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    You are in: Home / Community Forums / U.S. Regional Cooking / Columbus Changed the Way the World Eats
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    Columbus Changed the Way the World Eats

    Tue Sep 28, 2010 10:38 am
    Forum Host

    Columbus Changed the Way the World Eats. When Columbus arrived in the Caribbean he brought many changes to America and the entire world.
    In the seaman’s travel they had packed water, vinegar, wine, olive oil, molasses, cheese, honey, raisins, rice, garlic, almonds, sea biscuits (hardtack), dry legumes such as chickpeas, lentils, beans, salted and barreled sardines, anchovies, dry salt cod and pickled or salted meats (beef and pork), salted flour. They had olive oil and olives stored in earthenware jugs. The rest of the food was stored in wooden casks which could hold produce like meat preserved in brine, or dry goods. The food was mainly boiled and served in a large communal wooden bowl. Fish was served more often than meat. Meats were usually prepared in a stew with peas other legumes or rice and served with sea biscuits which were soaked in the soup or in water to make them edible. Sea biscuits would last at least a year if they were kept dry. Both wine and water for drinking were stored in wooden barrels. Before Columbus, Europeans ate much the same food; the so-called "national" cuisines of Europe. Columbus' voyages, and early explorers encountered exotic items in the Americas they distributed the foods of the New World around the globe, revolutionized eating habits, promoting population growth and creating market economy.
    Thanks to this movement, the discovery of the New World, the establishment of new trade routes with Asia and increased foreign influences from sub-Saharan Africa and the Middle East meant that Europeans became orientated with a multitude of new foodstuffs.
    Spices that previously had been prohibitively expensive luxuries became available to the majority population.
    The introduction of new plants like maize, know as corn in the US.Corn recipes
    Potato and sweet potatoalso known as batatas,recipes
    origins among the Inca of the Andes of South America, It’s cultivation spread through to Europe in the 16th Century and ended up in North America in the late 17th Century, where it was often a staple crop.
    Chili pepper, sprang forth in China's Sichuan province. It’s used in both food and medicine.
    coffeeand tea
    transformed European cuisine.
    The Incas and the Aztecs raised tomatoes. A fruit, sometimes called the "love apple," did not catch on at once in Europe. Many people believed tomatoes were poisonous. Around 1800, the tomato was reintroduced to the Americas when Europeans brought it to the U.S., where it is the third most common vegetable crop today. Cassava is known as manioc. The Indians cultivated the starchy root native to the Amazon region of South America. Cassava made into tapioca pudding here in the United States. Traded between Africa, Europe, and the New World blossomed, cassava gradually became a staple in parts of Africa. Peanuts took route from South America to Africa to North America. Before Columbus, the only beans known in the Old World were soybeans and some uncommon species. Other types of bean widely used today—shell, string, kidney,lima,
    and pea beans—were cultivated by indigenous peoples of the Americas.

    "The French, Italian and Spanish food 'traditions' we now think of as primeval all sprang up relatively recently and would be unrecognizable without the American foods sent across the water, mostly in Spanish boats," Sokolov wrote.

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