Caro bubula^[1] seu bovilla^[2]^[3] sive vaccina^[4] sive et taurina^[5] e bove et vacca producitur. Caro vitulina et vitellina ex animalibus iuvenibus producuntur.

Notae

↑ "Vitulinam sive bubulam cum porris (acc. sg.)": Apicius De re coquinaria 8.5.2
↑ "carnes bovillae in carbones superpositae": Theodorus Priscianus, De diaeta 1.7
↑ "Beef of ox, Bos taurus castratus L. Caro bovina": George Pearson, Arranged catalogues of the articles of food, seasonings and drinks (Londinii, 1821) p. 12
↑ "De carnibus vero vaccinis vaporatis ...": Anthimus, De observatione ciborum 3
↑ "caro taurina" Alexander Traianus Petronius, De victu Romanorum et de sanitate tuenda (1581) (in indice apud Google Books)

Bibliographia

Fontes antiquiores

1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 雜牲單 = Assorted Animals)
1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 11-15
1938 : "Boeuf" in Prosper Montagné, Larousse gastronomique (Lutetiae: Larousse, 1938) pp. 187-204

Eruditio

"Mort aux vaches: la gastronomie carnassière", "Étude sur la viande bœuf", "Bœuf anglais et français, la nouvelle guerre de cent ans ...", "Ça va saigner!" in Les Cahiers de la gastronomie n° 15 (2013?)
"Ox" in Andrew Dalby, Food in the Ancient World from A to Z (Londinii, 2003. ISBN 0415232597) p. 244-245
"Beef" in Alan Davidson, The Oxford Companion to Food (Oxoniae: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 67-68
Lorna Piatti-Farnell, Beef: A Global History. Londinii: Reaktion Books, 2013
"Beef" in Gillian Riley, The Oxford Companion to Italian Food (Oxonii: Oxford University Press, 2007) pp. 48-50

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