When Columbus stumbled upon the New World, its indigenous people became known as “Indians”, a misnomer of historical magnitude. Then, too, a fruit until then unknown outside of the Americas received a name that belonged to another: the pepper. To the Spaniards who tasted this fruit for the first time, its heat brought to mind the peppercorns that had been known and traded in Eurasia, and so the fruit of the Capsicum received the name of an entirely different species.
This Article was originally published by Mater Iniciativa. Recently, Latin America continued its rise to prominence on the global gastronomy scene, with nine restaurants from Mexico, Peru and Brazil joining the ranks of the world’s Top 50. The success of these leading chefs is a credit to their creativity and hard work and draws – as they frequently acknowledge – on the rich biology and diverse cultural traditions of their countries.