Flour, as we know it today, primarily comes from wheat, which was one of the significant crops exchanged during the Columbian Exchange. The Columbian Exchange refers to the massive transfer of plants, animals, culture, human populations, and diseases between the Americas and the Old World that occurred after Christopher Columbus’s voyages in the late 15th century.
Wheat, along with other crops such as maize and potatoes, was originally cultivated in the Fertile Crescent region of the Middle East. It was brought to the Americas by European explorers and settlers who recognized its value as a staple food source. Once established in the New World, wheat flour became an essential ingredient in various culinary traditions, allowing for the development of bread and other baked goods that were not previously present in Native American diets.
The introduction of wheat flour to the Americas led to significant changes in agriculture and cuisine, influencing diet patterns and food production practices. Understanding the origins of flour in the context of the Columbian Exchange provides insight into how this versatile ingredient shaped culinary practices and agricultural systems across continents.