Kitsery
Kitsery[1] (Hindice खिचड़ी khicaṛī; Anglice kedgeree) est cibus Anglo-Indicus ex pisis et pauxillo oryzae confectus.
Notae
[recensere | fontem recensere]Bibliographia
[recensere | fontem recensere]
- Fontes antiquiores
- 1631 : Johannes De Laet, De imperio Magni Mogolis sive India vera commentarius. Lugduni Batavorum: ex officina Elzeviriana, 1631 (p. 117 apud Google Books)
- 1757 : John Henry Grose, A Voyage to the East-Indies, with Observations on Various Parts There. Londinii (pp. 240-242 apud Google Books)
- Eruditio recentior
- "Anglo-Indian Cookery: Kedgeree" in Alan Davidson, The Oxford Companion to Food (Oxonii: Oxford University Press, 1999. ISBN 0-19-211579-0) p. 20
- Sylvia M. Henderson, "Kedgeree" in Gastronomica vol. 1 (2001) pp. 91-92 JSTOR
- Cecilia Leong-Salobir, Food Culture in Colonial Asia: a taste of empire (Londinii: Routledge, 2011) p. 18
- "Kedgeree" in The Oxford English Dictionary (Oxonii: Clarendon Press, 1989. 20 voll.)
- Colleen Taylor Sen, Feasts and Fasts: a history of food in India (Londinii: Reaktion Books, 2015) pp. 106, 149, 186, 189, 223, 303
- "Kedgeree, kitchery" in H. Yule, A. C. Burnell; Gulielmus Crooke, ed., Hobson-Jobson. 2a ed. (Londinii: Murray, 1903) ~ ~
- Praecepta
- c. 1500 : Nimmatnama-i-Nasiruddin-Shahi(en) (Norah M. Titley, ed. et interpr., The Ni'matnama Manuscript of the Sultans of Mandu: The Sultan's Book of Delights [Londinii: Routledge, 2004] pp. 15, 24-28, 34, 46, 54, 68, 76-77, 84, 93, 101-102)
- c. 1590 : Abū al-Faḍl al-Mubārak, Āīn-i-Akbarī (H. Blochmann, H. S. Jarrett, interprr., The Aín i Akbari by Abul Fazl Allámi [Calcuttae: Asiatic Society, 1873-1894] vol. 1 p. 59)
- post 1790 : Stephana Malcolm, liber praeceptorum apud Bibliothecam Nationalem Scoticam servatus Textus
- 1831 : Sandford Arnot, interpr., "Indian Cookery, as practised and described by the natives of the East" in Miscellaneous Translations from Oriental Languages vol. 1 (Londinii) fasc. 5 pp. 16-18 ("Khichary")
- 1852 : Robert F. Riddell, Indian domestic economy and receipt book (3a ed. Bombayae: Bombay Gazette Press) pp. 404, 406, 415 ("Doepeaza kitcherie, Kitcherie, Kitcherie pullow")
- 1861 : Isabella Beeton, Beeton's Book of Household Management (Londinii, 1861) pp. 135-136 ("Kegeree")
- 1883 : A. R. Kenney-Herbert, Culinary Jottings for Madras ... by "Wyvern" (4a ed. Maderaspatani: Higginbotham, 1883) p. 168 5a ed., 1885, p. 171 ("Kegeree [Kitchrí]")
- 1893 : Flora Annie Steel, Grace Gardiner, The complete Indian housekeeper and cook (3a ed. Edinburgi: Edinburgh Press, 1893) p. 396 ("Kidgeree")
- 1894 : Spons' Household Manual: a treasury of domestic receipts and guide for home management (Londinii: Spon) p. 500 ("Kedgeree")
- 1895 : Henrietta A. Hervey, Anglo-Indian cookery at home: a short treatise for returned exiles (Londinii: Cox) p. 18 ("Kitchery rice")
- 1903 : Ketab, Indian dishes for English tables. Londinii: Chapman & Hall, 1903 pp. 3, 45
- 1906 : Charles Herman Senn, ed., Mrs. Beeton's Book of Household Management (Londinii: Ward, Lock, 1906) p. 1608 ("Kidgeree")
- 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) pp. 257-258 ("Bombay [Mussulman]: Kichri")
- 2021 : Meera Sodha, "Meera Sodha’s vegan recipe for tomato and turmeric kitchari" in The Guardian (17 Iulii 2021)