Lupins, was A Carthaginian feast
- Andrew Dalby wrote:
>No, Romans didn't confuse lupini and phaseoli. You'll find an articleAlas, i don't own this yet... I'll have to pay a visit to the library
>on lupins, with lots of references, in my /Food in the Ancient World
>from A to Z/.
when the sky stops falling (we're having floods here in Northern
>My impression is that they were a little better thanMy understanding was that they could also be somewhat poisonous.
>starvation food, but certainly Vergil called them tristis lupinus =
>sad lupin! They had to be cooked thoroughly to get rid of their
>We can sometimes get conserved ready-to-eat lupins at markets inI have found bottled lupins in markets here, too, although i'm rather
>central France (quite possibly they come from Italy) from the same
>people who sell us olives, pruneaux d'Agen, etc.
farther from the source :-) I have not yet tried them, but i'll be
preparing some Medieval Italian food in 2006, so the opportunity may
As an aside, it was in an open air market in Grasse where i learned
to love olives. I'd only been exposed to rubbery, tasteless, canned
black olives and the occasional bottled pimiento-stuffed green olive,
and had not liked them. The amazing array of olives, both kinds and
the quality, changed my opinion. Fortunately, there are some pretty
good olives (not bottled or canned) available here in California.
>I'm surprised, Anahita, that you say they are notNo firm evidence, rather, word of mouth. A friend of mine told me
>the same as the Latin lupini -- I haven't yet seen a reason to think
>that the name lupini has somehow got switched to a different species.
>The flavour and texture seem to me quite distinct from those of kidney
>beans etc. Any firm evidence?
many months ago when we were working on a translation of a 14th c.
Tuscan cookbook (she did most of the work - i did editing,
proofreading and correcting...) that most modern lupini and lupin
beans are not the same thing, and that the name had been transferred.
She has lived for a brief time in Italy, is a Classics scholar, is a
gourmet cook, and enjoys cooking Ancient and Medieval food, so i
trusted her. She and i can discuss this again... I'm not much of a
botanist, and i have a black thumb, so experimenting with growing my
own is unlikely to succeed. But i welcome the opportunity to do more