The early impact of Mesoamerican goods on Iberian society had a unique effect on European societies, particularly in Spain and Portugal. The introduction of American "miracle foods" was instrumental in pulling the Iberian population out of the famine and hunger that was common in the 16th century. Maize (corn), potatoes, turkey, squash, beans, and tomatoes were all incorporated into existing Spanish and Portuguese cuisine styles. Equally important was the impact of coffee and sugar cane growing in the New World (despite having already existed in the Old World). Along with the impact from food, the introduction of new goods (such as tobacco) also altered how Iberian society worked. One can categorize the impacts of these New World goods and foods based on their influence over the state, the economy, religious institutions, and the culture of the time. The power and influence of the state grew as external entities (i.e. other European nations) became dependent on Spain for these New Goods in the early 16th century. The economies of both Portugal and Spain saw an enormous increase in power as a result of trading these American goods.
Luxury goods and foods
Several of the goods and foods brought to the Old World appealed to the lavish tastes of the upper classes. The difficulties involved in gaining this goods led them to go for higher prices and their elite status amongst the rich.
Cocoa
Chocolate was by far one of the most influential of the New World goods on Spanish, and later European, society. By the 1590s, chocolate had a significant presence in the Iberian Peninsula. The growing chocolate habit in Spain led to a cross-cultural transmission of tastes (such as vanilla, pepper, the color red, and a foamy froth similar to that found in chocolate). The taste for chocolate diffused in a bottom-up fashion as colonists and conquistadors encountered new native tastes. Spaniards in the Americas who initially encountered the chocolate liquid had mixed reactions, but a love for the new taste quickly spread into the Iberian Peninsula itself. The method in which chocolate's popularity spread changed by the time it had reached the peninsula. Cacao was necessary for chocolate, but it also served as a currency throughout Mesoamerica, which is evidence of its status as a precious good throughout the region. If a commoner were to drink it, it would be seen almost as bad as saying a bad prayer or omen. Chocolate began to form a relationship with the people it would be found at weddings or betrothals. The upper class in Spain would embrace this chocolate craving to the point where the lower classes sought to emulate them. For natives, chocolate was filled with religious meaning while it played the role of a drug for the Spanish. The distinction between how the two societies perceived the role of chocolate's use is interesting. Natives saw this liquid through the lens of religious meaning while the Spanish saw the economic and culinary benefits. By the 1620s, thousands of pounds of chocolate were imported to Spain annually. The components of European chocolate evolved over time as the Spanish sought to modify the formula to reflect available resources (such as adding sugar as a sweetener rather than honey). Chocolate started a lavish item in the diets of the Spanish nobility but eventually became an accessible commodity for all members of Spanish society. While the initial interest in chocolate for the Spanish was hampered by negative stigmas (i.e. that chocolate drinking was a form of idolatry), chocolate went on to become one of the most desired and influential goods from the New World.
Sugar
While initially a crop of the Indian subcontinent, the cultivation of sugar in the New World had significant effects on Spanish society. New World sugar cultivation added to the growing power of the Spanish and Portuguese economies while also increasing the popularity of slave labor (which had severe impacts on African, American, and European societies). Sugar started off as a mark of social statues amongst the upper classes but gradually trickled down towards the lower classes. This desire for sugar reflected social reasons other than simply a biologically pleasing taste for the tongue. Sociologist Pierre Bourdieu argues that subjective pleasures, such as a taste for sugar, reflect social constructs and often are determined by those in power. Bourdeieu's argument certainly suggests that the popularity of sugar in Iberian society was a result of the perceived value placed on it by the upper classes whom held power.