Kecap: Liquamen
Kecap (vocabulum Malaicum et Indonesium, origine Sinicum) est liquamen sicut in insulis Asiae austro-orientalis parari solet.
Sub hoc nomine compehenduntur kecap ikan vel liquamen e piscibus; kecap manis vel soia densa et dulcis; kecap asin vel soia levis et salsa.
Kecap Indonesium, praecipue kecap manis, sicut ius vel conditura in fercula coquenda adhibetur, quae hac ratione nomine kecap appellantur, exemplorum gratia babi kecap de carne porcina, ayam kecap de pullina. Kecap manis in embammatibus saepe usitantur.
Eodem nomine, sed orthographiis ketchup et catchup, liquamina et condimenta Britanniae et Civitatum Foederatarum nuncupantur, quorum hodie optime cognoscitur tomato ketchup.
Notae
Bibliographia
- Praecepta
- 1729 : Eliza Smith, The Compleat Housewife. 3a ed. Londinii, 1729 (p. 70 apud Google Books) ("To make English Katchop")4a ed. 1730 p. 77
- 1747 : Hannah Glasse, The Art of Cookery Made Plain and Easy (Londinii, 1747) pp. 121-122, 156 ("To make ketchup to keep twenty years; To make ketchup")
- 1755 : Hannah Glasse, The Art of Cookery Made Plain and Easy (5a ed. Londinii, 1755) p. 334 ("To make English catchup")
- 1873 : "Ket-chop" in Alexandre Dumas, Grand Dictionnaire de cuisine (Lutetiae: Lemerre, 1873) p. 1006
- Eruditio
- Dan Jurafsky, "The Cosmopolitan Condiment: an exploration of ketchup’s Chinese origins" in Slate (30 Maii 2012)
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