Quantum redactiones paginae "Sapor" differant
Content deleted Content added
No edit summary |
|||
| (21 intermediate revisions by 4 users not shown) | |||
| Linea 2: | Linea 2: | ||
[[Fasciculus:Adriaen Brouwer - The Bitter Potion - Google Art Project.jpg|thumb|Sapor acerbus. (Pictura "Het bittere drankje" ab [[Adrianus Brouwer|Adriano (Adriaen) Brouwer]] anno 1637 facta.]] |
[[Fasciculus:Adriaen Brouwer - The Bitter Potion - Google Art Project.jpg|thumb|Sapor acerbus. (Pictura "Het bittere drankje" ab [[Adrianus Brouwer|Adriano (Adriaen) Brouwer]] anno 1637 facta.]] |
||
'''Sapor''' est gustus naturalis et proprius [[pomum|pomorum]], [[holus|holerum]], [[caro|carnium]], [[fungus|fungorum]] aliorumque edulium. [[Caseus]], qui iucunde sapit, saporem iucundum habet, et [[piscis]], qui [[mare]] sapit, saporem marinum habet. Sapor et [[gustatus]] non idem est. Eadem est enim inter gustatum et saporem differentia, quae generaliter inter [[sensus (biologia)|sensus]] et [[sensibilia]] est. Sapor est, qui sua [[vis|vi]] propria in [[alimentum|alimentis]] exstat. Quem sensum obiectivum [[mel]]li ingenitum [[Marcus Tullius Cicero]] ita describit: "Ut enim mel, etsi dulcissimum est, suo tamen proprio genere saporis, non comparatione cum aliis dulce esse sentitur."<ref>''[[De finibus bonorum et malorum|Fin.]]'' 3.34.</ref> Eandem sapiendi vim in pomis tempore maturatum [[Ovidius]] describit: "[Tempus,] ne sint tristi poma sapore, cavet."<ref>''[[Tristia|Trist.]]'' 4.6.12.</ref> Interdum '''gustus''' eodem sensu adhibetur, sicut apud [[Aulus Cornelius Celsus|Cornelium Celsum]] legimus: "Adtrahaturque spiritu is sucus, donec in ore gustus [= sapor] eius sentiatur."<ref>''[[De medicina|Med.]]'' 6.8.1b.</ref> |
'''Sapor''' est [[gustus]] naturalis et proprius [[pomum|pomorum]], [[holus|holerum]], [[caro|carnium]], [[fungus|fungorum]] aliorumque edulium. [[Caseus]], qui iucunde sapit, saporem iucundum habet, et [[piscis]], qui [[mare]] sapit, saporem marinum habet. Sapor et [[gustatus]] non idem est. Eadem est enim inter gustatum et saporem differentia, quae generaliter inter [[sensus (biologia)|sensus]] et [[sensibilia]] est. Sapor est, qui sua [[vis|vi]] propria in [[alimentum|alimentis]] exstat. Quem sensum obiectivum [[mel]]li ingenitum [[Marcus Tullius Cicero]] ita describit: "Ut enim mel, etsi dulcissimum est, suo tamen proprio genere saporis, non comparatione cum aliis dulce esse sentitur."<ref>''[[De finibus bonorum et malorum|Fin.]]'' 3.34.</ref> Eandem sapiendi vim in pomis tempore maturatum [[Ovidius]] describit: "[Tempus,] ne sint tristi poma sapore, cavet."<ref>''[[Tristia|Trist.]]'' 4.6.12.</ref> Interdum '''gustus''' eodem sensu adhibetur, sicut apud [[Aulus Cornelius Celsus|Cornelium Celsum]] legimus: "Adtrahaturque spiritu is sucus, donec in ore gustus [= sapor] eius sentiatur."<ref>''[[De medicina|Med.]]'' 6.8.1b.</ref> |
||
An sapores similibus contrariisve discernamus philosophi Graeci antiqui differebant. [[Anaxagoras]] (saeculo V a.C.n.) contrariis: "id enim quod calore frigoreve par sit neque calefacere, neque refrigerare; neque vero dulce acidumve per ea ipsa cognosci, sed frigidum per calidum, potabile per salsum, dulce per acidum secundum cuiusque defectum (ista enim omnia in nobis adesse) ... omnem vero sensum coniunctum esse cum dolore ... omne enim dissimile tangendo incommodum affert".<ref>[[Theophrastus]], ''De sensu'' 27-29; emendata Friderici Wimmer versio</ref> |
An sapores similibus contrariisve discernamus philosophi Graeci antiqui differebant. [[Anaxagoras]] (saeculo V a.C.n.) contrariis: "id enim quod calore frigoreve par sit neque calefacere, neque refrigerare; neque vero dulce acidumve per ea ipsa cognosci, sed frigidum per calidum, potabile per salsum, dulce per acidum secundum cuiusque defectum (ista enim omnia in nobis adesse) ... omnem vero sensum coniunctum esse cum dolore ... omne enim dissimile tangendo incommodum affert".<ref>[[Theophrastus]], ''De sensu'' 27-29; emendata Friderici Wimmer versio</ref> |
||
| Linea 11: | Linea 11: | ||
:Sic dulcia quaerunt dulcia, amara advolant ad amara,<br /> |
:Sic dulcia quaerunt dulcia, amara advolant ad amara,<br /> |
||
:acuta petunt acuta, calida cum calidis coeunt.<ref>Empedocles B 90 {{DK}} apud [[Plutarchus|Plutarchum]], ''[[Quaestiones convivales]]'' 663a; versio F. G. A. Mullachii leviter emendata</ref> |
:acuta petunt acuta, calida cum calidis coeunt.<ref>Empedocles B 90 {{DK}} apud [[Plutarchus|Plutarchum]], ''[[Quaestiones convivales]]'' 663a; versio F. G. A. Mullachii leviter emendata</ref> |
||
[[Plato]] (voce Timaei) χυμούς seu sapores permultos exstitisse censuit quorum typos e mixturis aquosis derivatos quattuor nominat, οἶνος vinum, ἐλαιηρὸν εἶδος genus oleosum, μέλι mel, ὀπός sucus;<ref>Plato, ''[[Timaeus (Plato)|Timaeus]]'' 59e-60a, cf. Theophrastus, ''De sensu'' 89</ref> mox genera saporum septem enumerat, στρυφνά acerba, αὐστηρά austera, πικρά amara, ἁλυκά salsa, δριμέα acra, ὀξύ acidum, γλυκύ dulce.<ref>Plato, ''Timaeus'' 65c-66c</ref> A Theophrasto sapores septem enumerantur: γλυκύς dulcis, λιπαρός pinguis, πικρός amarus, αὐστηρός austerus, δριμύς acer, ὀξύς acidus, στρυφνός acerbus, dubitante octavus ἁλμυρός salsus, repugnante nonus decimusque οἰνώδης vinosus et γαλακτώδης lacteus.<ref>Theophrastus, ''De causis plantarum'' 6.4.1-2, cf. 6.3.3</ref> Ille enim, sicut Plato, interdum alimentis obrussis utitur ad sapores definiendos, e.g. de fructibus scribens: |
[[Plato]] (voce [[Timaeus (Plato)|Timaei]]) χυμούς seu sapores permultos exstitisse censuit quorum typos e mixturis aquosis derivatos quattuor nominat, οἶνος vinum, ἐλαιηρὸν εἶδος genus oleosum, μέλι mel, ὀπός sucus;<ref>Plato, ''[[Timaeus (Plato)|Timaeus]]'' 59e-60a, cf. Theophrastus, ''De sensu'' 89</ref> mox genera saporum septem enumerat, στρυφνά acerba, αὐστηρά austera, πικρά amara, ἁλυκά salsa, δριμέα acra, ὀξύ acidum, γλυκύ dulce.<ref>Plato, ''Timaeus'' 65c-66c</ref> A Theophrasto sapores septem enumerantur: γλυκύς dulcis, λιπαρός pinguis, πικρός amarus, αὐστηρός austerus, δριμύς acer, ὀξύς acidus, στρυφνός acerbus, dubitante octavus ἁλμυρός salsus, repugnante nonus decimusque οἰνώδης vinosus et γαλακτώδης lacteus.<ref>Theophrastus, ''De causis plantarum'' 6.4.1-2, cf. 6.3.3</ref> Ille enim, sicut Plato, interdum alimentis obrussis utitur ad sapores definiendos, e.g. de fructibus scribens: |
||
:Sucorum vero alii sunt vinosi [οἱνώδεις], ut vitis, mori, myrti; alii oleosi [ἑλαώδεις], ut oleae, lauri, nucis, amygdalae, piceae, pini, abietis; alii mellei [μελιτώδεις], ut fici, palmae, castaneae; alii acres, ut origani, thymbrae, cardami, sinapis; alii amari, ut apsinthii, centaurii. Tum etiam odoribus suavibus [εὑωδίαις] insignes, ut [[Pimpinella anisum|anisi]], cedridis; alii aquei [ὐδαρεῖς] esse videntur, ut cotoneorum; alii acidi, ut punicorum et quorundam malorum, huic generi autem omnes vinosi adnumerandi; alii denique sunt alius generis, de quibus omnibus accuratius disseremus in libello de saporibus" [nobis deperdito].<ref>Theophrastus, ''[[Historia plantarum]]'' 1.12.1; emendata Friderici Wimmer versio</ref> |
:Sucorum vero alii sunt vinosi [οἱνώδεις], ut vitis, mori, myrti; alii oleosi [ἑλαώδεις], ut oleae, lauri, nucis, amygdalae, piceae, pini, abietis; alii mellei [μελιτώδεις], ut fici, palmae, castaneae; alii acres, ut origani, thymbrae, cardami, sinapis; alii amari, ut apsinthii, centaurii. Tum etiam odoribus suavibus [εὑωδίαις] insignes, ut [[Pimpinella anisum|anisi]], cedridis; alii aquei [ὐδαρεῖς] esse videntur, ut cotoneorum; alii acidi, ut punicorum et quorundam malorum, huic generi autem omnes vinosi adnumerandi; alii denique sunt alius generis, de quibus omnibus accuratius disseremus in libello de saporibus" [nobis deperdito].<ref>Theophrastus, ''[[Historia plantarum]]'' 1.12.1; emendata Friderici Wimmer versio</ref> |
||
Eruditi Sanscrite scribentes sex sapores enumerare solent, videlicet ''madhura'' dulcis, ''lavaṇa'' salsus, ''kaśaya'' acerbus, ''amla'' acidus, ''kaṭu'' acer, ''tikta'' amarus.<ref>Vide e.g. ''[[Suśrutasaṃhitā]]'' 1.42 [https://archive.org/stream/englishtranslati01susruoft#page/382/mode/2up versio Anglica]; ''[[Carakasaṃhitā]]'' 26.40 sqq.[https://archive.org/details/BIUSante_47357/page/n421/mode/2up Kaviraj Avinash Chandra Kaviratna, interpr.] [https://archive.org/details/in.ernet.dli.2015.326551/page/n217/mode/2up Shree Gulabkunverba Ayurvedic Society, interprr.] |
Eruditi Sanscrite scribentes sex sapores enumerare solent, videlicet ''madhura'' dulcis, ''lavaṇa'' salsus, ''kaśaya'' acerbus, ''amla'' acidus, ''kaṭu'' acer, ''tikta'' amarus.<ref>Vide e.g. ''[[Suśrutasaṃhitā]]'' 1.42 [https://archive.org/stream/englishtranslati01susruoft#page/382/mode/2up versio Anglica]; ''[[Carakasaṃhitā]]'' 26.40 sqq.[https://archive.org/details/BIUSante_47357/page/n421/mode/2up Kaviraj Avinash Chandra Kaviratna, interpr.] [https://archive.org/details/in.ernet.dli.2015.326551/page/n217/mode/2up Shree Gulabkunverba Ayurvedic Society, interprr.]</ref> |
||
</ref> Apud Sinas quinque sapores enumerantur,<ref>五味令人口爽 ''wǔ wèi lìng rén kǒu shuǎng'' "Quinque sapores os hebetant" per paradoxum: ''[[Laocius]]'' [http://www.tao-te-king.org/12.htm 12]</ref> qui sunt 酸 ''suān'' amarus, 苦 ''kǔ'' acer, 甜 ''tián'' dulcis, 辣 ''là'' pungens vel 熱 ''rè'' calidus, 咸 ''xián'' salsus.<ref>K. C. Chang, ''Food in Chinese Culture'' (Novo Portu, 1977) p. 68</ref> Coqui autem [[Sichuan|provinciae Suchuensis]] sextum saporem 麻 ''má'' "torporentem" addunt, ab aromate eorum indigena [[Zanthoxyli fructus|zanthoxylo]] effectum, cum sapore pungenti aequilibrem (麻辣 ''má là'').<ref>"[http://gernot-katzers-spice-pages.com/engl/Zant_pip.html Sichuan pepper]" apud ''Gernot Katzer's Spice Pages''</ref> |
|||
Apud Sinas quinque sapores enumerantur, qui sunt 酸 ''suān'' amarus, 苦 ''kǔ'' acer, 甜 ''tián'' dulcis, 辣 ''là'' pungens vel 熱 ''rè'' calidus, 咸 ''xián'' salsus. Enumeratio iam abhinc duo milia ducentos annos reperitur in ''[[Veres autumnique domini Lü|Veribus autumnisque domini Lü]]'', a [[Lü Buwei]] editis: ibi philosophica de arte coquinaria dissertatio ad coquum mythicum [[Yi Yin]] attribuitur.<ref>''[[Veres autumnique domini Lü]]'' 14/2.1, 14/3.4 (John Knoblock, Jeffrey Riegel, edd. et interprr., ''The Annals of Lü Buwei'' [Stanfordiae, 2000] pp. 306-311). Cf. K. C. Chang, ''Food in Chinese Culture'' (Novo Portu, 1977) p. 68</ref> Eodem aevo liber ''[[Laocius]]'' ait per paradoxum asceticum: 五味令人口爽 ''wǔ wèi lìng rén kǒu shuǎng'' "Quinque sapores os hebetant"; in ''[[Traditio Zuo|Traditio Zuo]]'' suadetur indoles hominum per harmoniam aut dissonantiam quinque saporum mutari.<ref>''[[Laocius]]'' [http://www.tao-te-king.org/12.htm 12]; ''[[Traditio Zuo|Zuo zhuan]]'' Zhao 9.5, 20.8a (Stephen Durrant, Wai-yee Li, David Schaberg, interprr., ''Zuo Tradition'' [Seattli: University of Washington Press, 2016] pp. 1448-1451, 1586-1587</ref> Coqui autem [[Suchuen|provinciae Sichuanensis]] sextum saporem 麻 ''má'' "torporentem" addunt, ab [[aroma]]te eorum indigena [[Zanthoxyli fructus|zanthoxylo]] effectum, cum sapore pungenti aequilibrem (麻辣 ''má là'').<ref>[[Fuchsia Dunlop]], ''The Food of Sichuan'' (Londinii: Bloomsbury, 2019) pp. 21-24, cf. 471-474; Gernot Katzer, "[http://gernot-katzers-spice-pages.com/engl/Zant_pip.html Sichuan pepper]"</ref> |
|||
Europaeorum recentiorum [[Ioannes Anthelmus Brillat-Savarin|Brillat-Savarin]] sapores infinitos esse agnovit;<ref>[[Ioannes Anthelmus Brillat-Savarin]], ''[[Physiologie du goût]]'' (1826) [https://gallica.bnf.fr/ark:/12148/btv1b8626673x/f90 vol. 1 p. 72]</ref> plurimi autem aut quattuor accipiunt aut ([[osmazomum|osmazomo]] vel ''umami'' addito) quinque. |
|||
== Notae == |
== Notae == |
||
| Linea 20: | Linea 24: | ||
== Bibliographia == |
== Bibliographia == |
||
[[File:Breastfeeding infant.jpg|thumb|Lac maternum gustum pueruli formans]] |
[[File:Breastfeeding infant.jpg|thumb|150px|Lac maternum gustum pueruli formans]] |
||
; De sapore |
; De sapore |
||
* Linda M. Bartoshuk, "[https://www.researchgate.net/publication/22788130_The_psychophysics_of_taste The psychophysics of taste]" in ''American Journal of Clinical Nutrition'' vol. 31 (1978) pp. 1068-1077 |
* Linda M. Bartoshuk, "[https://www.researchgate.net/publication/22788130_The_psychophysics_of_taste The psychophysics of taste]" in ''American Journal of Clinical Nutrition'' vol. 31 (1978) pp. 1068-1077 |
||
* Nirupa Chaudhari, Stephen D. Roper, "[http://jcb.rupress.org/content/jcb/190/3/285.full.pdf The cell biology of taste]" in ''Journal of Cell Biology'' vol. 190 pp. 285-296 (9 Augusti 2010) |
* Nirupa Chaudhari, Stephen D. Roper, "[http://jcb.rupress.org/content/jcb/190/3/285.full.pdf The cell biology of taste]" in ''Journal of Cell Biology'' vol. 190 pp. 285-296 (9 Augusti 2010) |
||
* Xiaoke Chen et al., "A gustotopic map of taste qualities in the mammalian brain" in ''Science'' n.s. vol. 333 (2011) pp. 1262-1266 [https://www.jstor.org/stable/23060168 JSTOR] |
|||
* Virginia B. Collings, "[https://link.springer.com/article/10.3758/BF03203270 Human taste response as a function of locus of stimulation on the tongue and soft palate]" in ''Perception & Psychophysics'' vol. 16 (1974) pp. 169–174 |
* Virginia B. Collings, "[https://link.springer.com/article/10.3758/BF03203270 Human taste response as a function of locus of stimulation on the tongue and soft palate]" in ''Perception & Psychophysics'' vol. 16 (1974) pp. 169–174 |
||
* Nicola Davis, "[https://www.theguardian.com/science/2022/sep/22/taste-of-kale-makes-unborn-babies-grimace-finds-research Taste of kale makes unborn babies grimace, finds research]" in ''[[The Guardian]]'' (22 Septembris 2022) |
|||
* Ahmed El-Sohemy et al., "[https://www.researchgate.net/publication/6155939_Nutrigenomics_of_taste_-_Impact_on_food_preferences_and_food_production Nutrigenomics of taste - Impact on food preferences and food production]" in E. Shyong Tai, Peter J. Gillies, edd., ''Nutrigenomics : opportunities in Asia'' (''Forum of nutrition'' vol. 60. Basileae: Kärger, 2007) pp. 176-182 |
|||
* Priscilla Parkhurst Ferguson, "The Senses of Taste" in ''American Historical Review'' vol. 116 (2011) pp. 371-384 [https://www.jstor.org/stable/23307701 JSTOR] |
|||
* D. P. Hanig, "[http://vlp.mpiwg-berlin.mpg.de/library/data/lit4562/index_html?pn=1&ws=1.5 Zur Psychophysik des Geschmackssinnes]" in ''Philosophische Studien'' vol. 17 (1901) pp. 576-623 |
* D. P. Hanig, "[http://vlp.mpiwg-berlin.mpg.de/library/data/lit4562/index_html?pn=1&ws=1.5 Zur Psychophysik des Geschmackssinnes]" in ''Philosophische Studien'' vol. 17 (1901) pp. 576-623 |
||
* Kim Hullot-Guiot, "[https://www.liberation.fr/lifestyle/gastronomie/au-royaume-uni-le-vin-aurait-un-gout-de-vacances-20220815_UXFYGVNWCZEQJMWXHH7QOVJ3GA/ Au Royaume-Uni, le vin aurait un goût de vacances]" in ''[[Libération]]'' (15 Augusti 2022) |
|||
* Thomas Hummel, J. F. Delwiche, C. Schmidt, K.-B. Hüttenbrink, "[https://www.academia.edu/12756273/Effects_of_the_form_of_glasses_on_the_perception_of_wine_flavors_a_study_in_untrained_subjects Effects of the form of glasses on the perception of wine flavors: a study in untrained subjects]" in ''Appetite'' vol. 41 (2003) pp. 197–202 |
* Thomas Hummel, J. F. Delwiche, C. Schmidt, K.-B. Hüttenbrink, "[https://www.academia.edu/12756273/Effects_of_the_form_of_glasses_on_the_perception_of_wine_flavors_a_study_in_untrained_subjects Effects of the form of glasses on the perception of wine flavors: a study in untrained subjects]" in ''Appetite'' vol. 41 (2003) pp. 197–202 |
||
* Carl Pfaffmann, "Neurophysiological mechanisms of taste" in ''American Journal of Clinical Nutrition'' vol. 31 (1978) pp. 1058–1067 [https://academic.oup.com/ajcn/article/31/6/1058/4650650?searchresult=1 Situs venalis] |
* Carl Pfaffmann, "Neurophysiological mechanisms of taste" in ''American Journal of Clinical Nutrition'' vol. 31 (1978) pp. 1058–1067 [https://academic.oup.com/ajcn/article/31/6/1058/4650650?searchresult=1 Situs venalis] |
||
* Beyza Ustun et al., "[https://journals.sagepub.com/doi/10.1177/09567976221105460 Flavor Sensing in Utero and Emerging Discriminative Behaviors in the Human Fetus]" in ''Psychological Science'' (21 Septembris 2022) |
|||
; De saporibus enumeratis |
; De saporibus enumeratis |
||
* Annick Faurion, "[https://www.persee.fr/doc/jatba_0183-5173_1988_num_35_1_6674 Naissance et obsolescence du concept de quatre qualités en gustation]" in ''Journal d'agriculture traditionnelle et de botanique appliquée'' vol. 35 (1988) pp. 21-40 |
* Annick Faurion, "[https://www.persee.fr/doc/jatba_0183-5173_1988_num_35_1_6674 Naissance et obsolescence du concept de quatre qualités en gustation]" in ''Journal d'agriculture traditionnelle et de botanique appliquée'' vol. 35 (1988) pp. 21-40 |
||
* S. K. Wertz, "The Elements of Taste: How Many Are There?" in ''Journal of Aesthetic Education'' vol. 47 (2013) pp. 46-57 [https://www.jstor.org/stable/10.5406/jaesteduc.47.1.0046 JSTOR] |
|||
; De singulis saporibus |
|||
* Jennifer Billing, Paul W. Sherman, "Antimicrobial functions of spices: why some like it hot" in ''Quarterly review of biology'' vol. 73 (1998) pp. 3-49 [https://www.jstor.org/stable/3036683 JSTOR] |
|||
* Matthias S. Geck et al., "[https://www.academia.edu/36109792/The_taste_of_heat_How_humoral_qualities_act_as_a_cultural_filter_for_chemosensory_properties_guiding_herbal_medicine The taste of heat: How humoral qualities act as a cultural filter for chemosensory properties guiding herbal medicine]" in ''Journal of Ethnopharmacology'' vol. 198 (2017) pp. 499–515 |
|||
* John Prescott, Richard J. Stevenson, "[https://www.researchgate.net/publication/216085605_Pungency_in_food_perception_and_preference Pungency in food perception and preference]" in ''Food Reviews International'' vol. 11 (1995) pp. 665-698 |
|||
* Cordelia A. Running, Bruce A. Craig, Richard D. Mattes, "[https://www.researchgate.net/publication/279753553_Oleogustus_The_Unique_Taste_of_Fat Oleogustus: The Unique Taste of Fat]" in ''Chemical Senses'' vol. 40 (2015) pp. 507-516 |
* Cordelia A. Running, Bruce A. Craig, Richard D. Mattes, "[https://www.researchgate.net/publication/279753553_Oleogustus_The_Unique_Taste_of_Fat Oleogustus: The Unique Taste of Fat]" in ''Chemical Senses'' vol. 40 (2015) pp. 507-516 |
||
| Linea 39: | Linea 55: | ||
[[Categoria:Scientia cibaria]] |
[[Categoria:Scientia cibaria]] |
||
[[Categoria:Sensus]] |
[[Categoria:Sensus]] |
||
[[Categoria:Gustatus|!]] |
|||
Redactio novissime (die 25 Maii 2024, hora 16:52) facta
Vide etiam paginam discretivam: Sapor (discretiva).
Sapor est gustus naturalis et proprius pomorum, holerum, carnium, fungorum aliorumque edulium. Caseus, qui iucunde sapit, saporem iucundum habet, et piscis, qui mare sapit, saporem marinum habet. Sapor et gustatus non idem est. Eadem est enim inter gustatum et saporem differentia, quae generaliter inter sensus et sensibilia est. Sapor est, qui sua vi propria in alimentis exstat. Quem sensum obiectivum melli ingenitum Marcus Tullius Cicero ita describit: "Ut enim mel, etsi dulcissimum est, suo tamen proprio genere saporis, non comparatione cum aliis dulce esse sentitur."[1] Eandem sapiendi vim in pomis tempore maturatum Ovidius describit: "[Tempus,] ne sint tristi poma sapore, cavet."[2] Interdum gustus eodem sensu adhibetur, sicut apud Cornelium Celsum legimus: "Adtrahaturque spiritu is sucus, donec in ore gustus [= sapor] eius sentiatur."[3]
An sapores similibus contrariisve discernamus philosophi Graeci antiqui differebant. Anaxagoras (saeculo V a.C.n.) contrariis: "id enim quod calore frigoreve par sit neque calefacere, neque refrigerare; neque vero dulce acidumve per ea ipsa cognosci, sed frigidum per calidum, potabile per salsum, dulce per acidum secundum cuiusque defectum (ista enim omnia in nobis adesse) ... omnem vero sensum coniunctum esse cum dolore ... omne enim dissimile tangendo incommodum affert".[4]
Numerum saporum alii aliter recensuerunt. Inter primos, qui de hac re scripserint, Menestor (eodem fere saeculo) sapores infinitos exstitisse scripserit si iterum doxographiam Theophrasti accipimus.[5] Huic fortasse coaevus Empedocles multa de sensu, pauca de sapore cecinit, sed quattuor sapores nominavit, videlicet dulcem, amarum, acidum, pungentem, qui secundum similitudines in corpora humana suscipiuntur:
- ὣς γλυκὺ μὲν γλυκὺ μάρπτε, πικρὸν δ' ἐπὶ πικρὸν ὄρουσεν,
- ὀξὺ δ' ἐπ' ὀξὺ ἔβη, δαερὸν δ' ἐποχεῖτο δαηρῶι.
- Sic dulcia quaerunt dulcia, amara advolant ad amara,
- acuta petunt acuta, calida cum calidis coeunt.[6]
Plato (voce Timaei) χυμούς seu sapores permultos exstitisse censuit quorum typos e mixturis aquosis derivatos quattuor nominat, οἶνος vinum, ἐλαιηρὸν εἶδος genus oleosum, μέλι mel, ὀπός sucus;[7] mox genera saporum septem enumerat, στρυφνά acerba, αὐστηρά austera, πικρά amara, ἁλυκά salsa, δριμέα acra, ὀξύ acidum, γλυκύ dulce.[8] A Theophrasto sapores septem enumerantur: γλυκύς dulcis, λιπαρός pinguis, πικρός amarus, αὐστηρός austerus, δριμύς acer, ὀξύς acidus, στρυφνός acerbus, dubitante octavus ἁλμυρός salsus, repugnante nonus decimusque οἰνώδης vinosus et γαλακτώδης lacteus.[9] Ille enim, sicut Plato, interdum alimentis obrussis utitur ad sapores definiendos, e.g. de fructibus scribens:
- Sucorum vero alii sunt vinosi [οἱνώδεις], ut vitis, mori, myrti; alii oleosi [ἑλαώδεις], ut oleae, lauri, nucis, amygdalae, piceae, pini, abietis; alii mellei [μελιτώδεις], ut fici, palmae, castaneae; alii acres, ut origani, thymbrae, cardami, sinapis; alii amari, ut apsinthii, centaurii. Tum etiam odoribus suavibus [εὑωδίαις] insignes, ut anisi, cedridis; alii aquei [ὐδαρεῖς] esse videntur, ut cotoneorum; alii acidi, ut punicorum et quorundam malorum, huic generi autem omnes vinosi adnumerandi; alii denique sunt alius generis, de quibus omnibus accuratius disseremus in libello de saporibus" [nobis deperdito].[10]
Eruditi Sanscrite scribentes sex sapores enumerare solent, videlicet madhura dulcis, lavaṇa salsus, kaśaya acerbus, amla acidus, kaṭu acer, tikta amarus.[11]
Apud Sinas quinque sapores enumerantur, qui sunt 酸 suān amarus, 苦 kǔ acer, 甜 tián dulcis, 辣 là pungens vel 熱 rè calidus, 咸 xián salsus. Enumeratio iam abhinc duo milia ducentos annos reperitur in Veribus autumnisque domini Lü, a Lü Buwei editis: ibi philosophica de arte coquinaria dissertatio ad coquum mythicum Yi Yin attribuitur.[12] Eodem aevo liber Laocius ait per paradoxum asceticum: 五味令人口爽 wǔ wèi lìng rén kǒu shuǎng "Quinque sapores os hebetant"; in Traditio Zuo suadetur indoles hominum per harmoniam aut dissonantiam quinque saporum mutari.[13] Coqui autem provinciae Sichuanensis sextum saporem 麻 má "torporentem" addunt, ab aromate eorum indigena zanthoxylo effectum, cum sapore pungenti aequilibrem (麻辣 má là).[14]
Europaeorum recentiorum Brillat-Savarin sapores infinitos esse agnovit;[15] plurimi autem aut quattuor accipiunt aut (osmazomo vel umami addito) quinque.
Notae
[recensere | fontem recensere]- ↑ Fin. 3.34.
- ↑ Trist. 4.6.12.
- ↑ Med. 6.8.1b.
- ↑ Theophrastus, De sensu 27-29; emendata Friderici Wimmer versio
- ↑ Menestor 7 Vorsokr. apud Theophrastum, De causis plantarum 6.3.5
- ↑ Empedocles B 90 Vorsokr. apud Plutarchum, Quaestiones convivales 663a; versio F. G. A. Mullachii leviter emendata
- ↑ Plato, Timaeus 59e-60a, cf. Theophrastus, De sensu 89
- ↑ Plato, Timaeus 65c-66c
- ↑ Theophrastus, De causis plantarum 6.4.1-2, cf. 6.3.3
- ↑ Theophrastus, Historia plantarum 1.12.1; emendata Friderici Wimmer versio
- ↑ Vide e.g. Suśrutasaṃhitā 1.42 versio Anglica; Carakasaṃhitā 26.40 sqq.Kaviraj Avinash Chandra Kaviratna, interpr. Shree Gulabkunverba Ayurvedic Society, interprr.
- ↑ Veres autumnique domini Lü 14/2.1, 14/3.4 (John Knoblock, Jeffrey Riegel, edd. et interprr., The Annals of Lü Buwei [Stanfordiae, 2000] pp. 306-311). Cf. K. C. Chang, Food in Chinese Culture (Novo Portu, 1977) p. 68
- ↑ Laocius 12; Zuo zhuan Zhao 9.5, 20.8a (Stephen Durrant, Wai-yee Li, David Schaberg, interprr., Zuo Tradition [Seattli: University of Washington Press, 2016] pp. 1448-1451, 1586-1587
- ↑ Fuchsia Dunlop, The Food of Sichuan (Londinii: Bloomsbury, 2019) pp. 21-24, cf. 471-474; Gernot Katzer, "Sichuan pepper"
- ↑ Ioannes Anthelmus Brillat-Savarin, Physiologie du goût (1826) vol. 1 p. 72
Bibliographia
[recensere | fontem recensere]
- De sapore
- Linda M. Bartoshuk, "The psychophysics of taste" in American Journal of Clinical Nutrition vol. 31 (1978) pp. 1068-1077
- Nirupa Chaudhari, Stephen D. Roper, "The cell biology of taste" in Journal of Cell Biology vol. 190 pp. 285-296 (9 Augusti 2010)
- Xiaoke Chen et al., "A gustotopic map of taste qualities in the mammalian brain" in Science n.s. vol. 333 (2011) pp. 1262-1266 JSTOR
- Virginia B. Collings, "Human taste response as a function of locus of stimulation on the tongue and soft palate" in Perception & Psychophysics vol. 16 (1974) pp. 169–174
- Nicola Davis, "Taste of kale makes unborn babies grimace, finds research" in The Guardian (22 Septembris 2022)
- Ahmed El-Sohemy et al., "Nutrigenomics of taste - Impact on food preferences and food production" in E. Shyong Tai, Peter J. Gillies, edd., Nutrigenomics : opportunities in Asia (Forum of nutrition vol. 60. Basileae: Kärger, 2007) pp. 176-182
- Priscilla Parkhurst Ferguson, "The Senses of Taste" in American Historical Review vol. 116 (2011) pp. 371-384 JSTOR
- D. P. Hanig, "Zur Psychophysik des Geschmackssinnes" in Philosophische Studien vol. 17 (1901) pp. 576-623
- Kim Hullot-Guiot, "Au Royaume-Uni, le vin aurait un goût de vacances" in Libération (15 Augusti 2022)
- Thomas Hummel, J. F. Delwiche, C. Schmidt, K.-B. Hüttenbrink, "Effects of the form of glasses on the perception of wine flavors: a study in untrained subjects" in Appetite vol. 41 (2003) pp. 197–202
- Carl Pfaffmann, "Neurophysiological mechanisms of taste" in American Journal of Clinical Nutrition vol. 31 (1978) pp. 1058–1067 Situs venalis
- Beyza Ustun et al., "Flavor Sensing in Utero and Emerging Discriminative Behaviors in the Human Fetus" in Psychological Science (21 Septembris 2022)
- De saporibus enumeratis
- Annick Faurion, "Naissance et obsolescence du concept de quatre qualités en gustation" in Journal d'agriculture traditionnelle et de botanique appliquée vol. 35 (1988) pp. 21-40
- S. K. Wertz, "The Elements of Taste: How Many Are There?" in Journal of Aesthetic Education vol. 47 (2013) pp. 46-57 JSTOR
- De singulis saporibus
- Jennifer Billing, Paul W. Sherman, "Antimicrobial functions of spices: why some like it hot" in Quarterly review of biology vol. 73 (1998) pp. 3-49 JSTOR
- Matthias S. Geck et al., "The taste of heat: How humoral qualities act as a cultural filter for chemosensory properties guiding herbal medicine" in Journal of Ethnopharmacology vol. 198 (2017) pp. 499–515
- John Prescott, Richard J. Stevenson, "Pungency in food perception and preference" in Food Reviews International vol. 11 (1995) pp. 665-698
- Cordelia A. Running, Bruce A. Craig, Richard D. Mattes, "Oleogustus: The Unique Taste of Fat" in Chemical Senses vol. 40 (2015) pp. 507-516
Nexus externi
[recensere | fontem recensere]- "Classical Blunders" apud Association for Psychological Science
- Richard Gawel, "Challenging the Tongue Taste Map"