pomme de terre

[Koontz John E]

On Sun, 3 Feb 2002, Rankin, Robert L wrote:
> The Siouan form would come from a */-to/ root with a *wa- or *wi- prefix
> that typically undergoes syncope to *wto and thence the various mdo, blo,
> do, ato, etc. in the different languages.  It may have been a cover term for
> a variety of slightly different tubers including the root of the common
> sunflower or "Jerusalem artichoke", so named because it is neither from
> Jerusalem nor is it an artichoke.

Proto-Mississippi Valley for the Jerusalem artichoke is *hpaN'ghi, cf.
Dakotan phaNghi', OP ppaN'ghe, etc., but my impression is that modern
Omahas are not entirely sure which terms apply to what native tubers.  I
definitely wouldn't be surprised to find terminology varying locally
historically.  In modern OP nu' is 'potato' (apparently homophonous with
nu' 'man') and ppaN'ghe is 'radish'.  Incidentally, I've cooked commercial
Jerusalem artichoke, and my recollection is that it turns pinkish when
cooked.  I believe I read somewhere that lemon juice will inhibit this.
Jerusalem artichoke is not bad - a bit like artichoke heart, I guess.

In further support of Bob's comments, my recollection is that the Catawba
form compared to *pro is wituki.

JEK