From: Adam Walker (dreamertwo@hotmail.com)
Date: Mon Jun 03 2002 - 19:38:46 EST
>From: "Barry Garcia" <barry_garcia@csumb.edu>
>Date: Sun, 02 Jun 2002 03:55:19 -0700
>
>
>Neat! Some of these seem like you took the botanical latin for the name
>(well it looks that way, like: capers: caparis
> >
>(Caparis spinosa)
> >
Well capari, caparis, I gave it in the plural since it seemed strange to
have just one tiny little caper. And yes, like the English name it comes
from the latin caparis.
> >dandelion: tarazagu
> I assume this is also from botanical Latin (Taraxacum officinale), or
>maybe Italian, or something like it :) ? Spanish and French use "lion's
>tooth" (Sp. diente de leon)
> >
Actually, I took it from the Greek IIRC. I don't have my notes with my
right now. Taraxacum would give tarjagu.
>
>
>'''''''''''''
>
>Anyway, very nice! I did a list of plants the Montreianos use, i
>think......(or maybe not, on second thought)
> >
> >
>To follow your lead, i think i'll do a list here. Mostly plants
>Montreianos usually cultivate (which are more "mediterranean"):
>
>Montreianos are able to grow a rather wide range of vegetables, due to the
>rather moderate climate year round. Frost is only likely two moths of the
>year, and hard freezes (below 28F) are common only perhaps ever 4 or 5
>years. Most of the time winter lows are above 30F. So this enables
>Montreianos to produce vegetables almost year round. In other words,
>something can be grown.
>
Well, Cardadjen~us live in Tunisia, Algeria and western Libya, so their
Mediterranean fur sure!
>Vegetables - The first list is european introductions, or the rare native.
>The second are mainly Filipino introductions (Filipinos,introduced most of
>these, and montreianos adopted their Filipino names. Sort of like how in
>English we use "jicama", or "bok choy")
> >
>
well, my previous list focused only on plants known to the Romans. I still
have to work out the Arabic imports and New World products will, most
likely, be borrowed from Spanish
>tomate - tomato
probably tomati or tomadi (I'm not sure precicely when the voicing rule took
effect).
>papa - potato
papa or paba
>chile - chile
chili
>calavasa - pumpkin
calavaza or calvaza> cauvaza or maybe pumpinu
>çanaôria - carrot
zanauji
>aucachofa - artichoke
cachova
>champiñion - mushroom
maybe boledu
>brocoli - broccoli
not sure about this one.
>berexena - eggplant (european)
I have a word for this and it starts with a b too, but I can't recall it.
>ampalaia - winter melon
>peçai - chinese cabbage
>quinçai - chinese celery
>gabi - taro
>laboñ - bamboo shoots
>taloñ - eggplant (asian)
>muñgo - mung beans
>labanos - white radish
>sitau - string beans
>
I haven't considered any of these. First I have to figure out how they
would have first contacted these veggies. Not till modern times. If there
are Chiese immigrants then possibly they would be borrowed from the
Cantonese or Hokkien forms. If not they'd probably be borrowed from
Spanish, or more likely French or Italian. Maybe even English.
>Spices and seasonings: Montreianos dont use too many spices, but they do
>like spicy food, and chile peppers are the big spice used.
>
>- auga seca - dried kelp (from a species similar to japanes Kombu).
I don't think Cardies use this one.
>- îerva bona - Satureja douglasii (very common, and used as mint. less
>strong and sweeter smelling)
Not familiar with this one.
>- cilantro - cilantro
I think C-a may use cumina for both the seed and the leaf.
>- aucaparra - caper
>- açafrán - saffron
>
I think it's interesting how some of your Arabic loans incorporate the al-
like these two, and others, like egg plant do not. Something like halfway
between Spanish and Protuguese on the one hand and Catalan (and C-a_ on the
other.
>Fruits: Montreianos like the typical European fruits, but they also enjoy
>fruits which are otherwise untypically grown as far north as their country
>(there is a subtropical area near Santa Barbara and San Bonaventura at the
>far south of the country).
>
I was working on fruits last night. Maybe I'll be ready to post by
tomorrow.
>- çereça - cherry
>- naranxa - orange
>- limón - lemon
>- calamansi - Kalamondin/Kalamansi
What's this one?
>- uva - grape (many fine wines are produced in the fertile valleys)
still trying to choose a root!
>- limonito - lemonade berry ( Rhus integrifolia (related to poison sumac,
>but the fruits are edible and made into a drink)
Interresting. Cardies use sumac as a spice.
>- chirimoia - cherimoya. The most exotic of fruits grown, but rather cold
>hardy. Can be grown in most of coastal Montrei.
Not familiar with this one
>- aguacate - avocado
This one will be a Spanish loan. avogadu, abagadi, avgadi or some such.
>- plátano - dessert banana*
haven't chosen a root yet.
>- sagiñ - cooking banana*
>- mançano - apple
ditto on no root as yet.
>- cereça siuvestre - wild cherry (Prunus ilicifolia, a native cherry)
>- sapote blanco - white sapote (hardy all over Montrei, commonly grown)
Unfamiliar with these two.
I notice that Asian veggies seem to have made it noto the table but the
fruits don't seem to be on the menu. Don't tell me Montreianos don't like
Durian!!!
>
>Grains: Rice and corn are the major grains eaten. wheat is used for bread.
I haven't looked at grains yet.
>
>- arroç - rice
probably something like razu. What is the Arabic original?
>- maÃs - corn
Spanish borrowing so meza or mezi
>- trigo - wheat
no idea. I'll have to look at roots.
>- beuiota - acorn*
Unsued.
>- çenteno - rye
>- çenteno açù - blue rye
>
dunno.
<snip interesting info on acorns and other seeds)
>
>There are many more, but i´m tired so i´ll end this message with:
>
>Meats: meats are a major part of most meals in Montrei. On the coast
>seafood is popular, inland, beef, venison, antelope, and the native elk
>are commonly eaten. Seals and sea lions are avoided due to the high
>numbers of parasites.
>
I haven't worked on meats at all yet.
>- carne - beef
>- porco - pork
>- pouio - chicken
>- piçón - squab
>- pato - duck
>- ganso - goose
>- venáo - venison
>- auç - elk (the native elk is only 5 feet high at the shoulder. Smallest
>in North America)
>- corno doule - pronghorn antelope (lit. doble horn)
>- mexiuión - mussel
>- aulón - abalone
>- aumexa - clam
>- peix - fish
>- cavauio - horse (yep, horse is eaten and enjoyed)
>- urso - bear (considered more of a delicacy any more. Early settlers
>oddly went after bears rather than trying to catch deer during times of
>hunger. Perhaps due to their less timid nature)
>- carne de ovexa - mutton
>- cordero - lamb
>- ternaira - veal
>
Interesting list. I need to work out what meats the Cardadjen~us consume.
Lots of fish and fowl I'd assume. Maybe stuff like ducks, geese, flamingos
sparrows. I dunno.
I need to check on the animals that are available. Tuna, sardines, squid,
shark, octopus, anything that comes from the sea. Lamb, goat maybe camel.
Varrious kinds of eggs. Beef probably some. Pork . . . we'll see. I'm not
sure how much influence the Arabs will have on stuff like that.
Well, time to go home and work on some of this stuff.
Oh, and I've been working out given names in C-a. If anyone would like to
know what your name is in C-a just email me with your first name, the Latin,
Greek or other root and any known Latinized form and I'll let you know what
your name is!!
Adamu
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