Asoka: Roads and Animals

[Stella Sandahl]

Thanks Adheesh for finding the correct reference!
Stella
--
Stella Sandahl
ssandahl at sympatico.ca



On 17-Aug-11, at 7:12 PM, Adheesh Sathaye wrote:

> 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
>>>
>
>
>



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