The Language of Food: A Linguist Reads the Menu (37 page)

 
Chinese fishing villages
: “Chinese Fisheries in California,”
Chamber’s Journal of Popular Literature, Science, and Arts
, Vol. I (January 21, 1954), 48.

 
Croatian methods
: Briscoe (2002), 65.

 
Chilean and Peruvian miners introduced techniques
: For the history of Chileans and Peruvians in the gold rush, see Chan (2000).

 
Diccionario de la lengua española
:
Real Academia Española,
Diccionario de la lengua española, vigésima segunda edición.

 
King Khosrau and Borz
ya
: Library of Congress image LC-USZ62-58235.

 
an extensive canal system
: The famous canals of Baghdad are described in Campopiano (2012) and Adams (1965)
.

 
Persia was at the center of the global economy
: For more on the Sasanian period, see Yarshater (2000), Eilers (2000), and Watson (2000).

 
In one story, Khosrau sent a great number of cooks
: The legend comes from Baghdad, 400 years after Khosrau’s time, in Nasrallah (2007), chapter 49.

 
from Nawal Nasrallah’s translation
: Nasrallah (2007).

 
Meat Stew with Vinegar (sikb
j)
: Here I’ve simplified and shortened Khosrau’s sixth-century Persian recipe as given by Al-Warruq, based on Nasrallah (2007), 248–49, Laudan (2013).

 
acetic acid is a potent antimicrobial
: Entani et al. (1998).

 
Recipes for meat stews on these clay slabs
: Bottéro (2004), 85–86; Zaouali (2007), 23.

 
Caliph al-Mutawakkil was once sitting
: Waines (2003).

 
The Book of the Wonders of India
:
Freeman-Grenville (1981).

 
of fish made out of gold, with ruby eyes
: Freeman-Grenville (1981), story 41: The History of Ishaq, 62–64.

 
The Treasury of Useful Advice
:
Marin and Waines (1993). Translations from Zaouali (2007).

 
Medieval Cuisine of the Islamic World
:
Zaouali (2007).

 
Fish sikb
j, Egypt, 13th century
: Zaouali (2007), 98.

 
in southwestern France for
scabeg
, written in Occitan
: Lambert (2002). The recipe is from a cookbook written in Occitan and Latin,
Modus Viaticorum Preparandarum et Salsarum
(How to Prepare Foods and Sauces), from the last decades of the fourteenth century.

 
dialects from Sicilian (
schibbeci
), to Neapolitan (
scapece
)
: Michel (1996), 41; D’Ancoli (1972), 97; Aprosio (2003), 405. These sources and others suggest that the Catalan is the likely source.

 
a Catalan cookbook from the first half of the 1300s
: Santanach (2008), 68–69.

 
In Muslim regions like Baghdad or Spain, by contrast
: Perry (2005).

 
Medieval Christians had very strict dietary restrictions
: Bynum (1987), 323; Albala (2011), 15–16.

 
Melitta Adamson estimates
: Adamson (2004), 188.

 
The French Cook
, is divided into three sections
: Scully (2006).

 
al-sikb
j
began to be transcribed as
assicpicium
:
Martellotti (2001).

 
bringing words for many seafood and other gastronomic terms
: See, for example, Prat Sabater (2003).

 
“dusted fish”
:
Mu’affar
(dusted fish),
which appears in the thirteenth century in an Arabic cookbook written in Andalusia
. Perry (2004).

 
Gutiérrez de Santa Clara
:
Santa Clara
(1905).

 
Peruvian historian Juan José Vega
: Vega (1993), 158.

 
Diccionario de la lengua española
:
The
Diccionario de la lengua española, 22.
^a
edición
, the Royal Spanish Academy, gives the etymology for
cebiche
as “Quizá del ár. hisp.
assukkabá
, y este del ár.
sikb
.”

 
Southern Barbarian Cookbook
:
“Southern Barbarian” was the term used at the time in Japan for Europeans. The Southern Barbarians cookbook, called in Japanese
Nanban ryôrisho
, is described in Chapter 4:
“
The Barbarian’s Cookbook” of Rath (2010).

 
Fish dish
: Rath (2010), 106.

 
tenporari,
the name of a related dish
: Rath (2010), 106.