In l866,the abbot of an Augustinian monastery in Czechoslovakia published a theory on the transmission of physical characteristics in plants. This theory, which was subsequently called genetic, was based on a set of statistically determinable laws that could also be applied to man. The abbot was Gregor Johann Mendel~ a monk who failed his teacher's examination twice, receiving his lowest marks in biology. The significance of Mendel's work was not recognized until the turn of the 20th century. Its rediscovery prompted the foundation of genetics and Mendel became known as "father of modern genetics."

Mendel's famous experiments in what he termed "plant hybridization" began in 1856 and took place in the monastery garden. Mendel crossed varieties of garden peas that had demonstrated constant uniform characteristics ,such as tallness, dwarfness, shape of pod, color of flowers, etc. He theorized that the seven differentiating characteristics that he tested were due to paired carriers of heredity, subsequently called genes.

 

Gregor Mendel

• Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, orange zest, salt, and pepper, and sauté until tender, about 1 minute. Add the peas and sauté until heated through, about 5 minutes.
• Stir in the prosciutto and cook for 1 to 2 minutes. Add the basil and remove from the heat. Season, to taste, with salt and pepper, and serve.

1.  Bring the water to a boil in a medium saucepan. Add the onions and return to a boil. Turn the heat to low and simmer until tender—10 12 minutes. Drain the onions and place in a medium, heat-resistant bowl.
2. Melt the butter in a medium saucepan and whisk in the flour, salt, and pepper. Cook, whisking constantly, until tit forms a roux
3. Slowly whisk in the cream and glace de viande —stirring constantly to prevent lumps.  Add Parmesan cheese and continue to cook until the sauce thickens. Taste the sauce and adjust salt and pepper if needed.
4. Add the peas and onions to the sauce and cook until heated through.