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Colonial Food Exchange

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Crops Commodities3Culinary Techniques Preservation2Food Policy Markets Regulation2Livestock Fisheries2Plantation Economies7Regional Creolized Cuisines3Spices Flavorings2Trade Routes Shipping2

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Formation of Creole cuisine in New Orleans (c. 1700–1860)

1718 - 1860

17 entries

European adoption of maize in Iberia and Italy (c. 1500–1800)

1493 - 1789

14 entries

Dutch VOC control and commercialization of clove and nutmeg in the Moluccas (c. 1602–1799)

1602 - 1799

12 entries

Cacao cultivation and the chocolate trade from New Spain to Europe (c. 1520–1750)

1503 - 1750

14 entries

British colonial food supply, market controls, and military provisioning during the American revolutionary era (1765–1783)

1765 - 1783

12 entries

British Caribbean sugar plantations (1650–1838)

1650 - 1838

13 entries

Brazilian sugar plantations in Pernambuco and Bahia (c. 1549–1800)

1535 - 1800

15 entries

Atlantic cod fisheries, provisioning, and port economies (c. 1530–1850)

1527 - 1850

14 entries

Antebellum cotton plantations in the U.S. South (1793–1865)

1794 - 1865

17 entries

Afro-Indigenous foodways and the development of Bahian cuisine in colonial Brazil (c. 1600–1900)

1549 - 2005

12 entries

Adoption of New World chilies into South Asian pickling and chutney traditions (c. 16th–19th centuries)

1494 - 1900

12 entries
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