[Sca-cooks] taro root

Mark Hendershott crimlaw at jeffnet.org
Thu Dec 31 17:19:28 PST 2009

I belonged to a fraternity in college, many long years ago, which had many Hawaian members.  We did a luau at the beach each spring with food sent over by members families.  Poi, made from taro root included.  If you have ever read descriptions of it as eating library past, they are accurate.

Simon Sinneghe
Briaroak, Summits, An Tir

> ------------Original Message------------
> From: Stefan li Rous <StefanliRous at austin.rr.com>
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Thu, Dec-31-2009 5:13 PM
> Subject: [Sca-cooks] taro root
> Adamantius mentioned:
> <<< I have, however, eaten steamed chestnuts in Chinese rice  
> dumplings, various French purees and similarly-flavored starchy foods  
> such as taro root,...>
> Where did you eat taro root?
> The little I know about taro root was from sociology textbooks from  
> grade school about the South Pacific. Quite some time ago, and perhaps  
> as Urtatim says, a bit biased in their writing, being from an American  
> point of view. I wasn't aware of it being available, or eaten outside  
> of that region.
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas          
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org 
> ****
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