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アステカ料理
出典: フリー百科事典『ウィキペディア（Wikipedia）』 (2012/02/23 01:43 UTC 版)
アステカ料理の項では、15世紀ごろ、現在のメキシコの地に栄えた国家・アステカ帝国の食文化を解説する。
- ^ Coe, 111
- ^ Coe, 74-81
- ^ Coe, 109
- ^ Coe, 36
- ^ Coe, 149; 117-19
- ^ Ortiz de Montellano, 102-106
- ^ Coe, 89
- ^ Quoted in Coe, 88
- ^ Cambridge World History of Food, 108-110
- ^ Coe, 84-87
- ^ Quoted in Coe, 85
- ^ Coe, 117-118
- ^ The full list of cacao flavorers is very extensive, but some of the common ones were uei nacaztli (Cymbopetalum penduliflorum); teonacaztli (Chirantodendron pentadactylon), which had the flavor of "black pepper with a resinous bitterness" and was commonly used at banquets; mecaxochitl (Piper amalgo), a relation of black pepper; yolloxochitl (the flower of Magnolia mexicana) which had the taste of ripe melon; piztle (the seeds of Calocarpum mammosum), with the flavor of bitter almonds; pochotl (the seeds of Ceipa spp.), described as "sweet and tasty"; and allspice. One of the most common recipes consisted of mecaxochitl, uei nacaztli, vanilla, softened maize and cacao mixed with tepid water, and was drunk immediately after preparation.
- ^ Coe, 101-106
- ^ Quoted in Coe, 83
- ^ Coe, 83-84
- ^ Coe, 70
- ^ Ortiz de Montellano, 85-86
[続きの解説]
「アステカ料理」の続きの解説一覧
- 1 アステカ料理とは
- 2 アステカ料理の概要
- 3 食素材
- 4 飲料
- 5 食における規範
- 6 人肉食
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