Pimpinella is anise, a spice, and it get mentioned a lot among 18th century
foodstuffs. It (Pimpinella rhodentha) was also occasionally added to cheese,
and I think it lent its name to that particular cheese.
So it could refer to a piece with a Mediteranean flavor, couldn't it?
RT
- Original Message -
From: Peter Steur [EMAIL PROTECTED]
To: Baroque Lute baroque-lute@cs.dartmouth.edu
Sent: Monday, March 05, 2007 4:29 AM
Subject: [BAROQUE-LUTE] Pimpinella
Dear collected wisdom,
in some manuscripts for baroque lute, pieces are found that are designated
with 'Pimpinella', a word that I have always found a bit strange. Now
finally I have searched a little bit on it and found that it is actually
the
Latin name for a herb that in english is called 'pimpernel'. I wonder if
someone would know the reason for calling a musical piece with such a
name.
Could it be something like 'a spicy piece'? Just wondering?
Cheers,
Dr. Peter P.M. Steur
Thermal Metrology Department
Istituto Nazionale di Ricerca Metrologica (INRiM)
(formerly Istituto di Metrologia G.Colonnetti, IMGC)
Strada delle Cacce 73
I-10135 Torino
Italy
Tel +39 011 3977 340 (or 331 or 332)
Fax +39 011 3977 347
Email: [EMAIL PROTECTED] or [EMAIL PROTECTED]
Website: www.inrim.it
(former, still active: www.imgc.cnr.it)
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