| 翻訳と辞書 |
cauliflower
Cauliflower is one of several vegetables in the species ''Brassica oleracea'', in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the ''white curd'') is eaten. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds. ''Brassica oleracea'' also includes broccoli, brussels sprouts, cabbage, collard greens, and kale, though they are of different cultivar groups.
== History ==
For such a highly modified plant, cauliflower has a long history. The oldest record of cauliflower dates back to the 6th century B.C. In the 2nd century, Pliny included what he called ''cyma'' among his descriptions of cultivated plants in ''Natural History'': "''Ex omnibus brassicae generibus suavissima est cyma,''" ("Of all the varieties of cabbage the most pleasant-tasted is ''cyma''"). Pliny's descriptions likely refer to the flowering heads of an earlier cultivated variety of ''Brassica oleracea'', but comes close to describing modern cauliflower. In the 12th century, three varieties were described in Spain as introductions from Syria, where it had doubtless been grown for more than a thousand years. It is found in the writings of the Arab botanists Ibn al-'Awwam and Ibn al-Baitar, in the 12th and 13th centuries when its origins were said to be Cyprus.〔(【引用サイトリンク】url=http://www.cauliflowerfestival.com/cauliflower-history.html )〕
François Pierre La Varenne employed ''chouxfleurs'' in ''Le cuisinier françois''.〔Wheaton, Barbara Ketcham (1996) ''Savoring the Past: the French kitchen and table from 1300 to 1789'', Touchstone, p. 118, ISBN 0-684-81857-4.〕 They were introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres' ''Théâtre de l'agriculture'' (1600), as ''cauli-fiori'' "as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy",〔Wheaton, Barbara Ketcham (1996) ''Savoring the Past: the French kitchen and table from 1300 to 1789'', Touchstone, p. 66, ISBN 0-684-81857-4.〕 but they did not commonly appear on grand tables until the time of Louis XIV.〔Toussaint-Samat, Maguelonne (2009) ''A History of Food'', 2nd ed., John Wiley & Sons, pp. 625f, ISBN 1-4443-0514-X.〕 It was introduced in India in 1822 from England by the British.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「cauliflower」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|