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Fercula

Alae squalorum

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

Andullia

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")

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)

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

Brandade

Brodium album

Bubula modo Castri Brientii(fr)

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

Caput aprinum vel porcinum

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

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)

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

Cervellatum

Eruditio
  • "Cervellatum" in Marianne Bouchon, "Latin de cuisine" in Archivum Latinitatis Medii Aevi vol. 22 (1952) pp. 63-76
Praecepta

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

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

Modus ranae(fr)

Pigeon à la crapaudine

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

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

Faux grenon

Figatelli(it)

Flado(it)

Cf. en:Fiadone, es:Flaó, en:Flaouna

Focacia

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).[1]
  • "Fougasse" in Pierre Rézeau, ed., Dictionnaire des régionalismes de France (Bruxelles: Duculot, 2001) pp. 486-489

Fristellum

Fontes antiquiores
Eruditio
  • "Fristella" in Marianne Bouchon, "Latin de cuisine" in Archivum Latinitatis Medii Aevi vol. 22 (1952) pp. 63-76
Praecepta

Fritola(it)

and cf. en:Frittole (doughnut)

Frumentatum

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

Gemada(pt)

Gruellum Bretonicum

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")

Iuscellum e collyris(en)

Iuscellum e pinnis selachiorum

Iusculum magistri hospitii(fr)

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

Mont-blanc

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")

Musacas

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

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

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)

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 ..."

Panicia

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

Pastillum sive copum

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

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

Piscis salatus(fr)

Pissaladière

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

Prandium aratoris(en)

[6]

Porcina pastillata

(pork pie)

Puchero

Pudingum montis Salvatoris

Pouding Salvator

Pullina pastillata

(chicken pie)

"Pullus in pastello": praeceptum (Libellus de arte coquinaria codex "K" vel Hauniensis f. 146r)

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")

Sardenara(en)

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

Solea Normannica

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

Stew

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

Sueaus

Fontes antiquiores
Praecepta

Suet blanc

Syllabub

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

Tartiflette

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

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

Viande de Cypre

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

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")

Amylum vignae radiatae

Aroma vanillae naturale

Ascalonicum(en)

Latin name?

Asinina

[9]

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)

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

Capreolina

[10]

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

Columbina

Corium casei soiae

Coturnina

Confectura

Cruda

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

Cucumer conditus(en)

Cuniculina

[11][12]

Cuttlefish roe

There is confusion between this and mullet roe

Damulina

[13][14]

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

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)

Leporina

[16][17]

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

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

Osmazomum

Ovum pullinum(en)

Persuttus(en)

Macaronice: an alibi melius?

Phasianina

Polenta

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

Poncire

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

Pulvis dulcis

NB: est etiam "pulvis dulcis" apud alchemistas

Rana

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)

Slip-coat cheese

Suppressata(it)

Suppressata rarius Italiane

Surculi vignae radiatae

Toblerone

Tuber

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)

Balché

Bishop

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

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

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

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

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"

Gallicauda Martinez

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

Jack Daniel's(en)

Mezcal

Orangeade

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)

Pisco

Pisco punch:

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

posolli(en)

Pulque

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

Spiritus cerasorum marasca

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

Georgius Leancă (ad dextram partem) et Ioannes Kerry de vinis Moldavicis colloquuntur
Germania (some more German and Austrian and Hungarian in Zückert)
Austria
Italia


Hispania
Hungaria
Armenia
Francia
Africa Australis

Vinum Africanum

Aglianicum

? Mangiaguerra

Vinum Alnense

vinum Angeriacum

Vinum Aquileense(it)

Vineae fundi Rocca Bernarda, olim ad patriarchatum Aquileensem pertinens, prope Forum Iulii regionis Foroiuliensis et Venetiae Iuliae

vinum Argentolianum(fr)

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)

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

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

Vinum Bituricum(fr)

Blanquette de Limoux

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

Cabernet Pfeffer

Idem quod Mourtaou?

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)

vinum Carcassonense(fr)

Castellum Lafite(fr)

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)

Clausum Vougeot(fr)

[21]

Vinum Cociacense

vinum Colmariense

Vinum Cornatis(fr)

[22]

vinum Corsum(fr)

vel Corsicum?

Vinum fortificatum(fr)

vinum Franconicum

vinum Gasconicum(fr)

vinum Gastinium

pagus Vastinensis(fr)

vinum Georgianum(en)

vinum Graecum in Italia natum

  • Cato
  • Palladius
vinum Graecum Campaniae
vinum Graecum de Summa

Château Haut-Brion(fr)

"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

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)

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)

malvaticum(fr)

Cf. Vinum Malvasiae; malvasia [23]

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

Vinum Mendaeum

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]

vinum Montis Ademari(fr)

vinum Montis Martyrum(fr)

muscadetum(fr)

muscatellum

muscatinum(fr)

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

vinum Neracium

vinum Niersteinense

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

vinum Nivernense

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)

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]

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

Vinum Sauternense

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

Sémillon(fr)

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

Trebianum, Trebiana

Vernacium(fr)

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

Acipenser sinensis

Aegiale hesperiaris

Agaricus bisporus

Agaricus subrufescens

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

Allium chinense

Allium fistulosum

Allium kunthii

Allium tuberosum

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

Alouatta villosa

Amaranthus cruentus

huauhtli, alegría

Amaranthus palmeri

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

Anas acuta

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

Angelica archangelica

Angelica archangelica

Anguilla japonica

Anser cygnoides

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

Arracacia xanthorrhiza

arracacha

Artemisia annua

Aster indica

Ateles belzebuth

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

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

Basella rubra

Batrachophrynus macrostomus

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

Brassica juncea

Brassica narinosa

Brassica rapa subsp. chinensis

Brassica rapa subsp. pekinensis

Brassica rapa var. parachinensis

Choy sum

Brosimum alicastrum

ramón

Bullacta exarata

Cairina moschata

Muscovy duck

Calocarpum mammosum

piztle, sapayul: aroma ad socolatam accommodandam

Calopogonium coeruleum

Cambarellus montezumae

Canarium album

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

Caryocar amygdaliferum

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

Castanea mollissima

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

Chanodichthys erythropterus

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

Chroicocephalus ridibundus

Chenopodium pallidicaule

Chiranthodendron pentadactylon

teinacaztli: aroma ad socolatam accommodandam

Choromytilus chorus

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

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

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")

Coprinus comatus

Cordia globosa

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

Crex crex

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

Ctenosaura similis

? = Ctenosaura pectinata

Cyclanthera pedata

cayua, caigua

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

Cydista aequinoctialis

Cymbopetalum penduliflorum

ueinacaztli: aroma ad socolatam accommodandam

Cynara cardunculus

Gemmae cinarae
Classis : Magnoliopsida 
Ordo : Asterales 
Familia : Asteraceae 
Genus : Cynara 
Species : Cynara cardunculus 
L.
   

Dahlia coccinea

et al.

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

Dasyprocta mexicana

Dasypus novemcinctus

Dioscorea polystachya

Dipturus batis

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

Cf. Louis Girault, Kallawaya: guérisseurs itinérants des Andes (Lutetiae: ORSTOM, 1984) pp. 101-102 (Paginae selectae apud Google Books)

Ecballium elaterium

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

Euschistus taxcoensis, Edessa spp., Euschistus spp.

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

Felis bengalensis

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

Galeichthys peruvianus

Gardenia jasminoides

Gelidium amansii

Glebionis coronaria

Grus grus

Haliotis

Apud Sinas his diebus Haliotis discus hannai et Haliotis diversicolor

Hemerocallis citrina

Heros nigrofasciatus

Hippocamelus antesensis

Holothuria fuscogilva

Cf. Apostichopus japonicus

Hydropotes inermis

Hypophthalmichthys molitrix

Iguana iguana

Ilisha elongata

Inga feuillei

Jacaratia mexicana

Jatropha aconitifolia

chaya

Konosirus punctatus

Theobald says dotted gizzard shad (banji 斑鰶, Konosirus punctatus)

Lactarius deliciosus

Lactuca sativa var. augustana(en)

Lagenaria siceraria var. hispida(zh)

Lagidium peruanum

vizcacha

Lagopus muta

Lagothrix lagotricha

Lama pacos

alpaca

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

Larimichthys polyactis

Lepidium meyenii

Leptodactylus sp.

uo

Lepus tolai

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

Litsea neesiana

Inga feuillei

Lycium chinense

Lysimachia clethroides

Macrobrachium sinense

Magnolia mexicana

aroma ad socolatam accommodandam

Mammea americana

Mammuthus trogontherii(en)

Manilkara zapota

Mazama americana

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

Metroxylon sagu

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

Momordica balsamina

Monopterus albus

Morchella esculenta

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

Myrica rubra

Nelumbo nucifera

Neosalanx taihuensis

Nibea albiflora

Nostoc pruniforme

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

Odontobutis obscura

Oreophasis derbianus

Ortalis vetula

Oryza rufipogon

Otaria flavescens

Oxalis tuberosa

Pachychilus sp.

Pachyrhizus erosus

jicama

Paeonia lactiflora

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

Parmentiera aculeata(fr)

Passiflora mixta

Pectis linifolia

Pelodiscus Sinensis

Penelope purpurascens

Phaseolus acutifolius

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

Phaseolus calcaratus

Polymnia sonchifolia

Pouteria lucuma

Pouteria sapota

Protochondrostoma genei

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

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

Raphanus sativus var. longipinnatus(en)

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

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

Salix matsudana

Sardina pilchardus

Scardinius erythrophthalmus

Italiane scardola vel scardova

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")

Sechium edule

chayote

Sepia officinalis

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

Sphenarium spp.

Spheniscus magellanicus

Spinus spinus

Spirulina geitleri

tecuilatl (sunt qui cum Spirulina platensis coniungunt)

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]

Tagetes lucida

aroma ad socolatam accommodandam

Tagetes minuta

Tagetes patulus

Tapirella bairdii

Tayassu pecari

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

Tenualosa reevesii

On Tu Benjun Theobald says shiyu 鰣魚, a species of herring and equates to Tenualosa toli

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

Trapa natans

Trichechus manatus

Trichosanthes cucumerina

Tropaeolum majus

Tropaeolum tuberosum

Tuber magnatum

Turdus viscivorus

Ullucus tuberosus

Ulva intestinalis

Ulva lactuca

Urechites karwinskii

loroco

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

Venerupis philippinarum

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

Xanthium strumarium

Xanthosoma nigrum

Zenaida macroura

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

Zizania caduciflora

Homines et loci

Vide en:List of foods named after people

Carolus, marchio de Aigrefeuille

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

Cato Alexander

Armenonville (Paris)

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

Atrio

Aquae Marianae(fr)

"Aquae Marianae s. Teplenses" (p. 31 apud Google Books)

Auerbachs Keller(de)

Franciscus Baco (oenologus)(fr)

Lucius Beebe(en)

Bartholomaeus (magister Salernitanus

Iosephus Baum

Iosephus Berchoux(fr)

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

Paulus Bocuse

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

Le Boeuf à la Mode (popina)

Bouillon Chartier(fr)

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)

Peter Bent Brigham

Maria Brizard

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

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

Ioannes Iacobus de Cambacérès

Champeaux

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)

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

Deversorium Hôtel de la Cloche Compendii (media imagine) anno 1908 pictum, Vuillemot iam mortuo

Cotton Club

Dai Jianjun (戴建军)

Debauve & Gallais(fr)

Gideon Delaune(d)

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

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

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)

Alphonsus de Fortia de Piles

Scripta
Bibliographia

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

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

Chez Garin

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

Le Gavroche(en)

Le Grand Vatel

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

Le Grand Véfour(en)

olim Café de Chartres

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)

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]

Hatch, New Mexico(en)

Abraham Hayward(en)

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

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

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

Martha King

Lapérouse (popina)(fr)

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

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

Lutece (popina Neo-Eboracensis)

Chris McMillian

Maille

Georgius Mardikian(en)

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]

Roy Nakayama

Roy Minoru Nakayama

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

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

Le Petit Moulin Rouge

  • Escoffier
  • 1
  • 2

Philippus Aurelianensis (dux regens)

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

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

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)

Riche

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

Hôtel Ritz (Lutetia)

Michael Roux iunior

Patricius Ruthven (medicus)

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

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

Deversorium Savoy (Londinium)(en)

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

Laurentius Seminel

Laurent Seminel

Simpson's in the Strand

Paulus G. Smith(es)

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

La Tête Noire (Marna)

prope Sanctus Clodoaldus (Francia)

De Vuillemot olim ibi tabernarius

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

Wallfleet, Wellfleet

Wallfleet in Essex Wellfleet MA; also Maryland

Michael Whalen

link from Crosby Gaige

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

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

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

The foggy foggy dew

Gao Lian, Commentarii octo de vitae principiis

Guide Michelin France

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)

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

Gastronomia Angelopolitana

Cf. Sylvia Wu

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

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 ...

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

Ars convivalis Belgica

Gastronomia Bellicensis

Gastronomia Bituricensis(fr)

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)

Gastronomia Burdigalensis

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

Gastronomia Civitatis Angelorum(es)

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

Ars convivalis Dacoromanica

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

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

Ars coquinaria Graeca

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 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

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

Ars coquinaria Imperii Hispanici

Ars coquinaria Incarum

Ars coquinaria Indica

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

Gastronomia Massiliensis

Ars coquinaria Mayarum

Ars convivalis Minoa

Gastronomia Mumbaiensis

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

Gastronomia Neapolitana

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]

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

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

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

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

Gastronomia Turonensis


Gastronomia Zingarica

Categoriam iam habemus

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

Varia

Buffet(en)

Cena nocturna

Fontes antiquiores

Cenula

Cibus infantilis

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)

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

Magister hospitii

Negro Motorist Green Book

Obesitas

Paropsis

Pincerna

quart-d'heure de Rabelais

Servitium Russicum

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


Tabula cenatoria

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

Ritus gastronomici

An exsistunt?

  • Sinop Lakerda Festivali (Aylin Ornek)

sine ritu

Notae

  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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