Hydromeli

Hydromeli (-tis, n.) seu hydromel, aliter vinum ex melle,^[1] nonnumquam sed peius "mulsum" dictum, est potio inebrians vino similis sed ex aqua et melle tantum facta. Eadem fere potio apud scriptores de rebus septentrionalibus disserentes "medus" ^[2] vel "medo" appellatur.

Secundum Pexenfelderum, melicratum recens "officinae iulepum" dicebatur.^[3]

Graecis et Romanis antiquis hydromeli raro in usu erat, sed medus frequentissimus erat apud Germanos antiquos, et multas alias gentes Europaeas Medii Aevi. Adhuc potatur a Polonibus et (nomine tej) Aethiopibus. Videtur fortasse *medhu Indoeuropaeis priscis placuisse. Potiones xtabentún et balché a Mayis sumuntur.

• Melicratum est versio hydromelitis multo maiori parte ex aqua.^[4]
• Melomeli est concoctio fructuum melle liquidissimo perfusorum, qua cotonea conservari facillime possint. Hydromelum est eadem concoctio, aquá diluta, ad bibendum parata^[5]
• Hydromeli conditum vulgo dicitur methiglin seu meddyglyn, a voce Latina "medicum" et voce Cambriana "llyn" id est "temetum".

Si plus cognoscere vis, vide etiam Medus#Bibliographia.

Eruditio

• Abel Alves, "Mead: A Study in Human Culture's Interaction with the Natural Environment and Other Animals" in Interdisciplinary Studies in Literature and Environment vol. 13 (2006) pp. 151-166 JSTOR
• Bekele Bahiru, Tetenike Mehari, Mogessie Ashenafi, "Chemical and nutritional properties of 'tej', an indigenous Ethiopian honey wine: variations within and between production units" in Journal of Food Technology in Africa vol. 6 (2001)
• Andrew Dalby, "The Name and Taste of Indo-European Mead" in Petits propos culinaires no. 119 (2021) pp. 107-116
• James H. Dickson, "Bronze Age Mead" in Antiquity vol. 52 (1978) p. 108 sqq. Prima pagina
• Crystal A. Dozier, "Saccharomyces cerevisiae Fermentation Effects on Pollen: Archaeological Implications" in Ethnobiology Letters vol. 7 (2016) pp. 32-37 JSTOR
• Elisa Guerra-Doce, "The Origins of Inebriation: Archaeological Evidence of the Consumption of Fermented Beverages and Drugs in Prehistoric Eurasia" in Journal of Archaeological Method and Theory vol. 22 (2015) pp. 751-782 JSTOR
• Patrick E. McGovern, Gretchen R. Hall, "Charting a Future Course for Organic Residue Analysis in Archaeology" in Journal of Archaeological Method and Theory vol. 23 (2016) pp. 592-622 JSTOR
• Patrick E. McGovern, Gretchen R. Hall, Armen Mirzoian, "A biomolecular archaeological approach to Nordic grog" in Danish Journal of Archaeology (2013) pp. 112-131
• Dagfinn Moe, Klaus Oeggl, "Palynological evidence of mead: a prehistoric drink dating back to the 3rd millennium B.C." in Vegetation History and Archaeobotany vol. 23 (2014) pp. 515-526 JSTOR
• Elsa Ramalhosa et al., "Mead Production: Tradition Versus Modernity" in Advances in Food and Nutrition Research vol. 63 (2011) pp. 101-118
• Rebecca Smithers, "Ancient drink of mead revived by new fanbase of younger drinkers" in The Guardian (29 Novembri 2018)

Praecepta

• 1619 : Ioannes Baptista Porta, Magiae naturalis libri viginti. Hanoviae, 1619 (p. 206 apud Google Books)
• 1669 : Kenelme Digby, The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened. Londinii: Henry Brome editio 1677 (fac-simile 1967 editionis 1669 apud Google Books) editio interretialis (Jane Stevenson, Peter Davidson, edd. Londinii: Prospect Books, 1997. ISBN 978-0-907325-76-5)
• 1758 : Hannah Glasse, The Art of Cookery Made Plain and Easy. 6a ed. (Londinii, 1758) (pp. 353, 374 apud Google Books) ("How to make mead; To make white mead")
• 1939 : Charles H. Baker Jr, The Gentleman’s Companion, Volume II: being an exotic drinking book (Novi Eboraci: Derrydale Press) pp. 167-169
• 2019 : Laura D. Angotti, Wellcome Mead: 105 Mead Recipes from 17th and 18th Century English Receipt Books at the Wellcome Library. Arlington Massachusettensium, 2019. ISBN 978-1732464612

• Bibliographia hydromelitis
• Susan Verberg, "Brew Mead Like a Viking"