By Jennifer Jensen Wallach, Lindsey R. Swindall
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Extra info for American Appetites: A Documentary Reader
And look whatsoever you send me—be in never so much—look, what[ever] I make of it, I will deal truly with you. . Good father, do not forget me, but have mercy and pity my miserable case. . . . Richard Frethorne 40 Colonial Culinary Encounters chapter 3 Developing a National Cuisine Read together, the documents in this chapter yield insights into the nature of early American cuisine. During the colonial era, American food habits were characterized by cultural hybridity due to the combination of cooking techniques and ingredients favored by Native Americans, Europeans, and Africans.
The Coronado Expedition, 1540–1542 (Washington, DC: Government Printing Office, 1896), 559–60. In 1540, Spanish explorer Francisco Vásquez de Coronado led an expedition of three hundred Spanish soldiers 8 Foundational Food and approximately one thousand Indians on a journey throughout the Southwest in a search for the legendary golden cities of Cibola. They did not find the vast stores of wealth they hoped for and clashed violently with local Native Americans. Coronado’s notes from his expedition give some insights into the food habits of the contemporary Pueblo peoples, whose diet was built around the staple of maize.
The substance that adheres to the rind is white, crude, and of a disagreeable tartness, and is therefore never eaten. The space within that is filled with a light and sparkling substance, that may be called for its properties a rose-coloured snow. It melts in the mouth as if it were actually snow, and leaves a relish like that of the water prepared for sick people from gooseberry jelly. This fruit cannot fail therefore of being very refreshing, and is so wholesome, that persons in all kinds of distempers may satisfy their appetite with it, without any apprehension of being the worse for it.