Look in the bottom right corner of this painting. If you’ve never seen a watermelon like that before, you’re not alone. This 17th-century painting by Giovanni Stanchi, courtesy of Christie’s, shows a type of watermelon that no one in the modern world has seen. Stanchi’s watermelon, which was painted sometime between 1645 and 1672, offers a glimpse of a time before breeding changed the fruit forever.
It’s a brief article, but there’s a link at the end with some information on other crops that have evolved (corn, peaches) over time. Carrots weren’t always orange either.
The idea of using historic paintings as a window into the past is intriguing, but we’re relying on the skill of the artist and the hope that they aren’t being creative. It’s like a discussion I participated in where people assumed that Victorian society existed as portrayed in novels. If that were the case, should we be judged by our rom-com movies? It’s been said that myths and legends are made of 50% fact, at best 😉
While the egg yolk debate (to eat or not to eat) may continue among doctors, nutritionists and others in the health industry, researchers from Purdue University are giving the whole egg the thumbs up.
In fact, they’ve discovered that eggs consumed with raw vegetables can actually increase the nutritional value of the veggies.
This study, which was presented earlier this month at the American Society for Nutrition’s Annual Meeting, consisted of 16 healthy young men who were instructed to eat three different salads — one with no egg, one with one-and-a-half scrambled whole eggs and another with three scrambled whole eggs. “And what we observed was that there was a progressive increase in the absorption of the carotenoids from the vegetables as you had more eggs, which we attribute to the fat component of the yolk,” lead study author Wayne Campbell, Ph.D., a professor of nutrition science at Purdue University, tells Yahoo Health.
There are several types of persimmons, and the key is to know which kinds are astringent and which are sweet. The astringent persimmons are still a wonderful food when they’re ripe. If you’ve ever had an unripe persimmon, the experience is memorable. Often described as “furry,” for me the experience was akin to trying to eat a sweet yet dense cotton ball. It doesn’t taste like a good idea, and eating a lot of unripe persimmon can cause digestive problems.