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Shipping records from 1567 show that the first place outside of Central and South America where potatoes were grown were the Canary Islands. [38] As in other continents, despite its advantages as an anti-famine, high-elevation alternative to grain, potatoes were first resisted by local farmers who believed they were poisonous .
The Propitious Esculent: The Potato in World History is a book by John Reader outlining the role of the potato (the esculent of the title) in world history. [1] [2] It was also published under the titles The Untold History of the Potato and Potato: A History of the Propitious Esculent.
Potatoes are underground tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. Genetic studies show that the cultivated potato has a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia.
The large size of America and its long history of immigration have created an especially diverse cuisine that varies by region. American cooking dates back to the traditions of the Native Americans , whose diet included a mix of farmed and hunted food, and varied widely across the continent.
Potatoes have 135 calories and 3 grams of protein. Learn potato nutrition facts and benefits. Plus recipes including mashed potatoes, roasted potatoes and potato salad.
[5] Pliny the Elder writes extensively about agriculture from books XII to XIX; in fact, XVIII is The Natural History of Grain. [6] Crops grown on Roman farms included wheat, barley, millet, pea, broad bean, lentil, flax, sesame, chickpea, hemp, turnip, olives, pear, apples, figs, and plums. Others in the Mediterranean include:
The Incan Empire was based in modern-day Peru and dominated much of northern South America. Both the potato and the sweet potato originally hail from the Incan region. Both the potato and the sweet potato originally hail from the Incan region.
The potato onion (also known as an Egyptian onion, underground onion [1] or multiplier onion) [2] is a group of varieties [3] which Maud Grieve calls Allium × proliferum [1] but has also been classed in the Aggregatum Group of Allium cepa, similar to the shallot. [3]