Metody opisu nazw pożywienia w {Thesaurusie} (1643) Grzegorza Knapiusza a w {Rejestrze alfabetycznym} (1682) Stanisława Czernieckiego
The Names of the Food and Cuisine in {Thesaurus} (1643) by Grzegorz Knapski and {Alphabetical Regestr} (1682) by Stanisław Czarniecki

Summary/Abstract: Grzegorz Knapiusz addressed his {Thesaurus} (1621, 1643) to those who wanted to have a good command of Polish and foreign languages (mainly Latin). There are over 350 common words and terms that designate food and cuisine. Knapski focused his attention an the common words used by common people. He also introduced synonymous forms including some regional and dialectal names of food. Stanisław Czerniecki in turn is the author of a cookery book entitled {Compendium ferculorum albo zebranie potraw} (1682). The book contains an {Alphabetical Regestr} in which he recited 215 names of food and cuisine. Only 136 terms quoted by Czerniecki are also mentioned in {Thesaurus}. The vocabulary introduced by Czerniecki in his Regestr is more specialist in comparison with that of Knapski’s {Thesaurus e.g. amidam, brazelle, salceson} etc.; it is connected with the art of cooking of that time.

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