Salad

[Slava]

Interestingly, what we most commonly think of as "salad" would most likely be incomprehensible to the people whose word for salt, which lead to the term salad in the first place.

As I understand it, the Romans did like salted foods, but these were more likely "salted" in the way Russian often uses the term, "pickled."

Russian has the idea of "solyonnie" tomatoes, cucumbers, eggs, etc. This is not simply sprinkling salt on them and eating them. This is how they are "put up," preserved for future eating.

I wonder what the ancient world would think of our weird "salads," both kinds, today.

[LukeJavan8]

You mention tomatoes. Of course ancients, even
Europeans, especially Italians who use them for everything,
did not know of tomatoes. It was the "new world" and
its colonization by Europe which brought that
fruit/vegetable to them. So many foods - those in
salads today - came from North/South America after
the 1492 incident.

[beck123]

Aha, Luke! You are absolutely right! Not only tomatoes, but turkey, potatoes, capsicum-bearing peppers (what we consider hot peppers, or chilis today,) edible squash such as pumpkin, zuccini, and summer squashes (as opposed to Old World gourds that were used only as vessels and for fiber,) chocolate, tobacco, peanuts, corn, sorghum (I think,) muscadine, Concord, and scuppernong grapes, and on and on. Thank you, Cristobal.

[beck123]

Interestingly, what we most commonly think of as "salad" would most likely be incomprehensible to ...[ancient] people ... I wonder what the ancient world would think of our weird "salads," both kinds, today.

They would recognize them at once for what they are. Here is Apicius, writing at the time of Christ in ancient Rome about both fresh and pickled salad:

(Formula 109) Endive and Lettuce Salad: "Endives [are dressed] with brine, a little oil and chopped onion. Instead of real lettuce, in winter the endives are taken out of the pickle [and are dressed with] honey or vinegar"

He records several recipes ("formulas") for salad dressings that would pass muster in any fine restaurant today. Curiously (or not, considering our modern word for the dish,) each of Apicius's dressings is based on brine (i.e., heavily-salted water)

Google ISBN 0-486-23563-7 if you like really traditional cookery

[beck123]

And I'm glad you've figured out the avatar, Luke. Now it feels as though it's really you!

[LukeJavan8]

Avatar, with all due thanks to Saparris who figured it
out. I am still computer brain-numb. Thanks for your
help, Beck.

[LukeJavan8]

Wow!
Another site to bookmark.
Thanks, Beck

Looks like good food.

[saparris]

Where did you go, salad thread maker?

Did you leaf? Were we too salty or you? Changing clothes (re-dressing)? Surely you arent' spinached! Dive back en.

I'm done now. Lettuce continue.

[beck123]

Don't stop now! Turnip the volume! Oil keep laughing if you keep pun...ishing us. Toss a few more our way.

Salid - a Middle Eastern dinner accompaniment

[saparris]

I was just “poking” a little salad fun at Slava, tossing a few puns her way—vegetable verbiage, if you wilt. I hope she takes it all with the grain of salt and doesn’t become bleu.

And here’s something to think about: what kind of salad the Caesar eat?

[Slava]

I was just “poking” a little salad fun at Slava, tossing a few puns her way—vegetable verbiage, if you wilt. I hope she takes it all with the grain of salt and doesn’t become bleu.

Yet more emasculation! I don't mind sliced cucumbers and diced carrots and tomatoes, but, please, don't slice and dice me!

[beck123]

what kind of salad did Caesar eat?

Something with Romaine, but only in August, accompanied with an orange Ju... aw, you know what I'm going to say..

[saparris]

That's what Brutus et, tu!

[beck123]

And yon Cassius et clay. A box lunch.

[LukeJavan8]

Green sickie needed!

I'll make one of these work eventually since I despise
'smileys'
Ø