Cusculenes^[1] (conversio vocabuli Arabici ḫuškunānaj, origine Persici) sunt genus collyrarum fartarum vel raviolorum secundum fontem Italicum. Nomina Europaea mediaevalia e.g. "cuskabenchi" et "kakenoles" hodie oblita sunt.^[2]^[3] Praecepta utiliora a scriptoribus Arabicis dantur, praesertim Ibn Sayyār al-Warrāq in Kitāb al-ṭabīḫ ("Libro coquinario") et Ibn Razīn al-Tujībī in Fiḍālat al-ḫiwān.^[4]

Notae

↑ "Cusculenez": Iamboninus Cremonensis, Liber de ferculis et condimentis no. 68-69 (Anna Martellotti, Il Liber de ferculis di Giambonino da Cremona [Fasano: Schena, 2001] pp. 304-305)
↑ "Cuskabenchi": Tacuinum sanitatis (Tacuini sanitatis Elluchasem Elimithar ... Argentorati: apud Ioannem Schottum, 1531 (p. 87 apud Google Books)
↑ "Kakenole": Gualterus de Bibbesworth, Le Tretiz (MS G) 465-466 (Andrew Dalby, interpr., The Treatise of Walter of Bibbesworth [Totenais: Prospect Books, 2012. ISBN 978-1-903018-86-6] pp. 82-83)
↑ Warrāq; Tujibi; Florilegium

Bibliographia

Etymologia et historica

Peter Heine, Kulinarische Studien: Untersuchungen zur Kochkunst im arabisch-islamischen Mittelalter (1988) pp. 101-102
A. Huici-Miranda in Revista del Instituto de Estudios Islamicos vol. 6 (1958) p. 208
Anna Martellotti, Il Liber de ferculis di Giambonino da Cremona (Fasano: Schena, 2001) pp. 91, 99, 101, 226-229, 339-341
Anna Martellotti, "Quinquenelli zoè rafioli" om Annali della Facoltà die Lingue e Letterature Straniere dell' Università di Bari ser. III vol. 15 (2001) pp. 351-372
Frankwalt Moehren in Dictionnaire Etymologique de L'Ancien Francais fasc. J4-5/K (2008)

Praecepta

saec. X : Ibn Sayyār al-Warrāq, Kitāb al-ṭabīḫ (Kaj Öhrnberg, Sahban Mroueh, edd., Ibn Sayyār al-Warrāq: Kitāb al-ṭabīkh [Helsingiae: Finnish Oriental Society, 1987]; Nawal Nasrallah, interpr., Annals of the Caliphs' Kitchens: Ibn Sayyār al-Warrāq's Tenth-Century Baghdadi Cookbook [Lugduni Batavorum: Brill, 2007] cap. 101, pp. 419-421 (Paginae selectae apud Google Books))
1226 : Baghdādī, Kitāb al-ṭabīḫ (A. J. Arberry, A Baghdad Cookery Book [nova ed.] in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001]) p. 86 ("khushknānaj")
saec. XIII : Ibn Razīn al-Tujībī, Fiḍālat al-ḫiwān fide Florilegium
saec. XIII : Kitāb al-ṭabīḫ fī'l-Maǧrīb wa'l-Andalūs (A. Huici Miranda, ed., La cocina Hispano-Magrebi en la España almohade [Matriti, 1965]; Charles Perry, interpr., An Anonymous Andalusian Cookbook of the 13th Century Textus) ("khushkalân")
saec. XIII/XIV : Kitāb waṣf al-ʿaṭima al-muʿtada (Charles Perry, "The Description of Familiar Foods" in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001]) p. 425 ("khushkanānaj")
saec. XIII exeunte : Iamboninus Cremonensis, Liber de ferculis et condimentis no. 68-69 (Anna Martellotti, Il Liber de ferculis di Giambonino da Cremona [Fasano: Schena, 2001] pp. 339-341)
ante 1300 : Coment l'en deit fere viande e claree no. 25 (Constance B. Hieatt, R. Jones, "Two Anglo-Norman culinary collections" in Speculum vol. 61 (1986) pp. 859-882 JSTOR)
ante 1325 : Doctrina faciendi diversa cibaria no. 45 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985]) ("cuskynoles")

Notae

Bibliographia

Nexus interni

Nexus externi