#culinary-history

#culinary-history

When Gabriella Gonzalez Martinez was a teenager, she would grab chamoy-flavored candy from the tiendita, a corner store up the street from her high school in a Los Angeles suburb. She still felt the pull of its sour-spicy-sweet tang as an adult living in Portland, Ore. Now a pastry chef, she treats the classic Mexican condiment as an invitation to play in the kitchen.

Sole meunière is a classic French recipe that translates to "miller's wife," referencing the process of flouring the fish before frying it in butter. This dish requires carefully sourced Dover sole which, when prepared correctly, delivers a delicate and nuanced flavor.

King Henry VII's love for roast beef not only influenced culinary traditions but also gave rise to the nickname 'Beefeaters' for his guards, highlighting the royal impact on food customs.

"We've been coming here forever, for decades. It's almost like a cocoon in here! Is it not cool enough? I'm sorry, this place is very cool. This place was cool before people knew what cool was."

Saleratus, an obsolete leavening agent from the 1800s, was made from bicarbonate of potash and became a staple for pioneers, eventually replaced by baking soda.

Jerk seasoning carries generations of cultural significance, embodying the history, legacy, and enduring spirit of people who experienced colonialism in Jamaica.

Goulash is not just a dish but a cultural symbol originating from Hungary, crafted by gulyás, or cattle herders, who made hearty stews to sustain their travels.

"Pretty much all our customers walk here or come by public transportation," he noted.

General Tso's chicken is a Chinese-American dish not commonly eaten in China; it was first produced in Taiwan by Hunanese chef Peng Chang-kuei to suit the tastes of an American admiral.

The modern surf and turf carries the message of a happy splurge and symbol of abundance, mirroring lavish historical meals that displayed wealth and generosity.

Fish and chips is often considered a quintessential English dish, yet it actually originates from Spanish and Portuguese refugees who brought battered fish to the UK in the 16th century.

Grated food was a big deal that carried some prestige back in the day. Ancient Greek cheese graters have been found in burial sites, indicating their cultural significance.

Cookbooks have been around for thousands of years; one of the oldest known examples dates to 1700 BCE in Mesopotamia, with recipes etched into clay tablets.

Granita is an ancient Sicilian treat originally made with shaved snow, fruit syrups and citrus... Eventually, they swapped the snow for sweetened water and it became a balanced, icy treat.

The Reuben, made with corned beef and sauerkraut, offers a hearty experience, while the Rachel, featuring pastrami or turkey with coleslaw, presents a lighter, creamier alternative.

This effortless dessert brings the good vibes. Any dessert you set on fire is impressive, and its components remind me of my Black life - not a monolith.

The blackening technique pioneered by Paul Prudhomme in the 1980s transformed how fish was cooked and popularized a cooking trend that remains notable today.

Fried rice is how many people first experience Chinese cuisine. Delicious, customizable, and affordable, it is a dish that everyone can enjoy.

Recipes from the '60s were experimental, with Miss Fluffy's Rice Cookbook showcasing uniquely whimsical dishes that challenged traditional cooking norms, like gelatin-based rice desserts.

Cioppino is a California creation, blending Italian culinary traditions with local seafood, showcasing the innovations of immigrants in creating iconic dishes.

Frozen pizza became a household staple in the U.S. after hitting the market nationally in the late 1950s, now thriving as a $6.62 billion industry.

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'.

The restaurant's legacy, steeped in tradition and community ties, faced an unfortunate end due to municipal needs rather than market forces.

The oldest baked bread in Anatolia, dating back to the Early Bronze Age, has been successfully reproduced and is now available for sale in Eskisehir.

American goulash, a one-pot pasta dish with roots in Hungary, has evolved to reflect Midwestern tastes while remaining a beloved comfort food.