Vinea de alliis

Conditura vinea de alliis,^[1] Lusitane vinhadalhos, vernacularibus Indicis विंदालू vindālū, est conditura origine Portugallensis quae per Goam in gastronomiam Anglo-Indicam accepta est. Ferculum Goanum his diebus in Portugallia nomine vindalho, ferculum Anglo-Indicum in Britannia nomine vindaloo recipiuntur.

Conditura Portugallensis ad varia fercula paranda applicatur, inter quae carne de vinha d'alhos^(pt) ("caro e vinea de alliis"), in insula Madeira die Christi nativitatis de carne porcina confecta,^[2] et coelho à caçador ("cuniculus modo venatoris") in ipsa Portugallia celeber.^[3] Hoc praecepto caro cuiusque generis vino rubro, allio, oleo modico marinatur, e rosmarino, lauri foliis, sale, paprica temperata.

*Vindaloo* ("vervecina [?] e vinea de alliis") in Pakistania inlata

Talis confectio a Portugallensibus Goae colonis paratum esse moxque ab indigenis cum religione Christiana acceptum esse censetur. Ferculum vindalho de porco nostro tempore in Goa sic fere paratur: caro venterina porcina in quadras scinditur; ex aceto (loco vini pristini), allio, cepa, saccharo, gingibere, pulveribus capsici calidiore cuminique curcumaeque duodecim horas marinatur; deinde lente praecoquitur, aceto vel vino modice addito; denuo e pipere, cinnamomo, gariofilo excoquitur.^[4]

Ars coquinaria Indica: *Potato vindaloo* ("patatae e vinea de alliis") Novi Dellii in deversorio *Sheraton* oblatae

Saeculo XIX extra Goam conditura vinea de alliis adhibebatur, praesertim a Britannis qui Indiam sibi vindicabant. Iam anno 1853 "deliciosum caril Lusitanicum" bindaloo, capsico stanneo inclusum, emptoribus in India omni oblatum est.^[5] Praecepta Anglice scripta a lectoribus in India ab anno 1869,^[6] in Anglia ab 1888 accepta sunt. Huius auctor carnes bovinas porcinas anatinas aequaliter permittit, nocte in aceto cum allio gingibere capsicis cumino coriandro cardamoma marinatas, mane lente ex oleo sinapeo seu butyro soluto sive adipe coctas, additis piperis nigri granis cinnamomique corticibus foliisque lauri.^[7]

Ars coquinaria Portugallensis: *Vindalho* modo Goano sicut in urbe Algés infertur

Apud popinas Indicas vulgariores recentius in Britannia institutas vindaloo, confectura multo simpliciore, gradibus ferculorum calidiorum iuvenibus animosis oblatorum locum tertium tenet: Madras curry ("caril Madraspolitanum") loco secundo, lamb phall vel Bangalore phall ("saltatio Bangalurensis") omnium calidissimam esse confitetur.^[8]

Notae

↑ Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.
↑ "Carne Vinha d’alhos – Garlic Wine Marinated Pork" (2015)
↑ "História e Receita de “Coelho à Caçador”" (2019); "Tradicional Coelho à Caçador" (2019?)
↑ Singh (2010?)
↑ "Provisions ... Bindaloo, a delicious Portuguese curry, preserved in its own gravy: only requires warming: per lb. tin 0/8": Friend of India and Statesman (Calcuttae, 2 Iunii 1853) Textus
↑ Indian Cookery Book (1869)
↑ Dawe (1888)
↑ Toombs (2011?); cf. His macho-masochisms decree that he must order the hottest — Vindaloo, Madras or even Bangalore Phal. Ann Barr, Peter York, The Official Sloane Ranger Handbook (1982) p. 27, fide OED.

Bibliographia

Fontes antiquiores

1786 : Miguel do Couto Guerreiro, Satiras em desabono de muitos vicios. Olisipone: Ameno, 1786 (p. 169 apud Google Books)
1787 : Petrus Metastasius, Comedia famoza intitulada Emira em Suza (versio Lusitana). Olisipone: Domingo Gonsalves, 1787 (p. 15 apud Google Books) (vinha d'alhos)
1792 : Francisco de Paula de Figueiredo, Santarenaida: poema eroi-comico. Conimbrigae: Regia officina typografica, 1792 (p. 63 apud Google Books)
1879 : Eduardo Blanco y Cruz, Diccionario hespanhol-portuguez e portuguez-hespanhol (vol. 1 p. 49 apud Google Books) ("Adobo: adubo: molho composto de vinagre, sal, alhos e pimentão, que serve para dar gosto e con servar as carnes, especialmente a de porco; molho de vinha d'alhos")

Eruditio

Heather Arndt Anderson, Chilli: a global history (Londinii: Reaktion Books, 2016) pp. 66, 117
"Vindaloo" in The Oxford English Dictionary (Oxonii: Clarendon Press, 1989. 20 voll.)
Prabeen Singh, "Vindaloo manages to unite the culinary history of 3 continents" in Sunday Guardian (2010/2015?)

Praecepta

1869 : "Portuguese curry (Vindaloo or Bindaloo)" in The Indian Cookery Book: a practical handbook to the kitchen in India (Calcuttae: Wyman) pp. 25-26
1887 : Navroji Framji, Indian Cookery ‘Local’ for Young Housekeepers. 2a ed. Bombayae: Bombay Imperial Press ("Duck vindaloo")
1888 : W. H. Dawe, The Wife's Help to Indian Cookery (Londinii: Elliot Stock, 1888) pp. 65-66 ("Vindaloo or Bindaloo, a Portuguese kárhí")
1903 : Ketab, Indian dishes for English tables (Londinii: Chapman & Hall, 1903) pp. 17-18 ("Bindaloo (curry)")
1940 : "Pork bindaloo" in The People (21 Aprilis 1940)

Nexus externi

Dan Toombs, "Lamb Phall, Vindaloo and Madras Curry Recipe" (ante 2011) apud Andy's Kitchen divulgatum
"Indian Classics - Vindalho de Galinha (Chicken Vindaloo)" apud The Tiffin Box
"Raj Dishes: Vindaloo" apud Foods of England Project

[1] Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.

[2] "Carne Vinha d’alhos – Garlic Wine Marinated Pork" (2015)

[3] "História e Receita de “Coelho à Caçador”" (2019); "Tradicional Coelho à Caçador" (2019?)

[4] Singh (2010?)

[5] "Provisions ... Bindaloo, a delicious Portuguese curry, preserved in its own gravy: only requires warming: per lb. tin 0/8": Friend of India and Statesman (Calcuttae, 2 Iunii 1853) Textus

[6] Indian Cookery Book (1869)

[7] Dawe (1888)

[8] Toombs (2011?); cf. His macho-masochisms decree that he must order the hottest — Vindaloo, Madras or even Bangalore Phal. Ann Barr, Peter York, The Official Sloane Ranger Handbook (1982) p. 27, fide OED.

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