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Tomatoes, potatoes, corn, and beans : how the foods of the Americas changed eating around the world / by Sylvia A. Johnson ; illustrated with archival prints and photographs.

Johnson, Sylvia A., (author.).

Available copies

  • 3 of 3 copies available at SC LENDS.

Current holds

0 current holds with 3 total copies.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Anderson - Anderson Main Library J 641.35 Johnson Sylvia (Text) 23743180 Juvenile Non-Fiction Available -
Dorchester - Summerville Branch J 641.35 JOH (Text) 30018001038617 Juvenile Non-Fiction Available -
Fairfield - Main Library 641.6 Joh (Text) 33116001576219 Juvenile Non-Fiction Available -

Record details

  • ISBN: 0689801416
  • Physical Description: 138 pages : illustrations, maps ; 24 cm
  • Edition: First edition.
  • Publisher: New York : Atheneum Books for Young Readers, [1997]

Content descriptions

Bibliography, etc. Note:
Includes bibliographical references (p. 119-127) and index.
Summary, etc.:
Describes many foods native to the Americas, including corn, peppers, peanuts, and chocolate, which were taken to Europe and used in new ways around the world.
Subject: Cooking (Vegetables) > History > Juvenile literature.
Vegetables > North America > History > Juvenile literature.
Vegetables > South America > History > Juvenile literature.
Vegetables > West Indies > History > Juvenile literature.
Cookbooks > Vegetables.
Vegetables.
Cooking > Vegetables.

Syndetic Solutions - The Horn Book Review for ISBN Number 0689801416
Tomatoes, Potatoes, Corn, and Beans : How the Foods of the Americas Changed Eating Arou
Tomatoes, Potatoes, Corn, and Beans : How the Foods of the Americas Changed Eating Arou
by Johnson, Sylvia A.
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The Horn Book Review

Tomatoes, Potatoes, Corn, and Beans : How the Foods of the Americas Changed Eating Arou

The Horn Book


(c) Copyright The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Eight chapters tell how the title foods (plus peppers, peanuts, chocolate, and others) were introduced to Europe, Africa, and Asia; how they changed names; and how they became crucial sources of nutrition and integral parts of national cuisines. The writing is clear, with quotes from early records and anecdotes about connections between some foods and famous people. Black-and-white photos and archival prints illustrate the book. Bib., ind. From HORN BOOK 1997, (c) Copyright 2010. The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Syndetic Solutions - BookList Review for ISBN Number 0689801416
Tomatoes, Potatoes, Corn, and Beans : How the Foods of the Americas Changed Eating Arou
Tomatoes, Potatoes, Corn, and Beans : How the Foods of the Americas Changed Eating Arou
by Johnson, Sylvia A.
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BookList Review

Tomatoes, Potatoes, Corn, and Beans : How the Foods of the Americas Changed Eating Arou

Booklist


From Booklist, Copyright (c) American Library Association. Used with permission.

Gr. 6^-10. It's hard to believe that maize and potatoes were once exotic foods in Europe, Africa, and Asia, and that the plants brought back from the Americas turned out to be of far greater value than any gold or silver. Johnson blends history, botany, geography, folklore, cookery, and art in a fascinating account of how Columbus' "discovery" in 1492 began an exchange of foods between the Americas and the Old World that improved the lives of millions. The prose style is not as lively as that in Milton Meltzer's The Amazing Potato (1992), but Johnson devotes a chapter each to maize, beans, peppers, peanuts, tomatoes, chocolate, and potatoes, showing how the plants were cultivated and used by Native Americans, how the foods spread across the world, and how, in many cases, they developed and became staple national dishes in their new homes. The illustrations on every page include many reprints from Europe in the sixteenth and seventeenth centuries, and the chapter notes and bibliography will help readers find out more for class assignments and personal interest. Food is always a lively natural way to explore cultures and connections. --Hazel Rochman

Syndetic Solutions - School Library Journal Review for ISBN Number 0689801416
Tomatoes, Potatoes, Corn, and Beans : How the Foods of the Americas Changed Eating Arou
Tomatoes, Potatoes, Corn, and Beans : How the Foods of the Americas Changed Eating Arou
by Johnson, Sylvia A.
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School Library Journal Review

Tomatoes, Potatoes, Corn, and Beans : How the Foods of the Americas Changed Eating Arou

School Library Journal


(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Gr 7-10‘What do tomatoes, chocolate, beans, corn, peppers, and peanuts have in common? Johnson gives a straightforward overview of these and other foods that are native to the Americas, with a discussion of their early use, methods of preparation, and how they were transported and adapted beyond American borders. The presentation includes a variety of black-and-white photographic reproductions, botanical diagrams, and early food advertisements that add interest and expand understanding. Extensive endnotes for each chapter also give additional information. Useful for social-history collections as well as any library needing information about the history of foodstuffs.‘Lois McCulley, Wichita Falls High School, TX (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Syndetic Solutions - Kirkus Review for ISBN Number 0689801416
Tomatoes, Potatoes, Corn, and Beans : How the Foods of the Americas Changed Eating Arou
Tomatoes, Potatoes, Corn, and Beans : How the Foods of the Americas Changed Eating Arou
by Johnson, Sylvia A.
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Kirkus Review

Tomatoes, Potatoes, Corn, and Beans : How the Foods of the Americas Changed Eating Arou

Kirkus Reviews


Copyright (c) Kirkus Reviews, used with permission.

Subtitled ``How the Foods of the Americas Changed Eating Around the World,'' this is a tedious history of the foods that originated in America and are now eaten worldwide. The subject should be fascinating but the thesis is not particularly profound: ``The exchange of foods between the Americas and the Old World improved the lives of millions. . . . Their diets were more nutritious and much more varied and interesting.'' For most readers, there is more information than they ever wanted or needed on the subject of maize, beans, peppers, peanuts, potatoes, tomatoes, chocolate, etc. Johnson (Roses Red, Violets Blue, 1991, etc.) stuffs in as many facts as possible, e.g., in describing beans--``kidney, green, black, navy, pinto, wax, and lima''--she notes that they produce ``flatulence,'' a condition known as ``windiness'' in the 1500s; ``today we commonly call it gas,'' and the discussion doesn't end there. Strictly for research, this history has a redeeming quality: the lovely 16th- and 17th-century black-and-white illustrations and archival prints reproduced from old herbals and antique books. (index, not seen, maps, notes, bibliography) (Nonfiction. 10-14)


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