[Sca-cooks] Black-eyed peas recipes?
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Tue Aug 13 21:26:59 PDT 2013
Thanks Bear.
To a French speaker, all of these would be haricots.
It's worth pointing out, I think, that the main words for beans used to be
fasiolus (phaseolus) and faba. The word haricoq - as students of French
medieval food will know - originally applied to a mutton dish:
"To make haricoq, take sheep bellies and brown them on the grill. When they
are browned, cut up them into pieces, and put in a pot. Take peeled
onions, and chop them up fine. Put in the pot with the meat. Take white ginger,
cinnamon and assorted spices, that is, clove and seed. Moisten with verjuice
and add to the pot. Salt to taste."
Note that there are no greens in this recipe, though the TLF says that the
dish was later made with string beans. The name apparently referred
originally to something cut up:
". 1 déverbal de l'anc. verbe harigoter « déchiqueter, mettre en lambeaux
» (1176-81, CHR. DE TROYES, Chevalier Lion, éd. M. Roques, 831), lequel
est prob. un dér. en -oter* (cf. tapoter) de l'a. b. frq. *hariôn « gâcher
», prononcé *harijôn (d'où l'all. verheeren « dévaster, détruire ») et
entré en Gallo-Romania sous la forme *harigôn. Hericot est peut-être dû à
l'infl. d'écot* « rameau élagué imparfaitement, chicot d'arbuste », le
rapprochement de ces deux mots s'expliquant sans doute par le fait que la viande
du haricot de mouton est découpée en morceaux irréguliers. "
http://atilf.atilf.fr/dendien/scripts/tlfiv5/advanced.exe?8;s=2857712835;
But as a word for beans, it came along fairly late.
Faba is less complicated, vicia faba having been found often in
archeological digs.
Jim Chevallier
Comparing early and late medieval food in France
_http://www.chezjim.com/food/pre-v/comparisons.html
In a message dated 8/13/2013 12:04:29 P.M. Pacific Daylight Time,
t.d.decker at att.net writes:
The bean most commonly associated with NOLA are red (kidney) beans as used
in red beans and rice. Great northern and navy beans are common for white
bean dishes. Pinto beans are also commonly used. All of the other beans
are available, but are less common in the cuisine
_ (http://www.chezjim.com/food/pre-v/comparisons.html)
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