[Sca-cooks] Squash in Scappi's Opera

[Raphaella DiContini]

That would be wonderful! I'm also not sure which edition the Scappi translation is based on, but I do have some translation questions, here and there. :) 

It looks like the name Scully is translating from his source document as "squash" is zucca, and in one case he says "the name of a dish is Spanish, deriving from carabazza, the spanish word for Scappi's zucca, Squash." He also says the qualifier "local" identifies crook-neck squash. 

There are 4 "squash" recipes in a row in book II, from 218-221, and most of them are for soups. 

In joyous service, 
Raffaella 





--- On Fri, 9/18/09, David Walddon <david at vastrepast.com> wrote:

> From: David Walddon <david at vastrepast.com>
> Subject: Re: [Sca-cooks] Squash in Scappi's Opera
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Friday, September 18, 2009, 11:22 AM
> Raphella, 
> I have the original Italian here at the house so the below
> can be cross
> referenced. Check it out next time you are here.
> Eduardo
> 
> 
> On 9/18/09 10:19 AM, "David Friedman" <ddfr at daviddfriedman.com>
> wrote:
> 
> >> On one of the local culinary lists I'm on a
> discussion came up about
> >> squash, whether they were found and used in
> pre-1700 Europe, and if
> >> so, what breeds. I've been going through not only
> all of the great
> >> recipes in Scappi, but the extremely useful
> indexes as well.
> >> 
> >> In the index listing all ingredients by type
> squash are listed under
> >> vegetables and herbs above ground: Squash (common,
> hairy, Genoese,
> >> Savona, Turkish). But I don't know what any
> currently available
> >> equivalents might be, any thoughts on what
> appropriate substitutions
> >> might be?
> > 
> > Is there some way of telling whether the word
> translated as "squash"
> > refers to New World vegetables (probably C. Pepo) or
> to the old world
> > edible gourds? I don't know whether or not the former
> were in common
> > use that early.
> 
> 
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