david at vastrepast.com
Mon Jan 26 12:48:40 PST 2009
It totally disappears in Martino. I don't think have the Octavo disk
handy or would do a search.
A while back there was some discussion on translation issues of RUE
from the Latin.
Does anyone remember this thread?
21% is a fairly significant ingredient.
Food is life. May the plenty that graces your table truly be a VAST
david at vastrepast.com
On Jan 26, 2009, at 12:39 PM, lilinah at earthlink.net wrote:
> Eduardo wrote:
>> I think the radish leaf idea is interesting.
> I've been eating it sauteed in butter since i lived in Southern
> France in 1973. I like the taste. But i also like young dandelion
> leaves (talk about bitter :-)
>> I do find rue to be bitter and somewhat sour but NOT nasty.
>> Then of course my two favorite flavor components are bitter and sour!
>> When we were playing with Apicius the rue issue was huge, but what
>> other cuisines call for it in any quantity?
> Rue appears in 21 per cent of savory recipes in the 13th century so-
> called Anonymous Andalusian cookbook:
> I don't know how often rue actually appears in "Fadalat al-Jiwan fi
> Tayyibat al-t'am wa'l-alwan" (Highlights of the table, on dishes
> and stews), by Abu'l-Hasan Ali ibn Muhammad ibn Abi'l-Qasim ibn
> Muhammad ibn Abi Bakr ibn al-Andalusi Razin al-Tujibi
> from Murcia between 1228 and 1243. His is sometimes shortened "al-
> Razin" or "al-Tujibi" (written in Spanish as al-Tugibi, but
> pronounced the same as in English). His book has not yet been
> translated in its entirety into English, although we've translated
> a few from Spanish of Fernando de la Granja Santamaria to English
> on this list - always problematic to translate without referring to
> the original. There is a somewhat larger number of recipes from
> that work in "Medieval Cuisine of the Islamic World" by Lilia
> Zaouali. She includes some of the recipes that were translated by
> Granja Santamaria and there are some distinct differences from
> Suey's translations.
> Rue does not appear in al-Baghdadi's 13th century cookbook, however:
> It may be that rue is a more " Mediterranean" herb, or perhaps its
> use is a Roman holdover. I should also look through my Medieval
> Muslim pharmacopoeia (al-Kindi, al-Samarqandi, etc.) and see if rue
> And i have not yet done a seasoning count of the massive amount of
> 9th and 10th century recipes in Ibn Sayyur al-Warraq's compendium.
> I really need to start working on that, too.
> Urtatim (that's urr-tah-TEEM)
> the persona formerly known as Anahita
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