Asoka: Roads and Animals

[Adheesh Sathaye]

Dear Stella and Dominik, 

Someśvara says that seven kinds of pulses can be used when making "sūpa", and they may be either milled/split or not ( (at Mānasollāsa 3.1358-9 [vol. 2, p116]):

"sūpakarmaṇi saptaite niyojyāḥ sūpakārakaiḥ || 
dalitā 'dalitāś caite pacanīyā yathāruci |"

He leaves the addition of meat as optional, suggesting that some people like to flavor it with pieces of mutton, kidneys, or bits of marrow (Mānasollāsa 3.1371-2 [vol. 2, p117):

"kecid icchanti rucyarthaṃ meṣamāṃsasya khaṇḍakān ||
vṛkkān vāpi dvidhā bhinnān medasaḥ śakalāni vā | "

"sūpa" is of course also used much earlier in the Virata parvan of the MBH to describe what Bhīma cooks as the sūpakāra, but as far as I remember no specific details are given. 


Best,

Adheesh

----
Adheesh Sathaye
Department of Asian Studies
University of British Columbia


On Aug 17, 2011, at 2:52 PM, Stella Sandahl wrote:

> I have a recollection that the word s¨pa in the annabhoga chapter of the Månasollåsa refers to dål, which in this text is cooked with meat esp. bone marrow. I don't have access to the text right now, but could find it later if anyone wants the exact reference.
> Stella
> --
> Stella Sandahl
> ssandahl at sympatico.ca
> 
> 
> 
> On 17-Aug-11, at 4:53 PM, Patrick Olivelle wrote:
> 
>> The term is sūpa -- the expression sūpātthāya (Sk. sūpārthāya) -- for the sake of sūpa (probably more like stew, broth).
>> 
>> PO
>>