Subject: acorns as food

From: [email-masked] (jordi juan-tresserras)
Date: Wed, 28 Aug 1996 14:12:52 GMT

I am working in a study about the acorn use as human food in the
Iberian Peninsula and the Maghreb area. If anyone know some
bibliographic references or some recipes (porridge, stews, cakes,
..), please let me know.
Thanks in advance for your collaboration,
Yours,

Jordi

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Jordi Juan i Tresserras
Unitat d'Arqueobotanica
SERP/Dept.Prehistoria, H. Antiga i Arqueologia
UNIVERSITAT DE BARCELONA                        
Baldiri i Reixac, s/n   Torre B pis 11      
E-08028-Barcelona            
(Espanya, Union Europea)

tel/fax: +34.3.4248035
e-mail: [email-masked]

"Cada epoca de la historia modifica el fogon, y cada pueblo come segun
su alma, antes tal vez que segun su estomago" - Emilia Pardo Bazan
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From: J Kroin <[email-masked]>
Date: 31 Aug 1996 00:23:54 GMT

The North American Indians (Native Americans) before Columbus in the 
North East parts used acorn meal as a winter staple. Most likely they 
mixed it with maize (primative corn) with water and baked it as a bread 
over hot stones.

Suggest your efforts for specific ancient techniques be directed toward 
US Indian sources. 

regards
Joel 

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From: Jay Woods <[email-masked]>
Date: Sat, 31 Aug 1996 16:27:16 -0500

Remember that acorns as a rule are high in tannins which destroy the food 
value of proteins on a proportional basis.  To reduce this problem, the 
acorn flour goes thru an intensive washing process to remove the tannins.
---Jay Woods

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From: [email-masked] (Son of Traven)
Date: Wed, 4 Sep 1996 21:53:09 GMT

>acorn flour goes thru an intensive washing process to remove the tannins.

This leaching does not affect the protein content and some oaks such as Q. 
gambeli are naturally low in tannins.

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From: George Kraemer <[email-masked]>
Date: Fri, 06 Sep 1996 13:34:44 -0700

jordi juan-tresserras wrote:
> *************************************************************************> 
> Jordi Juan i Tresserras
> Unitat d'Arqueobotanica

try:  [email-masked]