tag:blogger.com,1999:blog-4759854350066861881.post3122600733115106484..comments2024-03-20T19:19:33.301-04:00Comments on Researching Food History : Medieval acorns for pigs - from the Hours of Duc de Berry (1400s), Queen Mary Psalter (1310) and Henry VIII (c1500)PBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4759854350066861881.post-7152962843805293522020-09-10T21:21:52.899-04:002020-09-10T21:21:52.899-04:00That is a very interesting question! But no, I d...That is a very interesting question! But no, I don't know what kind of Oaks they were.PBReberhttps://www.blogger.com/profile/15216397936463511028noreply@blogger.comtag:blogger.com,1999:blog-4759854350066861881.post-57383880738028333782020-07-12T12:26:30.902-04:002020-07-12T12:26:30.902-04:00Is it known which species of acorn were used in th...Is it known which species of acorn were used in the areas depicted in the above images? <br /><br />From what I understand, various Oak varieties will have different tannin contents in their acorns. High tannins means bitter acorns, which the pigs will not eat readily (and which can make them bloated and sick).<br /><br />For example in Spain I know the Spanish Holm Oak is used (Q. ilex rotundifolia) and has a relatively low tannin content in its acorns. Italian Holm Oak however (Q. ilex ilex) has might higher tannin content in its acorns. <br /><br />I'm curious which oaks were used, say, in France and England. Giovanni Di Matteohttps://www.blogger.com/profile/13586039658975233436noreply@blogger.com