FOOD HISTORY

I had students research and present to class. I used the slides to

support or fill in
FOOD HISTORY

Where did that come from??

Assignment:
 Select a food from the list.
 Using the internet, research the history of the food.
Be sure the story checks out {check more than one
site}.
 In class, the list will go in alphabetic order. Be
prepared to tell {not read} the history of the food.
Goal
 Students will understand to write about food you
need to have a working knowledge of food history;
skills and techniques used in food preparation; of
flavors and textures of food and will be able to
write a variety of pieces about foods they have
prepared and eaten and share using 21st Century
technology.
The History of the Recipe
 Thanks to Auguste Escoffier, {a legendary
chef who popularized traditional French
cooking methods} we have recipes today.
 Escoffier was the man responsible for the 5

Mother Sauces…….
 Béchamel, Tomato, Hollandaise, Veloute,

Espagnole
 http://channel.nationalgeographic.com/channel/eat-the-story-of-food/videos/the-birth-of-the-recipe/
First Cookbook in America

 This cornerstone of American cookery is the first

printed cookbook of the United States. Numerous
recipes that adapt traditional dishes by substituting
native American ingredients such as corn meal and
squash are printed here for the first time, including
"Indian Slapjack," "Johny Cake," and "Squash
Pudding." Simmons's "Pompkin Pudding," baked in
a crust, is the basis for the classic American
pumpkin pie.
 Banana Foster

 In the 1950's, New Orleans was the major port of

entry for bananas shipped from Central and South
America. In 1951, Owen Edward Brennan challenged
his talented chef, Paul Blangé, to include bananas in a
new culinary creation. The scrumptious dessert was
named for Richard Foster, who, was a friend of
Brennan’s and frequented the restaurant Brennan’s.
Beef Stroganoff

 Legend has it in 1891 in St. Petersburg, Russia that Count

Pavel Alexandrovich Stroganov had lost all his teeth and his
chef had especially prepared this recipe to overcome the
Count's handicap.
 The original recipe had beef, mushrooms and sour cream, just
like today's version. It had its American heyday in the 1950s
and 1960s, but since then has fallen out of favor (and flavor).
 One of America’s best-known culinary figures
isn’t a real person at all; she was created in 1921
by the company that would later become
General Mills. This figurehead had a radio
show and has updated her look several times.
Who is she?
A. Martha Stewart
B. Betty Crocker
C. Sara Lee
D. Aunt Jemima
Betty Crocker
 Who is she?
 She is fictional

character made
up by an
adverstising
firm around
1921.
Buffalo Wings

 This we can agree on: Frank and Theresa Bellissimo

owned a restaurant in Buffalo, New York called the
Anchor Bar.
 One version of the story in 1964 when her son Dominic and his
friends came to the bar looking for a quick late night snack.
 According to Dominic, it was Friday night in the bar and since
people were buying a lot of drinks he wanted to do something
nice for them at midnight when the mostly Catholic patrons
would be able to eat meat again.
 Frank told a third story. It involved a mis-delivery of wings
instead backs and necks
California Roll

 an American style of sushi came in the 1970s, when a

sushi chef at Tokyo Kaikan restaurant in Los Angeles
came up with the idea for the California roll.
Avocado replaced tuna {to provide the same
mouthfeel and luscious texture of a piece of tuna}.
Crab replaced the fish flavor of the tuna.
Caesar Salad

 Caesar (Cesare) Cardini first made it on July 4th 1924 the

salad was created on a busy weekend at Caesar's Restaurant. It
is said that Caesar was short of supplies and didn't want to
disappoint the customers so he concocted this salad with what
was on hand. To add a flair to this he prepared it at the table.

 https://www.youtube.com/watch?v=LoBjzA2z2Ls
Chicken Tetrizzini

 There is one thing we know for sure about Chicken

Tetrazzini: it was named for famed Italian opera
soprano Luisa Tetrazzini.
 It's a casserole with a layer of spaghetti covered with
creamed chicken and mushrooms and topped with a
generous sprinkle of Parmesan chees
 One theory has the chef at the Knickerbocker Hotel in New
York City, creating the dish to honor Luisa Tetrazzini’s
January 1908 New York debut singing Violetta in La Traviata.
Chimichanga

 Culinary historians argue about exactly where

chimichangas were invented. Several Tucson
restaurants claim bragging rights.
 The strongest claim comes from the El Charro Cafe, the oldest
Mexican restaurant in Tucson. Family legend say that Monica Flin,
who started the restaurant in 1922, cussed in the kitchen when a
burrito flipped into the deep fryer. Because young nieces and
nephews were in the kitchen with her, she changed the swear word
to "chimichanga," the Spanish equivalent of "thingamagig."
Chocolate Chip Cookie (Toll
House)

 One day, while preparing a batch of Butter Drop Do cookies, a

favorite recipe dating back to Colonial days, Ruth cut a bar of
our Nestlé Semi-Sweet Chocolate into tiny bits and added them
to her dough, expecting them to melt. Instead, the chocolate
held its shape and softened to a delicately creamy texture.
Cobb Salad

 One night in 1937, Bob Cobb, then owner of The

Brown Derby, prowled hungrily in his restaurant's
kitchen for a snack. Opening the huge refrigerator,
he pulled out this and that: a head of lettuce, an
avocado, tomatoes, some cold breast of chicken, a
hard-boiled egg, cheese and some old-fashioned
French dressing. He started chopping. Added some
crisp bacon – and a new taste was born.
Coca Cola
Coke

 In May, 1886, Coca Cola was invented by Doctor John Pemberton

a pharmacist from Atlanta, Georgia. John Pemberton concocted
the Coca Cola formula in a three legged brass kettle in his
backyard.

 http://www.buzzfeed.com/leonoraepstein/9-facts-about-coca-colas-history-thatll-make-you-go-whoa#.
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In 1985, the Coca-Cola Company made a
Major formula change, but disappointed
consumers didn’t “Catch the Wave”, as
the new slogan suggested. The change
was:

A. Adding calories to Diet Coke

B. Removing the trace of cocaine
that was in the original formula
C. Reducing the amount of caffeine
D. Introducing New Coke
Eggs Benedict

 In the 1860’s, a regular patron of the restaurant Delmonico’s, Mrs.

LeGrand Benedict, finding nothing to her liking and wanting something
new to eat for lunch, discussed Chef Charles Ranhofer who came up
with Eggs Benedict.
 In 1894, Lemuel Benedict, a Wall Street broker, who was suffering
from a hangover, ordered “some buttered toast, crisp bacon, two
poached eggs, and a hooker of hollandaise sauce” at the Waldorf Hotel
in New York. The Waldorf’s legendary chef, Oscar Tschirky, was so
impressed that he put the dish on his breakfast and luncheon menus
after substituting Canadian bacon for crisp bacon and a toasted English
muffin for toasted bread.
Fettuccini Alfredo

 One of the most classic dishes on every Italian-

American menu is fettuccine alfredo. But did you
know that what we consider to be alfredo sauce is
rarely eaten it Italy?
 The story goes that in 1914, a man named Alfredo di
Lelio was trying to cook something that would
please his pregnant wife. He created a sauce made
from parmesan cheese and butter and poured it over
some fettuccine.
French Fries

 The story goes that, back in the late 17th century, residents of what was
then called the Spanish Netherlands, the valley around the Meuse River
in modern-day Belgium, had the habit of frying up potatoes when they
could not catch fish to fry instead.
 At an 1802 dinner at the White House, then-US president Thomas

Jefferson consumed “potatoes served in the French manner,” as he wrote,

though history has not passed down to us what exactly he meant by this.
 The oldest written recipe for fries as we know them today came in 1856,

in Cookery for Maids of All Work by E. Warren, a cookbook which

instructs as follows: “French Fried Potatoes. Cut new potatoes in thin
slices, put them in boiling fat, add a little salt; fry both sides of a light
golden brown color; drain.”
 http://www.thedailymeal.com/10-things-you-didn-t-know-about-french-fries-slideshow
 Green Bean Casserole
 The strange casserole was invented in 1955 by Dorcas Reilly at the
Campbell Soup Company. Reilly grew up in Camden, N.J. and
studied home economics at Drexel University. In the mid-1950s,
Reilly set out to make a quick and easy dish that could be made from
ingredients that most Americans have in their pantry. Reilly
determined most households have cans of Campbell's cream of
mushroom soup and a stash of green beans. With these two staples,
the Green Bean Casserole was born.
 Hamburger
 Tracing history back thousands of years, we learn that even the
ancient Egyptians ate ground meat, and down through the ages
we also find that ground meat has been shaped into patties and
eaten all over the world under many different name.
 The hamburger seems to have made its jump from plate to bun
in the last decades of the 19th century, though the site of this
transformation is highly contested. Lunch wagons, fair stands
and roadside restaurants in Wisconsin, Connecticut, Ohio, New
York and Texas have all been put forward as possible sites of
the hamburger’s birth. Whatever its genesis, the burger-on-a-
bun found its first wide audience at the 1904 St. Louis World’s
Fair
Hoagie

 These sandwiches are known by various names

depending on where you live in this country. Some of
those names include: Submarine, Heros, Hoagie, Grinder,
Hero and Italian Sandwich.
 The most widely accepted story centers on an area of
Philadelphia known as Hog Island, which was home to a
shipyard during World War I (1914-1918). The Italian
immigrants working there would bring giant sandwiches made
with cold cuts, spices, oil, lettuce, tomatoes, onions, and
peppers for their lunches. These workers were nicknamed
“hoggies.” Over the years, the name was attached to the
sandwiches, but under a different spelling.
 Hot Dog

 Also called frankfurters, frank, weenie, wienie, wiener, dog, and red hot. A
cooked sausage that consists of a combination of beef and pork or all beef,
which is cured, smoked, and cooked. They are fully cooked but are usually
served hot. Sizes range from big dinner frankfurters to tiny cocktail size.
 The history of the hot dog explains the terms frankfurter and wiener. The hot
dog traces its lineage to the 15th-century Viennese sausage, or wienerwurst in
German. Johann Georghehner, a butcher from the German city of Coburg, in
Bavaria, is credited with inventing the “dachshund” or “little dog” sausage in the
17th century, and brought it to Frankfurt. Yet, it was still a sausage eaten with a
knife and fork, no bun.
 The hot dog, a slender sausage in a bun, was undeniably an American invention.
The attribution is given to a German immigrant named Charles Feltman, who
began selling sausages in rolls at a stand in Coney Island in 1871.
 http://channel.nationalgeographic.com/channel/eat-the-story-of-food/videos/the-hot-dog/