• Maria Mousa

Stories behind the invention of new Foods


In the past, people had no choice but to prepare all their own meals and make all the ingredients, this requires time, skill and effort, and since the raw ingredients are quickly perishable they cannot be stored for a very long time, but with the beginning of the twentieth century, industrial prosperity led to an invention which is Processed food, which brings with it many amenities like longevity, very short preparation times and cheap prices.

Chocolate Bar

In the past, almost all sweets contained sugar and were stored in containers in candy stores, and customers were buying the desired weight of sweets at a set price, but it all began to change in 1847 when Joseph Fry discovered a way to combine cocoa and sugar in a way that allowed him to prepare Chocolate, John Cadbury followed the example of Joseph Fry, and when chocolate bars were displayed at trade fairs in England in 1849, they achieved great success, and after many companies reached the chocolate industry a great competition emerged through a group of innovations, and during this century, Fry alone released more From 200 different chocolate candy products.

Potato Chips

In August of 1853, George Crom was working as a chef, and he received a request from a client to prepare French fries, then the client returned his request, complaining that the potatoes were thick, so Crom cut the slices of potatoes very thin and throw them in the pan, to make a fragile, and those chips impressed Customers, and years later a factory was established that specialized in making chips, which is now a major producer around the world.

Cookies

Cookies have been around for years, when they were first invented in Persia more than 1,000 years ago, and they did not spread to the West until long after when sugar became easier, Initially made cookies from nuts, flour, eggs and sugar, as it was spread in the Americas thanks to the Dutch for the 16th century explanation, Cookies were already invented by complete coincidence, where Ruth Graves Wakefield was a skilled cook and nutritionist, and all foods served in hotels were prepared, as she was famous for her wide selection of different sweets and cookies that were placed on the dough pieces of chocolate and placed in the oven to appear as common on him.

ketchup

When Columbus discovered the Americas in the 18th century, many people believed at the time that tomatoes were poisonous, despite being first in Italian and Spanish cuisine, In late 1866, French chef Pierre Plot urged people not to buy commercial ketchup, describing it as "dirty, decomposing, and moldy", so many companies began adding large amounts of early preservatives, many of which were dangerous to people's health , The last stage of the ketchup story came in the early twentieth century when Dr. Harvey Washington and Ellie began working with Henry Hines, and made ketchup, and they replaced preservatives with vinegar to extend the shelf life without harming people's health.

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