. . . brought from home an ingrained distaste for vegetables, "food more meet for hogs and savage beasts to feed upon than mankind," and a conviction that they were unhealthy when eaten raw.Then comes my favorite piece of prose from Hawke:
They planted familiar root crops in the kitchen garden -- parsnips, turnips, carrots, and onions -- then cooked them lovingly into something close to a tasteless pulp.Hawke goes on to explain that the earliest white settlers in America "were not adventuresome cooks. They sampled the sweet potato and rejected it."
As a fan of sweet potatoes, I am offended (although it makes sense if you consider that British culinary history is nothing to celebrate).