[Sca-cooks] Period Tomatoes

[Pat]

His/her reply to that was that Modern Western sources were notoriously biased toward Western sources, and did not look toward more Eastern sources.  He/she claims that the determination that tomatoes were originally from Peru was made by a Soviet researcher based on the number of indigenous species.  
Aw, shucks, I'm juist gonna call him he.
He is sadly lacking in coherent logic.  I would guess that he considers a Soviet researcher a Western source.  At any rate, he is very good at picking up only what he wants to learn from a source.  For instance, the paper he cites compares the number of different Heirloom cultivars, not the number of "indigenous" species.  And the science behind it is suspect.
 
I wonder where the Author of Gerard's got the notion that they were of New World origin if he didn't have a Soviet to tell him.
 
Mordonna


Terry Decker <t.d.decker at worldnet.att.net> wrote:
Joy.

If the English got tomato from the Turkish "domatesli," why does the OED 
(which does detailed work on English word origins) have it from Nahautl via 
Spanish? The fact that a Turkish language instructor says that "tomato" 
derives from Turkish does not make it so. Without supporting documentation, 
this is a single point of reference, making it of questionable validity.

Bear

> I've run into a character on another list who insists that the Turks were 
> using tomatoes for thousands of years before the rest of Europe. Claims 
> his Turkish Language teachers in the '60's taught him that the English 
> word 'tomato' comes from the Turkish "domatesli" and that he has recipes 
> from the Seljurk Empire. When asked for a recipe he came up with one from 
> the Turkish embassy that is obviously modern. When faced with the 
> research material I have on the subject, he insisted that American sources 
> were clueless about Old World botany. He's one of these people that refuse 
> to be relieved of their delusions, so I've quit arguing with him.
> Problem is, he's in a forum where a lot of SCA cooks are, who are, and we 
> know that sometime in the future this recipe is going to show up at a 
> feast or as an A&S entry.
> Oh well, I did my best. Any more would be wasted breath.
>
> Pat Griffin
> Lady Anne du Bosc

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Pat Griffin
Lady Anne du Bosc
known as Mordonna the Cook
Shire of Thorngill, Meridies
Mundanely, Millbrook, AL
Vert, between four cauldrons or, a cross checky argent and sable