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Harris} {\keywords tomato, Spain, Italy, 16th century, source, recipe}{\operator Mark S. Harris}{\creatim\yr2008\mo3\dy21\hr1\min3}{\revtim\yr2008\mo3\dy21\hr1\min3}{\version2}{\edmins1}{\nofpages6}{\nofwords2383}{\nofchars11939}{\nofcharsws14270}{\vern24977}} \margl1296\margr1296 \ftnbj\aenddoc\noxlattoyen\expshrtn\noultrlspc\dntblnsbdb\nospaceforul\lytprtmet\hyphcaps0\formshade\horzdoc\dgmargin\dghspace120\dgvspace120\dghorigin1296\dgvorigin1440\dghshow0\dgvshow3 \jcompress\viewkind4\viewscale100\pgbrdrhead\pgbrdrfoot\nolnhtadjtbl\rsidroot7734732 \fet0\sectd \linex0\endnhere\titlepg\sectdefaultcl\sftnbj {\footer \pard\plain \s19\ql \li0\ri0\widctlpar\tqc\tx5040\tqr\tx8640\faauto\adjustright\rin0\lin0\itap0 \lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\f6\fs20\insrsid7734732 Edited by Mark S. Harris\tab 16C-Tomato-art\tab }{\cs20\f6\fs20\insrsid7734732\charrsid7734732 Page }{\field{\*\fldinst {\cs20\f6\fs20\insrsid7734732\charrsid7734732 PAGE } }{\fldrslt {\cs20\f6\fs20\lang1024\langfe1024\noproof\insrsid7734732\charrsid7734732 6}}}{\cs20\f6\fs20\insrsid7734732\charrsid7734732 of }{\field{\*\fldinst {\cs20\f6\fs20\insrsid7734732\charrsid7734732 NUMPAGES }}{\fldrslt { \cs20\f6\fs20\lang1024\langfe1024\noproof\insrsid7734732\charrsid7734732 6}}}{\f6\fs20\insrsid7734732 \par }}{\*\pnseclvl1\pnucrm\pnstart1\pnindent720\pnhang{\pntxta .}}{\*\pnseclvl2\pnucltr\pnstart1\pnindent720\pnhang{\pntxta .}}{\*\pnseclvl3\pndec\pnstart1\pnindent720\pnhang{\pntxta .}}{\*\pnseclvl4\pnlcltr\pnstart1\pnindent720\pnhang{\pntxta )}} {\*\pnseclvl5\pndec\pnstart1\pnindent720\pnhang{\pntxtb (}{\pntxta )}}{\*\pnseclvl6\pnlcltr\pnstart1\pnindent720\pnhang{\pntxtb (}{\pntxta )}}{\*\pnseclvl7\pnlcrm\pnstart1\pnindent720\pnhang{\pntxtb (}{\pntxta )}}{\*\pnseclvl8 \pnlcltr\pnstart1\pnindent720\pnhang{\pntxtb (}{\pntxta )}}{\*\pnseclvl9\pnlcrm\pnstart1\pnindent720\pnhang{\pntxtb (}{\pntxta )}}\pard\plain \ql \li0\ri-990\widctlpar\faauto\adjustright\rin-990\lin0\itap0 \lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\f5\fs36\ul\insrsid7734732 16C-Tomato-art - 9/5/02 \par }\pard \ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 {\f6\fs20\insrsid7734732 \par }{\f6\fs20\insrsid7734732 "}{\f6\fs20\insrsid7734732 Sixteenth Century Italian and Spanish Tomato References}{\f6\fs20\insrsid7734732 "}{\f6\fs20\insrsid7734732 by Johnnae llyn Lewis, Helewyse de Birkestad, and Brighid ni Chiarain. \par \par NOTE: See also the files: tomatoes-msg, tomato-hist-art, p-herbals-msg, herbs-msg, fd-Spain-msg, fd-Italy-msg, p-Italy-food-bib, 16thC-cookbk-bib. \par \par }\pard \ql \li0\ri-1080\widctlpar\faauto\adjustright\rin-1080\lin0\itap0 {\f6\fs20\insrsid7734732 ************************************************************************ \par NOTICE - \par \par This article was submitted to me by the author for inclusion in this set of files, called Stefan}{\f6\fs20\cf1\insrsid7734732 '}{\f6\fs20\insrsid7734732 s Florilegium. \par }\pard \ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 {\f6\fs20\insrsid7734732 \par These files are available on the Internet at: http://www.florilegium.org \par }\pard \ql \li0\ri-1080\widctlpar\faauto\adjustright\rin-1080\lin0\itap0 {\f6\fs20\insrsid7734732 \par Copyright to the contents of this file remains with the author. \par \par While the author will likely give permission for this work to be reprinted in SCA type publications, please check with the author first or check for any permissions granted at the end of this file. \par \par Thank you, \par Mark S. Harris...AKA:..Stefan li Rous \par stefan}{\f6\fs20\insrsid7734732 at }{\f6\fs20\insrsid7734732 florilegium.org \par ************************************************************************}{\b\f6\fs20\insrsid7734732 \par }\pard \ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 {\insrsid7734732 \par }\pard \qc \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 {\insrsid7734732 Sixteenth Century Italian and Spanish Tomato References \par by Johnnae llyn Lewis, Helewyse de Birkestad, and Brighid ni Chiarain \par }\pard \ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 {\insrsid7734732 \par Recent questions on the use of the tomato in 16th century Italian cuisine have prompted the following investigation. \par \par Remembering that there was a reference embedded in the text, I dug out my copy of a work entitled }{\b\insrsid7734732 Red, White and Greens. The Italian Way with Vegetables}{\insrsid7734732 by Faith Willinger. [1996, pbk.1999] Willinger doesn}{ \insrsid7734732 '}{\insrsid7734732 t include a bibliography but references historical material in little notes and tidbits in the text and within special text boxes. \par \par What is most interesting is that she quotes M. Pietro Andrea Mattioli as mentioning the tomato in his Discussions on Material Medicine in 1557. In addition, she states that Constanzo Felici wrote to his }{\insrsid7734732 "}{\insrsid7734732 botanical pen pal Ulisse Aldrovandi}{\insrsid7734732 "}{\insrsid7734732 in March of 1557 that the }{\insrsid7734732 "'}{\insrsid7734732 pomo d}{\insrsid7734732 '}{\insrsid7734732 oro or pomo del Peru... either intense yellow or vigorously red, either round or ridged in slices like a melon...}{\insrsid7734732 '}{\insrsid7734732 He unenthusiastically reports the vegetable fried and sprinkled with a mild vinegar (agresto), not too impressed with the }{\insrsid7734732 '}{\insrsid7734732 ...new thing... easily more attractive than tasty.}{\insrsid7734732 '"}{\insrsid7734732 This is taken from a section labeled }{\insrsid7734732 '}{\insrsid7734732 History}{\insrsid7734732 '}{\insrsid7734732 in the chapter on the }{\insrsid7734732 "}{\insrsid7734732 Tomato}{\insrsid7734732 "}{\insrsid7734732 p.279. \par \par So having these names to work with I turned to the Internet and found references such as: \par \par MATTHIOLI [MATTIOLI], Pietro Andrea [Gregorio] who wrote among other things-- works such as I discorsi di M. Pietro Andrea Matthioli ne}{\insrsid7734732 '}{\insrsid7734732 i sei libri della material medicinale di Pedacio Dioscoride Anazarbeo. / Pietro Andrea Matthioli [Mattioli] Venetia [Venezia] : Vincenzo Valgrisi, 1568. Our first Italian gentleman can be found on the web in a number of places. \par \par Eventually, I came across }{\insrsid7734732 "}{\insrsid7734732 paydirt,}{\insrsid7734732 "}{\insrsid7734732 being a most interesting Italian website entitled }{\insrsid7734732 "}{\insrsid7734732 Il pomodoro}{\insrsid7734732 "}{\insrsid7734732 . <}{ \insrsid7734732\charrsid7734732 http://www.racine.ra.it/russi/webscuola/alimamer/pomodoro.htm}{\insrsid7734732 > which quotes a number of sources, including Mattioli and Felici. \par \par I have provided the original Italian as found on the site. Helewyse de Birkestad (Louise Smithson) has graciously translated the Italian into English. Her translations follow the original text. \par \par Pietro Andrea Mattioli \par \par }{\insrsid7734732 "}{\insrsid7734732 Portansi ai tempi nostri d}{\insrsid7734732 '}{\insrsid7734732 un}{\insrsid7734732 '}{\insrsid7734732 altra spetie in Italia schiacciate come le mela rose e fatte a spicchi, di colore prima verde e come sono mature di color d}{\insrsid7734732 '}{\insrsid7734732 oro le quali pur si mangiano nel medesimo modo (delle melanzane)}{\insrsid7734732 "}{ \insrsid7734732 . \par \par }\pard\plain \s15\ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 \b\lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\b0\insrsid7734732 Translation: \par }{\insrsid7734732 One can find in our time another species in Italy segmented like a rose hip and made in segments, first of color green and when it is mature of color gold the which one eats in the same way (as the eggplant) \par \par }{\b0\insrsid7734732 Source:\line }{\insrsid7734732 "}{\insrsid7734732 I discorsi [...] nelli sei libri di Pedacio Dioscoride Anarzabeo della materia medicinale}{\insrsid7734732 "}{\insrsid7734732 Venezia 1568 \par }\pard\plain \ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 \lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\insrsid7734732 \par Translation: \par }\pard\plain \s15\ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 \b\lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\insrsid7734732 The discourse in the six books of Pedacio Dioscoride Anarzabeo of medicinal material Venice 1568 \par \par Note: \par }\pard\plain \ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 \lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\insrsid7734732 The 1544 date as cited in the Florilegium in various messages appears highly suspect. There is a 1555 Venetian edition of this work. One possible source that might provide more material is: }{\b\insrsid7734732 Pietro Andrea Mattioli :}{\insrsid7734732 }{\b\insrsid7734732 Siena, 1501-Trento, 1578 : la vita, le opere : con l}{\b\insrsid7734732 '}{\b\insrsid7734732 identificazione delle piante }{\insrsid7734732 by}{\b\insrsid7734732 }{\insrsid7734732 Sara Ferri}{\b\insrsid7734732 . }{\insrsid7734732 1997. [Ponte San Giovanni, Perugia : Quattroemme, ISBN: 8885962270]}{\f1\fs20\insrsid7734732 \par }{\insrsid7734732 \par }\pard\plain \s17\ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 \lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\insrsid7734732 -------------------------------------------------------- \par }\pard\plain \ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 \lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\insrsid7734732 \par Costanzo Felici \par \par }{\insrsid7734732 "}{\insrsid7734732 Pomo d}{\insrsid7734732 '}{\insrsid7734732 oro, cos\u236\'93 detto volgarmente dal suo intenso colore, ovvero pomo del Per\u249\'9d, quale o \u232\'8f giallo intenso ovvero \u232\'8f rosso gagliardamente \endash e questo o \u232\'8f tondo equalmente ovvero \u232\'8f distinto in fette come il melone - ancora lui da ghiotti et avidi de cose nove \u232\'8f desiderato nel medemo modo et ancora fritto nella padella como l}{\insrsid7734732 '}{\insrsid7734732 altro, accompagnato con succo de agresto, ma al mio gusto \u232\'8f pi\u249\'9d presto bello che buono}{\insrsid7734732 "}{\insrsid7734732 . \par \par Translation: \par }\pard\plain \s15\ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 \b\lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\insrsid7734732 Apple of gold, so called vulgarly because of its intense color, or apple of Peru, they are an intense yellow or a golden red \endash and this (fruit) is equal and round or distinct in slices (segments) like the melon \endash more him that is greedy and eager for new things desires it in the same way and also fried in the pan like the others, accompanied with vejuice, but to my taste it is more beautiful than good (tasty). \par \par }{\b0\insrsid7734732 Source:}{\insrsid7734732 \par }\pard\plain \ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 \lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\insrsid7734732 "}{\insrsid7734732 De l}{\insrsid7734732 '}{\insrsid7734732 i nsalata e piante che in qualunque modo vengono per cibo de l}{\insrsid7734732 '}{\insrsid7734732 homo}{\insrsid7734732 "}{\insrsid7734732 Manoscritti del 1569-1572 raccolti a cura di Guido Arbizzoni \par \par Translation: \par }\pard\plain \s15\ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 \b\lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\insrsid7734732 Of the salads and plants in whatever way come for food to the man. Manuscript of 1569 \endash 1572 collected in the care of Guido Arbizzoni \par }\pard\plain \ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 \lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\insrsid7734732 \par -------------------------------------- \par Ulisse Aldovrandi \par \par }{\insrsid7734732 "}{\insrsid7734732 Mi \u232\'8f venuto certo seme per le mani, quale \u232\'8f qui incluso, che ve ne faccio parte acci\u242\'98 che nascendo sappiate dire che cosa sia. Me l}{\insrsid7734732 '}{\insrsid7734732 ha mandato da Pesaro M. Baldo Cortivio,gentilhuomo molto honorato e litterato e molto curioso di queste cose de}{\insrsid7734732 '}{\insrsid7734732 semplici. Gli \u232\'8f pianta che \u232\'8f con li rami e foglie simile al melanciano (melanzana) con il frutto simile al pomo d}{\insrsid7734732 '}{\insrsid7734732 oro, dico quello rosso e non il giallo, distinto in fette. il considererete, me ne direte poi la vostra opinione}{\insrsid7734732 "}{ \insrsid7734732 . \par \par Translation: \par }\pard\plain \s15\ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 \b\lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\insrsid7734732 To me has come certain seeds into the hand, those that here I include, in order that one grows in knowledge to say what things these are. I gave them to Pesaro M. Baldo Cortivio, a gentleman much hon ored and lettered and very interested in these simple things. The plants that have the branches (stalks) and leaves similar to the eggplant with the fruit similar to the golden apple, I talk of that red and not that yellow, with distinct segments, the co nsideration, I direct to your opinion. \par \par }{\b0\insrsid7734732 Source:}{\insrsid7734732 \par }\pard\plain \ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 \lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\insrsid7734732 Lettera, 10 marzo 1572, Bologna in Costanzo Felici }{\insrsid7734732 "}{\insrsid7734732 Dell}{\insrsid7734732 '}{ \insrsid7734732 insalata e piante...}{\insrsid7734732 "}{\insrsid7734732 opera citata \par \par Translation: \par }{\b\insrsid7734732 Letter, 10}{\b\super\insrsid7734732 }{\b\insrsid7734732 March 1572, Bologna in Costanzo Felici }{\b\insrsid7734732 "}{\b\insrsid7734732 Of the salads and plants}{\b\insrsid7734732 "}{\b\insrsid7734732 reference already cited. \par \par ---------------------------------------------------- \par }{\insrsid7734732 Castor Durante \par \par }{\insrsid7734732 "}{\insrsid7734732 I pomi d}{\insrsid7734732 '}{\insrsid7734732 oro mangiansi nel medesmo modo che le melanzane con pepe, sale e olio, ma danno poco e cattivo nutrimento}{\insrsid7734732 "}{\insrsid7734732 \par \par Translation: \par }\pard\plain \s15\ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 \b\lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\insrsid7734732 The golden apple one eats in the same way as the eggplant with pepper, salt and oil, but it gives little and evil nutrition. \par \par }{\b0\insrsid7734732 Source: \par }\pard\plain \ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 \lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\insrsid7734732 "}{\insrsid7734732 Herbario nuovo}{\insrsid7734732 "}{\insrsid7734732 , Roma, 1585, dall}{\insrsid7734732 '}{ \insrsid7734732 introduzione di Piero Camporesi a }{\insrsid7734732 "}{\insrsid7734732 La scienza in cucina e l}{\insrsid7734732 '}{\insrsid7734732 arte del mangiare bene}{\insrsid7734732 "}{\insrsid7734732 di Pellegrino Artusi \par \par Translation: \par }\pard\plain \s15\ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 \b\lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\insrsid7734732 New herbal, Rome 1585, from the introduction of Piero Camporesi to }{\insrsid7734732 "}{\insrsid7734732 The science in cooking and the art of eating well}{\insrsid7734732 "}{\insrsid7734732 of Pellegrino Artusi \par \par ------------------------------ \par }\pard\plain \ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 \lang1033\langfe1033\cgrid\langnp1033\langfenp1033 {\insrsid7734732 \par Jos\u233\'8e de Acosta \par \par }{\insrsid7734732 "}{\insrsid7734732 Per temperare il sapore del peperoncino si ricorre al sale, che lo corregge molto, perch\u233\'8e essi sono molto diversi l}{\insrsid7734732 '}{\insrsid7734732 uno dall}{\insrsid7734732 '}{\insrsid7734732 altro e i loro effetti si frenano reciprocamente, ma si ricorre pure alle tomate che sono fresche e sane e sono delle specie di grossi acini sugosi, che fanno delle salse saporite, ma sono ugualmente buone da mangiarsi da sole}{\insrsid7734732 "}{ \insrsid7734732 . \par \par Translation of the Italian: \par }{\b\insrsid7734732 To temper the taste of the hot pepper (little pepper) one gathers in the salt, that it corrects much, because they are very diverse each from the other and their e ffect corrects it, but if one gathers otherwise from the tomatoes that are fresh and healthy and are of the species large, clustered and juicy, that comes from them the sauce flavorful, but are equally good to eat alone. \par \par }{\insrsid7734732 \par Source: \par }{\insrsid7734732 "}{\insrsid7734732 Historia moral y natural de las Indias Ocidentales}{\insrsid7734732 "}{\insrsid7734732 , Siviglia, 1589, dalla traduzione di J. Remy-Zephir, Parigi, 1979 \par }{\b\insrsid7734732 \par }{\insrsid7734732 Translation: \par }{\b\insrsid7734732 History moral and natural of the west indias, Siviglia 1589, from the translation by J. Remy-Zephir, Paris 1979 \par \par ------------------------------------------------ \par \par }{\insrsid7734732 This last description from Jos\u233\'8e de Acosta comes from a Spanish text originally. Brighid ni Chiarain (Robin Carroll-Mann) has kindly provided the following text and translation for this related Spanish source. \par }{\b\insrsid7734732 \par }{\insrsid7734732 Source: \par < http://cervantesvirtual.com/FichaObra.html?portal=0&Ref=000600 > \par Jose de Acosta, _Historia natural y moral de las Indias_ (1590) \par Digital edition taken from Obras del Padre Jos\u233\'8e de Acosta, Madrid, Atlas, 1954, pp. 2-247. \par From Chapter XX: \par \par Original Text: \par Hay aj\u237\'92 de diversos colores: verde, colorado y amarillo; hay uno bravo, que llaman caribe, que pica y muerde reciamente; otro hay manso, y alguno dulce que se come a bocados. Alguno menudo hay que huele en la boca como almizcle, y es muy bueno. Lo que pi ca del aj\u237\'92 es las venillas y pepita; lo dem\u225\'87s no muerde: c\u243\'97mese verde y seco, y molido y entero, y en la olla y en guisados... Para templar el aj\u237\'92 usan de sal, que le corrige mucho, porque son entre s\u237\'92 muy contrarios, y el uno al otro se enfrenan; usan tambi\u233\'8en tomates, que son frescos y sanos, y es un g\u233\'8enero de granos gruesos jugosos, y hacen gustosa salsa, y por s\u237\'92 son buenos de comer. H\u225\'87 llase esta pimienta de Indias universalmente en todas ellas, en las islas, en Nueva Espa\u241\'96a, en Per\u250\'9c y en todo lo dem\u225\'87s descubierto; de modo que, como el ma\u237\'92z es el grano m\u225\'87s general para el pan, as\u237\'92 el aj \u237\'92 es la especia m\u225\'87s com\u250\'9cn para salsa y guisados. \par \par Translation: \par }{\b\insrsid7734732 There are chilis of diverse colors: green, red, and yellow; there is a fierce one, that they call }{\b\insrsid7734732 '}{\b\insrsid7734732 caribe}{\b\insrsid7734732 '}{\b\insrsid7734732 , that stings and bites severely; there is another which is temperate, and somewhat sweet which is eaten as tidbits. There is a small one which smells like musk in the mouth, and is very good. In the chili, that which stings is the veins and the seed; the r est of it does not bite: it is eaten green and dried, and ground and whole, and in the pot and in stews... To temper the chili they use salt, which corrects it a great deal, because they are contrary to each other, and each one restrains the other; they a lso use tomatoes, which are fresh and healthy, and are a kind of large juicy seeds, and make a tasty sauce, and are good to eat by themselves. This pepper is found universally throughout the Indies: in the islands, in New Spain, in Peru, and in all the re st that has been discovered; so just as maize is the most common grain for bread, the chili is likewise the most common spice for sauce and stews. \par \par -------------------------- \par }{\insrsid7734732 Thinking that we should perhaps to put all our tomatoes in one basket}{\b\insrsid7734732 , }{\insrsid7734732 Brighid was pleased to also add this reference that she contributed to the discussion on SCA-Cooks back in November, 2000.}{ \b\insrsid7734732 \par \par }{\insrsid7734732 Source: \par http://cervantesvirtual.com/FichaObra.html?portal=0&Ref=001098 \par Francisco Cervantes de Salazar (1514-1575), _Cronica de la Nueva Espa\u241\'96a_ \par edited by Manuel Magall\u243\'97n ; preliminary study and indices by Agust\u237\'92n \par Millares Carlo. \{PRIVATE\}Digital edition based on the edition of Madrid, Atlas, 1971. \par From chapter VI: \par \par Original text: \par El ag\u237\'92 sirve de especia en estas partes; es caliente, ayuda a la digesti\u243\'97n y a la c\u225\'87mara; es apetitoso, y de manera que los m\u225\'87s guisados y salsas se hacen con \u233\'8el; usan d\u233\'8el no menos los espa\u241\'96 oles que los indios. Hay unos ag\u237\'92es colorados y otros amarillos; \u233\'8estos son los maduros, porque los que no lo son, est\u225\'87n verdes, hay unos que queman m\u225\'87 s que otros. Los tomates son mayores que agraces; tienen su sabor, aunque no tan agrio; hay unos del tama\u241\'96o que dixe, y otros grandes, mayores que limas, amarillos y colorados; \u233\'8echanse en las salsas y potajes para templar el calor del ag\u237\'92. \par \par Translation: \par }{\b\insrsid7734732 "}{\b\insrsid7734732 The chile serves as spice in these regions; it is hot, aids the digestion, and the evacuation of stool; it is appetizing, and in such a manner that most of the stews and sauces are made with it; the Spaniards use it no less than the Indians. There are some red chiles, and others which are yellow; these are the mature ones, for those which are not [mature] are green, there are some which burn more than the others. The tomatoes are bigger than unripe grapes, they have their [sa me] flavor, although not as sour; there are some which are the size I said, and others that are big, larger than limes, yellow ones and red ones; they cast them in the sauces and pottages to temper the heat of the chile.}{\b\insrsid7734732 "}{ \b\insrsid7734732 \par \par ------------------------------------- \par }{\insrsid7734732 \par We sincerely hope that this helps answer some of the questions regarding the subject of tomatoes. It should be noted that while these various references mention tomatoes and even that one eats them as one does eggplant, it is probable that when or if they were eaten, it was more as a matter of curiosity. They were by no means a staple dish or foodstuff. As regards the Spanish sources and the last mentioned Italian source, it should be noted that these sources are referring to food habits *in the New World* . When Cervantes de Salazar says that the Spaniards are eating tomatoes and sauces with chili, he means the Spaniards in New Spain (Mexico). That is not proof that such items were being consumed in the Europe of the Old World. \par \par Reference work and editing by: Johnnae llyn Lewis Johnna Holloway. 17 July 2002 \par Italian Translations by: Helewyse de Birkestad Louise Smithson. 18 July 2002 \par Spanish Source and Translation: Brighid ni Chiarain Robin Carroll-Mann. 18 July 2002 \par \par Copyright by the authors. 2002. \par \par Johnnae llyn Lewis (Johnna Holloway) \par }\pard \ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0\pararsid7734732 {\insrsid7734732\charrsid7734732 johnna}{\insrsid7734732\charrsid7734732 at }{\insrsid7734732\charrsid7734732 sitka.engin.umich.edu \par }\pard \ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 {\insrsid7734732 \par Helewyse de Birkestad (Louise Smithson) \par }\pard \ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0\pararsid7734732 {\insrsid7734732\charrsid7734732 smithson}{\insrsid7734732\charrsid7734732 at }{\insrsid7734732\charrsid7734732 mco.edu \par }\pard \ql \li0\ri0\widctlpar\faauto\adjustright\rin0\lin0\itap0 {\insrsid7734732 \par Brighid ni Chiarain (Robin Carroll-Mann) \par }{\insrsid7734732\charrsid7734732 rcmann4 at earthlink.net}{\insrsid7734732\charrsid7734732 \par }\pard \ql \li0\ri-980\widctlpar\faauto\adjustright\rin-980\lin0\itap0 {\f6\fs20\insrsid7734732 ------ \par }\pard \ql \li0\ri-994\widctlpar\faauto\adjustright\rin-994\lin0\itap0 {\f6\fs20\insrsid7734732 Copyright 2002 by Johnna H. Holloway, Louise Smithso n, Robin Carroll-Mann. Permission is granted for republication in SCA-related publications, provided the author is credited and receives a copy. \par }\pard \ql \li0\ri-980\widctlpar\faauto\adjustright\rin-980\lin0\itap0 {\f6\fs20\insrsid7734732 \par }\pard \ql \li0\ri-990\widctlpar\faauto\adjustright\rin-990\lin0\itap0 {\f6\fs20\insrsid7734732 If this article is reprinted in a publication, I would appreciate a notice in the publication that you found t his article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan. \par \par }{\insrsid7734732 \par }}