[Sca-cooks] philosophical salad question

[Jadwiga Zajaczkowa / Jenne Heise]

Bless you, Helewyse! That's a wonderful resource. Any idea how it 
compares to Castelvetro?

> Depends?  Now for 16th century Italian food, salads turn up just about every dinner in the first course, along with such other foods not eaten in the north such as raw fruit.  They are listed in just about every dinner menu made from any number of interesting things.  In addition there is a book 
> Archidipno overo dell'insalata e dell'vso di essa ... / da Saluatore Massonio ...
> In Venetia : appresso Marc'Antonio Brogiollo ..., 1627.
> Which only talks about salads and it's free online at dioscoredes: 
> http://alfama.sim.ucm.es/dioscorides/consulta_libro.asp?ref=B20397215&idioma=0

> Parsnips, ramps, beet root, cress, turnip, radishes,  sprouts, fennel, 
asparagus, truffles, lettuce, endive, chicory, rocket,  nasturtium, 
borage, lemon balm, beans, cauliflower, peas, squash, and  a whole bunch 
of herbs.  

Sprouts? What kind of Sprouts? Turnip greens or root? Fresh beans, or 
bean tendrils? Nasturtium! Wow!

> So I say salad ahead, of course you'll need to start cooking 16th century Italian, but that's no bad thing:-)
> 
> Helewyse
> 
> 
> 
> 
> 
> 
> 
> 
> 
>  
> ____________________________________________________________________________________
> Sucker-punch spam with award-winning protection. 
> Try the free Yahoo! Mail Beta.
> http://advision.webevents.yahoo.com/mailbeta/features_spam.html
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"I thought you might need rescuing . . . We have a bunch of professors 
wandering around who need students." -- Dan Guernsey