Collyra

Collyra^[1]^[2]^[3]^[4] (a Graeco κολλύρα), vel pasta vermiculata,^[5]^[6] est species cibaria e pasta subacta formata. Rerum gestarum scriptores rentur collyram ex Asia orientali crevisse, deinde alias in partes orbis terrarum stratam esse. Asiaticis in rebus culinariis frequentissime historice inventa est, quae autem licet omnibus gentibus hodie edenda sit. Variis generibus materiarum facta vel dulci vel condito iure saepius coquitur. Cibo a variis gentibus saeculi XXI commodius parato, collyra crebriter in ferculis promptis omnino invenitur.

Pasta vermiculata modo mercis monstrata.

Nomine collyrae vel pastae vermiculatae indicari possunt:

capilluli^(d) (Italice capellini)
pasta vitrea^(d) (Iaponice harusame)
hiyamugi^(d)
udon^(d)
ramen
soba^(d)
somen^(d)
spacelli (Italice spaghetti)
vermiculi^(d) (Italice vermicelli)

Notae

↑ Cf. “collyra” apud C. T. Lewis et C. Short (1879). A Latin Dictionary. Oxoniae: Oxford University Press.
↑ Traupman, Ioannes. 2007. Latin and English Dictionary. Ed. tertia. p. 104. Novi Eboraci: Bantam Dell. ISBN 978-0-553-59012-8.
↑ Ebbe Vilborg, Norstedts svensk-latinska ordbok, editio secunda, 2009.
↑ Ut ad alios sensus – similiores panis quam pastae – de hoc vocabulo tuearis, vide “collȳra” apud Marchant, Iacobum Robertum Vernam, et Fletcher, Carolum Iosephum (1904). Cassell's Latin dictionary: Latin-English and English-Latin. Londinii, Lutetiae, Novi Eboraci, Melburniae: Cassell and company. p. 108 [PDF]; et “collyra” apud F. Gaffiot (1934). Dictionnaire illustré latin-français. Hachette. p. 344.
↑ Davidis Morgan et Patricii Oeni Neo-Latin Lexicon (2018)
↑ Ebbe Vilborg, Norstedts svensk-latinska ordbok, editio secunda, 2009, sub voce "spagetti".

Bibliographia

Eruditio

"Staples: Noodles and Other Flour Foods". 2019. Flavor & Fortune vol. 26 no. 2 pp. 12-14
Dickie, John. 2010. Delizia! The Epic History of Italians and Their Food. Novi Eboraci: Atria Books. ISBN 0743278070.
Errington, Frederick, et al. eds. 2013. The Noodle Narratives: The Global Rise of an Industrial Food into the Twenty-First Century. Berkeleiae: University of California Press.
Rodinson, Maxime, Charles Perry, et Arthur J. Arberry. 2001. Medieval Arab Cookery. Prospect Books. ISBN 0907325912.
Serventi, Silvano, et Françoise Sabban. 2002. Pasta: The Story of a Universal Food. Novi Eboraci: Columbia University Press. ISBN 0231124422.
Sinclair, Thomas R., et Carol Janas Sinclair. 2010. Bread, beer, and the seeds of change: Agriculture's imprint on world history. Wallingford: CABI. ISBN 978-1-84593-704-1.

Praecepta culinaria

1330 : Hu Si-hui, Yinshan zhengyao (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] p. 282 et passim)
ante 1374 : Ni Zan, Yunlintang yinshi zhidu shi 2, 9 (Teresa Wang, E. N. Anderson, "Ni Tsan and his Cloud Forest Hall Collection of Rules for Drinking and Eating" in Petits Propos Culinaires no. 60 (1998) pp. 27, 29)
1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., Appetizers 1-5
2019 : Fuchsia Dunlop, The Food of Sichuan (Londinii: Bloomsbury, 2019) pp. 342-367