Food for Thought

Historians readily admit that there were many new foods that the colonists adopted from Native Americans. Many people seem to attach a sort of romanticism to this process, as though the Natives didn't realize how good they had it. Those with true understanding of history, and European society at the time, realize that it was the Europeans who were in awe of the potential bounty the “New World” offered compared to the limited, overworked farmlands and pastures of their homelands. Here are just a few of the foods which were unknown to the Europeans prior to coming to the Americas. The ones I've listed have had the most impact on foods in the rest of the world.


Maize (corn)


Potato


Tomato


Manioc (Cassava))


Peanuts, cashews, other nuts


Chili Peppers


Chocolate


Vanilla


Sweet potato


Pineapple


Avocado


Strawberry




Of course, there were numerous fish and wildlife unique to the Americas as well. It should be noted that uniquely American crops now constitute roughly 70% of the crops which feed the entire world today. The impact of some of these crops is obvious, while others are less well-known.


Chili peppers? They are mentioned because they changed the cuisine of several societies in a major way. They also brought about a shift in economy. For centuries, black pepper from Asia had been the spice of choice for Europeans wealthy enough to afford it. Chili peppers from Central and South America were more abundant, varied and could be grown in the climate around the Mediterranean, allowing for less privileged people to literally spice up their diet.


Manioc sees little use in the U.S. (other than in tapioca pudding) but it is actually one of the “Third World's” most important food crops, because it can thrive in nutrient poor soils while producing a great deal of calories. It's proven especially important in many parts of Africa.






Medicines

Plants originally unique to the Americas also provide a wealth of medicinal uses.


Pineapple is more than just a tasty fruit. It has a multitude of medicinal uses including aiding in digestion, reducing inflammation and preventing/breaking down blood clots. Enzymes derived from pineapples have many applications, and research continues on how these enzymes can be used to treat heart attacks, burned tissue, abscesses and ulcers.


Bark from the Cinchona tree proved especially effective in treating malaria.


While many in the U.S. associate the coca plant with illegal drugs such as cocaine, its history proves it to be quite beneficial. Originally cocaine proved to be a highly effective local anesthetic. Today, coca has given us the chemical blueprint for a number of man-made anesthetics.

Toxin from the “poison dart frog” has been invaluable in medical research and as a component in anesthesia due to its muscle relaxant properties. It is also used in drugs for treating some forms of paralysis, epilepsy and other spasmodic conditions.


The Jaborandi tree of Brazil produces, Pilocarpine, a primary treatment for glaucoma. Pilocarpine has also been incorporated into the treatment of diseases such as pleurisy and rheumatism. It's also the main component of the drug Salegen, used to treat xerostoma or “dry mouth disease”.


Tobacco is of course vilified by many for the health issues directly tied to cigarette, cigar and pipe smoking. However, historically there have been a great many medicinal uses for tobacco, ranging from use as a disinfectant to toothpaste. Researchers have found that smokers can have a lower reaction to bee stings, due to the level of nicotine in their bodies, and so research into that substance as a treatment of anaphylaxis (allergic reactions) is ongoing. Research is also finding that nicotine, derived from tobacco, may have value in treating various neurological disorders ranging from schizophrenia to Alzheimer's disease.



More than the foods themselves, the Europeans encountered some unique ways of raising and preparing foods.

Many Northeastern tribes raised corn, beans and squash together, planting all three in a small mound. The corn provided support for the beanstalk. The beans returned nitrogen to the soil. The broad leaves of the squash helped keep moisture in the soil. Each of the “Three Sisters” provided benefits to the other two. With this system, there was no need for rotating crops to avoid depleting the soil. Admittedly, it doesn't lend itself to the mass harvesting methods required by modern agriculture. But it worked quite well for the society in which it was developed.


Barbecue is considered an American tradition. However, it was not described as such among the Europeans prior to Columbus being served dried meats by the Taino people who rescued him when he ran aground off their island. The word comes from the Caribe word barbacoa, which the Taino used to describe the process of drying seasoned meat over hot coals. While the process of smoking meat was not unknown to the Europeans, apparently the Caribe word became associated with the process to quickly become the standard term in Europe for spitting and cooking a whole animal over an open fire.


Fry bread came about, apparently, as a result of the BIA's attempt to starve Indians. Frequently during incarcerations called "reservation living", families were provided with a pot, flour, lard and not much else. The Indians of course figured out how to put such limited ingredients to good use.


On the Horizon


Quinoa, a staple among Andean Indians, is generating some excitement among crop researchers. It thrives at high altitude, in extreme cold and high winds. It contains high levels of all the essential amino acids, making it a more balanced food than wheat, rice, corn, sorghum or millet. Eventually Quinoa may provide one solution to the growing demand for food in a world where arable land is diminishing.


It's already established that “beefalo” a hybrid of the buffalo and domesticated cattle, offers many advantages over standard breeds. Not only do these hybrids require less feed and supplements to raise, but the meat is generally more healthful. Research continues.