[Sca-cooks] modern adaption

[yaini0625 at yahoo.com]

According to www.foodtimeline.org
Turnips show up in the 1st Century. Interesting article at www.aggie-horticulture.tamu.edu/archives
Turnips have 20 chromosomes and rutabaga has 38.
Turnips are white fleshed and most varieties of rutabagas are yellow-fleshed. But, there are white fleshed rutabagas and yellow fleshed turnips.
Pliny describes a long turnips, flat turnips and round turnips. He used the term "rapa" and "napus"
The rutabaga aka "swede" (Brassica napobrassica) gets it name from the Swedish word "rotabagge." Its a cold weather plant. It wasn't known in England until 1664 when it was grown in the royal gardens. 

Bless Bless
Aelina-who-would-rather-eat-a-swede- then-a turnip.

Sent via BlackBerry by AT&T

-----Original Message-----
From: "Terry Decker" <t.d.decker at att.net>
Sender: sca-cooks-bounces at lists.ansteorra.org
Date: Thu, 9 Feb 2012 14:14:51 
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] modern adaption

Parmesan cheese is a generic term.  If you want the real thing, try 
Parmigiano-Redggiano.

If I understand the second question, you are asking whether you should use 
SE Asian ginger or Jamaica ginger.  Same plant, no issue.

For historical accuraacy, actual turnips.  The earlist references to 
rutabagas are from the early 17th Century, so they were probably localized 
to Scandinavia before that.

Bear


> Is the parmesan cheese in Armored Turnips recipe the same as modern
> parmesan? also, should I be using eastern or western ginger, and would I
> use rutabaga (swedish white turnip) or regular turnip?
>
> -- 
> Ian of Oertha


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