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    Posted: 23-Oct-2007 at 02:56
Bubble gum,
 
Another very interesting "food" of the Americas is the bubble gum, that was introduced by U.S. soldiers in Europe...
 
I just had to put that history in here... It is curious that General Santa Anna is involved on this:
 
 

A Brief History of Chewing Gum

Although the history of chewing gum is somewhat cloudy, there is evidence that the early Greeks chewed on a substance made from a resin of the Mastic Tree indigenous to Turkey.

In North America, Native Americans chewed on a substance that made from the resin of Spruce Trees. This practice continued until the early 19th Century and has been accredited as one of the first modern examples of Chewing Gum.

In the late 19th Century, Paraffin or edible wax was introduced as a substitute for Spruce Resin. Although this trend was short lived, we do see similar examples in modern candies such as Wax Fangs or Wax Lips or the retro candy classic, wax bottles.

Although flavors vary, all chewing gum consists of basic ingredients. The base is often made from resins from tropical trees as well as synthetic materials such as polyvinyl acetate, wax or rubber byproducts. The remainder is an amalgamation of corn syrups, sugars and hundreds of flavorings not to mention artificial colors.

The base is melted to a soluble liquid and then combined with the byproducts and stored in a solid block. It is then combined with colorings, flavors and sweeteners prior to packaging.

Bubble Gum, unlike regular chewing gum, has a base that consists of rubber latex and this is what gives it elasticity.

Early chewing gums were a challenge as they were hard to chew and the flavor, if any, lasted a very short time. As chewing gum became more popular, manufacturers began to experiment with new flavors and non-solid, often liquid, centers.

The advent of modern chewing gum is attributed to Mexican General, Antonio Lopez de Santa Anna, who became infamous as one of the participants of the Alamo As with most great inventions, it was more luck than planning.

After being exiled from Mexico, he introduced Thomas Adams Sr. to Chicle which is a substance derived from Sapota or Saodilla trees. Adams wanted to use the elastic ingredient in experiments to find ways to make more economical car tires.

Although he never was able to produce an economical tire substitute, in the end, he created one, if not the, first mass marketed chewing gums called Adams New York Chewing Gum. The first patent for chewing gum was awarded in 1869 although Adams did not create the first mass production chewing gum assembly line until 1871.

In 1880, William White combined corn syrup with Chicle and added peppermint extract thus creating the first flavored gum called YUCATAN. In the same period, Dr. Edward Beeman added pepsin powder and created a gum that was to serve as a "digestive aid." Beemans Chewing Gum, still available today, is a derivative of this discovery.

Chewing Gum became an important part of American culture and is often associated with being the catalyst behind the vending business. As early as 1888, vending machines appeared at subway stations in Manhattan offering different varieties of chewing gum.

In 1893, the William Wrigley Company, based in Chicago, IL, introduced two new chewing gums, Juicy Fruits and Wrigley's Spearmint, which to this day, remain some of the best selling chewing gums in the world.

In an attempt to compete with Wrigley's success, the American Chicle Company was established in 1899 and was an amalgamation of Yucatan Gum, Adams Gum, Beeman's Gum and Kiss Me Gum.

In 1899, Franklin V.Canning, a dentist, introduced Dentyne Gum and later that year, Chiclets were formally introduced. Both chewing gums are still available today although the formulas have changed.

The industry, fiercely competitive, saw little change until 1914. That year, following the success of Juicy Fruit and Wrigley's Spearmint, the William Wrigley Jr. Company introduced Doublemint Gum. Later that year, Thomas Adams introduced Adam's Clove Gum that to this day remains a retro candy "cult" classic!

American Chicle, in hopes of narrowing competition, purchased the company that invented Chiclets and went on to acquire the Dentyne Company while William Wrigley Jr. Co., in 1923, became one of the first candy companies to be listed on the New York Stock Exchange.

1928 was a very important year as Walter Diemer, an accountant for Fleer Gum, created the first formula for Bubble Gum. Fleer Gum had been searching for years to produce a formula that allowed bubbles to be blown that didn't stick and this is exactly what Diemer stumbled upon. It was also one of the first times that food coloring was used and pink became, and remains, the industry standard.

original%20dubble%20bubble%20gum%20packaging

Fleer sold the rights for Dubble Bubble Bubble Gum to Marvel Entertainment Group and this gum was included in packages of trading cards until the late 80's. In 1988, Concord Confections, the largest manufacturer of bubble gum balls, purchased the rights to Dubble Bubble Bubble Gum.

In the early 1930's, Peter Paul Co., the inventors of Almond Joy and Mounds Candy Bars made a foray into the chewing gum market with the introduction of Charcoal Gum which was advertised, not so subtly, on the side of their candy bar boxes. They continued to make chewing gum until the late 1940's.

In 1938, two brothers started a company in Brooklyn called Topps Gum. The gum was sold at cash registers and is considered to the first "changemaker" as the marketing strategy was to get consumers to spend their change. This gum sold well but it wasn't until post World War II that they introduced the product that would take the nation by storm: Bazooka Bubble Gum!

This became, and remains, one of the best selling bubble gums of all time and in 1953, they decided to include the first comic in each piece. In 1950, Topps introduced the first trading card but it wasn't until two years later when Sy Berger, a baseball enthusiast, decided to make a card focusing exclusively on America's pastime.

Although Topps Company diversified into other non bubble gum novelty candies such as the Baby Bottle Pop, Push Pop and Ring Pop to name but a few, they remain one of the largest bubble gum manufacturers in the world with sales over 3 billion dollars!

The 1940's, the war years, saw the introduction of Rainblo Bubble Gum by Leaf Confectionary Co. and the William Wrigley Jr. Co., introduced Orbit specifically as a wartime product. Wrigley chewing gum was standard issue in the soldier's field rations, as was the Hershey Milk Chocolate Bar. Dubble Bubble also offered bubble gum squares that were included in ration kits.

In the 1950's, as consumers became more health conscious, Sugarless gum was introduced. The formula remained standard until 1970 when the FDA banned the active ingredient, Cyclamate. In 1983, Aspartame (known as Equal or Nutrasweet) began its use as a sugar free sweetener. Later, Sorbitol was introduced and is commonly used today as diabetics more readily tolerate it.

The original idea behind sugar free gum is accredited to a dentist named Dr. Petrulis. Chewing gums contained Ammonia and he discovered that this substance counteracted acid that lead to tooth decay. Dr. Petrulis sold his company to the William Wrigley Co., and in the late 1960's, they introduced the first sugar free bubble gum called Blammo.

Wrigley Company continued to create some of the best-loved chewing gums and it was not until 1975 when then introduced Wrigley's Freedent Gum (designed not to stick to dentures) and then a year later, Wrigley's Big Red. In 1979, they introduced Hubba Bubble Bubble Gum and in 1980, they introduced Big League Chew (shredded bubble gum).

Ever keeping with the times, Wrigley introduced Extra Sugarfree Gum in 1984 and in 1994 they introduced Wrigley Winterfresh Gum. As of writing, the William Wrigley Jr. Company is the largest manufacturer of chewing gum in the world. Its headquarters are in Chicago, IL but it has factories in at least ten (10) foreign countries!

Today, there are hundreds of varieties of chewing gum and companies such as Amurol, a division of Wrigley, continue to push the boundaries with unique products such as Bubble Gum Tape, Bubble Beepers, Bubble Jugs and Ouch Gum to name but a few.

 
 
 


Edited by pinguin - 23-Oct-2007 at 02:57
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  Quote Styrbiorn Quote  Post ReplyReply Direct Link To This Post Posted: 23-Oct-2007 at 09:04
Although very interesting - I started appreciate chocolate not so long ago after eating dark 90% cacao chocolate instead of the usual milk chocolate - your chocolate post screws up my browser so I can't read it. :(

Originally posted by pinguin

Although the history of chewing gum is somewhat cloudy, there is evidence that the early Greeks chewed on a substance made from a resin of the Mastic Tree indigenous to Turkey.


 
 

It's older than that. They found a 5,000 year old resin-gum chewed by human teeth in Finland. It used to be common to chew resin in northern Finland and Sweden. Linnaeus reported in the 1730s of womenfolk chewing gum in churches to stay awake (to the great dismay of the priests, one can assume), although this new American invention has ensured only old people do it nowadays. My grandfarher always make a point what REAL chewing gum is everytime we are in the forest LOL

It's of course in no way unique for Northern Europe, that's not what I meant to say. In Europe to China resin was also used for medicine.


Edited by Styrbiorn - 23-Oct-2007 at 09:16
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  Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 23-Oct-2007 at 15:14

Yeap, like syrup, there are hundred of varieties of gums....

Only that chicle is American Wink

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  Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 27-Oct-2007 at 03:59
Chili....
 
Some people use a funny "racial" slur against Latinos calling us "Chili eaters".. LOL If they pretend to offend with that expresion is a mystery to me, because we indeed eat chili, and quite a lot.
 
We love that dumb plant! How boring would be food without the risk of eating a chili too hot to stand. In fact, we get accustumed very early in life to eat chilis in sausages, in salads, with soup, on top of meat, cooked, rough and wherever.  As the matter of fact, we have no idea if chilis have any benefit for health, but it seem they don't hurt either.... at least not to us.
 
They also have certain advantages. For instance, observing adult foreign tourists getting scared by the presence of hot sausages, or getting burn by some chili sausages of the same kind we gave to one year olds LOL 
 
We have many sayings related with Chilis: for instance, too hot Chilis are called "Chili that hurts you twice" (one at each end of the digestive system LOL). Other chilis are called "Aji Puta madre" (literalily, "Chili, son of a bitch"). "Hot Chili" is also a very derogatory slang for low class people in Chile.
 
Besides Tabasco and other sausages known in Mexico and Texas, in souther South America we have our own traditions of Chili sausages that are different. Our natives make "merken", a roasted chili ideal to spread on top of foods, in the manner of pepper or salt. We also have "peure", a sausage of chili, tomatoes and species mashed in an indigenous stone mortar, and served in the mortar.
 
In any case, Chilis are other of the foods natives to the Americas that people around the world, particularly in Asia, have addopted with enthusiams.
 
By the way, the name of my country "Chile" has nothing to do with Chili. The name Chile means cold in Quechua, because our country is not tropical (got snow, rains and green pine forests), and not hot like Chili LOL. Actually, it is exactly the opposite.
 
In Southern South America Chili is known by the name "Aji", which comes from Quechua (Incas). Chili is a Mexican word, probably Nahuatl.
 
The history of Chili follows, from Science Daily:
 
 

Americans Cultivated And Traded Chili Peppers 6,000 Years Ago

ScienceDaily (Feb. 16, 2007) Smithsonian researchers and colleagues report that across the Americas, chili peppers (Capsicum species) were cultivated and traded as early as 6,000 years ago--predating the invention of pottery in some areas of the Americas. The researchers analyzed starch grains to trace the history of chili peppers in the Americas.

 
When Europeans arrived in the Americas, chili peppers were among the most widespread of the plants domesticated in the New World. (Image courtesy of Smithsonian Institution) (Credit: Smithsonian Institution

Their findings contribute significantly to the current understanding of ancient agricultural practices in the Americas. The report is published in the Feb. 16 issue of the journal Science.

When Europeans arrived in the Americas, chili peppers were among the most widespread of the plants domesticated in the New World. However, the chronology and precise geography of their origins and early dispersals had been very poorly understood. Tropical environments, where many chili varieties were first domesticated and then incorporated into prehistoric farming systems, degrade most organic archaeological remains, washing away and decomposing all but the most durable evidence of ancient human activities. Lead author Linda Perry, of the Smithsonian's National Museum of Natural History, and colleagues overcame this obstacle by identifying chili pepper starch grains. The starch microfossils were found at seven sites dating from 6,000 years ago to European contact and ranging from the Bahamas to southern Peru.

The Smithsonian holds the most extensive reference collection of microscopic plant remains available to archaeologists--starch, pollen grains and microfossils called phytoliths. The team of researchers adding to this collection discovered that starch grains from chili peppers, members of the genus Capsicum, are shaped like red blood cells, with a strong, central line or split on the side.

"Sorting through microscopic particles and finding a type that distinguishes such an important plant group is like opening a window to the past," Perry said. "While we once based our understanding of chili peppers on rare sites with exceptionally good preservation, suddenly we are able to gain incredible insight into ancient agriculture, trade and cuisine by making these plants visible nearly everywhere they occurred."

Cultivated chili starch grains are discernible from those of wild chilies. The remains of these domesticated chili peppers were often found with corn, forming part of a major, ancient food complex that predates pottery in some regions.

The oldest Capsicum starch grains were found in southwestern Ecuador at two sites dating to 6,100 years ago. The chili remains were associated with previously identified corn, achira, arrowroot, leren, yuca, squash, beans and palm fruit, adding to the picture of an early, complex agricultural system in that region. Ecuador is not considered to be the center of domestication for any of the five domesticated chili species. A more ancient record of the domestication and spread of chili peppers awaits investigators working in other regions where wild chilies were first brought into cultivation.

In Panama, chilies occurred with corn and domesticated yams that dated 5,600 years before present (ybp). Chilies were found at a site occupied 4,000 ybp in the Peruvian Andes, with microscopic remains of corn, arrowroot and possibly potato. In this case, the chilies were identified as the species C. pubescens. The rocoto pepper, a cultivar of this species, is still a staple in the Peruvian diet. Newer sites in the Bahamas (1,000 ybp) and in Venezuela (500-1,000 ybp) also yielded remains of both corn and chilies.

"It's hard to imagine modern Latin American cuisine without chili peppers," said co-author Dolores Piperno, Smithsonian scientist at the National Museum of Natural History and at the Smithsonian Tropical Research Institute in Panama. "We demonstrate that prehistoric people from the Bahamas to Peru were using chilies in a variety of foods a long time ago. The peppers would have enhanced the flavor of early cultivars such as maize and manioc and may have contributed to their rapid spread after they were domesticated."

Authors: Linda Perry, Smithsonian National Museum of Natural History (NMNH); Ruth Dickau and Sonia Zarillo, University of Calgary; Irene Holst, Smithsonian Tropical Research Institute (STRI); University of Calgary; Deborah Pearsall, University of Missouri; Dolores Piperno, NMNH/STRI; Mary Jane Berman, Miami University; Richard G. Cooke, STRI; Kurt Rademacher, University of Maine; Anthony J. Ranere, Temple University; J. Scott Raymond, University of Calgary; Daniel H. Sandweiss, University of Maine; Franz Scaramelli, Instituto Venezolano de Investigaciones Cientificas; Kay Tarble, University Central de Venezuela, Caracas; and James A. Zeidler, Colorado State University.

Funded by: American Philosophical Society; the Concejo de Desarollo Cientifico y Humanistico de la Universidad Central de Venezuela; the Escuela Superior Politecnica del Litoral; the Foundation for Exploration and Research on Cultural Origins; the Heinz Charitable Trust Latin American Archaeology Program; the National Science Foundation; the Office of the Provost at Ithaca College; the Programa de Anthropologia para el Ecuador; the Smithsonian's National Museum of Natural History; the Smithsonian Tropical Research Institute; the Social Sciences and Humanities Council of Canada; Temple University; the University of Missouri Research Board; and Wenner-Gren.

Adapted from materials provided by Smithsonian Institution

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Smithsonian Institution (2007, February 16). Americans Cultivated And Traded Chili Peppers 6,000 Years Ago. ScienceDaily. Retrieved October 26, 2007, from http://www.sciencedaily.com­ /releases/2007/02/070215144334.htm
 


Edited by pinguin - 27-Oct-2007 at 04:06
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  Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 28-Oct-2007 at 03:45
Come on. Not even chilis call the attention of anyone? Big%20smile
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  Quote edgewaters Quote  Post ReplyReply Direct Link To This Post Posted: 08-Nov-2007 at 13:26
This is the one problem I always had with Jared Diamond's book. Obviously, he hadn't studied the precolumbian diet very well, nor considered what the European diet was like prior to the arrival of things like potatoes, tomatoes, squash, peanuts, etc. Nor did he seem to be familiar with the traditional methods of preparing corn with lime and seems to be under the impression that it was prepared as we do today.

I simply can't fathom life without potatoes, peanuts, turkey, or chocolate. I could go without beef or wheat (I'd eat flatbread) or Brussel sprouts, but take away my potatoes and peanuts and I'd be a very unhappy individual.

Edited by edgewaters - 08-Nov-2007 at 13:29
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