The New World
Chiles verdes rellenos (picadillo)
Recipe taken from Encarnación’s Kitchen: Mexican Recipes from Nineteenth-Century California itself a translation of Encarnación Pinedo’s, El cocinero español (San Francisco, 1898), the first Spanish language cookery text published in California. Pinedo presents her recipes as Spanish (despite the profusion of Mexican ingredients) and in the European tradition traced from Apicius (whom she names) [...]
Golden Apples, Crimson Stew
1534: A Spanish trader is returning to his ship in Seville after another unsuccessful attempt to sell his carefully tended hull full of tomato plants. The actual tomatoes that he’d brought had long ago rotted en route, and he’d had a hell of a time explaining to his customers what, precisely, the tomatoes were for. [...]
Making Wine and Eating Gold – The History of the New World
More from La Historia del Mondo Nuovo di M. Girolamo Benzoni Milanese, Venetia, 1565 (an English translation published by the Hakluyt Society, 1857, and extracted below, is here in its entirety)
Of those whom they caught alive especially the captains they used to tie the hands and feet throw them down on the ground and pour [...]
History of the New World – Bread and Naps
from: La Historia del Mondo Nuovo di M. Girolamo Benzoni Milanese, Venetia, 1565.
Modo di fare il pane:
Le donne Molandaie che lo macinano pigliano una quantità di questo grano. & la sera inanzi lo bagnano con acqua fredda; la mattina con due pietre loco a loco lo infrangono; chistà in piedi chi con le ginocchia in [...]
Food in the Americas – The History of the New World by Girolamo Benzoni
Some of the first images of Native Americans in the New World were captured in La Historia del Mondo Nuovo di M. Girolamo Benzoni Milanese, Venetia, 1565. Most of the images are of everyday life in South America (when they don’t depict the violence of the Spanish against the natives – a violence that, [...]
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