SC - Columbia history of food

[Jenne Heise]

So, I finally picked up _Food: a Culinary History from Antiquity to the
Present_ from Columbia University Press.
There's an interesting article in there: "Seasoning, Cooking, and
Dietetics in the Late Middle Ages" by Jean-Louis Flandrin.

The intriguing quote that caught my eye (after I had been favorably
impressed with the way in which they dealt with the reasoning behind food
spicing), was "Magninus recommends cambelina (a type of mustard plant) for
roast rabbit and small chickens" followed by "Le Menagier de Paris
recommends preparing camelina sauce..." 

So I looked up Cameline, and it is in fact "A genus of cruciferous plants;
spec. the ‘Gold of pleasure’ (Camelina sativa)" and the OED has a 1578
reference for that usage;  As well as "a dainty Italian sauce." The
question is, is the author just completely confused, or is there a
possibility that when cameline, rather than cameline sauce, is mentioned,
the item is being served with 'Camelina sativa'?

(I know Ras would say that this makes a statement about academics, but I
have a strong suspicion that it makes a statement about sticking
definitions in out of the dictionary at the last minute without carefully
re-reading your work...)
 -- 
Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"I do my job. I refuse to be responsible for other people's managerial 
hallucinations." -- Lady Jemina Starker