Liquamen lycopersici

Liquamen lycopersiciTuomo Pekkanen & Reijo Pitkaranta, Lexicon hodiernae Latinitatis Finno-Latino-Finnicum. Societas Litterarum Finnicarum, 2006."lycopersici liquamen": Ebbe Vilborg, Norstedts svensk-latinska ordbok, editio secunda, 2009. est liquamen condimentarium dulce e lycopersicis factum. Colore rubro saepissime est, interdum flavo. Designatio Anglica tomato ketchup a vocabulo Malayano kecap (scilicet "liquamen") mutuata est.

 Notae 

 Bibliographia 
 Dan Jurafsky, "The Cosmopolitan Condiment: an exploration of ketchup’s Chinese origins" in Slate (30 Maii 2012)
 "Ketchup" in Andrew F. Smith, ed., The Oxford Companion to American Food and Drink. Oxford University Press, 2007 
 Andrew F. Smith, Pure Ketchup: A History of America's National Condiment, with Recipes. University of South Carolina Press, 1996. ISBN 978-1-57003-139-7
 Andrew F. Smith, The Tomato in America: Early History, Culture, and Cookery. University of Illinois Press, 2001. ISBN 978-0-252-07009-9

 Praecepta
 1804 : Alexander Hunter, Culina famulatrix medicinae, or Receipts in cookery ... by Ignotus (Eboraci: Mawman, 1804) p. 128 ("Tomata sauce")
 1807 : Maria Rundell, A new system of domestic cookery (2a ed. Londinii: John Murray) p. 116, fide A. Smith; (nova ed., 1808) p. 116 ("Tomata sauce, for hot or cold meats") 
 1817 : William Kitchiner, Apicius Redivivus, or The Cook's Oracle (Londinii: Bagster, 1817) no. 443 ("Tomata catsup")

 Nexus externi 

Categoria:Embammata
Categoria:Solanum lycopersicum