| 释义 |
Picentine, a. and n.|pɪˈkɛntaɪn, paɪs-|
Also 8 Pycentine.
[f. L. Picentin-us Picentine: see -ine1.]
A. adj. = Picene a. Picentine bread, a kind of bread made in ancient Picenum (with reference to Pliny, Nat. Hist. XVIII. xxvii: see quot. 1958).
B. n. = Picene n.
1708W. King Art of Cookery 147 The first Chapter contains the admirable Receipt of a Salacacaby of Apicus. Bruise in a Mortar Parsley Seed, dry'd Peneryal,..Raisons ston'd, Honey,..Oyl and Wine, put 'em into a Cacabulum, three crusts of Pycentine Bread, the Flesh of a Pullet,..pour a soup over it, garnish it with Snow. 1855Bostock & Riley tr. Pliny's Nat. Hist. I. iii. xviii. 235 The fifth region is that of Picenum, once remarkable for the denseness of its population; 360,000 Picentines took the oaths of fidelity to the Roman people. 1863W. P. Dickson tr. Mommsen's Hist. Rome III. iv. vii. 228 The Latin could remind the Picentine that they were both in like manner ‘subject to the fasces’. 1888[see Marrucinian n. and a.]. 1933R. S. Conway et al. Prae-Italic Dial. Italy II. iv. 209 The insc. on the Osimo statuette..resembles more closely than any of the rest the Italic dialects proper..whether its language be described as ‘Picentine’ or as ‘Umbrian’. 1939A. J. Toynbee Study of Hist. IV. 312 The new foundation was called into existence by the..‘civilization’ (in the literal sense) of the indigenous population, as when..the Romans organized..a Picentine village into a forum or conciliabulum. 1958Flower & Rosenbaum Roman Cookery Bk. iv. 93 Picentine bread. According to Pliny..this bread—invented by the people of Picenum—was made of spelt-grits. The spelt-grits were left to soak for nine days, and on the tenth day were made into dough by mixing them with raisin juice. The dough was put into earthenware pots and baked hard in the oven. 1974E. S. Gruen Last Generation of Roman Republic iii. 110 The trustworthy Picentine L. Afranius. |