water & ice—————-
salt—————-
oysters, shellfish & fish—————-
eggs & mushrooms—————-
insects —————-
rice I, II & III—————-
millet—————-
emmer grain–17,000BC—
einkorn grain–16,000BC—
almonds–10,000BC—
cherries—10,000BC—
sheep —9,000BC—
wheat—8,000BC—
apples & lentils—8,000BC—
pork & pistachios —7,000BC—
beans: old world & new—7,000BC—
walnuts old & new—7,000BC—
cattle domestication—6,500BC—
wine & spelt —6000BC—
maize & tortillas—6000BC—
dates & broccoli—6000BC—
honey, chickpeas & lettuce —5500BC—
olives & olive oil—5000BC—
cucumbers & squash I & II—5000BC—
chili peppers, avocados & taro—5000BC—
potatoes I & II —5000BC—
milk & yogurt—5000BC—
grapes, watermelons & sorghum—4000BC—
citrus: oranges & citrons —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—
saffron & peach palm —2300BC—
pasta & noodles—2000BC—
radishes, purslane & carob —2000BC—
marshmallows, liquorice & jujubes —2000BC—
peanuts I & II —1500BC—
chocolate & vanilla—1500BC—
horseradish—1500BC—
raisins—1490BC—
sugar—1200BC—
pickles & peaches—1000BC—
oats—1000BC—
tomatoes & tomatillos—900BC—
celery—850BC—
cinnamon—700BC—
cabbage—600BC—
Italian 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 & horehound—1st Century—
lobster, crab & shrimp—1st Century—
truffles —1st Century—
strawberries & raspberries—1st Century—
capers, turnips & kale—1st Century—
lemons—3rd Century—
pretzels—5th Century—
eggplant—6th Century—
Spinach I & II—7th Century—
coffee & cod—9th century—
loquats—10th century—
corned beef & cider—11th century—
lychees—11th century—
breadfruit & okra—12th century—
Walden saffron & Mexican limes—14th century—
kebabs—14th century—
jelly, jams & preserves—15th century—
coconuts—15th century—
Japanese sushi & sashimi—15th century—
pork & beans—1475—
pineapples I & II—1493—
Cows in America I & II—1493—
marmelade —1495—
pecans-16th century—
papayas—16th century—
turkeys in Europe—16th century—
cashews in the Old World—16th century—
Japanese tempura—16th century—
Texas Longhorns—16th century—
sweet potatoes in Europe—1517—
vanilla in Europe—1529—
tomatoes in Europe—1544—
Camembert cheese—1554—
fruit leather—1587—
Brussels sprouts & kohlrabi—1587—
skim milk—1596—
doughnuts in America—17th Century—
treacle—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—
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—
coffee in America—18th Century—
root beer & tapioca —18th Century—
French fries & ketchup —18th century—
Montelimar nougat—1701—
casseroles—1708—
Stilton cheese—1722—
Hereford cows—1742—
sugar beets—1747—
grapefruit—1750—
commercial gelatin—1754—
Newtown Pippin apples—1755—
mayonnaise & Tartar sauce—1756—
Baker’s chocolate—1764—
soda water—1767—
Tofu in America—1769—
Jersey cows—1771—
New Zealand spinach—1771—
tomatoes in America—1781—
lollipops—1784—
potash—1790—
Mandarin oranges/Europe—1805—
ice cream cones—1807—
corn syrup & McIntosh apples—1811—
taffy, toffee & butterscotch—1817—
lady fingers—1820—
A1 Steak Sauce—1824—
Macadamia nuts—1828—
soft drinks in America—1830—
Turkish delight—1830s—
Worcestershire Sauce I & II —1835—
Michigan mint—1835—
Idaho potatoes & custard powder—1837—
Key limes—1839—
Poland Spring water—1845—
Chinese food in America—1847—
Necco Wafers & vanilla extract—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 —1856—
Peek Freans—1857—
Rumford Baking Powder—1859—
fish & chips—1860—
cranberries in Wisconsin—1860—
Vernor’s Ginger Ale & Gulden’s mustard—1862—
breakfast cereal—1863—
Conversation Hearts—1866—
Underwood Deviled Ham—1867—
synthetic baby food—1867—
Tabasco sauce—1868—
Fleischmann’s Yeast & Kobe beef—1868—
margarine—1870—
Paragon tomatoes—1870—
California raisins—1870s–
Philadelphia cream cheese—1872— & Graham crackers
Long Island duck—1873—
summer pudding—1875—
Heinz Ketchup—1876—
fondant—1877—
Wheatena & Saccharin—1879—
passion fruit—1880s–
salt water taffy & French dressing—1880s–
milk shakes & Dr Pepper—1885—
Educator crackers & evaporated milk—1885—
Coca Cola—1886—
malted milk & Georgia pecans—1887—
Barbados cherries—1887—
pizza—1889—
Fig Newtons & Knox Gelatine—1891—
Cracker Jacks—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—
canned tuna—1903—
banana splits & Ovaltine—1904—
New Zealand kiwi —1904—
New York pizza —1905—
Kellogg’s Corn Flakes & Taylor Pork Roll—1906—
Muffoletta sandwiches—1906—
Monosodium Glutamate (MSG) —1909—
Crisco & Junket—1911—
Olivenaise—1911—
Oreos & maraschino cherries—1912—
Mallomars—1913—
Pan-Pak—1915—
Moon pies—1917—
Marshmallow Fluff—1917—
Fortune cookies—1918—
Chase’s Cherry Mash—1918—
Hostess cup cakes—1919—
Eskimo Pie & Good Humor—1920—
Yoo-hoo—1920s–
Wonder Bread, Wheaties & zucchini —1921—
Gummi Bears & Clark Bars—1922—
Vegemite—1922—
Girl Scout Cookies—1922—
popsicles —1923—
Orange Julius —1926—
frozen foods—1924—
pineapple upside-down cake—1924—
Texas hot weiners—1924—
Jujyfruit candy—1925—
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—
Ritz crackers—1934—
sloppy joes—1935—
Py-O-My & Dagwood sandwichs—1936—
SPAM & Krispy Kreme—1937—
canned soda—1938—
chicken & waffles—1938—
Cho cho ice cream treats—1939—
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 & Sau Sea shrimp cocktail—1948—
ready-to-spread frostings—1948—
seedless watermelon—1949—
Jolly Ranchers & Whoppers—1949—
instant pudding & high altitude cake mix—1949—
Friday Franks & Loco moco—1949—
American Tex-Mex—1950s–
smoothies—1950s–
frozen pizza—1950—
diet soda —1952—
Duncan Hines cake mixes—1952—
Maypo—1953—
Marshmallow Peeps—1953—
TV Dinners I, II & III —1953—
ranch dressing—1954—
Broasted chicken—1954—
Oregon Marionberries—1956—
Tang, Beefalo & Pam—1957—
Rice-A-Roni & instant ramen noodles —1958—
brown rice in USA—1960s—
Life cereal—1961—
instant mashed potatoes—1962—
Buffalo Wings & Pop Tarts—1964—
chicken sandwiches (fast food)—1964—
Gatorade & Slurpees—1965—
high fructose corn syrup—1967—
Ramapo tomatoes—1968—
Snack Pack & Space Food Sticks —1968—
Lactaid—1974—
Pop Rocks & Jelly Bellies—1976—
panko & portobello mushrooms—1980s—
Yukon gold potatoes—1981—
Gardenburgers—1982—
Red Bull energy drink—1984—
Orangetti spaghetti squash—1986—
artisan breads & greenhouse tomatoes—1990s—
Flavr Savr tomatoes—1994—
grape tomatoes—1998—
Omega 3 Eggs—2001—
Flat Iron steak & tear-free onions—2002—
Grapples—2004—
Deep fried Coca Cola—2006—
trendy foods & deep fried latte—2007—
What’s hot?—2009—
food on a stick Iowa & Wisconsin —2009—
What’s hot & New food products—2010— |
|
—10,000BC—Agriculture begins I & II
—10,000BC— bread, beer & soup
—4000BC—yeast breads: pitta & focaccia
—3000BC—ice cream
—2300BC—Ancient Egypt
—1700BC—Mesopotamia banquets & recipes
—1000BC—Jerusalem, Labeneh
—900BC—polenta
—350BC—dolma
—1st Century—Bible era foods
—1st Century—Ancient Rome
—1st Century—fried chicken & foie gras
—1st Century— French toast & omlettes
—1st Century—Italian wedding soup & rice pudding
—1st Century—flan & cheesecake
—1st Century—The Haggis
—1st Century—challah & Parthian breads
—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 & menus
—10th century—Peking duck
—11th century—baklava & filo
—13th Century—ravioli & lasagne
—13th Century—pancakes & waffles
—13th century—Viandier de Taillevent
—13th century—couscous
—14th century—scrambled eggs
—14th century—guacamole & kolache
—14th century—pie
—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
—1390—applesauce
—1393—fried cheese sticks
—1395—gingerbread
—15th century—Italian risotto & English marzipan
—15th century— borshch
—15th century, Netherlands Wel Ende Edelike Spijse
—1487— hot dogs
—1492—Christopher Columbus old world cuisine
—16th century—sweetbreads & salsa
—16th century—quiche & puff paste
—16th century—teriyaki chicken & Cornish pastys
—1514—Een Notabel Boecxken Van Cokeryen, in Dutch
—1520—Libre…de coch, Robert de Nola (Catalan) & English
—1545—A Proper newe Booke of Cokerye
—1590—Shakepeare’s food
—1593—Cocboeck, Carolus Battus (in Dutch)
—1596—English trifle
—1597—potato salad
—1598—cock-a-leekie
—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— Salad I & II
—1604—Raspberry jelly & modern version
—1605— Guy Fawkes’ menus
—1607–-Jamestown settlers ate pottage (p. 20)
—1610—bagels
—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
—1653—pumpkin pie & lemonade
—1662—Boston brown bread (aka Ryaninjun)
—1669—De Verstandige Kock, in Dutch
—1672—Queen-Like Closet, Hannah Wooley
—1683—De Verstandige Kock, colonial Dutch recipes
—1686—croissants
—1691—lemon meringue pie
—1691—Bill of Fare of Seventy-Five Noble Dishes of Excellent Food, Thomas Tryon
—1699—John Evelyn’s Acetaria: Discourse of Sallets
—18th century America—Colonial & Early American fare
—18th century America—crab cakes
—18th Century— muffins & crackers
—18th century—English muffins & chowder
—18th century—sticky buns (aka cinnamon buns)
—18th century Canada—French Canadian fare, Fortress of Louisbourg
—18th century South Africa—Dutch cuisine
—1706—croquettes
—1720—Receipts of Pastry and Cookery for the Use of his Scholars, Ed. Kidder
—1725—Welsh Rabbit
—1727—Hasty pudding, The Compleat Housewife E. Smith
—1728— mushroom ketchup
—1736—Scottish tablet
—1740—pound cake & cupcakes
—1747—Yorkshire pudding & sweet potato pie
—1747— Salmagundi & mashed potatoes
—1754—Colonial Williamsburg food
—1754— Swedish meatballs
—1762—sandwiches
—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
—1782—souffle
—1785—Kokebok, from Norway
—1786—deviled eggs
—1787—toad-in-a-hole
—1789—Moravian sugar cakes
—1790—pasta & tomato sauce
—1790s—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
—1798—turnovers
—19th Century—Frontier American fare
—19th Century—Victorian era foodways
—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 & hamburgers
—1800—Regency English recipes [Jane Austen]
—1800—Napoleon’s Chicken Marengo
—1803—Gumbo
—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—chicken-fried steak & gazpacho in America
—1826—fondue
—1826—Jean Anthelme Brillat-Savarin’s Physiologie du Gout
—1826— Cook and Housewife’s Manual, Margaret Dods (Scotland)
—1828—Duck a l’Orange & Brunswick stew
—1828— Vermont common crackers & Philadelphia Apee cookies
—1830—Frugal Housewife, Lydia Maria Child
—1830—Washington Cake & other recipes, Old Sturbridge Village
—1830—Reform Club chef Alex Soyer’s Dessert gelatin
—1830—Mrs. Isaac Cocks’ Long Island corn bread
—1830s–Hopping John & Cornmeal mush
—1830s–bouillabaisse
—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
—1839—cobbler
—1840—La Cuisiniere Canadienne (en Francais)
—1840—Frugal Housewife’s Manual [Toronto]
—1840—Directions for Cookery, Eliza Leslie
—1840s—Oregon trail foods & Sam Houston’s recipes
—1840s–Irish soda bread & French Savarin
—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
—1848—pesto
—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
—1861-1865—hardtack
—1863—Confederate Receipt Book, Richmond VA
—1863—fruit salad & Mock apple pie
—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—Pickled limes, Little Women
—1869—Wright’s book of 3000 practical receipts
—1869— Carrie Watkins Cook Book, Missouri
—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
—1871—Wild Turkey
—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 & vinegar pie
—1877—Buckeye Cookery, Estelle Woods Wilcox
—1877—Cowboy cooking
—1878—Army bread from Ft. Laramie, WY
—1878—Directions Diverses, Montreal
—1879—funnel cakes
—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
—1884—porcupines & Angels on horseback
—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—ice cream sundaes
—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
—1893—a la mode (topped with ice cream)
—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 & Shrimp wiggle
—1899—Oysters Rockefeller
—1900s—Popular USA foods & menus
—1900s—cioppino & Oysters Kirkpatrick
—1900′s—Culinary Wrinkles, or how to use Armour’s extract of beef
—1900—Morristown Cook Book (NJ)
—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—cranberry bread
—1903—U.S. Senate Bean Soup & Club sandwiches
—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 & Checkerboard cakes
—1905—submarine sandwiches
—1905—Tomato gravy & Tamale pie
—1905— Finnish-American Cookbook, Kaleva Michigan (with English translation)
—1906—brownies & banana cream pie
—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—Le Guide Culinaire/Escoffer (English)
—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
—1910s—Jell-O: America’s most famous dessert
—1910—Home Helps: A Pure Food Cook Book
—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
—1912— Dromedary Cook Book
—1913—Chinese Cook Book, Chong Jan Co. & Japanese Fruitcake
—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—Chicken fried steak
—1914—Neighborhood Cook Book, Council of Jewish Women
—1914—ANZAC biscuits I, II & III
—1914—Fruit recipes, Encyclopedia of Practical Horticulture
—1914—Celery Victor & Fettuccine Alfredo
—1915—hush puppies
—1915—Dainty Desserts for Dainty People, Knox Gelatin Co.
—1915—Healthy Life Cook Book, Florence Daniel
—1915—Pan-Pacific Cookbook, Exposition fare
—1916—Field bread, Manual for Army Bakers
—1916— Allied Cookery, Grace Clergue Harrison
—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—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 (Wisconsin)
—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
—1927—s’mores
—1928—Springfield’s Horseshoe sandwiches
—1930s—Popular U.S. foods & menus
—1930s—Pavlova cake
—1930s—Philly cheese steak & Pigs in blankets
—1930s—banana bread & Tomato Soup cake
—1930s—Cajun fried turkey & Purple Cows
—1931—souffle, Joy of Cooking
—1931— refrigerator pie
—1933—Ruth Wakefield’s Toll House cookies
—1933—peanut butter cookies
—1936— Chef’s salad & Chinese Chicken salad
—1936— 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—Colonel Sanders’ secret recipe
—1940′s—Popular U.S. foods & menus
—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—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— Chicken Parm
—1950′s— Mexican wedding cakes & Nesselrode pie
—1951—Bananas Foster
—1953—President Eisenhower’s favorite foods
—1954—California onion dip & Nanaimo bars
—1955—Chex mix
—1956—Panini & Rolled Fondant
—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 and Ham
—1962—Red Velvet Cake
—1963—Texas sheet cake & lemon bars
—1963—Ladybird Johnson’s recipes
—1964—Ants on a log
—1964—Hot Dutch Tuna Buns & pita bread, NYC World’s Fair
—1966—Tunnel of Fudge Cake & King Ranch Chicken
—1968—Taco salad
—1969—Creamed ground beef, Armed Forces Recipe Service
—1969—Flower Pot Bread & Hummingbird Cake
—1970′s—Popular U.S. foods & menus
—1970′s—California rolls, gyros & Tiramisu
—1972—General Tso’s chicken
—1973—Zucchini bread
—1975—Pasta primavera
—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
—1987—banh mi in the USA
—1990′s–Popular U.S. foods & menus
—1991—chocolate molten lava cake
—2000s—popular U.S. foods & trends
—2007—Kool-Aid pickles
—2009—Barack Obama’s Inaugural Luncheon
—2009— Twecipes & Recessipes
—2009—Chicken in a sleeping bag |
What a great list. Funny, we need to be reminded in each generation that we are not the first to come up with certain ideas or in this case foods. Imagine Twinkies in 1930? As to food on a stick the satay from thailand has undoubtally been around for centuries.
Mary Bale the cat lady reminded me of one of Bladerunner’s replicants – right after the ‘entre of boiled dog’ question in the Voight-Kampff test; “You find a cat alone in the street. You pet it, and then what?”
ok green tea will give you energy.. it is like whole wheat bread compared to the analogy of coffee.. green tea is just the best legal stimulant booster
Hello, excellant post.
Energy drinks aren’t known for their lovely taste, but I actually do enjoy the flavor of Monster. Red Bull and many others just taste like crap.
Your footer is a bit wonky in Flock browser, pal
Hello just thought i would certainly tell you something.. This is 2 times now i’ve landed on the website inside the last 3 weeks searching for completely unrelated things. Odd or what?
Thanks for posting – this is really cool and a bit scary to think about our food today and how far it all is from the farm.
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Hey peeps, landed on your blog from google, great blog, keep writing. Props!
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What a great list. Funny, we need to be reminded in each generation that we are not the first to come up with certain ideas or in this case foods. Imagine Twinkies in 1930? As to food on a stick the satay from thailand has undoubtally been around for centuries.
Yuck! I’m allergic to that.
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preparing my healthy meal. yum yum!
I can’t believe Elisabeth Taylor is dead. It’s very sad day not only for her fans but every movie fans also. She was one of greatest actress of all times. RIP Dear Elisabeth.
This is really interesting, i am suspicious of lots of the food that is in stores. lots of it is GM product, so far from the vine – i think there are more people working in “food science” now than actual agriculture. Its really scary when you think that more food comes from labs than from farms
Thanks for this – there is no doubt that our food is getting farther from the vine!
Your blog makes me wish to buy a pizza. You could be asking yourself why. I’m not sure, I just feel like Italian food at the moment.