[Sca-cooks] Squash in Scappi's Opera

[CHARLES POTTER]

   Scully translates the native zucca as pumpkin which is wrong, it should be translated as gourd.  Many times they will call New World zucca as zucca from India or Turkey.  All squashes (yellow flower) are New World and the zucca they had in period are gourds (white flower).  They have both in the Opera as Scappi will tell you.  This is a very confusing area for us in SCA because the scientists that work with taxanomic classification of squashes and gourds have had a tough time with this as well.



                                                  Basilius Phocas

> Date: Fri, 18 Sep 2009 12:10:24 -0700
> From: raphaellad at yahoo.com
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] Squash in Scappi's Opera
> 
> 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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> 
> 
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