B. Volume, studii, articole ALLEN, B., Hierbas y especias para la coc<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>a, Madrid, 1982. ALLESIO, G., Storia l<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>guistica di un antico cibo rituale: i macche<strong>ro</strong>ni: Atti dell' Accademia Pontiana, n. s. Vol. VIII, pag. 261- 80., 1958 AMOURETTI, M. C., Le pa<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> et l' huile dans la Grèce antique, Annales Littéraires de l' Univer<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>té de Besançon, 328, Paris, 1986. ANDRÉ, J,. Lexique des termes de botanique en lat<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>, Paris, 1956. ANDRÉ, J., Les noms d' oiseaux en lat<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>, Paris, 1967. ANDRÉ, J,. L' Alimentation et la cuis<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>e à Rome, Paris 1981 (1961). ARNOTT, W. G. Athenaeus and the Epitome: texts, manuscripts and early editions, în Braund, D. & Wilk<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>s, J. (ed.), pag. 41-53, 2000. ARNT, A., 'Silphium', în Spic<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>g up the Palate: Studies of Flavour<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>gs - Ancient and Modern. P<strong>ro</strong>ceed<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>gs of the Oxford Sympo<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>um on Food and Cookery, 1992. AYKROYD, W. R., El trigo en la alimentación humana, FAO, Roma, 1970. BALDRY, H. C., The Idlers' Paradise <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> Attic comedy, Greece & Rome 22, pag. 49-60, 1953. BALDWIN, B., Athenaeus and his work, Acta Clas<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>ca 19, pag. 21-42, 1976. BALSDON, J.P.V.D, Life and Leasure <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> Ancient Rome, London, 1969. BARRÍA, J., El lib<strong>ro</strong> del pan, Barcelona, 1986. BATTAGLIAi, Milano, 1989. BECHET, F., MELLITOS VERBORUM GLOBULOS (Pet<strong>ro</strong>n. Sat. 1, 3). Quelques notes, R. R. L., XXXVIII, 1-3, p. 47-52, Bucarest, 1993. BECHTEL, F., Die griechischen Dialekte, I-III, Berl<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>, 1921-4 (repr. 1963). BEK, L., Quaestiones Conuiuales: The Idea of the Tricl<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>ium and the Stag<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>g of Convival Ceremony f<strong>ro</strong>m Rome to Byzantium, ARID 12: 81-107, 1983. BENDER, H., Römische Strassen und Strassenstationen. Kle<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>e Schriften zur Kenntnis der römischen Besetzungsgeschichte Südwestdeutschland 13, Stuttgart, 1975. BENDER, H., Römischer Reiseverkehr. Kle<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>e Schriften zur Kenntnis der römischen Besetzungsgeschichte Südwestdeutschland 20, Stuttgart, 1978. BENGURIA, Lot<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>a, Mariscos y especies af<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>es, Bilbao, 1992. BENVENISTE, E., Institutions <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>do-eu<strong>ro</strong>péennes, 2 vol., Paris, 1969. BERGQUIST, B., 'Sympotic Space: A Functional Aspect of Greek D<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng><st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>g-Rooms' în Murray, 1990 pag. 37-65. BERNABÉ, A., Coc<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>a y cultura en la Grecia antigua, în AAVV, Conferencias <st<strong>ro</strong>ng>cul<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>ar</st<strong>ro</strong>ng>ias, Barcelona, pag. 41-57, 1982. BERNSTEIN, W.H., A Sense of Taste: Catullus 13: CJ 80, 1985, pag. 127-30. BERTELLI, L., L' utopia sulla scena. Aristofane e la pa<strong>ro</strong>dia della città, Civiltà Clas<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>ca e Cristiana 4, pag. 215-261, 1983. BERTHIAUME, G., Les Rôles du Magei<strong>ro</strong>s. Étude sur la boucherie, la cuis<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>e et le sacrifice dans la Grèce ancienne, Leiden, 1982. BESNIER, M., Pistor. Pistr<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>as, DS, IV/1, pag. 494-502, 1907. BEVAN, D., Literary Gast<strong>ro</strong>nomy, Amsterdam, 1988. BIELOLHAWEK, K., Precittistica convivale e <st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>mpo<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>ale nei poeti greci (da Ome<strong>ro</strong> f<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>o alla <st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>lloge teognidea e la Crizia), Wienner Studien 58, 1940, pag. 11-30, 1983. BILABEL, F., Opsartytiká und Verwandtes, Heidelberg, 1920. BILABEL, F., Kochbücher în Pauly-Wissowa RE, 11, 932-41, 1921. BILABEL, F., Antike Küche, Munich, 1927. BINI, G., Catalogue of Names of Fishes, Molluscs and Crustaceans of Commercial Importance <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> the Mediterranean (FAO), 1965. BLANC, N. & NERCESSIAN, A., La cuis<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>e <strong>ro</strong>ma<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>e antique, Grenoble, 1992. 268
BLANK, H., Essen und Tr<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>ken bei Griechen und Römern, Antike Welt 11.1 pag. 17-34., 1980. BLANK, H., E<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>führung <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> das Privatleben der Griechen und Römer, Darmstadt, 1986. BOIS, D., Les plantes alimentaires chez tous les peuples et à travers les âges: vol. I, Phané<strong>ro</strong>games légumières, Paris, 1927; vol. II, Phané<strong>ro</strong>games frutières, Paris, 1928; vol. III, Plates à épices, à a<strong>ro</strong>mates, à condiments, Paris, 1934; vol. IV, Les plantes à boissons, Paris, 1937. BOURGUET, E., Le dialecte laconien, Paris, 1927. BRAUN, T., Barley cakes and emmer bread, în Wilk<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>s, J., Harvey, D. & Dobson, M., pag. 25- 37. BRAUND, S., Juvenal on how to (tr)eat people, Omnibus, 1986. BRAUND, D. & WILKINS, J., Athenaeus and his world. Read<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>g Greek culture <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> the Roman Empire, Exeter, 2000. BROTHWELL, D. & BROTHWELL, P., Food <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> Antiquity. A survey of the diet of early peoples, London, 1969. BRUMFIELD, A., Cakes <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> Liknon: Votives f<strong>ro</strong>m the Sancuary of Demeter and Kore on Ac<strong>ro</strong>cor<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>th, Hesperia, vol. 66, nr. 1, 1997, pp. 147-172. BURKERT, W., Kek<strong>ro</strong>pidensage und Arrephoria. Vom Initiationritus zum Panathenäenfest, Hermes, XCIV 1966, pp. 1-La saga delle Cec<strong>ro</strong>pidi e le Arreforie: dal rito di <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>iziazione alla festa delle Panatenee, în M. Detienne, Il mito. Guida storica e critica, Roma-Bari, Laterza, 1989, pp. 23-49. CAMPBELL, A.Y., Pike and Eel: Juvenal 5, 103-6: CQ 39, 1945, pag. 46-48. CARCOPINO, J., 1979. CASABONA, J., Recherches sur le vocabulaire des sacrifices en grec, des orig<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>es à la f<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> de l' époque clas<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>que, Aix-en-P<strong>ro</strong>vence, 1967. CASADESÚS, F., Cien años de <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>vestigación semántica: de Michel Bréal a la actualidad. Actas del Congreso Internacional de Semántica, II. Ed. M. Martínez Hernández y ot<strong>ro</strong>s, Madrid, Ediciones Clá<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>cas, 2000. CASEVITZ, M., Repas, fest<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>s et banquets: un peu d' histoire des mots grecs, Cahiers des études anciennes 24, pag. 201-21, 1990. CHANTRAINE, P., La Formation des noms en grec ancien, Paris, 1933. CHANTRAINE, P., Études sur le vocabulaire grec, Paris, 1956. CHEVALIERGHEERBRANT, A., , (trad. <strong>ro</strong>m.), vol. I-III, Ed. Artemis, 1995. CLASSEN, C.J., Horace - a Cook?: CQ nr. 28, pag. 333-48, 1978. COLLIN-BOUFFIER, S., La cuis<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>e des grecs d' Occident, symbole d' une vie de tryphé?, Pallas 52, pag. 195-208, 2000. COOPER, F. & MORRIS, S., D<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng><st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>g <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> Round Build<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>gs, în Murray, pag. 66-85, 1990. CURTIS, R. I. (ed.), Studia pompeiana et clas<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>ca <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> honor of Wilhelm<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>a F. Jashemski, New Rochelle, 1989. DALBY, A., Silphium and Asafoetida, Spic<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>g up the Palate: Studies of Flavour<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>gs - Ancient and Modern, Totnes, 1992. DALBY, A., Unequal Feasts: Food and its Social Context <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> Early Greece, London, 1994. DALBY, A., Archestratus where and when, în Wilk<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>s, Harvey, Dobson, 1995. DALBY, A., Siren Feasts. A history of food and gast<strong>ro</strong>nomy <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> Greece, London New York, 1996. DALBY, A. & GRAINGER, S., The Clas<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>cal Cookbook, London, 1996. DALBY, A., Food <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> the Ancient World f<strong>ro</strong>m A to Z, London-New York, 2003. DAVIDSON, A., Mediterranean Seafood, London, 1981. 269
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THEODOR GEORGESCU VOCABULARUL CULIN
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Sumar Introducere .................
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3. Variante morfologice <stro
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literare cu toate speciile aferente
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langue latine, Par
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numai Dionysios 1
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i - â de collectanea oade.
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dulciuri. Medicul Celsus În seco
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Nicocles, dulciuri laconiene.
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a Aristofan. Nicophon com
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Athenaios. ui al II-lea p. -lea. M
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care numise o varietate de daf<stro
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Nigidius Figulus. În secolul al II
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II. Nume de produse de patiserie A
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, în mai multe contexte, a cereal
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Cezarea 2 , Gregorie din</s
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uJpo; th'" ajplhstiva" diakovnion e
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prwvth/ JUgieinw'n
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latinescului lagan
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sfr. 184 ap. Ath. 110d) to;n a[zumo
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de vers din piesa
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explicat 1 . 17. hJ *ejmplativa / i
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JErmh'" este o pevmma. Numele ei e
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qeoi'" ejpiquovmena a[lfita. ejpirr
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explica sensul turtei gou'ro" 1 , p
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i[trion: (Harp. Mend. ap. Ath. 648b
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oujk e[sti kanduvlou" [...] oJ mavg
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(Deukalivwn) epararea ei cu
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[tw']n quomevnwn ejn tai'" sunovd[o
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nastov" fr. 13 Kassel-Au
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dulciurilorstreptoiv, precizându-l
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skwvlhx, ut de Alk 40. hJ shsamiv"
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muvron, stevfano", aujlhtriv". Nume
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Spovpia este o turt pevmma
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se derivatul (oJ a[rto") thganivth
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Teuqiv" este o pevmma. sensul com
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Ta;n o[in, w\ Davm
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Cauwvn este numele folosi</
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. povpana 1. to; povpanon Turta Po
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povpanon, prin car
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2) ejpevque de; qeoi'" livbanon, ke
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ajresthvr, kai; uJgiveia 1 oJmoivw"
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\Iri" este numele unei turte sacrif
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c. pelanoiv 1. oJ pelanov" Turta P
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ajcaivnhn stevato" e[mplewn travgon
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4. oJ / hJ e[lafo" [Elafo" este o
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sacrificiu de tip pevmmata Sc
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B. P ma'zai 1. ma'za / mavza Ma
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în ceremonialul bou'" m
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, în poemul Banchetul (Dei'pnon) a
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de ma'zai: (Trypho fr. 19, 3) aiJ j
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În secolul al IV- l Iulian Apostat
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(mavza"-ar putea face tot cu un ter
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tetrimmevnhn, e[ti de; kardamavlhn
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. Ar putea fi, , den-daliv", a.
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krivnon kalouvmenon kai; sch'mav ti
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18. hJ kurbaivh / kurkaivh Kurbaiv
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închinate lui Tro
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al XII-lea p. gramaticul Ioannes Tz
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Paroyiv" este numele une ma'za.
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asupra acestui nume. În secolul I
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uceau sacrificii: (Lex. Seg. (=AB)
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Ploutos yaistovnPl. 1
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caracterizând-plakou'"), trimiând
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4. plakouvntino" t
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plakou'" carivsio"
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tratate Despre (Peri; Plakouvntwn)
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povpanon, puramou'", shsamiv", turo
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Aujtovmatai de; kivclai metV ajmhti
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a[rtuma, wJ" jAnakrevwn
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cf. etimologia); plakou'nte" 1 sunt
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1 , dar este folos 2 . Astfel, nume
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derivat în ivth" de la a[ttana, th
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hrysippos d<strong
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- e[gcutoi trebuie mai întâi
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s.u. ejmfavaton) plakou'nta teturwm
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propriu--erau este poetul
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ejci'no", âui , qrummativ"
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Pivnax oJ prw'to" tw'n megavlwn hJg
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-în : (Hsch. s.u. karuwvn) plakou
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versuri, C de bun-venit (katacuvsma
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Mult mai târziu, în secolul al VI
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tehnic obscur, apropiat de got. hla
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o ei: (Matro Parod. fr. 4, ap. At
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lag(a?)ronivth" bin</str
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pentru a denumi ajmovra 1 : (Phile
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i mu'ma ierburi aromatice 2 . S<str
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Pagkarpiva 1 diverse fructe. Cuv
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în secolul al II-Lexicon Sabbaticu
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puramiv" shsamiv" -ar ibid.) hJ ej
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JRuvhma lavganon 1 , ambele fi<str
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67. oJ streptov" / to; streptovn ul
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ejn compusul ejnturivth" 1
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Filoxevneio" plakou'"). Numele
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eceda versul deja citat: (ibid.) ka
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auJto;" dV ajnh;r pwlei' kivcla", a
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III. Nume de produse de patiserie
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nou: consiplacenti
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Africia este o libum. Numele ei es
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Farreum (sc. libum) este o i. Nume
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Gratilla este un tip de libum). Nu
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În epoca Charisiu
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lua forma degetelor strânse ale un
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B. P placentae 1. placenta a Roman
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Seneca, într--l pe Attalus 1 Sen.
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a la , în primul rând, pe placu
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Singura atestare a
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Mult mai târziu, în sec. IV p., c
- Page 217 and 218: f. Pauliniano;n kl
- Page 219 and 220: 1 crustulum: (Spart. Hadr. 21, 4)
- Page 221 and 222: (formaster) frigidus era
- Page 223 and 224: Numele globus al
- Page 225 and 226: lacertulus lacertu
- Page 227 and 228: h ca Chrysippos pr
- Page 229 and 230: Maza este o de Numele ei este o tr
- Page 231 and 232: printre Arn. Nat.
- Page 233 and 234: scriblta din
- Page 235 and 236: Sibitillus, cu varianta subitil
- Page 237 and 238: IV. Micro-câmpul lexical al produs
- Page 239 and 240: -câmpului lexical al numelor de pr
- Page 241 and 242: eris sau Polydeukes pentru lumea
- Page 243 and 244: C. a. Etimologia numelor de produs
- Page 245 and 246: laganum lavganon, d skriblivth",
- Page 247 and 248: nastov" nastov" navssw oJ e[gcuto
- Page 249 and 250: ajmfiv + subst. = ajmfelai?" a
- Page 251 and 252: , kavrdamon. În schimb, ka
- Page 253 and 254: plaqanivta" derivat de la plavqan
- Page 255 and 256: , în secolul al II-lea p., gramati
- Page 257 and 258: D. a. Etimologia numelor de produs
- Page 259 and 260: hamus - b. Nume de pro
- Page 261 and 262: 1. SENS PRINCIPAL dulciuri de la r
- Page 263 and 264: produse de patiserie din</s
- Page 265 and 266: crem. dial. din C
- Page 267: VI. BIBLIOGRAFIE ADRADOS, F. R. &
- Page 271 and 272: GOWERS, E., The Loaded table. Repre
- Page 273 and 274: WEEBER, K-W., Die Wein</str
- Page 275 and 276: . povpana c. pelanoiv 275 40. hJ sh
- Page 277 and 278: 277 19. oJ ejmpevpta" / to; *e[mpep
- Page 279 and 280: 279 7. copta .....................