Vegetables in the Middle Ages - and corned beef and pastrami

So I open up my email and there's this terrific article from Medievalists.net so feel free tocheck out cooking in the Middle AGes. Not that I'm obsessed with food or anything since I've come back from Chicago, having stuffed my face with steak, pastrami, corned beef, gyros - Greektown for the latter, Manny's and 11th Street Dinner for corned beef and pastrami and I HIGHLY recommend Benny's Chop House for steak with impeccable service and probably the best Caesar salad I've ever had in my life - that's why vegetables are somewhat on my mind (along with other Good Eats). Vegetables in the Middle Ages Image Vegetables: A Biography, by Evelyne Bloch-Dano, offer the stories of eleven different vegetables - artichokes, beans, chard, cabbage, cardoons, carrots, chili peppers, Jerusalem artichokes, peas, pumpkins, and tomatoes - offering tidbits from science and agriculture to history, culture, and, of course, cooking. Here are a few excerpts from the book that detail their history during the Middle Ages. Read More