[Sca-cooks] Balkan Roots - horseradish?

Ian Kusz sprucebranch at gmail.com
Thu Jun 19 04:23:46 PDT 2008

I'll stand by my earlier statement, that it is, indeed, horseradish....but I
do know that a variety of root vegetables are available in multiple colors:
carrots can be purple, white, etc.

On Wed, Jun 18, 2008 at 7:12 PM, Helen Schultz <meisterin02 at yahoo.com>

> I may be wrong, but isn't the German radish long and almost carrot
> shaped?   And, also, isn't it white rather than the US red skinned one?  So,
> could it actually be a radish you are seeing?  Just guessing, though.
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Meisterin Katarina Helene von Schönborn, OL
> Shire of Narrental (Peru, Indiana) http://narrental.home.comcast.net
> Middle Kingdom
> http://meisterin.katarina.home.comcast.net
> "A room without books is like a body without a soul." -- Cicero
> "The danger in life is not that we aim too high and miss.
> The problem is that we aim too low and hit the mark." -- Michaelangelo
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> ----- Original Message ----
> I just got a book of frescoes and icons from medieval Serbia and Macedonia
> and there is one thing that strikes me as odd. There's a wedding at Cana
> from the early fifteenth century, a Last Supper from 1389 and another
> Wedding at cana from 1307. They all share the usual features - knives on the
> table, but no other cutlery visible (except one spoon in a serving bowl),
> food in bowls, round  manchet loaves, wine served in glass bottles and metal
> goblets that look suspiciously liturgical. But in all three cases, there is
> also some sort of rootlying on the table. It is long and white with leafy
> greens sprouting from the top, and one picture shows that it is cut up from
> the lower end (it shows cut-off tops lying on the table).
> Does anyone know what's with this? I know there is a tradition of eating
> horseradish in eastern Europe. Could this be read as evidence for the habit?
> I don't think I've ever seen this in art outside of the Balkans, and AFAIK
> the only root vegetables that are enjoyable at all without cooking are sweet
> carrots and radishes. Does anyone know?
> (The book is all about inverted perspective, mandorlas and icon brush
> stroke technique, it's no help at all)
> Thanks
> Giano
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Ian of Oertha

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