Today it is almost impossible to imagine Mediterranean cuisine without tomatoes, a food highly valued for its nutritional benefits and antioxidant properties. These tomatoes have anti-cancer benefits and are known for their preventative effects on cellular aging.
However, their acceptance in the European diet was fraught with challenges. For centuries, tomatoes were labeled as a poisonous food, particularly lethal for the wealthy class. Interestingly, the lower classes consumed tomatoes without suffering any adverse effects.
The Tomato was Deadly for the Rich
The intriguing history of the tomato suggests it acted as a selective executioner, targeting the affluent while sparing the poor. Aristocrats and wealthy merchants were known to suffer severely after consuming tomatoes, which reinforced the belief that this fruit was toxic.
The explanation for this medical mystery lies in the utensils used by the wealthy. They commonly served banquets on pewter tableware, a metallic alloy prized for its shine and resemblance to silver, but notorious for its high lead content.
Unlike the rich, the less fortunate used simple wooden, clay, or coarse ceramic dishes that were chemically inert to food. The acidity of the tomato reacted with the pewter plates, causing lead to leach into the food, leading to lead poisoning—a serious health issue.
These aristocrats mistakenly attributed their symptoms to tomatoes, branding them as “poison apples” for over 200 years.
Bad Botanical Companies
The widespread rejection of tomatoes in Europe during the 17th and 18th centuries wasn’t just due to wealthy victims, but also stemmed from the botanical sciences of the time. Tomatoes were classified as part of the nightshade family, which included notoriously toxic plants like henbane and mandrake. This botanical classification fueled the belief that tomatoes shared these deadly properties.
Naturalists’ association of the tomato with poisonous plants reinforced the irrational fears and spiritual dangers of the time. Mandrake, particularly, was linked with witchcraft and dark rituals due to its narcotic effects.
By placing tomatoes in this taxonomic category, the negative connotations transferred to them from other toxic plants cemented their bad reputation.
As noted in National Geographic, herbalist John Gerard played a vital role in solidifying this negative image. In his work Herball of 1597, he characterized the tomato as producing “corrupt and poisonous fruits,” which struck fear into the hearts of many for centuries.
While Spain and Italy were quicker in embracing tomatoes due to cultural influences from the Americas, northern Europe clung to suspicion far longer. Only through advances in modern chemistry did society learn the truth about the pewter reactions, allowing tomatoes to clear their name and become a beloved staple in cuisines worldwide, regardless of social status.
In conclusion, the rich and poor alike can now enjoy the tomato’s numerous benefits, unburdened by the historical stigma that once made it a perilous choice for the upper class.
Image | Nano Banana, Unsplash (Wanasanan Phonnaun)