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11 Facts About Alexander Hamilton for His Birthday

Getty Images // Chloe Effron
Getty Images // Chloe Effron

The Broadway musical Hamilton, like the man himself, is an improbable success story. The critically-acclaimed show has renewed America’s interest in her most enigmatic founding father. Alexander Hamilton rose from obscurity to help build a new nation—one where he earned friends and enemies at just about every turn.

1. HE PROBABLY LIED ABOUT HIS AGE

We know that Hamilton was born on January 11; what’s in doubt is the year in question. A native of Nevis (a small island in the Caribbean), Hamilton repeatedly said that he was born in 1757. But official Nevisian records cite 1755 as his birth year. Why the discrepancy? Perhaps his college search had something to do with it. According to Ron Chernow, whose biography of Hamilton inspired the Broadway show, “While applying to Princeton, Hamilton may have decided to ‘correct’ his real age and shed a couple of years. Prodigies aren’t supposed to be overaged freshman.” 

2. HAMILTON DABBLED IN POETRY.

For a self-educated orphan (his father had abandoned his family when Hamilton was just a boy, and his mother died not long after), the future founding father wrote with unbelievable polish. On August 31, 1772, a hurricane ravaged St. Croix. Teenage Hamilton—who’d been working on the island as a clerk—described the disaster in a letter that was eventually published in The Royal Danish American Gazette, writing, “It seemed as if a total dissolution of nature was taking place.” Little did Hamilton realize that these words were about to change his life forever. Blown away by the letter, readers quickly organized a scholarship fund for this talented young scribe. Before long, Alexander Hamilton found himself en route to King’s College (now Columbia University) in New York City.

Essay writing wasn’t his only literary passion. A number of poems have also been attributed to Hamilton. When a dear friend’s 2-year-old daughter passed away in 1774, he eulogized her in a touching tribute called “Poem on the Death of Elias Boudinot’s Child.” Another piece helped Hamilton win over his bride-to-be, Eliza Schuyler. As they courted, he sent a tender sonnet to the object of his affection. Eliza liked it so much that she placed the poem in a little bag and hung it around her neck.

3. THE OLDEST UNIT IN THE UNITED STATES ARMY IS HAMILTON’S.

According to the Army Historical Foundation, “Battery D, 1st Battalion, 5th Field Artillery, 1st Infantry Division (Mechanized), traces its lineage to Hamilton’s Revolutionary War artillery company and is the oldest serving unit in the regular army.” On March 17, 1776, Hamilton was made captain of the group, and under his leadership, it saw action in several key moments—including the Battles of White Plains and Princeton. Impressed by the young man’s valor, George Washington made him an aide-de-camp (with the rank of Lieutenant Colonel) in 1777.

The father of our country couldn’t have picked a better man. In Hamilton, Washington found an energetic writer who was fluent in French and just so happened to share most of the General’s political views. Over the next few years, these assets made Hamilton an indispensable employee. Still, as time went by, he grew tired of essentially serving as a high-status clerk. In 1781, the aide-de-camp resigned from Washington’s inner circle. Afterward, Hamilton was put in charge of a new battalion and would pull off an impressive night attack against British forces at the decisive Battle of Yorktown.

4. HE AND AARON BURR OCCASIONALLY COLLABORATED.

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In postwar Manhattan, the future dueling partners were two of the Big Apple’s top lawyers. With the Revolution over, Burr and Hamilton paid their bills by practicing law. Clients gravitated toward the two decorated veterans from all directions, and Hamilton and Burr faced off in a number of legal showdowns. Every so often, though, they’d work together on the same criminal or civil case—including People v. Levi Weeks (1800), which is recognized as the first U.S. murder trial for which we have a formal record. 

In December 1799, a young woman named Gulielma Sands mysteriously vanished. Eleven days later, her body was found at the bottom of a Manhattan well. Fingers were immediately pointed at Levi Weeks. Both the carpenter and Sands lived in a boarding house owned by Sands's relatives, and Weeks had been courting her.

In the court of public opinion, Weeks was guilty. Luckily for the carpenter, though, his older brother had friends in high places. Ezra Weeks was an architect who had supervised the construction of Hamilton’s Convent Avenue estate. He’d also done business with the Burr-founded Manhattan Company—which, incidentally, owned the well where Sands’s body was found.

(Created as a means of providing “pure and wholesome” water to New Yorkers, Burr launched The Manhattan Company with some vocal support from Hamilton. The bill Burr would eventually put before the state legislature wasn't the same one that Hamilton saw, however; Burr's true intention for the company wasn't to provide water but to create a bank that would allow him to sway future elections. The bill passed and the bank was formed; in the 1950s, it merged with Chase Bank and today lives on as JPMorgan Chase & Co. The company owns the guns used in Burr and Hamilton's duel.)

Burr, Hamilton, and Brockholst Livingston (who later became a U.S. Supreme Court Associate Justice) formed Levi Weeks’s defense team. In a two-day trial, they dismantled the state’s purely circumstantial case against their client, and the carpenter was found innocent. Eventually, Weeks moved to Natchez, Mississippi, where the accused murderer reinvented himself as an esteemed southern architect. 

5. VERMONT FOUND AN ALLY IN HAMILTON.

When Vermont declared its independent statehood in 1777, it upset certain New York industrialists, who considered Vermont to be a part of their state. For decades, New York and New Hampshire both tried to claim the area. So, in 1764, His Majesty decreed that everything west of the Connecticut River (Vermont and the granite state’s current border) belonged to New York. 

There was just one problem: most Vermonters were former New Hampshirites. Upon assuming control, New York refused to acknowledge the legitimacy of land grants established there by New Hampshire transplants. Vermonters responded by taking up arms against their neighbors to the west. Local militias—including one called the Green Mountain Boys—repelled New York emigrants by force. 

Then along came the American Revolution. In 1777, Vermont petitioned the Continental Congress to acknowledge its sovereignty as a state. Thanks to opposition from New York’s delegates, however, this didn’t happen. For the next 14 years, Vermont—unable to join the Union on its own terms—existed as an independent republic.

After the war, Congress refused to acknowledge the swath as anything other than a large chunk of New York. Thoroughly disgruntled, some locals lobbied to have their mini-nation absorbed by Canada.

From Hamilton’s perspective, the prospect of a British-ruled Vermont threatened America’s security. In 1787, he was working as a New York state legislator. During his tenure, Hamilton presented a bill that would instruct New York’s Congressional representatives to recognize Vermont’s independence. This measure died in the State Senate, but, in the end, Hamilton was able to spearhead a settlement between New York and Vermont. With the empire state’s approval (and payment from Vermont to New York of $30,000), Vermont finally entered the Union in 1791.

6. IT’S BELIEVED THAT HE AUTHORED MOST OF THE FEDERALIST PAPERS.

Apart from his stint as America’s first Secretary of the Treasury, this is the political achievement for which Hamilton is best known. Published between 1787 and 1788, the 85 Federalist Papers essays urged New York’s electorate to ratify the recently-proposed U.S. Constitution. The influential documents were written under the shared pseudonym Publius by Hamilton, James Madison, and John Jay. Since none of them used their real names, we can’t be certain about how many papers each man wrote. Still, general consensus credits Hamilton with 51, Madison with 29, and Jay with five.

7. THE LAST LETTER THAT GEORGE WASHINGTON EVER WROTE WAS ADDRESSED TO HAMILTON.

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Two days before he died, America’s first President sent a dispatch to his former aide and cabinet member. Hamilton had recently argued that “a regular Military Academy” ought to be established, and his old mentor praised the idea. In a 1799 letter that would be Washington’s last, the elder statesman told Hamilton that such a place would be “of primary importance to this country.”

8. HE FOUNDED THE NEW YORK POST.

Established by Hamilton in November 1801, the paper was originally known as The New York Evening Post. The founding father conceived his new publication as a megaphone for the anti-Jefferson Federalist Party—which he’d also created. Hamilton himself generated many of The Post’s early editorials. “He appoints a time when I may see him,” editor William Coleman explained, “… as soon as I see him, he begins in a deliberate manner to dictate and I to note down in shorthand; when he stops, my article is completed.”

9. HIS ELDEST SON ALSO DIED IN A DUEL.

Then-Vice President Aaron Burr shot Alexander Hamilton in Weehawken, New Jersey on July 11, 1804. It was almost a case of deja vu: Three years earlier, another Hamilton had died under eerily similar circumstances. 

Like his father, Philip Hamilton was a bit quick-tempered. In 1801, the 19-year-old had a deadly run-in with George Eacker, a prominent Democratic-Republican lawyer. On July 4, Eacker delivered an Independence Day speech in which he not only denounced Alexander Hamilton, but asserted that the former Secretary of the Treasury would be willing to plot the violent overthrow of President Jefferson.

From then on, Philip harbored a passionate grudge against Eacker. Four months after the inflammatory address, the young Hamilton went to take in a show at New York’s Park Theater with his friend, Richard Price. Inside, they caught sight of Eacker. Bursting into his theater box, Hamilton and Price savagely heckled the attorney. Eacker—not wanting to disturb his fellow patrons—told them to meet him in the lobby, grumbling “It is too abominable to be publicly insulted by a set of damned rascals.”

“Who do you call damned rascals?” the teenagers shouted. A fistfight might have broken out right then and there, but Eacker diffused the situation by suggesting they all cool off at a nearby tavern. But the change in scenery did nothing to calm anyone involved: Later that night, the lawyer received a curt letter from Price challenging him to a duel. 

The ensuing Price-Eacker standoff was an uneventful affair, with both men failing to shoot their opponent. In the bloodless duel’s wake, Philip hoped that he might persuade Eacker to take back his insulting comments if he, too, apologized. Instead, Eacker flatly refused. Feeling that his honor had been intolerably attacked, Philip felt he had no choice but to issue a dueling challenge of his own—which the angry Jeffersonian accepted. 

Both combatants arrived at Weehawken on November 23. Each came brandishing a pistol provided by Alexander’s brother-in-law, John Baker Church. After the smoke cleared, Eacker would walk away unharmed—Philip would not. A bullet entered the young Hamilton above his right hip, tearing clear through to the left arm. Mortally wounded, Philip died the next day.

By all accounts, Alexander Hamilton was never the same man after his son’s untimely demise. When Burr and Hamilton met to settle their own score, they used the pistols from Philip’s duel.  

10. THEODORE ROOSEVELT WAS A BIG FAN.

Telescope Teddy was fascinated by all things Hamilton. In TR’s mind, this founding father stood tall as “the most brilliant American statesman who ever lived, possessing the loftiest and keenest intellect of his time.” Moreover, Roosevelt saw in Hamilton “the touch of the heroic, the touch of the purple, the touch of the gallant.” Our 26th President even found time to study the man while sitting in the Oval Office. Roosevelt read 1906’s Alexander Hamilton, An Essay on The American Union by historian Fredrick Scott Oliver. Before long, he was praising the book to Senator Henry Cabot Lodge of Massachusetts, Secretary of State Elihu Root, and Whitelaw Reid, America’s ambassador to the U.K. 

11. HE’LL HAVE TO SHARE THE $10 BILL SOON

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Hamilton has been alone on this denomination of currency since 1929. But according to the Treasury Department, he’d better get ready for some company. Last June, Secretary Jacob J. Lew announced that the bill would be redesigned to feature an as-yet unidentified “notable woman” from the annals of American history. For many, the change is long-overdue. “I’m proud that the new 10 will be the first bill in more than a century to feature the portrait of a woman,” Lew said.

The bill’s current occupant won’t be getting the boot, though. Treasurer Rosie Rios has assured the public that his likeness will remain on board in some capacity. “I made the recommendation that we continue to preserve the integrity of Alexander Hamilton,” she told The Huffington Post. As of now, the newfangled $10 bill is slated for a 2020 release date. 

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The History Behind Why We Eat 10 Dishes at Thanksgiving
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Halloween is for candy comas, and on Independence Day we grill, but no holiday is as completely defined by its cuisine as Thanksgiving. No matter what part of the country you're in, it's a safe bet that at least a few of the below dishes will be making an appearance on your table this week. But what makes these specific entrees and side dishes so emblematic of Thanksgiving? Read on to discover the sometimes-surprising history behind your favorite fall comfort foods.

1. TURKEY

A roasted turkey on a platter.
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Turkey has become so synonymous with Thanksgiving that most of us probably imagine the pilgrims and Wampanoag tribe of Native Americans chowing down on a roast bird in 1621. Although we don't know the exact menu of that first Plymouth Colony feast, a first-person account of the year's harvest from governor William Bradford does reference "a great store of wild turkeys," and another first-person account, from colonist Edward Winslow, confirms that the settlers "killed as much fowl as…served the company almost a week." However, culinary historian Kathleen Wall believes that, although turkeys were available, it's likely that duck, goose, or even passenger pigeons were the more prominent poultry options at the first Thanksgiving. Given their proximity to the Atlantic, local seafood like oysters and lobsters were likely on the menu as well.

As the holiday grew in popularity, however, turkey became the main course for reasons more practical than symbolic. English settlers were accustomed to eating fowl on holidays, but for early Americans, chickens were more valued for their eggs than their meat, and rooster was tough and unappetizing. Meanwhile, turkeys were easy to keep, big enough to feed a whole family, and cheaper than ducks or geese. Even before Thanksgiving was recognized as a national holiday, Alexander Hamilton himself remarked that "No citizen of the U.S. shall refrain from turkey on Thanksgiving Day." The country followed his advice: according to the National Turkey Federation, 88 percent of Americans will eat turkey in some form on Thanksgiving Day—an estimated 44 million birds!

2. STUFFING

Pan of breaded stuffing.
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Stuffing would have been a familiar concept to those early settlers as well, although their version was likely quite different from what we're used to. We know that the first Plymouth colonists didn't have access to white flour or butter, so traditional bread stuffing wouldn't have been possible yet. Instead, according to Wall, they may have used chestnuts, herbs, and chunks of onion to flavor the birds, all of which were already part of the local fare. Centuries later, we're still stuffing turkeys as a way to keep the bird moist through the roasting process and add extra flavor.

3. CRANBERRIES

Dish of cranberry sauce.
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Like turkeys, cranberries were widely available in the area, but cranberry sauce almost certainly did not make an appearance at the first Thanksgiving. Why not? The sugar reserves the colonists would have had were almost completely depleted after their long sea journey, and thus they didn't have the means to sweeten the terrifically tart berries.

So how did cranberries become such an autumnal staple? For starters, they're a truly American food, as one of only a few fruits—along with Concord grapes, blueberries, and pawpaws—that originated in North America. They grow in such abundance in the northeast that colonists quickly began incorporating cranberries into various dishes, such as pemmican, which mixed mashed cranberries with lard and dried venison. By the Civil War, they were such a holiday staple that General Ulysses S. Grant famously demanded his soldiers be provided cranberries for their Thanksgiving Day meal.

4. MASHED POTATOES

Bowl of mashed potatoes.
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Potatoes weren't yet available in 17th-century Plymouth, so how did mashed potatoes become another Thanksgiving superstar? The answer lies in the history of the holiday itself. In America’s earliest years, it was common for the sitting President to declare a "national day of thanks," but these were sporadic and irregular. In 1817, New York became the first state to officially adopt the holiday, and others soon followed suit, but Thanksgiving wasn't a national day of celebration until Abraham Lincoln declared it so in 1863.

Why did Lincoln—hands full with an ongoing war—take up the cause? Largely due to a 36-year campaign from Sarah Josepha Hale, a prolific novelist, poet, and editor, who saw in Thanksgiving a moral benefit for families and communities. In addition to her frequent appeals to officials and presidents, Hale wrote compellingly about the holiday in her 1827 novel Northwood, as well as in the womens' magazine she edited, Godey's Lady's Book. Her writing included recipes and descriptions of idealized Thanksgiving meals, which often featured—you guessed it—mashed potatoes.

5. GRAVY

Plate of turkey and potatoes covered in gravy.
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Despite a dearth of potatoes, it's likely that some type of gravy accompanied the turkey or venison at the earliest Thanksgiving gatherings. The concept of cooking meat in sauce dates back hundreds of years, and the word "gravy" itself can be found in a cookbook from 1390. Because that first celebration extended over three days, historian Wall speculates: "I have no doubt whatsoever that birds that are roasted one day, the remains of them are all thrown in a pot and boiled up to make broth the next day." That broth would then be thickened with grains to created a gravy to liven day-old meat. And, if Wall's correct, that broth sounds suspiciously like the beginning of another great Thanksgiving tradition: leftovers!

6. CORN

Plate of corn.
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Corn is a natural symbol of harvest season—even if you're not serving it as a side dish, you might have a few colorful ears as a table centerpiece. We know that corn was a staple of the Native American diet and would have been nearly as plentiful in the 17th century as today. But according to the History Channel, their version would have been prepared quite differently: corn was either made into a cornmeal bread or mashed and boiled into a thick porridge-like consistency, and perhaps sweetened with molasses. Today, we eat corn in part to remember those Wampanoag hosts, who famously taught the newcomers how to cultivate crops in the unfamiliar American soil.

7. SWEET POTATOES

Bowl of mashed sweet potatoes.
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In the midst of so many New England traditions, the sweet potatoes on your table represent a dash of African-American culture. The tasty taters originally became popular in the south—while pumpkins grew well in the north, sweet potatoes (and the pies they could make) became a standard in southern homes and with enslaved plantation workers, who used them as a substitution for the yams they'd loved in their homeland. Sweet potato pie was also lovingly described in Hale's various Thanksgiving epistles, solidifying the regional favorite as a holiday go-to. More recently, some families further sweeten the dish by adding toasted marshmallows, a love-it-or-hate-it suggestion that dates to a 1917 recipe booklet published by the Cracker Jack company.

8. GREEN BEAN CASSEROLE

Plate of green bean casserole.
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Beans have been cultivated since ancient times, but green bean casserole is a decidedly modern contribution to the classic Thanksgiving canon. The recipe you love was whipped up in 1955 by Dorcas Reilly, a home economist working in the Campbell's Soup Company test kitchens in Camden, New Jersey. Reilly's job was to create limited-ingredient recipes that housewives could quickly replicate (using Campbell's products, of course). Her original recipe (still available at Campbells.com), contains just six ingredients: Campbell's Cream of Mushroom soup, green beans, milk, soy sauce, pepper, and French's French Fried Onions. Her recipe was featured in a 1955 Associated Press feature about Thanksgiving, and the association has proven surprisingly durable—Campbell’s now estimates that 30 percent of their Cream of Mushroom soup is bought specifically for use in a green bean casserole.

9. PUMPKIN PIE

Slice of pumpkin pie.
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Like cranberries, pumpkin pie does have ties to the original Thanksgiving, albeit in a much different format. The colonists certainly knew how to make pie pastry, but couldn't have replicated it without wheat flour, and might have been a bit perplexed by pumpkins, which were bigger than the gourds they knew in Europe. According to Eating in America: A History, however, Native Americans were already using the orange treats as a dessert meal: "Both squash and pumpkin were baked, usually by being placed whole in the ashes or embers of a dying fire and they were moistened afterwards with some form of animal fat, or maple syrup, or honey." It's likely that Hale was inspired by those stories when pumpkin pie appeared in her culinary descriptions.

10. WINE

Two glasses of wine.
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Chances are good that a few glasses of wine will be clinked around your table this November, but did the pilgrims share a tipsy toast with their new friends? Kathleen Wall thinks that water was probably the beverage of choice, considering that the small amount of wine the settlers had brought with them was likely long gone. Beer was a possibility, but since barley hadn't been cultivated yet, the pilgrims had to make do with a concoction that included pumpkins and parsnips. Considering the availability of apples in what would become Massachusetts, however, other historians think it's possible that hard apple cider was on hand for the revelers to enjoy. Whether or not the original feast was a boozy affair, cider rapidly became the drink of choice for English settlers in the area, along with applejack, apple brandy, and other fruit-based spirits. New England cider thus indirectly led to a less-beloved Thanksgiving tradition: your drunk uncle's annual political rant. Bottoms up!

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The Origins of 5 International Food Staples

Food is more than fuel. Cuisine and culture are so thoroughly intertwined that many people automatically equate tomatoes with Italy and potatoes with Ireland. Yet a thousand years ago those dietary staples were unheard of in Europe. How did they get to be so ubiquitous there—and beyond?

1. TOMATOES

For years, the wonderful fruit that’s now synonymous with Italy was mostly ignored there. Native to South America and likely cultivated in Central America, tomatoes were introduced to Italy by Spanish explorers during the 1500s. Shortly thereafter, widespread misconceptions about the newcomers took root. In part due to their watery complexion, it was inaccurately thought that eating tomatoes could cause severe digestive problems. Before the 18th century, the plants were mainly cultivated for ornamental purposes. Tomato-based sauce recipes wouldn’t start appearing in present-day Italy until 1692 (although even those recipes were more like a salsa or relish than a sauce). Over the next 150 years, tomato products slowly spread throughout the peninsula, thanks in no small part to the agreeable Mediterranean climate. By 1773, some cooks had taken to stuffing tomatoes with rice or veal. In Naples, the fruits were sometimes chopped up and placed onto flatbread—the beginnings of modern pizza. But what turned the humble tomato into a national icon was the canning industry. Within Italy’s borders, this business took off in a big way during the mid-to-late 19th century. Because tomatoes do well stored inside metal containers, canning companies dramatically drove up the demand. The popularity of canned tomatoes was later solidified by immigrants who came to the United States from Italy during the early 20th century: Longing for Mediterranean ingredients, transplanted families created a huge market for Italian-grown tomatoes in the US.

2. CURRY

Bowl of chicken curry with a spoon in it

An international favorite, curry is beloved in both India and the British Isles, not to mention the United States. And it turns out humans may have been enjoying the stuff for a very, very long time. The word “curry” was coined by European colonists and is something of an umbrella term. In Tamil, a language primarily found in India and Sri Lanka, “kari” means “sauce.” When Europeans started traveling to India, the term was eventually modified into “curry,” which came to designate any number of spicy foods with South or Southeast Asian origins. Nonetheless, a great number of curry dishes share two popular components: turmeric and ginger. In 2012, traces of both were discovered inside residue caked onto pots and human teeth at a 4500-year-old archaeological site in northern India. And where there’s curry, there’s usually garlic: A carbonized clove of this plant was also spotted nearby. “We don’t know they were putting all of them together in a dish, but we know that they were eating them at least individually,” Steve Weber, one of the archaeologists who helped make this astonishing find, told The Columbian. He and his colleagues have tentatively described their discovery as "proto-curry."

3. THE BAGUETTE

Several baguettes

A quintessential Gallic food, baguettes are adored throughout France, where residents gobble up an estimated 10 billion every year. The name of the iconic bread ultimately comes from the Latin word for stick, baculum, and references its long, slender form. How the baguette got that signature shape is a mystery. One popular yarn credits Napoleon Bonaparte: Supposedly, the military leader asked French bakers to devise a new type of skinny bread loaf that could be comfortably tucked into his soldiers’ pockets. Another origin story involves the Paris metro, built in the 19th century by a team of around 3500 workers who were apparently sometimes prone to violence during meal times. It’s been theorized that the metro foremen tried to de-escalate the situation by introducing bread that could be broken into pieces by hand—thereby eliminating the need for laborers to carry knives. Alas, neither story is supported by much in the way of historical evidence. Still, it’s clear that lengthy bread is nothing new in France: Six-foot loaves were a common sight in the mid-1800s. The baguette as we know it today, however, didn’t spring into existence until the early 20th century. The modern loaf is noted for its crispy golden crust and white, puffy center—both traits made possible by the advent of steam-based ovens, which first arrived on France’s culinary scene in the 1920s.

4. POTATOES

Bowl of red, white, and black potatoes on wooden table

Historical records show that potatoes reached Ireland by the year 1600. Nobody knows who first introduced them; the list of potential candidates includes everyone from Sir Walter Raleigh to the Spanish Armada. Regardless, Ireland turned out to be a perfect habitat for the tubers, which hail from the misty slopes of the Andes Mountains in South America. Half a world away, Ireland’s rich soils and rainy climate provided similar conditions—and potatoes thrived there. They also became indispensable. For millennia, the Irish diet had mainly consisted of dairy products, pig meats, and grains, none of which were easy for poor farmers to raise. Potatoes, on the other hand, were inexpensive, easy to grow, required fairly little space, and yielded an abundance of filling carbs. Soon enough, the average Irish peasant was subsisting almost entirely on potatoes, and the magical plant is credited with almost single-handedly triggering an Irish population boom. In 1590, only around 1 million people lived on the island; by 1840, that number had skyrocketed to 8.2 million. Unfortunately, this near-total reliance on potatoes would have dire consequences for the Irish people. In 1845, a disease caused by fungus-like organisms killed off somewhere between one-third and one-half of the country’s potatoes. Roughly a million people died as a result, and almost twice as many left Ireland in a desperate mass exodus. Yet potatoes remained a cornerstone of the Irish diet after the famine ended; in 1899, one magazine reported that citizens were eating an average of four pounds’ worth of them every day. Expatriates also brought their love of potatoes with them to other countries, including the U.S. But by then, the Yanks had already developed a taste for the crop: The oldest record of a permanent potato patch on American soil dates back to 1719. That year, a group of farmers—most likely Scots-Irish immigrants—planted one in the vicinity of modern-day Derry, New Hampshire. From these humble origins, the potato steadily rose in popularity, and by 1796, American cookbooks were praising its “universal use, profit, and easy acquirement.”

5. CORN

Corn growing in a field

In the 1930s, geneticist George W. Beadle exposed a vital clue about how corn—also known as maize—came into existence. A future Nobel Prize winner, Beadle demonstrated that the chromosomes found in everyday corn bear a striking resemblance to those of a Mexican grass called teosinte. At first glance, teosinte may not look very corn-like. Although it does have kernels, these are few in number and encased in tough shells that can easily chip a human tooth. Nonetheless, years of work allowed Beadle to prove beyond a shadow of a doubt that corn was descended from teosinte. Today, genetic and archaeological data suggests that humans began the slow process of converting this grass into corn around 8700 years ago in southwestern Mexico. If you're wondering why early farmers showed any interest in cultivating teosinte to begin with, while the plant is fairly unappetizing in its natural state, it does have a few key attributes. One of these is the ability to produce popcorn: If held over an open fire, the kernels will “pop” just as our favorite movie theater treat does today. It might have been this very quality that inspired ancient horticulturalists to tinker around with teosinte—and eventually turn it into corn

BONUS: TEA

Person sitting cross-legged holding a cup of green tea

The United Kingdom’s ongoing love affair with this hot drink began somewhat recently. Tea—which is probably of Chinese origin—didn’t appear in Britain until the 1600s. Initially, the beverage was seen as an exotic curiosity with possible health benefits. Shipping costs and tariffs put a hefty price tag on tea, rendering it quite inaccessible to the lower classes. Even within England’s most affluent circles, tea didn’t really catch on until King Charles II married Princess Catherine of Braganza. By the time they tied the knot in 1662, tea-drinking was an established pastime among the elite in her native Portugal. Once Catherine was crowned Queen, tea became all the rage in her husband’s royal court. From there, its popularity slowly grew over several centuries and eventually transcended socioeconomic class. At present, the average Brit drinks an estimated three and a half cups of tea every day.

All photos courtesy of iStock.

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