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
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