On Sat, 31 Dec 2005 12:35:24 GMT, in sci.archaeology, "I E_Johansson"
<inger > wrote:

>
> skrev i meddelandet
roups.com...
>>
>> Dylan Sung wrote:
>> > > wrote in message
>> > oups.com...
>> > >
>> > > Hayabusa wrote:
>> > >> On Wed, 28 Dec 2005 20:19:00 -0700, "<RJ>" >
>> > >> wrote:
>> > >>
>> > >> >I've been reading a book about "Latin American Cuisine".
>> > >> >They started to list the foods that came from the New World;
>> > >> >
>> > >> >Corn Potatoes Yams Chili Peppers
>> > >> >Beans Squash Tomatoes Chocolate,
>> > >> >etc.etc.
>> > >>
>> > >> Not to forget the turkey.
>> > >>
>> > >> >I can't imagine a meal without one of these ingredients.
>> > >> >
>> > >> >Pre-Columbian European cooking must've been pretty dull.
>> > >> >Cabbage, beets, pork, grain-based starches.....
>> > >>
>> > >> >What made up a common meal in 14th century Europe ?
>> > >>
>> > >> I think it is a good idea to cross-post this to sci.archaeology!
>
>The person writing that definitely were wrong.
>The differences in meals, herbs and type of food, between the countries that
>had contact with NA in Pre-Columbian days and the others strongly suggest
>that this IS inside topic for sci.archaeology.

That's not the relevant issue. The issue is whether the evidence is text
based on material based.

>Take for example a closer look at the way the dried cod from Greenland were
>cooked and served in Sweden, Norway, Basqian and north Portugal areas from
>those days up to modern age and compare it with the way dried cod was served
>in France, England, Germany and Italy.....
>> > >>
>> > >> fkoe
>> > >
>> > > Parsnips were used in much the same way as potatoes to day. A stew
>> > > would consist of whatever ingredients were available preferably with
>> > > herbs or spices .The stew was poured on to bread on a plate.
>> > >
>> > > Water was undrinkable and tea, coffee and soda water were still in the
>> > > future.. Vast amounts of beer were consumed in Northern Europe and
>wine
>> > > where available.
>> > >
>> > > There was no shortage of wine in Southern Europe.
>> > >
>> > > B C.
>> > >
>> >
>> > The poor people used to eat food made from rye, and a lot of them got
>ergot
>> > poisoning. The richer people didn't seem to get it because their diet
>didn't
>> > consist so much or any rye.
>> >
>> > Dyl.
>>
>> Ergot poisoning was one of the many hazards of being poor. Rye was
>> mixed with whatever other cereal might have been available and brewed
>> to form gruel or porridge.
>>
>> Round the world, the poor largely subsisted on a monotonous diet of the
>> cheapest crop available. Corn-meal was basic for the American slaves.
>> Corn(maize) was exported to Africa and the poor African diet is also
>> corn meal, more usually known as mealie meal.
>>
>> Further East, rice was and is the essential source of food for the
>> poor.
>
>How far back in history can the rice be traced as the most essential source
>for food by the poor?
>
>
>>neapolitane is one of the cheapest forms of pasta as its only other
>> essential ingredient is tomato juice. Pastas in the richer northern
>> part of Italy usually contain meat e.g., spaghetti carbonara.
>>
>> B C.
>
>Inger E
>
>
--
Doug Weller --
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk