Back صلصة السمك Arabic Mueyu de pexe AST Patis BCL Kécap ikan BEW Salsa de peix Catalan Hà-iù CDO Rybí omáčka Czech Fischsauce German Fish sauce English Fiŝsaŭco Esperanto
Liquamen est conditura fermentata, in arte coquinaria populorum multorum usitata, praecipue et ab origine e piscibus (vel abiciendis piscium partibus)[1] sale fermentatis, deinde et variatim ex aliis rebus facta. Liquamina crebrissime a coquis in Asia australi et orientali adhibentur aut ad fercula condienda aut ad embammata creanda.
Inter liquamina piscium enumerari debent:
- Garum, Latine saepe "liquamen", a Graecis Romanisque olim usitatum
- Liquamen piscium in Asia austro-orientali Sinisque meridianis factum, Vietnamice nước mắm, Cambodice teuk trei ទឹកត្រី,[2] Malaice kecap ikan et budu, lingua Thai nam pla น้ำปลา,[3] Laotiane nam pa ນ້ຳປາ,[4] Birmanice ngan pyayay ငါးငံပြာရည်,[5] Sinice yúlù 鱼露,[6] Coreane eojang 어장 et aekjeot 액젓,[7] Iaponice gyoshō 魚醤 (inter quae shottsuru しょっつる 塩魚汁, ishiru いしる, ishiri いしり, ikanago-shōyu), lingua Tagalog patis,[8] Anglice apud Srilankenses blood pickle.[9]
- Liquamina densiora in Asia austro-orientali adhibita sunt tai pla et pla ra in Thailandia, padaek in Laotia.
Inter liquamina ex alia materia fermentata enumerare licet:
- Liquamen e piris aevo Romano factum, castimoniale dictum[10]
- Soia e seminibus Glycine max in Sinis septentrionalibus, Corea, Iaponia fermentata
- Doubanjiang vel liquamen fabarum capsicorumque in Suchuen confectum
- Muri(en) in Levante medio aevo factum[11]
- ↑ Ex piscium "intestinis . . . ceterisque quae abicienda essent": Plinius, Naturalis historia 31.93-95
- ↑ Craig MacKay, Cambodia market study – potential food vehicles for micronutrient fortification. Vasingtoniae: Academy for Educational Development, 2007; Clarisse Vilain et al., "Fish and the Nutrition of Rural Cambodians" in Asian Journal of Agriculture and Food Sciences vol. 4 (2016)
- ↑ Bulan Phithakpol, "Fish Fermentation Technology in Thailand" in Cherl-Ho Lee, Keith H. Steinkraus, P. J. Alan Reilly, edd., Fish Fermentation Technology (Tokii: United Nations University Press, 1993) (pp. 155-166 apud Google Books)
- ↑ Alan Davidson, Fish and Fish Dishes of Laos (Rutland: Tuttle, 1975) p. 104
- ↑ Myo Thant Tyn, "Trends of Fermented Fish Technology in Burma" in Cherl-Ho Lee, Keith H. Steinkraus, P. J. Alan Reilly, edd., Fish Fermentation Technology (Tokii: United Nations University Press, 1993) (pp. 129-154 apud Google Books)
- ↑ Jiang et al. (2007)
- ↑ Lee (1993)
- ↑ Sanchez (2008) p. 408
- ↑ S. Subasinghe, "Fermented Fishery Products in Sri Lanka" in Cherl-Ho Lee, Keith H. Steinkraus, P. J. Alan Reilly, edd., Fish Fermentation Technology (Tokii: United Nations University Press, 1993) (pp. 167-175 apud Google Books)
- ↑ "liquamen ex piris ... liquamen de piris castimoniale": Palladius, Opus agriculturae 3.25.12
- ↑ Iamboninus Cremonensis, Liber de ferculis et condimentis (Anna Martellotti, Il Liber de ferculis di Giambonino da Cremona [Fasano: Schena, 2001]) no. 36; Kanz al-fawāʾid fī tanwīʿ al-mawāʾid (Nawal Nasrallah, interpr., Treasure Trove of Benefits and Variety at the Table [Lugduni Batavorum: Brill, 2018] pp. 162-164, 168-170); Charles Perry, "Medieval Near Eastern Rotted Condiments" in Tom Jaine, ed., Oxford Symposium on Food and Cookery 1987: Taste (Londinii: Prospect Books, 1988) pp. 169-177.