[PW] Re: Raw fish dishes

[John P. Dyson]

Quoting Karen Lofstrom <klofstrom at gmail.com>:

> On 11/28/06, Bruce Rosen <bros9962 at usyd.edu.au> wrote:
>
>> What about "raw" fish that is "cooked" by marination in lime juice.  If you
>> consider that "raw", it might expand your research.
>
> That's ceviche, poisson cru, or ika mata. Well-documented. This is one
> of the recipes that seems to have spread across the Pacific. Perhaps
> it went from the Caribbean/South America to the Philippines and from
> thence went out to East Asian and SE Asian countries?

Hi Karen,

Both ceviche (more often spelled cebiche) and escabeche are believed to 
have come from Hispano-Arabic assukabá&#287; and that from Arabic 
sikb&#257;&#287;, cognate with Persian sekb&#257;. The direction seems 
therefore to have been from the Middle East westward. Curious, no?

If the diacritics don't come through, assukabag has an accute accent on 
the last a and a hacek on the g. Sikbag has a long a and the hacek on 
the g. Sekba has a long a.

I have the long wind and apologize for it.

John Dyson