[Sca-cooks] More on Beets and Beet Roots

[Johnna Holloway]

 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
>