Tamal

Tamal (vocabulum Hispanicum e Navatlaco tamalli mutuatum)^[1] est traditionale ferculum Mexicanum in masa ex maizo involutum, quod in gluma maizi vel folio bananae vaporatur.^[2] Involucrum ante edendum aut abici aut pro patella prodesse potest. Tamalia impleri possunt ex carnibus, caseis, fructibus, holeribus, herbis, capsicis, vel aliis rebus gustatu factis, et ambo cibus et liquidum coquendi condi possunt. Tamalia tempore Diei Natalis Christi saepe in Mexico comeduntur.

Tortillarum tamaliumque venditrix. Bernardinus de Sahagún, Codex Florentinus (ante 1585) vol. 10 f. 40r

Tamalia ad puerum natum apponuntur. Bernardinus de Sahagún, Codex Florentinus

Tamalia consuetudine Mexici Septentrionalis cum salsa apposita

Tamalia in Mesoamerica inter annos 8000 et 5000 a.C.n. exorta sunt. Primus omnium nobis cognitorum amanuenses Bernardini de Sahagún varietates tamalium in nundinis Tenochtitlán venundatis enumeraverunt:

Venundat tamalia e carne ... tamalia simplicia, tamalia craticulá cocta, tamalia ollá cocta (intus ardentia) ... tamalia e capsicis (intus ardentia), tamalia e piscibus ... tamalia e ranis, ranas cum granis maizii, tamalia ex ambystomatibus ... tamalia ex ranulis ... tamalia e sylvilagis, tamalia et zygogeomyibus, sapida, sapidissima, semper sapida, saporosa, aromatica, aromaticissima, aromate suavo confecta, saporosissima. Venundat tamalia cineribus temperata, aqua cocturae tamalium, tamalia e maizio nixtamalizato, tamalia stricta, tamalia e fructibus, tamalia e phaseolis coctis ... tamalia lata salsa, tamalia acuta, tamalia alba, cibos promptos, tamalia involuta, tamalia phaseolis conchatis ornata, granis maizii inspersis; tamalia confracta, tamalia contusa; tamalia maculata, tamalia acuta, tamalia e fructibus albis, tamalia e fructibus nigris, tamalia ex ovis gallipavonum ... tamalia e maizio tenero, tamalia e maizio viridi, tamalia argillacea, tamalia tosta; tamalia azyma, tamalia mellita, tamalia e ceris melleis, tamalia e granis maizii, tamalia confracta, tamalia e floribus maizii.^[3]

In Venetiola ferculum similaris sed cum pluribus rebus fartus est nomine hallaca.

Notae

1. "nacatamal". Real Academia Española ; Friederici (1947)
2. Daniel., Hoyer (2008). Tamales (1st ed.). Urbe Lacu Salsi in Uta: Gibbs Smith. ISBN 9781423603191 .
3. Quinamaca quauhnextamalli, tamalatl, in tenextamalli, in tamalpitzaoac, in xocotamalli, in epaoaxtamalli, in epaoaxtlaoio, in exixilquitlaoio, tlaoioputztic, tlaoioxixitic, popoiec tamalpatlachtli, tamalhuitzoctle ichcatamalli, tlacatlaqualli, tamalmimilli, quatecuicuilli, tlatzincuitl, tlapactamalli, tlamaquauilli, ocelotamalli, tamaluizoctli, iztac xocotamalli, chilchiltic xocotamalli, totoltetamalli, totoltetlaoio, xilotamalli, elotamalli, santamalli, tlecoiutl, iotamalli, necutamalli, xicotamalli, tlaoltamalli, aiôtamalli, tlapactamalli, miaoatamalli: Sahagún (ante 1569) vol. 10 cap. 19

Bibliographia

Fontes antiquiores

• ante 1569 : Bernardinus de Sahagun, Historia general de las cosas de Nueva España (manuscriptum) lib. 2 cap. 38 imagines 202-213, lib. 10 cap. 19 imagines 102-108 (Arthur J. O. Anderson, Charles E. Dibble, interprr., Bernardino de Sahagún: The Florentine Codex; General History of the Things of New Spain [University of Utah Press, 1950-1975] vol. 2 pp. 167-172, vol. 10 pp. 69-72)

Eruditio

• Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 113-118, 148-151 et alibi
• "Tamal" in Georg Friederici, Amerikanistisches Wörterbuch (Hamburgi: Cram, De Gruyter, 1947) p. 585 (Paginae selectae apud Google Books)
• "Tamales and Enchiladas" in Frank X. Tolbert, A Bowl of Red: A Natural History of Chili con Carne (2a ed. Garden City Novi Eboraci: Doubleday, 1972) pp. 118-129 Exemplar mutuabile
• Differentiae inter hallacas tamalesque