American Food and Diet

Trade and exploration in the sixteenth, seventeenth, and eighteenth centuries led to enormous changes in the production and consumption of food all over the world. Explorers and settlers in both North and South America brought new foods home to Europe; from there, they were introduced to other parts of the world. In turn, colonists introduced European foods and cooking methods to the Americas. Some of the foods that traveled to Europe, Africa, and the Far East during the colonial period remain familiar there today, including corn (maize), turkeys, maple syrup, and cocoa beans. Others became integral to European and Asian foodways tomatoes in Italy, potatoes in Ireland, chiles in India. Other foods are less well known, largely because they had little impact on Europe. One example is the manioc or cassava root. Native to the Caribbean region, it flourishes in humid environments but also can survive a drought. It was made into flour and, if fermented, a sweet liquor. Two early grains also cultivated in South America were amaranth and quinoa, both of which contain large amounts of protein. Once wheat cultivation became common, these grains became less important. Will Americans Ever Change Their Diet? – Food and Health with Timi … Mapq8Standard American Low-Fat–JUNK–Diet : Disease Proof Mapq8American Native Food Mapq8

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