Iogurtum

Iogurtum"Kurier", die 07.05.2012 sive iugurthaIta apud Busbequium (vide locos), sine dubio ex similitudine cum nomine antiquo Iugurtha"lac iogurtinum, lac coagulatum Turcicum": Ebbe Vilborg, Norstedts svensk-latinska ordbok, editio secunda, 2009 est lacticinium ex fermentatione bacteriali lactis traditione Turcica seu Bulgarica factum. Fieri potest ex quolibet lacte, sed hodie saepissime ex vaccino. Textura gelatinosa saccharo lactico in acidum lacticum evenit, necnon sapor acer.

Iogurtum huius traditionis ope bacteriorum Lactobacilli delbrueckii subsp. bulgarici et Streptococci thermophili provenit. Iogurtum sensu lato, aliis nominibus cognitum, aut eorumdem aut aliorum bacteriorum ope productum, variis traditionibus conficitur, videlicet dadhi Indicum, tarag Mongolicum,Kenji Uchida et al., "Microbiota of ‘airag’, ‘tarag’ and other kinds of fermented dairy products from nomad in Mongolia" in Animal Science Journal vol. 78 (2007) pp. 650-658 skyr Islandicum, gwell Britanniae Minoris.

 De nominibus primisque auctoribus 
Scriptorum, qui de iogurto mediae Asiae disseruerint, antiquissimus Plinius maior esse videtur: "Mirum barbaras gentes, quae lacte vivant, ignorare aut spernere tot saeculis casei dotem, densantes id alioqui in acorem iucundum et pingue butyrum". 11.239 Ita verbis "acorem iucundum" Plinius ad iogurtum mediae Asiae allusit, nomine Graeco "oxygala" minime adducto. Ipse oxygalam alio contextu descripsit. 28.134-135 Sed Augerius Gislenius Busbequius anno 1555 oxygalam antiquam eandem esse asseveravit atque sorbitionem Asiaticam, quam ipse primus Latinistarum nomine distinxit:
"... aut acidi lactis genus, Galeno non ignoti, quod ipse oxygalam, isti iugurtham dicunt, nihil requirant præterea. Lac illud diluunt aqua frigidissima, panemque interunt: eoque utuntur in magno aestu et siti. Cuius sane utilitatem nos quoque in magnis caloribus saepe experti sumus. Cibus is cum palato et ventriculo gratissimus est, tum ad extinguendam vehementiorem sitim vim habet admirabilem. Magna eius copia passim venalis est, ubicunque sunt caravasciarai (hoc est ... Turcarum diversoria), quemadmodum et aliorum obsoniorum".
Busbequius (eo tempore prope Ancyram iter faciens) hoc vocabulum e nomine Turcico dempsit, quod forma yuğrut iam saeculo VIII in documentis Uighuricis relatum erat, saeculo XI in fontibus litterariis tam in lexico Dīwān Lughāt al-Turk  quam apud poëtam Karachanidam . Turcice a saeculo XIV hodie usque yoğurt scribitur, unde nomen Theodiscum Jogurt, Anglicum yogurt, Neograecum γιαούρτι, Francogallicum yaourt. Iogurtum bene cognoverunt Mongoli qui saeculo XIII et XIV Sinas imperabant: libro enim coquinario Yinshan chengyao, anno 1330 apud aulam Mongolorum scripto, iogurtum appellatione Sinica "cramum" quater relatum est.

 Ante saeculum XX 
Duo auctores Europaei, Busbequii coaevi, iogurtum paulo ante Busbequium prope Constantinopolim gustaverant: hi autem, litterarum classicarum memores, oxygalam appellaverunt, nomine Turcico omisso. Primus eorum Petrus Bellonius in Thracia hoc alimentum inter agasones observavit hisque verbis descripsit:
Touts les voicturiers et muletiers de la caravanne se fournirent d'une sorte de laict aigre, nommé oxygala, qu'ilz portent dedans des sachets de toile penduz aux basts de leurs bestes. Et combien que ledict laict soit grandement humide, toutefois il restoit enfermé dans la toile, sans point percer le linge. Les Grecs et Turcs ont coustume de prendre des aulx esgoussez et les batre en quelque vaisseau de boys, puis les mesler avec de l'oxygala. C'est une viande de grand seigneur, tant elle est plaisante à manger, et de laquelle non seulement les voicturiers ont accoustumé manger, mais aussi les plus grands seigneurs de la court du Turc ... C'est une viande que les Turcs ont en commun usage, et ont opinion que cela les refraischist en esté, et les rechauffe en hiver:
Quae verba Carolus Clusius ita Latine verterit: "Quicumque in caravanna erant, cum viatores tum agasones, genus quoddam acescentis lactis coëmerunt, nomine oxygala, quod lineis sacculis impositum, e suorum iumentorum clitellis suspendere solent: atque licet liquidum admodum sit id lac, lineis tamen sacculis inclusum permanet, nec exstillat. Graeci et Turcae alliorum nucleos in lugneo quodam vasculo contusos oxygalae permiscere solent. Magnatum id edulium, adeo palato gratum est: eo non modo viatores, sed etiam satrapae in Turcica aula vesci solent ... Vulgari admodum est in usu apud Turcas, existimantque eo se per aestatem refrigerari, atque per hiemem calefieri".Petrus Bellonius; Carolus Clusius, interpr., Plurimarum singularium et memorabilium rerum ... observationes (Antverpiae: Plantin, 1589) pp. 153-154 Mox Petrus Gyllius, Bellonii amicus, "oxygalam" venundatam repperit ad ripam Bospori Asiaticam: "pecunias quot habebam dedi ut oxygalam, quae illic in litore agresti sola inveniebatur, emerent".Petrus Gyllius, De Bosporo Thracio libri III (Lugduni: apud Gulielmum Rouillium) p. 185 editionis 1562; Andrew Dalby, "Banquets with the viziers: Diplomats and scholars in Constantinople, 1544-1554" in Petits propos culinaires no. 117 (2020)

His relationibus datis a scriptoribus Europaeis, iogurtum nihilominus usque in saeculum XIX etiamque recentius populis occidentalibus pluribus fere ignotum manebat. Denuo anno 1819 in Bulgaria Gulielmus Macmichael legatus Anglus se "optimum yaourt vel lac acre" gustavisse confessus est.Excellent yaourt, or sour milk: William Macmichael, Journey from Moscow to Constantinople (1819) pp. 142-143 Primus autem, qui confectionem iogurti plene descripserit, fuit peregrinator archaeologusque Gulielmus Martinus Leake. Hic per Peloponnesum iter faciens confectionem domesticam observavit:
"Iogurtum, a Tartaris inventum, a Turcis in Graeciam introductum esse videtur. Ex optimo lacte ovino seu caprino conficutur. Ut πιτυὰ vel coagulum creatur fermentum panis (i.e. farina aqua mixta acescens) capitur, sucus limonii eo spargitur, in lacte bullante dissolvitur, horas 24 retinetur. Ut iogurtum producitur lac novum foco bullatur, crebriter agitatum, deinde usque ad temperaturam moderatam reponitur; coagulum iniicitur (cyathus cafearius satis erit ad sextaria plura facienda); lac cooperitur ne refrigescat; post 3 horas iogurtum iam paratum erit. Cyathus veteris iugurti coagulum optimum erit an novum conficiendum".Yaourt, which seems to be a Tartar invention introduced into Greece by the Turks, is made from the best milk of sheep or goats. To make the pityà or coagulum — take some leaven of bread, that is to say, flour and water turned sour, and squeeze a lemon upon it, dissolve it in boiling milk, and keep it twenty-four hours. To make the yaourt — boil some new milk till it foams, stirring it frequently, leave it till it is cool enough for the finger to bear the heat; then throw in the pityá, of which a Turkish coffee-cup full is sufficient to make several quarts of yaourt. Then cover it that it may not cool too fast, and in three hours it is fit for use. On all future occasions a cup of the old yaourt is the best pityá for the new.
Peregrinatores posteriores, his praeceptis iam oblitis, interdum nomen variis orthographiis dederunt, interdum sine nomine rem pauca cura descripserunt: A. W. Kinglake inter Beduinos "semper" ait "mihi offerebatur youart, genus seri, principales tribuum nomadum delicias";They ... were never backward in offering me the youart, a kind of whey, which is the principal delicacy to be found amongst the wandering tribes".A. W. Kinglake, Eothen (1844) p. 250 Iulius Ballot rebellationis Cretae particeps "nobis", sic narravit, "yaourti oblatum est, solum horum infelicum alimentum, lac coagulatum acerrimum";On nous offre du yaourti, seule nourriture de tous ces malheureux. -- Yaourti: lait caillé très-aigre: Jules Ballot, Histoire de l'insurrection crétoise (Lutetiae: Dentu, 1868) p. 201 Anglae per eandem regionem vagantes qua Leake, sed libri illius expertes, ad ientaculum sumebant "acerrimum crami coagulati genus".A sort of very sour clotted cream: Isabel Armstrong, Two Roving Englishwomen in Greece (Londinii, 1893) 

 Saeculum XX 
Stamen Grigoroff biologus Bulgarus primus omnium de vera natura facultatibusque diaeteticis iogurti anno 1905 Francogallice scripsit. Eruditis rapidissime de his rebus certiores factis, iam anno 1907 praecepta culinaria (quamquam erronea) Theodisce edita sunt; iam anno 1909 erant qui (etiamsi subridentes) se annum aetatis centum et vigesimum attecturos praetendebant."We may live to be 120 by the use of yogurt" in Annals of the American Academy of Political and Social Sciences vol. 34 (1909) p. 174, fide  s.v. "yogurt" Annis 1930 multi hac ratione, neque alia, iogurtum quotidie sumebant, sicut e mythistoria Evelyn Waugh discere possumus.Mrs. Beaver stood ... eating her morning yoghort. She held the carton close under her chin and gobbled with a spoon. "Heavens, how nasty this stuff is. I wish you’d take to it, John. You’re looking so tired lately. I don’t know how I should get through my day without it".Evelyn Waugh, A Handful of Dust (1934) p. 3 Sed et medio saeculo XX, quo aevo plurimi tam Europaei quam Americani iogurtum admirabant, Lawrence Durrell, nominis et naturae iogurti omnino expers, in Corcyra profectus "yaourti" primum gustavit, a sort of junket of curdled milk sprinkled with cinnamon ("melcae genus e lacte coagulato, cinnamo sparsum").Lawrence Durrell, Prospero's Cell (1945) p. 139

 Notae 

 Bibliographia 

 Fontes antiquiores
 saec. XI : 
 saec. XI : 
 1330 : 
 1553 : 
 1555 : 
 1830 : 
 1905 : 
 1907 : 

 Historica et generalia


 Perin Gurel, "Live and Active Cultures: Gender, Ethnicity, and “Greek” Yogurt in America" in Gastronomica vol. 16 (2016) pp. 66-77 JSTOR


 Nevena Nancheva, "Bacillus Bulgaricus: The Breeding of National Pride" in Atsuko Ichijo, Venetia Johannes, Ronald Ranta, edd., The emergence of national food: the dynamics of food and nationalism. Londinii: Bloomsbury (2019) pp. 61-72
 Elitsa Stoilova, "From a Homemade to an Industrial Product: Manufacturing Bulgarian Yogurt" in Agricultural History vol. 87 (2013) pp. 73-92 JSTOR
 Mustafa Tayar, "Herkes için yoğurt" in Dünya Gida (20 Iunii 2013)
 Murat Yurdakök, "Yoğurdun öyküsü, probiyotiklerin tarihi" in Çocuk Sağlığı ve Hastalıkları Dergisi vol. 56 (2013) pp. 43-60

 Microbiologica et diaetetica
 Naglaa Hani El-Abbadi, Maria Carlota Dao, Simin Nikbin Meydani, "Yogurt: role in healthy and active aging" in American Journal of Clinical Nutrition vol. 99 (2014) pp. 1263S–1270S
 Arne Astrup, "Yogurt and dairy product consumption to prevent cardiometabolic diseases: epidemiologic and experimental studies" in American Journal of Clinical Nutrition vol. 99 (2014) pp. 1235S–1242S
 Chen Chen et al., "Role of lactic acid bacteria on the yogurt flavour: A review" in International Journal of Food Properties vol. 20 (2017)
 Hefa Cheng, "Volatile Flavor Compounds in Yogurt: A Review" in Critical Reviews in Food Science and Nutrition vol. 50 (2010)


 Paul F. Jacques, Huifen Wang, "Yogurt and weight management" in American Journal of Clinical Nutrition vol. 99 (2014) pp. 1229S–1234S
 André Marette, Eliane Picard-Deland, "Yogurt consumption and impact on health: focus on children and cardiometabolic risk" in American Journal of Clinical Nutrition vol. 99 (2014) pp. 1243S-1247S
 Martine Piaia et al., "Assessment of the Benefits of Live Yogurt: Methods and Markers for in vivo Studies of the Physiological Effects of Yogurt Cultures" in Microbial Ecology in Health and Disease vol. 15 (2003)
 Dennis A. Savaiano, "Lactose digestion from yogurt: mechanism and relevance" in American Journal of Clinical Nutrition vol. 99 (2014) pp. 1251S–1255S
 Petya Velikova et al., "Microbial diversity and health-promoting properties of the traditional Bulgarian yogurt" in Biotechnology & Biotechnological Equipment vol. 32 (2018)

 Etymologica

 "Yogurt" in 

 Nexus externi 

 Ayşe Baysal, "Yoghurt; A Globalizing Turkish Food" apud Turkish Cuisine
 "History of Yogurt" apud YogurtRight!
 "Homemade Yogurt Recipe with its History" 
 "Dahi: An Ayurvedic View Of Yoghurt" apud Alandi Ayurveda
 "Dadhi: 22 definitions" apud Wisdom Library