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1

„Uczta” Arystotelesa – analiza wybranych świadectw i fragmentów dialogu Stagiryty

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Głodowska A.

Collectanea Philologica

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2019

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issue 22

33-46

EN

Among the works of Aristotle there are also dialogues, a literary genre, represented in ancient Greek literature above all by Plato. Although Aristotelian dialogues were not preserved to our times, on the basis of mentions found in the works of other ancient authors, an image of form and content of Aristotle’s dialogues may be drawn. The article aims to analyze selected testimonies and fragments concerning Aristotle’s Symposium, and to discuss motives and topics which appear in the dialogue of Plato’s pupil.

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Potrawy na uczcie Nazydiena (Horatius, Saturae II 8) a "De re coquinaria" Apicjusza

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Wyszomirski S.

Vox Patrum

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2013

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vol. 59

331-338

EN

Two issues were raised in the article entitled „Dishes at Nasidien’s feast (Horatius, Saturae II 8) and Apicius’ De re coquinaria”. First, comparison of dishes the description of which Horace included in Saturae II 8 with heir analogical recipes for these from Apicius’ De re coquinaria. These comparisons lead to the conclusion that, even in Augustan times, developing the culinary art had its supporters and that the chefs were trying to surprise symposium participants with new ideas, which made them experiment in this area all the time. An example of such efforts, among the others, is the method of making a sauce which was used to put on Nasidien’s moray, or wild pigeons whose croups had been cut off. On the other hand, on the example of De re coquinaria we can observe the evolution of culinary art which attached more and more importance to various kinds of spices used in more and more sophisticated sauces which gave a proper taste to diverse dishes of fish, poultry and game. The other issue, which is still present, is proper understanding and interpretation of these fragments of Horace’s Saturae II 8 where the poet gives us a description of dishes prepared by Nasidien’s chefs. Among the others, attention was drawn to the fact that the notion of faecula Coa (Saturae II. 8. 9) shall not be understood, as assumed before, as dried powdered yeast or wine grounds but rather as a substitute for grape honey described by Isidor (Etymologiae XX 3, 13: „Faecula uva pinguis, decocta usque ad crassitudinem mellis, ac refrigata, utilis stomacho”). This understanding of faecula Coa lets us read differently 6-9 verses in Saturae II 8 where the wild boar served by Nasidien was poured over by cheap substitutes, i.e. so called allec sauce (instead of liquamen) and faecula Coa (instead of honey). The Horace’s description, thus, has, in this place an ironic implication. It was also suggested that the 51-53 verses in Saturae II 8, where Nasidien boasts that he was the first one with the idea of boiling eruca sativa (rucola) with inula helenium, should be linked with previous verses which give the description of the sauce used for pouring over moray as eruca sativa boiled with inula helenium did not form a new dish but it was an ingredient of the mentioned sauce. Information about liver of a white goose fed with figs in Saturae II 8, 88 deserves special attention. We cannot find this dish recipe in Apicius’ De re coquinaria. However, we learn from the Plinius’ account that it was Apicius who invented a new method of preparing goose liver (Plinius, Historia naturalis VIII 209: Adhibetur et ars iecori feminarium sicut anserum, inventum M. Apici, fico arida saginatis ac satie necatis repente mulsi potu dato). This method involved feeding those birds with figs before they were killed. This way ensured that goose liver had a right taste and later wine with honey was added to it. However, according to Horace’s information, which cannot be shaken, the custom of feeding geese with figs had been known before Apicius. As, on the basis of preserved records on Apicius’ life, it is difficult to confirm that he lived in Horace’s times it seems necessary to correct the account of Pilnius and to interpret it in the way that the innovation of Apicius involved only serving liver with some wine with honey (muslum), not feeding geese with figs as this practice had been done much earlier.

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Kultura materialna na wybranych zamkach krzyżackich w świetle inwentarzy zawartych w Ostpreussische Folianten i Ordens Brief Archiv zachowanych w Geheimes Staatsarchiv Preussischer Kulturbesitz Berlin-Dahlem

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Gancewski J., Śliczyńska J. E.

Zeszyty Naukowe Ostrołęckiego Towarzystwa Naukowego

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2015

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vol. Zeszyt

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issue XXIX

171-182

EN

Material culture in this aspect relates primarily to the equipment of utility rooms connected with kitchen utensils of different kind kept in castles – kitchen equipment, dishes of everyday use as well as tableware to be used during the grand masters’ ceremonial feasts. It is significant to mention the period analysed since the turn of the 14th and the 15th centuries is the time in which the largest food supplies noted in the sources were gathered in the larders of Teutonic castles. Moreover, the trade and economic organization of the Order of Teutonic Knights was strongly developing. State of the Teutonic Order had a strong position in the European trade market at that time.

PL

Kultura materialna rozpatrywana w niniejszym opracowaniu dotyczy przede wszystkim wyposażenia pomieszczeń gospodarczych związanych z przechowywanymi na zamkach krzyżackich różnego rodzaju utensyliami kuchennymi – sprzętem kuchennym, naczyniami użytku codziennego, a także zastawą stołową przeznaczoną na uczty komturów i wielkich mistrzów. Nie bez znaczenia jest również przedział czasowy poddany analizie, bowiem przełom XIV i XV wieku jest to okres, w którym źródła zawierają najwięcej informacji na temat zapasów zgromadzonych w spiżarniach zamków krzyżackich. Ponadto, silnie rozwijająca się wówczas organizacja gospodarcza i handlowa zakonu krzyżackiego sprzyjała powstawaniu takich zapasów. Państwo krzyżackie w Prusach miało wówczas silną pozycję na rynkach europejskich.

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Структура і мотивація авторських найменувань страв у повісті Марії Матіос "Кулінарні фіґлі"

67%

Szytyk L., Jułdaszewa L.

Studia Ukrainica Posnaniensia

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2023

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vol. 11

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issue 1

97-107

EN

The article is about the structural specificity and features of the motivation of the author’s names of dishes in Mariia Matios’ novel Culinary Tricks. The study was based on the specificity of cognitive onomasiology, which enables the mechanisms of linguistic meaning of the mental lexicon of various components of consciousness to be identified. The article describes the structural features of author’s titles of dishes, single-component nomen, which are simple suffix units, and multi-component, which are structurally related to word combinations. Twelve typical models of multi-component titles are singled out and described. The motivational connections between the onomasiological structure of the author’s titles of dishes are analyzed, as well as the semantics and fragments of knowledge activated in the process of naming. It was found that ‘culinaryisms’ formally and meaningfully reflect the choice of motivators of the names: ingredients, taste characteristics, method of preparation, local distribution, etc. Metaphorical motivation is based on transferring the name based on the external similarity of objects (shape, color, size), as well as on evaluative and emotional associations. Parallel titles based on the choice of different motivators have been recorded.

PL

Proponowany artykuł jest poświęcony badaniu specyfiki strukturalnej i cech motywacji autorskich nazw dań w powieści Marii Matios Kulinarne figle. Badanie przeprowadzono w ramach onomazjologii poznawczej, która umożliwia identyfikację mechanizmów językowego znaczenia mentalnego leksykonu na podstawie różnych czynników świadomości. Scharakteryzowano cechy strukturalne autorskich nazw potraw, wyróżniono nomeny jednoskładnikowe, będące prostymi jednostkami sufiksowymi, oraz wieloskładnikowe, które są strukturalnie związane z kombinacjami wyrazów. Wyróżniono i opisano 12 typowych modeli nazw wieloskładnikowych. Zanalizowano powiązania motywacyjne między strukturą onomazjologiczną autorskich nazw potraw a semantyką i fragmentami wiedzy aktywowanymi w procesie nazywania. Stwierdzono, że kulinaryzmy formalnie i merytorycznie odzwierciedlają wybór motywatorów nazwy: składników, cech smakowych, sposobu przygotowania, dystrybucji lokalnej itp. Motywacja metaforyczna opiera się na przenoszeniu nazwy na podstawie zewnętrznego podobieństwa przedmiotów (kształt, kolor, wielkość), a także na skojarzeniach wartościujących i emocjonalnych. Zarejestrowano nazwy równoległe ze względu na dobór różnych motywatorów.

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1 Collectanea Philologica

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1 Gancewski J.

1 Głodowska A.

1 Jułdaszewa L.

1 Szytyk L.

1 Wyszomirski S.

1 Śliczyńska J. E.

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„Uczta” Arystotelesa – analiza wybranych świadectw i fragmentów dialogu Stagiryty

Potrawy na uczcie Nazydiena (Horatius, Saturae II 8) a "De re coquinaria" Apicjusza

Kultura materialna na wybranych zamkach krzyżackich w świetle inwentarzy zawartych w Ostpreussische Folianten i Ordens Brief Archiv zachowanych w Geheimes Staatsarchiv Preussischer Kulturbesitz Berlin-Dahlem

Структура і мотивація авторських найменувань страв у повісті Марії Матіос "Кулінарні фіґлі"