CONTENTS Introduction, by Nelson Foster & Linda S. Cordell 1. Europeans' Wary Encounter with Tomatoes, Potatoes, and Other New World Foods, by Alan Davidson 2. The Renaissance of Amaranth, by Daniel K. Early 3. Vanilla: Nectar of the Gods, by Patricia Rain 4. Maize: Gift from America's First Peoples, by Walton C. Galinat 5. Beans of the Americas, by Lawrence Kaplan & Lucille N. Kaplan 6. The Peripatetic Chili Pepper: Diffusion of the Domesticated Capsicums Since Columbus, by Jean Andrews 7. Forgotten Roots of the Incas, by Noel Vietmeyer 8. A Brief History and Botany of Cacao, by John A. West 9. Quinoa's Roundabout Journey to World Use, by John F. McCamant Epilogue: Native Crops of the Americas: Passing Novelties or Lasting Contributions to Diversity? by Gary Paul Nabhan Appendix: Food Plants of American Origin