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Re: French genetics

From:B.Philip.Jonsson <bpj@...>
Date:Saturday, October 31, 1998, 22:12
At 18:50 +0000 on 29.10.1998, Raymond A. Brown wrote:
> > > >Short of ancient DNA samples, there's no working all this out > >in detail, because there are no "pure stocks" anywhere: all are > >a result of mixing and remixing and re-remixing.
For those who like historical ironies: Cavalli-Sforza found that much of the Italian population share a grate many genes with those on the opposite North African coast. The obvious historical reason is that droves of people fled from there to Italy away from the Vandal and Arab invasions.
> Producing a delightful blend - just like French cuisine :) >
Rumor -- transmitted by none less than Norbert Elias -- has it that Frewnch cuisine AND table manners "were at apes' level" when Caterina di Medici arrived there. Those who have seen "Les Visiteurs" will know... As I never tire to point out I greatly prefer Italian cucina, which BTW is a delightful blend itself. I wonder how Italian cooks got by before the 16th century, though, without tomatoes? :) I suppose the Italian term for that berry, _pomodoro_ lit. 'gold apple' gives a hint, but I dont think I'll try substituting apples for tomatoes in salsa dei pomodori con basilico anytime soon! /BP B.Philip. Jonsson <bpj@...> Solitudinem faciunt pacem appellant (Tacitus) ---------------------------------------------------------------------------