SC - Help request

[John and Barbara Enloe]

Hey, food mavins!

I have a weird forward for everyone--all you food origin researchers
out there--from, of all things, the Georgette Heyer list.  this 
debate has been raging for several days now, as to how rare, 
expensive, common "green peas" were, as opposed to dried peas,
and whether there are different varieties.

I thought someone with more time ontheir hands than I might have
this information to hand, and then I can forward it to the Heyer 
list.

Berengaria

- ------- Forwarded Message Follows -------
Date:          Tue, 18 Nov 1997 14:02:17 -0500
Reply-to:      Georgette Heyer Discussion List <HEYER at HOME.EASE.LSOFT.COM>
From:          Judith France <Jaynire at AOL.COM>
Subject:       Re: [HEYER] peas again
To:            HEYER at HOME.EASE.LSOFT.COM

<<          Do you know the history of the peas? I am fairly certain
that I
 read that they were expensice and not just because they were out of
 season or sanything. I think it was that people in general were not
 eating them. I have seen other references to green peas at suppers
 but the writers might have been influenced by GH. >>

I don't know the history of peas.  However, I do know the season when
they are available from the garden is not real long, so when people
were more dependent on seasonal items, anything grown in a hothouse or
imported from a warmer or different climate would have had to be more
expensive.  Were not the peas used in porridge (pease porridge hot...)
and soups common - the dried version available at any season?
                                 Judy

jstaplet at adm.law.du.edu
University of Denver
College of Law
Ext. 6288
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