Customer Reviews

Chilies to Chocolate: Food the Americas Gave the World

5 star:		(0)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

This book is just what it purports to be in the preface: a series of stand-alone articles taken from a program presented at the American Academy of Sciences. Therefore, it is not a comprehensive treatment of all foods from the Americas. What it does cover are in-depth chapters on various American foods that the authors deem to be most important, especially in the future. While I didn't find the book difficult to put down between readings, I was always eager to pick it up again.

I am listing the chapter titles here because I think they are an excellent representation of what is actually covered in the book: Europeans' Wary Encounter with Tomatoes, Potatoes, and Other New World Foods; The Renaissance of Amaranth; Vanilla, the Nectar of the Gods; Maize, the Gift from America's First Peoples; Beans of the Americas; The Chili Pepper, and Diffusion of the Domesticated Capsicums Since Columbus; Forgotten Roots (plant roots) of the Incas; The History and Botany of Cacao; Quinoa's Roundabout Journey to World Use; and the Epilogue: Native Crops of the Americas, Passing Novelties, or Lasting Contributions to Diversity.

The book could have been improved by a short section of color photographs of the plants discussed, showing what they are, and how they grow. I didn't know what amaranth was, and had to look it up elsewhere. Even though I have eaten quinoa, other people might not know what it is. But to be fair, the authors come right out and say that this book is far from a comprehensive treatment, and they assume that interested readers can do supplementary research on their own (very easy with an on-line encyclopaedia).

I began this book with a fair background knowledge of the subject; yet, I learned a lot of new information. Some of the most interesting things I learned were many new facts about vanilla; about the two major pathways by which corn was domesticated, and the naming of various corn stalks; how quinoa came to be first grown in Colorado, as the first place outside of the Andes; why quinoa was difficult to grow in Colorado, in spite of it being a high-altitude crop; and about many other interesting and potentially useful root crops from the Andes, which I had never heard of.

This is a good look into some of the history American food. Primarily focusing on the assimilation of specific foods into European and Asia culture via the New World exploration. Some information about the native American use of these foods as well. Foods of interest include: vanilla, amaranth, chili peppers and cacao.

A book like this is greatly needed by the americas, since Europe still believes that she has given everything to us. Unfortunately, the book is too short. A broader, more profound history of produce, products, etc that America has given the world is still needed.