Sindy Jeanette Mercado

Professor Cristina Villa

Making the Mediterranean Happen

Response Paper #1

The interconnectedness of the world began with Columbus’ discovery of the Americas which marked a period of cultural and biological exchanges of plants, animals, diseases and technology that consequently transformed both European and Native American cultures. In this transitional period, there was an expansion in the global supply of agricultural goods, which helped to establish the first market economy that represented European nations dominance in the world. More importantly however, the Columbian exchange marks the ways in which new products came to shape the Mediterranean diet that we so much enjoy and study today.

One significant fact about the success of the Columbian exchange, according to authors Nunn and Qian in their article on the history of the exchange (2010) is that “both the New World and the Old World contain continents that lie on a North-South orientation” (177). This means that plants were able to find a climate and soil that was similar to their native climate and successfully flourish there, for example sugar cane and coffee. In addition, there were new products that were introduced to the Europeans through this exchange system such examples are

maize, capsicum pepper, potato, tobacco, tomato etc. The product that most significantly has had a rich history is the tomato. It originates in South America and was introduced to Europe and gradually it became adopted as a flavorful condiment. According to Gentilcore’s study on the history of the tomato (2010) tomatoes contained antioxidants that helped to lower the risk of heart disease, cancer and aging. This fruit came to be acculturated into the Italian culture by mid 18^th century and was used differently than they were in Mexico but were definitely perceived to be healthy. To prove my statement are the recipes of Gaudentio and Latini, who believed that tomatoes were “cultivated in gardens” (54) and that the “Italian climate rendered tomatoes harmless” with a delicate taste (56). Castelvetros’ excerpts (2012) also help to illustrate the open-mindedness of the Italians towards health-giving plants that were once considered poisonous or harmful. He states, “Yet I am amazed that so few of these delicious and health-giving plants are being grown to be eaten” (43) which illustrates the ways in which new products were being consumed and adapted into the Old World.

            Tomatoes had now become so common that new varieties of them were being grown. They came in the “red and yellow cherry type” and some recipes even used sun-dried tomatoes. Because tomatoes were only available from July to October, they found ways to preserve them for kitchen use in the months that they were not cultivated. Into the 19^th century, tomatoes came be a common product used in Italy. Though the cultivation was labor intensive, tomatoes were cheap and came to be the “ordinary food” of the population, especially for the peasants.

            Being in Italy in this study abroad experience, it had never crossed my mind that tomato had such rich historical background. In Istanbul, I was almost always given a meal that had some form of tomato on it, either cooked or raw much in the same way that almost every dish in Italian cuisine has tomato but their significance has taken me by surprise. I personally love tomatoes, especially the cherry and grape tomatoes. I always use them back in the US to accompany them with my salad, a certain meal or even to simply enjoy them as a fruit. Just two days ago I purchased some grape tomatoes from the Conad market and they were so crunchy, juicy, slightly sour and perfect to accompany with some mozzarella cheese, olive oil, pepper and bread. I love when I purchase tomatoes that are worth eating and biting into unlike some of the tomatoes you find in the grocery markets in the US. I feel that their taste is different; I honestly cannot taste the flavor of the tomato anymore because tomatoes are more valuable for their weight and not their flavor as a result of the use of insecticides, pesticides and other genetic modifications that have contributed to the loss in flavor. That is why I began shopping at organic markets hoping to taste the authentic sweet, rich flavor that you look forward to when you see a perfectly red tomato. Italy’s use of the tomatoes in their dishes is fantastic and I can say this because I had the most amazing gnocci with grape tomatoes in Venice this weekend.