[Sca-cooks] Food Origins

[Philippa Alderton]

--- Christine Seelye-King <kingstaste at mindspring.com>
wrote:
> The first time I heard this was in a Medieval
> Vegetables class I took years
> ago, and her main source at that time was a National
> Geographic article from
> several years ago called "Our Vegetable Travelers"
> or something close to
> that.  We went to the library and got a copy of the
> microfiche of it, so I
> have it here somewhere if I must dig it out.  She
> stated that broccoli was
> late period, known mostly in Italy.  On the Goode
> Cookery site, it says that
> cauliflower was around during late Rennaissance, and
> that our modern
> broccoli was something different from what was known
> to the Romans.  They
> are both related to cabbages, which in many other
> forms were available at
> various times, pretty much all over.  I'll have to
> go look up Mr. Root and
> see what he says about it.

I'd be interested in anything you can find out and
share. Growing cauliflower is a bit odd, as you have
to cover the heads with the leaves in order for them
to blanch to the white we're used to- wonder when that
technique was discovered?

Also am interested in celery, which uses a similar
technique to get the long stalks we're used to-
anybody know anything about it?

Phlip

=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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