Embamma

Embamma"Intuba ex embammate vel melle et aceto acri": Apicius sive De re coquinaria 3.18.1. "Embamma in cervinam assam": ibidem 8.2.7 (-atis, n.; Graece ἔμβαμμα) sive intinctus 15.118, 20.65, 20.81 est conditura quae iuxta ferculum in mensam infertur ut comedentes ofellas vel frusta ciborum eae intingant. Embammata modis distinctis in arte coquinaria variarum regionum adhibentur.

De embammatibus ab Asia in Europam saeculo XVIII ineunte importatis haec scripsit Carolus Lockyer mercator: "Soia in cupis e Iaponia, kecap optimum e Tonchino advehuntur, sed bona cuiusque generis parvo pretio apud Sinas conficiuntur venundanturque. Nullum emas nisi correctum sit, id quod apud mercatores potius quam tabernarios reperies. Statim deprehendas, in lagoenas mittas ... Nullam rem provectiorem scio".Soy comes in tubs from Jappan, and the best ketchup from Tonqueen, yet good of both sorts are made and sold very cheap in China. Buy none but what is right, which you are likelier to meet with among the merchants than shop-keepers ... draw it off immediately, and secure it in bottles ... I know not a more profitable commodity. Charles Lockyer, An account of the trade in India (Londinii, 1711) pp. 128-129  

 Index embammatum 
 Embamma gribiche artis iusculariae Francicae
 Embamma Magonicum artis iusculariae Francicae
 Jaew, genus embammatum Laotianorum
 Kecap, liquamen et embamma Malaesianum (e quo nomine liquamen e lycopersicis ketchup linguis vernaculis appellari solet)
 Liquamen e capsicis apud Americanos aliosque usitatum
 Liquamen e piscibus, rarius embamma a se ipsum, saepe in embammatibus iuxta alia impensa usitatum
 Liquamen e lycopersicis apud Americanos aliosque usitatum
 Nam chim, genus embammatum Thailandensium
 Nam phrik, genus embammatum Thailandensium e capsicis 
 Nước chấm, genus embammatum Vietnamensium
 Sacivi, embamma e nucibus Georgianum
 Soia, conditura et embamma e Glycine max apud Sinas aliosque usitatum
 Taramas, embamma Turcicum et Graecum e piscium ovis
 Tzatzicium, embamma Levantinum iogurtinum e cucumeribus

 Notae 

 Bibliographia 
 Christine France, The Complete Book of Sauces, Salsas, Dips, Relishes, Marinades, and Dressings. Novi Eboraci: Lorenz Books, 2001
 Dan Jurafsky, "The Cosmopolitan Condiment: an exploration of ketchup’s Chinese origins" in Slate (30 Maoo 2012)
 "Dips" 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
 Dawn Stock, The Encyclopedia of Homemade Dips. Philadelphiae: Courage Books, 1996.

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Categoria:Ars coquinaria