ANCIENT-FOOD-TECH Archives

September 2014, Week 1

ANCIENT-FOOD-TECH@LISTSERV.DARTMOUTH.EDU
Options: Use Monospaced Font
Show Text Part by Default
Condense Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Mime-Version:
1.0 (Mac OS X Mail 7.3 \(1878.6\))
Content-Type:
text/plain; charset=us-ascii
Date:
Mon, 1 Sep 2014 10:53:42 -0700
Reply-To:
Beatrice Hopkinson <[log in to unmask]>
Subject:
Roasting dates
Content-Transfer-Encoding:
quoted-printable
Message-ID:
<[log in to unmask]>
Sender:
"Cooking technologies of ancient Mediterranean cultures." <[log in to unmask]>
From:
Beatrice Hopkinson <[log in to unmask]>
Parts/Attachments:
text/plain (8 lines) 
It could be that the dates were not fully ripe but still yellow needed heating to further ripen them before eating.  When fully ripe there is a lot of sugar in dates so presumably this keeps them for quite a time, and presumably this is not true of dates that have not ripened sufficiently to develop sugar.  The growing of dates apparently requires extreme dry heat in a non-humid atmosphere, in which case they could grow rotten.  Date palms do require water, but only at the roots, so care is taken to keep the dates above dry.

Bea
########################################################################

To unsubscribe from the ANCIENT-FOOD-TECH list, click the following link:
https://listserv.dartmouth.edu/scripts/wa.exe?SUBED1=ANCIENT-FOOD-TECH

ATOM RSS1 RSS2