021) apud Slate.fr
Camille Dorcy, ""À travers un menu, on a la photo d'une époque, d'un moment venu", Guillaume Gomez, chef cuisinier de l'Élysée" (7 Ianuarii 2021) apud Planet.fr
Marie-Paule Rolin, A la table du président: un siècle de menus. Exposition. Divione: Bibliothèque municipale, 2018 hic accessibilis

en:James Gunter

[[Antoninus enuo ab anno 1824 usque in 1829 iuxta Iacobum de Rothschild operam dedit. Ibi anno 1829 ad cenam Sydney, domina Morgan convocata est, quae famam Carême iam cognovit.^[30] Dum colloquium post cenam tenebant hic praeceptum bellariorum Plombières^(fr) ad eam praebuit; quod postea ad domum Iacobi Gunter donum dederit.^[31]

1815 : The Epicure's Almanack (Textus apud Google Books)

Hatch, New Mexico^(en)

Abraham Hayward^(en)

LostPastRemembered

Hickory House (jazz club New York 1930s, etiam Miami Beach)

G. M. Thomas, "The restaurants of Fleming and Bond"
Ephemeral New York
imago, alia

House of the Rising Sun

Harry Johnson

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) pp. 181-183 (editio 1a: 2007)

Howard Johnson's

Paul Freedman, Ten Restaurants That Changed America (Novi Eboraci: W. W. Norton, 2016) pp. 129-170

Joseph

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) pp. 40-41

Jouanne Aîné

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)
1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) p. 206
LA PÉRIODE FASTE DE L’AVENUE DE CLICHY

Thomas Keller

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 121-124

Kettner's

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

Martha King

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015) cap. 1
David Wondrich, "Five Unheralded Pioneers of the American Bar Who Pre-Date "Professor" Jerry Thomas" (6 Maii 2015) apud Eater

Lapérouse (popina)^(fr)

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) pp. 50-51
Zigzag
Harriet Agnew, Parisian ‘house of pleasure’ eyes a new Belle Époque" in Financial Times (21 Iunii 2019)
A. J. Liebling, Between Meals pp. 110-111
Waverley Root, The Food of France
Guide du gourmand à Paris

Lasserre (Lutetia)

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 42-43

Ledoyen

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) p. 59

Mamma Leone's

Paul Freedman, Ten Restaurants That Changed America (Novi Eboraci: W. W. Norton, 2016) pp. 171-208

Hilda Leyel

Mrs C. F. Leyel

1925 : Mrs C. F. Leyel, Summer drinks and winter cordials. Londinii: Routledge Textus

A. J. Liebling

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) p. 5

Little's Porter House

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

Lutece (popina Neo-Eboracensis)

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) p. 49, 81; cf. La Côte Basque p. 53
G. M. Thomas, "The restaurants of Fleming and Bond"
Trillin 1978 (1994 pp. 247-250)

Ma Cuisine (popina Kewensis)

Trillin 1978 (1994 p. 198)
Web sources

Chris McMillian

"Characters: Chris McMillian"

Maillabuau

A. J. Liebling, Between meals pp. 130-135
Guide du gourmand à Paris
1930: Robert Forrest Wilson, How to wine and dine in Paris p. 61 sqq.

Maille

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

Georgius Mardikian^(en)

Georgius Mardikian^(en), Dinner at Omar Khayyam's (Novi Eboraci: Viking, 1944) exemplar mutuabilis

Agnes Bertha Marshall

"Agnès B. Marshall, the queen of ice" in Les Cahiers de la gastronomie n° 20 (2014?)

Menon (scriptor de re cibaria)

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)

"Louis-Sébastien Mercier" in Les cahiers de la gastronomie n° 3 (Maio 2010)

Sydney, domina Morgan^(en)

[[Antoninus enuo ab anno 1824 usque in 1829 iuxta Iacobum de Rothschild operam dedit. Ibi anno 1829 ad cenam Sydney, domina Morgan convocata est, quae famam Carême iam cognovit.^[32] Dum colloquium post cenam tenebant hic praeceptum bellariorum Plombières^(fr) ad eam praebuit.^[33] Quae in libro France in 1829-30 convivium verbis generosis descripsit:

Cena ad stationem anni, ad tempus quo vivimus, ad spiritum aevi convenit. Sapor antiquae scientiae in nullo ferculo sentitus est: afuerunt iura aromatibus plena, gravata fusca, gustus cayennae pimentaeque, tinctus kecap nucumque conditorum. Destillationes delicatissimorum ciborum, summa arte chemica extractae, fundum omnium constituit. Quaeque caro aroma sua, quaeque herba viriditatem suam praebuit.^[34]

Moriarity's (Novum Eboracum)

Lucius Beebe, The Provocative Pen of Lucius Beebe (Franciscopoli, 1966) pp. 234-236

Roy Nakayama

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" in Southern New Mexico Historical Review, vol. 1 (January 1994) p. 20-28
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
https://discovernikkei.org/en/resources/military/15718/ ]

Ioannes Norden^(en)

F. G. Emmison, R. A. Skelton, "'The Description of Essex,' by John Norden, 1594" in Geographical Journal vol. 123 (1957) pp. 37-41 JSTOR
Frank Kitchen, "John Norden (c. 1547-1625): Estate Surveyor, Topographer, County Mapmaker and Devotional Writer" in Imago Mundi vol. 49 (1997) pp. 43-61 JSTOR
1594 : John Norden^(en), Speculi Britanniae pars: an historical and chorographical description of the county of Essex (Henry Ellis, ed., Speculi Britanniae pars. Londinii: Camden Society, 1840 (Textus apud Google Books)

Russell Norman

Ernő Obermayer^(eo)

Old Absinthe House

1902 : James S. Zacharie, New Orleans guide (Novae Aureliae: Hansell) p. 58 editionis 1902 ("Saloons. Old Absinthe Room ... Famed for its Absinthe")
1949 : Harnett T. Kane, Queen New Orleans (Novi Eboraci: Bonanza Books) pp. 320-322
Arthur 1937

Christopher O'Reilly

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) pp. 181-183 (editio 1a: 2007)

Paillard

Louis Paillard according to this

Gastronomiac
Brideshead Castle
ceiling
This and many other images
Escoffier and Léopold Mounier^(fr) both worked for him it seems. Lobster Thermidor named in one of his restaurants: who named, who cooked, which restaurant, what theatre and what date, all disputed
Figaro
NYT
1904 : Arnold Bennett, see Old Foodie
1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 13-15
1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) p. 54 (et alibi?)
not sure yet what Nignon has to do with this

Chez Panisse

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 135-138

Benefacta Iustina Pâris^(fr)

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

"De la vie et des ouvrages d’Antoine Augustin Parmentier" in Les Cahiers de la gastronomie n° 16 (2013?)
David Downie, A Taste of Paris (Novi Eboraci: St Martin's Press, 2017) pp. 169-176 (Paginae selectae apud Google Books)

Le Pavillon^(en)

Cf. Henri Soulé

Adam Reiner, "Getting Lost in the World’s Largest Stack of Menus" in Taste (1 Ianuarii 2023)

Le Petit Moulin Rouge

Escoffier
1
2

Philippus Aurelianensis (dux regens)

(p. 36 de nomine apud Google Books)
David Downie, A Taste of Paris: a history of the Parisian love affair with food (Novi Eboraci: St Martin's Press, 2017 ISBN 978-1-250-08293-0) pp. 141-145 (Paginae selectae apud Google Books)
Saint-Simon
19th century source perhaps
sources here perhaps
biography by Petitfils

fr:Fernand Point

cf. La Pyramide

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 28-30

La Pomme de pin

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

Le Pré Catelan

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) pp. 168-169

Café Procope^(fr) vel Zoppi

1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) p. 207
Procope

Prunier

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) pp. 98-100

fr:La Pyramide (restaurant)

Cf. Fernand Point

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 28-30

Aux quatre sergents de la Rochelle

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) pp. 193-194

Maria Quinton^(fr)

apud deversorium Hôtel des Marronniers urbis Rubiaci

1907 : Edmond Richardin, ed., L'art du bien manger. Nova ed. (Lutetiae: Librairie Nilsson) Editio 1906 apud Gallica (vide p. 252 "Coq au vin")
"Savoureuse histoire"

Regency Hotel (Novum Eboracum)

Lucius Beebe, The Provocative Pen of Lucius Beebe (Franciscopoli, 1966) pp. 242-244

Constantino Ribalaigua

Constante

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 215 (editio 1a: 2007)

Edmond Richardin^(d)

1907 : Edmond Richardin, ed., L'art du bien manger. Nova ed. (Lutetiae: Librairie Nilsson) Editio 1906 apud Gallica
vita

Riche

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) p. 74

Hôtel Ritz (Lutetia)

1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 21-23

Michael Romanoff

Lucius Beebe, The Provocative Pen of Lucius Beebe (Franciscopoli, 1966) pp. 229-231

Michael Roux iunior

Rupert Neate, "Michel Roux Jr to close doors of Le Gavroche for final time after 56 years" in The Guardian (13 Ianuarii 2024)

en:Russ & Daughters

Trillin 1994 p. 169 and earlier. En:wiki calls it an appetizing store and has an article on this term; Trillin p. 169 says appetizer store

Patricius Ruthven (medicus)

Pater: en:William Ruthven, 1st Earl of Gowrie; gener: Antonius van Dyck

Arbuckle, 1 2
ODNB for William
Scots Peerage
R Ian McCallum, "Patrick Ruthven, Alchemist and Physician
Domestic Laboratories
Jennifer Stine, Opening Closets: The Discovery of Household Medicine in Early Modern England
Lucy Hutchinson
Elizabeth St. John, The Tower’s Lost Physick Garden
Elizabeth St. John, Placing historical recipes in fiction and Lady Johanna’s Recipe
The ladies cabinet enlarged and opened apud Wellcome
The ladies cabinet enlarged and opened apud Michiganenses

Bernardus Salviatus^(en)

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

Iosephus Santini

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015) cap. 1, p. 233
David Wondrich, "Five Unheralded Pioneers of the American Bar Who Pre-Date "Professor" Jerry Thomas" (6 Maii 2015) apud Eater

Deversorium Savoy (Londinium)^(en)

Keith Allison, "Spies at the Savoy" 1, 2, 3

William Schmidt

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 208 (editio 1a: 2007)

Schrafft's

Paul Freedman, Ten Restaurants That Changed America (Novi Eboraci: W. W. Norton, 2016) pp. 91-128

Scott's

G. M. Thomas, "The restaurants of Fleming and Bond"

Laurentius Seminel

Laurent Seminel

La Gastronomie
Menu Fretin
Vita brevis
2021 : "La trahison du Michelin" in Menu Fretin

Simpson's in the Strand

G. M. Thomas, "The restaurants of Fleming and Bond"

Paulus G. Smith^(es)

Biographica

Henri Soulé

Cf. Le Pavillon

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 80-81

Sylvia's

Paul Freedman, Ten Restaurants That Changed America (Novi Eboraci: W. W. Norton, 2016) pp. 251-288

Terré

Rue neuve des petits-champs

Thackeray: Old Foodie NB Poem continues
P. Douhaire, "Thackeray" in Le Correspondant (1864)
1867 : Auguste Luchet, "Les Grandes Cuisines et les Grandes Caves" in Victor Hugo, praef., Paris-Guide, par les principaux écrivains et artistes de la France (Lutetiae: Librairie Internationale) vol. 2 pp. 1538-1554

La Tête Noire (Marna)

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

Tour d'Argent

1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) pp. 33-37

Troisgros brothers

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 28-30, 131-132

Voisin

1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 10-13
1920 : Julian Street, Where Paris Dines (Garden City NY: Doubleday) pp. 41-44

Wallfleet, Wellfleet

Wallfleet in Essex Wellfleet MA; also Maryland

Michael Whalen

link from Crosby Gaige

Memoria

Billy Wilkinson

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) pp. 181-183 (editio 1a: 2007)

Orsamus Willard

1792-1876. pincerna annis 1811/1849 Novi Eboraci apud City Hotel

1839 : Charles Augustus Murray
1851 : Buffalo courier
David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015) cap. 1
David Wondrich, "Five Unheralded Pioneers of the American Bar Who Pre-Date "Professor" Jerry Thomas" (6 Maii 2015) apud Eater

The White Tower (popina Londiniensis)

Condita 1939; Percy Street, John & Eileen Stais

C. P. Snow, The new men
John Walsh, Independent, 1994
imago
Mid-Century Bond
Ian Fleming, Playboy interview, Spring 1964 (quoted in "Mid-Century Bond")
Len Deighton, James Bond: My Long and Eventful Search for His Father (quoted in "Mid-Century Bond")
Len Deighton, London Dossier (quoted in "Mid-Century Bond")

roast Aylesbury duck

Robert Carrier in The Robert Carrier Cookbook, first published in 1965

David Wondrich

David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015)
David Wondrich, "Five Unheralded Pioneers of the American Bar Who Pre-Date "Professor" Jerry Thomas" (6 Maii 2015) apud Eater

Xu Wei^(en)

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

De diaetis universalibus et particularibus

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

The foggy foggy dew

Gao Lian, Commentarii octo de vitae principiis

1591 : Gao Lian, Commentarii octo de vitae principiis (遵生八牋)
ChinaKnowledge
Sumei Yi, Eugene Anderson, interprr., "Gao Lian (Ming dynasty): Essays on Drinks and Delicacies for Medicinal Eating". 2008/2015
Brian R. Dott, The Chile Pepper in China: a cultural biography. Novi Eboraci: Columbia University Press, 2020

Guide Michelin France

"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)

The Accomplished Cook

Robertus May

Robert Latham, The Diary of Samuel Pepys vol. 10: Companion (Londinii: Bell & Hyman, 1983) pp. 143-149
Wendy Wall, Recipes for Thought: Knowledge and Taste in the Early Modern English Kitchen (Paginae selectae apud Google Books)

The Queen-Like Closet^(en)

Hannah Woolley, governess to children of the nobility according to Snodgrass 2004
Considine, John (2004) "Wolley, Hannah" (b. 1622?, d. in or after 1674), Oxford Dictionary of National Biography
Hobby, Elaine (1988). Virtue of necessity : English women's writing, 1649–1688. Virago. ISBN 0860688313
Hannah Woolley, The Queen-like Closet or Rich Cabinet Stored with all manner of Rare Receipts (1670) and The Gentlewoman’s Companion (1675)
Wendy Wall, Recipes for Thought: Knowledge and Taste in the Early Modern English Kitchen (Paginae selectae apud Google Books)

The Queen's Closet Opened

Henrietta Maria

Michigan
LOC
Laura Lunger Knoppers, "Opening the Queen’s Closet: Henrietta Maria, Elizabeth Cromwell, and the Politics of Cookery" in Renaissance Quarterly vol. 60 (2007) pp. 464-499 JSTOR
Wendy Wall, Recipes for Thought: Knowledge and Taste in the Early Modern English Kitchen (Paginae selectae apud Google Books)

Tractatus de herbis^(fr)

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

Ars coquinaria Afganica

"Cuisine de l’exil le goût de l’Afghanistan à Paris" in Les Cahiers de la gastronomie n° 17 (2013?)

Gastronomia Andecavensis

1477 : Panthaleo de Conflentia, Summa lacticiniorum completa 2.11 (f. 18r editionis 1508)

Gastronomia Angelopolitana

Cf. Sylvia Wu

Laurie Ochoa, "Ten Years After: The Chef’s View" in Los Angeles Times (1 Ianuarii 1989)

Ars convivalis Atropatenica

"Le goût des autres à Bakou" in Les Cahiers de la gastronomie n° 6 (2011)

Ars coquinaria Australiana

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

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)

Gastronomia Aztecorum

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; turkey with a sauce of small chilis, tomatoes, and ground squash seeds; turkey with red chilis; turkey 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; grey fish with red chili, tomatoes, and ground squash seeds; frog with green chilis; newt with yellow chili; tadpoles with small chilis; small fish with small chilis; winged ants with savory herbs; locusts with chía; maguey grubs with a sauce of small chilis; lobster with red chili, tomatoes, and ground squash seeds; large fish with the same; a sauce of unripened plums with white fish;

Red, rough sapotas; red plums; yellow or vermilion plums; ashen sapotas; small sapotas; manioc; sweet potato; avocado; yellow sapotas; tuna cactus fruit of many hues -- white yellow, bright red, green, orange; anonas; guamúchiles; American cherries; tender maize; green maize; string beans;

Tamales made of maize flowers with ground amaranth seed and cherries added; tortillas of green amize or of tender maize; tamales stuffed with amaranth greens; tortillas made with honey, or with tuns cactus fruit; tamales made with honey; tortillas shaped like hip guards; tamales made with amaranth seed dough; [cakes made of] amaranth seed dough; rabbit with toasted maize; squash cut in pieces; olchicalli; green maize cooked in a pot and dried; amaranth greens cooked with dry land chili; sauce of purslain with dry land chili; green amaranth seeds with dry land chili;

Water greens; onions; the evil-smelling herb; the eloquilite herb; the mozote herb; achochoquilitl; thistle; sow thistle; sorrel of various kinds; a water-edge plant called acuitlacpalli; squash flowers; tender, young squash; small squash; garden cress; raphanus; small tuna cactus fruit with fish eggs;

Gophers with sauce; hot maize gruel of many kinds; maize gruel with honey, with chili and honey, with yellow chili; white, thick gruel with a scattering of maize grains; sour, white maize gruel; sour, red maize gruel with fruit and chili; snall, green tomatoes with a maize gruel made with anonas; maize gruel made with amaranth and toasted maize; maize gruel with fish-amaranth seeds and honey; cold maize gruel; maize gruelw ith wrinkled chía, coverd with green chilis or small, hot chilis; white maize guel with chía, covered with yellow chilis; maize gruel with chía, covered with squash seeds and with chili; maize gruel made of tortilla crumbs, and with ordinary and wrinkled chía, covered with small chilis.

All these foods came forth from within the house of the ruler.

And daily a man, the majordomo, set out forthe ruler his food -- two thousand kinds of various foods; hot tortillas, white tamales with beans forming a sea snell on top; red tamales; the main meal of roll-shaped tortillas and many [foods]: sauces with turkeys, quail, venison, rabbit, hare, gopher, lobster, small fish, large fish; then all sweet fruits.

And when the ruler had eaten, then all the food was divided ...

Then, in his house, the ruler was served his chocolate, with which he finished -- green, made of tender cacao; honeyed chocolate made with ground-up dried flowers -- with green vanilla pods; bright red chocolate; orange-colored chocolate; rose-colored chocolate; black chocolate; white chocolate.

The chocolate was served in a painted gourd vessel ...

ante 1585 : Bernardinus de Sahagun, Historia general de las cosas de Nueva España (manuscriptum, ante 1585) lib. 8 f. 22v sqq. (Arthur J. O. Anderson, Charles E. Dibble, interprr., Bernardino de Sahagún: The Florentine Codex; General History of the Things of New Spain pars 9 [University of Utah Press, 1954] pp. 37-40)
Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 66-119

Gastronomia Balcanica

"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

1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 165-173

Ars convivalis Belgica

1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 133-164

Gastronomia Bellicensis

1825 : Ioannes Anthelmus Brillat-Savarin, Physiologie du goût (Lutetiae, 1826) vol. 1 vol. 2 apud Gallica; vol. 1 vol. 2 apud Internet Archive
1892 : Lucien Tendret, La Table au pays de Brillat-Savarin. Belley: Louis Bailly fils, 1892 Textus

Gastronomia Bituricensis^(fr)

1477 : Panthaleo de Conflentia, Summa lacticiniorum completa 2.11 (f. 18r editionis 1508)

Ars coquinaria Brasiliensis

C. Cerdan et al., "La mise en politique des Indications géographiques et du terroir au Brésil : principaux défis et perspectives" in Claire Delfosse, ed., La mode du terroir et les produits alimentaires (Lutetiae: Indes Savantes, 2011)

Gastronomia Bressana^(fr)

Claire Delfosse, "La patrimonialisation des produits dits de terroir: quand « le rural » rencontre « l'urbain » ?" in Anthropology of Food vol. 8 (2011)

Gastronomia Burdigalensis

Marc Favreau, "Le palais de Monseigneur : approche de la gastronomie et de l'art de la table à Bordeaux sous le règne de Louis XIV" in Annales du Midi (2003) 115-241 pp. 51-68
Philippe Meyzie, "À la table des élites bordelaises du XVIIIe siècle" in Annales du Midi (2003) 115-241 pp. 69-88

Gastronomia Byzantina

Dalby, Taste of Byzantium
Alice-Mary Talbot, "Byzantine Monastic Horticulture: the textual evidence" in Antony Littlewood et al., ed., Byzantine Garden Culture: Papers Presented at a Colloquium in November 1996 at Dumbarton Oaks (Vasingtoniae: Dumbarton Oaks, 2002), pp. 37–67

Gastronomia Cambrica

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

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 Chicaginiensis

Morrison Wood, "A half century of the culinary arts in Chicago" in Chicago History (Spring 1972) pp. 18-25

Gastronomia Civitatis Angelorum^(es)

1849 : Manual de cocinero y cocinera
Alejandra López Camacho, "La ciudad de Puebla y su identidad culinaria. Manuales, recetarios, cocina y vida cotidiana. Siglo XIX"

Gastronomia Catalana

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)

Gastronomia Civitatum Meridianarum

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 Chilensis

John Bartlett, "‘Coffee with legs’: inside Chile’s risque and antiquated cafe culture" in The Guardian (11 Aprilis 2023)

Ars convivalis Dacoromanica

1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 346-351

Ars coquinaria Danica

"Copenhague, la carte et le territoire" in Les Cahiers de la gastronomie n° 5 (Novembri 2010)

Gastronomia Formosana

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 mediaevalis

Alain Dierkens, Liliane Plouvier, edd., Festins mérovingiens. Bruxellis: Le Livre Timperman, 2008. Recensio huius operis
Liliane Plouvier, "A la table des premiers mérovingiens" in Laurent Verslype, ed., Villes et campagnes en Neustrie sociétés, économies, territoires, christianisation; actes des XXVe Journées Internationales d'Archéologie Mérovingienne de l'AFAM (Montagnac, 2007) pp. 121-138

Gastronomia Franciscopolitana

Joseph Henry Jackson, "Introduction" in Georgius Mardikian^(en), Dinner at Omar Khayyam's (Novi Eboraci: Viking, 1944) pp. 3-14

Ars coquinaria Gambiensis

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

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

Elise Morton, "‘A unique culinary repertoire’: What makes food and drink in Thessaloniki so special?" in The Guardian (8 Februarii 2022)

Gastronomía Guaxacana^(es)

Diana Kennedy, Oaxaca al gusto: el mundo infinito de su gastronomía. San Pedro Garza García, Nuevo León: Plenus, 2008 (versio Anglica: Oaxaca al Gusto: An Infinite Gastronomy. Austinopoli, 2010 mutuabilis)

Ars coquinaria Guianae Francicae

1888 : A. Delteil, "Souvenirs de voyage: moeurs créoles et nourriture à la Guyane" in Annales de la Société Académique de Nantes 6a ser. vol. 9 (1888) (pp. 229-244 apud Google Books)

Ars coquinaria Helvetica

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)
E. Thévenod-Mottet, S. Boisseaux, D. Barjolle, "Suisse: la reconnaissance des terroirs" in Claire Delfosse, ed., La mode du terroir et les produits alimentaires (Lutetiae: Indes Savantes, 2011)

Ars convivalis Hispanica

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

Gastronomia Hunanensis

Fuchsia Dunlop, The Revolutionary Chinese Cookbook

Mao, a Hunan native ... told them [Edgar Snow and George Hatem] that he had discovered the "scientific" rule that those who enjoyed hot peppers made the best revolutionaries, and this was why so many revolutionaries came from Hunan province. Without hot pepper, he said, he could not eat, and without eating he could not make revolution.^[35]

Ars coquinaria Iaponica

"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)
Justin McCurry, "Diners in Japan arrested for dipping own chopsticks in communal bowl of ginger" in The Guardian (5 Aprilis 2023)

Ars coquinaria Imperii Hispanici

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 228-246

Ars coquinaria Incarum

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 169-229

Ars coquinaria Indica

"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

"Irani Chai, les cafés iraniens de Bombay" in Les Cahiers de la gastronomie n° 19 (2014?)

Ars coquinaria Italica

1580 : Michael Montanus, Essais lib. 1 cap. 51 (cook to en:Carlo Carafa probably: hence see Gastronomia Neapolitana)
1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 232-272
Monica Balestrero, La dieta nel medioevo italico. Roma: Aracne, 2006 Textus
Giovanni Rebora, La cucina medievale italiana tra Oriente ed Occidente. Genuae, 1996
Giovanni Rebora, ed., La cucina medievale italiana tra Oriente ed Occidente in Miscellanea storica ligure vol. 19 (1987) no. 7

Gastronomia Londiniensis

Ars convivalis Macedonum

E. N. Borza, "The symposium at Alexander's court" in Αρχαία Μακεδονία = Ancient Macedonia III (Thessalonicae, 1983) pp. 45-55
Elizabeth D. Carney, "Elite Education and High Culture in Macedonia" in W. Heckel, L. Tritle, edd., Crossroads of History: The Age of Alexander (Claremont: Regina Books, 2003) pp. 47–63; reimpressum cum additamentis in E. D. Carney, King and court in ancient Macedonia (Swansea: Classical Press of Wales, 2015) pp. 191-206
Elizabeth D. Carney, "Symposia and the Macedonian elite: the unmixed life" in Syllecta classica vol. 18 (2007) pp. 129-180; reimpressum cum additamentis in E. D. Carney, King and court in ancient Macedonia (Swansea: Classical Press of Wales, 2015) pp. 225-264
Andrew Dalby, “Hippolochus: The wedding feast of Caranus the Macedonian” in Petits propos culinaires no. 29 (1988) pp. 37-45
Andrew Dalby, “De Philippe II à Ptolémée II: le syncrétisme culturel des banquets royaux” in Catherine Grandjean, Anna Heller, Jocelyne Peignot, eds, A la table des rois: luxe et pouvoir dans l’oeuvre d’Athénée (Rennes: Presses Universitaires de Rennes, 2013 [a]) pp. 129-147
Thomas Harrison, “A Persian marriage feast in Macedon? (Herodotus 5.17–21)” in Classical quarterly vol. 69 (2019) pp. 507–514
Angeliki Kottaridi, “The royal banquet: a capital institution” in Heracles to Alexander the Great (Oxford: Ashmolean Museum, 2011) pp. 167-180
Frances Pownall, “The symposia of Philip II and Alexander III of Macedon: the view from Greece” in Elizabeth Carney, Daniel Ogden, eds, Philip II and Alexander the Great: father and son, lives and afterlives (New York: Oxford University Press, 2010) pp. 55-65
Bruno Tripodi, “Il banchetto di nozze del Macedone Karanos (Athen. 4, 128a– 130d): considerazioni preliminari” in Ancient Macedonia vol. 6 ii (1999) pp. 1219–1226
Konrad Vössing, Mensa regia: das Bankett beim hellenistischen König und beim römischen Kaiser. Munich: K. G. Saur, 2004

Gastronomia Martinicensis

Yves-Marcelle Richer, "La Martinique : de l’île sucrière à l’île-terroir" (2021) apud Géoconfluences

Gastronomia Massiliensis

1792 : Grimod de la Reynière, Lettre d’un voyageur à son ami, ou réflexions philosophiques sur la ville de Marseille 2a ed. apud Gallica
1807 : Alphonsus de Fortia de Piles, "Des cafés de Marseille" in Grimod de la Reynière et al., Almanach des gourmands vol. 5 (1807) pp. 222-231
1858 : Manuel de la cuisinière provençale. Massiliae: Chauffard, 1858 Textus

Ars coquinaria Mayarum

Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 120-168

Ars convivalis Minoa

Barbara Montecchi, "Planning a Feast in Neopalatial Crete: a Look at the Linear A Evidence" in Annuario della Scuola Archeologica Italiana di Atene (2011)
Barbara Montecchi, "Linear A Banqueting Lists?" in Kadmos (2012)

Gastronomia Mumbaiensis

"Irani Chai, les cafés iraniens de Bombay" in Les Cahiers de la gastronomie n° 19 (2014?)

Gastronomia Neapolitana

1580 : Michael Montanus, Essais lib. 1 cap. 51 (cook to en:Carlo Carafa probably: Neapolitan family)

Ars coquinaria Norvegica

V. Amilien, "Du territoire cultivé au territoire culturel: « Terroir-isation » et produits locaux en Norvège" in Claire Delfosse, ed., La mode du terroir et les produits alimentaires (Lutetiae: Indes Savantes, 2011)

Gastronomia Novae Angliae

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 pagi Pertici

Tantam copiam butirri faciunt [Bretones] quod usque ad partes satis distantes defertur, videlicet ad Pitaviam, ad patriam Andagavensem, Turonensem, etiam ad Normandiam ... Rep[p]eri etiam [caseos] satis bonos in patria Argentonis, sed non sunt ita pingues. Bonos etiam reperi ala Freta Bernard et delicatos.^[36]

1477 : Panthaleo de Conflentia, Summa lacticiniorum completa 2.11 (f. 18r editionis 1508)

Gastronomia Polynesia

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

1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards, 1911) pp. 302-309

Gastronomia Provincialis

1830 : "La cuisine provençale" in Le Gastronome (13 Iunii 1830) pp. 4-6
1858 : Manuel de la cuisinière provençale. Massiliae: Chauffard, 1858 Textus
Geneviève Bresc-Bautier et al., "L'équipement de la cuisine et de la table en Provence et en Sicile (XIVe-XVe siècles). Etude comparée" in Manger et boire au moyen âge. Actes du colloque de Nice (15-17 octobre 1982) (Nicaeae, 1984) vol. 2 pp. 45-58
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)
Roger Lassalle, "Le dit et le non-dit culinaires dans la littérature narrative de langue d'Oc" in Manger et boire au moyen âge. Actes du colloque de Nice (15-17 octobre 1982) (Nicaeae, 1984) vol. 1 pp. 441-449
Liliane Plouvier, "Regards nouveaux sur la cuisine provençale du bas moyen âge: le témoignage des livres de cuisine"
Louis Stouff, La table provençale. Boire et manger en Provence à la fin du Moyen Âge. Avignon, 1997
Louis Stouff, Ravitaillement et alimentation en Provence aux XIVe et XVe siècles. Lutetiae, 1970 Textus venalis; recensio huius operis; alia
Louis Stouff, "Y avait-il à la fin du moyen-âge une alimentation et une cuisine provençales originales?" in Manger et boire au moyen âge. Actes du colloque de Nice (15-17 octobre 1982) (Nicaeae, 1984) vol. 2 pp. 93-99

Nexus externi

Marie-Christine Grasse, "L'ALIMENTATION EN PROVENCE ORIENTALE A LA FIN DU MOYEN-AGE"

Gastronomia Quebecensis

C. Chazoule, F. Jouve, R. Lambert, "Le marché des produits du terroir au Québec: de multiples formes d’échange en construction" in Claire Delfosse, ed., La mode du terroir et les produits alimentaires (Lutetiae: Indes Savantes, 2011)

Gastronomia Romae urbis

Cf. Sciomachia ab Ioanne Bellaio anno 1549 celebrata

David Downie, Cooking the Roman Way

Ars coquinaria Russica

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 Sabauda

Serge Bourgeat, Catherine Bras, "Entre ancrage local, mondialisation culturelle et patrimonialisation… Une géographie de la tartiflette" (2021) apud Géoconfluences
Marc-Jérôme Hassid, "Le terroir, un territoire hybride. L’exemple des fromages des Alpes du Nord" (2005) apud Géoconfluences

Gastronomia Sino-Americana

1904
Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 67-70, 86-94

Gastronomia Siciliana

"Histoire de la gastronomie sicilienne" in Les Cahiers de la gastronomie n° 12 (2012?)
Geneviève Bresc-Bautier et al., "L'équipement de la cuisine et de la table en Provence et en Sicile (XIVe-XVe siècles). Etude comparée" in Manger et boire au moyen âge. Actes du colloque de Nice (15-17 octobre 1982) (Nicaeae, 1984) vol. 2 pp. 45-58

Ars convivalis Suecica

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 Turonensis

1477 : Panthaleo de Conflentia, Summa lacticiniorum completa 2.11 (f. 18r editionis 1508)

Gastronomia Zingarica

Categoriam iam habemus

"Buvons, mangeons avec les roms" in Les Cahiers de la gastronomie n° 20 (2014?)

Varia

Buffet^(en)

1808 : Grimod de la Reynière et al., Almanach des gourmands vol. 6 (1808) pp. 1-8 ("Des ambigus")

Cena nocturna

Fontes antiquiores

1804 : Grimod de la Reynière et al., Almanach des gourmands vol. 2 (2a ed. 1804) pp. 65-74

Cenula

Cibus infantilis

Evangelia Grammatikaki, Jan Wollgast, Sandra Caldeira, "High Levels of Nutrients of Concern in Baby Foods Available in Europe That Contain Sugar-Contributing Ingredients or Are Ultra-Processed" in Nutrients vol. 13 (2021) p. 3105 sqq.
"Ultra-Processed Foods marketed for infants and young children in the UK"

Cibus progenitorum

Aelian, VH 3.38-39

Coctio in braza

en braise, braising

"Item volumus quod in coena die Sabatti serviatur nobis de octo ovis in braza coctis vel in aqua": Hist. Dalphin. vol. 2 p. 313 col. 1 in Carolus Du Cange et al. (1883-1887). Glossarium mediæ et infimæ Latinitatis. Niortii: Favre ed. Niort. vol. 1 p. 739 s.v. "Braza (1)"

Collectus citrorum oppidi Sancti Iuliani

"Vergers de collection d'agrumes de l'Inra et du Cirad de San Giuliano", vide hic

Coquina novella^(en)

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 116-

Eat Out to Help Out^(en)

Guardian
Guardian
Guardian
Guardian
Guardian
Thiemo Fetzer, "Subsidising the spread of COVID-19: Evidence from the UK’S Eat-Out-to-Help-Out Scheme" in Economic Journal vol. 132 (2022) pp. 1200–1217
Nicolás González-Pampillón, Gonzalo Nunez-Chaim, Katharina Ziegler, "Recovering from the first Covid-19 lockdown: Economic impacts of the UK's Eat Out to Help out scheme"
Georgina Hutton, "Eat Out to Help Out Scheme"

Gastronomia domestica

"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

"La cuisine moléculaire est morte, vive la cuisine moléculaire !" in Les Cahiers de la gastronomie n° 8 (2011)

Gastronomia praehistorica

"La cuisine de la mère du paléolithique à nos jours" in Les Cahiers de la gastronomie n° 21 (2015)

Historia climatis

Joseph Fuster, Des Changements dans le climat de la France. 1845 Textus

Interpretatio cenarum

1882 : "Les Menus" in La Vie parisienne vol. 34 (1882) (pp. 433-435 apud Google Books)

Magister hospitii

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

Navis piscatoria

Caes. B. C. 2, 4; Liv. 36, 27
"World's Oldest Planked Boats"
Andrew Kawker, "Report of Oldest Boat Hints at Early Trade Routes"

Negro Motorist Green Book

NYPL
Adam Reiner, "Getting Lost in the World’s Largest Stack of Menus" in Taste (1 Ianuarii 2023)

Obesitas

Gilles Fumey, "Manger tue !" in Libération (10/11 Septembris 2020)

Paropsis

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

1808 : Grimod de la Reynière et al., Almanach des gourmands vol. 6 (1808) pp. 18-25 ("Des sommeliers")

quart-d'heure de Rabelais

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)

Servitium Russicum

Raymond Sokolov, Steal the menu: a memoir of forty years in food (Novi Eboraci: Knopf, 2013) pp. 132-135

Tabula cenatoria

recensio libri Menus that Made History
Janet Clarkson, Menus from History"

Thynnorum venditor

commons:Category:Name vase of the Painter of the Tuna Salesman
Trendall, A. D. (1983). The Red-figured Vases: Lucania, Campania & Sicily [suppl. 3]. (Bulletin Supplement No. 41). London: University of London, Institute of Classical Studies
Apparently Trendall said Lipari? Commons has it at Museo Mandralisca, Cefalu

Vinalia

Christophe Caillaud, "Vinalia, fête du vin et de la cuisine antiques" in Territoires du vin no. 8 (2019)

Ritus gastronomici

Falmouth Oyster Festival 13/16 Octobris

An exsistunt?

Sinop Lakerda Festivali (Aylin Ornek)

sine ritu

Résistance Château de Laballe, Bas Armagnac Landais

Notae

↑ Pays et gens de France no. 66 (1983) p. 20
↑ 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
↑ Metzner (1998); Morgan (1830)
↑ W. H. Dixon, ed., Lady Morgan's memoirs (Londinii: Allen, 1862) vol. 2 p. 428
↑ It was in season ... it was up to its time ... it was in the spirit of the age .. there was ... no trace of the wisdom of our ancestors in a single dish; no high-spiced sauces, no dark-brown gravies, no flavour of cayenne and allspice, no tincture of catsup and walnut pickle ... Distillations of the most delicate viands, extracted ... with chemical precision ... formed the fond of all. Every meat presented its own natural aroma, every vegetable its own shade of verdure: Morgan (1830) pp. 415-416
↑ Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.
↑ Pays et gens de France no. 66 (1983) p. 20
↑ "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)
↑ 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 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)
↑ Alec Waugh, Wines and Spirits (Time-Life Books, 1975) textus e versione Francogallica Latine versus
↑ Edouard de Pomiane, Radio cuisine (1920-1929) no. 66, fide Menu fretin
↑ Way of Eating
↑ Quinamaca quauhnextamalli, tamalatl, in tenextamalli, in tamalpitzaoac, in xocotamalli, in epaoaxtamalli, in epaoaxtlaoio, in exixilquitlaoio, tlaoioputztic, tlaoioxixitic, popoiec tamalpatlachtli, tamalhuitzoctle ichcatamalli, tlacatlaqualli, tamalmimilli, quatecuicuilli, tlatzincuitl, tlapactamalli, tlamaquauilli, ocelotamalli, tamaluizoctli, iztac xocotamalli, chilchiltic xocotamalli, totoltetamalli, totoltetlaoio, xilotamalli, elotamalli, santamalli, tlecoiutl, iotamalli, necutamalli, xicotamalli, tlaoltamalli, aiôtamalli, tlapactamalli, miaoatamalli: Sahagún vol. 10 cap. 19
↑ Metzner (1998); Morgan (1830)
↑ W. H. Dixon, ed., Lady Morgan's memoirs (Londinii: Allen, 1862) vol. 2 p. 428
↑ Metzner (1998); Morgan (1830)
↑ W. H. Dixon, ed., Lady Morgan's memoirs (Londinii: Allen, 1862) vol. 2 p. 428
↑ It was in season ... it was up to its time ... it was in the spirit of the age .. there was ... no trace of the wisdom of our ancestors in a single dish; no high-spiced sauces, no dark-brown gravies, no flavour of cayenne and allspice, no tincture of catsup and walnut pickle ... Distillations of the most delicate viands, extracted ... with chemical precision ... formed the fond of all. Every meat presented its own natural aroma, every vegetable its own shade of verdure: Morgan (1830) pp. 415-416
↑ Edgar A. Porter, The People's Doctor: George Hatem and China's Revolution (Honolulu: University of Hawai'i Press, 1997) p. 76
↑ Panthaleo de Conflentia (1477)

[1] Pays et gens de France no. 66 (1983) p. 20

[2] 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

[3] Metzner (1998); Morgan (1830)

[4] W. H. Dixon, ed., Lady Morgan's memoirs (Londinii: Allen, 1862) vol. 2 p. 428

[5] It was in season ... it was up to its time ... it was in the spirit of the age .. there was ... no trace of the wisdom of our ancestors in a single dish; no high-spiced sauces, no dark-brown gravies, no flavour of cayenne and allspice, no tincture of catsup and walnut pickle ... Distillations of the most delicate viands, extracted ... with chemical precision ... formed the fond of all. Every meat presented its own natural aroma, every vegetable its own shade of verdure: Morgan (1830) pp. 415-416

[6] Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.

[7] Pays et gens de France no. 66 (1983) p. 20

[8] "Agresta": Arnaldus de Villa Nova, Regimen sanitatis ad regem Aragonum

[9] "Ass flesh, Equus asinus L. Caro asinina": George Pearson, Arranged catalogues of the articles of food, seasonings and drinks (Londinii, 1821) p. 13

[10] "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)

[11] "Cuniculina caro cognata est leporinae": Helius Eobanus Hessus, De tuenda bona valetudine (1551) (f. 40v apud Google Books)

[12] "caro cuniculina": Georgius Pictorius, Sanitatis tuendae methodus carmine elegiaco conscripta (1561?) (in indice apud Google Books)

[13] "De damulina": Georgius Pictorius, Sanitatis tuendae methodus carmine elegiaco conscripta (1561?) (p. 12 apud Google Books)

[14] "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)

[15] 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)

[16] "Caro leporina": Polybi De diaeta salubri sive de victu privatorum libellus (1561) (f. 58r et index apud Google Books)

[17] "Leporina satis boni nutrimenti vividum et floridum faciei colorem conciliat": Iosephus Quercetanus, Diaeteticon polyhistoricon (1607) (p. 311 apud Google Books)

[18] 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)

[19] Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.

[20] ... 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

[21] Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.

[22] Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.

[23] "vinea plantata vitibus monovasiae; planta de malvassia; vinea de malvassia; vites malvasiae": fontes apud Anagnostaces pp. 121, 135, 136, 139-141, 144, 145

[24] Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.

[25] "nomina ... Malacitanum, Toccaium, Cyprium, Creticum, Urbevetanum, Politianum ... suaviter sonant" (p. 62 apud Google Books)

[26] Alec Waugh, Wines and Spirits (Time-Life Books, 1975) textus e versione Francogallica Latine versus

[27] Edouard de Pomiane, Radio cuisine (1920-1929) no. 66, fide Menu fretin

[28] Way of Eating

[29] Quinamaca quauhnextamalli, tamalatl, in tenextamalli, in tamalpitzaoac, in xocotamalli, in epaoaxtamalli, in epaoaxtlaoio, in exixilquitlaoio, tlaoioputztic, tlaoioxixitic, popoiec tamalpatlachtli, tamalhuitzoctle ichcatamalli, tlacatlaqualli, tamalmimilli, quatecuicuilli, tlatzincuitl, tlapactamalli, tlamaquauilli, ocelotamalli, tamaluizoctli, iztac xocotamalli, chilchiltic xocotamalli, totoltetamalli, totoltetlaoio, xilotamalli, elotamalli, santamalli, tlecoiutl, iotamalli, necutamalli, xicotamalli, tlaoltamalli, aiôtamalli, tlapactamalli, miaoatamalli: Sahagún vol. 10 cap. 19

[30] Metzner (1998); Morgan (1830)

[31] W. H. Dixon, ed., Lady Morgan's memoirs (Londinii: Allen, 1862) vol. 2 p. 428

[32] Metzner (1998); Morgan (1830)

[33] W. H. Dixon, ed., Lady Morgan's memoirs (Londinii: Allen, 1862) vol. 2 p. 428

[34] It was in season ... it was up to its time ... it was in the spirit of the age .. there was ... no trace of the wisdom of our ancestors in a single dish; no high-spiced sauces, no dark-brown gravies, no flavour of cayenne and allspice, no tincture of catsup and walnut pickle ... Distillations of the most delicate viands, extracted ... with chemical precision ... formed the fond of all. Every meat presented its own natural aroma, every vegetable its own shade of verdure: Morgan (1830) pp. 415-416

[35] Edgar A. Porter, The People's Doctor: George Hatem and China's Revolution (Honolulu: University of Hawai'i Press, 1997) p. 76

[36] Panthaleo de Conflentia (1477)

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