La réception des produits alimentaires du Nouveau Monde: pratiques et représentations.

The article analyzes the history of culinary and cultural adaption of the New World vegetables and grain products by Europeans. The process by which such adaption becomes possible is usually threefold and includes a discovery, a classification, and the elaboration of cooking recipes. Each of these steps has its own difficulties and challenges. The author follows the cases of potatoes, corn, tomatoes, cacao, spices, and vanilla adaption in Europe to demonstrate how the processes of food naturalization occur.