This document discusses the origins and global spread of foods from the Americas. It explains that indigenous peoples in the Americas domesticated many important food crops, including tomatoes, potatoes, corn, peppers, and chocolate. Starting in the 16th century, European explorers transported these New World foods around the globe, where they were adopted into many local cuisines. Now, three-fifths of globally cultivated crops originally come from the Americas. The document also describes how certain foods, like tomatoes and potatoes, faced initial resistance when introduced in Europe but eventually became important staples.