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romanceconlang@yahoogroups.com writes: > > >Well, Cardadjen~us live in Tunisia, Algeria and western Libya, so their >Mediterranean fur sure! Montreianos live in Ill Bethisad roughly the same area that in our world from Santa Rosa, down to Ventura, and as far east as Lake Tahoe and Owens Valley in California. So there is a very wide range of climates (the western side of the sierras is considered insular, in that there is a high number of endemics in california). You have just about every climate type in the continental US (almost) just by going from the sea to the tops of the sierras. But in general the climate is described as "mediterranean". Many tourists in this world and theirs have commented on how similar the climate, and event he native vegetation is to areas of the mediterranean (the chapparal is equivalent to the garrigue, the oak savannahs like the grassy oak studded areas of Spain, or Italy). And a friend of ours says the Monterey region looks a lot like Tuscany does (further, a friend who´s been to Italy said the beaches here remind him of there also). Climate in Montrei is so varied that people grow everything from typical European fruits and veggies, to tropicals like bananas. Some areas see snow, and frost even into summer, and some places never see frost for a decade or two. > >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. Montreiano takes most new veggies and fruits directly from the languages of the people to first introduce them, > > >I don't think Cardies use this one. > Auga seca used to be a famine food, or a food stored away for times of disaster (Montrei is prone to quakes, hell the country is literally cleaved in two by a major plate boundary faultline (yet to be named there. Here it's the San Andreas). But enterprising chefs discovered it makes a nice "seasoning" when dried and ground up and sprinkled over dishes. >>- îerva bona - Satureja douglasii (very common, and used as mint. less >>strong and sweeter smelling) > >Not familiar with this one. This is a native Montrei plant (and in our world native to California=. It's commonly found in undisturbed areas, but was so common, the old name of San Françisco used to be this plant´s name. > > >>- cilantro - cilantro > >I think C-a may use cumina for both the seed and the leaf. I may rethink this one. > > >>- 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. Isn´t it? It seems kind of random to me. I wonder if it really was random that the article was included or not. > > > >>- calamansi - Kalamondin/Kalamansi > >What's this one? Oops, i forgot, we discussed this on CONLANG. Kalamansi is a citrus fruit from the Philippines. It grows well in California, and is used a lot like lemons, but it has more of an orangey taste to it. It is very sour and needs sugar when made into juice. But, Filipinos in Montrei use it like we do lemons...they squeeze it onto foods, and they also make a sauce with it and soy sauce for dipping. A lot of "uncultured" montreianos use it simply as a decorative garden plant though. > > >>- 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. Now that´s interesting. Rhus integrifolia doesnt cause the itching of poison sumac though. > >>- 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 This is a Mexican introduction. Usually these are somewhat cold sensitive (you may not have heard of it because the fruits bruise easy and dont last well when shipped. I think you can only really buy them in states where they can be grown). If you´ve had soursop juice before, it´s very similar. The fruit looks something like an artichoke, with greenish yellow skin that´s indented, or pebbly. The flesh is creamy and sweet, with large brown seeds. Anyway, these were introduced first into the southern areas of Montrei, but were quickly bred to be cold hardier (standing temps below 28F before defoliating). The pink varieties are hardier and are actually more acid and not so cloyingly sweet like the white types. > >>- cereça siuvestre - wild cherry (Prunus ilicifolia, a native cherry) >>- sapote blanco - white sapote (hardy all over Montrei, commonly grown) > >Unfamiliar with these two. The wild cherry is a native california cherry. I havent come across them myself, but supposedly the fruits make good pies despite the thin flesh and large pits. The Sapote Blanco, or White Sapote is another Mexican import. They´re quite hardy, even growing far beyond Montrei territory (in our world they grow as far north as Chico here in California). The tree is very tropical looking, large, palmate leaves, and greenish to yellowish fruits that can be oblong, or round and squat. The flavor is hard to describe, but the flesh is creamy. Highly popular too. > >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!!! Oh, of course they do, but my focus was mostly on fruits and veggies that they actually grow :). However, Filipinos would have introduced most of the tropical asian fruits, and they do have: - mañga - mango - lañka - jack fruit - niog - coconut (ok, so the Spanish could have introduced it and it could be called "coco", but i like the Tagalog term better) - ube - purple yam (not a fruit but used in desserts) - sampaloc - tamarind - durián - durian :) - papaia - papaya* - balimbiñ - star fruit * introduced via Mexicans. > > >probably something like razu. What is the Arabic original? > Actually, i´m not sure > >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. I could have included these, but the list was getting long enough. For seafood i´d have to devote an entire email to it :). There´s a very very large selection of things that can be caught in Montrei and in fact, fishing is a major industry there. I can say that camel is most definitely not eaten in Montrei :). > > __________________________ 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.