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neville park (nev@social.coop)'s status on Tuesday, 07-Nov-2017 19:53:43 EST neville park

@natecull Well, for one, "Sichuan pepper" is not related to chili peppers and was around before!
But /r/AskHistorians has a lot of cool stuff about world cuisine before the Columbian exchange. E. g. https://www.reddit.com/r/AskHistorians/comments/11kijb/what_were_some_old_world_cuisines_like_before_the/
AFAIK, tomatoes are more of an Italian-American thing: https://www.saveur.com/article/Travels/Italian-American-Food
In conversation Tuesday, 07-Nov-2017 19:53:43 EST from social.coop permalink
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  Italian America
  
  from SAVEUR
  
  From SAVEUR Issue #143 At my family's home in the Bronx, we ate slices of fresh, milky mozzarella with seeded bread from the Italian bakery down the block, macaroni shells stuffed with Polly-O ricotta, lasagne with little meatballs between the layers, baked rigatoni, eggplant parmigiana, chicken cacciatore, beef braciola. We drank chianti that came in a straw-covered flask and espresso from a drip pot, with a sliver of lemon peel. This was the 1950s and '60s, and though Mom was always cooking for our family and friends, Dad knew his way around the kitchen, too. He took to the stove on weekends, concentrating on a single dish: lobster fra diavolo, because my mother hated handling live lobsters. Keep reading »

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