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(Pilcher 2014) * Fernando Ortiz, “Los factores humanos de la cubanidad,” in Etnia y sociedad, ed. Isaac Barreal (Havana: Editorial de Ciencias Sociales, 1993), 1–20 * Jeffrey M. Pilcher, ‘Latin American food between export liberalism and the Vía Campesina.’ In: Paul Freedman et al., eds, Food in Time and Place: the American Historical Association companion to food history (Berkeley: University of California Press, 2014): 120–141 * c. 1599 : Gaspar Afonso, "Relaçam da viagem e successos da nao S. Francisco no anno de 1596" in [[Bernardus Gomes de Brito|Bernardo Gomes de Brito]], ed., ''[[Historia tragico-maritima|História trágico-marítima]]'' (Olisipone, 1735-1736) [https://archive.org/details/historiatragicom02brituoft/page/416/mode/2up vol. 2 p. 416] (“hagiaco”) == Alae squalorum == * 1904 : [https://digitalcollections.nypl.org/items/510d47db-70ad-a3d9-e040-e00a18064a99#/?uuid=510d47db-70ad-a3d9-e040-e00a18064a99 Oriental Restaurant, Mann Fang Lowe Co., Novi Eboraci] == Alliata alba == * c. 1335 : {{ec|id=Opusculum de saporibus|c=[[Maynus de Mayneriis]], ''[[Opusculum de saporibus]]'' ([[Lynn Thorndike]], "A Medieval Sauce-Book" in ''Speculum'' vol. 9 (1934) p. 187 [https://www.jstor.org/stable/2846594 JSTOR]; cf. [[Terentius Scully|Terence Scully]], "The Opusculum de saporibus of Magninus Mediolanensis" in ''Medium aevum'' vol. 54 (1985) p. 186 [https://www.jstor.org/stable/43628892 JSTOR])}} == Amygdalata == (vide Google) * saec. XIV : {{ec|id=Sent soví|c=''[[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 : {{ec|id=Libro per cuoco|c=''[[Libro per cuoco]]'' vel ''Anonimo Veneziano'' no. 41 (Ludovico Frati, ed., ''Libro di cucina del secolo XIV'' (Liburni, 1899) no. 80 [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/frati.htm Textus a Thoma Gloning divulgatus]) ("mandolata")}} == Askipicium esocis == Salmon in aspic. Cf. Askipicium * ''[[Tacuinum sanitatis]]''. Argentorati, 1531 {{Google Books|ggFcAAAAcAAJ|p. 71 cum imagine}} ("askipicium ... esocte") * [https://app.ckbk.com/recipe/lava73839c06s012ss008r001/poached-salmon-in-aspic Ckbk from La Varenne via Anne Willan] * [https://www.epicurious.com/recipes/food/views/poached-salmon-in-aspic-105726 Epicurious] * [https://laboucaneriedhenri.com/recettes/aspic-de-saumon-fume/ La Boucanerie d’Henri] == Andullia == * 1810 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 7 (1810) [https://archive.org/details/b21525250_0007/page/132/mode/2up pp. 133-135] == Astacus Courchamps == * 1839 : {{ec|id=Courchamps (1839)|c=Maurice Cousin de Courchamps, ''Néo-physiologie du gout par ordre alphabétique, ou, Dictionnaire génerál de la cuisine française ancienne et moderne''. Lutetiae, 1839 {{Google Books|ts9QAQAAIAAJ}}}} * 1867 : ''Le calendrier gastronomique pour l’année 1867: les 365 menus du baron Brisse: un menu par jour'' [https://www.loc.gov/item/87103777/ Textus] [https://catalog.hathitrust.org/Record/011530851 alibi] * 1868 : ''Les 366 Menus du baron Brisse: édition nouvelle des 365 menus'' [https://gallica.bnf.fr/ark:/12148/bpt6k6568678k Textus] * 1873 : {{ec|id=Dumas (1873)|c=[[Alexander Dumas (pater)|Alexandre Dumas]], ''Grand Dictionnaire de cuisine'' (Lutetiae: Lemerre, 1873) [https://archive.org/details/b28092818/page/634/mode/2up 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 : {{ec|id=Sent soví|c=''[[Llibre de sent soví]]'' (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., ''The book of Sent Soví: medieval recipes from Catalonia'' [2008] pp. 104-107, no. xxxi-xxxii) ("avenat")}} * https://logeion.uchicago.edu/avenatum == Baco == ; Fontes antiquiores * ante 1309 : ''[[Tractatus de modo praeparandi et condiendi omnia cibaria]]'' II.1-6, V.7 (Marianne Mulon, "Deux traités inédits d'art culinaire médiéval" in ''Bulletin philologique et historique (jusqu'à 1610) du Comité des Travaux Historiques et Scientifiques'' [1968 (1971)] vol. 1 pp. 369-435) [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/mul1-tra.htm Textus] ("lardum baconis") == {{Creanda|en|Blanquette de veau}} == * {{ec|id=Downie (2017)|c= David Downie, ''A Taste of Paris: a history of the Parisian love affair with food'' (Novi Eboraci: St Martin's Press, 2017 ISBN 978-1-250-08293-0) pp. 150-162 passim {{Google Books|aX1EDgAAQBAJ|Paginae selectae}} }} * Downie cites Les dons de Comus, also Scappi == Bossex leporinus == * 1511 : [[Nicolaus de la Chesnaye|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] [https://archive.org/details/recueildefarcess00jacouoft/page/312/mode/2up p. 312]) [https://archive.org/details/RecueilFarcesSotiesJacob1876/page/n357/mode/2up editio 1876] ("boussac, montée avec dodine") cf. Hares in talbotes == Bouillabaisse == * 1806 : Stendhal, journal, see [https://www.cnrtl.fr/definition/bhvf/bouillabaisse dict.] * 1849 : [[Gulielmus Makepeace Thackeray]], "The Ballad of Bouillabaisse" in ''Punch'' {{Google Books|vAIDAAAAIAAJ|vol. 16 p. 67}} (cf. P. Douhaire, "[http://www.biblisem.net/etudes/douhthac.htm Thackeray]" in ''Le Correspondant'' [1864]) * 1859 : Joseph Méry, "La Bouille-abaisse" in [[Carolus Monselet|Charles Monselet]] et al., ''La Cuisinière poétique'' (Lutetiae: Lévy) [https://archive.org/details/b28062346/page/n13/mode/2up pp. 9-13] * 1861 : [[Gulielmus Makepeace Thackeray]], "A Mississippi Bubble" in ''Cornhill Magazine'' vol. 4 (1861) {{Google Books|OoJOAAAAIAAJ|p. 755}} * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/100/mode/2up pp. 101-102] == Brandade == * 1805 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 3 (2a ed. 1805) [https://archive.org/details/b21525250_0003 p. 207] == Brodium album == * c. 1335 : {{ec|id=Opusculum de saporibus|c=[[Maynus de Mayneriis]], ''[[Opusculum de saporibus]]'' ([[Lynn Thorndike]], "A Medieval Sauce-Book" in ''Speculum'' vol. 9 (1934) p. 187 [https://www.jstor.org/stable/2846594 JSTOR]; cf. [[Terentius Scully|Terence Scully]], "The Opusculum de saporibus of Magninus Mediolanensis" in ''Medium aevum'' vol. 54 (1985) p. 185 [https://www.jstor.org/stable/43628892 JSTOR])}} == {{Creanda|fr|Chateaubriand (viande)|Bubula modo Castri Brientii}} == * "Le bœuf à la Chateaubriand" in ''Les Cahiers de la gastronomie'' n° 11 (2012?) == Capsicum Cincinnatiense == Cincinnati chili * Calvin Trillin, ''American fried'' (Novi Eboraci, 1974) cap. 7-8 == Caput aprinum vel porcinum == * c. 1240 : [[Gualterus de Bibbesworth]], ''[[Le Tretiz (Bibbesworth)|Le Tretiz]]'' (MS. T) 821-822 ([[Andreas Dalby|Andrew Dalby]], interpr., ''The Treatise of Walter of Bibbesworth'' [Totenais: Prospect Books, 2012. ISBN 978-1-903018-86-6] pp. 142-145) ("la teste du sengler enarmé") * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 308)}} == Caput monachi == * 1300/1309 : {{ec|id=Liber de coquina|c=''[[Liber de coquina ubi diversitates ciborum docentur|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) [http://www.uni-giessen.de/gloning/tx/mul2-lib.htm Textus]}} == Caput Turci == * ante 1300 : ''[[Viande e claree|Coment l'en deit fere viande e claree]]'' no. 26 (Constance B. Hieatt, R. Jones, "Two Anglo-Norman culinary collections" in ''Speculum'' vol. 61 (1986) pp. 859-882 [https://www.jstor.org/stable/2853971 JSTOR]) ("teste de Turk") * ante 1325 : ''[[Doctrina faciendi diversa cibaria]]'' no. 27 ([[Constantia Hieatt|Constance B. Hieatt]], Sharon Butler, edd., ''Curye on Inglysch'' [Londinii: Oxford University Press, 1985] pp. 43-58) ("Test de Turt") * Nicola McDonald, "[https://www.researchgate.net/publication/327121654_Eating_people_and_the_alimentary_logic_of_Richard_Coeur_de_Lion Eating People and the Alimentary Logic of ''Richard Coeur de Lion'']" in Nicola McDonald, ed., ''Pulp Fictions of Medieval England: Essays in Popular Romance'' (Mancunii: Manchester University Press, 2004) pp. 124-150 {{Google Books|WCMaDf6SLxcC|Paginae selectae}} == {{Creanda|fr|Tête de veau|Caput vitellinum}} == [[Fasciculus:Beauvilliers menu in 1803.jpg|thumb|]] Cf. [[Iuscellum falsae testudinis]] * 1552 : {{Baldus|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 {{Google Books|CY9mAAAAcAAJ|pp. 9-10}} ("How to stew a calves head") * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. 17-18, 210-211], vol. 5 pp. 323-324, vol. 6 pp. 256-257 == {{Creanda|en|Japanese curry|Caril Iaponicum}} == * Justin McCurry, "[https://www.theguardian.com/world/2021/oct/12/japans-island-shaped-curry-inflames-tensions-with-korean-neighbours Japan’s island-shaped curry inflames tensions with Korean neighbours]" in ''[[The Guardian]]'' (12 Octobris 2021) == Caseus e cramo == * Grimod?? * [[Elizabeth David]], "Pleasing Cheeses" in ''Nova'' (Octobri 1965); reimpressa in Elizabeth David, ''An Omelette and a Glass of Wine'' (1984) == Cassoulet == * [[Nicetas Choniates]], ''[[Historia (Nicetas)|Historia]]'' Urbs Capta 1.5 == Cervellatum == ; Eruditio * "Cervellatum" in Marianne Bouchon, "[http://documents.irevues.inist.fr/bitstream/handle/2042/2928/04%20TEXTE.pdf Latin de cuisine]" in ''Archivum Latinitatis Medii Aevi'' vol. 22 (1952) pp. 63-76 ; Praecepta * saec. XIV : {{ec|id=Libro per cuoco|c=''[[Libro per cuoco]]'' vel ''Anonimo Veneziano'' (Ludovico Frati, ed., ''Libro di cucina del secolo XIV'' (Liburni, 1899) no. 125 [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/frati.htm Textus a Thoma Gloning divulgatus]) ("cervellade bressane")}} * 1604 : [[Lancelot de Casteau]], ''[[Ouverture de cuisine]]'' [https://www.uni-giessen.de/de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/ouv3.htm lib. 2] "pour faire cervelade fin" * https://it.wikipedia.org/wiki/Cervellata == {{Creanda|de|Bouchée|Parvum pastillum}} == ; Fontes antiquiores * Shakespeare, ''Henry IV part II'' * saec. 16 : ''The Image of Hypocrisy'' (F. J. Furnivall, ed., ''Ballads from Manuscripts'' vol. 1 [1868] [https://archive.org/details/balladsfrommanus01londuoft/page/218/mode/2up p. 218]) ; Praecepta * 1377/1400 : ''[[Forme of cury]]'' no. 193, 194 ([[Constantia Hieatt|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 Housewife's Handmaid for the Kitchen|The Good Huswifes Handmaide for the Kitchin]]'' (Londinii: Richard Jones, 1594) [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/ghhk/ Textus] ("chewites of veale") * 1596 : Thomas Dawson, ''[[The Good Housewife's Jewel]]''. 2a ed. Londinii, 1596 (prima ed. 1585) [http://www.medievalcookery.com/notes/ghj1596.txt Textus] ("To make oister chewets") * 1673 : William Rabisha, ''The Whole Body of Cookery Dissected'' (Londinii: E. Calvert, 1673) [https://www.loc.gov/resource/rbc0001.2013pennell28918/?sp=204 pp. 154], [https://www.loc.gov/resource/rbc0001.2013pennell28918/?sp=215 165] ("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 {{Google Books|n8xHAQAAMAAJ|p. 157}} (petits pâtés au godiveau") * 2012 : [[Andreas Dalby|Andrew Dalby]], Maureen Dalby, ''The Shakespeare Cookbook'' (Londinii: British Museum Press. ISBN 9780714123356) pp. 82-83 == Civerium anatinum == * 1381 : ''[[Diversa servicia]]'' no. 52 ([[Constantia Hieatt|Constance B. Hieatt]], Sharon Butler, edd., ''Curye on Inglysch'' [Londinii: Oxford University Press, 1985] pp. 59-79) ("mallard in cyvey") == Civerium capreolinum == * saec. XIV : {{ec|id=Libro per cuoco|c=''[[Libro per cuoco]]'' vel ''Anonimo Veneziano'' (Ludovico Frati, ed., ''Libro di cucina del secolo XIV'' (Liburni, 1899) no. 14-16 [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/frati.htm 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 : {{ec|id=Libro per cuoco|c=''[[Libro per cuoco]]'' vel ''Anonimo Veneziano'' (Ludovico Frati, ed., ''Libro di cucina del secolo XIV'' (Liburni, 1899) no. 14-16 [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/frati.htm 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 : {{ec|id=Liber de coquina|c=''[[Liber de coquina|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) [http://www.uni-giessen.de/gloning/tx/mul2-lib.htm Textus] ("De civerio leporis vel cuniculi")}} * 1377/1400 : ''[[Forme of cury]]'' no. 27 ([[Constantia Hieatt|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]]'' [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/1300ens.htm 220] (Grégoire Lozinski, ed., ''La Bataille de Caresme et de Charnage'' [Lutetiae: Honoré Champion, 1933] [https://gallica.bnf.fr/ark:/12148/bpt6k40533/f191.item pp. 181-187]) [https://histolf.ulb.be/index.php/textes-gh/254-1300-les-enseingnemenz-texte-et-traduction alibi] "seiches en chivé d'oignons") * 1377/1400 : ''[[Forme of cury]]'' no. 115, 122-123 ([[Constantia Hieatt|Constance B. Hieatt]], Sharon Butler, edd., ''Curye on Inglysch'' [Londinii: Oxford University Press, 1985] pp. 93-145) ("plays, sooles, tenches in cyvee") == Colaticium == * https://logeion.uchicago.edu/colaticius * 1381 : ''[[Diversa servicia]]'' no. 11 ([[Constantia Hieatt|Constance B. Hieatt]], Sharon Butler, edd., ''Curye on Inglysch'' [Londinii: Oxford University Press, 1985] pp. 59-79) ("colys") == {{Creanda|fr|Crapaudine (cuisine)|Modus ranae}} == Pigeon à la crapaudine * {{ec|id=Downie (2017)|c= David Downie, ''A Taste of Paris: a history of the Parisian love affair with food'' (Novi Eboraci: St Martin's Press, 2017 ISBN 978-1-250-08293-0) pp. 153, 162 {{Google Books|aX1EDgAAQBAJ|Paginae selectae}} }} * Downie cites Voltaire == Cremor oryzae == * "cremor oryzae ... ''crême de ris''": Philippus Laurentius Geiger, Carolus Fridericus Mohr, ''Pharmacopoea universalis''. Heidelbergae: Winter, 1845 {{Google Books|8EKWfK507b0C|p. 207}}</ref> * 1767 : {{ec|id=L'Avantcoureur (1767)|c=''L'Avantcoureur'' vol. 9 no. 27 (6 Iulii 1767) {{Google Books|FIcvAAAAMAAJ|pp. 422-424}}}} == Cuniculi e gravato == * c. 1240 : [[Gualterus de Bibbesworth]], ''[[Le Tretiz (Bibbesworth)|Le Tretiz]]'' (MS. T) 830-831 ([[Andreas Dalby|Andrew Dalby]], interpr., ''The Treatise of Walter of Bibbesworth'' [Totenais: Prospect Books, 2012. ISBN 978-1-903018-86-6] pp. 104-105) ("conys en gravé") ; Praecepta * 1377/1400 : ''[[Forme of cury]]'' no. 28 ([[Constantia Hieatt|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 ([[Constantia Hieatt|Constance B. Hieatt]], Sharon Butler, edd., ''Curye on Inglysch'' [Londinii: Oxford University Press, 1985] pp. 59-79) ("Conyngges in gravey") * c. 1420 : {{ec|id=Liber cure cocorum|c=''[[Liber cure cocorum]]'' (Richard Morris, ed., ''Liber cure cocorum'' [Londinii: Philological Society, 1862] [https://archive.org/details/libercurecocorum00morr/page/8/mode/2up p. 8])}} == Etuvée == * 1859 : Charles Asselineau, "Le Cabaret de la pomme de pin" in [[Carolus Monselet|Charles Monselet]] et al., ''La Cuisinière poétique'' (Lutetiae: Lévy) [https://archive.org/details/b28062346/page/n81/mode/2up pp. 76-78] == Farts of Portingale == ; Fontes antiquiores * saec. 16 : ''The Image of Hypocrisy'' (F. J. Furnivall, ed., ''Ballads from Manuscripts'' vol. 1 [1868] [https://archive.org/details/balladsfrommanus01londuoft/page/218/mode/2up p. 218]) ; Praecepta * 1591 : A. W., ''[[A Book of Cookery (A. W.)|A Book of Cookrye]]'' 2a ed. London: Edward Allde, 1591 (prima editio, 1584) [http://jducoeur.org/Cookbook/Cookrye.html Textus] ("To make Farts of Portingale") * 1594 : ''[[The Good Housewife's Handmaid for the Kitchen|The Good Huswifes Handmaide for the Kitchin]]'' (Londinii: Richard Jones, 1594) [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/ghhk/ Textus] ("farts of Portingale; fystes of Portingale") * 2012 : [[Andreas Dalby|Andrew Dalby]], Maureen Dalby, ''The Shakespeare Cookbook'' (Londinii: British Museum Press. ISBN 9780714123356) pp. 54-55 == Faux grenon == * c. 1300 : ''[[Enseignements]]'' [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/1300ens.htm 62] (Grégoire Lozinski, ed., ''La Bataille de Caresme et de Charnage'' [Lutetiae: Honoré Champion, 1933] [https://gallica.bnf.fr/ark:/12148/bpt6k40533/f191.item pp. 181-187]) [https://histolf.ulb.be/index.php/textes-gh/254-1300-les-enseingnemenz-texte-et-traduction alibi] == {{Creanda|it|Fegatelli|Figatelli}} == * ante 1431 : [[Iohannes de Bockenheim]], ''[[Registrum coquinae]]'' [https://gallica.bnf.fr/ark:/12148/btv1b10035736w/f66 MS BNF latin 7054] [https://www.persee.fr/doc/mefr_0223-5110_1988_num_100_2_2987 Editio] ("vigitellos de Porco") * {{ec|id=Zancani (2017)|c=Diego Zancani, "[https://www.tandfonline.com/doi/pdf/10.1080/02614340.2010.11917482 Notes on the vocabulary of gastronomy in literary works from Boccaccio to Giulio Cesare Croce]" in ''The Italianist'' vol. 30 suppl. 2 (2010) pp. 132-148, praecipue p. 138}} == {{Creanda|it|Fiadone|Flado}} == Cf. [[:en:Fiadone]], [[:es:Flaó]], [[:en:Flaouna]] * ''Acta Sanctorum'' 16-20 Iunii p. lxii [https://archive.org/details/actasanctorum24unse/page/n93/mode/1up in notis Danielis Papebrochii] ("formam ... flatonis seu fladonis, placentae Teutonibus ''Vlade'' dictae") * {{Baldus|5.469}} == Focacia == {{CommuniaCat|Fouace nantaise}} * https://logeion.uchicago.edu/focacia * https://logeion.uchicago.edu/focacius * Busbequius * [[Franciscus Rabelaesus]], ''[[Gargantua (Rabelaesus)|Gargantua]]'' cap. 25 Inter meliores cibos circa [[Villa Franca in Rutenis|Villam Francam in Rutenis]] productos enumerantur: :"Pagus Villae Francae omasa vitulina offert caseolosque caprinos et [[focacia]]s" (''Le Villefranchois offre ses ''tripous'', tripes de veau, ses ''cabécous'', fromages de chèvre, et sa fouace, variété de brioche'').<ref>''Pays et gens de France'' no. 66 (1983) p. 20</ref> * "Fougasse" in {{ec|id=Rézeau (2001)|c= Pierre Rézeau, ed., ''Dictionnaire des régionalismes de France'' (Bruxelles: Duculot, 2001) pp. 486-489}} == {{Creanda|ro|Frigărui}} == * [https://streetkitchen.hu/hust-hussal/magyaros-rablohus/ Magyaros rablóhús] * 1875 : Andrew F. Crosse, "Wild boar hunting in Hungary" in ''The Argonaut'' vol. 5 (1875) ("It was now time for lunch. We soon had a good fire blazing, and prepared some 'robber's steak', which consists of slices of beef, bacon and onions skewered alternately on a piece of stick ... This preparation ias sprinkled with salt and pepper, and then roasted quickly over the glowing embeers of the wood fire. I can assure you it is most toothsome food -- I cannot sayy dish, for the dinner was in a certain sense ''à la Russe'', there being no dishes on the table; everybody had his own 'stick'. When the galvanic pile got cold, then the holder thereof twisted and twirled it again over the hot embers, letting the fried fat fall on a hunch of bread. Our repast was washed down with Imperial Tokay!" {{Google Books|vXMEAAAAQAAJ|pp. 193-200, vide p. 198}} == Fristellum == ; Fontes antiquiores * c. 1240 : [[Gualterus de Bibbesworth]], ''[[Le Tretiz (Bibbesworth)|Le Tretiz]]'' (MS. T) 836 ([[Andreas Dalby|Andrew Dalby]], interpr., ''The Treatise of Walter of Bibbesworth'' [Totenais: Prospect Books, 2012. ISBN 978-1-903018-86-6] pp. 150-151) ("crespes e friture") ; Eruditio * "Fristella" in Marianne Bouchon, "[http://documents.irevues.inist.fr/bitstream/handle/2042/2928/04%20TEXTE.pdf Latin de cuisine]" in ''Archivum Latinitatis Medii Aevi'' vol. 22 (1952) pp. 63-76 ; Praecepta * saec. XIV : {{ec|id=Libro per cuoco|c=''[[Libro per cuoco]]'' vel ''Anonimo Veneziano'' (Ludovico Frati, ed., ''Libro di cucina del secolo XIV'' (Liburni, 1899) no. 26-29 [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/frati.htm Textus a Thoma Gloning divulgatus]) ("fritelle")}} * 1381 : ''[[Diversa servicia]]'' no. 19, 40 ([[Constantia Hieatt|Constance B. Hieatt]], Sharon Butler, edd., ''Curye on Inglysch'' [Londinii: Oxford University Press, 1985] pp. 59-79) ("fruturs") * 1377/1400 : ''[[Forme of cury]]'' no. 153-157 ([[Constantia Hieatt|Constance B. Hieatt]], Sharon Butler, edd., ''Curye on Inglysch'' [Londinii: Oxford University Press, 1985] pp. 93-145) ("frytour") == {{Creanda|it|Frittola (gastronomia palermitana)|Fritola}} == and cf. [[:en:Frittole (doughnut)]] * {{Baldus|1.38}} == Frumentatum == * c. 1240 : [[Gualterus de Bibbesworth]], ''[[Le Tretiz (Bibbesworth)|Le Tretiz]]'' (MS. T) 823 ([[Andreas Dalby|Andrew Dalby]], interpr., ''The Treatise of Walter of Bibbesworth'' [Totenais: Prospect Books, 2012. ISBN 978-1-903018-86-6] pp. 144-145) ("veneysoun ho la formentee") ; Praecepta * 1377/1400 : ''[[Forme of cury]]'' no. 1 ([[Constantia Hieatt|Constance B. Hieatt]], Sharon Butler, edd., ''Curye on Inglysch'' [Londinii: Oxford University Press, 1985] pp. 93-145) ("frumente") * 1381 : ''[[Diversa servicia]]'' no. 1, 89 ([[Constantia Hieatt|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") == {{Creanda|ru|Пожарские котлеты|Frustula Pojarskij}} == * [[Raimundus Sokolov|Raymond Sokolov]], ''Steal the menu: a memoir of forty years in food'' (Novi Eboraci: Knopf, 2013) pp. 132-133 n. == Garbure == * 1810 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 7 (1810) pp. 8-16, cf. vol. 2 (2a ed. 1804) p. 141 == {{Creanda|pt|Gemada|Gemada}} == * 1669 : [[Kenelmus Digbius|Kenelm Digby]]; George Hartman, ed.? ''[[The Closet of Sir Kenelme Digbie Opened|The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened]]''. Londinii: Henry Brome, 1669 {{Google Books|yc1EAQAAMAAJ|pp. 241-242}} (''Portuguez eggs'') == Gooseberry fool == * Dalby * "Syllabubs and Fruit Fools" in [[Elizabeth David]], ''An Omelette and a Glass of Wine'' (1984) == Haricot == ; Fontes antiquiores * 1511 : [[Nicolaus de la Chesnaye|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] [https://archive.org/details/recueildefarcess00jacouoft/page/310/mode/2up p. 311]) [https://archive.org/details/RecueilFarcesSotiesJacob1876/page/n355/mode/2up editio 1876] ; Eruditio * "Alexandre Dumas et le haricot de mouton" in ''Les Cahiers de la gastronomie'' n° 6 (2011) ; Praecepta * saec. XIV : {{ec|id=Sent soví|c=''[[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 ([[Constantia Hieatt|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 ([[Constantia Hieatt|Constance B. Hieatt]], Sharon Butler, edd., ''Curye on Inglysch'' [Londinii: Oxford University Press, 1985] pp. 59-79) ("haris in talbotays") == Hillae e capsicis == Chili dog * Calvin Trillin, ''American fried'' (Novi Eboraci, 1974) cap. 7-8 == {{Creanda|en|Noodle soup|Iuscellum e collyris}} == * 1807 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 5 (1807) [https://archive.org/details/b21525250_0005 pp. 102-109] "Des potages farineux") == [[Iuscellum e pinnis selachiorum]] == * [[Sylvia Wu]], ''Madame Wu's Art of Chinese Cooking'' (Monicopoli: Charles, 1973) p. 52 editionis 1976; [https://archive.org/details/madamewusartofch00wusy Exemplar mutuabile editionis 1976] (sunt qui "Madam" loco "Madame" primam editionem intitulant) == {{Creanda|fr|Beurre maître d'hôtel|Iusculum magistri hospitii}} == * 1807 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 5 (1807) [https://archive.org/details/b21525250_0005/page/302/mode/2up pp. 302-304] == {{Creanda|en|Kavurma}} == 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 == {{Creanda|en|Kofta}} == * 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) == {{Creanda|it|Maccu|Maccus}} == [[Fasciculus:Pasta col maccocol macco.jpg|thumb|]] Pulmentum fabarum. An eadem res? * "Docta fuit grassos manibus componere gnoccos, Tortas, tortellos, maccum, muliebre polenta": {{Baldus|6.537-538}} == {{Creanda|fr|Lièvre à la royale|Lepus modo regio}} == cf. [[Rivus Morentini]] * {{ec|id=Downie (2017)|c=David Downie, ''A Taste of Paris'' (Novi Eboraci: St Martin's Press, 2017) pp. 102-105 {{Google Books|aX1EDgAAQBAJ|Paginae selectae}} }} * "Toulouse-Lautrec et le lièvre à la royale" in ''Les Cahiers de la gastronomie'' n° 5 (Novembri 2010) * "[https://www.lanouvellerepublique.fr/romorantin/lievre-a-la-royale-la-part-du-lion-d-or Lièvre à la royale : la part du Lion d’or, restaurant étoilé de Romorantin]" in ''Nouvelle république'' (1 Novembris 2020) * "[https://www.championnatdulievrealaroyale.com/ Championnat du monde du Lièvre à la royale]" == Loup en croute == * Trillin 1978 (1994 pp. 247-250) * cf. [[:en:Salt crust]] but also Byzantine dinner! == Mont-blanc == * {{ec|id=Reiner (2023)|c=Adam Reiner, "[https://tastecooking.com/getting-lost-in-the-worlds-largest-stack-of-menus/ Getting Lost in the World’s Largest Stack of Menus]" in ''Taste'' (1 Ianuarii 2023)}} == Mortarolum == An relevat "salsiccia de mortadello" (metaphora sexualis ut videtur) in [[Iohannes Boccacius]], ''[[Decameron]]'' conclusio?<ref>Diego Zancani, "[https://www.tandfonline.com/doi/pdf/10.1080/02614340.2010.11917482 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</ref> 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, "[http://documents.irevues.inist.fr/bitstream/handle/2042/2928/04%20TEXTE.pdf Latin de cuisine]" in ''Archivum Latinitatis Medii Aevi'' vol. 22 (1952) pp. 63-76 ; Praecepta * saec. XIV : {{ec|id=Sent soví|c=''[[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 : {{ec|id=Libro per cuoco|c=''[[Libro per cuoco]]'' vel ''Anonimo Veneziano'' (Ludovico Frati, ed., ''Libro di cucina del secolo XIV'' (Liburni, 1899) no. 45, cf. 46 [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/frati.htm Textus a Thoma Gloning divulgatus]) ("mortarolo per xii persone")}} * 1300/1309 : {{ec|id=Liber de coquina|c=''[[Liber de coquina ubi diversitates ciborum docentur|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) [http://www.uni-giessen.de/gloning/tx/mul2-lib.htm Textus] ("Mortarellus, mortarolum") }} * 1377/1400 : ''[[Forme of cury]]'' no. 46-47, 128 ([[Constantia Hieatt|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 ([[Constantia Hieatt|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 ([[Constantia Hieatt|Constance B. Hieatt]], Sharon Butler, edd., ''Curye on Inglysch'' [Londinii: Oxford University Press, 1985] pp. 61-91) ("mortreux of fisch") * 1604 : [[Lancelot de Casteau]], ''[[Ouverture de cuisine]]'' [https://www.uni-giessen.de/de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/ouv3.htm textus] "Pour faire mortadelle ... Pour faire mortadelle d'esturgion" * https://logeion.uchicago.edu/morterellus == Musacas == "Musacas": ita [[Hispanice]], cf. "[https://www.expreso.ec/guayaquil/propuestas-devoraron-fantasmas-pandemia-116428.html ... pizzas y musacas (lasaña sin pasta)]" * Martin Dwyer, "[http://martindwyer.com/m/2008/02/28/george-perry-smiths-moussaka/ George Perry-Smith’s Moussaka]" (28 Februarii 2008) * 1870 : [[Urbanus Dubois|Urbain-Dubois]], ''Cosmopolitan cookery: popular studies'' (Londinii: Longmans, 1870) [https://archive.org/details/b28131241/page/467/mode/1up no. 1051]; versionis Francogallicae editio 3a 1872 [https://gallica.bnf.fr/ark:/12148/bpt6k65442310/f501 no. 1033] ("Mussaca, Moldavian fashion. Moussaka à la Moldave") == Nucatus == sc. panis [https://books.google.fr/books?id=5vxmAAAAcAAJ&pg=RA2-PA30&lpg=RA2-PA30&dq="nucatus"+panis&source=bl&ots=EF6HN0XGEu&sig=ACfU3U1arXiy-gCr2A2Q-0wDildORZ67VQ&hl=en&sa=X&ved=2ahUKEwiRj4ChvNL3AhW3gc4BHa5jC9MQ6AF6BAgiEAM#v=onepage&q="nucatus"%20panis&f=false nucatus] * "Le nougat" in ''Les Cahiers de la gastronomie'' n° 17 (2013?) == Ostreae Roffignac == * Mary Land, ''Louisiana Cookery'' {{Google Books|cRCJb_5jnFIC|p. 159}} * "[https://oyster-obsession.com/oyster-dishes-named-for-famous-people/ Let Us Now Praise Famous Oyster Dishes]" == Ova spongia Boulestin == ''Omelette Boulestin'' There is one thing above all you must avoid when making an omelette," advised the chef in a thick Anglo-French accent, "and that is an inferiority complex." He recommended a thick iron pan — "extremely hot," heated empty for "a good twenty minutes" so that most of the cooking takes place off the fire — and insisted the eggs be beaten lightly with a fork, and only at the last minute. A decisive flick of the wrist will help you turn the edges inward; the final product is shaped with the fork, "and the omelette" he said, "white, perfect, slides silently onto the dish." The chef’s name is Xavier Marcel Boulestin, and the show, Cook's Night Out, aired on the BBC in January of 1937, for the benefit of those poor British souls whose at-home kitchen staff had vamoosed for the evening. If that sounds a little niche, consider that a television just then cost an inflation-adjusted price of more than seven thousand dollars; only the super-rich could afford them. Boulestin’s omelette, white and perfect, is considered to be the very first dish ever cooked on television. (source: Bustillos) Cf. more than one omelette recipe in ''Simple French Cooking for English Homes''. Londinii: Heinemann, 1923 (fide ckbk), among them ''Omelette à l'oseille''. Myself, My Two Countries: As a teen growing up in the country, he would bicycle with friends to lunch at some distant village inn: "An omelette, a sauté of chicken, a salad, cheese and a drink of the local wine... is there even now a better meal?" (source: Bustillos) * {{ec|id=Bustillos (2016)|c= Maria Bustillos, "[https://www.eater.com/2016/7/6/12095640/marcel-boulestin-chef-cookbook-history The Chef for Every Age: Before Anthony Bourdain, Mario Batali, or even Alice Waters, there was X. Marcel Boulestin]" (6 Iulii 2016) apud ''Eater'' }} {{Penna}} == Pagliolaia == * [[Raimundus Sokolov|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 {{Google Books|CY9mAAAAcAAJ|pp. 82-83}} ("How to make pancakes") == {{Creanda|it|Pancotto|Panis coctus}} == Vide Du Cange s.v. "[http://ducange.enc.sorbonne.fr/CHARPA charpa]": "panetarius panem coctum, gruellos, mapas, manutergia ..." * 1669 : [[Kenelmus Digbius|Kenelm Digby]]; George Hartman, ed.? ''[[The Closet of Sir Kenelme Digbie Opened|The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened]]''. Londinii: Henry Brome, 1669 {{Google Books|yc1EAQAAMAAJ|pp. 167-168}} (''Pan cotto, as the Cardinals use in Rome'') == Panicia == Vide [[:it:Panissa]], [[:commons:Category:Panissa Vercellese]]; from "panicum"; search "panicia" and "panicia mensa" * 1552 : {{Baldus|2.211 et alibi}} ("panizza", interdum "pannizza"; Mullaney translates "minestrone") * [https://doeatbetterexperience.com/blog/fried-panissa-recipe/ Fried Panissa: a specialty from Liguria] * "[https://www.treccani.it/vocabolario/panizza/ Panizza]" apud Treccani == Pastillum sive copum == * saec. XIV : {{ec|id=Libro per cuoco|c=''[[Libro per cuoco]]'' vel ''Anonimo Veneziano'' (Ludovico Frati, ed., ''Libro di cucina del secolo XIV'' (Liburni, 1899) no. 48-52 [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/frati.htm Textus a Thoma Gloning divulgatus]) ("pastero")}} == Pastillum sive copum avium vivarum == * 1300/1309 : {{ec|id=Liber de coquina|c=''[[Liber de coquina ubi diversitates ciborum docentur|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) [http://www.uni-giessen.de/gloning/tx/mul2-lib.htm Textus]}} == Copum sive pastillum de lacte == * 1300/1309 : {{ec|id=Liber de coquina|c=''[[Liber de coquina ubi diversitates ciborum docentur|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) [http://www.uni-giessen.de/gloning/tx/mul2-lib.htm Textus]}} == Phasianus Sanctae Alligantiae == * 1825 : [[Ioannes Anthelmus Brillat-Savarin]], ''[[Physiologie du goût]]'' (Lutetiae, 1826) [https://gallica.bnf.fr/ark:/12148/btv1b8626673x vol. 1] [https://gallica.bnf.fr/ark:/12148/btv1b8626674b vol. 2] varietates 12, cf. meditationes 6.39 * Escoffier GC * http://saveurpassion.over-blog.com/article-famille-boussardel-de-philippe-heriat-le-faisan-a-la-sainte-alliance-de-brillat-savarin-111021267.html * https://books.google.fr/books?id=V4YPAAAAQAAJ p. 217 == Piperatum == * Celsus, Petronius, Apicius * 1300/1309 : {{ec|id=Liber de coquina|c=''[[Liber de coquina ubi diversitates ciborum docentur|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) [http://www.uni-giessen.de/gloning/tx/mul2-lib.htm Textus]}} * c. 1335 : {{ec|id=Opusculum de saporibus|c=[[Maynus de Mayneriis]], ''[[Opusculum de saporibus]]'' ([[Lynn Thorndike]], "A Medieval Sauce-Book" in ''Speculum'' vol. 9 (1934) pp. 187-188 [https://www.jstor.org/stable/2846594 JSTOR]; cf. [[Terentius Scully|Terence Scully]], "The Opusculum de saporibus of Magninus Mediolanensis" in ''Medium aevum'' vol. 54 (1985) pp. 193-194}} * [https://www.jstor.org/stable/43628892 JSTOR]) ("piperatum croceum bullitum; piperata nigra, crocea") == Piscis patataeque frictae == Fish and chips * Jimi Famurewa, "[https://www.standard.co.uk/reveller/restaurants/the-fryers-delight-london-chip-shop-review-fish-b1009063.html The Fryer’s Delight: Chippies might be in deep water but this old delight is still bubbling away]" in ''Evening Standard'' (29 Iunii 2022) * Tom Lamont, "[https://www.theguardian.com/food/2023/jul/20/a-funeral-for-fish-and-chips-east-neuk-fife-anstruther-scotland A funeral for fish and chips: why are Britain’s chippies disappearing?]" in ''[[The Guardian]]'' (20 Iulii 2023) * John K. Walton, ''Fish and Chips and the British Working Class, 1870-1940'' == {{Creanda|fr|Pissalat|Piscis salatus}} == * [https://www.um.es/lexico-comercio-medieval/index.php/v/lexico/7765/peix Piscis salatus, pisces salsi, etc.] == Pissaladière == * [[Elizabeth David]], "Pizza" in ''[[Sunday Times]]'' (1 Decembris 1957); reimpressa in Elizabeth David, ''An Omelette and a Glass of Wine'' (1984) == {{Creanda|fr|Plombières (crème glacée)|Plombières (bellaria)|Plombières}} == [[Antoninus enuo ab anno [[1824]] usque in [[1829]] iuxta [[Iacobus de Rothschild|Iacobum de Rothschild]] operam dedit. Ibi anno 1829 ad cenam [[Sydney, domina Morgan]] convocata est, quae famam Carême iam cognovit.<ref>{{qc|id=Metzner (1998)}}; {{qc|id=Morgan (1830)}}</ref> Dum colloquium post cenam tenebant hic praeceptum bellariorum ''' ad eam praebuit.<ref>W. H. Dixon, ed., ''Lady Morgan's memoirs'' (Londinii: Allen, 1862) [https://archive.org/details/ladymorgansmemoi02morguoft/page/438/mode/2up vol. 2 p. 428]</ref> 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, [[gravatum|gravata]] fusca, gustus [[pulvis cayennae|cayennae]] [[pimenta dioica|pimentaeque]], tinctus [[kecap]] nucumque conditorum. Destillationes delicatissimorum ciborum, summa arte chemica extractae, fundum omnium constituit. Quaeque caro aroma sua, quaeque herba viriditatem suam praebuit.<ref>''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'': {{qc|id=Morgan (1830)}} pp. 415-416</ref> == Po' boy == * {{ec|id= Roahen (2009)|c= Michael Mizell-Nelson, "French bread" in Susan Tucker, ed., ''New Orleans Cuisine: Fourteen Signature Dishes and Their Histories'' (University Press of Mississippi, 2009. ISBN 978-1-60473-645-8) pp. 38-53 }} * Barry Popik, "[https://barrypopik.com/new_york_city/entry/po_boy_or_poor_boy Po’ Boy or Poor Boy (sandwich)]", "[https://barrypopik.com/new_york_city/entry/pour_le_bois_sandwich Pour le Bois (sandwich) & Pourbois (unsupported “po’ boy” French etymologies)]" == {{Creanda|en|Ploughman's lunch|Prandium aratoris}} == {{Convertimus}} * Steven Morris, "[https://www.theguardian.com/uk-news/2022/mar/28/devon-pub-reaps-twitter-storm-after-adding-ploughpersons-to-menu Devon pub reaps Twitter storm after adding ploughperson’s to menu]" in ''[[The Guardian]]'' (28 Martii 2022) == Porcina pastillata == (pork pie) * c. 1335 : {{ec|id=Opusculum de saporibus|c=[[Maynus de Mayneriis]], ''[[Opusculum de saporibus]]'' ([[Lynn Thorndike]], "A Medieval Sauce-Book" in ''Speculum'' vol. 9 (1934) p. 187 [https://www.jstor.org/stable/2846594 JSTOR]; cf. [[Terentius Scully|Terence Scully]], "The Opusculum de saporibus of Magninus Mediolanensis" in ''Medium aevum'' vol. 54 (1985) p. 188 [https://www.jstor.org/stable/43628892 JSTOR]) "Carnes porcinae pastillatae"}} == Puchero == * 1859 : Louis de Dax, "Puchero espagnol" in [[Carolus Monselet|Charles Monselet]] et al., ''La Cuisinière poétique'' (Lutetiae: Lévy) [https://archive.org/details/b28062346/page/n85/mode/2up pp. 79-81] == Pudingum montis Salvatoris == ''Pouding Salvator'' * 1905 : [[Iosephus Favre]], ''Dictionnaire universel de cuisine pratique'' (2a ed.) [https://gallica.bnf.fr/ark:/12148/bpt6k57300438/f267 vol. 4 pp. 1646-1647] * [http://groupe.proudhon-fa.over-blog.com/article-recette-69162985.html 1] * [https://www.beyondmuesliandfondue.com/food-stories?pgid=jjiw9wz7-a9911ce8-26b5-4277-96fb-c036ab005121 2] == Pullina pastillata == (chicken pie) [[Fasciculus:Libellus de arte coquinaria MS K f 146r Pullus in pastello.jpg|thumb|"Pullus in pastello": praeceptum (''[[Libellus de arte coquinaria]]'' codex "K" vel [[Haunia|Hauniensis]] f. 146r)]] * ante 1250 : ''[[Libellus de arte coquinaria]]'' codex "K" vel [[Haunia|Hauniensis]] f. 146r (M. Kristensen, ed., ''The socalled Harpestreng cookbook (13th century) = Das sog. Harpestreng-Kochbuch [13. Jh.]: Codex K: Harpestræng''. Hauniae, 1908-1920) [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/harp-kkr.htm Textus] * c. 1335 : {{ec|id=Opusculum de saporibus|c=[[Maynus de Mayneriis]], ''[[Opusculum de saporibus]]'' ([[Lynn Thorndike]], "A Medieval Sauce-Book" in ''Speculum'' vol. 9 (1934) p. 187 [https://www.jstor.org/stable/2846594 JSTOR]; cf. [[Terentius Scully|Terence Scully]], "The Opusculum de saporibus of Magninus Mediolanensis" in ''Medium aevum'' vol. 54 (1985) p. 102 [https://www.jstor.org/stable/43628892 JSTOR]) "Gallinae pastillatae"}} == {{Creanda|it|Ricotta|Recocta}} == * ... Velabrian: caseus, Mart. 13, 32, 2; cf. id. ... 13, 32, 2: massa recocta foco Velabrensi ... * "mascherpam ... caldam" macaronice {{Baldus|6.224, cf. 8.20}}, sicut Lombardice hodie ''mascherpa'' vel ''{{Creanda|it|mascarpa}}'' == Resoles == * saec. XIV : {{ec|id=Sent soví|c=''[[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 : {{ec|id=Sent soví|c=''[[Llibre de sent soví]]'' (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., ''The book of Sent Soví: medieval recipes from Catalonia'' [2008] pp. 58-59, no. viii) ("salsa salvatgina")}} == Salsicia Bononiensis == * 1604 : [[Lancelot de Casteau]], ''[[Ouverture de cuisine]]'' [https://www.uni-giessen.de/de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/ouv3.htm lib. 2] "Pour faire saulsisse de Bologne ... Saulsisse de Bologne de poisson" == {{Creanda|en|Sardenara}} == * [[Elizabeth David]], "Pizza" in ''[[Sunday Times]]'' (1 Decembris 1957); reimpressa in Elizabeth David, ''An Omelette and a Glass of Wine'' (1984) Could combine with Pissaladière as the Italians do == {{Creanda|en|Sarma (food)|Sarma}} == * Margareta Aslan, "Turkish Flavours in the Transylvanian Cuisine (17th-19th Centuries)" in Angela Jianu, Violeta Barbu, edd., ''Earthly Delights: Economies and cultures of food in Ottoman and Danubian Europe, c. 1500-1900'' (Leiden: Brill, 2018) pp. 99-126 ad p. 116 == Sauerkraut == * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. 53-54] == Solea Normannica == * "[http://ja6.free.fr/fichiers/f1090.htm Sole normande: un classique des pays de l'Ouest]" * 1838 : ''Le Journal de Rouen'' (verificandum) * 1867 : [[Iulius Gouffé|Jules Gouffé]], ''Le Livre de cuisine'' (Lutetiae: Hachette) [https://gallica.bnf.fr/ark:/12148/bpt6k1080414 Textus] cf. "ragoût de matelote normande" in ''L'Art de la cuisine française au dix-neuviême siècle'' "1835"? antea? postea? cf. "flondre à la crème" in "Repas normand" in Amand Masson de Saint Amand, ''Lettres d'un voyageur à l'embouchure de la Seine'' (1828) [https://gallica.bnf.fr/ark:/12148/bpt6k352230/f236 p. 229] == {{Creanda|en|Sonofabitch stew}} == * {{ec|id=Tolbert (1972)|c=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 }} [https://archive.org/details/bowlofred00tolb Exemplar mutuabile] * Barry Popik, "[https://www.barrypopik.com/index.php/texas/entry/son_of_a_bitch_stew_son_of_a_gun_stew/ Son-of-a-Bitch Stew (Son-of-a-Gun Stew)]" (2006) == Stew == * "suffocare" (see Casaubon's Athenaeus [https://www.digitale-sammlungen.de/en/view/bsb10139387?page=401 395f-396a]; compare DMBLS "suffocale" and "suffocacium") == Sueaus == ; Fontes antiquiores * c. 1240 : [[Gualterus de Bibbesworth]], ''[[Le Tretiz (Bibbesworth)|Le Tretiz]]'' 709-710 ([[Andreas Dalby|Andrew Dalby]], interpr., ''The Treatise of Walter of Bibbesworth'' [Totenais: Prospect Books, 2012. ISBN 978-1-903018-86-6] pp. 104-105) ("Du sueth l'em fet sueaus, Un manger bon et beaus") ; Praecepta * saec. XIV ineunte : [[BL Royal 12.C.xii]] no. 23 (Constance B. Hieatt, R. Jones, "Two Anglo-Norman culinary collections" in ''Speculum'' vol. 61 (1986) pp. 859-882 [https://www.jstor.org/stable/2853971 JSTOR]) ("Swade") * ante 1325 : ''[[Doctrina faciendi diversa cibaria]]'' no. 23 ([[Constantia Hieatt|Constance B. Hieatt]], Sharon Butler, edd., ''Curye on Inglysch'' [Londinii: Oxford University Press, 1985] pp. 43-58) ("Suade") == Suet blanc == * ante 1300 : ''[[Viande e claree|Coment l'en deit fere viande e claree]]'' no. 24 (Constance B. Hieatt, R. Jones, "Two Anglo-Norman culinary collections" in ''Speculum'' vol. 61 (1986) pp. 859-882 [https://www.jstor.org/stable/2853971 JSTOR]) ("Suet blanc") * ante 1325 : ''[[Doctrina faciendi diversa cibaria]]'' no. 44 ([[Constantia Hieatt|Constance B. Hieatt]], Sharon Butler, edd., ''Curye on Inglysch'' [Londinii: Oxford University Press, 1985] pp. 43-58) ("Suot blanc") == Syllabub == * Dalby * "Syllabubs and Fruit Fools" in [[Elizabeth David]], ''An Omelette and a Glass of Wine'' (1984) == Tartiflette == * Serge Bourgeat, Catherine Bras, "[https://geoconfluences.ens-lyon.fr/informations-scientifiques/dossiers-thematiques/patrimoine/articles/geographie-de-la-tartiflette Entre ancrage local, mondialisation culturelle et patrimonialisation… Une géographie de la tartiflette]" (2021) apud ''Géoconfluences'' == Tlacatlaolli == Potagium de carne humana * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/98/mode/2up p. 98] == Torta == * saec. XIV : {{ec|id=Libro per cuoco|c=''[[Libro per cuoco]]'' vel ''Anonimo Veneziano'' (Ludovico Frati, ed., ''Libro di cucina del secolo XIV'' (Liburni, 1899) no. 94-114 [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/frati.htm Textus a Thoma Gloning divulgatus]) ("torta")}} * 1300/1309 : {{ec|id=Liber de coquina|c=''[[Liber de coquina|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) [http://www.uni-giessen.de/gloning/tx/mul2-lib.htm Textus] ("Torta parmesana [etc.]")}} * 1377/1400 : ''[[Forme of cury]]'' no. 161, 163, 164, 172-178 ([[Constantia Hieatt|Constance B. Hieatt]], Sharon Butler, edd., ''Curye on Inglysch'' [Londinii: Oxford University Press, 1985] pp. 93-145) ("crustardes, tartes [etc.]") * {{Baldus|6.537-538, cf. 1.483}} "Docta fuit grassos manibus componere gnoccos, Tortas, tortellos, maccum, muliebre polenta" == Tripou == {{CommuniaCat|Tripoux}} Inter meliores cibos circa [[Villa Franca in Rutenis|Villam Francam in Rutenis]] productos enumerantur: :"Pagus Villae Francae omasa vitulina offert caseolosque caprinos et [[focacia]]s" (''Le Villefranchois offre ses ''tripous'', tripes de veau, ses ''cabécous'', fromages de chèvre, et sa fouace, variété de brioche'').<ref>''Pays et gens de France'' no. 66 (1983) p. 20</ref> == Venatio e frumentato == * c. 1240 : [[Gualterus de Bibbesworth]], ''[[Le Tretiz (Bibbesworth)|Le Tretiz]]'' (MS. T) 823 ([[Andreas Dalby|Andrew Dalby]], interpr., ''The Treatise of Walter of Bibbesworth'' [Totenais: Prospect Books, 2012. ISBN 978-1-903018-86-6] pp. 144-145) ("veneysoun ho la formentee") * https://logeion.uchicago.edu/frumentatum == Venter porcinus == * 1300/1309 : {{ec|id=Liber de coquina|c=''[[Liber de coquina|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) [http://www.uni-giessen.de/gloning/tx/mul2-lib.htm Textus] ("De ventre porcino implendo")}} == Ventresca == * 1300/1309 : {{ec|id=Liber de coquina|c=''[[Liber de coquina ubi diversitates ciborum docentur|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) [http://www.uni-giessen.de/gloning/tx/mul2-lib.htm Textus]}} * ante 1449 : [[Burchiello]], sonnet 50, fide Zancani * c. 1470 : {{ec|id=Martino|c=[[Martinus Comensis (magister coquinarius)|Maestro Martino]] (Gillian Riley, interpr., ''Maestro Martino: Libro de Arte Coquinaria'' (CD-ROM. Quercupoli: Octavo, 2005. ISBN 1-891788-83-3) fide Zancani}} * {{ec|id=Zancani (2017)|c=Diego Zancani, "[https://www.tandfonline.com/doi/pdf/10.1080/02614340.2010.11917482 Notes on the vocabulary of gastronomy in literary works from Boccaccio to Giulio Cesare Croce]" in ''The Italianist'' vol. 30 suppl. 2 (2010) pp. 132-148, praecipue p. 139}} == Viande de Cypre == * c. 1240 : [[Gualterus de Bibbesworth]], ''[[Le Tretiz (Bibbesworth)|Le Tretiz]]'' (MS. T) 830-831 ([[Andreas Dalby|Andrew Dalby]], interpr., ''The Treatise of Walter of Bibbesworth'' [Totenais: Prospect Books, 2012. ISBN 978-1-903018-86-6] pp. 104-105) ("viande de Cypre enfoundree") ; Praecepta * saec. XIV ineunte : [[BL Royal 12.C.xii]] no. 28 (Constance B. Hieatt, R. Jones, "Two Anglo-Norman culinary collections" in ''Speculum'' vol. 61 (1986) pp. 859-882 [https://www.jstor.org/stable/2853971 JSTOR]) ("viaunde de Cypre") * ante 1325 : ''[[Doctrina faciendi diversa cibaria]]'' no. 28, 56 ([[Constantia Hieatt|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 ([[Constantia Hieatt|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 ([[Constantia Hieatt|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 ([[Constantia Hieatt|Constance B. Hieatt]], Sharon Butler, edd., ''Curye on Inglysch'' [Londinii: Oxford University Press, 1985] pp. 93-145) ("vinegrate") == {{Creanda|fr|Vitellina e salsa alba|Blanquette de veau}} == * "La blanquette d’agneau" in ''Les Cahiers de la gastronomie'' n° 9 (2011?) == Vitulia Orloff Cf. [[Urbanus Dubois]] * [[Raimundus Sokolov|Raymond Sokolov]], ''Steal the menu: a memoir of forty years in food'' (Novi Eboraci: Knopf, 2013) pp. 32-33 == Welsh rabbit == * 1825 : [[Ioannes Anthelmus Brillat-Savarin]], ''[[Physiologie du goût]]'' (Lutetiae, 1826) [https://gallica.bnf.fr/ark:/12148/btv1b8626673x vol. 1] [https://gallica.bnf.fr/ark:/12148/btv1b8626674b vol. 2] varietates 3 == {{Creanda|en|Jalebi|Zalabia}} == * "De la zlabya au cornet glacé" in ''Les Cahiers de la gastronomie'' n° 12 (2012?) = Materies etc. = == {{Creanda|en|Agarwood|Agallochum}} == Cf. ''[[Aquilaria malaccensis]]'' * 1330 : {{ec|id=Hu|c=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'''<ref>"Agresta": [[Arnaldus de Villa Nova]], ''[[Regimen sanitatis ad regem Aragonum]]'' </ref> * saec. XIV exeunte : {{ec|id=Llibre d'aparellar|c=''[[Llibre d'aparellar de menjar]]'' [https://mdc.csuc.cat/digital/collection/manuscritBC/id/290724 textus] (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., ''The book of Sent Soví: medieval recipes from Catalonia'' [2008] pp. 192-193) ("agràs")}} * https://logeion.uchicago.edu/agresta * Perrine Mane, "[https://journals.openedition.org/acrh/6000 Raisin, vin, vinaigre, verjus dans les traités culinaires… ou « Dans la vigne tout est bon »]" in ''L'Atelier du Centre de recherches historiques'' no. 12 (''Vignes et vins au Moyen Âge. Pratiques sociales, économie et culture matérielle''. 2014) == Amylum vignae radiatae == * Cf. [[vigna radiata]] * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., ''Recipes from the Garden of Contentment'' [Great Barrington Massachusettensium: Berkshire Publishing, 2018] {{Google Books|iGi9DwAAQBAJ|p. 39}}) == Aroma vanillae naturale == * 1810 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 7 (1810) [https://archive.org/details/b21525250_0007/page/46/mode/2up pp. 47-58] == {{Creanda|en|scallion|Ascalonicum}} == Latin name? * 1552 : {{Baldus|2.280}} "scalognas" acc. pl. == Asinina == <ref>"Ass flesh, Equus ''asinus'' L. Caro asinina": George Pearson, ''Arranged catalogues of the articles of food, seasonings and drinks'' (Londinii, 1821) [https://archive.org/details/b29316108/page/12/mode/2up p. 13]</ref> * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] pp. 428-431 et alibi)}} * 1812 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 8 (1812) [https://archive.org/details/b21525250_0008/page/62/mode/2up pp. 62-64] == Askipicium == Aspic. Cf Askipicium esocis (supra) * ''[[Tacuinum sanitatis]]''. Argentorati, 1531 {{Google Books|ggFcAAAAcAAJ|p. 71 cum imagine}} ("askipicium") * {{ec|id=De Nicolò (2019)|c=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 [https://www.academia.edu/42199641/Del_mangiar_pesce_fresco_salvato_navigato_nel_Mediterraneo_Alimentazione_mercato_pesche_ancestrali_secc_XIV_XIX_ Textus] ("askipecia")}} == {{Creanda|en|atole|Atolli}} == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/132/mode/2up pp. 132-140, 159] == {{Creanda|fr|Baco blanc}} == * [https://www.thewinestalker.net/2015/03/baco22a.html What the heck is Baco 22A??] * [https://web.archive.org/web/20111002105859/http://www.harpers.co.uk/index.php?option=com_content&view=article&id=2238:baco-to-the-future&Itemid=144 Baco to the future] * [https://boutique.laballe.fr/fr/mono-cepages/180-resistance.html ] == 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 == * {{ec|id=Tolbert (1972)|c=Frank X. Tolbert, ''A Bowl of Red: A Natural History of Chili con Carne'' (2a ed. Garden City Novi Eboraci: Doubleday, 1972) p. 129 [https://archive.org/details/bowlofred00tolb Exemplar mutuabile]}} == Canina == * "L’évolution du statut de la viande de chien en Chine" in ''Les Cahiers de la gastronomie'' n° 21 (2015) * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/96/mode/2up pp. 96-97] == Caponina == * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. 106-107] ("coq vierge") == Capreolina == <ref>"Capreolina inter ferinas alias summe delicata est, grata & tenera omniúmque minus noxia, ad cuius bonitatem proximè accedit damarum caro": [[Iosephus Quercetanus]], ''Diaeteticon polyhistoricon'' (1607) {{Google Books|xQFnAAAAcAAJ|p. 311}}</ref> * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. 31-32] == Carabasses (marrow? gourd?) == * saec. XIV exeunte : {{ec|id=Llibre d'aparellar|c=''[[Llibre d'aparellar de menjar]]'' [https://mdc.csuc.cat/digital/collection/manuscritBC/id/290724 textus] (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., ''The book of Sent Soví: medieval recipes from Catalonia'' [2008] pp. 210-211) ("carabasses")}} == {{Creanda|en|Carrageenan|Carragenanum}} == (vide Google); ''Chondrus crispus'' * "Agar-agar, carraghénane et goémon blanc" in ''Les Cahiers de la gastronomie'' n° 11 (2012?) == Cervina == * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] pp. 416-417 et alibi)}} == Coffeum suppositicium == * 1810 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 7 (1810) [https://archive.org/details/b21525250_0007/page/46/mode/2up pp. 47-58] == Columbina == * "Caro columbina": ''Polybi De diaeta salubri sive de victu privatorum libellus'' (1561) {{Google Books|-WoGnOScNPEC|f. 58r et index}} * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 426)}} * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/category/chapter/Birds/ 羽族單 = Birds]) == Corium casei soiae == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2019/01/28/vegetable-dishes-33-tofu-skin/ 豆腐皮 = Tofu skin], [https://wayoftheeating.wordpress.com/2018/10/09/vegetable-dishes-16-roast-vegetarian-goose/ 素燒鵝 = Roast Vegetarian Goose]) == Coturnina == * "[Deus] Qui te pavit heremo carne coturnina, Melle, manna, poculis de rupe petrina": M. L. Colker, ed., "Latin Psalter in Rhythmic Verse" in ''Sacris erudiri'' vol. 30 (1987/1988) [https://archive.org/details/SacrisErudiriAJournalOfLateAntiqueAndMedievalChristianity/Sacris%20Erudiri%20-%20Volume%2030%20-%201987-1988/page/n399/mode/2up p. 408]. * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 304)}} * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2016/11/09/birds-45-braised-quail-and-sisken/ 煨鵪鶉,黃雀 = Braised Quail and Siskin]) * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. 112-114] == Confectura == * https://logeion.uchicago.edu/confecturae, https://logeion.uchicago.edu/confiturae, https://logeion.uchicago.edu/confectae * 1767 : {{ec|id=L'Avantcoureur (1767)|c=''L'Avantcoureur'' vol. 9 no. 10 (9 Martii 1767), no. 27 (6 Iulii 1767) {{Google Books|FIcvAAAAMAAJ|pp. 151-153, 422-424}} de [[Prima popina restaurativa|primis popinis restaurativis]]; de confecturis [[Barrum Ducis|Barrensibus]]}} * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 4 (1806) circa p. 100 de confecturis [[Barrum Ducis|Barrensibus]] == Cruda == * "Crudivorisme, les mordus du crus" in ''Les Cahiers de la gastronomie'' n° 16 (2013?) == {{Creanda|en|Pickled cucumber|Cucumer conditus}} == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2019/08/16/side-dishes-35-soy-pickled-cucumbers/ 醬瓜 = Soy-Pickled Cucumbers]) == Cuniculina == <ref>"Cuniculina caro cognata est leporinae": [[Helius Eobanus Hessus]], ''[[De tuenda bona valetudine]]'' (1551) {{Google Books|SWZWAAAAcAAJ|f. 40v}}</ref><ref>"caro cuniculina": [[Georgius Pictorius]], ''Sanitatis tuendae methodus carmine elegiaco conscripta'' (1561?) {{Google Books|Q0uZo4CJTQsC|in indice}}</ref> * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 304 et alibi)}} * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. 33-34] == Cuttlefish roe == There is confusion between this and mullet roe * [https://www.alibaba.com/product-detail/High-Protein-Cuttle-Fish-Eggs-Clean_1600251088768.html?spm=a2700.7724857.normal_offer.d_image.29181401lPaMVX commerical image] * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2014/11/15/seafoods-6-whitebait-海蝘/ 海蝘]) == Damulina == <ref>"De damulina": [[Georgius Pictorius]], ''Sanitatis tuendae methodus carmine elegiaco conscripta'' (1561?) {{Google Books|Q0uZo4CJTQsC|p. 12}}</ref><ref>"Capreolina inter ferinas alias summe delicata est, grata & tenera omniúmque minus noxia, ad cuius bonitatem proximè accedit damarum caro": [[Iosephus Quercetanus]], ''Diaeteticon polyhistoricon'' (1607) {{Google Books|xQFnAAAAcAAJ|p. 311}}</ref> * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. 30-31] == Enchilada == * {{ec|id=Tolbert (1972)|c="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 [https://archive.org/details/bowlofred00tolb Exemplar mutuabile]}} == Gnocci == * "Sollicitant altrae teneros componere gnoccos, qui per formaium rigolant infrotta tridatum": {{Baldus|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''.<ref>[[Kenelmus Digbius|Kenelm Digby]]; George Hartman, ed.? ''[[The Closet of Sir Kenelme Digbie Opened|The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened]]''. Londinii: Henry Brome, 1669 {{Google Books|yc1EAQAAMAAJ|pp. 117-118}}</ref> == {{Creanda|en|Liver (food)|Iecur (gastronomia)}} == seu ficatum? * 1552 : {{Baldus|1.414-415}} ("Est qui copertos redeselli veste figatos Voltat in argutis lardo cridante padellis") == Itrium == https://logeion.uchicago.edu/itrium * saec. XIV : {{ec|id=Libro per cuoco|c=''[[Libro per cuoco]]'' vel ''Anonimo Veneziano'' (Ludovico Frati, ed., ''Libro di cucina del secolo XIV'' (Liburni, 1899) no. 80 [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/frati.htm Textus a Thoma Gloning divulgatus]) : verificanda: Zancani ait:}} :''Tria'' is also found, as a dish from Genoa, in the fourteenth-century collection of recipes Il libro della cucina del sec. XIV, p. 87: ‘De la tria Genoese per li ’nfermi. Metti la tria nel latte de l’amandole bullito, e un poco di sale, e dà a mangiare’ (‘Genoese tria for the sick. Put the tria in boiled almond milk, with a little salt, and serve’). Cf. Spanish and Portuguese aletria (Zancani nota 34) == Laoganma (embamma) == * [[:en:Tao Huabi]] et [[:en:Lao Gan Ma]] * Helen Sullivan, "[https://www.theguardian.com/world/2022/nov/05/chinas-hottest-woman-the-driving-force-behind-crunchy-chilli-sensation-lao-gan-ma ‘China’s hottest woman’: the driving force behind crunchy chilli sensation Lao Gan Ma]" in ''[[The Guardian]]'' (5 Novembris 2022) * [https://www.laoganmausa.com/ Situs proprius] == Leporina == <ref>"Caro leporina": ''Polybi De diaeta salubri sive de victu privatorum libellus'' (1561) {{Google Books|-WoGnOScNPEC|f. 58r et index}}</ref><ref>"Leporina satis boni nutrimenti vividum et floridum faciei colorem conciliat": [[Iosephus Quercetanus]], ''Diaeteticon polyhistoricon'' (1607) {{Google Books|xQFnAAAAcAAJ|p. 311}}</ref> * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. 32-33] == Lupina == {{Google Books|5RYUAAAAQAAJ|p. 91}} * 1330 : {{ec|id=Hu|c=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)}} == {{Creanda|ro|Mămăligă}} == 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 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 386)}} == Melimelata aurantiorum == Orange marmalade * 1655 : W. M. [W. La Montague?], ''[[The Queen's Closet Opened]]'' (Londinii: Nathaniel Brook) [https://quod.lib.umich.edu/e/eebo/A52209.0001.001/1:7.3.4?rgn=div3;view=fulltext p. 247], [https://quod.lib.umich.edu/e/eebo/A52209.0001.001/1:7.3.7?rgn=div3;view=fulltext 249] == {{Creanda|en|Lebkuchen|Melitutta}} == "melituttae (''Pfefferküchen'')": Gesner, ''Historia animalium'' vol. 4 [https://archive.org/details/BIUSante_pharma_res000050x04/page/1282/mode/1up?view=theater&q=Turner p. 1282] == {{Creanda|it|Migliaccio (gastronomia dell'Emilia-Romagna)}} == NB: sunt et alii, quaere "Migliaccio" apud it:wiki * [[Burchiello]] sonnet 30 fide Zancani * [[:s:it:https://it.wikisource.org/wiki/Scienza_in_cucina_e_l%27arte_di_mangiar_bene/Torte_e_dolci_al_cucchiaio/702._Migliaccio_di_Romagna|Artusi]] * {{ec|id=Zancani (2017)|c=Diego Zancani, "[https://www.tandfonline.com/doi/pdf/10.1080/02614340.2010.11917482 Notes on the vocabulary of gastronomy in literary works from Boccaccio to Giulio Cesare Croce]" in ''The Italianist'' vol. 30 suppl. 2 (2010) pp. 132-148, praecipue pp. 138-139}} == Osmazomum == * 1806 : Thénard in ''Bull. de la Soc. de méd.'' vol. 3 p. 35 [https://www.cnrtl.fr/definition/osmazôme citatio] * 1825 : [[Ioannes Anthelmus Brillat-Savarin]], ''[[Physiologie du goût]]'' (Lutetiae, 1826) [https://gallica.bnf.fr/ark:/12148/btv1b8626673x vol. 1] [https://gallica.bnf.fr/ark:/12148/btv1b8626674b vol. 2] meditatio 4.28 == {{Creanda|en|Egg as food|Ovum pullinum}} == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2016/06/19/birds-28-chicken-eggs-雞蛋/ 雞蛋 = Chicken Eggs], [https://wayoftheeating.wordpress.com/category/suiyuan-shidan/side-dishes/ Side dishes 37-38]) * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. 124-129]; vol. 8 (1812) pp. 49-52 == {{Creanda|en|Prosciutto|Persuttus}} == Macaronice: an alibi melius? * 1552 : {{Baldus|1.469}} ("Persuttos huc terra suos Labruzza recarat") == Phasianina == * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 426)}} * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2016/06/25/birds-29-five-ways-of-cooking-pheasant-野雞五法/ 野雞五法 = Five Ways of Cooking Pheasant]) == Polenta == * "Docta fuit grassos manibus componere gnoccos, Tortas, tortellos, maccum, muliebre polenta": {{Baldus|6.537-538}} == Poncire == * 1805 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 3 (2a ed. 1805) [https://archive.org/details/b21525250_0003 p. 84] == Protrimentum == * a dish composed of various ingredients hashed together, a ragout, Ap. Met. 8, 31, 21 [L&S]; "a ground spice or herb" [OLD] == Pullastra == * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. 68-70], 155 == Pulvis dulcis == * [http://diglib.hab.de/?db=mss&list=ms&id=429-helmst&catalog=Lesser&lang=en Vide catalogum et primam paginam] * {{Google Books|dxB5Q5iJBqgC|col. 557}} NB: est etiam "pulvis dulcis" apud alchemistas == Rana == * 1806 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 4 (1806) p. 123 ff. == {{Creanda|en|Caul fat|Reticellum}} == Caul. An "reticellum"? * 1552 : {{Baldus|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 [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp. 247-254}} == Salsa == * ante 1636 : Francesco Carletti, ''Ragionamenti di Francesco Carletti Fiorentino sopra le cose da lui vedute ne'suoi viaggi'' (Florentiae: G. Manni, 1701) [https://babel.hathitrust.org/cgi/pt?id=mdp.39015078560268&seq=214 pp. 109-110] ("... ridotti in forma di pasta la distendono sotilmente formandone stiacciate rotonde, e grosse quanto la constola d'un coltello; e messele tra due teglie infocate, l'arrostiscono, e cosï calde le mangiano con gran gusto, intinte in una lor' certe salsa, fatta di pepe rosso, sale, e acqua, che serve loro di companatico. Usano ancora mangiarlo nella sua pannocchia quando è fresco e tenero di latte messo a bollire nell' acqua, ovvero arrostito sotto la brace, ed è molto gustevole e buono") * Wendy Franco et al., "[https://www.researchgate.net/publication/44662761_Survival_of_Salmonella_and_Staphylococcus_aureus_in_Mexican_Red_Salsa_in_a_Food_Service_Setting Survival of Salmonella and Staphylococcus aureus in Mexican Red Salsa in a Food Service Setting]" in ''Journal of Food Protection'' vol. 73 (2010) pp. 1116-1120 * Li Ma et al., "[https://www.sciencedirect.com/science/article/pii/S0362028X22109488?via%3Dihub Survival and Growth of Salmonella in Salsa and Related Ingredients]" in ''Journal of Food Protection'' vol. 73 (2010) pp. 434-444 == Slip-coat cheese == * 1669 : [[Kenelmus Digbius|Kenelm Digby]]; George Hartman, ed.? ''[[The Closet of Sir Kenelme Digbie Opened|The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened]]''. Londinii: Henry Brome, 1669 {{Google Books|yc1EAQAAMAAJ|pp. 267-272}} == {{Creanda|it|Soppressata|Suppressata}} == ''Suppressata'' rarius Italiane * {{Baldus|1.470}} ("recarat huc ... supressadas Napoli gentilis") == Surculi vignae radiatae == * cf. [[Vigna radiata]] == Toblerone == * "[https://www.theguardian.com/business/2016/nov/08/toblerone-gets-more-gappy-but-its-fans-are-not-happy Toblerone gets more gappy, but its fans are not happy]" * "[https://www.theguardian.com/world/2023/mar/05/matterhorn-mountain-toblerone-packaging-design-switzerland Matterhorn no more: Toblerone to change design under ‘Swissness’ rules]" == Tuber == * 1812 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 8 (1812) [https://archive.org/details/b21525250_0008/page/4/mode/2up pp. 4-10] == Ursina == * 1330 : {{ec|id=Hu|c=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 : {{ec|id=Hu|c=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)}} == {{Creanda|en|Pumpkin|Zucca}} == * 1552 : {{Baldo|2.297-298}} ("varios ... recoltos: Navones, ravas verzasque, cucumera, zuccas, Porra, favam frescam, remolazzos, aya, civollas") = Potiones = == {{Creanda|en|atole|atolli}} == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/116/mode/2up pp. 117-119, 132-140] == [[Balché]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/116/mode/2up pp. 117-119, 132-140, 166] * Pedro Sánchez de Aguilar, ''Informe contra los adoradores de ídolos del Obispado de Yucatán'' (1639) [https://www.cervantesvirtual.com/obra-visor/informe-contra-los-adoradores-de-idolos-del-obispado-de-yucatan-ano-de-1639--0/html/013853c5-ccfd-423d-9051-35ae3b2997bf_2.html textus] == Bishop == * https://www.cnrtl.fr/definition/bischoff * 1804 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 2 (2a ed. 1804) [http://www.archive.org/details/almanachdesgour00costgoog pp. 204-207] == Bullans iuniperatum == Ramos gin fizz * 1902 : James S. Zacharie, ''New Orleans guide'' (Novae Aureliae: Hansell) [https://babel.hathitrust.org/cgi/pt?id=loc.ark:/13960/t8v98v280&seq=70 p. 58 editionis 1902] ("Saloons. Ramos ... Celebrated for its Gin Fizz") == Claretum == * ante 1300 : ''[[Viande e claree|Coment l'en deit fere viande e claree]]'' no. 28 (Constance B. Hieatt, R. Jones, "Two Anglo-Norman culinary collections" in ''Speculum'' vol. 61 (1986) pp. 859-882 [https://www.jstor.org/stable/2853971 JSTOR]) ("Claree") * ante 1309 : ''[[Tractatus de modo praeparandi et condiendi omnia cibaria]]'' I.14, I.17-18(Marianne Mulon, "Deux traités inédits d'art culinaire médiéval" in ''Bulletin philologique et historique (jusqu'à 1610) du Comité des Travaux Historiques et Scientifiques'' [1968 (1971)] vol. 1 pp. 369-435) [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/mul1-tra.htm Textus] ("claretum") * 1377/1400 : ''[[Forme of cury]]'' no. 205 ([[Constantia Hieatt|Constance B. Hieatt]], Sharon Butler, edd., ''Curye on Inglysch'' [Londinii: Oxford University Press, 1985] pp. 93-145) ("clarrey and braggot") == Daiquiri == * {{ec|id= Wondrich (2015)|c= 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) == {{Creanda|en|Punch|Defrutum Anglicum}} == Vide disputationem meam * "defrutum Anglicum": Anders Otto Lindfors, ''Fullständigt swenkst och latinskt lexicon'' vol. 2 (1824) {{Google Books|WHM0AQAAIAAJ|p. 281}} * 1804 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 2 (2a ed. 1804) [http://www.archive.org/details/almanachdesgour00costgoog pp. 144-162, 203-204]; vol. 4 (1806) p. 89; v0l. 5 (1807) pp. 69-72, 329; vol. 6 (1808) pp. 271-272 == {{Creanda|fr|Dolin}} == * {{ec|id= Wondrich (2015)|c= David Wondrich, ''Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar'' (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 217 }} (editio 1a: 2007) == Elixir (temetum) == Liqueur * 1806-1812 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 4 (1806) p. 78 ff.; vol. 6 (1808) pp. 34-39, 62-66, 264-271; vol. 7 (1810) pp. 16-21, 151-160, 244-250; vol. 8 (1812) pp. 168-171, 260-271 * Brian Tasch, ''[https://www.corpserevived.com/ Corpse revived]'' ** "[https://www.corpserevived.com/post/a-tasting-guide-to-gentian-liqueurs A Tasting Guide to Gentian Liqueurs]" (2020) == Elixir amarum == Bitters * 1939 : {{ec|id=Baker (1939)|c= [[Carolus Henricus Baker|Charles H. Baker Jr]], ''The Gentleman’s Companion, Volume II: being an exotic drinking book'' (Novi Eboraci: Derrydale Press) [https://euvs-vintage-cocktail-books.cld.bz/1939-The-Gentleman-s-Companion-volume-II-Beeing-an-Exotic-Drinking-Book/150 pp. 150-154] }} * Brad Thomas Parsons, ''Bitters: a spirited history of a classic cure-all''. Berkeleiae: Ten Speed Press, 2011 * {{ec|id= Wondrich (2015)|c= David Wondrich, ''Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar''. 2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0 }} (editio 1a: 2007) * David Wondrich, Noah Rothbaum, edd., ''The Oxford Companion to Spirits and Cocktails''. Novi Eboraci: Oxford University Press, 2021. ISBN 978-0-19-931113-2 ; Hellfire bitters * Jessie Kissinger, "[https://www.esquire.com/food-drink/recipes/a15879/hellfire-bitters-recipe-092012/ Make Your Own Hellfire Bitters (Then Drink Them)]" == Fen jiu == ''It is black in colour; the taste very sweet and fresh. But its excellence is really beyond anything that can be put into words. I was told that at Li-shui when a girl is born they always make a jar of this wine, using high quality dark cooked-millet. They do not open it till the girl's wedding dav, so that it is drunk at the earliest fifteen or sixteen years after it is made. When the jar is opened, half has evaporated. What remains is so thick that it is like glue in the mouth and its perfume is so strong that it can be smelt even outside the room'': {{qc|id=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" * [https://drinkland.co.nz/product/fen-jiu-qinghua-blue-flower-20-year-old-中国白酒-青花瓷20年汾酒-500ml/ ] == Gallicauda Martinez == * Amanda Schuster, "[https://www.alcoholprofessor.com/blog-posts/sipping-in-season-the-martinez-cocktail Sipping in season: the Martinez cocktail]" Cf. [[:en:Hanky panky (cocktail)]] == Gallicauda Praesidis == Presidente * {{ec|id= Wondrich (2015)|c= 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 * {{ec|id= Wondrich (2015)|c= 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 == * [https://www.theguardian.com/environment/2021/nov/05/cop26s-big-question-is-irn-bru-any-good Guardian] == {{Creanda|en|Jack Daniel's}} == * [https://www.theguardian.com/us-news/2023/mar/02/jack-daniels-whiskey-black-fungus-tennessee Guardian] == Mezcal == * Mari Carmen Serra Puche, Jesús Carlos Lozano Arce, "[https://historicas.unam.mx/publicaciones/publicadigital/libros/caminosymercados/cm010.pdf Producción, circulación y consumo de la bebida del mezcal arqueológico y actual]" in J. Long Towell, Amalia Attolini Lecón, edd., ''Caminos y mercados de México'' (Mexicopoli: Universidad Nacional Autónoma de México, Instituto Nacional de Antropología e Historia, 2009 [https://historicas.unam.mx/publicaciones/publicadigital/libros/caminosymercados/mercados.html ~]) == Orangeade == * 1805 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 3 (2a ed. 1805) [https://archive.org/details/b21525250_0003 p. 78] == {{Creanda|en|Picon (apéritif)|Picon}} == * {{ec|id= Wondrich (2015)|c= 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) [https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/mul1-tra.htm Textus] ("Confectio pigmenti uel clareti") == {{Creanda|en|Pinole|pinolli}} == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/116/mode/2up pp. 117-119, 132-140] == Pisco == Pisco punch: * Guillermo Toro-Lira, ''Alas de los querubines'' (2006) == {{Creanda|en|pozol|posolli}} == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/116/mode/2up pp. 117-119, 132-140] == Pulque == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/84/mode/2up pp. 84-87] == Rob Roy == * {{ec|id= Wondrich (2015)|c= David Wondrich, ''Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar'' (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 203 }} (editio 1a: 2007) == Spiritus cerasorum == ; Fontes antiquiores * 1804 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 2 (2a ed. 1804) [http://www.archive.org/details/almanachdesgour00costgoog p. 101]; vol. 8 (1812) pp. 97-108 == Spiritus cerasorum marasca == * 1805 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 3 (2a ed. 1805) [https://archive.org/details/b21525250_0003 p. 194]; vol 4 (1806) p. 78; vol. 6 (1808) pp. 34-37 == Stinger (gallicauda) == * {{ec|id= Wondrich (2015)|c= 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'' [https://euvs-vintage-cocktail-books.cld.bz/1930-The-Drinks-of-Yesteryear-a-Mixology/IV 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 * {{ec|id= Wondrich (2015)|c= 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 == [[Fasciculus:Moldovan Prime Minister Leanca Points Out the Label of a Moldovan Wine (cropped).jpg|thumb|Georgius Leancă (ad dextram partem) et [[Ioannes Kerry]] de [[vinum Moldavicum|vinis Moldavicis]] colloquuntur]] ;Germania (some more German and Austrian and Hungarian in Zückert) * [[vinum Kostheimense]] Plenck 321 * [[vinum Rudesheimense]] Schosulan 30 * [[vinum Raventhalense]] Schosulan 31 * [[vinum Neuendorffense]] Schosulan 31 * [[vinum Palatinum]] Pfalz Schosulan 31 * [[vinum Wormacense]] Schosulan 31 * [[vinum Forstianum]] Schosulan 31 * [[vinum Edinghofense]] Schosulan 31 * [[vinum Ambacense]] Schosulan 31 * [[vinum Roterianum]] Schosulan 31 * [[vinum Dusemundense]] Schosulan 31 * [[vinum Zeltingense]] Schosulan 31 * [[vinum Neccarinum]] Plenck 322, Schosulan 31, seu Neckarinum * [[vinum Heilbsomense]] Schosulan 31 (?Heilbronnense) * [[vinum Eslingense]] Schosulan 31 * [[vinum quod Wela profert]] Schosulan 31 * [[vinum Moenanum]] Schosulan 40 * [[vinum Wertheimense]] Schosulan 31 * [[vinum Klingenbergense]] Schosulan 31, 40 * [[vinum Michelbacense]] Schosulan 40 * [[vinum Bohemicum]] Plenck 331 * [[vinum Saxonicum]] Plenck 331 * [[vinum Silesiacum]] Plenck 331 * [[vinum Lusaticum]] Plenck 331 * [[vinum Helveticum]] Plenck 331 * [[vinum Marchicum]] Plenck 332 * [[vinum Sabaudicum]] Schosulan 15 ; Austria * [[vinum Austriacum]] * [[vinum Neoburgense]] Plenck 322 * [[vinum Wisenburgense]] Plenck 322 * [[vinum Nusbergense]] Plenck 322 * [[vinum Baumense]] Plenck 322 * [[vinum Pumperskirchense]] Plenck 322 * [[vinum Maurense]] Plenck 322 * [[vinum Krinzingense]] Plenck 322 * [[vinum Modlingense]] Plenck 322 * [[vinum Edenburgense]] Plenck 322 * [[vinum Rezense]] Plenck 322 * [[vinum Tulnense]] Plenck 322 * [[vinum Wachauense]] Plenck 322 * [[vinum Claustroburgense]] Schosulan 33 * [[vinum Grincingense]] Schosulan 33 * [[vinum Veltlinense]] * [[vinum Tyrolense]] Plenck 330 ; Italia * [[vinum Montis Pulciani]] Puliciani Plenck 330 * [[vinum de Tabiano]] * [[vinum Sancti Severini]] * [[vinum Syracusarum]] seu de Siracusa]] * [[vinum de Sancto Albano]] Schosulan 23 ;Hispania * [[vinum Petri Simonis]] * [[vinum Canariense]] ;Hungaria * [[Vinum Hungaricum]] * [[vinum Soproniense]] Plenck 324 * [[vinum Rustense]] Plenck 324 seu Rustianum Schosulan 17 * [[vinum Razeldorfense]] Plenck 324 * [[vinum Nesmillinum]] Plenck 324 * [[vinum Waradinum]] Plenck 324 * [[vinum Oreschanum]] Plenck 324 * [[vinum Budense]] Plenck 324, Schosulan 50 * [[vinum Neostadiense]] Plenck 324 * [[vinum Agriense]] Plenck 324 * [[vinum Sicksardiense]] Plenck 324 * [[vinum Sancti Georgii]] Edenburger Ausbruch, S. Jörgen Ausbruch, in comitatu Posoniensi Plenck 328 * [[vinum Sermiense]] ; Armenia * [[vinum Tokatense]] ; Francia * Gilles Caster, "[http://www.persee.fr/doc/anami_0003-4398_1966_num_78_77_5035 Le vignoble suburbain de Toulouse au XIIe siècle]" in ''Annales du Midi]" vol. 78 (1966) pp. 201-217 * [[vinum Auxitanum]] said to be in Provence * [[vinum Pontac]] (? chateau Pontac-Lynch in Margaux) Plenck 325 * vinum Carboniense cf. [[Carbon-Blanc]] * vinum Belnense in Bordeaux: where? <ref>[[Ioannes Antonius Chaptal|Jean-Antoine-Claude Chaptal]] et al.; Iosephus Voltiggi, interpr., ''Tractatus de vitis cultura arteque parandi vinum''. Viennae [i.e. Vindobonae] 1808 {{GB|SetMAAAAcAAJ|vol. 1 p. 76}}</ref> * vinum Pregniacense Chaptal 76 * vinum Longonense Chaptal 77 * vinum Podensacense Chaptal 77 * vinum Queyriense Montis Ferrati Chaptal 78 * [[vinum collium Rhodanensium]] (cf. "qua Rodanus descendit, apricis ab utraque ripa collibus" {{Google Books|zINbAAAAQAAJ|p. 358}} ; Africa Australis * [[vinum Capense]] seu Capitale == Vinum Africanum == * [[Ioannes Petrus Brun|Jean-Pierre Brun]], ''Archéologie du vin et de l'huile dans l'Empire romain'' (Lutetiae: Errance, 2004) pp. 184-259 * Hildebert Isnard, ''La Vigne en Algérie''. Lutetiae, 1947 * Robert Lequément, "[http://www.persee.fr/doc/antaf_0066-4871_1980_num_16_1_1063 Le vin africain à l'époque impériale]" in ''Antiquités africaines'' vol. 16 (1980) pp. 185-193 * Patrick E. McGovern, Armen Mirzoian, Gretchen R. Hall, "[https://www.penn.museum/sites/biomoleculararchaeology/wp-content/uploads/2010/04/PNASEgyptherb.pdf Ancient Egyptian herbal wines]" in ''PNAS'' (13 Aprilis 2009) == Aglianicum == ? Mangiaguerra * 1552 : {{ec|Folengus (1552)|{{Baldus|1.505}}}} * 1596 : {{ec|id=Baccius (1596)|c=[[Andreas Baccius]], ''[[De naturali vinorum historia]]''. Romae [https://archive.org/details/bub_gb_RPdmcHgp1QEC/page/n347/mode/2up pp. 326-327]}} == [[Vinum Alnense]] == [[Fasciculus:Carte de l'Aunis.svg|thumb|]] * 1223/1224 : [[Henricus de Andeliaco]], ''[[La Bataille des vins]]'' (Alexandre Héron, ''Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle'' [Rotomagi, 1880] pp. [https://archive.org/details/oeuvresdehenrida00henruoft/page/22/mode/2up 23-30], [https://archive.org/details/oeuvresdehenrida00henruoft/page/86/mode/2up 87-129]) * 1600 : [[Olivarius de Serres|Olivier de Serres]], ''[[Le Théâtre d'agriculture|Le Theatre d'agriculture et mesnage de champs]]'' (Lutetiae) [https://gallica.bnf.fr/ark:/12148/bpt6k1510895w/f167 p. 145] == [[vinum Angeriacum]] == * 1223/1224 : [[Henricus de Andeliaco]], ''[[La Bataille des vins]]'' (Alexandre Héron, ''Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle'' [Rotomagi, 1880] pp. [https://archive.org/details/oeuvresdehenrida00henruoft/page/22/mode/2up 23-30], [https://archive.org/details/oeuvresdehenrida00henruoft/page/86/mode/2up 87-129]) * saec. XIII exeunte : ''[[La Desputoison du vin et de l'iaue]]'' (Achille Jubinal, ed., ''Nouveau recueil de contes, dits, fabliaux, et autres pièces inédites des XIIIe, XIVe et XVe siècles'' vol. 1 [Lutetiae, 1839] [https://archive.org/details/nouveaurecueilde01jubi/page/292/mode/2up pp. 293-311] == {{Creanda|it|Friuli Aquileia|Vinum Aquileense}} == [[Fasciculus:Aquileia Cattedrale Santa Maria Assunta Blick vom Campanile 2.JPG|thumb|]] [[Fasciculus:Friuli 029 Cantine Aperte - Rocca Bernarda.jpg|thumb|Vineae fundi ''Rocca Bernarda'', olim ad patriarchatum Aquileensem pertinens, prope [[Forum Iulii (Italia)|Forum Iulii]] regionis [[Forum Iulium et Venetia Iulia|Foroiuliensis et Venetiae Iuliae]]]] * 1223/1224 : [[Henricus de Andeliaco]], ''[[La Bataille des vins]]'' (Alexandre Héron, ''Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle'' [Rotomagi, 1880] pp. [https://archive.org/details/oeuvresdehenrida00henruoft/page/22/mode/2up 23-30], [https://archive.org/details/oeuvresdehenrida00henruoft/page/86/mode/2up 87-129]) * 1596 : [[Andreas Baccius]], ''[[De naturali vinorum historia]]''. Romae [https://archive.org/details/bub_gb_RPdmcHgp1QEC/page/n333/mode/2up p. 312] == {{Creanda|fr|Vins d'Argenteuil|vinum Argentolianum}} == [[Fasciculus:Vendange argenteuil 95.png|thumb|]] * 1223/1224 : [[Henricus de Andeliaco]], ''[[La Bataille des vins]]'' (Alexandre Héron, ''Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle'' [Rotomagi, 1880] pp. [https://archive.org/details/oeuvresdehenrida00henruoft/page/22/mode/2up 23-30], [https://archive.org/details/oeuvresdehenrida00henruoft/page/86/mode/2up 87-129]) * 1588 : [[Iulianus Palmarius]], ''[[De vino et pomaceo]]'' (Parisiis: apud Guillelmum Auvray) [https://archive.org/details/iulianipalmarii00grengoog/page/n67/mode/2up p. 29] == Vinum Austriacum == * 1875 : [[Henricus Vizetelly|Henry Vizetelly]], ''The wines of the world characterized and classed, with some particulars respecting the beers of Europe'' (Londinii: Ward, Lock, 1875) [https://archive.org/details/b21528287/page/62/mode/2up pp. 63-80] == vinum Bacharacense == * {{GB|4SBlAAAAcAAJ|p. 19}} "Bacheracense" * 1618 : {{ec|id=Laudismannus (1618)|c=Casparus Laudismannus, ''Consilium integrum et perfectum de exoticis linguis Gallica et Italica recte et eleganter addiscendis''. Stetini: Typis Rhetianis {{Google Books|OXNpAAAAcAAJ|p. 381}} "Baccaracense"}} * 1748 : {{ec|id=Behr (1748)|c=Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|p. 543}} "Bacharacense"}} * 1798 : Christophorus Mayr, ''Dispensatorium universale''. 1798 {{Google Books|8kpfAAAAcAAJ|p. 212}} "Bacheracense" * vinum Baccaracense, Baccheracense Plenck 321 == {{Creanda|fr|Coteaux-de-béziers|Vinum Baeterranum}} == * {{Pnh}} * 1223/1224 : [[Henricus de Andeliaco]], ''[[La Bataille des vins]]'' v. 24 (Alexandre Héron, ''Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle'' [Rotomagi, 1880] pp. [https://archive.org/details/oeuvresdehenrida00henruoft/page/22/mode/2up 23-30], [https://archive.org/details/oeuvresdehenrida00henruoft/page/86/mode/2up 87-129]) == {{Creanda|fr|Muscat de Beaumes-de-Venise|Vinum de Balmas}} == [[Fasciculus:Rocher et vignes, beaumes de venise by JM Rosier.JPG|thumb|]] * [[Elizabeth David]], "Golden Delicious" in ''[[The Spectator]]'' (10 Ianuarii 1964); reimpressa in Elizabeth David, ''An Omelette and a Glass of Wine'' (1984) == Vinum Barsacense == * Claude Peyroutet, "[https://web.archive.org/web/20120216114145/http://www.sauternes1855barsac.com/fr/pdf/sb_texte.pdf Crus Classés de Sauternes & Barsac en 1855]" == [[vinum bastardum]] == Du Cange * c. 1300 : [[Galfredus de Waterford]], Servatius Copale, interprr., ''[[Secretum secretorum|Segré de segrez]]'' cap. 64 (Albert Henry, ed., "[https://www.persee.fr/doc/roma_0035-8029_1986_num_107_425_1775 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 : {{ec|id=Behr (1748)|c=Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|p. 480}} ("Vinum Bastardum seu spurium")}} == [[vinum Bellovacum]] == * 1223/1224 : [[Henricus de Andeliaco]], ''[[La Bataille des vins]]'' (Alexandre Héron, ''Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle'' [Rotomagi, 1880] pp. [https://archive.org/details/oeuvresdehenrida00henruoft/page/22/mode/2up 23-30], [https://archive.org/details/oeuvresdehenrida00henruoft/page/86/mode/2up 87-129]) * 1537 : [[Carolus Stephanus]], ''[[Vinetum (Stephanus)|Vinetum]]'' (Parisiis) [https://archive.org/details/hin-wel-all-00003077-001/page/n152/mode/2up f. 72v] (''[vina] Bellovaca'') == {{Creanda|fr|Menetou-salon (AOC)|Vinum Bituricum}} == * 1537 : [[Carolus Stephanus]], ''[[Vinetum (Stephanus)|Vinetum]]'' (Parisiis) [https://archive.org/details/hin-wel-all-00003077-001/page/n152/mode/2up f. 72v] (''[vina] Biturica'') == Blanquette de Limoux == * 1633 : Guillaume Catel, ''Mémoire de l'histoire du Languedoc'' (Tolosae: Bosc) [https://gallica.bnf.fr/ark:/12148/bpt6k114514x/f64 p. 43] == Cabernet Pfeffer == Idem quod Mourtaou? * "[https://www.winemag.com/2022/02/07/historic-california-grape/ An Overlooked, Historic California Grape Gets a New Life]" == Vinum Californiense == * "[https://www.winemag.com/2022/02/07/historic-california-grape/ 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 [https://www.jstor.org/stable/4617664 JSTOR] * Julius L. Jacobs, "California's Pioneer Wine Families" in ''California Historical Quarterly'' vol. 54 (1975) pp. 139-174 [https://www.jstor.org/stable/25157562 JSTOR] * Thomas Pinney, ''The makers of American wine''. Berkeleiae: University of California Press, 2012 == Cante-perdrix == {{Convertimus}} {{Creanda|fr|Costières-de-nîmes|Vinum costeriarum Nemausensium}} * 1600 : [[Olivarius de Serres|Olivier de Serres]], ''[[Le Théâtre d'agriculture|Le Theatre d'agriculture et mesnage de champs]]'' (Lutetiae) [https://gallica.bnf.fr/ark:/12148/bpt6k1510895w/f167 p. 145] (''vins-clerets de Cante-perdrix terroir de Beaucaire'') == {{Creanda|fr|Cité-de-carcassonne|vinum Carcassonense}} == * 1223/1224 : [[Henricus de Andeliaco]], ''[[La Bataille des vins]]'' v. 24 (Alexandre Héron, ''Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle'' [Rotomagi, 1880] pp. [https://archive.org/details/oeuvresdehenrida00henruoft/page/22/mode/2up 23-30], [https://archive.org/details/oeuvresdehenrida00henruoft/page/86/mode/2up 87-129]) * 1748 : Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|p. 500}} (''vinum Carcassonense'') == {{Creanda|fr|Château Lafite Rothschild|Castellum Lafite}} == * 1825 : [[Ioannes Anthelmus Brillat-Savarin]], ''[[Physiologie du goût]]'' (Lutetiae, 1826) [https://gallica.bnf.fr/ark:/12148/btv1b8626673x vol. 1] [https://gallica.bnf.fr/ark:/12148/btv1b8626674b vol. 2] meditatio 11.55 == Vinum Castrocharolini == [[Brugae|Brugis]] annis 1374 et 1375 [[Philippus Audax]] bonitatem vinorum comitatus et ducatus [[Burgundia]]e regibus Francorum [[Carolus VI (rex Francorum)|Carolo VI]] et Anglorum [[Eduardus III (rex Angliae)|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 [[vinum Belnensis|vini Belnensis]], [[vinum Arbosiense|Arbosiensis]] et Castro-charolini suppeditavit copiam. Sic nimirum Burgundiae dux esse se suavium vinorum (tam comitatus quam ducatus) facile principem voluit convivis suis perspectum".<ref>''... 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'': {{qc|id=Paradinus (1566)}}; versio Latina e {{qc|id=Salins (1702)}} p. 9 dempta, admodum emendata</ref> * 1566 : {{ec|id=Paradinus (1566)|c=[[Gulielmus Paradinus|Guillaume Paradin]], ''Annales de Bourgongne'' (Lugduni: par Antoine Gryphius, 1566) [https://numelyo.bm-lyon.fr/f_view/BML:BML_00GOO0100137001101351745# p. 369]}} * 1702 : {{ec|id=Salins (1702)|c=Ioannes Baptista de Salins, ''Defensio vini Burgundiani adversus vinum Campanum''. Parisiis {{Google Books|RSZhAAAAcAAJ|p. 9}}}} == {{Creanda|it|Cellatica (vino)|Vinum Celaticae}} == * 1552 : {{Baldus|1.505-506}} ("vernacia Voltae Affuit et qua se Bressana Celatica vantat" == {{Creanda|fr|Clos-de-vougeot|Clausum Vougeot}} == {{Convertimus}} * 1825 : [[Ioannes Anthelmus Brillat-Savarin]], ''[[Physiologie du goût]]'' (Lutetiae, 1826) [https://gallica.bnf.fr/ark:/12148/btv1b8626673x vol. 1] [https://gallica.bnf.fr/ark:/12148/btv1b8626674b vol. 2] meditatio 11.55 == [[Vinum Cociacense]] == [[Fasciculus:FR-02-Coucy14.JPG|thumb|]] * 1588 : [[Iulianus Palmarius]], ''[[De vino et pomaceo]]'' (Parisiis: apud Guillelmum Auvray) [https://archive.org/details/iulianipalmarii00grengoog/page/n67/mode/2up p. 29] (''Coussimium regibus dicatum'') * 1600 : [[Olivarius de Serres|Olivier de Serres]], ''[[Le Théâtre d'agriculture|Le Theatre d'agriculture et mesnage de champs]]'' (Lutetiae) [https://gallica.bnf.fr/ark:/12148/bpt6k1510895w/f167 p. 145] (''vin de clos du roi à Couci'') * 1748 : Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|pp. 502, 506}} ("''Vin de Coussi''" ... "''Vinum Cociacense'' oder ''Vin de Coucy''") == vinum Colmariense == * 1596 : {{ec|id=Baccius (1596)|c=[[Andreas Baccius]], ''[[De naturali vinorum historia]]''. Romae: ex officina Nicholai Mutii [https://archive.org/details/bub_gb_RPdmcHgp1QEC/page/n371/mode/2up p. 350]}} == {{Creanda|fr|Cornas (AOC)|Vinum Cornatis}} == {{Convertimus}} * 1600 : [[Olivarius de Serres|Olivier de Serres]], ''[[Le Théâtre d'agriculture|Le Theatre d'agriculture et mesnage de champs]]'' (Lutetiae) [https://gallica.bnf.fr/ark:/12148/bpt6k1510895w/f167 p. 145] (''vins-blancs ... de Cornas'') == {{Creanda|fr|Vignoble de Corse|vinum Corsum}} == vel Corsicum? * 1552 : {{Baldus|4.327, cf. 1.511}} ("expugnant ... Gregum zaynis Corsumque caraffis") == {{Creanda|fr|Vin muté|Vinum fortificatum}} == * 1807 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 5 (1807) [https://archive.org/details/b21525250_0005 pp. 149-155] ("Du vin cuit") == vinum Franconicum == * 1596 : {{ec|id=Baccius (1596)|c=[[Andreas Baccius]], ''[[De naturali vinorum historia]]''. Romae [https://archive.org/details/bub_gb_RPdmcHgp1QEC/page/n359/mode/2up p. 338]}} * Plenck * 1798 : Christophorus Mayr, ''Dispensatorium universale''. 1798 {{Google Books|8kpfAAAAcAAJ|p. 212}} "vinum Franconicum, cuius optima species est vinum Herbipolense montanum, ''Steinwein''" * [[vinum Steinense]] Schosulan 32 * [[vinum Herbipolense montanum]] Plenck 323 == {{Creanda|fr|Vignoble et vins de Gascogne|vinum Gasconicum}} == * saec. XIII exeunte : ''[[La Desputoison du vin et de l'iaue]]'' (Achille Jubinal, ed., ''Nouveau recueil de contes, dits, fabliaux, et autres pièces inédites des XIIIe, XIVe et XVe siècles'' vol. 1 [Lutetiae, 1839] [https://archive.org/details/nouveaurecueilde01jubi/page/292/mode/2up pp. 293-311] * c. 1300 : [[Galfredus de Waterford]], Servatius Copale, interprr., ''[[Secretum secretorum|Segré de segrez]]'' cap. 64 (Albert Henry, ed., "[https://www.persee.fr/doc/roma_0035-8029_1986_num_107_425_1775 Un texte œnologique de Jofroi de Waterford et Servais Copale]" in ''Romania'' no. 425 (1986) pp. 1-37 * 1537 : [[Carolus Stephanus]], ''[[Vinetum (Stephanus)|Vinetum]]'' (Parisiis) [https://archive.org/details/hin-wel-all-00003077-001/page/n152/mode/2up f. 72v] (''[vina] Vasconica'') * 1588 : [[Iulianus Palmarius]], ''[[De vino et pomaceo]]'' (Parisiis: apud Guillelmum Auvray) [https://archive.org/details/iulianipalmarii00grengoog/page/n73/mode/2up p. 31] ("quae Vasconia profert") == [[vinum Gastinium]] == {{Creanda|fr|Gâtinais|pagus Vastinensis}} * 1223/1224 : [[Henricus de Andeliaco]], ''[[La Bataille des vins]]'' (Alexandre Héron, ''Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle'' [Rotomagi, 1880] pp. [https://archive.org/details/oeuvresdehenrida00henruoft/page/22/mode/2up 23-30], [https://archive.org/details/oeuvresdehenrida00henruoft/page/86/mode/2up 87-129]) * 1537 : [[Carolus Stephanus]], ''[[Vinetum (Stephanus)|Vinetum]]'' (Parisiis) [https://archive.org/details/hin-wel-all-00003077-001/page/n152/mode/2up f. 72v] (''[vina] Gastinia'') == {{Creanda|en|Georgian wine|vinum Georgianum}} == * [[Procopius]], ''[[De bellis (Procopius)|De bellis]]'' 8.2.25 (de vineis Meschorum) == vinum Graecum in Italia natum == * Cato * Palladius ; vinum Graecum Campaniae * 1552 : {{ec|Folengus (1552a)|{{Baldus|4.327, cf. 1.503-504}}}} ("expugnant ... Gregum zaynis Corsumque caraffis") * 1596 : [[Andreas Baccius]], ''[[De naturali vinorum historia]]''. Romae [https://archive.org/details/bub_gb_RPdmcHgp1QEC/page/n239/mode/2up pp. 216-221] ; vinum Graecum de Summa * 1552 : {{ec|Folengus (1552b)|{{Baldus|1.501-504}}}} * 1596 : [[Andreas Baccius]], ''[[De naturali vinorum historia]]''. Romae [https://archive.org/details/bub_gb_RPdmcHgp1QEC/page/n239/mode/2up pp. 216-219] ("Graecum de Summa vinum") * 1766 : J. de Blainville, ''Reisebeschreibung durch Holland, Oberdeutschland und die Schweiz, besonders aber durch Italien''. 5 voll. in 9 fascc. Lemgo: Meyer, 1764-1767 {{Google Books|EMTxjrZfUgcC|vol. 3 p. 418}} * 1784 : {{ec|id=Plenck (1784)|c=[[Iosephus Iacobus Plenck]], ''Bromatologia seu doctrina de esculentis et potulentis.'' Lovanii: van Overbeke {{Google Books|RDpfAAAAcAAJ|p. 401}} "vinum Graecum di Somma"}} * 1785 : Christian Friedrich Germershausen, ''Der Hausvater''. Lipsiae: Junius {{Google Books|xNM6AAAAcAAJ|vol. 4 p. 508}} "vinum Graecum Vesuvii" * 1798 : {{ec|id=Mayr (1798)|c=Christophorus Mayr, ''Dispensatorium universale''. 1798 {{Google Books|8kpfAAAAcAAJ|p. 213}} "vinum Graecum di Somma"}} == {{Creanda|fr|Château Haut-Brion}} == * John Abbott, "[https://www.decanter.com/wine-news/haut-brion-celebrates-350th-anniversary-of-samuel-pepys-connection-in-cambridge-19919/ Haut-Brion celebrates 350th anniversary of Samuel Pepys connection in Cambridge]" in ''Decanter'' (Aprili 2013) : "Off to the Exchange with Sir J Cutler and Mr Grant to the Royal Oak Tavern in Lumbard Street ... and there drank a sort of French wine called Ho Bryan, that hath a good and most particular taste that I never met with." * Pepys 10 Aprilis 1663 ; Album * Paul de Cassagnac * P. Morton Shand, ''A book of French wines'' * Grant Richards, ''Housman 1897-1936'' (Novi Eboraci: Oxford University Press, 1942) [https://archive.org/details/in.ernet.dli.2015.74394/page/n283/mode/2up p. 252] == vinum Guransonis == * Grégoire Berche, "[https://geoconfluences.ens-lyon.fr/informations-scientifiques/dossiers-regionaux/france-espaces-ruraux-periurbains/corpus-documentaires/vignoble-juranconnais Les campagnes viticoles du Jurançonnais: dynamiques des vignerons indépendants au sein d’un système productif en recomposition]" (2018) apud ''Géoconfluences'' * Grégoire Berche, "[https://journals.openedition.org/geohist/2183 Le petit vignoble de vin liquoreux de Jurançon : un produit et des Hommes innovants ?]" in ''Revue de géographie historique'' no. 19/20 (2021) == vinum Hochheimense == * {{GB|4SBlAAAAcAAJ|p. 19}} "Hochheimense" * 1798 : Christophorus Mayr, ''Dispensatorium universale''. 1798 {{Google Books|8kpfAAAAcAAJ|p. 212}} "Hochheimense" * 1842 : {{ec|id=Pereira (1842)|c=Jonathan Pereira, ''The Elements of Materia Medica and Therapeutics''. 2a ed. Londinii {{Google Books|JcobD_fun2cC|vol. 2 p. 1671}} "The Rhine wines (''vinum Rhenanum''), of which Hock (''vinum Hochheimense'') is the most familiar example"}} * 1875 : [[Henricus Vizetelly|Henry Vizetelly]], ''The wines of the world characterized and classed, with some particulars respecting the beers of Europe'' (Londinii: Ward, Lock, 1875) [https://archive.org/details/b21528287/page/38/mode/2up pp. 39-40] * "Hock" in Jancis Robinson, ''The Oxford Companion to Wine'' (Oxonii: Oxford University Press, 1994) p. 493 (3a ed., 2006) [https://web.archive.org/web/20080820094715/http://www.winepros.com.au/jsp/cda/reference/oxford_entry.jsp?entry_id=1529 ed. 3 pirated] == vinum Iohannisbergense == * {{GB|4SBlAAAAcAAJ|p. 19}} "Johannesbergense" * 1748 : {{ec|id=Behr (1748)|c=Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|p. 543}} "Johannisbergense"}} == {{Creanda|fr|Irancy (AOC)|vinum Irancinum}} == [[Fasciculus:Irancy.jpg|thumb|]] * 1588 : [[Iulianus Palmarius]], ''[[De vino et pomaceo]]'' (Parisiis: apud Guillelmum Auvray) [https://archive.org/details/iulianipalmarii00grengoog/page/n71/mode/2up p. 30] ("vinum Isancinum") * 1808 : {{ec|id=Chaptal et al. (1808)|c=[[Ioannes Antonius Chaptal|Jean-Antoine-Claude Chaptal]] et al.; Iosephus Voltiggi, interpr., ''Tractatus de vitis cultura arteque parandi vinum''. Viennae [i.e. Vindobonae] 1808 {{GB|SetMAAAAcAAJ|vol. 1 pp. 87-88}} ("Iransia ... vina")}} == vinum Klingenbergicum == * 1618 : {{ec|id=Laudismannus (1618)|c=Casparus Laudismannus, ''Consilium integrum et perfectum de exoticis linguis Gallica et Italica recte et eleganter addiscendis''. Stetini: Typis Rhetianis {{Google Books|OXNpAAAAcAAJ|p. 381}} "Klingenbergicum"}} == vinum Kostheimense == * 1748 : {{ec|id=Behr (1748)|c=Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|p. 542}} "Kostheimense"}} * 1798 : Christophorus Mayr, ''Dispensatorium universale''. 1798 {{Google Books|8kpfAAAAcAAJ|p. 212}} "Kostheimense" == {{Creanda|fr|Vignoble du Languedoc-Roussillon|Vinum Languedocicum}} == * 1748 : Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|p. 500}} (''vinum Languedocicum seu Occitanicum'') == {{Creanda|fr|Muscat-de-lunel|Vinum Lunellense}} == * 1787 : [[Thomas Jeffersonius|Thomas Jefferson]], ''[[Memorandums Taken on a Journey from Paris into the Southern Parts of France and Northern of Italy]]'' (Julian P. Boyd, ed., ''[[The Papers of Thomas Jefferson]] vol. 11, 1 January–6 August 1787'' [Princetoniae: Princeton University Press, 1955] pp. 415–464) [https://founders.archives.gov/documents/Jefferson/01-11-02-0389#TSJN-01-11-0389-ks-9901 textus]; [https://www.loc.gov/item/mtjbib002614/ manuscriptum] == {{Creanda|fr|Malvoisie (cépage)|malvaticum}} == Cf. [[Vinum Malvasiae]]; malvasia <ref>"vinea plantata vitibus monovasiae; planta de malvassia; vinea de malvassia; vites malvasiae": fontes apud {{qc|id=Anagnostaces}} pp. 121, 135, 136, 139-141, 144, 145</ref> * 1552 : {{Baldus|1.497-500}} * 1600 : [[Olivarius de Serres|Olivier de Serres]], ''[[Le Théâtre d'agriculture|Le Theatre d'agriculture et mesnage de champs]]'' (Lutetiae) [https://gallica.bnf.fr/ark:/12148/bpt6k1510895w/f167 p. 145] (''malvoisie de Candie'') * 1757 : ''Hygiene dogmatico-practica rationem conservandae sanitatis corporis humani ... exponens''. Francofurti: Gaum {{Google Books|YN6CCrfVIlMC|p. 198}} ("ex Candia, Epira, et ex Morea Malvatica oriunda sunt") == {{Creanda|it|Marzemino|Marceminum}} == * 1748 : {{ec|id=Behr (1748)|c=Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|p. 494}} ("Vinum Marceminum")}} * 1757 : ''Hygiene dogmatico-practica rationem conservandae sanitatis corporis humani ... exponens''. Francofurti: Gaum {{Google Books|YN6CCrfVIlMC|p. 199}} ("marceminum") == vinum Mediolanense == * 1223/1224 : [[Henricus de Andeliaco]], ''[[La Bataille des vins]]'' v. 20 (Alexandre Héron, ''Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle'' [Rotomagi, 1880] pp. [https://archive.org/details/oeuvresdehenrida00henruoft/page/22/mode/2up 23-30], [https://archive.org/details/oeuvresdehenrida00henruoft/page/86/mode/2up 87-129]) * 1748 : {{ec|id=Behr (1748)|c=Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|p. 494}} ("Vinum Mediolanense")}} == Vinum Mendaeum == * ''[[Deipnosophistarum epitome]]'' 784c (Gulick vol. 5 p. 54; Olson [Teubner ed.] vol. 3 pp. 271-272) :Λύσιππον τὸν ἀνδριαντοποιόν φασι Κασσάνδρῳ χαριζόμενον, ὅτε συνῴκισε τὴν Κασσάνδρειαν, φιλοδοξοῦντι καὶ βουλομένῳ ἴδιόν τινα εὑρέσθαι κέραμον διὰ τὸ πολὺν ἐξάγεσθαι τὸν Μενδαῖον οἶνον ἐκ τῆς πόλεως φιλοτιμηθῆναι καὶ πολλὰ καὶ παντοδαπὰ γένη παραθέμενον κεραμίων ἐξ ἑκάστου ἀποπλασάμενον ἴδιον ποιῆσαι πλάσμα. (vide notas criticas) == {{Creanda|fr|Muscat-de-mireval|Vinum de Miravalle}} == {{Convertimus}} * 1600 : [[Olivarius de Serres|Olivier de Serres]], ''[[Le Théâtre d'agriculture|Le Theatre d'agriculture et mesnage de champs]]'' (Lutetiae) [https://gallica.bnf.fr/ark:/12148/bpt6k1510895w/f167 p. 145] (''musquats et blanquetes de Miravaux'') == {{Creanda|fr|Coteaux-de-montélimar|vinum Montis Ademari}} == * 1600 : [[Olivarius de Serres|Olivier de Serres]], ''[[Le Théâtre d'agriculture|Le Theatre d'agriculture et mesnage de champs]]'' (Lutetiae) [https://gallica.bnf.fr/ark:/12148/bpt6k1510895w/f167 p. 145] (''vins-clerets ... de Montellimar'') == {{Creanda|fr|Vigne de Montmartre|vinum Montis Martyrum}} == * 1537 : [[Carolus Stephanus]], ''[[Vinetum (Stephanus)|Vinetum]]'' (Parisiis) [https://archive.org/details/hin-wel-all-00003077-001/page/n152/mode/2up f. 73r] (''[vina] Mommartyriana'') * 1588 : [[Iulianus Palmarius]], ''[[De vino et pomaceo]]'' (Parisiis: apud Guillelmum Auvray) [https://archive.org/details/iulianipalmarii00grengoog/page/n69/mode/2up p. 29] ("quod in Monte Martyrum nascitur") * 1600 : [[Olivarius de Serres|Olivier de Serres]], ''[[Le Théâtre d'agriculture|Le Theatre d'agriculture et mesnage de champs]]'' (Lutetiae) [https://gallica.bnf.fr/ark:/12148/bpt6k1510895w/f167 p. 145] == {{Creanda|fr|Melon (cépage)|muscadetum}} == * saec. XIII exeunte : ''[[La Desputoison du vin et de l'iaue]]'' (Achille Jubinal, ed., ''Nouveau recueil de contes, dits, fabliaux, et autres pièces inédites des XIIIe, XIVe et XVe siècles'' vol. 1 [Lutetiae, 1839] [https://archive.org/details/nouveaurecueilde01jubi/page/292/mode/2up pp. 293-311] * ante 1505 : ''Regimen sanitatis Salerni''. Parisiis: Jehan Petit, 1505 {{Google Books|lV08AAAAcAAJ|quaternion b iv verso}} ("vinum quod vulgo muscadelum sive muscadetum dicitur") == muscatellum == * 1552 : {{Baldus|1.508-509}} "moscatella" * 1748 : {{ec|id=Behr (1748)|c=Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|p. 483}} ("vinum Muscatellum")}} == {{Creanda|fr|Muscat|muscatinum}} == * 1757 : ''Hygiene dogmatico-practica rationem conservandae sanitatis corporis humani ... exponens''. Francofurti: Gaum {{Google Books|YN6CCrfVIlMC|p. 200}} ("muscatinum") == [[vinum Neracium]] == * [[:fr:Buzet (AOC)]] ? * 1537 : [[Carolus Stephanus]], ''[[Vinetum (Stephanus)|Vinetum]]'' (Parisiis) [https://archive.org/details/hin-wel-all-00003077-001/page/n152/mode/2up f. 72v] (''[vina] Neracia'') * 1600 : [[Olivarius de Serres|Olivier de Serres]], ''[[Le Théâtre d'agriculture|Le Theatre d'agriculture et mesnage de champs]]'' (Lutetiae) [https://gallica.bnf.fr/ark:/12148/bpt6k1510895w/f167 p. 145] == vinum Niersteinense == * 1748 : {{ec|id=Behr (1748)|c=Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|p. 539}} "Niersteinense"}} == [[vinum Nivernense]] == * 1223/1224 : [[Henricus de Andeliaco]], ''[[La Bataille des vins]]'' v. 16 (Alexandre Héron, ''Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle'' [Rotomagi, 1880] pp. [https://archive.org/details/oeuvresdehenrida00henruoft/page/22/mode/2up 23-30], [https://archive.org/details/oeuvresdehenrida00henruoft/page/86/mode/2up 87-129]) * saec. XIII exeunte : ''[[La Desputoison du vin et de l'iaue]]'' (Achille Jubinal, ed., ''Nouveau recueil de contes, dits, fabliaux, et autres pièces inédites des XIIIe, XIVe et XVe siècles'' vol. 1 [Lutetiae, 1839] [https://archive.org/details/nouveaurecueilde01jubi/page/292/mode/2up pp. 293-311] == vinum Palatinum; vinum Stradae Montanae == * 1618 : {{ec|id=Laudismannus (1618)|c=Casparus Laudismannus, ''Consilium integrum et perfectum de exoticis linguis Gallica et Italica recte et eleganter addiscendis''. Stetini: Typis Rhetianis {{Google Books|OXNpAAAAcAAJ|p. 381}} "in Electorali Palatinatu crescens vinum, quod nominatur Gensfusrer"}} * 1798 : Christophorus Mayr, ''Dispensatorium universale''. 1798 {{Google Books|8kpfAAAAcAAJ|p. 212}} "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) [https://web.archive.org/web/20080820094715/http://www.winepros.com.au/jsp/cda/reference/oxford_entry.jsp?entry_id=1529 ed. 3 pirated] == {{Creanda|it|Colli di Parma|Vinum Parmense}} == * 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. [https://archive.org/details/oeuvresdehenrida00henruoft/page/22/mode/2up 23-30], [https://archive.org/details/oeuvresdehenrida00henruoft/page/86/mode/2up 87-129]) * 1596 : [[Andreas Baccius]], ''[[De naturali vinorum historia]]''. Romae [https://archive.org/details/bub_gb_RPdmcHgp1QEC/page/n333/mode/2up p. 312] * 1748 : {{ec|id=Behr (1748)|c=Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|p. 494}} ("Vinum Parmense")}} == {{Creanda|es|Pedro ximénez (uva)|vitis Petri Simonis}} == * 1748 : {{ec|id=Behr (1748)|c=Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|p. 480}} ("''Vinum Petri Simonis'', Peter-Simons-Wein, ''vino di Pere-Simenez''")}} == {{Creanda|it|Colli Piacentini (vino)|Vinum Placentinum}} == * 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. [https://archive.org/details/oeuvresdehenrida00henruoft/page/22/mode/2up 23-30], [https://archive.org/details/oeuvresdehenrida00henruoft/page/86/mode/2up 87-129]) * 1748 : {{ec|id=Behr (1748)|c=Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|pp. 493}} ("''vinum Gattum circa Placentiam'', Placentzer oder Placentiner-Wein, ''vino di Piacenza''")}} == vinum Politianum == <ref>"nomina ... Malacitanum, Toccaium, Cyprium, Creticum, Urbevetanum, Politianum ... suaviter sonant" {{Google Books|7oQN_IdZd6cC|p. 62}}</ref> * 1596 : {{ec|id=Baccius (1596)|c=[[Andreas Baccius]], ''[[De naturali vinorum historia]]''. Romae [https://archive.org/details/bub_gb_RPdmcHgp1QEC/page/n245/mode/2up p. 301] "vina M[ontis] Politiani"}} * 1798 : {{ec|id=Mayr (1798)|c=Christophorus Mayr, ''Dispensatorium universale''. 1798 {{Google Books|8kpfAAAAcAAJ|p. 213}} "vinum montis Pulciani"}} == Vinum Rheingauense == * Fridericus Hofmannus, ''Fundamenta Medicinæ, ex principiis mechanicis et practicis in usum Philiatrorum succincte proposita''. 1703 {{Google Books|gUtfAAAAcAAJ|p. 156}} ("vinum Rhe[n]anum praecipue Rincaviense") * 1748 : {{ec|id=Behr (1748)|c=Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|p. 543}} ("vinum Rhenogoviense, ''Rhingauer-Wein''")}} * 1767 : Ioannes Michael Schosulan, ''Dissertatio Inauguralis Medica De Vinis''. Viennae [Vindobonae]: Trattnern, 1767 {{Google Books|emg5AAAAcAAJ|p. 30}} "vinum Rhingaviae" * 1798 : Christophorus Mayr, ''Dispensatorium universale''. 1798 {{Google Books|8kpfAAAAcAAJ|p. 212}} "Rheingauense" * 1875 : [[Henricus Vizetelly|Henry Vizetelly]], ''The wines of the world characterized and classed, with some particulars respecting the beers of Europe'' (Londinii: Ward, Lock, 1875) [https://archive.org/details/b21528287/page/38/mode/2up pp. 39-46] == [[Vinum Ruellinum]] == [[Fasciculus:Rueil-Malmaison Vignoble 001.JPG|thumb|]] * Rueil-Malmaison * 1748 : Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|p. 505}} (''vinum Ruellinum, oder Vin de Ruelle'') == [[Vinum Santonianum]] == * 1223/1224 : [[Henricus de Andeliaco]], ''[[La Bataille des vins]]'' (Alexandre Héron, ''Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle'' [Rotomagi, 1880] pp. [https://archive.org/details/oeuvresdehenrida00henruoft/page/22/mode/2up 23-30], [https://archive.org/details/oeuvresdehenrida00henruoft/page/86/mode/2up 87-129]) * 1748 : Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|p. 504}} (''vinum Santonianum, oder der Vin de Saintogne'') == Vinum Sauternense == * Claude Peyroutet, "[https://web.archive.org/web/20120216114145/http://www.sauternes1855barsac.com/fr/pdf/sb_texte.pdf Crus Classés de Sauternes & Barsac en 1855]" :Apotheca vinorum excellentissima [[Marcellus Boulestin|domini Boulestin]] intacta manebat. Ibi latuit grex lagenarum parvarum [[vinum Sauternense|vini]] ''{{Creanda|fr|Château de Rayne-Vigneau|Rayne-Vigneau}}'' – anni nativitatis obliviscor. Statuimus cenam nostram neque [[vinum Portugallicum|vino Portugallico]] neque [[elixir]]e quodam sed hac potione complere, quam sensim et sensualiter delibuimus.<ref>[[Alexander Waugh|Alec Waugh]], ''Wines and Spirits'' (Time-Life Books, 1975) [https://archive.org/details/WAUGHVins.et.Spiritueux.compressed/page/n95/mode/2up textus e versione Francogallica Latine versus]</ref> == vinum Selestadiense == * 1596 : {{ec|id=Baccius (1596)|c=[[Andreas Baccius]], ''[[De naturali vinorum historia]]''. Romae: ex officina Nicholai Mutii [https://archive.org/details/bub_gb_RPdmcHgp1QEC/page/n371/mode/2up p. 350]}} == {{Creanda|fr|Sémillon|Sémillon}} == * 1223/1224 : [[Henricus de Andeliaco]], ''[[La Bataille des vins]]'' v. 25 (Alexandre Héron, ''Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle'' [Rotomagi, 1880] pp. [https://archive.org/details/oeuvresdehenrida00henruoft/page/22/mode/2up 23-30], [https://archive.org/details/oeuvresdehenrida00henruoft/page/86/mode/2up 87-129]) * c. 1300 : [[Galfredus de Waterford]], Servatius Copale, interprr., ''[[Secretum secretorum|Segré de segrez]]'' cap. 64 (Albert Henry, ed., "[https://www.persee.fr/doc/roma_0035-8029_1986_num_107_425_1775 Un texte œnologique de Jofroi de Waterford et Servais Copale]" in ''Romania'' no. 425 (1986) pp. 1-37) (''vin blanc de Saint Milion'') == {{Creanda|en|Millet wine|Vinum e setaria}} == * [[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'': {{qc|id=Waley (1956)}} p. 197</ref> == [[vinum Suessionense]] == * 1223/1224 : [[Henricus de Andeliaco]], ''[[La Bataille des vins]]'' (Alexandre Héron, ''Oeuvres de Henri d'Andeli, trouvère normand du 13e siècle'' [Rotomagi, 1880] pp. [https://archive.org/details/oeuvresdehenrida00henruoft/page/22/mode/2up 23-30], [https://archive.org/details/oeuvresdehenrida00henruoft/page/86/mode/2up 87-129]) * 1537 : [[Carolus Stephanus]], ''[[Vinetum (Stephanus)|Vinetum]]'' (Parisiis) [https://archive.org/details/hin-wel-all-00003077-001/page/n152/mode/2up f. 72v] (''[vina] Suessionensia'') == Tavel == * Liebling, ''Between meals'' pp. 72 ff. et alibi == Trebianum, Trebiana == * {{Google Books|W4ZlAAAAcAAJ|p. 410}}: vinum de Trebiano * 1552 : {{Baldus|1.507-508}} "tribiana" == {{Creanda|fr|Grenache|Vernacium}} == * saec. XIII exeunte : ''[[La Desputoison du vin et de l'iaue]]'' (Achille Jubinal, ed., ''Nouveau recueil de contes, dits, fabliaux, et autres pièces inédites des XIIIe, XIVe et XVe siècles'' vol. 1 [Lutetiae, 1839] [https://archive.org/details/nouveaurecueilde01jubi/page/292/mode/2up pp. 293-311] * "vernacium" Petrus de Crescentiis 4.4 fide Du Cange * c. 1300 : [[Galfredus de Waterford]], Servatius Copale, interprr., ''[[Secretum secretorum|Segré de segrez]]'' cap. 64 (Albert Henry, ed., "[https://www.persee.fr/doc/roma_0035-8029_1986_num_107_425_1775 Un texte œnologique de Jofroi de Waterford et Servais Copale]" in ''Romania'' no. 425 (1986) pp. 1-37 * 1353 : [[Iohannes Boccacius]], ''[[Decameron]]'' 8.3 * 1552 : {{Baldus|1.505, 5.115-117}} ("vernacia Voltae Affuit et qua se Bressana Celatica vantat"; "bonae ... vernazzae trenta barillas") * 1748 : {{ec|id=Behr (1748)|c=Georg Heinrich Behr, ''Zwey Bücher Von der Materia medica''. Argentorati {{Google Books|P_JaAAAAcAAJ|p. 494}} ("Vinum Vernacium")}} * 1757 : ''Hygiene dogmatico-practica rationem conservandae sanitatis corporis humani ... exponens''. Francofurti: Gaum {{Google Books|YN6CCrfVIlMC|p. 199}} ("vernacense") == Vischium secalinum == * {{ec|id= Wondrich (2015)|c= 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 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] pp. 411, 427)}} == [[Achras sapote]] == * 1572 : Henry Hawks in [[Ricardus Hakluytus|Richard Hakluyt]], ''[[Principal Navigations (Hakluytus)|The Principall Navigations, Voiages and Discoveries of the English Nation]]'' (1a ed. Londinii: George Bishop, 1589) [https://archive.org/details/cihm_35668/page/n820/mode/1up p. 547] (''sapotes'') == [[Acipenser sinensis]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2014/12/18/river-delicacies-3-sturgeon-鱘魚/ 鱘魚]) == [[Aegiale hesperiaris]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/100/mode/2up p. 100] == [[Agaricus bisporus]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2019/01/07/vegetable-dishes-27-mushrooms/ 蘑菇 = Mushrooms]) 口蘑 ''koumo'' == [[Agaricus subrufescens]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2019/07/26/side-dishes-30-little-pine-mushrooms/ 小松菌 = Little Pine Mushrooms]) == [[Ageratina altissima]] == Snakeroot * {{ec|id= Wondrich (2015)|c= David Wondrich, ''Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar'' (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 249 }} (editio 1a: 2007) == [[Aix galericulata]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) == [[Allium chinense]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) == [[Allium fistulosum]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) == [[Allium kunthii]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/158/mode/2up p. 159] == [[Allium tuberosum]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2018/10/22/vegetable-dishes-18-celery/ 芹 = Celery]) == [[Alosa alosa]] == :''L'alose est peut-être le plus beau des poissons de nos marchés. Sa robe est somptueuse, étincelante, de toutes les couleurs du prisme; on la croirait couverte de gemmes les plus rares''<ref>[[Eduardus de Pomiane|Edouard de Pomiane]], ''Radio cuisine'' (1920-1929) no. 66, fide ''[https://www.instagram.com/p/CUxuPHPvtd7/ Menu fretin]''</ref> == [[Alouatta pigra]] == * Henry Fernando Dzul-Cauich et al., "[https://www.researchgate.net/publication/324904289_Differential_fruit_choice_in_two_simpatric_monkey_species_and_frugivorous_bats_in_southern_Mexico Elección diferencial de frutos en dos especies simpátricas demonos y murciélagos frugívoros en el sureste de México]" in ''Acta biologica Colombiana'' (2018?) == [[Alouatta villosa]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/156/mode/2up p. 156] == [[Amaranthus cruentus]] == huauhtli, alegría * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/90/mode/2up pp. 89-92] == [[Amaranthus palmeri]] == * 1588 : {{ec|id=Hariot (1588)|c=[[Thomas Hariot]], ''A briefe and true report of the new found land of Virginia, of the commodities there found and to be raysed ...'' (Londinii) [https://archive.org/details/abriefeandtruer00harigoog editio fac-simile 1903]:}} :''There is an hearbe which in Dutch is called melden. Some of those that I describe it unto take it to be a kinde of orage [orach]. It groweth about foure or five foote high: of the seede thereof they make a thicke broth and pottage of a very good taste: of the stalke by burning into ashes they make a kinde of salt earth, wherewithall many use sometimes to season their brothes; other salte they knowe not. Wee ourselves used the leaves also for pot-hearbes.'' * {{ec|id=McKnight (2004)|c=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) [https://deldot.gov/environmental/archaeology/puncheon_run/pdf/august2005/VOL2-2005-PDF/E_Volume_II_PDF_a.pdf?cache=1636146677670 vol. 2 p. E30]}} == [[Amaranthus tricolor]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2019/01/21/vegetable-dishes-31-amaranth/ 莧菜 = Amaranth]) == [[Anas acuta]] == Is this the "migrating ducks ... ( canates )" of Kennedy, ''Art .. Mexican ...'' intro.? == [[Angelica archangelica]] == [[Fasciculus:Turner Herball 1568 ed part 3 p 4 detail Angelica.jpg|thumb|''Angelica archangelica'']] * 1568 : [[Guilielmus Turnerus|William Turner]], ''[[A New Herbal (Turner)|The First and Seconde Partes of the Herbal ... with the Third Parte]]''. Coloniae Agrippinae [https://quod.lib.umich.edu/e/eebo2/A14059.0001.001/1:401?rgn=div1;view=fulltext vol. 3 pp. 4-5] == [[Anguilla japonica]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/category/suiyuan-shidan/scaleless-aquatic-creatures/page/3/ Scaleless Aquatic Creatures 1-3]) == [[Anser cygnoides]] == * ante 1374 : {{ec|id=Ni Zan|c=[[Ni Zan]], ''[[Aedis silvarum nebulosarum regimentarium|Yunlintang yinshi zhidu shi]]'' (Teresa Wang, E. N. Anderson, "Ni Tsan and his Cloud Forest Hall Collection of Rules for Drinking and Eating" in ''Petits Propos Culinaires'' no. 60 (1998) pp. 24-41) }} * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/category/chapter/Birds/ 羽族單 = Birds]) == [[Anthus pratensis]] == * 1544 : {{ec|id=Turnerus (1544)|c= [[Guilielmus Turnerus]], ''Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia''. Coloniae {{Google Books|s106AAAAcAAJ}} [https://www.digitale-sammlungen.de/en/view/bsb10209029?page=66 sig. E1 v] }} ("Duplo fere superiore [i.e. alauda] minus est, et rostro tenui, et carne longe suavissima") == [[Apostichopus japonicus]] == * Cf. [[Holothuria fuscogilva]] * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2014/11/01/seafoods-2-three-ways-of-preparing-sea-cucumbers-海參三法/ 海參三法]) == [[Arracacia xanthorrhiza]] == arracacha * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/184/mode/2up pp. 185-186] * Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) p. 345 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Artemisia annua]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) == [[Aster indica]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2019/03/04/vegetable-dishes-43-indian-aster/ 馬蘭 = Indian Aster]) == [[Ateles belzebuth]] == * Pablo R. Stevenson et al., "[https://www.researchgate.net/publication/225696172_Fruit_Preferences_of_Ateles_belzebuth_in_Tinigua_Park_Northwestern_Amazonia Fruit Preferences of Ateles belzebuth in Tinigua Park, Northwestern Amazonia]" in ''International Journal of Primatology'' vol. 31 (2010) pp. 393-407 == [[Atractylodes chinensis]] == * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 379)}} == [[Atrina pectinata]] == * cf. [[:en:Conpoy]] * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2014/11/22/seafoods-8-scallops-江瑤柱/ 江瑤柱]) == [[Atriplex hortensis]] == * 1300/1309 : {{ec|id=Liber de coquina|c=''[[Liber de coquina|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) [http://www.uni-giessen.de/gloning/tx/mul2-lib.htm Textus] ("De spiniargiis et atriplicibus")}} == [[Auricularia auricula-judae]] == * Wood ear, Judas's ear * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2014/11/01/seafoods-2-three-ways-of-preparing-sea-cucumbers-海參三法/ 海參三法], [https://wayoftheeating.wordpress.com/2019/02/08/vegetable-dishes-36-braised-wood-ear-and-shitake/ 煨木耳香蕈]) == [[Basella rubra]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) == [[Batrachophrynus macrostomus]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/176/mode/2up p. 177] == [[Bernicla leucopsis]] == * 1544 : {{ec|id=Turnerus (1544)|c= [[Guilielmus Turnerus]], ''Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia''. Coloniae {{Google Books|s106AAAAcAAJ}} [https://www.digitale-sammlungen.de/en/view/bsb10209029?page=23 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 * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/104/mode/2up p. 104] == [[Brassica juncea]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/category/suiyuan-shidan/side-dishes/page/3/ Side Dishes 14-18]) == [[Brassica narinosa]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2018/12/31/vegetable-dishes-25-tatsoi/ 瓢兒菜 = Tatsoi]) == [[Brassica rapa subsp. chinensis]] == * Bok choy * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2019/03/01/vegetable-dishes-42-fragrant-pearl-beans/ 台菜 = Green Vegetables]) == [[Brassica rapa subsp. pekinensis]] == * Napa cabbage * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2018/12/28/vegetable-dishes-24-napa-cabbage/ 黃芽菜 = Napa Cabbage], [https://wayoftheeating.wordpress.com/2015/07/09/pork-42-napa-cabbage-hearts-braised-with-ham-黃芽菜煨火腿/ 黃芽菜煨火腿 = Napa Cabbage Hearts Braised with Ham], [https://wayoftheeating.wordpress.com/2019/02/25/vegetable-dishes-41-taro-braised-with-napa-cabbage/ 芋煨白菜 = Taro Braised with Napa Cabbage], [https://wayoftheeating.wordpress.com/2019/05/03/side-dishes-12-pickled-winter-cabbage-and-napa-cabbage/ 醃冬菜、黃芽菜 = Pickled Winter Cabbage and Napa Cabbage]) == [[Brassica rapa var. parachinensis]] == Choy sum * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2018/12/19/vegetable-dishes-22-taicai/ 青菜 = Taicai], [https://wayoftheeating.wordpress.com/2019/06/10/side-dishes-23-taicai-hearts/ 臺菜心 = Taicai Hearts]) (nomen anbiguum) == [[Brosimum alicastrum]] == ramón * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/162/mode/2up p. 163, cf. 121] == [[Bullacta exarata]] == * ante 1374 : {{ec|id=Ni Zan|c=[[Ni Zan]], ''[[Aedis silvarum nebulosarum regimentarium|Yunlintang yinshi zhidu shi]]'' (Teresa Wang, E. N. Anderson, "Ni Tsan and his Cloud Forest Hall Collection of Rules for Drinking and Eating" in ''Petits Propos Culinaires'' no. 60 (1998) pp. 24-41) }} * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2019/07/29/side-dishes-31-mud-snails/ 吐蛈 = Mud Snails]) == [[Cairina moschata]] == Muscovy duck * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/96/mode/2up pp. 96, 124] == [[Calocarpum mammosum]] == piztle, sapayul: aroma ad socolatam accommodandam * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/104/mode/2up pp. 104, 137, 144] == [[Calopogonium coeruleum]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/162/mode/2up p. 162] == [[Cambarellus montezumae]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/100/mode/2up p. 100] == [[Canarium album]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) == [[Canavalia gladiata]] == * Sword beans * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., ''Recipes from the Garden of Contentment'' [Great Barrington Massachusettensium: Berkshire Publishing, 2018] {{Google Books|iGi9DwAAQBAJ|p. 19}}) == [[Canna edulis]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/186/mode/2up pp. 186-187] * Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) pp. 152-153 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Caryocar amygdaliferum]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/188/mode/2up p. 189] (verificanda) == [[Castanea mollissima]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) == [[Chaenomeles sinensis]] == * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 383 et alibi)}} == [[Channa asiatica]] == * snakehead: fortasse et [[Channa maculata]] * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2014/12/26/river-delicacies-5-grouper-班魚/ 班魚], [https://wayoftheeating.wordpress.com/2014/12/30/river-delicacies-6-immitation-crab-假蟹/ 假蟹]) == [[Chanodichthys erythropterus]] == * an recte identificatur? * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2017/01/14/fish-3-redfin-culter/ 白魚 = Redfin Culter], [https://wayoftheeating.wordpress.com/2017/03/06/fish-7-fish-balls-魚圓/ 魚圓 = Fish Balls]) == [[Chelidonichthys cuculus]] == ; Praecepta culinaria * 1377/1400 : ''[[Forme of cury]]'' no. 108 ([[Constantia Hieatt|Constance B. Hieatt]], Sharon Butler, edd., ''Curye on Inglysch'' [Londinii: Oxford University Press, 1985] pp. 93-145) ("rygh in sawse") == [[Chenopodium ambrosioides]] == epazote * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/118/mode/2up pp. 118, 151, 159, 163, 181] * Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) pp. 184-185 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Chroicocephalus ridibundus]] == * Lucius Beebe, ''The provocative pen ...'' pp. 204-205 (or is this ''Larus argentatus'' q.v.?) * Phoebe Weston, "[https://www.theguardian.com/environment/2023/may/03/ban-taking-threatened-black-headed-gull-eggs-for-uk-diners-says-rspb Collecting ‘gourmet’ eggs from black-headed gulls should be banned, says RSPB]" in ''[[The Guardian]]'' (3 Maii 2023) == [[Chenopodium pallidicaule]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/180/mode/2up pp. 181-182] * Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) pp. 180-181 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Chiranthodendron pentadactylon]] == teinacaztli: aroma ad socolatam accommodandam * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/104/mode/2up p. 104] == [[Choromytilus chorus]] == * 1598-1600 : [[Ricardus Hakluytus|Richard Hakluyt]], ''[[Principal Navigations (Hakluytus)|The Principal Navigations, Voyages, Traffiques and Discoveries of the English Nation]]'' (2a ed. Londinii: George Bishop, 1598-1600) [https://archive.org/details/principalnavigat1and2hakl voll. 1-2] [https://archive.org/details/cihm_94220 vol. 3] [https://quod.lib.umich.edu/e/eebo/A02495.0001.001/1:161.3?rgn=div2;view=fulltext p. 752] == [[Cipangopaludina chinensis]] == Chinese mud snail * [[Tu Benjun]], 海味索隐 ''Haiwei suoyin'' ("Historia saporum marinorum"). Inter has sapores, cochlea ''[[Cipangopaludina chinensis]]'' stylo poetico in carmine 吐铁歌 ''Tutie ge'' laudatur, paludum oryzicolarum meridianarum incolae, mense Maio collectae.<ref>''[https://wayoftheeating.wordpress.com/2019/07/29/side-dishes-31-mud-snails/ Way of Eating]''</ref> == [[Clerodendron ligustrinum]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/162/mode/2up p. 162] == [[Coilia nasus]] == * Grenadier anchovy; fortasse et ''C. macrognathos'' * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., ''Recipes from the Garden of Contentment'' [Great Barrington Massachusettensium: Berkshire Publishing, 2018] {{Google Books|iGi9DwAAQBAJ|p. 35}} et [https://wayoftheeating.wordpress.com/2014/11/29/river-delicacies-1-two-ways-of-preparing-grenadier-anchovy-刀魚二法/ 刀魚二法]) == [[Columba palumbus]] == * Martialis 13.67: "Inguina torquati tardant hebetantque palumbi: Non edat hanc volucrem qui volet esse salax" * 1544 : {{ec|id=Turnerus (1544)|c= [[Guilielmus Turnerus]], ''Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia''. Coloniae {{Google Books|s106AAAAcAAJ}} [https://www.digitale-sammlungen.de/en/view/bsb10209029?page=50 sig. D1 v] }} == [[Comadia redtenbacheri]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/100/mode/2up p. 100] == [[Conger conger]] == ; Praecepta culinaria * 1377/1400 : ''[[Forme of cury]]'' no. 107 ([[Constantia Hieatt|Constance B. Hieatt]], Sharon Butler, edd., ''Curye on Inglysch'' [Londinii: Oxford University Press, 1985] pp. 93-145) ("congur in sawse") * https://logeion.uchicago.edu/conger == [[Coprinus comatus]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2019/01/07/vegetable-dishes-27-mushrooms/ 蘑菇 = Mushrooms], [https://wayoftheeating.wordpress.com/2019/03/15/vegetable-dishes-46-stir-fried-shaggy-mane-mushrooms/ 炒雞腿蘑菇 = Stir-fried Shaggy-mane Mushrooms], [https://wayoftheeating.wordpress.com/2014/10/28/seafoods-1-birds-nest-燕窩/ 燕窩 = bird's nest]): 雞腿蘑 ''jituimo'' == [[Cordia globosa]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/156/mode/2up p. 156] == [[Corylus heterophylla]] == * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 572 et alibi)}} == [[Crax rubra]] == * 1599-1603 : [[Ulysses Aldrovandus]], ''Ornithologiae libri XII'' (Bononiae 1599-1603) [http://amshistorica.cib.unibo.it/diglib.php?inv=26 textus vol. 1] [http://amshistorica.cib.unibo.it/diglib.php?inv=33 vol. 2] [http://amshistorica.cib.unibo.it/diglib.php?inv=34 vol. 3] (citatio verificanda) * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/94/mode/2up pp. 95, 124] == [[Crex crex]] == * Martialis 13.76 * 1544 : {{ec|id=Turnerus (1544)|c= [[Guilielmus Turnerus]], ''Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia''. Coloniae {{Google Books|s106AAAAcAAJ}} [https://www.digitale-sammlungen.de/en/view/bsb10209029?page=114 sig. H1 v] }} * 1555 : [[Conradus Gesnerus]], ''Historiae animalium liber III, qui est de avium natura'' (Tiguri: apud Christoph. Froschoverum, 1555) [https://www.e-rara.ch/zuz/content/zoom/2120017 textus] apud e-Rara :Perdix rustica vel rusticula Plinii (inquit Turnerus in epistola ad me) ab Anglis vocatur rala. Est autem rala duplex, altera cibum e ripis fluminum petit, altera degit in ericeto in locis sylvestribus. Aquaticam illam Coloniae diu alui, et male volare deprehendi, et egregie pugnacem. Rostrum et crura erant rubra, plumae multis maculis respersae. Montana vero illa et sylvestris crura habet multo breviora aquatili, et plumas undique magis cinereas, sed rubra interdum crura habet et rostrum. Avis utraque apud nos regium epulum ... vocatur. Haec ille. == [[Crotalaria vitellina]] == chipilín * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/148/mode/2up p. 149, 163] == [[Ctenosaura similis]] == ? = Ctenosaura pectinata * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/154/mode/2up p. 155] == [[Cyclanthera pedata]] == cayua, caigua * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/38/mode/2up p. 38] == [[Cydista aequinoctialis]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/158/mode/2up p. 159] == [[Cymbopetalum penduliflorum]] == ueinacaztli: aroma ad socolatam accommodandam * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/104/mode/2up p. 104] == [[Cynara cardunculus]] == {{Taxobox | image = Artichokes.jpg | image_width = 250px | image_caption = Gemmae ''cinarae'' | regnum = [[Plantae]] | divisio = [[Magnoliophyta]] | classis = [[Magnoliopsida]] | ordo = [[Asterales]] | familia = [[Asteraceae]] | genus = ''[[Cynara]]'' | species = ''[[Cynara cardunculus]]'' | species_authority = [[Carolus Linnaeus|L.]] }} * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. 51-53] (verificandum) == [[Dahlia coccinea]] == et al. * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/94/mode/2up p. 94] == [[Dasyprocta mexicana]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/174/mode/2up pp. 175-176] == [[Dasypus novemcinctus]] == * [[:en:Nine-banded armadillo#Hoover hog]] * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/156/mode/2up p. 156] * {{ec|id=Tolbert (1972)|c="The Chili Powder Men" in Frank X. Tolbert, ''A Bowl of Red: A Natural History of Chili con Carne'' (2a ed. Garden City Novi Eboraci: Doubleday, 1972) pp. 128-129 [https://archive.org/details/bowlofred00tolb Exemplar mutuabile]}} == [[Dioscorea polystachya]] == * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 380)}} * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2018/10/09/vegetable-dishes-16-roast-vegetarian-goose/ 素燒鵝 = Roast Vegetarian Goose]) == [[Dipturus batis]] == * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. 108-109] == [[Drimys winteri]] == * 1582 : {{ec|id=Clusius (1582)|c=[[Carolus Clusius]], ''Aliquot notae in Garciae Aromatum historiam; Descriptiones nonnullarum stirpium, et aliarum exoticarum rerum, quae à ... Francisco Drake ... observatae sunt''. Antverpiae: Plantin {{Google Books|sF5WAAAAcAAJ|pp. 31-32}} ("Winteranus cortex")}} == [[Durvillea antarctica]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/186/mode/2up p. 186] Cf. Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) pp. 101-102 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Ecballium elaterium]] == * {{ec|id=Janick et Paris (2006)|c=Jules Janick, Harry S. Paris, "[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2803371/ The Cucurbit Images (1515–1518) of the Villa Farnesina, Rome]" in ''Annals of Botany'' vol. 97 (2006) pp. 165-176}} == [[Emberiza hortulana]] == Vide [[Usor:Andrew Dalby/Cenae notabiles#Ultima cena Francisci Mitterrand die 31 Decembris 1994 habita]] == [[Emberiza sulphurata]] == * ante 1374 : {{ec|id=Ni Zan|c=[[Ni Zan]], ''[[Aedis silvarum nebulosarum regimentarium|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]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/158/mode/2up p. 159] == [[Euschistus taxcoensis]], [[Edessa]] spp., [[Euschistus]] spp. == * [[:es:Jumil]] jumiles of Kennedy, ''Art ... Mexican ...'' intro. == [[Felis bengalensis]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) == [[Fortunella margarita]] == * 1330 : {{ec|id=Hu|c=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]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/158/mode/2up p. 158] == [[Galeichthys peruvianus]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/176/mode/2up p. 177] == [[Gardenia jasminoides]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) == [[Gelidium amansii]] == * Agar * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/category/suiyuan-shidan/side-dishes/page/2/ Side Dishes 28-29]) == [[Glebionis coronaria]] == * Chrysanthemum greens * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2018/08/09/vegetable-dishes-10-chrysanthemum-greens/ 蓬蒿菜 = Chrysanthemum Greens]) == [[Grus grus]] == * 1544 : {{ec|id=Turnerus (1544)|c= [[Guilielmus Turnerus]], ''Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia''. Coloniae {{Google Books|s106AAAAcAAJ}} [https://www.digitale-sammlungen.de/en/view/bsb10209029?page=76 sig. E7 v] }} (de Anglia Orientali? vide Raven (1947) p. 67) == [[Haliotis]] == Apud Sinas his diebus ''[[Haliotis discus]] hannai'' et ''[[Haliotis diversicolor]]'' * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2014/11/11/seafoods-4-abalone-鰒魚/ 鰒魚]) == [[Hemerocallis citrina]] == * 1810 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 7 (1810) [https://archive.org/details/b21525250_0007/page/178/mode/2up pp. 179-182] == [[Heros nigrofasciatus]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/158/mode/2up p. 158] == [[Hippocamelus antesensis]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/176/mode/2up p. 176] == [[Holothuria fuscogilva]] == Cf. ''[[Apostichopus japonicus]]'' * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2014/11/01/seafoods-2-three-ways-of-preparing-sea-cucumbers-海參三法/ 海參三法]) == [[Hydropotes inermis]] == * Water deer * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2015/09/23/assorted-livestock-13-water-deer-獐肉/ 獐肉], cf. [https://wayoftheeating.wordpress.com/2015/09/18/assorted-livestock-12-two-ways-of-preparing-deer-tendon-鹿筋二法/ 鹿筋二法], [https://wayoftheeating.wordpress.com/2015/09/14/assorted-livestock-11-venison-鹿肉/ 鹿肉]) == [[Hypophthalmichthys molitrix]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2017/04/04/fish-9-silver-carp-with-tofu-鰱魚豆腐/ 鰱魚豆腐 = Silver Carp with Tofu]) == [[Iguana iguana]] == * [[:en:Iguana meat]] * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/154/mode/2up p. 155] == [[Ilisha elongata]] == * Slender shad: on Tu Benjun Ulrich says Chinese herring (leyu 鰳魚 or 勒魚, Ilisha elongata * 1596 : {{Creanda|zh|屠本畯|Tu Benjun}}, ''[[Registrum cibi marini litoris Minzhong|Minzhong haicuo shu]]'' (Ulrich Theobald, "[http://www.chinaknowledge.de/Literature/Science/minzhonghaicuoshu.html Minzhong haicuo shu 閩中海錯疏]" apud ''ChinaKnowledge'' * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2017/06/12/fish-14-shrimp-on-shad-xiang-蝦子勒簽鯗/ 蝦子勒簽鯗 = Shrimp on Shad Xiang]) == [[Inga feuillei]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/188/mode/2up p. 188] * Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) p. 255 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Jacaratia mexicana]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/164/mode/2up p. 165] == [[Jatropha aconitifolia]] == chaya * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/148/mode/2up pp. 149, 153, 164] == [[Konosirus punctatus]] == Theobald says dotted gizzard shad (banji 斑鰶, Konosirus punctatus) * 1596 : {{Creanda|zh|屠本畯|Tu Benjun}}, ''[[Registrum cibi marini litoris Minzhong|Minzhong haicuo shu]]'' (Ulrich Theobald, "[http://www.chinaknowledge.de/Literature/Science/minzhonghaicuoshu.html Minzhong haicuo shu 閩中海錯疏]" apud ''ChinaKnowledge'' == [[Lactarius deliciosus]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2018/08/09/vegetable-dishes-10-chrysanthemum-greens/ 蓬蒿菜 = Chrysanthemum Greens]) == {{Creanda|en|Celtuce|Lactuca sativa var. augustana}} == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2019/05/06/side-dishes-13-celtuce/ 萵苣 = Celtuce]) == {{Creanda|zh|瓠子|Lagenaria siceraria var. hispida}} == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2019/02/04/vegetable-dishes-35-calabash-and-cucumbers/ 瓠子,黃瓜 = Calabash and Cucumbers]) == [[Lagidium peruanum]] == vizcacha * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/176/mode/2up p. 176] == [[Lagopus muta]] == * {{Pnh}} Pliny writes of them as food (in flavour excellent ... another bird ... excellent for food in saffron sauce) * Martial 7.87 * 1544 : {{ec|id=Turnerus (1544)|c= [[Guilielmus Turnerus]], ''Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia''. Coloniae {{Google Books|s106AAAAcAAJ}} [https://www.digitale-sammlungen.de/en/view/bsb10209029?page=85 sig. F3 r] }} == [[Lagothrix lagotricha]] == * Edgar F. Cifuentes et al., "[https://www.researchgate.net/publication/320879302_Dieta_de_los_churucos_colombianos_Lagothrix_lagothricha_lugens_en_relacion_con_la_productividad_de_frutos_en_el_Parque_Nacional_Natural_Cueva_de_Los_Guacharos_Diet_of_Colombian_Woolly_Monkeys_Lagothri Dieta de los churucos colombianos (Lagothrix lagothricha lugens) en relación con la productividad de frutos en el Parque Nacional Natural Cueva de Los Guácharos]" (2013) * Mónica A. Ramírez et al., "[https://www.researchgate.net/publication/258848128_Seed_Dispersal_by_Woolly_Monkeys_in_Cueva_de_los_Guacharos_National_Park_Colombia_An_Amazonian_Primate_Dispersing_Montane_Plants Seed Dispersal by Woolly Monkeysin Cueva de los Guacharos National Park(Colombia): An Amazonian PrimateDispersing Montane Plants]" in N. B. Grow et al., edd., ''High Altitude Primates'', ''Developments in Primatology: Progress and Prospects'' vol. 44 * Pablo R. Stevenson, "[https://www.researchgate.net/publication/49814657_Pulp-seed_attachment_is_a_dominant_variable_explaining_legitimate_seed_dispersal_A_case_study_on_woolly_monkeys Pulp–seed attachment is a dominant variable explaininglegitimate seed dispersal: a case study on woolly monkeys]" in ''Oecologia'' vol. 166 (2011) pp. 693–701 == [[Lama pacos]] == alpaca * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/170/mode/2up p. 171] == [[Laricifomes officinalis]] == [[Oetsius]] * 1562 : {{ec|id=Turnerus (1562)|c=[[Guilielmus Turnerus]], ''The Seconde Parte of William Turners Herball''. Coloniae: Arnold Birckman [https://archive.org/details/b30342053_0001/page/n303/mode/2up ff. 29v-30r] }} (''agarik'') (''Agarik is soulde very dere bothe in Itali, France, Germany and England. Wherfore they that would take ye paynes to sayle to Norway (whiche is nerer unto England then is ether Rome or Compostella) they myght bryng many thynges from thence more profitable for the realme of England then that which some bring from the above named places ... It is taken with malvasei when a man hath consumption or tisyck ...'') == [[Larimichthys crocea]] == * Yellow croaker dahuangyu 大黄魚 * 1596 : {{Creanda|zh|屠本畯|Tu Benjun}}, ''[[Registrum cibi marini litoris Minzhong|Minzhong haicuo shu]]'' (Ulrich Theobald, "[http://www.chinaknowledge.de/Literature/Science/minzhonghaicuoshu.html Minzhong haicuo shu 閩中海錯疏]" apud ''ChinaKnowledge'' * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2014/12/24/river-delicacies-4-yellow-croaker-黃魚/ 黃魚], [https://wayoftheeating.wordpress.com/2017/05/30/fish-12-taixiang-台鯗/ 台鯗 = Taixiang]) == [[Larimichthys polyactis]] == * Seu ''Pseudosciaena polyactis''; Small yellow croaker xiaohuangyu 小黃魚 * 1596 : {{Creanda|zh|屠本畯|Tu Benjun}}, ''[[Registrum cibi marini litoris Minzhong|Minzhong haicuo shu]]'' (Ulrich Theobald, "[http://www.chinaknowledge.de/Literature/Science/minzhonghaicuoshu.html Minzhong haicuo shu 閩中海錯疏]" apud ''ChinaKnowledge'' * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., ''Recipes from the Garden of Contentment'' [Great Barrington Massachusettensium: Berkshire Publishing, 2018] {{Google Books|iGi9DwAAQBAJ|p. 11}} et [https://wayoftheeating.wordpress.com/2017/05/30/fish-12-taixiang-台鯗/ 台鯗 = Taixiang]) == [[Larus argentatus]] == * Holger Rasmussen, "The collecting of seagulls' and lapwings' eggs" in Alexander Fenton, Janken Myrdal, edd., ''Food and drink and travelling accessories: essays in honour of Gösta Berg'' (Edinburgi: John Donald, 1988) pp. 61-67 == [[Lepidium meyenii]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/184/mode/2up p. 185] * Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) pp. 218-219 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Leptodactylus]] sp. == uo * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/156/mode/2up p. 157] == [[Lepus tolai]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) == [[Lilium brownii]] == * Lily bulb * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., ''Recipes from the Garden of Contentment'' [Great Barrington Massachusettensium: Berkshire Publishing, 2018] {{Google Books|iGi9DwAAQBAJ|p. 19}}) == [[Limosa limosa]] == Godwit * 1544 : {{ec|id=Turnerus (1544)|c= [[Guilielmus Turnerus]], ''Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia''. Coloniae {{Google Books|s106AAAAcAAJ}} [https://www.digitale-sammlungen.de/en/view/bsb10209029?page=38 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]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/150/mode/2up p. 150] == [[Litsea neesiana]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/150/mode/2up p. 150] == [[Lycium chinense]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) == [[Lysimachia clethroides]] == * Loosestrife greens * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2018/09/14/vegetable-dishes-15-loosestrife-greens/ 珍珠菜 = Loosestrife Greens]) == [[Macrobrachium sinense]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) == [[Magnolia mexicana]] == aroma ad socolatam accommodandam * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/104/mode/2up p. 104] == [[Mammea americana]] == * 1572 : Henry Hawks in [[Ricardus Hakluytus|Richard Hakluyt]], ''[[Principal Navigations (Hakluytus)|The Principall Navigations, Voiages and Discoveries of the English Nation]]'' (1a ed. Londinii: George Bishop, 1589) [https://archive.org/details/cihm_35668/page/n820/mode/1up p. 547] (''mamios'') * 1589 : [[Ricardus Hakluytus|Richard Hakluyt]], ''[[Principal Navigations (Hakluytus)|The Principall Navigations, Voiages and Discoveries of the English Nation]]'' (1a ed. Londinii: George Bishop, 1589) [https://archive.org/details/cihm_35668/page/n820/mode/1up p. 765] (''mameas'') == {{Creanda|en|Steppe mammoth|Mammuthus trogontherii}} == * Dalya Alberge, "[https://www.theguardian.com/science/2021/dec/19/five-ice-age-mammoths-unearthed-in-cotswolds-after-220000-years Five ice-age mammoths unearthed in Cotswolds after 220,000 years]" in ''[[The Guardian]]'' (19 Decembris 2021) == [[Manilkara zapota]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/166/mode/2up p. 166] == [[Mazama americana]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/154/mode/2up p. 155] == [[Megalobrama terminalis]] == * 1330 : {{ec|id=Hu|c=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 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 424)}} == [[Merlangius merlangus]] == * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. 132-133] == [[Metacarcinus magister]] == Dungeness crab * Trillin 1978 (1994 p. 170 ff.) == [[Metroxylon sagu]] == * 1582 : {{ec|id=Clusius (1582)|c=[[Carolus Clusius]], ''Aliquot notae in Garciae Aromatum historiam; Descriptiones nonnullarum stirpium, et aliarum exoticarum rerum, quae à ... Francisco Drake ... observatae sunt'' (Antverpiae: Plantin) {{Google Books|sF5WAAAAcAAJ|pp. 24-26}}}} * 1589 : [[Ricardus Hakluytus|Richard Hakluyt]], ''[[Principal Navigations (Hakluytus)|The Principall Navigations, Voiages and Discoveries of the English Nation]]'' (1a ed. Londinii: George Bishop, 1589) [https://archive.org/details/cihm_35668/page/n693/mode/1up supplementum post p. 643 fol. 8v] (''sago'') == [[Minthostachys mollis]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/174/mode/2up pp. 175] (''M. setosa'' dubitanter) * Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) p. 377 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Mitragyna speciosa]] == * Ramon Antonio Vargas, "[https://www.theguardian.com/us-news/2023/jul/30/florida-woman-kratom-damages-judgment Family of US woman who died from ingesting kratom wins $11m damages]" in ''[[The Guardian]]'' (30 Iulii 2023) == [[Momordica balsamina]] == * 1568 : [[Guilielmus Turnerus|William Turner]], ''[[A New Herbal (Turner)|The First and Seconde Partes of the Herbal ... with the Third Parte]]''. Coloniae Agrippinae [https://quod.lib.umich.edu/e/eebo2/A14059.0001.001/1:408?rgn=div1;view=fulltext pp. 15-16] * {{ec|id=Janick et Paris (2006)|c=Jules Janick, Harry S. Paris, "[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2803371/ The Cucurbit Images (1515–1518) of the Villa Farnesina, Rome]" in ''Annals of Botany'' vol. 97 (2006) pp. 165-176}} == [[Monopterus albus]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., ''Recipes from the Garden of Contentment'' [Great Barrington Massachusettensium: Berkshire Publishing, 2018] [https://wayoftheeating.wordpress.com/category/suiyuan-shidan/scaleless-aquatic-creatures/ Scaleless Aquatic Creatures 10-12]) == [[Morchella esculenta]] == * cum aliis speciebus * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2018/08/30/vegetable-dishes-13-morels/ 羊肚菜 = Morels]) == [[Morus bassanus]] == * 1544 : {{ec|id=Turnerus (1544)|c= [[Guilielmus Turnerus]], ''Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia''. Coloniae {{Google Books|s106AAAAcAAJ}} [https://www.digitale-sammlungen.de/en/view/bsb10209029?page=25 sig. B5 v] }} ("Hic tanto amore suos pullos prosequitur, ut cum pueris per funes in corbibus ad auferendos eos dimissis, acerrime non sine vitae periculo conflictetur. Nec silentio praetereundum est, ex adipe huius anseris (est enim insigniter adiposus) unguentum a Scotis ad multos morbos utilissimum fieri") * OED a1759 W. Collins in Trans. Royal Soc. Edinb. (1788) 1 ii. 73 Along th' Atlantic rock undreading climb, And of its eggs despoil the Solan's nest * OED 1808 W. Scott Marmion iii. iii. 136 The rafters..Bore wealth of winter cheer; Of sea-fowl dried, and solands store. == [[Mylopharyngodon piceus]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/category/chapter/Fish/ 醋摟魚 = Fish Embraced with Vinegar], [https://wayoftheeating.wordpress.com/2017/03/26/scaled-aquatic-creatures-8-fish-slices-魚片/ 魚片 = Fish Slices], [https://wayoftheeating.wordpress.com/2017/03/06/fish-7-fish-balls-魚圓/ 魚圓 = Fish Balls], [https://wayoftheeating.wordpress.com/2017/06/19/fish-15-fish-jerky-魚脯/ 魚脯 = Fish Jerky]) == [[Myrica rubra]] == * 1671 : [[Li Yu (scriptor)|Li Yu]], ''[[Fortuitae affectuum otiosorum adumbrationes|Xianqing ouji]]'' == [[Nelumbo nucifera]] == * c. 1250 : Lin Hong, ''[[Simplicia montani victualia]]'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] vide indicem p. 680)}} * ante 1374 : {{ec|id=Ni Zan|c=[[Ni Zan]], ''[[Aedis silvarum nebulosarum regimentarium|Yunlintang yinshi zhidu shi]]'' (Teresa Wang, E. N. Anderson, "Ni Tsan and his Cloud Forest Hall Collection of Rules for Drinking and Eating" in ''Petits Propos Culinaires'' no. 60 (1998) pp. 24-41) }} == [[Neosalanx taihuensis]] == * whitebait * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2014/11/15/seafoods-6-whitebait-海蝘/ 海蝘 = whitebait]) == [[Nibea albiflora]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2017/07/04/fish-17-huangu-fish-黃姑魚/ 黃姑魚 = Huangu Fish]) == [[Nostoc pruniforme]] == * Etiam ''[[Nostoc commune]]'' * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2018/08/24/vegetable-dishes-12-pearl-algae/ 葛仙米 = Pearl Algae]) Cf. [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/186/mode/2up p. 186] == [[Numenio arquata]] == Curlew * 1330 : {{ec|id=Hu|c=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]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/154/mode/2up p. 155, cf. 176] * 1953 : {{ec|id=Maddox (1953)|c=Gaynor Maddox, "Allan Shivers Gives Venison Chili Recipe" in ''Reporter-News'' (Abilene Texiae, 19 Martii 1953) p. 15A fide {{qc|id=Popik (2007)}}}} * {{ec|id=Tolbert (1972)|c=Frank X. Tolbert, ''A Bowl of Red: A Natural History of Chili con Carne'' (2a ed. Garden City Novi Eboraci: Doubleday, 1972) p. 14 [https://archive.org/details/bowlofred00tolb Exemplar mutuabile]}} * {{ec|id=Popik (2007)|c=Barry Popik, "[https://www.barrypopik.com/index.php/texas/entry/venison_chili_deer_chili_deer_meat_chili/ Venison Chili (Deer Chili; Deer Meat Chili)]"}} == [[Odontobutis obscura]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2017/02/13/fish-5-dark-sleeper-土步魚/ 土步魚 = Dark Sleeper]) == [[Oreophasis derbianus]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/124/mode/2up p. 124] == [[Ortalis vetula]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/124/mode/2up p. 124] == [[Oryza rufipogon]] == * J. P. Londo et al., "[https://www.pnas.org/doi/10.1073/pnas.0603152103 Phylogeography of Asian wild rice, Oryza rufipogon, reveals multiple independent domestications of cultivated rice, Oryza sativa]" in ''Proceedings of the National Academy of Sciences'' vol. 103 (2007) pp. 9578–9583 == [[Otaria flavescens]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/176/mode/2up p. 177] == [[Oxalis tuberosa]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/182/mode/2up p. 183] * Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) p. 266 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Pachychilus]] sp. == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/156/mode/2up p. 156] == [[Pachyrhizus erosus]] == jicama * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/92/mode/2up pp. 93, 162] == [[Paeonia lactiflora]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) == [[Panicum miliaceum]] == * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 514)}} == [[Parabramis pekinensis]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2016/12/19/scaled-aquatic-creatures-1-white-amur-bream/ 邊魚 = White Amur Bream]) == {{Creanda|fr|Parmentiera aculeata}} == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/134/mode/2up p. 134, 166] == [[Passiflora mixta]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/186/mode/2up p. 187] * Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) pp. 381-319 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Pectis linifolia]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/158/mode/2up p. 159] == [[Pelodiscus Sinensis]] == * softshell turtle * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., ''Recipes from the Garden of Contentment'' [Great Barrington Massachusettensium: Berkshire Publishing, 2018] {{Google Books|iGi9DwAAQBAJ|p. 21}} et [https://wayoftheeating.wordpress.com/category/suiyuan-shidan/scaleless-aquatic-creatures/ Scaleless Aquatic Creatures 4-9]) == [[Penelope purpurascens]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/124/mode/2up p. 124] == [[Phaseolus acutifolius]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) p. 31 == [[Phaseolus calcaratus]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) == [[Pimenta dioica]] == * Casimiro Gómez Ortega, ''Historia natural de la malagueta, ó pimienta de tavasco, y noticia de los usos, virtudes y exención de derechos de esta saludable y gustosa especia, con la lámina de su árbol''. Matriti, 1780 [https://realacademiadegastronomia.com/libro-biblioteca-dda/historia-natural-de-la-malagueta-pimienta-de-tavasco-y-noticia-de-los-usos-virtudes-y-exencin-de-derechos-de-esta-saludable-y-gustosa-especia-con-la-lmina-de-surbo/ Textus] * {{ec|id=Recchus (ante 1595)|c=[[Franciscus Hernandez]]; [[Nardus Antonius Recchus]], scriba, ''[[Rerum medicarum Novae Hispaniae thesaurus|De materia medica Novae Hispaniae, Philippi Secundi Hispaniarum ac Indiarum regis invictissimi iussu]]'' (manuscriptum, ante 1595) [https://archive.org/stream/demateriamedican00hern "xocoxochitl"] }} (reference and later editions not verified) * Paulina Machuca et al., "[https://journals.openedition.org/ethnoecologie/6261 Past and present of allspice (Pimenta dioica) in Mexico and Guatemala]" in ''Revue d'ethnoécologie'' vol. 18 (2020) * Francesco Redi, ''Esperienzie intorno a diverse cose naturali, e particolarmente a quelle, che ci son portate dall'Indie'' (Florentiae, 1671) [https://archive.org/details/esperienzieintor00redi/page/116/mode/2up pp. 116-119] == [[Polymnia sonchifolia]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/184/mode/2up p. 185] * Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) p. 4889 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Pouteria lucuma]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/188/mode/2up p. 188] * Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) pp. 349-350 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Pouteria sapota]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/164/mode/2up p. 165] == [[Protochondrostoma genei]] == * lasca, streggio etc. * 1552 : {{Baldo|2.184-188}} == [[Prunus pseudocerasus]] == * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 387)}} == [[Pteridium aquilinum]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2018/08/16/vegetable-dishes-11-fiddleheads/ 蕨菜 = Fiddleheads]) == [[Pueraria montana]] == * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 429, 519 et alibi)}} == [[Pyrus bretschneideri]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) == {{Creanda|en|Daikon|Raphanus sativus var. longipinnatus}} == * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] vide indicem p. 675)}} * ante 1374 : {{ec|id=Ni Zan|c=[[Ni Zan]], ''[[Aedis silvarum nebulosarum regimentarium|Yunlintang yinshi zhidu shi]]'' (Teresa Wang, E. N. Anderson, "Ni Tsan and his Cloud Forest Hall Collection of Rules for Drinking and Eating" in ''Petits Propos Culinaires'' no. 60 (1998) pp. 24-41) }} * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2019/03/18/vegetable-dishes-47-radish-cooked-in-lard/ 豬油煮蘿蔔 = Radish Cooked in Lard], [https://wayoftheeating.wordpress.com/2019/06/17/side-dishes-25-radishes/ 蘿蔔 = Radishes]) == [[Rehmannia elata]] == * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 413 et alibi)}} == [[Ribes uva-crispa]] == * 1548 : {{ec|id=Turner (1548)|c=[[Guilielmus Turnerus|William Turner]], ''The Names of Herbes in Greke, Latin, Englishe, Duch and Frenche''. Londinii: John Day, 1548 {{Google Books|quQql5HMlmAC|s.v. "Vua crispa"}}}} * Florike Egmond, ''The World of Carolus Clusius: Natural History in the Making, 1550-1610'' (Londinii: Pickering & Chatto, 2010) p. 32 [https://www.academia.edu/42492520/THE_WORLD_OF_CAROLUS_CLUSIUS_NATURAL_HISTORY_IN_THE_MAKING_1550_1610 Textus versionis praeliminaris] == [[Rosa laevigata]] == * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 389)}} == [[Salanx chinensis]] == * fortasse et ''[[Salanx prognathus]]'' * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2017/04/20/fish-11-icefish-銀魚/ 銀魚 = Icefish]) == [[Salix matsudana]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2019/03/08/vegetable-dishes-44-yanghua-greens/ 楊花菜 = Yanghua Greens]) == [[Sardina pilchardus]] == * 1810 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 7 (1810) [https://archive.org/details/b21525250_0006/page/n11/mode/2up pp. 18-25] ("Des sardines confites de Nantes") == [[Scardinius erythrophthalmus]] == Italiane ''scardola'' vel ''scardova'' * 1552 : {{Baldus|2.189, 2.271}} ("scardovella, scardova") * [https://www.treccani.it/enciclopedia/scardova_%28Enciclopedia-Dantesca%29/ Enci Dant] == [[Schizonepeta tenuifolia]] == * 1330 : {{ec|id=Hu|c=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 : {{ec|id=Turnerus (1544)|c= [[Guilielmus Turnerus]], ''Avium praecipuarum, quarum apud Plinium et Aristotelem mentio est, brevis et succincta historia''. Coloniae {{Google Books|s106AAAAcAAJ}} [https://www.digitale-sammlungen.de/en/view/bsb10209029?page=71 sig. E4 r] }} ("Capitur apud Anglos diluculo potissimum et crespusculo in sylvis, retibus in loco arboribus vacuo suspensis, et veniente ave demissis") * Grith Lerche, "The woodcock and royal game" in Alexander Fenton, Janken Myrdal, edd., ''Food and drink and travelling accessories: essays in honour of Gösta Berg'' (Edinburgi: John Donald, 1988) pp. 68-75 * {{qc|id=Lozinski (1933)}} "[https://gallica.bnf.fr/ark:/12148/bpt6k40533/f190 witecoc, widecoc]" == [[Sechium edule]] == chayote * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/38/mode/2up pp. 38, 93, 163, 165] == [[Sepia officinalis]] == * Alexandra K. Schnell et al., "Episodic-like memory is preserved with age in cuttlefish" in ''Proceedings of the Royal Society B'' (18 Augusti 2021) [https://royalsocietypublishing.org/doi/10.1098/rspb.2021.1052 situs venalis] * Katherine J. Wu, "[https://www.theatlantic.com/science/archive/2021/08/old-cuttlefish-have-great-memories/619785/ The Best Kind of Aging Brain]" in ''[[The Atlantic]]'' (Augusti 2021) == [[Setaria italica]] == * 1330 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 513)}} == [[Siniperca chuatsi]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) == [[Sphenarium]] spp. == * [[:en:Chapulines]] * Mexico, as in Kennedy, ''Art ... Mexican ...'' intro. == [[Spheniscus magellanicus]] == * 1598-1600 : [[Ricardus Hakluytus|Richard Hakluyt]], ''[[Principal Navigations (Hakluytus)|The Principal Navigations, Voyages, Traffiques and Discoveries of the English Nation]]'' (2a ed. Londinii: George Bishop, 1598-1600) [https://archive.org/details/principalnavigat1and2hakl voll. 1-2] [https://archive.org/details/cihm_94220 vol. 3] [https://quod.lib.umich.edu/e/eebo/A02495.0001.001/1:161.3?rgn=div2;view=fulltext p. 752] == [[Spinus spinus]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2016/11/09/birds-45-braised-quail-and-sisken/ 煨鵪鶉,黃雀 = Braised Quail and Siskin]) == [[Spirulina geitleri]] == tecuilatl (sunt qui cum ''Spirulina platensis'' coniungunt) * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/100/mode/2up pp. 100-101] * [[Franciscus Hernandez]] (citatio verificanda) == [[Sylvilagus cunicularius]] == :Venundat tamalia e carne, pastilla e [[gallopavonina]], tamalia simplicia, tamalia craticulá cocta, tamalia ollá cocta (intus ardentia), grana maizii e capsicis, tamalia e capsicis (intus ardentia), tamalia e piscibus, pisces cum granis maizii, tamalia e [[rana|ranis]], ranas cum granis maizii, [[Ambystoma mexicanum|ambystomata]] cum granis maizii, tamalia ex ambystomatibus, ranulae cum granis maizii, tamalia ex ranulis, fungos cum granis maizii, [[Opuntia ficus-indica|tunam]] cum granis maizii, tamalia e [[Sylvilagus cunicularius|sylvilagis]], sylvilagos cum granis maizii, tamalia e [[Zygogeomys trichopus|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.<ref>''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'': {{qc|id=Sahagún}} vol. 10 cap. 19</ref> * ante 1585 : {{ec|id=Sahagún|c=[[Bernardinus de Sahagun]], ''[[Historia general de las cosas de Nueva España]]'' (manuscriptum) lib. 2 cap. 38 [https://www.loc.gov/item/2021667847 imagines 202-213], lib. 10 cap. 19 [https://www.loc.gov/item/2021667855 imagines 102-108] (Arthur J. O. Anderson, Charles E. Dibble, interprr., ''Bernardino de Sahagún: The Florentine Codex; General History of the Things of New Spain'' [University of Utah Press, 1950-1975] vol. 2 pp. 167-172, vol. 10 pp. 69-72)}} == [[Tagetes lucida]] == aroma ad socolatam accommodandam * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/104/mode/2up pp. 104, 138] == [[Tagetes minuta]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/174/mode/2up pp. 175] * Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) p. 465 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Tagetes patulus]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/174/mode/2up pp. 175] (''Tagetes'') * Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) pp. 465-466 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Tapirella bairdii]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/156/mode/2up p. 156] == [[Tayassu pecari]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/156/mode/2up p. 156] == [[Tegillarca granosa]] == * ante 1374 : {{ec|id=Ni Zan|c=[[Ni Zan]], ''[[Aedis silvarum nebulosarum regimentarium|Yunlintang yinshi zhidu shi]]'' (Teresa Wang, E. N. Anderson, "Ni Tsan and his Cloud Forest Hall Collection of Rules for Drinking and Eating" in ''Petits Propos Culinaires'' no. 60 (1998) pp. 24-41) }} == [[Telestes muticellus]] == Vairone * 1552 : {{Baldus|2.184-188}} ("varones") == [[Tenualosa reevesii]] == On Tu Benjun Theobald says shiyu 鰣魚, a species of herring and equates to Tenualosa toli * 1596 : {{Creanda|zh|屠本畯|Tu Benjun}}, ''[[Registrum cibi marini litoris Minzhong|Minzhong haicuo shu]]'' (Ulrich Theobald, "[http://www.chinaknowledge.de/Literature/Science/minzhonghaicuoshu.html Minzhong haicuo shu 閩中海錯疏]" apud ''ChinaKnowledge'' * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2014/12/05/river-delicacies-2-shad-鰣魚/ 鰣魚]) == [[Tetradium ruticarpum]] == * 1330 : {{ec|id=Hu|c=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 : [[Herbertus Byng Hall|Herbert Byng Hall]], ''The Queen’s Messenger; or, Travels on the High-ways and Bye-ways of Europe'' [https://archive.org/details/queensmessenger00hall p. 244] ("capercailzie") == [[Tigridia pavonia]] == oceloxochitl, cacomitl * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/94/mode/2up p. 94] == [[Tragopogon porrifolius]] == * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. 54-55] == [[Trapa natans]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2019/02/15/vegetable-dishes-38-braised-fresh-water-caltrop/ 煨鮮菱 = Braised Fresh Water Caltrop]) == [[Trichechus manatus]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/156/mode/2up p. 156] == [[Trichosanthes cucumerina]] == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2019/09/02/side-dishes-41-soy-pickled-snake-gourd/ 醬王瓜 = Soy-Pickled Snake Gourd]) == [[Tropaeolum majus]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/182/mode/2up pp. 183-184] * Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) pp. 270-271 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Tropaeolum tuberosum]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/182/mode/2up pp. 183-184] * Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) pp. 269-270 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Tuber magnatum]] == * Nic Fleming, "[https://www.theguardian.com/food/2022/jul/24/puzzle-of-prized-white-truffles-finally-yields-science-fungi Puzzle of prized white truffle finally yields to science]" in ''[[The Guardian]]'' (24 Iulii 2022) == [[Turdus viscivorus]] == * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. 120-122] == [[Ullucus tuberosus]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/184/mode/2up p. 184] * Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) pp. 194-195 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Ulva intestinalis]] == * etiam [[Ulva compressa]] * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2018/09/06/vegetable-dishes-14-stone-hair/ 石髮 = Stone Hair]) == [[Ulva lactuca]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/186/mode/2up p. 186] * Louis Girault, ''Kallawaya: guérisseurs itinérants des Andes'' (Lutetiae: ORSTOM, 1984) pp. 101-102 {{Google Books|Dj6LLC8Wj9YC|Paginae selectae}} == [[Urechites karwinskii]] == loroco * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/148/mode/2up p. 149] == [[Ustilago maydis]] == maize smut, huitlacoche * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/94/mode/2up p. 94] == [[Vaccinium arboreum]] == * {{ec|id=Tolbert (1972)|c="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 [https://archive.org/details/bowlofred00tolb Exemplar mutuabile]}} == [[Vanellus vanellus]] == * Holger Rasmussen, "The collecting of seagulls' and lapwings' eggs" in Alexander Fenton, Janken Myrdal, edd., ''Food and drink and travelling accessories: essays in honour of Gösta Berg'' (Edinburgi: John Donald, 1988) pp. 61-67 == [[Venerupis philippinarum]] == * fortasse et ''[[Meretrix lusoria]]'' * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2018/03/28/scaleless-aquatic-creatures-21-venus-clams-蛤蜊/ 蛤蜊 = Venus Clams]) == [[Vigna angularis]] == Adzuki bean * 1330 : {{ec|id=Hu|c=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 : {{ec|id=Hu|c=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 : {{ec|id=Hu|c=Hu Si-hui, ''[[Propria ad mensam Imperatoris principia]]'' (Paul D. Buell, Eugene N. Anderson, edd. et interprr., ''A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao'' [Londinii: Kegan Paul, 2000] p. 518 et alibi)}} ; Surculi vignae radiatae * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2018/11/18/vegetable-dishes-19-bean-sprouts/ 豆芽 = Bean sprouts]) == [[Xanthium strumarium]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) == [[Xanthosoma nigrum]] == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/162/mode/2up p. 162] == Zanthoxylum piperitum == Japanese ''sanshō'' * 1603 : {{ec|id=Vocabulario (1603)|c=''Vocabulario da lingoa de Japam, com adeclaração em portugues, feito por alguns padres e irmaõs da Companhia de Jesu''. Em Nengasaqui [Nagasaki], 1603 [https://archive.org/details/nippojishovocabv06doit/page/436/mode/1up s.v. (exemplar mutuabile)] }} == Zanthoxylum schinifolium == Japanese ''inuzanshō'' * 1603 : {{ec|id=Vocabulario (1603)|c=''Vocabulario da lingoa de Japam, com adeclaração em portugues, feito por alguns padres e irmaõs da Companhia de Jesu''. Em Nengasaqui [Nagasaki], 1603 [https://archive.org/details/nippojishovocabv06doit/page/263/mode/1up s.v. (exemplar mutuabile)] }} == [[Zenaida macroura]] == * The "migrating ... doves ( ... huilotas )" of Kennedy, ''Art ... Mexican ...'' intro. == [[Zizania caduciflora]] == * c. 1250 : Lin Hong, ''{{Creanda|de|Shanjia qinggong|Simplicia montani victualia}}'' (Françoise Sabban, "[https://www.persee.fr/doc/etchi_0755-5857_1997_num_16_1_1254 La diète parfaite d'un lettré retiré sous les Song du Sud]" in ''Études chinoises'' vol. 16 (1997) pp. 7-57) * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., [https://wayoftheeating.wordpress.com/2018/11/25/vegetable-dishes-20-jiaobai/ 豆芽 = Jiaobai], [https://wayoftheeating.wordpress.com/2019/08/30/side-dishes-39-dried-jiaogua/ 茭瓜脯 = Dried Jiaogua]) = Homines et loci = Vide [[:en:List of foods named after people]] == Acme Oyster House == Nova Aurelia * [https://www.neworleansrestaurants.com/acme/ De hac popina] * Trillin 1978 (1994 p. 158) == [[Carolus, marchio de Aigrefeuille]] == membrum ''société des mercredis'' Grimod ab anno fere 1780, deinde a cenatione iuxta Cambaceres * 1803-1804 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. vii-viii]; plenius {{GB|Wr06AAAAcAAJ|pp. vi-viii et p. 172 editionis 3ae}}; vol. 2 (2a ed. 1804) p. vii * 1809? : Baronne de Saint Estève, ''Bruits de Cour et Potins Mondains 1805-1809'' * Brillat-Savarin, ''Physiologie du goût'' meditatio 4.24 * 1859 : Eugène Woestyn, "Physiologie du dîneur" in [[Carolus Monselet|Charles Monselet]] et al., ''La Cuisinière poétique'' (Lutetiae: Lévy, 1859) [https://archive.org/details/b28062346/page/n175/mode/2up p. 171] * ''[https://journalepicurien.com/tag/daigrefeuille/ Journal épicurien]'' == Cato Alexander == * {{ec|id=Wondrich (2015)|c= David Wondrich, ''Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar'' (2a ed. Novi Eboraci: Perigee, 2015) cap. 1 }} * {{ec|id=Wondrich (2015 b)|c= David Wondrich, "[https://www.eater.com/drinks/2015/5/6/8559047/five-unheralded-pioneers-of-the-american-bar Five Unheralded Pioneers of the American Bar Who Pre-Date "Professor" Jerry Thomas]" (6 Maii 2015) apud ''Eater'' }} == [[Ambassador East]] (Sicagum) == * Vide etiam [[:en:The Pump Room]] * Lucius Beebe, ''The Provocative Pen of Lucius Beebe'' (Franciscopoli, 1966) pp. 227-229, 236-238 == {{Creanda|fr|Suzanne Amigues|Susanna Amigues}} == * [https://www.tela-botanica.org/2022/07/deces-de-suzanne-amigues/ Tela] == Armenonville (Paris) == * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/168/mode/2up p. 168] == Atrio == * [https://www.theguardian.com/world/2023/mar/06/pair-jailed-euros-16m-wine-heist-restaurant-spain-theft Guardian] == {{Creanda|fr|Marienbad|Aquae Marianae}} == "Aquae Marianae s. Teplenses" {{Google Books|49NVAAAAcAAJ|p. 31}} * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/336/mode/2up pp. 336-338] == {{Creanda|de|Auerbachs Keller}} == * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/184/mode/2up p. 184] == {{Creanda|fr|François Baco|Franciscus Baco (oenologus)}} == * [https://www.thewinestalker.net/2015/03/baco22a.html What the heck is Baco 22A??] == {{Creanda|en|Lucius Beebe}} == * Duncan Emrich, "[http://www.territorial-enterprise.com/BeebeVignettes/LuciusBeebe.php Lucius Beebe: A Biographical Sketch]" == [[Bartholomaeus (magister Salernitanus]] == * [https://www.jstor.org/stable/44446462 JSTOR] * [https://www.bartholomaeusofsalerno.org/bartholomaeus.html Bartholomaeus Project] == Iosephus Baum == * {{ec|id=Reiner (2023)|c=Adam Reiner, "[https://tastecooking.com/getting-lost-in-the-worlds-largest-stack-of-menus/ Getting Lost in the World’s Largest Stack of Menus]" in ''Taste'' (1 Ianuarii 2023)}} == {{Creanda|fr|Joseph Berchoux|Iosephus Berchoux}} == * "Joseph Berchoux, inventeur", "L’étrange monsieur Berchoux" in ''Les Cahiers de la gastronomie'' n° 12, 21 (2012-2015?) == Bleeck's (Novum Eboracum) == * Lucius Beebe, ''The Provocative Pen of Lucius Beebe'' (Franciscopoli, 1966) pp. 231-234 == Paulus Bocuse == * [[Raimundus Sokolov|Raymond Sokolov]], ''Steal the menu: a memoir of forty years in food'' (Novi Eboraci: Knopf, 2013) pp. 43-46, 82-84 * Trillin 1978 (1994 pp. 247-256) == Le Boeuf à la Mode (popina) == * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/42/mode/2up pp. 42-43] * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/100/mode/2up p. 101] == {{Creanda|fr|Bouillon Chartier}} == * [https://www.pariszigzag.fr/sortir-paris/la-brasserie-la-plus-mythique-de-paris Zigzag] == [[:en:Daniel Boulud]] == * [[Raimundus Sokolov|Raymond Sokolov]], ''Steal the menu: a memoir of forty years in food'' (Novi Eboraci: Knopf, 2013) pp. 7-8 == {{Creanda|en|Brennan's}} == * "[https://www.npr.org/2006/09/28/6159414/new-orleans-landmark-lost-1-million-in-wine New Orleans Landmark Lost $1 Million in Wine]" (2006) == Peter Bent Brigham == * {{ec|id=Wondrich (2015)|c= David Wondrich, ''Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar'' (2a ed. Novi Eboraci: Perigee, 2015) cap. 1 }} * {{ec|id=Wondrich (2015 b)|c= David Wondrich, "[https://www.eater.com/drinks/2015/5/6/8559047/five-unheralded-pioneers-of-the-american-bar Five Unheralded Pioneers of the American Bar Who Pre-Date "Professor" Jerry Thomas]" (6 Maii 2015) apud ''Eater'' }} == Maria Brizard == * 1810 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 7 (1810) pp. 16-21 == Brown's (Londinium) == * Lucius Beebe, ''The Provocative Pen of Lucius Beebe'' (Franciscopoli, 1966) pp. 240-242 == O. H. Byron == * {{ec|id= Wondrich (2015)|c= 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) == {{Creanda|en|Café Anglais}} == 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 : {{ec|id=Arago (1842)|c= Jacques Arago, ''Comme on dîne à Paris'' (Lutetiae: Berquet & Pétion, 1842) [https://gallica.bnf.fr/ark:/12148/bpt6k64416813/f185 pp. 181-188] }} * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/6/mode/2up pp. 6-9] * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/18/mode/2up pp. 18-19], 36-37, 60, 74 == Café de la Paix == * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/214/mode/2up p. 214 == Café de Paris == * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/146/mode/2up pp. 147-149] == Café de la Régence == * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/214/mode/2up pp. 215-217] == Cafe des Beaux-Arts == * Liebling, ''Between Meals'' pp. 66-72 == [[Ioannes Iacobus de Cambacérès]] == * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. vi-vii], 3a ed. p. 158; vol. 2 (2a ed. 1804) [http://www.archive.org/details/almanachdesgour00costgoog p. 73] * Brillat-Savarin, ''Physiologie du goût'' meditatio 4.24 * 1833 : {{ec|id=Carême (1833)|c="[https://gallica.bnf.fr/ark:/12148/bpt6k1510011f/f21.item À Lady Morgan]" in [[Maria Antonius Carême]], ''L'Art de la cuisine française au dix-neuviême siècle'' vol. 1 pp. vii-xix}} ** eadem fere res titulo "La Table de M. le prince archi-chancelier Cambacérès" in C. F. A. Fayot, ed., ''Les Classiques de la table: édition usuelle'' (Lutetiae, 1846) [https://archive.org/details/lesclassiquesdel00unse/page/522/mode/2up pp. 522-524] * 1859 : Eugène Woestyn, "Physiologie du dîneur" in [[Carolus Monselet|Charles Monselet]] et al., ''La Cuisinière poétique'' (Lutetiae: Lévy, 1859) [https://archive.org/details/b28062346/page/n175/mode/2up p. 171] == Champeaux == * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/42/mode/2up p. 42] == {{Creanda|fr|Alain Chapel|Alanus Chapel}} == * "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) [https://archive.org/details/whereparisdines0000juli/page/166/mode/2up pp. 166-167] == {{Creanda|fr|Nicolas Chatenier|Nicolaus Chatenier}} == * ''[https://www.lechef.com/au-quotidien/2022-06-29-la-cle-anglaise-geopolitique-de-la-gastronomie-francaise-nouvel-ouvrage-de-nicolas-chatenier/ Le Chef]'' * ''[http://www.gillespudlowski.com/319167/actualites/les-chuchotis-du-lundi-157 Pudlo]'' * ''[https://www.menufretin.fr/le-journal-decryptage/ La Gastronomie]'' == Chez Panisse == * {{ec|id=Freedman (2016) |c= [[Paulus Freedman|Paul Freedman]], ''Ten Restaurants That Changed America'' (Novi Eboraci: W. W. Norton, 2016) pp. 365-406 }} == [[Chevet (obsonator)]] == [[Fasciculus:Chevet carte Vienne 1873.jpg|thumb]] * [[Iosephus Favre]], [[Augustus Escoffier]] == {{Creanda|es|Perico Chicote|Petrus Chicote}} == * 1927 : Pedro Chicote, ''El bar americano en España''. Matriti: Sucesores de Rivadeneyra [https://euvs-vintage-cocktail-books.cld.bz/1927-El-Bar-Americano-en-Espana-by-Pedro-Chicote/6 Textus]. Cf. 1928 * 1928 : Pedro Chicote, ''Cocktails''. Matriti: Sucesores de Rivadeneyra [https://euvs-vintage-cocktail-books.cld.bz/1928-Cocktails-by-Pedro-Chicote/6/ Textus]; cf. 1927 * 1930 : ''La ley mojada'' [https://euvs-vintage-cocktail-books.cld.bz/1930-La-Ley-Mojada-by-Pedro-Chicote/47 Textus] == Ciro's == * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/142/mode/2up pp. 142-144] == Craig Claiborne == * [[Raimundus Sokolov|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 (Compendium)|Hôtel de la Cloche]] == [[Fasciculus:Compiègne Hôtel de Ville et Hôtel de la Cloche carte postale.jpg|thumb|Deversorium ''Hôtel de la Cloche'' [[Compendium|Compendii]] (media imagine) anno 1908 pictum, Vuillemot iam mortuo]] * [[Dionysius Iosephus Vuillemot]] * François Callais, "[https://histoire-compiegne.com/wp-content/uploads/BULLETINS/27-09.pdf Alexandre Dumas et Vuillemot à l'Hôtel de la Cloche]" in ''Bulletin: Société de l'Histoire de Compiègne'' no. 28 (1980) pp. 183-195 == Cotton Club == * [https://digitalcollections.nypl.org/items/f770d400-6212-0132-0cb2-58d385a7bbd0#/?uuid=f7a3df30-6212-0132-2e42-58d385a7bbd0 NYPL] == [[Dai Jianjun]] (戴建军) == * {{Creanda|en|Dragon Well Manor|Longjing Cao Tang}} (龙井草堂) urbis [[Hancheum|Hanchei]] * [http://foodandsens.com/made-by-f-and-s/a-la-petite-cuillere/dai-jianjun-1/ 1] [http://foodandsens.com/made-by-f-and-s/a-la-petite-cuillere/dai-jianjun-2/ 2] [http://foodandsens.com/made-by-f-and-s/a-la-petite-cuillere/dai-jianjun-3/ 3] [http://foodandsens.com/made-by-f-and-s/a-la-petite-cuillere/dai-jianjun-4/ 4] [http://foodandsens.com/made-by-f-and-s/a-la-petite-cuillere/dai-jianjun-5/ 5] [http://foodandsens.com/made-by-f-and-s/a-la-petite-cuillere/dai-jianjun-6/ 6] [http://foodandsens.com/made-by-f-and-s/a-la-petite-cuillere/dai-jianjun-7/ 7] [http://foodandsens.com/made-by-f-and-s/a-la-petite-cuillere/dai-jianjun-8/ 8] == {{Creanda|fr|Debauve & Gallais}} == * 1804-1810 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 2 (2a ed. 1804) [https://archive.org/details/b21525250_0002/page/46/mode/2up pp. 46-48]; vol. 5 (1807) [https://archive.org/details/b21525250_0005 pp. 335-337]; vol. 7 (1810) [https://archive.org/details/b21525250_0007/page/134/mode/2up pp. 135-142] == {{Creanda|d|Q94533382|Gideon Delaune}} == * Charles G. D. Littleton, "Delaune, Gideon (1564/5–1659)" in {{ODNB}} * Thompson Cooper, "[[:s:en:Dictionary of National Biography, 1885-1900/Delaune, Gideon|Delaune, Gideon (1565?–1659)" in {{DNB}}</ref> * [https://www.huguenotsofspitalfields.org/famoushuguenots/de-laune-gideon/ ] * [https://wellcomecollection.org/works/wxfd4w5m/items imago] * [https://history.rcplondon.ac.uk/inspiring-physicians/paul-de-laune frater] (vide et ODNB) == [[:en:Delmonico's]] == * {{ec|id=Freedman (2016) |c= [[Paulus Freedman|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) {{Google Books|OcpBAQAAIAAJ}} * 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) [https://www.gutenberg.org/files/60285/60285-h/60285-h.htm Gutenberg] = ''The Table. How to Buy Food, How to Cook It and How to Serve It'' (Novi Eboraci, 1890) {{Google Books|6AxAAAAAYAAJ}} * Paul Freedman, "American Restaurants and Cuisine in the Mid—Nineteenth Century" in ''New England Quarterly'' vol. 84 (2011) pp. 5-59 [https://www.jstor.org/stable/25802101 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 [https://archive.org/details/historyofoldnewy00rimm/ 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 [https://digitalcollections.nyhistory.org/islandora/object/islandora%3A17224#page/4/mode/2up review] ; [[Carolus Delmonico]] * [https://www.nj.com/news/2019/04/his-familys-restaurant-introduced-america-to-fine-dining-but-few-know-of-his-mysterious-death-in-nj.html 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) [https://www.gutenberg.org/files/60285/60285-h/60285-h.htm Gutenberg] = ''The Table. How to Buy Food, How to Cook It and How to Serve It'' (Novi Eboraci, 1890) {{Google Books|6AxAAAAAYAAJ}} * Alessandro Filippini. 1892. One Hundred Ways of Cooking Fish. New York: C. L. Webster * Alessandro Filippini. 1892. One Hundred Ways of Cooking Eggs. New York: C. L. Webster * Alessandro Filippini. 1893. One Hundred Desserts. New York: H.M. Caldwell * Alessandro Filippini, ''The International Cook Book''. New York: Doubleday, 1906 * Michael A. Meer, "The Forgotten Chef at Delmonico's: Alessandro Filippini (1849-1917)" in ''Digest'' vol. 6 (2017) p. 45- (can be downloaded) ; [[:en:Oscar Tschirky]] * Karl Schriftgiesser, ''Oscar of the Waldorf''. New York: E. P. Dutton, 1943 * [https://rmc.library.cornell.edu/food/elegant_table/Oscar_of_the_Waldorf_L.htm Tschirky menu collection] == David DeWitt == * [[:en:User:Dave DeWitt]] * [https://www.dave-dewitt.com/about-dave/ CV]; [https://www.dave-dewitt.com/digital-bookstore/ libri] ** [https://www.dave-dewitt.com/wp-content/uploads/The-Hot-Sauce-Bible.pdf ] == [[Ioannes Drouhet]] == * Alfred Richard, ed., ''Les Oeuvres de Jean Drouhet''. Pictavii: Druineaud, 1878 {{Google Books|SWcCAAAAQAAJ}} ; 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 [https://gallica.bnf.fr/ark:/12148/bpt6k58536966 editio aucta] * 1661 : ''La Moirie de Sen-Moixont''. Pictavii [https://gallica.bnf.fr/ark:/12148/btv1b86120666 Textus] * 1662 : ''La Mizaille à Tauni toute birolée de nouveâ''. [https://gallica.bnf.fr/ark:/12148/btv1b8612067m Textus] == [[Du Fu]] == * [https://euvs-vintage-cocktail-books.cld.bz/1928-Cheerio-a-book-of-Punches-and-Cocktails-by-Charles/2/ The eight immortal drinkers] == Hugo Ensslin == * {{ec|id= Wondrich (2015)|c= 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 == * {{ec|id= Wondrich (2015)|c= 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) [https://archive.org/details/whereparisdines0000juli/page/46/mode/2up pp. 47-49] == {{Creanda|en|Thomas Flatman}} == * ante 1674 : {{ec|id= Flatman (1674)|c= "A character of a belly god" in [[Thomas Flatman]], ''Poems and songs'' (Londinii: Benjamin Took, 1674) [https://quod.lib.umich.edu/e/eebo/A39652.0001.001/1:62?rgn=div1;view=fulltext Recensio interretialis] }} == [[Alphonsus de Fortia de Piles]] == ; Scripta * 1807 : "Des cafés de Marseille" in [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 5 (1807) [https://archive.org/details/b21525250_0005 pp. 222-231] ; Bibliographia * 1804-1807 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 2 (2a ed. 1804) p. 125; vol. 5 (1807) [https://archive.org/details/b21525250_0005 pp. 241-242] == Fouquet == * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/52/mode/2up pp. 52-53] == Foyot == * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/30/mode/2up pp. 30-33] * Marjorie Worthington, ''The strange world of Willie Seabrook'' (1966) pp. 107-109 * [https://www.nytimes.com/1937/12/12/archives/the-passing-of-foyots-paris-restaurant-known-to-nations-great-is.html NYT] * [https://voicemap.me/tour/paris/finding-the-lost-generation-in-montparnasse/sites/the-vanished-hotel-foyot VoiceMap] == [[Fabianus García]] == * Amal Naj, ''Peppers: a story of hot pursuits'' (Novi Eboraci: Knopf, 1992) pp. 45-66 [https://archive.org/details/peppersstoryofho0000naja/ Exemplar mutuabile] (verificanda) * Rick Hendricks, "[https://www.fieryfoodscentral.com/2016/07/18/new-mexicos-chile-kings-fabian-garcia-and-roy-nakayam/ New Mexico’s Chile Kings: Fabián García and Roy Nakayama] == [[Iacobus Garet]] == * Florike Egmond, "A European Community of Scholars" in Anthony Molho et al., ed., ''Finding Europe: Discourses on Margins, Communities, Images'' (Novi Eboraci: Berghahn Books, 2007) pp. 159-183 * Florike Egmond, ''The World of Carolus Clusius: Natural History in the Making, 1550-1610'' (Londinii: Pickering & Chatto, 2010) p. 32 et alibi [https://www.academia.edu/42492520/THE_WORLD_OF_CAROLUS_CLUSIUS_NATURAL_HISTORY_IN_THE_MAKING_1550_1610 Textus versionis praeliminaris] * Valentina Pugliano, "[https://www.journals.uchicago.edu/doi/pdfplus/10.1086/669049 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) [https://quod.lib.umich.edu/e/ecco/004850386.0001.001/1:15?rgn=div1;view=fulltext cap. 9] * [[Hugo Trevor-Roper|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]] == * [[Leo Galatoire|Leon Galatoire]], ''Galatoire's Cookbook''. 1994 * [https://web.archive.org/web/20221231210440/https://www.nola.com/entertainment_life/eat-drink/leon-rene-galatoire-of-galatoires-restaurant-has-died/article_0af5128e-893c-11ed-917b-e7e38076b2a9.html Necrologia] * [https://www.galatoires.com/about/history Histoire] == Chez Garin == * [[Raimundus Sokolov|Raymond Sokolov]], ''Steal the menu: a memoir of forty years in food'' (Novi Eboraci: Knopf, 2013) pp. 42-43 == {{Creanda|en|Le Gavroche}} == * [https://www.theguardian.com/food/2023/aug/19/michel-roux-jr-to-close-la-gavroche-restaurant-for-better-work-life-balance Guardian] == Le Grand Vatel == * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/154/mode/2up p. 154] == {{Creanda|en|Le Grand Véfour}} == olim ''Café de Chartres'' * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/4/mode/2up p. 5] * {{ec|id=Downie (2017)|c= David Downie, ''A Taste of Paris: a history of the Parisian love affair with food'' (Novi Eboraci: St Martin's Press, 2017 ISBN 978-1-250-08293-0) pp. 161-164 {{Google Books|aX1EDgAAQBAJ|Paginae selectae}} }} == Michel Guérard == * [[Raimundus Sokolov|Raymond Sokolov]], ''Steal the menu: a memoir of forty years in food'' (Novi Eboraci: Knopf, 2013) pp. 84-86, 117-121 == {{Creanda|fr|Guillaume Gomez (cuisinier)|Gulielmus Gomez}} == * {{ec|id=Rabaudy (2021)|c=Nicolas de Rabaudy, "[https://www.slate.fr/story/200820/elysee-cuisine-francaise-plats-presidents-repas-macron-chirac-kennedy-chef-guillaume-gomez Dans les assiettes de nos présidents, d'hier à aujourd'hui]" (14 Februarii 2021) apud ''Slate.fr''}} * {{ec|id=Dorcy (2021)|c=Camille Dorcy, "[https://www.planet.fr/lifestyle-a-travers-un-menu-on-a-la-photo-dune-epoque-dun-moment-venu-guillaume-gomez-chef-cuisinier-de-lelysee.2126526.764636.html "À travers un menu, on a la photo d'une époque, d'un moment venu", Guillaume Gomez, chef cuisinier de l'Élysée]" (7 Ianuarii 2021) apud ''Planet.fr''}} * {{ec|id=Rolin (2018)|c=Marie-Paule Rolin, ''A la table du président: un siècle de menus. Exposition''. Divione: Bibliothèque municipale, 2018 [https://bm.dijon.fr/a-la-table-du-president.aspx?_lg=fr-FR hic accessibilis]}} == [[:en:James Gunter]] == [[Antoninus enuo ab anno [[1824]] usque in [[1829]] iuxta [[Iacobus de Rothschild|Iacobum de Rothschild]] operam dedit. Ibi anno 1829 ad cenam [[Sydney, domina Morgan]] convocata est, quae famam Carême iam cognovit.<ref>{{qc|id=Metzner (1998)}}; {{qc|id=Morgan (1830)}}</ref> Dum colloquium post cenam tenebant hic praeceptum bellariorum ''{{Creanda|fr|Plombières (crème glacée)|Plombières (bellaria)|Plombières}}'' ad eam praebuit; quod postea ad domum Iacobi Gunter donum dederit.<ref>W. H. Dixon, ed., ''Lady Morgan's memoirs'' (Londinii: Allen, 1862) [https://archive.org/details/ladymorgansmemoi02morguoft/page/438/mode/2up vol. 2 p. 428]</ref> * 1815 : ''The Epicure's Almanack'' {{Google Books|K7NgAAAAcAAJ}} == {{Creanda|en|Hatch, New Mexico}} == == {{Creanda|en|Abraham Hayward}} == * [https://lostpastremembered.blogspot.com/2011/04/abraham-hayward-aristology-and-dutch.html?m=0 LostPastRemembered] == Hickory House (jazz club New York 1930s, etiam Miami Beach) == * G. M. Thomas, "[https://midcenturybond.wordpress.com/2020/10/02/the-restaurants-of-fleming-and-bond/ The restaurants of Fleming and Bond]" * [https://ephemeralnewyork.wordpress.com/tag/the-hickory-house/ Ephemeral New York] * [https://www.cardcow.com/495021/new-york-hickory-house-restaurant/ imago], [https://www.prints-online.com/new-images-august-2021/hickory-house-restaurant-new-york-city-usa-23092064.html alia] == House of the Rising Sun == * [https://www.youtube.com/watch?v=147kS8O59Qs Ashley] * [https://www.youtube.com/watch?v=yxrz00XSOAo Animals] * [https://www.youtube.com/watch?v=y5tOpyipNJs Leadbelly] == Harry Johnson == * {{ec|id= Wondrich (2015)|c= 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 == * {{ec|id=Freedman (2016) |c= [[Paulus Freedman|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) [https://archive.org/details/whereparisdines0000juli/page/40/mode/2up pp. 40-41] == Jouanne Aîné == * 1860 : Emile de La Bédollière, ''Le nouveau Paris: histoire de ses 20 arrondissements''. Lutetiae: Barba {{Google Books|iboNAAAAIAAJ|p. 273}} * 1883 : {{ec|id=Dickens (1883)|c="Tripes à la mode de Caen" in [[Carolus Dickens|Charles Dickens]], ''Dickens's Dictionary of Paris, 1883''. Macmillan {{Google Books|UW0DAAAAQAAJ|p. 268}}}} * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/206/mode/2up p. 206] * [https://declic1718.org/la-période-faste-de-l’avenue-de-clichy LA PÉRIODE FASTE DE L’AVENUE DE CLICHY] == Thomas Keller == * [[Raimundus Sokolov|Raymond Sokolov]], ''Steal the menu: a memoir of forty years in food'' (Novi Eboraci: Knopf, 2013) pp. 121-124 == Kettner's == Originally called Hotel du Pavillon? Kettner and Dallas mentioned: Sala * http://thelondondead.blogspot.com/2016/05/the-comfortable-estate-of-widowhood-is.html * ''Kettner's Book of the Table'' (Dulau, 1877) [https://archive.org/details/b2153794x Textus] {{Google Books|65MEAAAAYAAJ}}; republished (Kettner's, 1912) [https://archive.org/details/b21528688 Textus] with some Kettner's menus. Written by {{Creanda|en|Eneas Sweetland Dallas}} * 1895 : {{ec|id=Sala (1895)|c=[[Georgius Augustus Sala|George Augustus Sala]], ''The Thorough Good Cook'' [https://archive.org/details/b21530014/page/35/mode/2up p. 35 editio Neo-Eboracensis 1896]}} == Martha King == * {{ec|id=Wondrich (2015)|c= David Wondrich, ''Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar'' (2a ed. Novi Eboraci: Perigee, 2015) cap. 1 }} * {{ec|id=Wondrich (2015 b)|c= David Wondrich, "[https://www.eater.com/drinks/2015/5/6/8559047/five-unheralded-pioneers-of-the-american-bar Five Unheralded Pioneers of the American Bar Who Pre-Date "Professor" Jerry Thomas]" (6 Maii 2015) apud ''Eater'' }} == {{Creanda|fr|Lapérouse (restaurant)|Lapérouse (popina)}} == * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/50/mode/2up pp. 50-51] * [https://www.pariszigzag.fr/insolite/histoire-insolite-paris/la-petite-histoire-du-mythique-restaurant-laperouse Zigzag] * Harriet Agnew, [https://www.ft.com/content/b36ce5bc-934b-11e9-aea1-2b1d33ac3271 Parisian ‘house of pleasure’ eyes a new Belle Époque]" in ''[[Financial Times]]'' (21 Iunii 2019) * A. J. Liebling, ''Between Meals'' pp. 110-111 * Waverley Root, ''The Food of France'' * ''Guide du gourmand à Paris'' == Lasserre (Lutetia) == * [[Raimundus Sokolov|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) [https://archive.org/details/whereparisdines0000juli/page/58/mode/2up p. 59] == Mamma Leone's == * {{ec|id=Freedman (2016) |c= [[Paulus Freedman|Paul Freedman]], ''Ten Restaurants That Changed America'' (Novi Eboraci: W. W. Norton, 2016) pp. 171-208 }} == [[Hilda Leyel]] == Mrs C. F. Leyel * 1925 : [[Hilda Leyel|Mrs C. F. Leyel]], ''Summer drinks and winter cordials''. Londinii: Routledge [https://euvs-vintage-cocktail-books.cld.bz/1925-Summer-Drinks-and-Winter-Codials-by-C-F-Leyel/VIII Textus] == [[A. J. Liebling]] == * [[Raimundus Sokolov|Raymond Sokolov]], ''Steal the menu: a memoir of forty years in food'' (Novi Eboraci: Knopf, 2013) p. 5 == Little's Porter House == * 1825 : [[Ioannes Anthelmus Brillat-Savarin]], ''[[Physiologie du goût]]'' (Lutetiae, 1826) varietates 3 ([https://gallica.bnf.fr/ark:/12148/btv1b8626674b/f273 vol. 2 pp. 267-276]) * W. Harrison Bayles, ''Old taverns of New York'' (Novi Eboraci: Frank Allaben Genealogical Company, 1915) [https://archive.org/details/oldtavernsofnewy00bayl/page/376/mode/2up pp. 377-383] * Frank Monaghan, Marvin Lowenthal, ''This was New York; the nation's capital in 1789'' (Garden City: Doubleday, 1943) [https://archive.org/details/in.ernet.dli.2015.157505/page/n39/mode/2up p. 23] == Lutece (popina Neo-Eboracensis) == * [[Raimundus Sokolov|Raymond Sokolov]], ''Steal the menu: a memoir of forty years in food'' (Novi Eboraci: Knopf, 2013) p. 49, 81; cf. La Côte Basque p. 53 * G. M. Thomas, "[https://midcenturybond.wordpress.com/2020/10/02/the-restaurants-of-fleming-and-bond/ The restaurants of Fleming and Bond]" * Trillin 1978 (1994 pp. 247-250) == Ma Cuisine (popina Kewensis) == * Trillin 1978 (1994 p. 198) * Web sources == Chris McMillian == * "[https://imbibemagazine.com/chris-mcmillian-past-presence/ Characters: Chris McMillian]" == Maillabuau == * A. J. Liebling, ''Between meals'' pp. 130-135 * ''Guide du gourmand à Paris'' * 1930: Robert Forrest Wilson, ''How to wine and dine in Paris'' p. 61 sqq. == Maille == * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 pp. 11-12, 198-199, 208-209]; vol. 2 (2a ed. 1804) p. 93 ff.; vol. 3 (1805) p. 127; vol 4 (1806) p. 183; vol. 5 (1807) p. 330 == {{Creanda|en|George Mardikian|Georgius Mardikian}} == * {{Creanda|en|George Mardikian|Georgius Mardikian}}, ''Dinner at Omar Khayyam's'' (Novi Eboraci: Viking, 1944) [https://archive.org/details/dinneratomarkhay00mard/ exemplar mutuabilis] == Agnes Bertha Marshall == * "Agnès B. Marshall, the queen of ice" in ''Les Cahiers de la gastronomie'' n° 20 (2014?) == [[Menon (scriptor de re cibaria)]] == * Leon G. Fine, "Meat Cookery for the 18th Century Female Household Cook: An Unrecognized Influence of Menon’s La Cuisiniere Bourgeoise (1746)" in ''International Journal of Gastronomy and Food Science'' vol. 25 (2021) [https://www.sciencedirect.com/science/article/abs/pii/S1878450X21000664 situs venalis] == {{Creanda|fr|Louis-Sébastien Mercier|Ludovicus Sebastianus Mercier}} == * "Louis-Sébastien Mercier" in ''Les cahiers de la gastronomie'' n° 3 (Maio 2010) == {{Creanda|en|Sydney, Lady Morgan|Sydney, domina Morgan}} == [[Antoninus enuo ab anno [[1824]] usque in [[1829]] iuxta [[Iacobus de Rothschild|Iacobum de Rothschild]] operam dedit. Ibi anno 1829 ad cenam [[Sydney, domina Morgan]] convocata est, quae famam Carême iam cognovit.<ref>{{qc|id=Metzner (1998)}}; {{qc|id=Morgan (1830)}}</ref> Dum colloquium post cenam tenebant hic praeceptum bellariorum ''{{Creanda|fr|Plombières (crème glacée)|Plombières (bellaria)|Plombières}}'' ad eam praebuit.<ref>W. H. Dixon, ed., ''Lady Morgan's memoirs'' (Londinii: Allen, 1862) [https://archive.org/details/ladymorgansmemoi02morguoft/page/438/mode/2up vol. 2 p. 428]</ref> 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, [[gravatum|gravata]] fusca, gustus [[pulvis cayennae|cayennae]] [[pimenta dioica|pimentaeque]], tinctus [[kecap]] nucumque conditorum. Destillationes delicatissimorum ciborum, summa arte chemica extractae, fundum omnium constituit. Quaeque caro aroma sua, quaeque herba viriditatem suam praebuit.<ref>''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'': {{qc|id=Morgan (1830)}} pp. 415-416</ref> == Moriarity's (Novum Eboracum) == * Lucius Beebe, ''The Provocative Pen of Lucius Beebe'' (Franciscopoli, 1966) pp. 234-236 == [[Roy Nakayama]] == '''Roy Minoru Nakayama''' * ''Seed Treatment of Legumes and Grasses'' (Unpublished Master’s thesis, Iowa State College, 1950) * ''Verticillium Wilt and Phytophthora Blight of Chile Pepper'' (Unpublished Ph.D. dissertation, Iowa State University, 1960) * [https://www.nytimes.com/1988/07/14/obituaries/roy-nakayama-expert-on-chili-dies-at-64.html New York Times] * Amal Naj, ''Peppers: a story of hot pursuits'' (Novi Eboraci: Knopf, 1992) pp. 45-66 [https://archive.org/details/peppersstoryofho0000naja/ Exemplar mutuabile] * Nancy Tod, "[http://www.donaanacountyhistsoc.org/HistoricalReview/1994/HistoricalReview1994.pdf The Deeds of Roy Nakayama: Chile and Pecans; Research and Teaching]" in Southern New Mexico Historical Review, vol. 1 (January 1994) p. 20-28 * {{ec|id=Tolbert (1972)|c=Frank X. Tolbert, ''A Bowl of Red: A Natural History of Chili con Carne'' (Garden City Novi Eboraci: Doubleday, 1972) pp. 21, 25 [https://archive.org/details/bowlofred00tolb Exemplar mutuabile]}} * Rick Hendricks, "[https://www.fieryfoodscentral.com/2016/07/18/new-mexicos-chile-kings-fabian-garcia-and-roy-nakayam/ New Mexico’s Chile Kings: Fabián García and Roy Nakayama] * https://discovernikkei.org/en/resources/military/15718/ ] == {{Creanda|en|John Norden|Ioannes Norden}} == * F. G. Emmison, R. A. Skelton, "'The Description of Essex,' by John Norden, 1594" in ''Geographical Journal'' vol. 123 (1957) pp. 37-41 [https://www.jstor.org/stable/1790721 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 [https://www.jstor.org/stable/1151332 JSTOR] * 1594 : {{Creanda|en|John Norden|Ioannes Norden|John Norden}}, ''Speculi Britanniae pars: an historical and chorographical description of the county of Essex'' ([[Henricus Ellis|Henry Ellis]], ed., ''Speculi Britanniae pars''. Londinii: Camden Society, 1840 {{Google Books|bc0_AAAAcAAJ}} == Russell Norman == * [https://www.theguardian.com/commentisfree/2023/nov/24/russell-norman-small-plates-changed-british-dining-for-ever Jay Rayner] * [https://www.theguardian.com/food/2023/nov/24/russell-norman-restaurateur-and-author-dies-aged-57 Guardian] == {{Creanda|eo|Ernő Obermayer}} == == Old Absinthe House == * 1902 : James S. Zacharie, ''New Orleans guide'' (Novae Aureliae: Hansell) [https://babel.hathitrust.org/cgi/pt?id=loc.ark:/13960/t8v98v280&seq=70 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 == * {{ec|id= Wondrich (2015)|c= 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 [https://fr.wikipedia.org/wiki/Sujet:Uilwoqctvctl7jox this] * [https://www.gastronomiac.com/chefs_metiers_bouche/paillard/ Gastronomiac] * [https://bridesheadcastle.tumblr.com/post/4230003681/ciros-and-pillards Brideshead Castle] * [https://guiranddescevola.nl/lart/le-plafond-du-restaurant-paillard-1905/ ceiling] * [https://www.galerie-roger-viollet.fr/fr/photo-paris-xvieme-arr-bois-de-boulogne-restaurant-1029430-715055030 This and many other images] * Escoffier and {{Creanda|fr|Léopold Mounier}} both worked for him it seems. Lobster Thermidor named in one of his restaurants: who named, who cooked, which restaurant, what theatre and what date, all disputed * [https://gallica.bnf.fr/ark:/12148/bpt6k282289n# Figaro] * [https://www.nytimes.com/1930/12/07/archives/another-landmark-is-gone-from-paris-restaurant-paillard-has-closed.html NYT] * 1904 : Arnold Bennett, see [http://www.theoldfoodie.com/2009/04/paris-1904.html Old Foodie] * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/12/mode/2up pp. 13-15] * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/54/mode/2up p. 54] (et alibi?) * [https://www.gastronomiac.com/lexique_culinaire/paillard-boucherie/ not sure yet what Nignon has to do with this] == Chez Panisse == * [[Raimundus Sokolov|Raymond Sokolov]], ''Steal the menu: a memoir of forty years in food'' (Novi Eboraci: Knopf, 2013) pp. 135-138 == {{Creanda|fr|Justine Pâris|Benefacta Iustina Pâris}} == ''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 [https://gallica.bnf.fr/ark:/12148/bpt6k15105360 Textus] == Antonius Augustinus Parmentier == * "De la vie et des ouvrages d’Antoine Augustin Parmentier" in ''Les Cahiers de la gastronomie'' n° 16 (2013?) * {{ec|id=Downie (2017)|c=David Downie, ''A Taste of Paris'' (Novi Eboraci: St Martin's Press, 2017) pp. 169-176 {{Google Books|aX1EDgAAQBAJ|Paginae selectae}} }} == {{Creanda|en|Le Pavillon (Henri Soulé restaurant)|Le Pavillon}} == Cf. Henri Soulé * {{ec|id=Reiner (2023)|c=Adam Reiner, "[https://tastecooking.com/getting-lost-in-the-worlds-largest-stack-of-menus/ Getting Lost in the World’s Largest Stack of Menus]" in ''Taste'' (1 Ianuarii 2023)}} == Le Petit Moulin Rouge == * Escoffier * [http://www.recettes-hubert.com/escoffier-le-codificateur-suite/ 1] * [http://autourduperetanguy.blogspirit.com/archive/2006/12/12/le-petit-moulin-rouge.html 2] == Philippus Aurelianensis (dux regens) == * {{Google Books|5zo2AQAAMAAJ|p. 36 de nomine}} * {{ec|id=Downie (2017)|c= David Downie, ''A Taste of Paris: a history of the Parisian love affair with food'' (Novi Eboraci: St Martin's Press, 2017 ISBN 978-1-250-08293-0) pp. 141-145 {{Google Books|aX1EDgAAQBAJ|Paginae selectae}} }} * Saint-Simon * [https://gallica.bnf.fr/ark:/12148/bpt6k6454839d/f61.image 19th century source perhaps] * [https://journals.openedition.org/chrhc/2300 sources here perhaps] * biography by Petitfils == [[:fr:Fernand Point]] == cf. La Pyramide * [[Raimundus Sokolov|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] [https://gallica.bnf.fr/ark:/12148/bpt6k1522709p Textus]) * 1859 : Charles Asselineau, "Le Cabaret de la pomme de pin" in [[Carolus Monselet|Charles Monselet]] et al., ''La Cuisinière poétique'' (Lutetiae: Lévy) [https://archive.org/details/b28062346/page/n57/mode/2up pp. 52-55] == Le Pré Catelan == * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/168/mode/2up pp. 168-169] == {{Creanda|fr|Café Procope|Café Procope}} vel Zoppi == * 1803 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 1 (2a ed. Lutetiae, 1803) [https://archive.org/details/gri_33125008532588 p. 207] * [https://www.pariszigzag.fr/sortir-paris/premier-cafe-paris Procope] == Prunier == * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/192/mode/2up pp. 98-100] == [[:fr:La Pyramide (restaurant)]] == Cf. Fernand Point * [[Raimundus Sokolov|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) [https://archive.org/details/whereparisdines0000juli/page/98/mode/2up pp. 193-194] == {{Creanda|fr|Marie Quinton|Maria Quinton}} == apud deversorium ''Hôtel des Marronniers'' urbis [[Rubiacum|Rubiaci]] * 1907 : {{ec|id=Richardin, ed. (1907)|c= [[Edmundus Richardin|Edmond Richardin]], ed., ''L'art du bien manger''. Nova ed. (Lutetiae: Librairie Nilsson) [https://gallica.bnf.fr/ark:/12148/bpt6k203897f Editio 1906 apud Gallica]}} (vide p. 252 "Coq au vin") * "[https://www.la-belle-meuniere.com/fr/hotel-restaurant-royat.html Savoureuse histoire]" == Rector's (Chicago, 1884- ; New York, 1899-1913) == * George Rector (I): [http://www.niagara2008.com/history129.html Niagara] * Charles Rector: [https://www.toquemag.com/uncategorized/rectors-the-elaines-of-1899 Toque] * [[:en:George Rector]] (II): "[https://restaurant-ingthroughhistory.com/2018/07/11/anatomy-of-a-restaurateur-george-rector/ Anatomy ...] (Author of '' Dining in New York with Rector''; ''A la Rector'' [ia]; ''Home at the range'', 1939; ''Dine at home with Rector'' [ia]; ''The girl from Rector's'' [ia]); [https://www.toquemag.com/recipes two recipes on this page]; [https://www.nytimes.com/1947/11/27/archives/george-rector-69-noted-host-dead-last-owner-of-restaurant-on.html obit] * [https://artsandculture.google.com/story/touring-chicago-s-culinary-history-chicago-history-museum/UAXhhABYQKzqIw?hl=en Chicago] * [https://www.theamericanmenu.com/2015/08/rectors.html Rector's NY] * [https://www.savortoothtiger.com/recipes/lobster-palaces Lobster palaces NY] * [https://www.texomaliving.com/oysters-champagne/ Oysters & Champagne] * Edwin C. Hill, "Ghosts of a gayer Broadway" in ''North American Review'' vol. 229, No. 5 (May, 1930), pp. 544-552 [https://www.jstor.org/stable/25113541 JSTOR] * [https://menus.nypl.org/menu_pages/468/explore Menu 1900] * [https://vintagemenuart.com/products/rectors-new-york-1913 menu 1913] * [https://barrypopik.com/blog/alexander_gin_alexander_brandy_alexander_coffee_alexander_cocktail Origin of Alexander cocktail]; cf. [[:en:Alexander (cocktail)]] * Cf. play ''[[:en:The Girl from Rector's]]'' * A later Rector's here: [https://vintagemenuart.com/products/rectors-new-york-1950s-1 Menu art] Most famous customer? James Buchanan Brady = [[:en:Diamond Jim Brady]] (see Hill 1930); [https://gemology.se/gill-library/gemjewelry/Diamond_Jim_Parker_Morell_1935.pdf de eo] == Regency Hotel (Novum Eboracum) == * Lucius Beebe, ''The Provocative Pen of Lucius Beebe'' (Franciscopoli, 1966) pp. 242-244 == Constantino Ribalaigua == Constante * {{ec|id= Wondrich (2015)|c= 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) == {{Creanda|d|Q55672811|Edmundus Richardin|Edmond Richardin}} == * 1907 : {{ec|id=Richardin, ed. (1907)|c= [[Edmundus Richardin|Edmond Richardin]], ed., ''L'art du bien manger''. Nova ed. (Lutetiae: Librairie Nilsson) [https://gallica.bnf.fr/ark:/12148/bpt6k203897f Editio 1906 apud Gallica]}} * [https://www.memoiredaspe.fr/photographies/detail/708/ vita] == Riche == * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/74/mode/2up p. 74] == Hôtel Ritz (Lutetia) == * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/20/mode/2up pp. 21-23] == [[Michael Romanoff]] == * Lucius Beebe, ''The Provocative Pen of Lucius Beebe'' (Franciscopoli, 1966) pp. 229-231 == [[Michael Roux iunior]] == * Rupert Neate, "[https://www.theguardian.com/food/2024/jan/13/michel-roux-jr-to-close-doors-of-le-gavroche-for-final-time-after-56-years Michel Roux Jr to close doors of Le Gavroche for final time after 56 years]" in ''[[The Guardian]]'' (13 Ianuarii 2024) == [[:en:Russ & Daughters]] == * Trillin 1994 p. 169 and earlier. En:wiki calls it an appetizing store and has an article on this term; Trillin p. 169 says appetizer store == Patricius Ruthven (medicus) == Pater: [[:en:William Ruthven, 1st Earl of Gowrie]]; gener: [[Antonius van Dyck]] * Arbuckle, [https://www.jstor.org/stable/25526405 1] [https://www.jstor.org/stable/25526424 2] * [https://www-oxforddnb-com.lonlib.idm.oclc.org/display/10.1093/ref:odnb/9780198614128.001.0001/odnb-9780198614128-e-24369#odnb-9780198614128-e-24369 ODNB for William] * ''[https://archive.org/details/scotspeeragefoun04paul/page/266/mode/2up Scots Peerage]'' * R Ian McCallum, "[http://journals.socantscot.org/index.php/psas/article/view/9614 Patrick Ruthven, Alchemist and Physician] * [https://ladyarundel.hypotheses.org/481 Domestic Laboratories] * Jennifer Stine, ''[https://books.google.fr/books?redir_esc=y&id=wd8gAQAAIAAJ&focus=searchwithinvolume&q=ruthven Opening Closets: The Discovery of Household Medicine in Early Modern England]'' * [https://www.bartleby.com/lit-hub/memoirs-of-the-life-of-colonel-hutchinson/the-life-of-mrs-lucy-hutchinson-written-by-herself/ Lucy Hutchinson] * Elizabeth St. John, [https://maryanneyarde.blogspot.com/2018/06/the-towers-lost-physick-garden-by.html The Tower’s Lost Physick Garden] * Elizabeth St. John, [https://recipes.hypotheses.org/10292 Placing historical recipes in fiction] and [http://www.andreazuvich.com/history/lady-johannas-recipe-a-guest-post-by-elizabeth-st-john/ Lady Johanna’s Recipe] * [https://wellcomecollection.org/works/synzxjag The ladies cabinet enlarged and opened] apud Wellcome * [https://quod.lib.umich.edu/cgi/t/text/text-idx?c=eebo2;idno=A76199.0001.001 The ladies cabinet enlarged and opened] apud Michiganenses == {{Creanda|en|Bernardo Salviati|Bernardus Salviatus}} == * Pierre Hurtubise, "Une vie de palais: la cour du cardinal Alexandre Farnèse vers 1563" in ''Renaissance and Reformation'' vol. 16 (1992) pp. 37-54 [https://www.jstor.org/stable/43445591 JSTOR] == [[Helena Sancisi-Weerdenburg]] == * [https://iranicaonline.org/articles/sancisi-weerdenburg-heleen Encyclopaedia Iranica] == [[Iosephus Santini]] == * {{ec|id=Wondrich (2015)|c= David Wondrich, ''Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar'' (2a ed. Novi Eboraci: Perigee, 2015) cap. 1, p. 233 }} * {{ec|id=Wondrich (2015 b)|c= David Wondrich, "[https://www.eater.com/drinks/2015/5/6/8559047/five-unheralded-pioneers-of-the-american-bar Five Unheralded Pioneers of the American Bar Who Pre-Date "Professor" Jerry Thomas]" (6 Maii 2015) apud ''Eater'' }} == {{Creanda|en|Savoy Hotel|Deversorium Savoy (Londinium)}} == * Keith Allison, [https://www.alcoholprofessor.com/blog-posts/blog/2016/10/05/spies-at-the-savoy-part-one "Spies at the Savoy" 1], [https://www.alcoholprofessor.com/blog-posts/blog/2016/10/13/spies-at-the-savoy-part-two 2], [https://www.alcoholprofessor.com/blog-posts/blog/2016/10/14/spies-at-the-savoy-part-three 3] == William Schmidt == * {{ec|id= Wondrich (2015)|c= 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 == * {{ec|id=Freedman (2016) |c= [[Paulus Freedman|Paul Freedman]], ''Ten Restaurants That Changed America'' (Novi Eboraci: W. W. Norton, 2016) pp. 91-128 }} == Scott's == * G. M. Thomas, "[https://midcenturybond.wordpress.com/2020/10/02/the-restaurants-of-fleming-and-bond/ The restaurants of Fleming and Bond]" == [[Laurentius Seminel]] == Laurent Seminel * ''[https://www.menufretin.fr/le-journal-decryptage/ La Gastronomie]'' * ''[https://www.menufretin.fr/author/seminel/ Menu Fretin]'' * [https://www.radiofrance.fr/personnes/laurent-seminel Vita brevis] * 2021 : "[https://www.menufretin.fr/2021/01/la-trahison-du-michelin/ La trahison du Michelin]" in ''Menu Fretin'' == Simpson's in the Strand == * Lucius Beebe, ''The provocative pen ...'' pp. 204-205 * G. M. Thomas, "[https://midcenturybond.wordpress.com/2020/10/02/the-restaurants-of-fleming-and-bond/ The restaurants of Fleming and Bond]" == {{Creanda|es|Paul G. Smith|Paulus G. Smith}} == * [https://www.plantsciences.ucdavis.edu/news/smith Biographica] == Henri Soulé == Cf. Le Pavillon * [[Raimundus Sokolov|Raymond Sokolov]], ''Steal the menu: a memoir of forty years in food'' (Novi Eboraci: Knopf, 2013) pp. 80-81 == Sylvia's == * {{ec|id=Freedman (2016) |c= [[Paulus Freedman|Paul Freedman]], ''Ten Restaurants That Changed America'' (Novi Eboraci: W. W. Norton, 2016) pp. 251-288 }} == Terré == Rue neuve des petits-champs * Thackeray: [http://www.theoldfoodie.com/2007/07/in-praise-of-bouillabaisse.html Old Foodie] NB Poem continues * P. Douhaire, "[http://www.biblisem.net/etudes/douhthac.htm Thackeray]" in ''Le Correspondant'' (1864) * 1867 : Auguste Luchet, "[https://gallica.bnf.fr/ark:/12148/bpt6k200160r/f707 Les Grandes Cuisines et les Grandes Caves]" in [[Victor Hugo]], praef., ''Paris-Guide, par les principaux écrivains et artistes de la France'' (Lutetiae: Librairie Internationale) vol. 2 pp. 1538-1554 == La Tête Noire (Marna) == [[Fasciculus:Carte postale - Marnes-la-Coquette - Etablissement Guimpréault - 9FI-MAR 56.jpg|thumb|]] [[Fasciculus:Carte postale - Marnes-la-Coquette - Place de la Mairie, Porte Blanche et Entrée du Parc de St Cloud - 9FI-MAR 6.jpg|thumb|]] [[Fasciculus:Carte postale - Marnes-la-Coquette - Jardins de l'Hôtel-Restaurant de la Tête Noire.jpg|thumb|]] prope [[Sanctus Clodoaldus (Francia)]] * [http://www.leblogdeboulogne.com/city/boulogne-billancourt/listing/la-tete-noire/ ] * [https://latetenoire-restaurant.fr/ Situs proprius] ; De Vuillemot olim ibi tabernarius * François Callais, "[https://histoire-compiegne.com/wp-content/uploads/BULLETINS/27-09.pdf Alexandre Dumas et Vuillemot à l'Hôtel de la Cloche]" in ''Bulletin: Société de l'Histoire de Compiègne'' no. 28 (1980) pp. 183-195 * Gabrielle Le Brasseur; Mary Hooper, interpr., ''Hints on cookery and management of the table'' (Londinii: Spencer Blackett, 1891) [https://archive.org/details/b28125770/page/n41/mode/2up pp. 27-28] == Tour d'Argent == * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/32/mode/2up pp. 33-37] == Troisgros brothers == * [[Raimundus Sokolov|Raymond Sokolov]], ''Steal the menu: a memoir of forty years in food'' (Novi Eboraci: Knopf, 2013) pp. 28-30, 131-132 == [[:en:21 Club]] == * [https://www.21club.com/ History] * [https://www.thrillist.com/lifestyle/new-york/21-club-nyc-restaurant-trivia-facts Thrillist] * [https://www.untappedcities.com/21-club-fomer-speakeasy-closes-for-good/ Closes in 2020] Jack Kriendler, Charlie Berns == Voisin == * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/10/mode/2up pp. 10-13] * 1920 : Julian Street, ''Where Paris Dines'' (Garden City NY: Doubleday) [https://archive.org/details/whereparisdines0000juli/page/40/mode/2up pp. 41-44] == Wallfleet, Wellfleet == Wallfleet in Essex Wellfleet MA; also Maryland == Michael Whalen == link from [[Crosby Gaige]] * [https://ecommons.cornell.edu/bitstream/handle/1813/18427/Whalen_Michael_Dennis_1985.pdf?sequence=2&isAllowed=y Memoria] == Billy Wilkinson == * {{ec|id= Wondrich (2015)|c= David Wondrich, ''Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar'' (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) pp. 181-183 }} (editio 1a: 2007) == Orsamus Willard == 1792-1876. pincerna annis 1811/1849 Novi Eboraci apud City Hotel * 1839 : Charles Augustus Murray * 1851 : ''Buffalo courier'' * {{ec|id=Wondrich (2015)|c= David Wondrich, ''Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar'' (2a ed. Novi Eboraci: Perigee, 2015) cap. 1 }} * {{ec|id=Wondrich (2015 b)|c= David Wondrich, "[https://www.eater.com/drinks/2015/5/6/8559047/five-unheralded-pioneers-of-the-american-bar Five Unheralded Pioneers of the American Bar Who Pre-Date "Professor" Jerry Thomas]" (6 Maii 2015) apud ''Eater'' }} == The White Tower (popina Londiniensis) == Condita 1939; Percy Street, John & Eileen Stais * C. P. Snow, ''The new men'' * [https://www.independent.co.uk/life-style/comfort-and-stuffed-duckling-john-walsh-enjoys-the-charm-of-the-white-tower-1435499.html John Walsh, Independent, 1994] * [https://www.prints-online.com/new-images-may/welcome-white-tower-restaurant-percy-street-20953763.html imago] * [https://midcenturybond.wordpress.com/2019/06/11/ian-flemings-roast-duck/ 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 == * {{ec|id=Wondrich (2015)|c= 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) }} * {{ec|id=Wondrich (2015 b)|c= David Wondrich, "[https://www.eater.com/drinks/2015/5/6/8559047/five-unheralded-pioneers-of-the-american-bar Five Unheralded Pioneers of the American Bar Who Pre-Date "Professor" Jerry Thomas]" (6 Maii 2015) apud ''Eater'' }} * ''[https://www.diffordsguide.com/encyclopedia/2685/people/david-wondrich Difford's Guide]'' * [https://thecreativeindependent.com/people/writer-and-historian-david-wondrich-on-inventing-your-own-job/ colloquium] == {{Creanda|en|Xu Wei}} == * 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 {{Google Books|0tWMtRLaZOEC|vide pp. 117-119}} = Textus = == De diaetis universalibus et particularibus == * Raphaela Veit, "[https://www.brepolsonline.net/doi/pdf/10.1484/J.RHT.1.103259 Les Diètes universelles et particulières d'Isaac Israëli: traduction et réception dans le monde latin]" in ''Revue d'histoire des textes'' n.s. vol. 10 (2015) pp. 229-249 == The foggy foggy dew == * [https://www.youtube.com/watch?v=faox4XcHojQ Phil Hammond] * [https://www.youtube.com/watch?v=yeGfVRdBbzo Harry Cox] * [https://www.youtube.com/watch?v=QuC8DBN3hl0 Burl Ives] == [[Gao Lian]], ''[[Commentarii octo de vitae principiis]]'' == * 1591 : (遵生八牋) * [[:de:Gao Lian (Dramatiker)]] * [http://www.chinaknowledge.de/Literature/Diverse/zunshengbajian.html ChinaKnowledge] * Sumei Yi, Eugene Anderson, interprr., "[https://www.happygoatproductions.com/blog/2015/8/26/guest-blog-a-translation-by-sumei-yi-edited-by-eugene-anderson-of-gao-lians-writings-on-food-and-drink Gao Lian (Ming dynasty): Essays on Drinks and Delicacies for Medicinal Eating]". 2008/2015 * {{ec|id=Dott (2020)|c=Brian R. Dott, ''The Chile Pepper in China: a cultural biography''. Novi Eboraci: Columbia University Press, 2020}} == Guide Michelin France == * "[https://www.menufretin.fr/2019/12/les-relations-tumultueuses-entre-marc-veyrat-et-le-guide-michelin-une-histoire-ancienne/ Les relations tumultueuses entre Marc Veyrat et le guide Michelin : une histoire ancienne]" in ''Menu Fretin'' (2019) * Jean-Claude Ribaut, Desclozeaux, "[https://www.menufretin.fr/2020/01/cinq-dates-qui-ont-marque-lhistoire-du-guide-rouge/ Cinq dates qui ont marqué l’histoire du Guide Rouge]" in ''Menu Fretin'' (2020) * Laurent Seminel, "[https://www.menufretin.fr/2020/02/la-guerre-des-etoiles-ep-1/ La guerre des étoiles – ép. 1]" in ''Menu Fretin'' (2020) * Laurent Seminel, "[https://www.menufretin.fr/2021/01/la-trahison-du-michelin/ La trahison du Michelin]" in ''Menu Fretin'' (2021) == ''[[The Accomplished Cook]]'' == [[Robertus May]] * Robert Latham, ''The Diary of Samuel Pepys'' vol. 10: ''Companion'' (Londinii: Bell & Hyman, 1983) pp. 143-149 * Wendy Wall, ''Recipes for Thought: Knowledge and Taste in the Early Modern English Kitchen'' {{Google Books|2P_GCgAAQBAJ|Paginae selectae}} == ''{{Creanda|en|The Queen-Like Closet}}'' == * 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'' {{Google Books|2P_GCgAAQBAJ|Paginae selectae}} == ''[[The Queen's Closet Opened]]'' == [[Henrietta Maria]] * [https://quod.lib.umich.edu/e/eebo/A52209.0001.001?view=toc Michigan] * [https://www.loc.gov/item/44022419/ 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 [https://www.jstor.org/stable/10.1353/ren.2007.0192 JSTOR] * Wendy Wall, ''Recipes for Thought: Knowledge and Taste in the Early Modern English Kitchen'' {{Google Books|2P_GCgAAQBAJ|Paginae selectae}} == {{Creanda|fr|Tractatus de herbis}} == * saec. XIII exeunte : ''{{creanda|fr|Tractatus de herbis}}'' (vide et {{Creanda|fr|Liste des simples traités dans le Tractatus de herbis}}) ** c. 1300 : {{Creanda|fr|Manuscrit Egerton 747|Egerton 747}} ** c. 1320 : {{Creanda|fr|Manuscrit latin 6823|Parisinus Latinus 6823}} (cf. [https://archivesetmanuscrits.bnf.fr/ark:/12148/cc13456t catalogum]; [https://gallica.bnf.fr/ark:/12148/btv1b6000517p textum]) ** c. 1440 : {{Creanda|fr|Manuscrit Sloane 4016|Sloane 4016}} = Gastronomia per locos digesta = == Ars coquinaria Afganica == * "Cuisine de l’exil le goût de l’Afghanistan à Paris" in ''Les Cahiers de la gastronomie'' n° 17 (2013?) == Gastronomia Andecavensis == * 1477 : {{ec|id=Panthaleo de Conflentia (1477)|c= [[Panthaleo de Conflentia]], ''[[Summa lacticiniorum|Summa lacticiniorum completa]]'' 2.11 ([https://archive.org/details/GE0036C.C.470/page/n42/mode/1up f. 18r editionis 1508])}} == 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 [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp. 303-311}} == Ars coquinaria Austriaca == * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/320/mode/2up pp. 320-339] * Sarah Kelly, "Specialty Baking in Germany, Austria and Switzerland" in [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp. 148-163}} == Gastronomia Aztecorum == :Lib. 8 cap. 13: '''''Here are told the foods which the lords ate'''. :''Hot, white, doubled tortillas; large tortillas; large, thick, coarse tortillas; folded tortillas of maize treated with lime, pleasing [to the taste]; tortillas formed in rolls; leaf-shaped tortillas;'' :''White tamales with beans forming a sea shell on top; white tamales with maize grains thrown in; hard, white tamales with grains of maize thrown in; read tamales with beans forming a sea shell on top; tamales made of a dough of maize softened in lime, with beans forming a sea shell on top; tamales of maize softened in wood ashes; turkey pasty cooked in a pot, or sprinkled with seeds; tamales of meat cooked with maize and yellow chili; roast turkey hen; roast quail.'' :'''''Market food''': white tortillas with a flour of uncooked beans; turkey with a sauce of small chilis, tomatoes, and ground squash seeds; turkey with red chilis; turkey with yellow chilis; turkey with green chilis; venison sprinkled with seeds; hare with sauce; rabbit with sauce; meat stewed with maize, red chilli, tomatoes, and ground squash seeds; birds with toasted maize; small birds; dried duck; duck stewed in a pot; the ''atzitzicuilotl'' bird stewed in a pot; roast of meat; fried meat in a sauce of red chili, tomatoes, and ground squash seeds; pottage of yellow chili; sauces of ordinary tomatoes and small tomatoes and yellow chili, or of tomatoes and green chili; diluted [sauces] with tomatoes; white fish with yellow chili; grey fish with red chili, tomatoes, and ground squash seeds; frog with green chilis; newt with yellow chili; tadpoles with small chilis; small fish with small chilis; winged ants with savory herbs; locusts with chía; maguey grubs with a sauce of small chilis; lobster with red chili, tomatoes, and ground squash seeds; large fish with the same; a sauce of unripened plums with white fish;'' :''Red, rough sapotas; red plums; yellow or vermilion plums; ashen sapotas; small sapotas; manioc; sweet potato; avocado; yellow sapotas; tuna cactus fruit of many hues -- white yellow, bright red, green, orange; anonas; ''guamúchiles''; American cherries; tender maize; green maize; string beans;'' :''Tamales made of maize flowers with ground amaranth seed and cherries added; tortillas of green amize or of tender maize; tamales stuffed with amaranth greens; tortillas made with honey, or with tuns cactus fruit; tamales made with honey; tortillas shaped like hip guards; tamales made with amaranth seed dough; [cakes made of] amaranth seed dough; rabbit with toasted maize; squash cut in pieces; ''olchicalli''; green maize cooked in a pot and dried; amaranth greens cooked with dry land chili; sauce of purslain with dry land chili; green amaranth seeds with dry land chili;'' :''Water greens; onions; the evil-smelling herb; the ''eloquilite'' herb; the ''mozote'' herb; ''achochoquilitl''; thistle; sow thistle; sorrel of various kinds; a water-edge plant called ''acuitlacpalli''; squash flowers; tender, young squash; small squash; garden cress; ''raphanus''; small tuna cactus fruit with fish eggs;'' :''Gophers with sauce; hot maize gruel of many kinds; maize gruel with honey, with chili and honey, with yellow chili; white, thick gruel with a scattering of maize grains; sour, white maize gruel; sour, red maize gruel with fruit and chili; snall, green tomatoes with a maize gruel made with anonas; maize gruel made with amaranth and toasted maize; maize gruel with fish-amaranth seeds and honey; cold maize gruel; maize gruelw ith wrinkled chía, coverd with green chilis or small, hot chilis; white maize guel with chía, covered with yellow chilis; maize gruel with chía, covered with squash seeds and with chili; maize gruel made of tortilla crumbs, and with ordinary and wrinkled chía, covered with small chilis.'' :''All these foods came forth from within the house of the ruler. :''And daily a man, the majordomo, set out forthe ruler his food -- two thousand kinds of various foods; hot tortillas, white tamales with beans forming a sea snell on top; red tamales; the main meal of roll-shaped tortillas and many [foods]: sauces with turkeys, quail, venison, rabbit, hare, gopher, lobster, small fish, large fish; then all sweet fruits.'' :''And when the ruler had eaten, then all the food was divided ...'' :''Then, in his house, the ruler was served his chocolate, with which he finished -- green, made of tender cacao; honeyed chocolate made with ground-up dried flowers -- with green vanilla pods; bright red chocolate; orange-colored chocolate; rose-colored chocolate; black chocolate; white chocolate.'' :''The chocolate was served in a painted gourd vessel ...'' * ante 1585 : {{ec|id=Sahagún (ante 1585)|c=[[Bernardinus de Sahagun]], ''[[Historia general de las cosas de Nueva España]]'' (manuscriptum, ante 1585) [https://www.loc.gov/resource/gdcwdl.wdl_10619/?sp=48 lib. 8 f. 22v sqq.] (Arthur J. O. Anderson, Charles E. Dibble, interprr., ''Bernardino de Sahagún: The Florentine Codex; General History of the Things of New Spain'' pars 9 [University of Utah Press, 1954] pp. 37-40)}} * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/66/mode/2up pp. 66-119] == Gastronomia Balcanica == * "Nourriture" in Ami Boué, ''La Turquie d'Europe'' (4 voll. Lutetiae: Bertrand, 1840) [https://babel.hathitrust.org/cgi/pt?id=chi.65535022&view=1up&seq=242&skin=2021 vol. 2 pp. 234-258] * Maria Johnson, "North Balkan Food, Past and Present" in [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp. 122-133}} == Ars convivalis Batavica == * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/164/mode/2up pp. 165-173] == Ars convivalis Belgica == * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/132/mode/2up pp. 133-164] == Gastronomia Bellicensis == * 1825 : {{ec|Brillat-Savarin (1826)|[[Ioannes Anthelmus Brillat-Savarin]], ''[[Physiologie du goût]]'' (Lutetiae, 1826) [https://gallica.bnf.fr/ark:/12148/btv1b8626673x vol. 1] [https://gallica.bnf.fr/ark:/12148/btv1b8626674b vol. 2] apud Gallica; [https://archive.org/details/b28748177_0001 vol. 1] [https://archive.org/details/b28748177_0002 vol. 2] apud ''Internet Archive''}} * 1892 : Lucien Tendret, ''La Table au pays de Brillat-Savarin''. Belley: Louis Bailly fils, 1892 [https://gallica.bnf.fr/ark:/12148/bpt6k6562102v Textus] == {{Creanda|fr|Cuisine berrichonne|Gastronomia Bituricensis}} == * 1477 : {{ec|id=Panthaleo de Conflentia (1477)|c= [[Panthaleo de Conflentia]], ''[[Summa lacticiniorum|Summa lacticiniorum completa]]'' 2.11 ([https://archive.org/details/GE0036C.C.470/page/n42/mode/1up f. 18r editionis 1508])}} == Ars coquinaria Brasiliensis == * C. Cerdan et al., "La mise en politique des Indications géographiques et du terroir au Brésil : principaux défis et perspectives" in Claire Delfosse, ed., ''La mode du terroir et les produits alimentaires'' (Lutetiae: Indes Savantes, 2011) == {{Creanda|fr|Cuisine bressane|Gastronomia Bressana}} == * Claire Delfosse, "[https://journals.openedition.org/aof/6772 La patrimonialisation des produits dits de terroir: quand « le rural » rencontre « l'urbain » ?]" in ''Anthropology of Food'' vol. 8 (2011) == [[Gastronomia Burdigalensis]] == * Marc Favreau, "[https://www.persee.fr/doc/anami_0003-4398_2003_num_115_241_2798 Le palais de Monseigneur : approche de la gastronomie et de l'art de la table à Bordeaux sous le règne de Louis XIV]" in ''Annales du Midi'' (2003) 115-241 pp. 51-68 * Philippe Meyzie, "[https://www.persee.fr/doc/anami_0003-4398_2003_num_115_241_2799 À la table des élites bordelaises du XVIIIe siècle]" in ''Annales du Midi'' (2003) 115-241 pp. 69-88 == [[Gastronomia Byzantina]] == * Dalby, ''Taste of Byzantium'' * Alice-Mary Talbot, "[https://archive.org/details/maguire-wolschke-bulmahn-littlewood-byzantine-garden-culture/page/37/mode/2up 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 [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp.221-230}} == Ars coquinaria Canadensis == * Michael E. Eliot Hurst, "Vestiges of Colonial and Post-Colonial Food in Regional English-CXanadian cooking" in [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp. 231-242}} == Gastronomia Chicaginiensis == * Morrison Wood, "[https://issuu.com/chicagohistorymuseum/docs/redacted-1972spr-chm-chicagohistory A half century of the culinary arts in Chicago]" in ''Chicago History'' (Spring 1972) pp. 18-25 == {{Creanda|es|Gastronomía de Puebla|Gastronomia Civitatis Angelorum}} == * 1849 : ''Manual de cocinero y cocinera'' * Alejandra López Camacho, "[https://www.academia.edu/37774449/La_ciudad_de_Puebla_y_su_identidad_culinaria_Manuales_recetarios_cocina_y_vida_cotidiana_Siglo_XIX La ciudad de Puebla y su identidad culinaria. Manuales, recetarios, cocina y vida cotidiana. Siglo XIX]" == Gastronomia Catalana == * Rudolf Grewe, "Catalan Cuisine in an Historical Perspective" in [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp. 170-178}} == Ars convivalis Chilensis == * John Bartlett, "[https://www.theguardian.com/world/2023/apr/11/coffee-with-legs-chile-cafe-culture ‘Coffee with legs’: inside Chile’s risque and antiquated cafe culture]" in ''[[The Guardian]]'' (11 Aprilis 2023) == Gastronomia Chicaginiensis == * [https://artsandculture.google.com/story/touring-chicago-s-culinary-history-chicago-history-museum/UAXhhABYQKzqIw?hl=en Chicago] * [https://understandinghospitality.com/a-history-of-chicago-fine-dining-ethnic-identity-and-the-persistence-of-prairie-cuisine/ History] == Gastronomia Civitatum Meridianarum == * [[Raimundus Sokolov|Raymond Sokolov]], "Sunbelt Food: southern cooking, the major surviving native cuisine in the U.S.A." in [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp. 243-246}} == Ars convivalis Dacoromanica == * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/340/mode/2up pp. 346-351] == Ars coquinaria Danica == * "Copenhague, la carte et le territoire" in ''Les Cahiers de la gastronomie'' n° 5 (Novembri 2010) == Gastronomia Formosana == Categoria iam creata * Sota Yamamoto, Eiji Nawata, "Use of Capsicum frutescens L. by the Indigenous Peoples of Taiwan and the Batanes Islands" in ''Economic Botany'' vol. 63 (2009) pp. 43-59 [https://www.jstor.org/stable/40390434 JSTOR] == Ars coquinaria Francica mediaevalis == * Alain Dierkens, Liliane Plouvier, edd., ''Festins mérovingiens''. Bruxellis: Le Livre Timperman, 2008. [https://www.persee.fr/docAsPDF/rbph_0035-0818_2008_num_86_3_9559_t12_0865_0000_2.pdf Recensio huius operis] * Liliane Plouvier, "[https://artefacts.mom.fr/Publis/Plouvier_2007_%5BTable_merov%5D.pdf A la table des premiers mérovingiens]" in Laurent Verslype, ed., ''Villes et campagnes en Neustrie sociétés, économies, territoires, christianisation; actes des XXVe Journées Internationales d'Archéologie Mérovingienne de l'AFAM'' (Montagnac, 2007) pp. 121-138 == [[Gastronomia Franciscopolitana]] == * Joseph Henry Jackson, "Introduction" in {{Creanda|en|George Mardikian|Georgius Mardikian}}, ''Dinner at Omar Khayyam's'' (Novi Eboraci: Viking, 1944) [https://archive.org/details/dinneratomarkhay00mard/page/2/mode/2up pp. 3-14] == Ars coquinaria Gambiensis == * P. K. Murphy, "The Foods and Cooking of Rural Gambia" in [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp. 290-298}} == Ars coquinaria Germanica == * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/174/mode/2up pp. 174-231] * Sarah Kelly, "Specialty Baking in Germany, Austria and Switzerland" in [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp. 148-163}} == Ars coquinaria Graeca == * Elise Morton, "[https://www.theguardian.com/travel/2022/feb/08/what-makes-food-and-drink-in-thessaloniki-greece-so-special-greece-restaurants ‘A unique culinary repertoire’: What makes food and drink in Thessaloniki so special?]" in ''[[The Guardian]]'' (8 Februarii 2022) == {{Creanda|es|Gastronomía de Oaxaca|Gastronomía Guaxacana}} == * [[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 [https://archive.org/details/oaxacaalgustoinf0000kenn mutuabilis]) == Ars coquinaria Guianae Francicae == * 1888 : A. Delteil, "Souvenirs de voyage: moeurs créoles et nourriture à la Guyane" in ''Annales de la Société Académique de Nantes'' 6a ser. vol. 9 (1888) {{Google Books|7ZRHAAAAYAAJ|pp. 229-244}} == Ars coquinaria Helvetica == * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/310/mode/2up pp. 310-319] * Sarah Kelly, "Specialty Baking in Germany, Austria and Switzerland" in [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp. 148-163}} * E. Thévenod-Mottet, S. Boisseaux, D. Barjolle, "Suisse: la reconnaissance des terroirs" in Claire Delfosse, ed., ''La mode du terroir et les produits alimentaires'' (Lutetiae: Indes Savantes, 2011) == Ars convivalis Hispanica == * 1865 : [[Herbertus Byng Hall|Herbert Byng Hall]], ''The Queen’s Messenger; or, Travels on the High-ways and Bye-ways of Europe'' [https://archive.org/details/queensmessenger00hall pp. 337-346] * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/272/mode/2up pp. 273-301] == Gastronomia Hunanensis == * Fuchsia Dunlop, ''The Revolutionary Chinese Cookbook'' :''Mao, a Hunan native ... told them [Edgar Snow and George Hatem] that he had discovered the "scientific" rule that those who enjoyed hot peppers made the best revolutionaries, and this was why so many revolutionaries came from Hunan province. Without hot pepper, he said, he could not eat, and without eating he could not make revolution.''<ref>Edgar A. Porter, ''The People's Doctor: George Hatem and China's Revolution'' (Honolulu: University of Hawai'i Press, 1997) p. 76</ref> == Ars coquinaria Iaponica == * "Le mangeur et les écrivains nippons" in ''Les Cahiers de la gastronomie'' n° 15 (2013?) * Jane Cobbi, "Terminologie culinaire au Japon: des modes de préparation aux mets consommés" in [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp. 9-30}} * Justin McCurry, "[https://www.theguardian.com/world/2023/apr/05/diners-in-japan-arrested-for-dipping-own-chopsticks-in-communal-bowl-of-ginger Diners in Japan arrested for dipping own chopsticks in communal bowl of ginger]" in ''[[The Guardian]]'' (5 Aprilis 2023) == Ars coquinaria Imperii Hispanici == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/228/mode/2up pp. 228-246] == Ars coquinaria Incarum == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/168/mode/2up pp. 169-229] == Ars coquinaria Indica == * "Le thé en Inde" in ''Les Cahiers de la gastronomie'' n° 21 (2015) * Divya Narayanan [Schäfer], ''[http://www.ub.uni-heidelberg.de/archiv/19906 Cultures of Food and Gastronomy in Mughal and post-Mughal India]'' (dissertatio Heidelbergensis, 2015) * Joyce Pamela Westrip, "Some Persian Influences on the Cooking of India" in [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp. 67-95}} == 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 (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) [https://archive.org/details/b2804938x/page/232/mode/2up pp. 232-272] * Monica Balestrero, ''La dieta nel medioevo italico''. Roma: Aracne, 2006 [http://www.aracneeditrice.it/pdf/9788854806788.pdf 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, "[https://www.researchgate.net/publication/277624529_Symposia_and_the_Macedonian_Elite_The_Unmixed_Life Symposia and the Macedonian elite: the unmixed life]" in ''Syllecta classica'' vol. 18 (2007) pp. 129-180; reimpressum cum additamentis in E. D. Carney, ''King and court in ancient Macedonia'' (Swansea: Classical Press of Wales, 2015) pp. 225-264 * Andrew Dalby, “Hippolochus: The wedding feast of Caranus the Macedonian” in Petits propos culinaires no. 29 (1988) pp. 37-45 * Andrew Dalby, “De Philippe II à Ptolémée II: le syncrétisme culturel des banquets royaux” in Catherine Grandjean, Anna Heller, Jocelyne Peignot, eds, A la table des rois: luxe et pouvoir dans l’oeuvre d’Athénée (Rennes: Presses Universitaires de Rennes, 2013 [a]) pp. 129-147 * Thomas Harrison, “A Persian marriage feast in Macedon? (Herodotus 5.17–21)” in Classical quarterly vol. 69 (2019) pp. 507–514 * Angeliki Kottaridi, “The royal banquet: a capital institution” in ''Heracles to Alexander the Great'' (Oxford: Ashmolean Museum, 2011) pp. 167-180 * Frances Pownall, “The symposia of Philip II and Alexander III of Macedon: the view from Greece” in Elizabeth Carney, Daniel Ogden, eds, Philip II and Alexander the Great: father and son, lives and afterlives (New York: Oxford University Press, 2010) pp. 55-65 * Bruno Tripodi, “Il banchetto di nozze del Macedone Karanos (Athen. 4, 128a– 130d): considerazioni preliminari” in Ancient Macedonia vol. 6 ii (1999) pp. 1219–1226 * Konrad Vössing, ''Mensa regia: das Bankett beim hellenistischen König und beim römischen Kaiser''. Munich: K. G. Saur, 2004 == Gastronomia Martinicensis == * Yves-Marcelle Richer, "[https://geoconfluences.ens-lyon.fr/informations-scientifiques/dossiers-regionaux/france-espaces-ruraux-periurbains/articles-scientifiques/martinique-filiere-rhum-canne/ La Martinique : de l’île sucrière à l’île-terroir]" (2021) apud ''Géoconfluences'' == Gastronomia Massiliensis == * 1792 : [[Grimod de la Reynière]], ''Lettre d’un voyageur à son ami, ou réflexions philosophiques sur la ville de Marseille'' [https://gallica.bnf.fr/ark:/12148/bpt6k857675x 2a ed. apud Gallica] * 1807 : [[Alphonsus de Fortia de Piles]], "Des cafés de Marseille" in [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 5 (1807) [https://archive.org/details/b21525250_0005 pp. 222-231] * 1858 : ''Manuel de la cuisinière provençale''. Massiliae: Chauffard, 1858 [https://gallica.bnf.fr/ark:/12148/bpt6k940582v Textus] == Ars coquinaria Mayarum == * [[Sophia Coe|Sophie D. Coe]], ''America's First Cuisines'' (Austinopoli: University of Texas Press, 1994) [https://archive.org/details/americasfirstcui00coes/page/120/mode/2up pp. 120-168] == Ars convivalis Minoa == * Barbara Montecchi, "[https://www.academia.edu/3442747/Planning_a_Feast_in_Neopalatial_Crete_a_Look_at_the_Linear_A_Evidence Planning a Feast in Neopalatial Crete: a Look at the Linear A Evidence]" in ''Annuario della Scuola Archeologica Italiana di Atene'' (2011) * Barbara Montecchi, "[https://www.academia.edu/3226699/Linear_A_Banqueting_Lists Linear A Banqueting Lists?]" in ''Kadmos'' (2012) == Gastronomia Mumbaiensis == * "Irani Chai, les cafés iraniens de Bombay" in ''Les Cahiers de la gastronomie'' n° 19 (2014?) == Gastronomia Neapolitana == * 1580 : [[Michael Montanus]], ''[[Essais (Montanus)|Essais]]'' lib. 1 cap. 51 (cook to [[:en:Carlo Carafa]] probably: Neapolitan family) == Ars coquinaria Norvegica == * V. Amilien, "Du territoire cultivé au territoire culturel: « Terroir-isation » et produits locaux en Norvège" in Claire Delfosse, ed., ''La mode du terroir et les produits alimentaires'' (Lutetiae: Indes Savantes, 2011) == Gastronomia Novae Angliae == * Lorna Sass, "New England Cookery" in [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp. 255-261}} == Gastronomia pagi Pertici == :Tantam copiam butirri faciunt [Bretones] quod usque ad partes satis distantes defertur, videlicet ad [[Pictavia|Pitaviam]], ad patriam [[Andecavensis|Andagavensem]], [[Turonensis|Turonensem]], etiam ad [[Normannia|Normandiam]] ... Rep[p]eri etiam [caseos] satis bonos in patria [[Argentomagus|Argentonis]], sed non sunt ita pingues. Bonos etiam reperi [[Feritas Bernardi|ala Freta Bernard]] et delicatos.<ref>{{qc|id=Panthaleo de Conflentia (1477)}}</ref> * 1477 : {{ec|id=Panthaleo de Conflentia (1477)|c= [[Panthaleo de Conflentia]], ''[[Summa lacticiniorum|Summa lacticiniorum completa]]'' 2.11 ([https://archive.org/details/GE0036C.C.470/page/n42/mode/1up f. 18r editionis 1508])}} == Gastronomia Polynesia == * Helen M. Leach, "Cooking Without Pots: aspects of prehistoric and traditional Polynesian cooking" in [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp. 312-321}} == Ars convivalis Portugallensis == * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/302/mode/2up pp. 302-309] == Gastronomia Provincialis == * 1830 : "[https://gallica.bnf.fr/ark:/12148/bpt6k5504459f/f4 La cuisine provençale]" in ''Le Gastronome'' (13 Iunii 1830) pp. 4-6 * 1858 : ''Manuel de la cuisinière provençale''. Massiliae: Chauffard, 1858 [https://gallica.bnf.fr/ark:/12148/bpt6k940582v 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 [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp. 184-190}} * 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, "[http://provence-historique.mmsh.univ-aix.fr/Pdf/PH-2004-54-218_03.pdf 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 [https://www.degruyter.com/document/doi/10.1515/9783111677446/html Textus venalis]; [https://www.persee.fr/doc/ahess_0395-2649_1974_num_29_4_293518_t1_0827_0000_000 recensio huius operis]; [https://www.persee.fr/doc/rbph_0035-0818_1973_num_51_3_2984_t1_0702_0000_2 alia] * Louis Stouff, "Y avait-il à la fin du moyen-âge une alimentation et une cuisine provençales originales?" in ''Manger et boire au moyen âge. Actes du colloque de Nice (15-17 octobre 1982)'' (Nicaeae, 1984) vol. 2 pp. 93-99 === Nexus externi === * Marie-Christine Grasse, "[https://www.departement06.fr/documents/Import/decouvrir-les-am/rr137-alimentation.pdf L'ALIMENTATION EN PROVENCE ORIENTALE A LA FIN DU MOYEN-AGE]" == Gastronomia Quebecensis == * C. Chazoule, F. Jouve, R. Lambert, "Le marché des produits du terroir au Québec: de multiples formes d’échange en construction" in Claire Delfosse, ed., ''La mode du terroir et les produits alimentaires'' (Lutetiae: Indes Savantes, 2011) == Gastronomia Romae urbis == Cf. [[Sciomachia ab Ioanne Bellaio anno 1549 celebrata]] * David Downie, ''Cooking the Roman Way'' == Ars coquinaria Russica == * 1865 : [[Herbertus Byng Hall|Herbert Byng Hall]], ''The Queen’s Messenger; or, Travels on the High-ways and Bye-ways of Europe'' [https://archive.org/details/queensmessenger00hall pp. 236-253] * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/380/mode/2up pp. 380-400] * Natalia M. Kolb-Seletski, "Gastronomy, Gogol, and His Fiction" in ''Slavic Review'' vol. 29 (1970) pp. 35-57 [https://www.jstor.org/stable/2493089 JSTOR] * Lesley Chamberlain, "Ideology and the Growth of a Russian School of Cuisine" in [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp. 140-147}} * R. E. F. Smith, "Russian Diet" in [[Alanus Davidson|Alan Davidson]], ed., ''National and Regional Styles of Cookery: Proceedings: Oxford Symposium 1981'' (Londinii: Prospect Books, 1981) {{Google Books|zcNdB_sl2JkC|pp. 134-139}} == Gastronomia Sabauda == * Serge Bourgeat, Catherine Bras, "[https://geoconfluences.ens-lyon.fr/informations-scientifiques/dossiers-thematiques/patrimoine/articles/geographie-de-la-tartiflette Entre ancrage local, mondialisation culturelle et patrimonialisation… Une géographie de la tartiflette]" (2021) apud ''Géoconfluences'' * Marc-Jérôme Hassid, "[https://geoconfluences.ens-lyon.fr/geoconfluences/doc/territ/FranceMut/FranceMutDoc5.htm Le terroir, un territoire hybride. L’exemple des fromages des Alpes du Nord]" (2005) apud ''Géoconfluences'' == Gastronomia Sino-Americana == * [https://digitalcollections.nypl.org/items/510d47db-70ad-a3d9-e040-e00a18064a99#/?uuid=510d47db-70ad-a3d9-e040-e00a18064a99 1904] * [[Raimundus Sokolov|Raymond Sokolov]], ''Steal the menu: a memoir of forty years in food'' (Novi Eboraci: Knopf, 2013) pp. 67-70, 86-94 == Gastronomia Siciliana == * "Histoire de la gastronomie sicilienne" in ''Les Cahiers de la gastronomie'' n° 12 (2012?) * Geneviève Bresc-Bautier et al., "L'équipement de la cuisine et de la table en Provence et en Sicile (XIVe-XVe siècles). Etude comparée" in ''Manger et boire au moyen âge. Actes du colloque de Nice (15-17 octobre 1982)'' (Nicaeae, 1984) vol. 2 pp. 45-58 == Ars convivalis Suecica == * 1865 : [[Herbertus Byng Hall|Herbert Byng Hall]], ''The Queen’s Messenger; or, Travels on the High-ways and Bye-ways of Europe'' [https://archive.org/details/queensmessenger00hall pp. 37-48] * 1911 : [[Nathaniel Newnham-Davis]], ''The Gourmet's Guide to Europe'' (3a ed. Londinii: Grant Richards, 1911) [https://archive.org/details/b2804938x/page/370/mode/2up pp. 371-377] == Gastronomia Turonensis == * 1477 : {{ec|id=Panthaleo de Conflentia (1477)|c= [[Panthaleo de Conflentia]], ''[[Summa lacticiniorum|Summa lacticiniorum completa]]'' 2.11 ([https://archive.org/details/GE0036C.C.470/page/n42/mode/1up f. 18r editionis 1508])}} == Gastronomia Zingarica == Categoriam iam habemus * "Buvons, mangeons avec les roms" in ''Les Cahiers de la gastronomie'' n° 20 (2014?) = Varia = == {{Creanda|en|Buffet}} == * 1808 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 6 (1808) [https://archive.org/details/b21525250_0006/page/n11/mode/2up pp. 1-8] ("Des ambigus") == Cena nocturna == ; Fontes antiquiores * 1804 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 2 (2a ed. 1804) [http://www.archive.org/details/almanachdesgour00costgoog pp. 65-74] == Cenula == == Cibus infantilis == * Evangelia Grammatikaki, Jan Wollgast, Sandra Caldeira, "[https://pubmed.ncbi.nlm.nih.gov/34578982/ High Levels of Nutrients of Concern in Baby Foods Available in Europe That Contain Sugar-Contributing Ingredients or Are Ultra-Processed]" in ''Nutrients'' vol. 13 (2021) p. 3105 sqq. * "[https://www.firststepsnutrition.org/upfs-marketed-for-infants-and-young-children Ultra-Processed Foods marketed for infants and young children in the UK]" == Cibus progenitorum == * Aelian, ''VH'' 3.38-39 == Coctio in braza == ''en braise'', ''braising'' :"Item volumus quod in coena die Sabatti serviatur nobis de octo ovis in braza coctis vel in aqua": ''Hist. Dalphin.'' vol. 2 p. 313 col. 1 in {{DuCange}} ed. Niort. vol. 1 [https://archive.org/details/bub_gb_GjpmqIRiyCMC/page/738/mode/2up 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 [https://www.corsevent.com/categories/expos-et-conferences/evenement/59723-journee-portes-ouvertes-des-vergers-de-collection-d-agrumes hic] * [https://www.inrae.fr/actualites/zestes-recherche ] * "[https://books.openedition.org/pcjb/2232?lang=en The INRA-CIRAD citrus germplasm collection of San Giuliano, Corsica]" == {{Creanda|en|Nouvelle cuisine|Coquina novella}} == * [[Raimundus Sokolov|Raymond Sokolov]], ''Steal the menu: a memoir of forty years in food'' (Novi Eboraci: Knopf, 2013) pp. 116- == {{Creanda|en|Eat Out to Help Out}} == * [https://www.theguardian.com/world/2023/mar/05/matt-hancock-leaks-lead-to-cover-up-fears-over-eat-out-to-help-out-scheme Guardian] * [https://www.theguardian.com/society/2021/mar/30/bob-pape-was-a-beloved-father-and-foster-carer-did-eat-out-to-help-out-cost-him-his-life Guardian] * [https://www.theguardian.com/business/2020/nov/25/eat-out-to-help-out-venues-claimed-more-than-849m-through-scheme Guardian] * [https://www.theguardian.com/business/2020/aug/28/eat-out-to-help-out-fuels-uk-economic-recovery-in-august-covid-19 Guardian] * [https://www.theguardian.com/business/2020/oct/30/treasury-rejects-theory-eat-out-to-help-out-caused-rise-in-covid Guardian] * Thiemo Fetzer, "[https://academic.oup.com/ej/article/132/643/1200/6382847 Subsidising the spread of COVID-19: Evidence from the UK’S Eat-Out-to-Help-Out Scheme]" in ''Economic Journal'' vol. 132 (2022) pp. 1200–1217 * Nicolás González-Pampillón, Gonzalo Nunez-Chaim, Katharina Ziegler, "[https://cep.lse.ac.uk/pubs/download/cepcovid-19-018.pdf Recovering from the first Covid-19 lockdown: Economic impacts of the UK's Eat Out to Help out scheme]" * Georgina Hutton, "[https://researchbriefings.files.parliament.uk/documents/CBP-8978/CBP-8978.pdf Eat Out to Help Out Scheme]" == Gastronomia domestica == * "La cuisine de la mère du paléolithique à nos jours", "Le fait maison au restaurant", "De la gamelle au bento", "Le fait maison vu à la télé", "Vers une gastronomie autarcique?", "Apprendre à cuisiner comme à la maison", "Le fait maison dans les plats préparés" in ''Les Cahiers de la gastronomie'' n° 21 (2015) == Gastronomia molecularis == * "La cuisine moléculaire est morte, vive la cuisine moléculaire !" in ''Les Cahiers de la gastronomie'' n° 8 (2011) == Gastronomia praehistorica == * "La cuisine de la mère du paléolithique à nos jours" in ''Les Cahiers de la gastronomie'' n° 21 (2015) == Historia climatis == * Joseph Fuster, ''Des Changements dans le climat de la France''. 1845 [http://www.ipgp.fr/~legoff/Download-PDF/Soleil-Climat/Fuster1845-changements_climat_France.pdf Textus] == Interpretatio cenarum == * 1882 : "Les Menus" in ''La Vie parisienne'' vol. 34 (1882) {{Google Books|QdRSngBmFp8C|pp. 433-435}} == Magister hospitii == * 1806 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 5 (1807) pp. 57-64, cf. vol. 4 p. 216, vol. 8 p. 43 == Navis piscatoria == * Caes. B. C. 2, 4; Liv. 36, 27 * "[https://archive.archaeology.org/0105/abstracts/abydos3.html World's Oldest Planked Boats]" * Andrew Kawker, "[https://www.science.org/doi/10.1126/science.296.5574.1791 Report of Oldest Boat Hints at Early Trade Routes]" == ''Negro Motorist Green Book'' == * [https://digitalcollections.nypl.org/collections/the-green-book#/?tab=navigation NYPL] * {{ec|id=Reiner (2023)|c=Adam Reiner, "[https://tastecooking.com/getting-lost-in-the-worlds-largest-stack-of-menus/ Getting Lost in the World’s Largest Stack of Menus]" in ''Taste'' (1 Ianuarii 2023)}} == Obesitas == * Gilles Fumey, "[https://www.liberation.fr/debats/2020/09/10/manger-tue_1816225 Manger tue !]" in ''[[Libération]]'' (10/11 Septembris 2020) == Paropsis == * 1796 : [[Yuan Mei]], ''[[Praecepta ex horto plenitudinis|Suiyuan shidan]]'' (Sean J. S. Chen, ed. et interpr., "[https://wayoftheeating.wordpress.com/2019/03/22/side-dishes-小菜單/ 小菜單 = Side Dishes]" cum [https://wayoftheeating.wordpress.com/category/suiyuan-shidan/side-dishes/ serie paropsidum) == Pincerna == * 1808 : [[Grimod de la Reynière]] et al., ''[[Almanach des gourmands]]'' vol. 6 (1808) [https://archive.org/details/b21525250_0006/page/n11/mode/2up pp. 18-25] ("Des sommeliers") == [[quart-d'heure de Rabelais]] == * http://stella.atilf.fr/Dendien/scripts/tlfiv5/visusel.exe?30;s=1236710730;r=2;nat=;sol=1; * 1825 : [[Ioannes Anthelmus Brillat-Savarin]], ''[[Physiologie du goût]]'' (Lutetiae, 1826) [https://gallica.bnf.fr/ark:/12148/btv1b8626673x vol. 1] [https://gallica.bnf.fr/ark:/12148/btv1b8626674b vol. 2] meditatio 28 * [[:fr:Le Quart d'heure de Rabelais (film)]] == Servitium Russicum == * [[Raimundus Sokolov|Raymond Sokolov]], ''Steal the menu: a memoir of forty years in food'' (Novi Eboraci: Knopf, 2013) pp. 132-135 == Tabula cenatoria == * [https://interestingliterature.com/2019/11/menus-that-made-history-review/ recensio] libri ''Menus that Made History'' * Janet Clarkson, ''[https://www.amazon.co.uk/Menus-History-Historic-Meals-Recipes/dp/0313349304 Menus from History]" == Thynnorum venditor == * [[:commons:Category:Name vase of the Painter of the Tuna Salesman]] * Trendall, A. D. (1983). The Red-figured Vases: Lucania, Campania & Sicily [suppl. 3]. (Bulletin Supplement No. 41). London: University of London, Institute of Classical Studies * Apparently Trendall said Lipari? Commons has it at Museo Mandralisca, Cefalu == Vinalia == * Christophe Caillaud, "[https://preo.u-bourgogne.fr/territoiresduvin/index.php?id=1339 Vinalia, fête du vin et de la cuisine antiques]" in ''Territoires du vin'' no. 8 (2019) = Ritus gastronomici = * [https://www.falmouth.co.uk/falmouth-events/falmouth-oyster-festival/ Falmouth Oyster Festival] 13/16 Octobris == An exsistunt? == * Sinop Lakerda Festivali (Aylin Ornek) == sine ritu == * [https://boutique.laballe.fr/fr/mono-cepages/180-resistance.html Résistance] Château de Laballe, Bas Armagnac Landais = Notae = <references /> </textarea><div class="templatesUsed"><div class="mw-templatesUsedExplanation"><p>Formulae hac in pagina adhibitae: </p></div><ul> <li><a href="/w/index.php?title=Formula:Baldo&action=edit&redlink=1" class="new" title="Formula:Baldo (non est haec pagina)">Formula:Baldo</a> (<a href="/w/index.php?title=Formula:Baldo&action=edit" class="new" title="Formula:Baldo (non est haec pagina)">recensere</a>) 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