Sumachia

Sumachia"Sumachia": Iamboninus Cremonensis, Liber de ferculis et condimentis no. 53 (vide imaginem nostram). "Sumacheria": Tacuinum sanitatis (Argentorati, 1533) p. 77 (vide imaginem nostram) (conversio vocabuli Arabici سماقية sumāqīya "ferculum e sumacho") est ferculum artis coquinariae Arabicae atque olim Europaeae. Sumāqīya iam saeculo XI inter alia fercula multa ab Abū al-Muṭahhar al-Azdī in fabula Ḥikāyat Abū al-Qāsim refertur.Geert Jan van Gelder, God's Banquet (Novi Eboraci: Columbia University Press, 2000) p. 76

Secundum praecepta ab Ibn al-Mubarrad in Kitāb al-Ṭibāḫa saeculo XV data, caro elixatur, additis petroselino, carotis, rapis, betae foliis, cicere. Separatim sumachum contritum in aqua bulliatur; quae aqua percolatur et in carnes iam fere coctas infunditur.

 Notae 

 Bibliographia 
 Etymologica et historica
 Maxime Rodinson, "Romanía and other Arabic words in Italian" in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery (Totnes: Prospect Books, 2001) pp. 165-182

 Praecepta
 saec. X : 
 1226 : 
 saec. XIII exeunte : 
 saec. XIII/XIV : 
 saec. XIV : 
 1300/1309 : 
 saec. XV : Ibn al-Mubarrad, Kitāb al-Ṭibāḫa (Charles Perry, "Kitāb al-Ṭibāḫa: a fifteenth-century cookbook" in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery (Totnes: Prospect Books, 2001) p. 473

Categoria:Ars coquinaria mediaevalis Arabica
Categoria:Ars coquinaria mediaevalis Europaea
Categoria:Fercula e carnibus