Book: Fifty Foods That Changed The Course of History
Author: Bill Price
ISBN: 978-1-77085-427-7
Go to Directory of Articles & Books
Chapter 1: Wolly Mammoth
Northern Europe and Siberia, 40,000 BP, large extinct mammal
Chapter 2: Bread
30,000 years ago, cooked dough of flour and water
Chapter 3: Pacific Salmon
The Pacific Northwest Coast, 15,000 years ago, Anadromous fish
Chapter 4: Lamb
The fertile crescent, c11,000 BP, livestock
Chapter 5: Beef
The fertile crescent, c7500 BCE, large ungulate mammal
Chapter 6: Dates
The Middle East and North Africa, c7000 BP, fruit of date palm
Chapter 7: Beer
Sumer, 2000 BCE, malted grains and water
Chapter 8: Soybeans
China, 5000 BCE, protein-and-oil-rich legume
Chapter 9: Corn
Southern Mexico, 5000 BCE, staple food of the region
Chapter 10: Noodles
China, 2000 BCE, thin strands of flour and water
Chapter 11: Olive Oil
The eastern Mediterranean, 12th century BCE, cooking & salad oil
Chapter 12: Spartan Black Broth
Ancient Greece, 5th Century BCE, Blood Soup
Chapter 13: Garum
The Roman Empire, 4th-5th Century CE, Fermented fish sauce
Chapter 14: Kimchi
Korea, 1st century CE, fermented vegetables
Chapter 15: Chocolate
Mesoamerica, 4th century CE, processed seeds of the cacao tree
Chapter 16: Paella
Spain, 8th century, mixed rich dish
Chapter 17: Spice
Across the East Indies, 8th century, pepper, nutmeg, cloves, cinnamon
Chapter 18: Salted Herring
Baltic Sea, North Sea, North Atlantic, 12th century, preserved fish
Chapter 19: Frankfurter
Frankfurt am Main, 12th century, finely ground smoked pork sausage
Chapter 20: Peking Duck
Beijing, 14th century, roast duck
Chapter 21: Cassoulet
Languedoc, 1355, meat and bean stew
Chapter 22: Turnips
Northern Europe, 14th century, root vegetable
Chapter 23: Roquefort Cheese
France, 1411, Blue Cheese
Chapter 24: Potato
The Andean Altiplano of Peru and Bolivia, 15th century, edible tubers of Solanum Tuberosum
Chapter 25: Mayonnaise
France, 1589, cold sauce
Chapter 26: Rendang
Sumatra, 16th century, dry and spicy meat dish
Chapter 27: Sugar
New Guinea, 17th century, carbohydrate
Chapter 28: Biltong
South Africa, 17th century, cured meat
Chapter 29: Irish Stew
Ireland, 17th century, meat and vegetable stew
Chapter 30: Tea
China, 17th century, oriental infusion
Chapter 31: Hardtack
British Royal Navy, 1660s, twice-cooked biscuit
Chapter 32: Gin
Dutch Republic and Flanders, 17th century, grain-based spirit
Chapter 33: Vindaloo
Goa, 16th century, hot curry
Chapter 34: Apple Pie
18th century, fruit in a pastry crust
Chapter 35: American Whiskey
18th century, grain spirit
Chapter 36: Madeleines
19th century, small sponge cake
Chapter 37: Caviar
Caspian Sea, 19th century, cured sturgeon roe
Chapter 38: Bananas
Southeast Asia, 19th century, fruit
Chapter 39: Corned Beef
South American, 19th century, canned self-cured beef
Chapter 40: Jaffa Orange
Near the city of Jaffa, mid 19th century, fruit
Chapter 41: American Buffalo
The Great Plains of America, 19th century, large mammal
Chapter 42: Coca-Cola
1886, soft drink
Chapter 43: Hamburger
Late 19th century, ground beef in a bun
Chapter 44: Anzac Biscuits
Australia & new Zealand, 1915, oatmeal cookies
Chapter 45: Birds Eye Frozen Fish
1915, quick frozen fish
Chapter 46: Swanson TV Dinner
1953, convenience food
Chapter 47: Campbell's Soup
1962, canned soup
Chapter 48: Starbucks Coffee
Seattle, 1971, Coffee Shop Coffee
Chapter 49: Powdered Milk
1990s, Drymilk
Chapter 50: Golden Rice
Switzerland and Germany, 2000, genetically modified rice
Author: Bill Price
ISBN: 978-1-77085-427-7
Go to Directory of Articles & Books
Chapter 1: Wolly Mammoth
Northern Europe and Siberia, 40,000 BP, large extinct mammal
Chapter 2: Bread
30,000 years ago, cooked dough of flour and water
Chapter 3: Pacific Salmon
The Pacific Northwest Coast, 15,000 years ago, Anadromous fish
Chapter 4: Lamb
The fertile crescent, c11,000 BP, livestock
Chapter 5: Beef
The fertile crescent, c7500 BCE, large ungulate mammal
Chapter 6: Dates
The Middle East and North Africa, c7000 BP, fruit of date palm
Chapter 7: Beer
Sumer, 2000 BCE, malted grains and water
Chapter 8: Soybeans
China, 5000 BCE, protein-and-oil-rich legume
Chapter 9: Corn
Southern Mexico, 5000 BCE, staple food of the region
Chapter 10: Noodles
China, 2000 BCE, thin strands of flour and water
Chapter 11: Olive Oil
The eastern Mediterranean, 12th century BCE, cooking & salad oil
Chapter 12: Spartan Black Broth
Ancient Greece, 5th Century BCE, Blood Soup
Chapter 13: Garum
The Roman Empire, 4th-5th Century CE, Fermented fish sauce
Chapter 14: Kimchi
Korea, 1st century CE, fermented vegetables
Chapter 15: Chocolate
Mesoamerica, 4th century CE, processed seeds of the cacao tree
Chapter 16: Paella
Spain, 8th century, mixed rich dish
Chapter 17: Spice
Across the East Indies, 8th century, pepper, nutmeg, cloves, cinnamon
Chapter 18: Salted Herring
Baltic Sea, North Sea, North Atlantic, 12th century, preserved fish
Chapter 19: Frankfurter
Frankfurt am Main, 12th century, finely ground smoked pork sausage
Chapter 20: Peking Duck
Beijing, 14th century, roast duck
Chapter 21: Cassoulet
Languedoc, 1355, meat and bean stew
Chapter 22: Turnips
Northern Europe, 14th century, root vegetable
Chapter 23: Roquefort Cheese
France, 1411, Blue Cheese
Chapter 24: Potato
The Andean Altiplano of Peru and Bolivia, 15th century, edible tubers of Solanum Tuberosum
Chapter 25: Mayonnaise
France, 1589, cold sauce
Chapter 26: Rendang
Sumatra, 16th century, dry and spicy meat dish
Chapter 27: Sugar
New Guinea, 17th century, carbohydrate
Chapter 28: Biltong
South Africa, 17th century, cured meat
Chapter 29: Irish Stew
Ireland, 17th century, meat and vegetable stew
Chapter 30: Tea
China, 17th century, oriental infusion
Chapter 31: Hardtack
British Royal Navy, 1660s, twice-cooked biscuit
Chapter 32: Gin
Dutch Republic and Flanders, 17th century, grain-based spirit
Chapter 33: Vindaloo
Goa, 16th century, hot curry
Chapter 34: Apple Pie
18th century, fruit in a pastry crust
Chapter 35: American Whiskey
18th century, grain spirit
Chapter 36: Madeleines
19th century, small sponge cake
Chapter 37: Caviar
Caspian Sea, 19th century, cured sturgeon roe
Chapter 38: Bananas
Southeast Asia, 19th century, fruit
Chapter 39: Corned Beef
South American, 19th century, canned self-cured beef
Chapter 40: Jaffa Orange
Near the city of Jaffa, mid 19th century, fruit
Chapter 41: American Buffalo
The Great Plains of America, 19th century, large mammal
Chapter 42: Coca-Cola
1886, soft drink
Chapter 43: Hamburger
Late 19th century, ground beef in a bun
Chapter 44: Anzac Biscuits
Australia & new Zealand, 1915, oatmeal cookies
Chapter 45: Birds Eye Frozen Fish
1915, quick frozen fish
Chapter 46: Swanson TV Dinner
1953, convenience food
Chapter 47: Campbell's Soup
1962, canned soup
Chapter 48: Starbucks Coffee
Seattle, 1971, Coffee Shop Coffee
Chapter 49: Powdered Milk
1990s, Drymilk
Chapter 50: Golden Rice
Switzerland and Germany, 2000, genetically modified rice
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