One of the most interesting examples of this globalisation is 'ethnic' cuisine. In an Italian restaurant we expect to find spaghetti in tomato sauce; in Polish and Irish restaurants lots of potatoes; in an Argentinian restaurant we can choose between dozens of kinds of beefsteaks; in an Indian restaurant hot chillis are incorporated into just about everything; and the highlight at any Swiss cafe is thick ho chocolate under an alp of whipped cream. But none of those foods is native to those nations. Tomatoes, chilli peppers and cocoa are all Mexican in origin. They reached Europe and Asia only after the Spanish conquered Mexico. Julius Caesar and Dante Alighieri never twirled tomato-drenched spaghetti on their forks (even forks hadn't been invented), William Tell never tasted chocolate, and Buddha never spiced up his food with chilli. Potatoes reached Poland and Ireland no more than 400 years ago. The only steak you could obtain in Argentina in 1492 was from a llama.
Y.N. Hariri, Sapiens (2011), 188-9
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