"Gardens of New Spain is certainly approachable by gardeners,
cooks, and amateurs of Southwestern studies as well as professional
historians...it is an important addition to the sparse literature
in English on the Old Southwest in the colonial era." -- Sixteenth
Century Journal "This scholarly document will be as enduring as the
plants upon which it focuses and will reach a wide public audience
because of its writing style." -- New Mexico Historical Review
"With a light hand, William Dunmire traces the fascinating journeys
of plants-- from the gardens of the Alhambra, to the floating
gardens of Xochimilco, to the sunken gardens of California's
Mission San Luis Rey, and to all points in between. Deeply learned,
with splendid maps, illustrations, and tables, this is an
invaluable reference, but it is also a delight to read." -- David
Weber, Robert and Nancy Dedman Professor of History and Director of
the William P. Clements Center for Southwest Studies, Southern
Methodist University
When the Spanish began colonizing the Americas in the late
fifteenth and sixteenth centuries, they brought with them the
plants and foods of their homeland-- wheat, melons, grapes,
vegetables, and every kind of Mediterranean fruit. Missionaries and
colonists introduced these plants to the native peoples of Mexico
and the American Southwest, where they became staple crops
alongside the corn, beans, and squash that had traditionally
sustained the original Americans. This intermingling of Old and New
World plants and foods was one of the most significant fusions in
the history of international cuisine and gave rise to many of the
foods that we so enjoy today.
Gardens of New Spain tellsthe fascinating story of the diffusion
of plants, gardens, agriculture, and cuisine from late medieval
Spain to the colonial frontier of Hispanic America. Beginning in
the Old World, William Dunmire describes how Spain came to adopt
plants and their foods from the Fertile Crescent, Asia, and Africa.
Crossing the Atlantic, he first examines the agricultural scene of
Pre-Columbian Mexico and the Southwest. Then he traces the spread
of plants and foods introduced from the Mediterranean to Spain's
settlements in Mexico, New Mexico, Arizona, Texas, and California.
In lively prose, Dunmire tells stories of the settlers,
missionaries, and natives who blended their growing and eating
practices into regional plantways and cuisines that live on today
in every corner of America.
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