Cuscus
Cuscus[1] (conversio nominis Arabici كسكسي kuskusī) est paratio tritici et categoria ferculorum, origine Barbarico, in gastronomia Maghrebina vel Africae boreo-occidentalis celebris. Maria-Theresia Santamaria-Hernández arguit nomen Arabicum ab adiectivo Latino *coscosus originem duxisse, quod praecipue in Mauretania et fortasse in Hispania adhiberetur. Nomen Latinum coscus et cossus, quod a priscis linguis Mediterraneis mutuatum est, in mulomedicorum scriptis et in glossariis legitur, atque termites, vermes ligneos et vermes intestinales significat. Adiectivum *coscosus igitur huic ferculo Mauro ex globulis semolinae facto metaphorice adhiberi potuit.[2]
Notae
[recensere | fontem recensere]- ↑ "ferculum esitant ... quod vernaculá linguá CUSCUS vocant" (p. 94 apud Google Books)
- ↑ Santamaría Hernández, M. T. (2025) «En los hormigos estaba la clave: etimología latina de (al)cuzcuz», Revista de Estudios Latinos, 25(1), pp. 121–152. doi: 10.23808/rel.v25i1.117562
Bibliographia
[recensere | fontem recensere]- Eruditio
- Katharina Graf, "Taste knowledge: couscous and the cook's six senses" in Journal of the Royal Anthropological Institute (2022) pp. 1-18
- Praecepta
- 1870 : Urbain-Dubois, Cosmopolitan cookery: popular studies (Londinii: Longmans) p. 11 ("'Cuscus' of the Arabs")
- 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) pp. 18-19, 33-34 ("Algiers: Taam bel horour (couscous); Arabia: Shurbit khaskhas")
- 2025: Santamaría Hernández, M. T., «En los hormigos estaba la clave: etimología latina de (al)cuzcuz», Revista de Estudios Latinos, 25(1), pp. 121–152.