[Sca-cooks] Food and personality

V A phoenissa at gmail.com
Tue Mar 4 16:03:40 PST 2008

Thank you for pointing that out.  I am actually aware of the phaseolus
question, but I was scribbling quickly and too lazy to address it in my
post... Apologies for the imprecise usage, and thanks again for clarifying.


On Tue, Mar 4, 2008 at 2:49 PM, Terry Decker <t.d.decker at worldnet.att.net>

> I think you are making a linguistic mistake equating "fagioli" with favas
> and chickpeas.  "Fagioli" derives from "phaseolus" and according to Pliny
> and others is different from favas and chickpeas.  There has been some
> dispute about precisely what "phaseolus" was, but a number of sources
> believe that it was a member of genus Vigna, essentially some variant of
> the
> black-eyed pea.  There is a 16th Century Italian painting titled "The Bean
> Eater" which shows an Italian peasant chowing down on what looks
> suspiciously like a bowl of black-eyed peas.
> While the term "phaseolus" has become the genus name for the New World
> beans, "fagioli" modernly encompasses both genus Phaseolus and genus
> Vigna.
> Bear

More information about the Sca-cooks mailing list