Monday, August 25, 2008

Origins of Recipes

---10,000BC---Agriculture begins I & II
---10,000BC--- bread, beer & soup

---4000BC---yeast breads: pitta & focaccia

---2300BC---Ancient Egypt

---1700BC---Mesopotamia banquets & recipes

---1000BC---Jerusalem, Labeneh

---1st Century---Bible era foods
---1st Century---Ancient Rome I, II, III & IV
---1st Century---fried chicken & foie gras
---1st Century---Italian wedding soup
---1st Century---rice pudding
---1st Century---flan & cheesecake
---1st Century---The Haggis

---70---challah bread

---3rd Century---Roman Britain's cuisine & recipes
---3rd Century---De Re Culinaria (in Latin) & De Opsoniis et Condimentis, Apicius
---4th Century---Jerusalem, White kidney bean salad
---5th-9th century---Anglo-Saxon foods
---7th century---Jerusalem, Coriander & pine nut salad
---7th century---kimchi
---8th century---Ancient Maya
---8th-12th century---Crusader cuisine in Jerusalem
---8th-12th century---Viking era food I, II, III & IV
---9th century---halva & goulash
---10th-15th century---Medieval food
---10th century---Peking duck
---13th Century---ravioli & lasagne
---13th Century---pancakes & waffles
---13th century---Viandier de Taillevent
---13th century---couscous
---14th century---guacamole & kolache
---14th century---Humble pie history & recipe
---14th century---Le Menagier de Paris
---1381---apple pie & crumpets
---1386---Chaucerian Cookery, feasts!
---1390--- The Forme of Cury
---1393---Pipefarces (fried cheese sticks)
---15th century---Italian risotto & English marzipan
---15th century--- borshch
---15th century, Netherlands Wel Ende Edelike Spijse
---1492---Christopher Columbus old world cuisine
---16th century---salsa
---16th century---quiche
---16th century---puff paste
---1514---Een Notabel Boecxken Van Cokeryen, in Dutch coch, Robert de Nola (Catalan) & English
---1545---A Proper newe Booke of Cokerye

---1588---English pastry, from The Good Huswifes Handmaid for Cookerie in her Kitchen
---1590---Shakepeare's food
---1593---Cocboeck, Carolus Battus (in Dutch)
---1596---English trifle
---1597---potato salad
---1599---hasty pudding
---17th Century--- corn bread, hoe cakes, spoonbread & hominy
---17th Century---chess pie & shortbread
---17th Century---authentic recipes, transcribed
---17th Century---French onion soup
---17th century--- Salads I & II
---1604---Raspberry jelly & modern version
---1605---Guy Fawkes' menus I & II
---1607---Jamestown settlers ate pottage (p. 20)
---1612---Koocboec oft familieren keukenboec, Magirus (in Dutch)
---1615---A New booke of cookerie
---1616---Koge-Bog (first printed Nordic cookbook)
---1621---Pilgrim Thanksgiving
---1651---Le Cuisinier Francois, La Varenne (en Francais)
---1653---pumpkin pie & lemonade
---1661---Les Delices de la Campagne, Nicolas de Bonnefons
---1669---De Verstandige Kock, in Dutch
---1672---A Queen-Like Closet, Hannah Wooley
---1675---Gervase Markham's English House-Wife
---1683---De Verstandige Kock, colonial Dutch recipes
---1685---Robert Mays' Accomplisht Cook
---1691---lemon meringue pie
---1691---Bill of Fare of Seventy-Five Noble Dishes of Excellent Food, Thomas Tryon
---18th century South Africa---Dutch cuisine
---18th century America---Colonial & Early American fare
---18th century America---crab cakes
---18th century Canada---French Canadian fare, Fortress of Louisbourg
---18th century---English muffins & chowder
---18th century---sticky buns (aka cinnamon buns)

---1717---Massialot's Le Nouveau Cuisiner Royale et Bourgoise I & II
---1720---Receipts of Pastry and Cookery for the Use of his Scholars, Ed. Kidder
---1727---Hasty pudding, The Compleat Housewife E. Smith
---1728---mushroom ketchup
---1740---pound cake & cupcakes

---1747---Yorkshire pudding & sweet potato pie
---1747--- Salmagundi, Hannah Glasse
---1750---Francois Marin's Les Dons de Comus I, II & III
---1754---Colonial Williamsburg food

---1756---Welsh rabbit
---1758---Nuevo Arte de Cocina, Juan Altimiras

---1764---English Houswifery, Elizabeth Moxon
---1765---apple butter
---1769---ice cream & beef a la mode , Experienced English Housekeeper
---1769---Eccles cakes
---1770---Colonial wedding cakes
---1771--- Election Cake
---1771---Colonial Day Menu, Turkey Run VA
---1775---Dried apples from Paul Revere's kitchen

---1777---Firecakes & pepper pot from Valley Forge
---1780s---Martha Washington's Great Cake
---1780s---Thomas Jefferson's ice cream (manuscript) & muffins
---1780s---Martha Jefferson's cream cheese
---1785---Kokebok, from Norway
---1786---deviled eggs
---1789---Moravian sugar cakes
---1790s---California Missions Atole & pozole
---1796---pompkin pudding & federal pancakes, Amelia Simmon's American Cookery
---1796---Charlotte & Charlotte Russe
---1796---Jumbles, Fort York Ontario
---1798---Voyageurs ate pemmican
---1798---American Cookery, Amelia Simmons
---19th Century---Frontier foods from Missouri
---19th Century---New England seafood & Chile con carne
---19th Century--wedding cake & Sally Lunn
---19th Century--Napoleons & Linzertortes
---19th Century--ammonia cookies & Cape Breton pork pies
---19th Century-- shepherd's pie & pickled peppers
---19th Century-- canapes
---1800---Regency English recipes [Jane Austen]
---1800---Napoleon's Chicken Marengo
---1803---Frugal Housewife, Susannah Carter
---1805---Charbonneau's "white pudding" recipe
---1807---A New System of Domestic Cookery, Mrs. Rundell
---1808---Lucy Emerson's New England Cookery
---1810---Kentucky Burgoo
---1817---Remoulade, Le Cuisinier Royal (en Francais)
---1818---Mulaga-tawny soup, Dr. William Kitchener
---1821---Tomata catsup & orange marmelade, Frederick Accum's Culinary Chemistry
---1824---gazpacho in America
---1826---Jean Anthelme Brillat-Savarin's Physiologie du Gout
---1826--- Cook and Housewife's Manual, Margaret Dods (Scotland)
---1828---Duck a l'Orange
---1828---Dr. Creed Haskins' Brunswick stew
---1828--- Vermont common crackers & Philadelphia Apee cookies
---1830---Frugal Housewife, Lydia Maria Child
---1830---Washington Cake, Old Sturbridge Village
---1830---Reform Club chef Alex Soyer's Dessert gelatin
---1830---Mrs. Isaac Cocks' Long Island corn bread
---1830---Cornmeal mush, early Texas cuisine
---1831--- The Cook Not Mad, Watertown NY
---1832---Seventy-five Receipts for Pastry, Cakes and Sweetmeats, Eliza Leslie
---1832---The Cook's Own Book, N.K.M. Lee
---1836---Wedding menu, from America's heartland
---1837---Sylvester Graham's Treatise on Bread and Bread Baking
---1838---The Virginia Housewife, Mary Randolph
---1839---The Good Housekeeper, Sarah Josepha Hale
---1840---La Cuisiniere Canadienne (en Francais)
---1840---Directions for Cookery, Eliza Leslie
---1840---Oregon Trail pioneer foods
---1840s---Sam Houston's recipes
---1840s--Irish soda bread & French Savarin
---1843---Washington cake, Old Sturbridge Village Cookbook
---1844--- Cornish pastys in UP
---1845---roly-poly pudding & tipsy parson
---1846---Jewish Manual, Judith Montefiore
---1847---Utah bound!
---1847---peanut brittle
---1848--- Skilful Housewife's Guide, Montreal
---1849---Eliza cookees, Mrs. Hubbell
---1849---California sourdough bread & Hangtown fry
---1850s--Western sandwiches
---1850s--Eliza Leslie's Strawberry shortcake
---1850---anadama bread
---1851---Great Western Cook Book, Anna Collins
---1853---Maryland beaten biscuits
---1855---Boston cream pie
---1857---Hanna Winsnes' cookbook (in Norwegian)
---1857---Country captain chicken
---1857---Eliza Acton's English Bread Book
---1860---Cakes & plum puddings, Godey's Lady's Book
---1860s---Baked Alaska & ice tea
---1861---Charles Elme Francatelli's Baked Goose
---1861---Mrs. Beeton's Book of Household Management
---1861---Beef Stroganoff & popcorn balls
---1863---Confederate Receipt Book, Richmond VA
---1863---fruit salad
---1864---Sanderson's Complete Confectioner & Complete Cook
---1864---Apple Crisp & Apple Brown Betty
---1865---Mrs. Goodfellow's Cookery as it should be
---1866---The National Cookbook, Hannah Peterson
---1868---The Dominion Home Cookbook, Toronto
---1869---parfait & Chateaubriand
---1869---Wright's book of 3000 practical receipts
---1869---Pickled limes, Little Women
---1870s---Parker House rolls
---1870---Jennie June's American Cookbook, Jane Cunningham Croly
---1870---New Orlean's King cakes
---1870s--Neapolitan ice cream
---1871---groom's cake & marble cake
---1873---American cuisine, from Miss Beecher's Housekeeper and Healthkeeper cookbook
---1875---Breakfast, Luncheon, and Tea, Marion Harland
---1875---Young Housewife's Counsellor and Friend, Mary Ann Mason
---1876---Practical Cooking and Dinner Giving, Henderson
---1876---popovers & ground nut cakes
---1876---Lobster Newburg
---1877--- ambrosia
---1877---Buckeye Cookery, Estelle Woods Wilcox
---1877---Cowboy cooking
---1878---Army bread from Ft. Laramie, WY
---1878---Directions Diverses, Montreal
---1879---funnel cakes
---1879---Crimean Tatars ate Chee-Borek & Kobete
---1880---Miss Parloa's New Cookbook, Maria Parloa
---1880s---angel food & meatloaf
---1881---What Mrs. Fisher Knows About Old Southern Cooking, Abby Fisher
---1883---Christmas pudding
---1884---Mrs. Lincoln's Boston Cook Book
---1885---La Cuisine Creole, Lafcadio Hearn
---1886---Woman's Suffrage Cook Book, Mrs. Hattie A. Burr
---1886---Miss Corson's Practical American Cookery, Juliet Corson
---1886---pecan pie
---1887---Cherries jubilee
---1887---White House Cook Book, F.L. Gillette
---1889---Aunt Babette's Cook Book: Foreign and Domestic Receipts
---1889---bundt cake
---1890---Corn oysters
---1890s---Gems of Fancy Cookery, Ontario Canada
---1892---Science in the Kitchen, Ella Eaton Kellogg
---1893---Art of Living in Australia, Philip Muskett
---1893---La Cuisine Francaise: French Cooking for Every Home...
---1893---Favorite Dishes, Carrie V. Shuman
---1894---Ranhofer's The Epicurean
---1894---Terrapin, from Delmonico's in NYC
---1894---Eggs Benedict
---1894---Recipes Tried and True, Marion Ohio
---1896---Waldorf salad
---1896---Boston Cooking School Cook Book, Fannie Merritt Farmer
---1896--- The Cook Book, Oscar Tschirky (of the Waldorf)
---1896---Military field bread, U.S. Manual for Army Cooks
---1896---Henriette Davidis' Practical Cookbook, 35th German edition (in English)
---1897---Swedish-American Cookbook (Swedish and English)
---1897---Sweet potato croquettes, Practical Vegetarian Cookery
---1897---Steiger's Deutsch-Amerikaniches Kochbuch (in German)
---1898---New Galt Cook Book, Ontario Canada
---1898---Lane Cake
---1900's---Culinary Wrinkles, or how to use Armour's extract of beef
---1900---My Pet Recipes..., St. Andrews Church, Quebec
---1900---Pensacola Souvenier Cook Book
---1900---Banbury tarts, The Stonington Cookbook, CT
---1900---Enterprising Housekeeper, Pan-American Exhibition
---1900--- Food for the Sick and How to Prepare It, Edwin French
---1901---Pan American Cookbook
---1901---Settlement Cook Book, Mrs. Simon Kander
---1902---Devil's food cake
---1902---Mrs. Rorer's New Cook Book, Sarah Tyson Rorer
---1903---U.S. Senate Bean Soup
---1903---Baked stuffed cucumbers, Landmarks Club Cookbook
---1904---Dr. Price's Delicious Desserts
---1904---Cooking in Old Creole Days, Celestine Eustis
---1904---Blue Grass Cook Book, Minnie Fox [Kentucky cookery]
---1905--- Los Angeles Times Cook Book
---1905---Lady Baltimore cake
---1905---Tomato gravy & Tamale pie
---1905--- Finnish-American Cookbook, Kaleva Michigan (with English translation)
---1906---Inglenook Cook Book, Elgin IL
---1906---Refugee's Cook Book, (San Francisco earthquake)
---1906---One Hundred and One Mexican Dishes, May E. Southworth
---1907--- Divinity fudge
---1908---Steak Diane & Lobster fra diavolo
---1909---Good Housekeeping Woman's Home Cookbook, Isabel Gordon Curtis
---1909---Washington Woman's Cook Book (Seattle)
---1909---Reform Cookery Book, Mrs. Mill
---1909---shrimp cocktail
---1910s---Popular U.S. foods & menus
---1910's---Jell-O: America's most famous dessert
---1910------1910---Chipped beef, Manual for Army Cooks
---1910---Charles Fellows' Menu Maker
---1911---Good Things to Eat, Rufus Estes
---1911--- Paper Bag Cook Book
---1911---Kitchen Encyclopedia, Swift & Company
---1912---Chicken a la King
---1912---Thousand Island dressing
---1912---Mary Frances Cook Book, Jane Eayre Fryer
---1912---Standard Paper-bag Cookery, Emma Paddock Telford
---1912---War Time Cooking, Lydia E. Pinkham
---1913---Chinese Cook Book, Chong Jan Co.
---1913---Choice Recipes: Chocolate and Cocoa, Walter Baker & Co.
---1913---Dishes and Beverages of the Old South, Martha Williams
---1913---Coq au vin
---1914---Chinese-Japanese Cook Book, Sara Bosse
---1914---Neighborhood Cook Book, Council of Jewish Women
---1914---ANZAC biscuits I II & III
---1914---Fruit recipes, Encyclopedia of Practical Horticulture
---1914---Clarence Edwords' Celery Victor
---1915---Dainty Desserts for Dainty People, Knox Gelatin Co.
---1915---Healthy Life Cook Book, Florence Daniel
---1915---Pan-Pacific Cookbook, Exposition fare
---1915---Economical Cook Book, Ottowa
---1916---Field bread, Manual for Army Bakers
---1917---Icebox Cake (aka Refrigerator Cake)
---1917---Donuts from the Salvation Army
---1917---Vichyssoise, Louis Diat
---1917---55 Ways to Save Eggs & Best War Time Recipes
---1918---Rocky Mountain Cookbook: For High Altitude Cooking, Caroline Trask Norton
---1918---World War I recipes from the Doughboy Cookbook
---1918---Foods That Will Win the War, Goudiss & Goudiss
---1918---Fannie Farmer's Boston Cooking School Cook Book
---1919---International Jewish Cook Book, Florence Kreisler Greenbaum
---1919---The Hotel St. Francis Cookbook, Victor Hirtzler
---1919---Italian Cook Book, Maria Gentile
---1919---chocolate truffles
---1920s---Popular U.S. foods & menus
---1920s---egg creams
---1920---Fleischmann's recipes
---1920---School and Home Cooking, Carlotta C. Greer
---1922---Chiffon pie
---1922---Jell-O recipes
---1923--- Food for the Diabetic, Mary Huddleson
---1923---Svensk-Amerikansk Kokbok (Wisconson)
---1924--- Mrs. Allen on Cooking, Menus, Service, Mrs. Ida C. Bailey Allen
---1924---Caesar salad
---1925---George Washington Carver's peanut recipes
---1925---Lemon sponge cake from 800 Proved Pecan Recipes
---1927---Electric Refrigerator Recipes, General Electric
---1928---Nellie Aldridge's orange recipes
---1928---Springfield's Horseshoe sandwiches
---1930's---Popular U.S. foods & menus
---1930s---Pavlova cake
---1930s---Philadelphia cheese steak
---1930s--banana bread
---1930s--Cajun fried turkey
---1931---souffle, Joy of Cooking
---1933---Ruth Wakefield's Toll House cookies
---1933---peanut butter cookies & refrigerator pie
---1936---Chef's salad & no-bake cookies
---1936---Dr. George Washington Carver's 115 tomato recipes
---1937---Dr. Carver's sweet potato recipes
---1937---Reubens & Chicken Kiev
---1937---Specialita Culinarie Italiane, Boston MA
---1937---Old Dutch Recipes, Pella IA
---1937---Green goddess dressing, Palace Hotel
---1937---Cobb salad, Brown Derby
---1939---American Woman's Cook Book Delineator Home Institute
---1939---Colonel Sanders' secret recipe
---1940's---Popular U.S. foods & menus
---1940---British rock cake & syrup biscuits
---1940---Recipes, Britain's Ministry of Food
---1941---Lord Woolton Pie & sugarless sponge cake
---1941---Rice Krispies treats & Monte Cristo sandwiches
---1941---carpetbag steak
---1942---WWII, spice cake
---1942---MFK Fisher's Tomato & War cakes
---1943---99 ways to share the Meat, USDA
---1945---chicken Francese
---1946---city chicken
---1948---chiffon cake & chicken vesuvio
---1948---Mr. Truman's recipes I, II, & III
---1949---Pillsbury Bake-Off Contest Theodora Smafield's No-Knead Water-Rising Twists
---1949---Wacky cake
---1950's---Popular U.S. foods & menus
---1950's---Mexican wedding cakes
---1950's---Nesselrode pie
---1951---Bananas Foster

---1953---Mrs. Eisenhower's Million Dollar Fudge
---1954---California onion dip
---1955---Chex mix
---1957---Poutine from Quebec
---1957---German's Sweet Chocolate cake
---1958---Navy bean soup & other U.S. Navy traditions
---1960's---Popular foods & menus
---1960's--Beef Wellington & Grasshopper pie
---1960s---Digger bread, San Francisco
---1960---Green Eggs & Ham, Dr. Seuss
---1962---Minced beef, Navy-Marine Corps Recipe Service
---1963---Texas sheet cake
---1963---lemon bars
---1964---Hot Dutch Tuna Buns & pita bread, NYC World's Fair
---1966---Tunnel of Fudge Cake
---1968---Taco salad
---1969---Creamed ground beef, Armed Forces Recipe Service
---1969---Flower Pot bread
---1970's---Popular U.S. foods & menus
---1970's---California rolls
---1975---Pasta primavera

---1978---hummingbird cake
---1980's--Popular U.S. foods & menus
---1980's--Mud pie & Dirt cake
---1980's--monkey bread
---1980s--Panzanella & pasta salad
---1981---Watergate salad & cake (pistachio)
---1983---Penne alla vodka

---1991---Ohio Stadium Cake
---2007---Space cornbread & Kool-Aid pickles

Thursday, August 21, 2008


water & ice----------------salt I & II----------------shellfish & fish----------------eggs & mushrooms----------------insects ----------------rice I, II & III----------------emmer grain--17,000BC---einkorn grain--16,000BC---almonds--10,000BC---sheep ---9,000BC---apples & lentils---8,000BC---pork ---7,000BC---beans: old world & new---7,000BC---walnuts old & new---7,000BC---pistachios---7,000BC---cattle domestication---6,500BC---wine---6000BC---maize & tortillas---6000BC--- spelt ---6000BC---dates & broccoli---6000BC---honey---5500BC---chickpeas & lettuce ---5500BC---olives & olive oil---5000BC---cucumbers & squash I & II---5000BC---chilies, avocados & taro---5000BC---potatoes I & II---5000BC---milk & yogurt---5000BC---grapes---4000BC---citrus: oranges & citrons ---4000BC---watermelons---4000BC---popcorn---3600BC---chicken domestication---3200BC---butter & palm oil---3000BC---barley, peas & carrots---3000BC---onions & garlic---3000BC---spices I, II, III, IV & ---3000BC---figs---2900BC---soybeans I & II---2838BC---tea---2737BC---rhubarb---2700BC--- duck---2500BC---muskmelon---2400BC------2300BC---pasta & noodles---2000BC---radishes ---2000BC---purslane ---2000BC---marshmallows & liquorice ---2000BC---carob ---2000BC---peanuts I & II ---1500BC---chocolate---1500BC---horseradish---1500BC---raisins---1490BC---sugar---1200BC---pickles & peaches---1000BC---oats---1000BC---tomatoes & tomatillos---900BC---celery---850BC---cinnamon---700BC---cabbage---600BC--- sausages & artichokes---500BC---pastries & appetizers---5th century BC---vinegar---5th century BC---peppercorns & garden cress---5th century BC---beets & bananas---4th Century BC---turkeys & asparagus---200BC--- quinces---65BC---Devon cattle---55BC---chestnuts---1st Century---lobster, crab & shrimp---1st Century---French toast & omlettes---1st Century---truffles ---1st Century---strawberries & raspberries---1st Century---capers, turnips & kale---1st Century---ice cream---62---lemons---3rd Century---tofu---220---pretzels---5th Century---eggplant---6th Century---Spinach I & II---7th Century---coffee---9th Century---cod---9th century---loquats---10th century---baklava & filo---11th century---corned beef & lychees---11th century---breadfruit & okra---12th century---hamburgers I & II---13th century---Mexican limes---14th century---kebabs---14th century---gingerbread---1395---coconuts---15th century---Japanese sushi & sashimi---15th century--- pork & beans---1475---hot dogs---1487---pineapples I & II---1493---Cows in America I, II & III---1493---marmelade ---1495---rissoto & teriyaki chicken---16th century---pecans & Cornish pastys-16th century---papayas & cashews-16th century---turkeys in Europe---16th century---cashews introduced to Old World---16th century---tempura in Japan---16th century---Texas Longhorns---16th century---sweet potatoes in Europe---1517---vanilla in Europe---1529---tomatoes in Europe---1544---Camembert cheese---1554---Brussels sprouts & kohlrabi---1587---pot luck---1592---doughnuts in America---17th Century---pralines & coffee cake---17th Century---cream puffs & eclairs---17th Century---maple syrup I & II---17th Century---modern ice cream---17th Century---cranberries in America---17th Century---Jerusalem artichokes---1605---bagels---1610---coffee in Europe---1615---rum---1650--- Kosher food in the U.S.---1654---cowpeas in America---1675---cranberries in New Jersey---1680---rice in South Carolina---1690---French fries I & II---18th Century---coffee in America>---18th Century---muffins & crackers-18th Century--root beer & tapioca ---18th Century---Montelimar nougat---1701---casseroles---1708---Stilton cheese---1722---caramel & Welsh Rabbit---1725---Hereford cows---1742---sugar beets---1747---grapefruit---1750--- Swedish meatballs---1754---Newtown Pippin apples---1755---mayonnaise---1756---Tartar sauce---1756---figs in California---1759---sandwiches---1762---oysters in America---1763---Baker's chocolate---1764---Bartlett pears---1765---soda water---1767---grapes in California---1769---Tofu in America---1769---Jersey cows---1771---New Zealand spinach---1771---tomatoes in America---1781---lollipops---1784---potash---1790---Mandarin oranges/Europe---1805---Bosc Pears---1807---ice cream cones---1807---McIntosh apples---1811---taffy, toffee & butterscotch---1817---lady fingers---1820---chicken-fried steak---1824---A1 Steak Sauce---1824---fondue---1826---Macadamia nuts---1828---soft drinks in America---1830---bouillabaisse---1830s--Hopping John---1830s--Worcestershire Sauce---1835---Michigan mint---1835---Idaho potatoes---1837---Key limes---1839---Poland Spring water---1845---Chinese food in America---1847---Necco Wafers---1847---Trenton crackers---1848---Concord grapes---1849---berries in Oregon---1850---modern marshmallows --1850---cherries in Michigan---1852---potato chips I & II---1853---condensed milk I & II---1856---Peek Freans---1857---Rumford Baking Powder---1859---fish & chips---1860---cranberries in Wisconsin---1860---Vernor's Ginger Ale---1862---breakfast cereal---1863---Conversation Hearts---1866--- href="">Underwood Deviled Ham---1867---synthetic baby food---1867---Tabasco sauce---1868---Fleischmann's Yeast---1868---Campbell's Soup---1869---margarine---1870---Paragon tomatoes---1870---California raisins---1870s--Philadelphia cream cheese---1872---Long Island duck---1873---summer pudding---1875---Heinz Ketchup---1876---Wheatena---1879---Saccharin---1879---candy corn & passion fruit---1880s--French dressing---1880s--salt water taffy---1883---milk shakes & Dr Pepper---1885---evaporated milk---1885---Coca Cola---1886---malted milk & Georgia pecans---1887---Barbados cherries---1887--- pizza---1889---ice cream sundaes---1890s---Fig Newtons & Knox Gelatine---1891---Cracker Jacks & Postum---1893---fudge & Good and Plenty---1893---Hershey bars & Sen-Sen---1894---peanut butter & Salisbury steak---1895---Chop suey---1896---Corsicana fruitcake---1896---oatmeal cookies---1896---Jell-O & tangelos---1897---1000 Island dressing ---1897---cotton candy& Melba toast---1897---jelly beans & candy corn ---1898---Pepsi & Texas sweet onions ---1898---Cottolene---1900---peanut butter & jelly---1901---Nabisco's Animal Crackers---1902---Karo syrup---1902---Mt. Clemens Flakes & Marmite--1902---Club sandwiches---1903---canned tuna---1903---ice cream cones: U.S. I & II---1904---banana splits & Ovaltine---1904---New Zealand kiwi ---1904--- New York pizza ---1905---submarine sandwiches---1905---Kellogg's Corn Flakes---1906---Muffoletta sandwiches---1906---Crisco & Junket---1911---Oreos---1912--- Mallomars---1913---Fettuccine Alfredo---1914--- hush puppies---1915---Moon pies---1917---Marshmallow Fluff---1917---Fortune cookies---1918---Chase's Cherry Mash---1918---French dip sandwich---1918---Eskimo Pie & Good Humor---1920---Yoo-hoo---1920s--Wonder Bread & Wheaties ---1921---Gummi Bears & Clark Bars---1922---Vegemite---1922---Girl Scout Cookies---1922---popsicles ---1923---frozen foods---1924---pineapple upside-down cake---1924---Texas hot weiners---1924---ice cream sandwich---1926---Kool-Aid & Pez---1927---Gerber's baby food---1928---Heath bars & It's It---1928---Twizzlers & Karmelkorn---1929---Po'Boy & hot Italian sandwiches--1929---Twinkies & Jiffy biscuit mix--1930---dry soup mix---1930s---Bisquick & Vidalia onions---1931---tacos in LA ---1931---refrigerator biscuits---1931---Fritos---1932---Marshmallow Sandwich cookies---1932--- Hawaiian Punch & Rutgers tomatoes---1934---sloppy joes---1935--- Kashering of Coca Cola---1935---Dagwood sandwich---1936---SPAM & Krispy Kreme---1937---Kraft macaroni & cheese---1937---canned soda---1938chicken & waffles---1938---Spiedies & Ugli fruit---1939---York Peppermint Patties---1940---M & Ms & Cheerios ---1941---Corn dogs & Pronto pups---1942---Irish coffee & nachos---1943---Chicago-style pizza---1943---Nutella---1946---Betty Crocker's cake mix---1947---frozen french fries---1948---seedless watermelon---1949---Jolly Ranchers---1949---Whoppers---1949---Loco moco---1949---American Tex-Mex---1950s--smoothies---1950s--frozen pizza---1950---diet soda ---1950---Maypo---1953---Jello-O instant pudding---1953---Marshmallow Peeps---1953---TV Dinners I, II, III & IV---1953---ranch dressing---1954---Broasted chicken---1954--- Oregon Marionberries---1956---Tang & Beefalo---1957---Rice-A-Roni & Diet-Rite---1958---instant ramen noodles---1958---brown rice in USA---1960s---Life cereal---1961---instant mashed potatoes---1962---Buffalo Wings & Pop Tarts---1964---Gatorade & Slurpees---1965---Ramapo tomatoes---1968---Space Food Sticks ---1968---gyros---1970s---Lactaid---1974--- Kobe beef & wagyu ---1976--- Jelly Bellies---1976--- portobello mushrooms---1980s---Yukon gold potatoes---1981---Gardenburgers---1982---Red Bull energy drink---1984---Orangetti spaghetti squash---1986--- Flavr Savr tomatoes---1994---grape tomatoes---1998---Flat Iron steak---2002---tear-free onions---2002---Deep fried Coca Cola---2006---trendy foods---2007---New product introductions---2008---

Monday, August 18, 2008


Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition or pleasure. It can be derived from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role.
Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.
Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with foodborne illness claiming many lives each year. In many languages, food is often used metaphorically or figuratively, as in "food for thought".
1 Food sources
1.1 Plants
1.2 Animals
2 Production
3 Preparation
3.1 Animal slaughter and butchering
3.2 Cooking
3.2.1 Cooking equipment and methods
3.2.2 Raw food
3.3 Restaurants
3.4 Food manufacture
4 Commercial trade
4.1 International exports and imports
4.2 Marketing and retailing
4.3 Prices
5 Famine and hunger
5.1 Food aid
6 Safety
6.1 Allergies
7 Diet
7.1 Cultural and religious diets
7.2 Diet deficiencies
7.3 Moral, ethical, and health conscious diet
8 Nutrition
9 Legal definition
10 See also
11 Notes
12 References

Thursday, August 14, 2008


Go grains! Grains are rich in complex carbohydrates, the primary fuel for our bodies. They are also a goldmine of vitamins, minerals and fiber. Whole grains are the first choice because they contain the most fiber and nutrients. Experts say eating at least three servings of this powerful food each day can reduce your risk of heart disease and diabetes and help you maintain a healthy weight.

Learn about the different grains and get nutrition information, easy cooking tips, best uses and delicious recipes in our Glorious Grains Guide.



Brown Rice





Wheat and Cracked Wheat

Wheat Germ

Wild Rice

Monday, August 11, 2008

Kitchen Hints By Paula Dean

Unless specifically instructed not to do so, always preheat your oven to the temperature required.
Always beat eggs before adding sugar.
Combine dry ingredients together when baking.
Add flour and milk to egg mixture alternately, beginning and ending with the flour mixture. This will make for a lighter cake, muffin or biscuit.
To eliminate the odor from Collard Greens being cooked, add one washed, unshelled pecan to the collards pot before turning the stove on.
To see if an egg is fresh, place the uncracked egg in a glass of water. If it sinks to the bottom, it is fresh. If it floats, throw it out!
To make fluffier scramble eggs, beat in a small amount of water, instead of milk.
When baking a double-crust pie, brush the top layer lightly with milk for a shiny crust; for a sweet crust, sprinkle with granulated sugar or a mixture of sugar and cinnamon; for a glazed crust brush lightly with a beaten egg. If you place the pie on a hot cookie sheet in the oven during preheating, it will ensure that the bottom crust will bake through.
You can always substitute 1 2/3 cups all-purpose flour for 2 cups cake flour.
For muffin tins, if you don’t have enough batter to fill all the cups, pour a little water in to the empty cups. This will prevent the pan from scorching.
To sanitize cutting boards and countertops, use a mixture of 1 tablespoon bleach to 1 gallon of water.
Don’t throw away stale bread, cut it into cubes and bake for croutons, or throw it in the food processor and make breadcrumbs.
When picking crabmeat free of bits of shell, spread the crabmeat in a thin layer on a baking sheet and place in a 350 degree oven for about 10 minutes. This will make it easier to see the bits of shell.
When making meringue, always have the egg whites at room temperature, and be sure they’re free of any yolk. Make sure the bowl and beaters are spotless and free of grease.
If soup is too salty, drop a raw, whole, peeled potato into the soup. Serve from around it.
To get more juice from a lemon, pop it in the microwave for 30 seconds on high power.
When boiling crab, shrimp, or any other shellfish, add 1 tablespoon of vinegar to the water. This helps to loosen the meat from the shell.
Store eggs tapered side down for a longer shelf life.
Soak chicken in 1 tablespoon of baking powder with enough water to cover the chicken. Soak for 10 to 15 minutes to discourage bacteria. Rinse chicken and cook thoroughly.
When sautéing, always heat your pan before putting in the fat. This will temper the pan and reduce sticking.
When deep-fat frying, try adding 1 tablespoon of vinegar to the fat before heating. This will keep the food from absorbing too much of the fat.
Add 1 tablespoon of vinegar to beef stews to tenderize the meat.
When cooking green vegetables, add 1 teaspoon of lemon juice to the pot to help retain their color.
Don’t salt fresh corn during cooking; salt will toughen it. Salt the corn to taste after cooking.
Add a little oil to pasta water to keep the water from boiling over and the pasta from sticking together.


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