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UID:1978963:Event:146976
DTSTAMP:20130619T014058Z
SUMMARY:New World Cuisine: The Histories of Chocolate, Mate y Más
DESCRIPTION:An exploration of the dawn of world cuisine as we know—a
 nd consume—it today opens December 9, 2012 at the Museum of Internat
 ional Folk Art with New World Cuisine: The Histories of Chocolate, Mat
 e Y Más. The exhibition runs through January 5, 2014.\nNew World Cuis
 ine explores how foods around the world developed from mixing the old 
 and the new, and how many of the tastiest dishes and desserts came to 
 be associated with New Mexico.\nThe mixing of peoples and foods—the 
 fusion of cultures and traditions referred to as mestizaje—began in 
 August 1598. It was then that Juan de Oñate’s 500-strong expedition
  of soldiers, families, and Franciscan friars settled in New Mexico on
  the fertile and irrigated farmland of the Tewa Pueblos of Yungue and 
 Okhay, located at the confluence of the Chama and Rio Grande Rivers.\n
 But the ingredients for change were tossed into the melting pot a cent
 ury before by Christopher Columbus when foods from the Old World were 
 mixed with those of the new and brought improvements from farm to tabl
 e.\nThe Old World gained new staple crops, including potatoes, sweet p
 otatoes, maize, and cassava. Tomatoes, chili peppers, cacao, peanuts, 
 and pineapples also were introduced, and some became culinary centerpi
 eces in many Old World countries: the tomato in Mediterranean countrie
 s Italy, Greece, and Spain; the chili pepper in India, Korea, Thailand
 , and China, via the Philippines; and paprika made from chili peppers,
  in Hungary.\nHistorian Alfred Crosby notes that by planting “Americ
 an” crops the Old World farmer was able to produce food from soils t
 hat prior to 1492 grew little. Crosby even posits that the seeds of ex
 change created enormous wealth in the Old World and improved nutrition
  resulting in a population explosion, and eventually fueled the Indust
 rial Revolution.\nTo be sure, farming techniques were traded from one 
 world to the other, with farmers from both developing a mutual appreci
 ation for those that proved successful in weather and soil, good or ba
 d.\nAnd while crops and cuisines changed in the Old World, Franciscan 
 monks in the new furthered culinary and cultural fusion. From the frui
 ts of New World farmers’ labors, mission kitchens became “laborato
 ries” where indigenous squash, corn, and beans were taste-tested wit
 h the Spanish meats, dairy, and spices to create many of the foods enj
 oyed to this day.\nOn view will be more than 300 objects objects from 
 the museum’s vast collection of historical culinary items related to
  food harvesting, preparation, table settings, and utilitarian and dec
 orative implements. Some examples are Asian and European spice jars re
 trofitted with intricately detailed locking metal lids in Mexico City 
 to protect a household’s cacao from thieves; traditional pottery coo
 king vessels reimagined by metal smiths using hammered copper to accom
 modate the molinillo used to froth chocolate; talavera kitchen and tab
 leware modeled after Chinese import porcelains; fine antique and conte
 mporary silverware from Europe and the Americas. All provide insight i
 nto the importance placed on crafting exquisite food vessels and imple
 ments—and that you are what you eat with.\n“It’s such a fabulous
  history,” curator Nicolasa Chávez said. “We’re borrowing one l
 ittle teeny tiny pottery sherd from Chaco Canyon that was tested for t
 heobroma (chocolate’s scientific name). I wanted that in the exhibit
  to really bring home to New Mexico that we’ve had a 1,000-year-old 
 love affair with chocolate.”\n\nFor more information visit http://ww
 w.thechocolatelife.com/events/new-world-cuisine-the-histories-of-choco
 late-mate-y-m-s
DTSTART:20121209T050000Z
DTEND:20130309T045900Z
CATEGORIES:exhibition, museum, chocolate
LOCATION:Museum of International Folk Art
WEBSITE:http://www.internationalfolkart.org
URL:http://www.internationalfolkart.org
CONTACT:505-476-1200
ORGANIZER;CN="steve cantrell":http://www.thechocolatelife.com/profile/
 stevecantrell
ATTACH;FMTTYPE="image/jpeg":
ATTENDEE;ROLE=REQ-PARTICIPANT;PARTSTAT=ACCEPTED;RSVP=TRUE;CN="Mark J S
 ciscenti":http://www.thechocolatelife.com/profile/MarkJSciscenti
ATTENDEE;ROLE=REQ-PARTICIPANT;PARTSTAT=ACCEPTED;RSVP=TRUE;CN="steve ca
 ntrell":http://www.thechocolatelife.com/profile/stevecantrell
ATTENDEE;ROLE=REQ-PARTICIPANT;PARTSTAT=TENTATIVE;RSVP=TRUE;CN="Samanth
 a Newmark":http://www.thechocolatelife.com/profile/SamanthaNewmark
ATTENDEE;ROLE=REQ-PARTICIPANT;PARTSTAT=TENTATIVE;RSVP=TRUE;CN="Clay Go
 rdon":http://www.thechocolatelife.com/profile/ClayGordon
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