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Why we eat what we eat : how the encounter between the New World and the Old changed the way everyone on the planet eats

Author: Raymond A Sokolov
Publisher: New York, N.Y. : Summit Books, ©1991.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Who is the most important figure in the history of food? Not a chef but an explorer - Christopher Columbus - whose journeys set in motion a transoceanic migration of ingredients and ideas that are still transforming food cultures around the world. Before 1492, Europe had no tomatoes, potatoes, chocolate, green beans or peppers. Today's "classic" Italian cuisine, featuring pasta with tomato sauce, simply did not  Read more...
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Genre/Form: History
Additional Physical Format: Online version:
Sokolov, Raymond A.
Why we eat what we eat.
New York, N.Y. : Summit Books, ©1991
(OCoLC)606547057
Online version:
Sokolov, Raymond A.
Why we eat what we eat.
New York, N.Y. : Summit Books, ©1991
(OCoLC)607807511
Named Person: Koch
Document Type: Book
All Authors / Contributors: Raymond A Sokolov
ISBN: 0671667963 9780671667962
OCLC Number: 23766340
Notes: Includes index.
Description: 254 pages ; 25 cm
Contents: Columbus the unwitting --
The colonial laboratory : Mexico ; Puerto Rico ; The Philippines ; The Spanish Main ; Northeast Brazil ; Peru --
The new world reshapes the old : France ; China --
Ingredients for change : tomatoes ; potatoes ; chilies ; chocolate ; manioc ; strawberries --
Rediscovering America --
U.S. colonial survivals : Olympia oysters ; wild rice ; apples ; native persimmons ; key limes ; corn ; Utah scones ; turkey ; filé ; mulberry ; chowder --
New(er) wrinkles in North and South America : Los Angeles's Grand Central Market ; tubers ; olives ; dates ; pistachios ; cherimoyas ; radicchio --
Revolution now --
Savory.
Responsibility: Raymond Sokolov.

Abstract:

Who is the most important figure in the history of food? Not a chef but an explorer - Christopher Columbus - whose journeys set in motion a transoceanic migration of ingredients and ideas that are still transforming food cultures around the world. Before 1492, Europe had no tomatoes, potatoes, chocolate, green beans or peppers. Today's "classic" Italian cuisine, featuring pasta with tomato sauce, simply did not exist. On the other side of the ocean, fifteenth-century Mexico had no dairy products and no beef, pork or lamb dishes; the Aztecs were eating worms and grasshoppers instead of the cheese quesadillas and chicken tacos that we regard as "traditional" Mexican food today. In this lively and informative history of the world as seen from a gourment's table, Sokolov explains how all of us - Europeans, Americans and Asians - came to eat what we eat today.

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