SC - New CA: French Food in the Renaissance

[Gretchen M Beck]

> "Tartarian buckwheat [(Fagopyrum tataricum)] came to
> Poland from central Asia during the thirteenth
> century, along with sweet flag (Acorus calamus) and
> Tartar bread plant (Crambe tatarica), a potherb often
> used in porridges prepared with buckwheat grits. 
<snip>

> Huette

Buckwheat grits or groats?  Buckwheat, which is actually not a grain at
all, but a member of the rhubarb family, produces grain-like groats that
I suppose could be further steel-cut to produce grit-like particles, but
I have never seen them like that. 
Interesting info, though.  
Sorry you missed the Cook's Feast, I was looking forward to meeting you. 
We also missed Sir Cariadoc, but I saw him shepherding his family around
the food court one day, and I suppose he was occupied with them.  
Chrisitanna
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