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Chilies to Chocolate: Food the Americas Gave the World Paperback – July 1, 1992
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From Library Journal
- Irwin Weintraub, Rutgers Univ. Libs., Piscataway, N.J.
Copyright 1992 Reed Business Information, Inc.
Top Customer Reviews
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.Read more ›