[Sca-cooks] More on Beets and Beet Roots
Johnna Holloway
johnna at sitka.engin.umich.edu
Tue Feb 17 12:54:24 PST 2004
I'll see what I can do about answering these questions
on Wed. I'll have to get back on EEBO and see what I can find
in the original texts. I need to spend this evening doing
something else that I promised to do a week ago.
Johnnae llyn Lewis
david friedman wrote:snipped
> Johnnae llyn Lewis provides lots of interesting information on beets
> and herbals. A couple of points.
>
> Is there any way to tell whether "Us" is by Dodoens and means the
> Flemings or by Lyte and means the English? Do we get the translator's
> voice in other parts of the translation?
> Any idea what "red beet" and "strange red beet" correspond to? It
> sounds from this as though Dodoens, at least, considers the root edible.
> Sounds like it to me. But presumably it describes practice in Flanders
> in 1578. Since the red beet is apparently coming into England late in
> the century, I don't think it tells us whether an English cook would
> interpret "beet" as "beetroot" that early.
> etc etc etc
>
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