In the 18th century, tomatoes were widely feared among European elites, earning the nickname “poison apples.” This belief stemmed not from the tomato itself but from the type of plates wealthy individuals used—pewter dishes, which contained high levels of lead. When acidic foods like tomatoes were placed on these plates, they would leach lead into the food, leading to lead poisoning. Since only the wealthy could afford such fine tableware, cases of mysterious illness and even death seemed to disproportionately affect the upper class. This led to the misconception that tomatoes were inherently poisonous, when in reality, the true culprit was the toxic reaction between the tomato’s acidity and the metal in aristocratic dining sets.
Meanwhile, in other parts of the world, particularly in South America, where tomatoes originated, they had been consumed for centuries without issue. Native peoples like the Aztecs and Incas cultivated and enjoyed tomatoes as a staple ingredient in their diets. It wasn’t until the 19th century that tomatoes shed their poisonous reputation in Europe and North America, thanks to increased understanding of food safety and the efforts of adventurous farmers and cooks who demonstrated their edibility. By the mid-1800s, tomatoes had become a popular ingredient in dishes across all social classes, eventually solidifying their status as a beloved and essential component of global cuisine.
Recent Comments