Abstract
Cultivated in the Andes for millennia, the potato saw a slow but continuous diffusion after its arrival in Europe. It was, from this new base, disseminated around the world and became an essential staple food for a growing number of populations. Such success rests on its qualities, adaptation to many climates, large number of varieties and nutritional quality.
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Notes
It was cv. Russet Burbank, coming from the Potato State Idaho, in the USA.
Most of the information in this paper came from a conference I organized in Tours in 2008 and of which the proceedings were published in 2011.
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de Ferrière le Vayer, M. The Potato: a Long History to Fit our Contemporary World. Potato Res. 60, 223–235 (2017). https://doi.org/10.1007/s11540-018-9352-9
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DOI: https://doi.org/10.1007/s11540-018-9352-9