[Sca-cooks] Food Origins

[Randy Goldberg MD]

> 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.

I suspect they were talking about broccoli rabe, not modern broccoli.

> They
> are both related to cabbages, which in many other forms were available at
> various times, pretty much all over.

True. Broccoli, cauliflower, green cabbage, red cabbage, Savoy cabbage,
Brussels sprouts, kohlrabi, kale and collards are all not only the same
family (Cruciferae), but the same species (Brassica oleracea). Napa cabbage
and bok choi may also be B. oleracea. Broccoli rabe is NOT B. oleracea, but
a different species of genus Brassica.

Avraham

****************************************
Avraham haRofeh of Northpass
     (mka Randy Goldberg MD)