Editing Cabbage
Appearance
Content that violates any copyrights will be deleted. Encyclopedic content must be verifiable through citations to reliable sources.
Latest revision | Your text | ||
Line 69: | Line 69: | ||
In Britain, the Anglo-Saxons cultivated ''cawel''.<ref>Bosworth, Joseph. ed. ''An Anglo-Saxon Dictionary'', ''s.v.'' "cawel" gives parallels: Scottish ''kail, kale''; Frisian ''koal, koel''; Dutch ''kool'' (fem.); German ''kohl'' (masc.), etc. but also Welsh ''cawl''; Cornish ''caul'' (masc.); etc. Compare Latin ''caulis''.</ref> When round-headed cabbages appeared in 14th-century England they were called ''cabaches'' and ''caboches'', words drawn from [[Old French]] and applied at first to refer to the ball of unopened leaves,<ref>''[[OED]]'': "cabbage".</ref> the contemporaneous recipe that commences "Take cabbages and quarter them, and seethe them in good broth",<ref>Forgeng, Jeffrey L. and McLean, Will (2009) ''Daily Life in Chaucer's England''. ABC-CLIO. p. 298. {{ISBN|9780313359514}}</ref> also suggests the tightly headed cabbage. |
In Britain, the Anglo-Saxons cultivated ''cawel''.<ref>Bosworth, Joseph. ed. ''An Anglo-Saxon Dictionary'', ''s.v.'' "cawel" gives parallels: Scottish ''kail, kale''; Frisian ''koal, koel''; Dutch ''kool'' (fem.); German ''kohl'' (masc.), etc. but also Welsh ''cawl''; Cornish ''caul'' (masc.); etc. Compare Latin ''caulis''.</ref> When round-headed cabbages appeared in 14th-century England they were called ''cabaches'' and ''caboches'', words drawn from [[Old French]] and applied at first to refer to the ball of unopened leaves,<ref>''[[OED]]'': "cabbage".</ref> the contemporaneous recipe that commences "Take cabbages and quarter them, and seethe them in good broth",<ref>Forgeng, Jeffrey L. and McLean, Will (2009) ''Daily Life in Chaucer's England''. ABC-CLIO. p. 298. {{ISBN|9780313359514}}</ref> also suggests the tightly headed cabbage. |
||
[[File:Tacuinum Sanitatis-cabbage harvest.jpg|thumb|Harvesting cabbage, ''[[Tacuinum Sanitatis]]'', 15th century]] |
[[File:Tacuinum Sanitatis-cabbage harvest.jpg|thumb|Harvesting cabbage, ''[[Tacuinum Sanitatis]]'', 15th century.]] |
||
[[Manuscript illumination]]s show the prominence of cabbage in the cuisine of the [[High Middle Ages]],<ref name=Ingram>{{cite book|pages=64–66|title=The Cook's Guide to Vegetables|author=Ingram, Christine|publisher=Hermes House|year=2000|isbn=978-1-84038-842-8}}</ref> and cabbage seeds feature among the seed list of purchases for the use of [[John II of France|King John II of France]] when captive in England in 1360,<ref>Parrain, Charles (1966) "The evolution of agricultural technique" in M. M. Postan, ed. ''The Cambridge Economic History of Europe: I. The Agrarian Life of the Middle Ages''. Cambridge University Press. p. 166. {{ISBN|9781139054423}}, {{doi|10.1017/CHOL9780521045056}}</ref> but cabbages were also a familiar staple of the poor: in the lean year of 1420 the "Bourgeois of Paris" noted that "poor people ate no bread, nothing but cabbages and turnips and such dishes, without any bread or salt".<ref> |
[[Manuscript illumination]]s show the prominence of cabbage in the cuisine of the [[High Middle Ages]],<ref name=Ingram>{{cite book|pages=64–66|title=The Cook's Guide to Vegetables|author=Ingram, Christine|publisher=Hermes House|year=2000|isbn=978-1-84038-842-8}}</ref> and cabbage seeds feature among the seed list of purchases for the use of [[John II of France|King John II of France]] when captive in England in 1360,<ref>Parrain, Charles (1966) "The evolution of agricultural technique" in M. M. Postan, ed. ''The Cambridge Economic History of Europe: I. The Agrarian Life of the Middle Ages''. Cambridge University Press. p. 166. {{ISBN|9781139054423}}, {{doi|10.1017/CHOL9780521045056}}</ref> but cabbages were also a familiar staple of the poor: in the lean year of 1420 the "Bourgeois of Paris" noted that "poor people ate no bread, nothing but cabbages and turnips and such dishes, without any bread or salt".<ref> |
||
{{Cite web |url=https://pantherfile.uwm.edu/carlin/www/parisjournal1.html |title=Extracts from ''A Parisian Journal, 1405-1449'', translated by Janet Shirley from the anonymous ''Journal d'un bourgeois de Paris'' (Oxford: Clarendon Press, 1968). |access-date=2014-02-16 |archive-url=https://web.archive.org/web/20140222204356/https://pantherfile.uwm.edu/carlin/www/parisjournal1.html |archive-date=2014-02-22 |url-status=dead }} |
{{Cite web |url=https://pantherfile.uwm.edu/carlin/www/parisjournal1.html |title=Extracts from ''A Parisian Journal, 1405-1449'', translated by Janet Shirley from the anonymous ''Journal d'un bourgeois de Paris'' (Oxford: Clarendon Press, 1968). |access-date=2014-02-16 |archive-url=https://web.archive.org/web/20140222204356/https://pantherfile.uwm.edu/carlin/www/parisjournal1.html |archive-date=2014-02-22 |url-status=dead }} |