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Ever
wonder what foods the Vikings ate when they set off to explore the new world? How Thomas
Jefferson
made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato
chip...and why?
Welcome to the Food Timeline! Food history presents a fascinating buffet of popular lore and contradictory facts. Some people will tell you it's impossible to express this topic in exact timeline format. They are correct. Most foods we eat are not invented; they evolve. About culinary research. |
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Nabisco cookie catalog
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 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--- peach palm---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--- 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---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--- 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--- 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--- 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 ---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--- 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--- 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--- Pan-Pak---1915--- Moon pies---1917--- Marshmallow Fluff---1917--- Fortune cookies---1918--- Chase's Cherry Mash---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--- Ritz crackers---1934--- sloppy joes---1935--- Kashering of Coca Cola---1935--- Dagwood sandwich---1936--- SPAM & Krispy Kreme---1937--- canned soda---1938--- chicken & 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 ---1952--- 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 ---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 & Space Food Sticks ---1968--- gyros---1970s--- Lactaid---1974--- Pop Rocks & Jelly Bellies---1976--- Kobe beef & wagyu ---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--- deep fried latte---2007--- New product introductions---2008--- |
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 ---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 ---1303---pie ---1381---apple pie & crumpets ---1386---Chaucerian Cookery, feasts! ---1390--- The Forme of Cury ---1390---applesauce ---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 ---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 ---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 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 ---1686---croissants ---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) ---1706---croquettes ---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 ---1782---souffle ---1785---Kokebok, from Norway ---1786---deviled eggs ---1787---toad-in-a-hole ---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 ---1798---turnovers ---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---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---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 & other recipes, 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 ---1839---cobbler ---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 ---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---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 ---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 ---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 ---1900s---Popular USA foods & menus ---1900s---cioppino ---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---brownies ---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---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 |
If you
are researching social history, manners & menus check out the
Culinary History Timeline
Food Safety
U.S. Food & Drug Adminstration (safe food preparation & proper storage procedures)
The Food Timeline was created by Lynne Olver, reference librarian and
IACP member, in response to
students, parents and
teachers who frequently asked
for help locating food history and period recipes at the Morris
County Library (Whippany, NJ). This site is an independent research project. We are not
sponsored by, or affiliated with, any food companies.
Information is checked against
standard reference tools for accuracy--Oxford Encyclopedia of Food and Drink in
America (Smith), The Oxford Companion to Food (Davidson),
The Cambridge World History of Food (Kiple & Ornelas), Larousse
Gastronomique (Revised/Updated English edition
[2001]), The Encyclopedia of American Food & Drink, (Mariani),
Food in History (Tannahill), History of Food (Toussaint-Samat), and other
sources
as needed.
As with most historical topics, there are some conflicting stories in the field of food history. We
do our best to select and present the information with the most documented support.
Since its launch in March 1999, The Food Timeline's audience has grown to encompass a variety
of readers worldwide. Who uses this site? We invite you, our
readers, to ask questions and you do! As
of July 2008, 13 million people have visited our site, asking
19,000+ questions. We've answered them all.
Some of your frequently asked questions are online.
Our notes on the art of culinary research with a
side order of popular requests.
The recipes listed on our site are selected from a variety of sources including National
Historic
Parks, government agencies, universities, cultural organizations, culinary historians, primary
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kitchens and cannot vouch for their results in yours. If you have any questions regarding the
ingredients, instructions or safety of these recipes please forward them directly to the webmaster
of the site hosting that recipe. Recipes from primary documents are linked for historical purposes
only. If you plan to cook one of these, they need to be examined very carefully for
unsafe practices (such as the eating of raw eggs). Because this site is meant for children, we look
for recipes that do
not contain alcohol--if we missed one, please omit that ingredient.
Citing this site
If you have questions about this
site please let us know. Lynne
Olver
RECREATING HISTORIC RECIPES CAN BE FUN AND EDUCATIONAL BUT FOR
PEOPLE WHO HAVE FOOD ALLERGIES THIS ACTIVITY CAN POSE A SERIOUS
HEALTH THREAT. Always supply your child's teacher with a list of ingredients BEFORE
you send any food to class, especially peanuts. The following sites offer information on the most
common food
allergies:
The Food Allergy Network--FAQs, special alerts &
resources
Food Allergies Rare but Risky--U.S.
Food & Drug Administration
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