Reading Reflection 1

Delilah Sanchez

13/10/15

Making the Mediterranean

Prof. Villa 

Reflection 1

The readings, this week, take a close look at the transformation of Italy proceeding the Columbus expedition and the Columbian Exchange. Clearly, the Columbian Exchange had positive and negative aspects for the people of this time setting forth an exchange of diseases, ideas, food crops and populations from the New to the Old World. This change is Examined through food using it as a tool to trace how Italy went from its immature form to an unconscious assimilation of ideas and knowledge. In terms of the Columbian Exchange, Already we had a backstory from our class in Istanbul, When learning about the Triangular Trade and the Consequences brought` it to the countries Involved. 

Nathan Nun and Nancy Qian Explained in detail the positive turnouts of the Columbian Exchange in Their article, The Columbian Exchange: A history of Disease, Food, and Ideas . Some of These positive outcomes INCREASE includes the availability of food to all classes excluding not just for the rich and it gave them access to new harvests. The negative aspects of this Exchange are the devastating cycle of slavery and its effect on the decline of two africans to this leaving them even blackberries vulnerable than before. Istanbul in the module, we learned how horrifying Although slavery was, it helped revolutionize the production of sugar. However, I still find it important to remind ourselves how terrible slavery was and learn about the struggles These people had rather than the result it had on sugar. In Matilde Serao's reading, What They Eat, they offer another perspective on the events related to the Italian transformation. The consumption and production of pizza in Naples differed from the pizzerias in Rome, showing how regional cuisine matters a lot in Italy. Pizza was used to feed the hungry in Naples and was successful at it. While in Rome it contrasted fatto che pizzeria it failed as a business. 

The Tomato, Specifically, is explored in its appearance in Italian literature like cookbooks, books of herbs, and novels from the 17th through the 19th century. Tomatoes have become a stable crop in Italian cuisine yet they originated somewhere else. Its birth dates back to South America and this crop has now Been integrated into our diets worldwide. Although tomatoes Provided for great nutrition to our diet by lowering the risk of cancer, heart disease, and premature aging, it was not always seen as a healthy fruit. At first the tomato was seen as something related to poison and it took three centuries to be accepted as an ingredient in most cuisines. This mostly had to do with the process of digestion but it was later Realized That tomatoes actually helped. The origin of the tomato in Europe ties into the Columbian exchange fatto che it ADOPTED by the old world after its discovery in Mexico. It is interesting to learn about the taste of tomatoes Because I have now learned That it is not what it Should be. In Istanbul, we learned That two to its production process many chemicals are added to preserve the tomatoes and removing Therefore most of the taste. Now, we see tomatoes as essential in our diets, especially in Italy. Tomatoes are incorporated in almost all the Italian dishes from pasta to pizza i know, to sandwiches and salads. It is crazy to think of an Italy without this essential ingredient. 

It is safe to say That I am obsessed with tomatoes. I always Seem to incorporated them into my diet as much as I can. Recently I tried a new kind of tomato That is not round but can take many different forms. It Reminded me of a pumpkin with many crevices. The tomato's color was a faded red with hints of an orange-yellow color. This tomato is very tasty and one Lasted me for several meals. It is evident That the tomato is an important fruit in our diet and it serves many purposes. Italian cuisine would definitely not be the same without it.