DAVIDSON, J., 'Fish, Sex and Revolution', Clas<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>cal Quarterly 43, 53-66, 1993. DAVIDSON, J., 'Opsophagia: Revolutionary Eat<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>g at Athens' <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> Wilk<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>s, Harvey, Dobson, 1995. DAVIDSON, J., Courtesans and Fishcake. The consum<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>g pas<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>ons of clas<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>cal Athens, London, 1997. DAVIES, Anna Morpurgo & LEVICK, Barbara, KOPTOPWLHS, în The Clas<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>cal Review, vol. 21, nr. 2, pp. 162-166, 1971. DEBIDOUR, V.-H. & MUSURILLO, H., Méthode d'Olympe. Le banquet [Sources chrétiennes 95. Paris: Éditions du Cerf, 1963] DEGANI, E., On Greek Gast<strong>ro</strong>nomic Poetry 1, Alma Mater Studiorum, Bologna, pag. 51-63, 1990. DEGANI, E., On Greek Gast<strong>ro</strong>nomic Poetry 2, Alma Mater Studiorum, Bologna, pag. 164-75, 1991. DEGANI, E., L' elemento gast<strong>ro</strong>nomico nella commedia greca postaristofanea, în López Férez, J. A., , Madrid, pag. 215-225, 1998. DETIENNE, M., La cuis<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>e de Pythagore, Archives de Sociologie des Religions 15, pag. 141- 162, 1970. DETIENNE, M. & VERNANT, J-P., La cuis<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>e du sacrifice en pays grec, avec les contrib. de DURAND, J. L., Georgoudi S., Hartog F. & Svenb<strong>ro</strong> J.: Bibl. des hist., Paris, 1979. DOHM, H., Magei<strong>ro</strong>s. Die Rolle des Kochs <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> der Griechisch-Römischen Komödie, Munich, 1964. DOSI, A., & SCHNELL, F., A tavola con i Romani antichi, Roma, 1984. DUMÉZIL, G., EDMUNDS, L., Ancient Roman and Modern American Food: A Comparative Sketch of two Semiological Systems: Comp. Civilizations Review 5, pag. 52-68, 1980. ERNOUT, A., Les éléments dialectaux du vocabulaire lat<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>, Paris, 1929. ERNOUT, A., Aspects du vocabulaire lat<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>, Paris, 1954. ERNOUT, A., Philologica I II, Paris, 1946, 1957. ETIENNE, R., A p<strong>ro</strong>pos du garum sociorum, Latomus 29, pag. 297-313, 1970. FAUTH, W., Kul<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>arisches und Utopisches <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> der griechischen Komödie, Wiener Studien 7, pag. 39-62, 1973. FLADRIN, J.-L. & MONTANARI, M., Storia dell' alimentatione, Roma-Bari, 1996. FLINTOFF, E., Food for Thought: Some Imag<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>ary <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> Per<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>us Satire 2, Hermes 110, pag. 341- 54, 1982. FORSTER, R., & RANUM, O., Food and Dr<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>k <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> History, Baltimore, 1979. FOUCAULT, M., The History of Sexuality, Volumul 2, 'The Use of Pleasure', New York, 1985. GALLO, L., Alimentazione e clas<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng> sociali: una nota su orzo e frumento <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> Grecia, Opus 2, pag. 449-472, 1983. GARCÍA SOLER, M. J., El arte de comer en la antigua Grecia, Madrid, 2001. GARNSEY, P., Fam<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>e and Food-Supply <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> the Graeco-Roman World, Cambridge, 1988. GARNSEY, P., Food and society <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> Clas<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>cal Antiquity, Cambrige, 1996. GIACOPELLO PUMILIA, G., Ars Magirica. Storia e gast<strong>ro</strong>nomia del Mediterraneo antico, Roma, 1992. GIANNINI, A., La figura del cuoco nella commedia greca, Acme 13: 135-216, 1960. GOODY, J, Cook<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>g, Cuis<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>e and Class, Cambridge, 1992. GOURÉVITCH, D., Le menu de l' homme libre: recherches sur l' alimentation et la digestion dans les oeuvres en p<strong>ro</strong>se de Sénèque le philosophe, în Mélanges P. Boyancé, pp. 311-44, Roma, 1974. GOZZINI GIACOSA, I. A Taste of Ancient Rome, Chicago, 1992. 270
GOWERS, E., The Loaded table. Representations of Food <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> Roman Literature, Oxford 1993. GRAY, P., Honey f<strong>ro</strong>m a Weed, London, 1986. GRIMAL, P., C, vol. I- GÜNTHER, R.T., The Oyster Culture of the Ancient Romans: Journal of the Mar<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>e Biological Association, 4, pag. 360-5, 1897. HAUSSLEITER, J., Der Vegetarianismus <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> der Antike, Berl<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>, 1935. HEIBERG, U., Gewürze, Weihraucht, Seide. Welthandel <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> der Antike: Kle<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>e Schriften zur Kenntnis der römischen Besetzungsgeschichte Südwestdeutschland 27, Stuttgart 1981. HÉMARDINQUER, J.-J., Pour une histoire de l' alimentation, Cahiers des Annales 28, Paris, 1970. HOUGHTON, W., Notices of fungi <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> Greek and Lat<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> authors, Annals and Magaz<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>e of Natural History, 1885 pag. 22-49. HUERBIN, W., Römisches B<strong>ro</strong>t. Mahlen - Backen - Rezepte. Augster Blätter zur Römerzeit 4 (Augst 1980¹, 1994²). HUDSON, N., Food <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> Roman Satire: S. Braund (ed) Satire and Society <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> Ancient Rome, Bristol, 1989. HUMBERT, J., Syntaxe grecque, Paris, 1960. JARDÉ, A., Les céréales dans l' antiquité grecque, Paris, 1925. JARDIN, C., Garum et sauces de poisson de l' antiquité, Rivista di studi Liguri 27, pag. 70-96, 1961. JASNY, N., The wheats of clas<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>cal Antiquity, Baltimore, 1944. JASNY, N., The daily bread of the ancient Greeks and Romans, O<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>ris 9, 1950, pag. 227-53. KALLÉRIS, J. N., Les anciens Macédoniens, étude l<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>guistique et historique, I, Athènes, 1954. KÖRBER-GROHNE, U., Nutzpflanzen und Umwelt im römischen Germanien: Kle<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>e Schriften zur Kenntnis der römischen Besetzungsgeschichte Südwestdeutschland 21, Stuttgart, 1979. LAMBERT-GOCS, M., The W<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>es of Greece, London, 1990. LEON, E. F., Cato's cakes, în Clas<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>cal Journal, vol. 38, pp. 213-21, 1943. LEWY, H., Die semitischen Fremdwörter im Griechischen, Berl<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>, 1895. LISSARRAGUE, F., The Aesthetics of the Greek Banquet, New Jersey, 1990. LOMBARDO, M., 'Food and F<strong>ro</strong>ntier <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> the Greek Colonies of South Italy' în Wilk<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>s, Harvey & Dobson, 1995. LOWE, J.B. C., Cooks <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> Plautus, Class. Ant., pag. 72 102, 1985. LOWE, J.B. C., The Cook Scene of Plautus: CQ, 35 pag. 411-16, 1985. MARTIN, J., Sympo<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>on. Die Geschichte e<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>er literarischen Form, Paderborn, 1920. MARTIN ALBERT, M., Les scolies du manuscrit d'Aristophane à Ravenne; étude et collation, Paris, 1882. MASSON, E., Recherches sur les plus anciens emprunts sémitiques en grec, Paris, 1967. MAURIZIO, A., Histoire de l'alimentation végétale depuis la préhistoire jusqu' à nos jours, Paris, 1932. MAZZINI, I., Alimentatione e salute secondo i medici del mondo antico. Teoria e realta, Annali della Facolta di Lettere di Macerata 19, pag. 9-23, 1986. MCKECHNIE, P., Out<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>ders <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> the Greek Cities <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> the Fourth Century BC, London, 1989. MILAZZO, V., spa, Orpheus 3, pp. 250-74, 1982. MILLER, J.I., The spice trade of the Roman Empire 29 B.C. to A.D. 641, Oxford, 1969. MONTANARI, M., Convivio. Storia e cultura dei piaceri della tavola dall' antichità al medioevo, Roma-Bari, 1989. MORITZ, L.A., Gra<st<strong>ro</strong>ng>in</st<strong>ro</strong>ng>-mills and Flour <st<strong>ro</strong>ng>in</st<strong>ro</strong>ng> Clas<st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>cal Antiquity, London, 1958. MOUSSY, C., Recherches sur trevfw et les verbes grecs <st<strong>ro</strong>ng>si</st<strong>ro</strong>ng>gnifiant «nourrir», Paris, 1969. 271
- Page 1 and 2:
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
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f. Pauliniano;n kl
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- 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 and 268: VI. BIBLIOGRAFIE ADRADOS, F. R. &
- Page 269: BLANK, H., Essen und Trin</
- 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 .....................