The Inca in Peru were the first to cultivate potatoes in about 200 BC. The potato made its way across the Atlantic around 1570. However, it wasn't until the 1780's that the potato gained prominence in Europe. From Europe, the potato spread to India, Africa, Asia, and to North America. Today, more than 3,200 different potato varieties are cultivated in over 100 countries worldwide, at elevations up to 15,000 feet above sea level. There are red, brown, white, yellow, blue, purple and pink varieties. They may be large or small, smooth or rough skinned, round, pear, oblong or finger shaped. The flesh may be white, yellow, red, blue, pink or even candy-striped.
The earliest such remains of potatoes date to 400 B.C. They were found at archeological sites at Chiripa, on the shores of Lake Titicaca, in the city of Puno, in the east of Peru, next to the border with Bolivia.
After its discovery by Spanish conquistadors, the potato was taken to Europe.
However, the potato's acceptance in Europe was not met with open arms. Because the potato was not mentioned in the Bible, the clergy deemed them unfit for the human diet.
Spanish records show that it entered Seville in 1570 and was used to feed hospital patients in 1573. It then traveled to Italy, Germany, and into the Orient. Later a royal Swedish edict compelled Swedes to grow the crop.
It took nearly two centuries, following the potato's introduction from South America, before it really achieved common acceptance.
Bill Pitzer and Earle Holland wrote in the New York Times; Peru is the world's potato capital. Two-thirds of the world's potato crops originate in Europe, but the production there cannot compare with the diversity of tubers found in this South American country.
They range in color from purple to blue, from yellow to brown. Sizes and textures vary as well. Some are smalls as nuts; others can be as large as oranges.
The taste of different potatoes varies broadly, explaining why these vegetables are used in all kind of dishes from appetizers to desserts. |
