#food-history

#food-history

Dr. John Cook Bennett changed public perception of tomatoes in the 1830s by promoting them as medicine and selling 'tomato pills' that contained little actual tomato.

Order a cod double-header at this date-night Portuguese spot, dunking the former (fritters) into saffron mayonnaise before diving into the main course, plated with a crispy potato cake in a flavorful chouriço-studded caldo verde.

The vegetarian soup pašrūtum, or "unwinding," involves flavors no bolder than those of cilantro, leek, garlic, and dried sourdough.

The Philly cheesesteak started as a pile of chopped steak, salt, pepper and onions on a roll until Cocky Joe added cheese, starting a distinct sandwich culture.

Baltimore has its own style of hot dog: a weiner wrapped in griddled bologna. This dish dates back to at least the 1940s when it first appeared at a deli.

This article highlights how many beloved products were born from mistakes, turning accidental creations into popular and cherished items like Champagne and Natto.

Caribe is more than a recipe book; it is a tribute to family, history, and migration, revealing the connections between Caribbean dishes and their origins.

The blending of cuisines, historically, is a natural progression; however, in recent times, cultural appropriation and authenticity concerns challenge the label of fusion.

Dunkin' Munchkins, celebrated for their deliciousness, have sold around 800 million each year since their debut in the 1970s, now marking 50 years of popularity.

In 1901, New York Journal cartoonist Tad Dorgan heard vendors selling 'red hot' dachshund sausages at a polo match, which may have led to the term 'hot dog'.

A good plate of Sinaloa-style aguachile starts with liquid hot peppers, lots of lime, and freshly butterflied, raw shrimp. The flavor and heat build like a strong corrido: dramatic and full of contrast, tension and release.

Even amid food scarcity, the women's obligation to sample meals for poison reflects their lives in constant fear, illustrating how oppression permeated daily existence during WWII.

In exploring Cuba's culinary landscape, one discovers profound historical influences and a unique blend of ingredients that reveal the island's rich agricultural heritage.

The longstanding viral 'One Hot Cheeto would kill a Victorian child' meme has been recently debunked by an Instagram reel by @bombasticnoa.

The Oreo cookie design has evolved significantly since its launch in 1912, transitioning from a simple pattern to one that features an intricate floral motif and the Nabisco logo.

"Beef tallow, aka cow fat, was once found in nearly every recipe... savvy households were as sustainable as possible, utilizing every cut of the cow right down to its rendered fat."

It's the world's most incredible debate, whether you have the chocolate on the top or the chocolate on the bottom. This question remains divisive among biscuit enthusiasts.

Russian dressing, created in the U.S. with caviar and spices, delivers a spicy kick, while Thousand Island, from the Thousand Islands region, leans towards a sweeter profile.

In the U.S., we might find it strange that people in the U.K. eat black-headed gull eggs, while people in Taiwan eat pigeon eggs.

The MoonPie originated from a simple request by a coal miner for a snack "as big as the moon," leading to a delicious snack created by Chattanooga Bakery.

The city of St. Charles, Illinois, claims the title of "pickle capital of the world," popularized by the marketing agency Pickle Packers International, though Michigan boasts more farmland dedicated to pickles.

Gillian Riley's life was celebrated by her family and friends, highlighting her legacy in food history, her culinary skills, and the affection she inspired in all.

"Winter is the best time to familiarize yourself with persimmon, a quintessential cold-weather fruit. When picked, stored, and consumed correctly, it offers a nuanced flavor that's hard to pinpoint."