Termy
Senior Cook
Two things I have ever seen in Oriental cooking - tomatoes and potatoes.
Why ? Didn't they have them when figuring out all those recipes ?
T
Why ? Didn't they have them when figuring out all those recipes ?
T
You can add beans (as in green beans), squashes, chiles and pineapple to that list. Chiles did not figure in Indian, Thai, Chinese or Korean cuisine until well into the 17th century. Tomatoes were initially considered poisonous in some parts of Europe.Tomatoes and potatoes, as well as peppers and tomatillos, are native to North and South America, so the rest of the world didn't know about them until after Columbus and other European explorers came here in the late 15th century. China and Japan in particular were not much interested in trading directly with Europeans, so those vegetables never became a big part of their cuisine.
Yes. The history of how foods moved around the world is very interesting.You can add beans (as in green beans), squashes, chiles and pineapple to that list. Chiles did not figure in Indian, Thai, Chinese or Korean cuisine until well into the 17th century. Tomatoes were initially considered poisonous in some parts of Europe.
Well done Christopher Columbus![emoji38][emoji38]
And something I often wondered about - when and how did someone realize that nixtamalization of corn increases the nutritive values so much, that it was being done long before the new world was discovered. Yet, after corn was being grown extensively in the new world, it took forever (relatively speaking) for them to discover that the excessive consumption of untreated corn by some (their hogs were probably fed better than the farm workers!) was much of the reason for the outbreaks of pallegra. Was it just pure luck that the Aztecs (or whoever did this first) stumbled upon this method, trying different ways of skinning the corn, and loved the flavor?