Why We Eat What We Eat: How Columbus Changed the Way the World Eats"When Christopher Columbus stumbled upon America in 1492, the Italians had no pasta with tomato sauce, the Chinese had no spicy Szechuan cuisine, and the Aztecs in Mexico were eating tacos filled with live insects instead of beef. In this lively, always surprising history of the world through a gourmet's eyes, Raymond Sokolov explains how all of us -- Europeans, Americans, Africans, and Asians -- came to eat what we eat today. He journeys with the reader to far-flung ports of the former Spanish empire in search of the points where the menus of two hemispheres merged. In the process he shows that our idea of "traditional" cuisine in contrast to today's inventive new dishes ignores the food revolution that has been going on for the last 500 years. Why We Eat What We Eat is an exploration of the astonishing changes in the world's tastes that let us partake in a delightful, and edifying, feast for the mind."--Publisher's description. |
Contents
Introduction | 9 |
PART I | 19 |
PART | 25 |
PART IV | 105 |
Key Limes | 165 |
Turkey | 172 |
Chowder | 183 |
Olives | 197 |
Cherimoyas | 210 |
PART VI | 217 |
PART VII | 239 |
page 241 | 255 |
Other editions - View all
Why We Eat What We Eat: How Columbus Changed the Way the World Eats Raymond Sokolov No preview available - 1993 |
Common terms and phrases
adobo American apple arroz con coco Asian authentic Aztec basic beans beer bread brought California called capsicums Caribbean Cartagena cassava chefs cherimoya chicken chilies China Chinese chocolate coast coconut milk colonial color Columbus cookbooks cookery cooking corn crops culinary culture dishes eaten Europe European exotic Filipino flavor food ideas French fried fritters fruit gastronomic gazpacho green guava Hispanic Indians indigenous ingredients island Japanese kitchen Kwaland Manila manioc mayonnaise meal meat menu Mexican Mexico mixed modern mulberry native nouvelle cuisine nuts Old World olive original pepper Peru Peruvian Philippines pistachio plant potato chips produced Puerto Rican radicchio recipes regional restaurants Rico root salad sassafras sauce scones seeds served slaves sopaipilla soup Spain Spanish Spanish empire stew supermarket survived sweet potato taste tomato tortillas traditional trees tropical turkey varieties vegetable vinegar West Africa wild rice yams York