[Sca-cooks] Taro was Re: looking for lentil recipe

Johnna Holloway johnnae at mac.com
Thu Mar 10 13:00:43 PST 2011

Oddly enough I came across it today in another version of the Lentil  
stew that Urtatim posted of the al-Andalusi recipes. Recipes  
reproduced from the book:
Fernando de la Granja Santamaría Fernando de la Granja Santamaria
La cocina arabigoandaluza según un manuscrito inédito. The kitchen  
arabigoandaluza as an unpublished manuscript.  PhD thesis.
Madrid, Facultad de Filosofía y Letras, 1960 Madrid, Faculty of  
Philosophy and Letters, 1960
Setrata del manuscrito llamado: Setrata the manuscript entitled:
Fedalat Al-Jiwan fi tayyibat al-ta'am wa-l-alwan (Relieves de la mesa,  
sobre manjares y guisos). Jiwan Fedalat fi Al-Ta'am tayyibat al-Alwan  
wa-l-(Reliefs in the table, on dishes and stews).  Its author is the  
Murcia Abu l-Hasan 'Ali ibn Muhammad ibn Abi l-Qasim ibn Muhammad ibn  
Abi Bakr ibn Razin al-Tuyibi al-Andalus and was probably written  
between 1228 and 1243)
Translations can be done through Google.


On Mar 10, 2011, at 2:07 PM, Terry Decker wrote:

> Clifford A. Wright in Mediterranean Vegetables provides the following:
> "In the Arab world a variety of taro (qulqas) is known as elephant's  
> ear (C. antiqurom)."snipped
>  I expect Charles Perry to be there and I may have to ask him about  
> Taro in Arab cookery.  Taro, same as in Japanese cookery?  I don't  
> remember seeing this ingredient around in Arabian recipes. Gently  
> bewildered Selene

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