America's first cuisines
After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World undoubtedly was fresh food. Probably they found the local cuisine strange at first, but soon they were sending American plants and animals around the world, eventually enriching the cuisine of many cultures.
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achiote America animals Atahualpa atolli avocado Aztecs banquet birds boiled cacao beans called century chicha chile chocolate coast Cobo conquest cooked Cortes crop Cucurbita culinary Cuzco dish dogs domesticated dried drink drunk eaten edible epazote Europeans fish flavor flesh flowers foodstuffs fowl fruit give grains of maize green grinding ground Guatemala Hernandez highlands honey Huaina Capac Inca Indians Indies ingredients kind Landa leaves liquid llama lords maguey maize maize bread maize dough manioc Maya meal meat Mesoamerica Mexico mixed Motecuhzoma Nahuatl native nixtamal Old World Peru pineapple Pizarro plant posolli pre-Columbian produce pulque Quechua quinoa recipe roasted roots Sahagun salt sauce Solanum sour sources Spain Spaniards Spanish species spices squash squash seeds staple stews stone sugar sweet potato syrup tamales taste Tenochtitlan teosinte things tion toasted tomatoes tortillas trees tubers turkey vanilla varieties vessels wild wine women Yucatan