Liquamen e capsicis
Liquamen e capsicis[1] (Anglice seu pepper sauce sive hot sauce) est genus iurum quo coqui ut saporem pungentem ferculis suis addant utuntur. Eadem liquamina crebriter tamquam embammata in mensis proponuntur. E capsicis aliisque holeribus et aromatibus conficiuntur.
Talium liquaminum nostro tempore celeberrimum Tabasco appellatur; cuius famam iam diu aemulant Crystal Hot Sauce et Louisiana Hot Sauce.
Origo et historia[recensere | fontem recensere]
Liquamen sub nomine Anglico pepper sauce primum ut videtur descripsit Gulielmus Dampier, qui anno 1686 in insula Iamaica observavit. Eo tempore sucus lumiarum in hoc liquamen incorporatus est, cuius locus recentius ab aceto suppletus erit:
- The lime is a sort of bastard or crab-limon ... The juice is ... used for a particular kind of sauce, which is called pepper-sauce, and is made of cod-pepper, commonly called Guinea-pepper, boiled in water, and then pickled with salt, and mixt with lime-juice to preserve it.[2]
Notae[recensere | fontem recensere]
- ↑ Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.
- ↑ Dampier (1697) p. 296
Bibliographia[recensere | fontem recensere]
- Fontes antiquiores
- 1648 : Henry Hexham, Het groot woorden-boeck gestelt in 't Neder-duytsch ende in 't Engelsch (Roterodami: Arnout Leers) "Peper-sausse: Pepper-sauce"
- 1697 : William Dampier, A New Voyage Round the World (Londinii: James Knapton) p. 296 apud Internet Archive
- 1800 : David Vinton, nuntii in Providence Journal [Insulae Rhodensis] (26 Martii 1800, p. 1) ("Cayenne Pepper-Sauce in bottles"); (3 Decembris 1800, p. 1) ("warranted Mustard and Cayenne, India Soy, Capers, Pepper-Sauce, Anchovies")
- 1848 : "A Gentleman of the Press, or the difficulties of a day" in Gazette of the Union, Golden Rule and Odd-fellows Family Companion vol. 8 (4 Novembris 1848) pp. 330-331 ("pepper sauce")
- Eruditio
- John T. Edge, "A Chili Sauce to Crow About" in New York Times (19 Maii 2009)
- Alice Fisher, "‘Like eating battery acid’: British tongues on fire as sales of hot sauce soar" in The Observer (29 Iulii 2023)
- Roger M. Grace, " Reminiscing: Tabasco Sauce" (series commentationum) in Metropolitan News-Enterprise (2004-2006)
- Denver Nicks, Hot Sauce Nation. Chicagine: Chicago Review Press, 2017
- Praecepta culinaria
- 1841 : Morris Mattson, The American Vegetable Practice. Bostoniae: Daniel L. Hale (vol. 1 p. 279 apud Google Books) ("Pepper sauce: pods of the capsicum steeped in vinegar")
- 1841 : Samuel Thomson, The Thomsonian Materia Medica, or botanic family physician. 13a ed. Albaniae Novi Eboraci (p. 752 apud Google Books) ("strong pepper sauce")
Nexus externi[recensere | fontem recensere]
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- Chuck Evans, "The Real History of Tabasco®" (2012)