Pre-Columbian cuisine

Pre-Columbian cuisine refers to the food and cooking techniques used by the indigenous peoples of the Americas before the arrival of Christopher Columbus in 1492. This cuisine varied widely between different cultures and geographic regions, but there were common elements due to the exchange of food products and culinary techniques among native peoples through trade networks that spanned the continent.

Ingredients

The staple ingredients of Pre-Columbian cuisine included maize (corn), beans, and squash, often referred to as the "Three Sisters" because they were planted together in a form of companion planting. Maize was the most important crop and was ground into flour to make tortillas or mixed with lime in a process called nixtamalization to increase its nutritional value. Other important ingredients were chili peppers, tomatoes, potatoes, sweet potatoes, avocado, and cacao, the latter being particularly valued by the Aztecs and Maya civilizations for making a frothy chocolate drink.

Cooking Techniques

Pre-Columbian peoples developed a variety of cooking techniques, including steaming, boiling, roasting, and baking in earth ovens. The use of earth ovens, or pib in Mayan, allowed for slow cooking over several hours, which was used for dishes like the Maya's pibil style meats. Another technique was the use of stone griddles to cook tortillas and other flatbreads. Smoking and drying were also common for preserving foods.

Regional Variations

Representation of the Maya maize god

1. 1. 1. Mesoamerica###

In Mesoamerica, which includes modern-day Mexico and Central America, the diet was based on maize, beans, and squash. The Aztecs and Maya also cultivated amaranth, chia seeds, and cactus for food and drink. The Aztecs were known for their complex dishes and use of spices, including chili peppers and chocolate.

1. 1. 1. South America###

In South America, the Inca Empire had a diet that included potatoes and quinoa as staple crops. They developed freeze-drying techniques to preserve potatoes as chuño. The Amazonian tribes had a diet rich in fruits, nuts, and fish, and they used manioc (cassava) to make bread and tapioca.

1. 1. 1. North America###

In North America, the indigenous peoples' diet varied greatly depending on the region. The Eastern Woodlands tribes cultivated the Three Sisters, while the Plains tribes relied on bison as a major food source. The Pacific Northwest tribes had a diet rich in salmon and other seafood, along with berries and nuts.

Legacy

The Pre-Columbian cuisine has left a lasting impact on the world, with many of its ingredients and dishes becoming staples in global cuisine. The introduction of foods such as potatoes, tomatoes, and chocolate to the Old World following the Columbian Exchange significantly influenced European and subsequently global cooking and eating habits.