A Food and drink forum. FoodBanter.com

Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups.

You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact support.

Go Back   Home » FoodBanter.com forum » Food and Cooking » Historic
Site Map Home Register Authors List Search Today's Posts Mark Forums Read Web Partners

Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives.

A Carthaginian feast



 
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)  
Old 15-12-2005, 07:33 PM posted to rec.food.historic,soc.history.ancient,humanities.classics
Usenet poster
 
Posts: n/a
Default A Carthaginian feast

I'd be glad of other opinions on this. On this page

http://perso.wanadoo.fr/dalby/extra/SalammboFeast.html

I've put the French text and two English translations of the
Carthaginian Feast which is the first scene in Flaubert's Salammbo
(1862). My questions:

Did Flaubert's research pay off? Is this feast realistic? How well have
the translators managed? Incidentally, does anyone fancy recreating
this scene today?

A few initial comments/queries: I don't know anything about the
force-fed puppies with pink bristles (and I'm not sure if I want to);
does anyone? I suppose that by 'assa foetida' (which is the correct
French spelling, incidentally) Flaubert means silphium? What is
Tamrapanni wood?

Andrew

  #2 (permalink)  
Old 16-12-2005, 02:10 AM posted to rec.food.historic,soc.history.ancient,humanities.classics
Usenet poster
 
Posts: n/a
Default A Carthaginian feast

On 15 Dec 2005 11:33:23 -0800, "Andrew Dalby"
wrote:

I'd be glad of other opinions on this. On this page

http://perso.wanadoo.fr/dalby/extra/SalammboFeast.html


What isTamrapanni wood?


According to the following web page, "Tamrapanni" can refer either to
Sri Lanka or to the area around the Tamrapanni River in South India.
http://www.buddhanet.net/bodh_gaya/bodh_gaya02.htm
If that's true, then a clearer translation might be "wood from
Tamrapanni" There are many possibilities: teak, ebony, rosewood...

Just speculation, but it may be a starting place for you.



Robin Carroll-Mann
"Mostly Harmless" -- Douglas Adams
To email me, remove the fish
  #3 (permalink)  
Old 16-12-2005, 01:28 PM posted to rec.food.historic,soc.history.ancient,humanities.classics
Usenet poster
 
Posts: n/a
Default A Carthaginian feast


Robin Carroll-Mann wrote:
On 15 Dec 2005 11:33:23 -0800, "Andrew Dalby"
wrote:

I'd be glad of other opinions on this. On this page

http://perso.wanadoo.fr/dalby/extra/SalammboFeast.html


What isTamrapanni wood?


According to the following web page, "Tamrapanni" can refer either to
Sri Lanka or to the area around the Tamrapanni River in South India.
http://www.buddhanet.net/bodh_gaya/bodh_gaya02.htm
If that's true, then a clearer translation might be "wood from
Tamrapanni" There are many possibilities: teak, ebony, rosewood...

Just speculation, but it may be a starting place for you.



Robin Carroll-Mann


Thank you very much for that. Yes, I thought it sounded south-Indian
rather than African. So now I start exploring why Flaubert thought his
Cathaginians would have had it ...

Andrew

  #4 (permalink)  
Old 03-01-2006, 05:59 PM posted to rec.food.historic,soc.history.ancient,humanities.classics
Usenet poster
 
Posts: n/a
Default A Carthaginian feast


"Andrew Dalby" schrieb im Newsbeitrag ups.com...

Hello,

I'd be glad of other opinions on this. On this page

http://perso.wanadoo.fr/dalby/extra/SalammboFeast.html

I've put the French text and two English translations of the
Carthaginian Feast which is the first scene in Flaubert's Salammbo
(1862). My questions:

Did Flaubert's research pay off? Is this feast realistic? How well have
the translators managed? Incidentally, does anyone fancy recreating
this scene today?

A few initial comments/queries: I don't know anything about the
force-fed puppies with pink bristles (and I'm not sure if I want to);
does anyone? I suppose that by 'assa foetida' (which is the correct
French spelling, incidentally) Flaubert means silphium?


Ferula asafoetida is a member of the Apiaceae.
It stems from Eastern Iran and Afghanistan.
Asafoetida was an important spice in Roman and Medieval times;
nowadays it's hardly used anymore in Europe.
The taste reminds of garlic; but it's also very sharp and slightly bitter.
(The spice is made from the sap of the root).

snip

Cheers,

Michael Kuettner




  #5 (permalink)  
Old 03-01-2006, 10:24 PM posted to rec.food.historic,soc.history.ancient,humanities.classics
Usenet poster
 
Posts: n/a
Default A Carthaginian feast

It's one of my staple spices for indian vegetarian recipes & I usually add
it to lentil dahls etc. Only a small pinch though.

It REALLY stinks though and is the only spice I keep in 2 containers !!
Available at most the larger supermarkets now - at least in the South East
of England.

Try http://www.theepicentre.com/Spices/asafetid.html for more info

Regards,
Tom


"Michael Kuettner" wrote in message
...

"Andrew Dalby" schrieb im Newsbeitrag
ups.com...

Hello,

I'd be glad of other opinions on this. On this page

http://perso.wanadoo.fr/dalby/extra/SalammboFeast.html

I've put the French text and two English translations of the
Carthaginian Feast which is the first scene in Flaubert's Salammbo
(1862). My questions:

Did Flaubert's research pay off? Is this feast realistic? How well have
the translators managed? Incidentally, does anyone fancy recreating
this scene today?

A few initial comments/queries: I don't know anything about the
force-fed puppies with pink bristles (and I'm not sure if I want to);
does anyone? I suppose that by 'assa foetida' (which is the correct
French spelling, incidentally) Flaubert means silphium?


Ferula asafoetida is a member of the Apiaceae.
It stems from Eastern Iran and Afghanistan.
Asafoetida was an important spice in Roman and Medieval times;
nowadays it's hardly used anymore in Europe.
The taste reminds of garlic; but it's also very sharp and slightly bitter.
(The spice is made from the sap of the root).

snip

Cheers,

Michael Kuettner






  #6 (permalink)  
Old 08-01-2006, 09:04 PM posted to rec.food.historic,soc.history.ancient,humanities.classics
Usenet poster
 
Posts: n/a
Default A Carthaginian feast

Andrew,

Silphium became extinct in Roman times, due to over-harvesting, and
asafoetida was used as a substitute.

You can read more about this foul-smelling resin (it wasn't called
"divel's dreck" for nothing) at
http://www.hvinet.com/gallen/Asafoedita.html.

Gary



Andrew Dalby wrote:
I suppose that by 'assa foetida' (which is the correct
French spelling, incidentally) Flaubert means silphium?


  #7 (permalink)  
Old 08-01-2006, 09:04 PM posted to rec.food.historic,soc.history.ancient,humanities.classics
Usenet poster
 
Posts: n/a
Default A Carthaginian feast

Andrew,

Silphium became extinct in Roman times, due to over-harvesting, and
asafoetida was used as a substitute.

You can read more about this foul-smelling resin (it wasn't called
"divel's dreck" for nothing) at
http://www.hvinet.com/gallen/Asafoedita.html.

Gary



Andrew Dalby wrote:
I suppose that by 'assa foetida' (which is the correct
French spelling, incidentally) Flaubert means silphium?


  #8 (permalink)  
Old 10-01-2006, 01:49 PM posted to rec.food.historic,soc.history.ancient,humanities.classics
Usenet poster
 
Posts: n/a
Default A Carthaginian feast

Gary wrote:
Andrew,

Silphium became extinct in Roman times, due to over-harvesting, and
asafoetida was used as a substitute.


Here in the wilds of the Shenandoah Valley of Virginia, old timers still
talk about their childhoods with parents making them wear little bags of
herbs around their necks to ward off illness. It's pronounced
"assafidity" hereabouts and the one constant observation is that the
bags and therefore the kids smelled bad. One man told me about his
little one-room school "where you couldn't hardly breathe for sinning
against your lungs..."

Pastorio

You can read more about this foul-smelling resin (it wasn't called
"divel's dreck" for nothing) at
http://www.hvinet.com/gallen/Asafoedita.html.

Gary

Andrew Dalby wrote:

I suppose that by 'assa foetida' (which is the correct
French spelling, incidentally) Flaubert means silphium?

  #9 (permalink)  
Old 11-01-2006, 04:40 PM posted to rec.food.historic,soc.history.ancient,humanities.classics
Usenet poster
 
Posts: n/a
Default A Carthaginian feast

I've heard about "assafidity bags," Bob -- and always suspected that
they prevented disease by assuring that no one would come within
sneezing distance of anyone wearing such things. I'm surprised that the
folks trying to peddle abstinence to teenagers having come up with the
strategy.

Gary

  #10 (permalink)  
Old 11-01-2006, 05:27 PM posted to rec.food.historic,soc.history.ancient,humanities.classics
Usenet poster
 
Posts: n/a
Default A Carthaginian feast

Gary wrote:
I've heard about "assafidity bags," Bob -- and always suspected that
they prevented disease by assuring that no one would come within
sneezing distance of anyone wearing such things. I'm surprised that the
folks trying to peddle abstinence to teenagers having come up with the
strategy.


Probably because they remember their barren youths...

LOL

Pastorio
 




Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Royal Nuptial Feast Fudge General Cooking 30 25-03-2005 07:58 AM
Memorial Day Feast... Happy with results but had concerns about my brisket. Lewzephyr Barbecue 6 07-06-2004 03:49 PM
An Ahimsa ThanXgiving - Fast 2003 Fidyl Vegan 5 24-11-2003 11:38 PM
The Great Rib Feast Bill Spohn Wine 0 25-10-2003 03:17 PM

fitness forum |
All times are GMT +1. The time now is 10:29 PM.


Powered by vBulletin® Version 3.6.4
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.Search Engine Friendly URLs by vBSEO 3.0.0 RC6
Copyright ©2004-2008 FoodBanter.com, part of the NewsgroupBanter project.
The comments are property of their posters.
Debt Help - Credit Card Debt Consolidation - Mortgage - Loans - e Harmony