Re: [Apicius] Re: Silphium extinct -- back to Parthian garum
- Scripsit Andreas Dalby:
> how could thatAn interesting point. I don't think I know enough about biology to
> be if the habitats are so widely separated? 'Populations' so far apart
> that they can't interbreed would have differentiated eventually.
judge how uncommon such a situation would be though.
> was one of the 'populations' introduced by humans after all? And could
> that have anything to do with the fact that (according to Herodotus
> 4.204) there was a settlement of Barcans (Barca was in the range of
> silphium) in Bactria (in the range of asafoetida)? These people had
> been more-or-less forcibly settled there by the ancient Persian
> Yes, and aoidos is used by some modern writers to mean a singer ofyeah, and I believe a lot of the technical names we give to the various
> oral epic, while in real early Greek it meant a singer of any kind of
clay vessels of the ancients rest on very little authority, as far as
the matching of name to item goes. I don't object to this kind of
thing, just so long as we keep it clear in our minds what is an
authentic technical term, and what is a modern usage.
The "gladius" example I gave is paralleled by swords from all around
the world. "Katana" means any sabre in Japanese, "shamshir" means any
sword in Farsi, and so on.
> No offence taken -- assuming you in turn forgive me for mixing myOh, that's no offence at all. I didn't mind your reply being public, I
> reply to your email with my posting to the group? ;)
just wanted to make sure other readers knew what we were talking about.
> A. Arndt, 'Silphium' in \Spicing up the palate: proceedings of theThis book looks really good! (There's a table of contents at
> Oxford Symposium on Food and Cookery 1992\ (Totnes: Prospect Books,
> 1993) pp. 28-35.
http://www.acanthus-books.com/spicuppal.html ) Unfortunately, my
university doesn't own a copy, nor indeed a copy of ANY in this series
except for 2002. There's too many good articles in that one volume to
request xeroxes by inter library loan... so I may need to just request
the whole book and do the xeroxing myself! ;)
But this is just one volume, and there appear to be quite a large
Not to mention Petits Propos Culinaires and other periodicals. Building
up my library of food scholarship isn't goign to be easy ;)
- JDM wrote:
> > I suppose you know that Charles Perry has written on medieval ArabicPart of the point of my rambling post was to make clear that Perry
> > fermented sauces?
has since done a great deal more work on the topic of medieval Arabic
fermented sauces, and that he has changed his point of view on some
of the issues in that earlier publication.