Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 12 · column 1 of 6 · from the scan, no model involved
By HELEN W. SMITH
Sttonim Afent, Home Economics
Nature’s own fast food. It’s bold color and delicate flavor are enjoyed around the world in hearty Italian pastas, spicy Mexican fare, colorful Oriental dishes, delicate French cuisine, and the all-American hamburger.
Where Did Tomatoes Come From?
The tomato is native to the Americas. It was initially cultivated by Aztecs and Incas as early as 700 A.D. Europeans first saw the tomato when the Conquistadors reached Mexico and Central American in the 16th century. Tomato seeds were taken back to Europe where they quickly found favor in the Mediterranean countries of Spain, Portugal, and Italy. As the tomato traveled north, it was veiled in mystery. The French called it “The Apple of Love,” the Germans “The Apple of Paradise;” but the British, while admiring its brilliant red color, disclaimed the tomato as a food - they believed it was poisonous. This same fear persisted among colonists in the United States until the early 19th century; but in 1812, the Creoles’ in New Orleans put their cooking on the map with their tomato-enhanced jumbos and jambalayas. The people of Maine quickly followed suit, combining fresh tomatoes with local seafood.
By 1850, the tomtato was an important produce item in every American city. People were planting tomatoes in their home gardens, while farmers commercially produced fresh tomatoes throughout the year. When cold weather halted local production, consumers relied on areas with temperate climates to furnish, their supply of tomatoes.
Fresh Tomato Nutrition
Fresh tomatoes belong to one of the most colorful and varied of the basic four food groups: fruits and vegetables. And their nutritional offerings are as sweet as their flavor and aroma.
A medium-size tomato (about 150
90.0%