[YG Conlang Archives] > [romanceconlang group] > messages [Date Index] [Thread Index] >
romanceconlang@yahoogroups.com writes: >Here are a few food terms I've tentatively set as I begin working out some >vocabulary for Cardadjena. These are vegetables and spices. Not sure >why I >started with these as opposed to meats or fruits, but . . . Neat! Some of these seem like you took the botanical latin for the name (well it looks that way, like: capers: caparis > (Caparis spinosa) > >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) > ''''''''''''' 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. 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") > leçuga - lettuce tomate - tomato papa - potato chile - chile înoxo - fennel calavasa - pumpkin çanaôria - carrot apio - celery spárrago - asparagus aucachofa - artichoke champiñion - mushroom leçuga de somvra - miner´s lettuce (native) leçuga marina - sea lettuce (a type of kelp) tomate d´arvou - tree tomato brocoli - broccoli rávano - radish berexena - eggplant (european) çevouia - onion 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 Spices and seasonings: Montreianos dont use too many spices, but they do like spicy food, and chile peppers are the big spice used. - chile - chile - sau - salt - auga seca - dried kelp (from a species similar to japanes Kombu). - sauvia - sage - sauvia negra - black sage (Salvia mellifera. native, and used sparingly because it is strong) - sauvia dulce - sweet sage (Artemesia californica. native, and used for its sweet aroma) - îerva bona - Satureja douglasii (very common, and used as mint. less strong and sweeter smelling) - pimenta - pepper - laureu - bay leaves - cilantro - cilantro - anís - anise - aucaparra - caper - açafrán - saffron 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). - çereça - cherry - naranxa - orange - limón - lemon - calamansi - Kalamondin/Kalamansi - uva - grape (many fine wines are produced in the fertile valleys) - limonito - lemonade berry ( Rhus integrifolia (related to poison sumac, but the fruits are edible and made into a drink) - chirimoia - cherimoya. The most exotic of fruits grown, but rather cold hardy. Can be grown in most of coastal Montrei. - aguacate - avocado - plátano - dessert banana* - sagiñ - cooking banana* - mançano - apple - cereça siuvestre - wild cherry (Prunus ilicifolia, a native cherry) - pera - pear - duraçno - peach - sapote blanco - white sapote (hardy all over Montrei, commonly grown) * yes, there ARE some very small banana plantations. Mainly near Santa Barbara. Grains: Rice and corn are the major grains eaten. wheat is used for bread. - arroç - rice - maís - corn - trigo - wheat - beuiota - acorn* - çenteno - rye - çenteno açù - blue rye * Included here due to the similar use with wheat. Acorn flour is something the natives introduced to the Montreiano diet. The acorns (along the coast the plentiful Quercus agrifolia is used) are ground, and the tannic acid is leached out in running water, similar to the way sago, or cassava flour is made). The flour is not often used alone due to the lack of gluten, but it is made into a porrige for the sick, or it´s mixed with regular flour, which imparts a purplish cast to the resulting bread. A similar but starvation food is the seeds of the buckeye (Aesculus californica). Due to the toxic nature of the seeds, the flour has to be leached carefully and thoroughly. It is very rarely used and only in the most dire of circumstances. The seeds are very large, and are more often used as a cheaters way of catching fish (the ground seeds have stupefying properties). 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. - 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 __________________________ Communication is not just words, communication is...architecture because of course it is quite obvious that the house that would be built without that desire, that desire to communicate, would not look as your house does today.