Don't miss the important days
We share important days every morning in our Telegram group.
Join GroupIn the 1920s, scientific innovations helped progress how we cook and the accessibility of food. Canned foods, cafeterias, fast food restaurants, and refrigeration techniques were all developed here.
Through the "Columbian Exchange" foods from the New World and the Old World were exchanged and recipes forever changed based on the new trade routes. Spices from the Americas were easily shipped to Europe, livestock from Europe found its way into American food items.
In 1845, "Modern Cookery for Private Families" was published, which was one of the first cookbooks aimed at the home chef rather than the professional one. While there has been evidence of recipes being catalogued all the way back to the Romans, what we call a "cookbook" now wasn't really around until the Victorian era.
Non-stick pans wouldn't be commercially available today until the invention of Teflon (or PTFE), done accidentally by Roy Plunkett for DuPont. Without PTFE, we wouldn't have non-stick pans. Without non-stick pans, learning how to cook would be a lot harder than it needs to be.
We share important days every morning in our Telegram group.
Join Group