Food in History Time Line
Culinary History Facts
1900 - Sugar was 4 cents a pound and eggs were 14 cents per dozen. Some experts claim that the hamburger was invented that year in New Haven, Connecticut.
1904 - Popcorn, hog dogs, ice cream cones, and peanut butter were introduced at the St. Louis World's fair.
1912 - The First self-service grocery store opened in California.
1914 - The war in Europe affected imported pasta from Italy and because of this, The U.S. started large scale production.
1915-Processed American Cheese was introduced to American stores by J.L. Kraft and Son.
1916 - The Piggly Wiggly Grocery Chain was started in Memphis, Tennessee.
1919-Milk was 15 cents a quart, eggs were 62 cents a dozen and sirloin steak was 61 cents a pound.
1920- 70% of the population baked their own bread.
1923 - Sanka, Welch's Grape Jelly and the Milky Way candy bar were introduced.
1924 - The Caesar Salad was created.
1927 - Pez Candy was introduced in Austria as a breath mint for smokers. Kool-Aid is introduced to the American Public.
1929-71% of American Households had incomes less than $2,500. The average weekly wage was $28.00!
1931- The famous cookbook, The Joy of Cooking,written by Erma Rombauer, is published. This is the first printing of the book. If you happen to be the lucky person that still has this book, and it is in very good condition, it is worth over $1,000.00!!! But remember, it has to be the very 1st printing
1931- Enter Beech-Nut Baby Food! There were 13 varieties.
Food expert and celebrated food historian Andrew F. Smith recounts—in delicious detail—the creation of contemporary American cuisine.
The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed.
With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats.
Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food.
Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption.
Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production.
The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent.
To better understand these trends, Smith delves deeply and humorously into their creation.
Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.
Eating History: Thirty Turning Points in the Making of American Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History)
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1932 - This was the year that many Americans were starving and and undernourished. The average wage earner only received about $17 a week
1936 - Anyone remember the Howard Johnson's Restaurants? I do! Howard Johnson's first restaurant was opened up in Orleans, Ma, on Cape Cod! I still think they had the best Strawberry Ice Cream.
1937- Luxuries were added to a grocery store in Oklahoma City. Shoppers could now put their food in a "Shopping Cart." A few fast food products were introduced: Ragu Spaghetti Sauce, Kraft Macaroni and Cheese, and of course SPAM! (not the computer kind)
More than 2 million homes in America have refrigerators.
1939- The U.S. Department of Agriculture introduced the first Food Stamp Program to feed the needy. Milk containers are now made out of two types: Glass and Paperboard. And, to top it off, the first instant
coffee was born. It was Nescafe!
1940- The first MacDonalds opened in San Bernadino, California. James Beard published his first cookbook "Hors d'Oeuvres and Canapes" This is the edition you want if you are collecting cookbooks. Last, but not least, the first Dairy Queen opens in Joliet, Illinois.
1941- The first issue of "Gourmet" magazine is published. The "Casserole Cookery" cookbook, written by Marian Tracy, is published. Cheerio's Cereal comes into being, along with M & M Candy!
1942- Anyone remember K-Rations? Wrigly Co, packed the rations for our troops overseas. The rations contained: compressed graham biscuits, canned meat, cigarettes, sugar (and of course, Wrigly Chewing Gum)
1945- Earl Tupper invents plastic food containers and founds the Tupperware Company! I personally have not seen any of these old containers in my travels.
1946- The Culinary Institute of America opens in New Haven, Connecticut
1947- The first microwave oven is introduced, called the Radar Range.
1949- 70% of milk sold in the United States is homogenized.
The first Pillsbury Bake-Off is held in New York City, at the Waldorf Astoria Hotel.
When did the custom of meals served at regular hours begin?
At what time did humankind rise to the table and commence eating with individual plates and utensils?
Since when have we begun to speak of "cuisine" and to judge our foods, their methods of preparation, and manner of consumption on social criteria of gastronomic merit?
In this rich, illuminating book an array of authorities explore the history of food from prehistoric times to the present day.
In the process, they dispel many of the myths about our culinary heritage that food lovers have come to take for granted:
• Those who believe pasta originated in China and was brought to Venice by Marco Polo will find another story here.
• The notion that flaky pastry dough was invented by Claude Lorrain is shown to be a spurious auxiliary to the renowned seventeenth-century painter's resume.
• The illusion that pâté de foie gras was invented in Strasbourg, France in 1788 is shattered by evidence of its existence much earlier in the eighteenth century.
• The original recipe for chocolate -- served as a beverage -- contained chili instead of sugar, and the eventual addition of sugar by the Spanish made both sugar and chocolate hot items throughout Europe.
In the course of this major intellectual endeavor the writers explore dietary rules of ancient Hebrews and the contributions of Arabic cookery to European cuisine, detail the table etiquette of the Middle Ages and the beverages of colonial America.
They reflect on the McDonaldization of culture and on the burgeoning popularity of foreign foods in our times.
Food: A Culinary History is a testament to the diversity of human cultures across the centuries.
Introducing the history of food into the realm of popular discussion, Food: A Culinary History is an extraordinary reading experience, a delicious intellectual feast for food lovers around the world.
Food: A Culinary History from Antiquity to the Present
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More than simply sustenance, food historically has been a kind of technology, changing the course of human progress by helping to build empires, promote industrialization, and decide the outcomes of wars.
Tom Standage draws on archaeology, anthropology, and economics to reveal how food has helped shape and transform societies around the world, from the emergence of farming in China by 7500 b.c. to the use of sugar cane and corn to make ethanol today.
An Edible History of Humanity is a fully satisfying account of human history.
An Edible History of Humanity
Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history.
In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked.
Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder.
Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it.
As Swindled reveals, modern science has both helped and hindered food fraudsters--increasing the sophistication of scams but also the means to detect them.
The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as "genuine coffee" was anything but--and that you couldn't buy pure mustard in all of London.
Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, Swindled ultimately calls for both governments and individuals to be more vigilant.
In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking.
Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee
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