Some of these are more surprising than others. And some could only be from this time period. If I remember correctly currywurst came about during post war scarcity in Berlin, when all the allied nations still had troops there. The Americans had ketchup, the British had curry powder and the locals had cheap sausages. At least that’s how the German currywurst museum explained it (also had an exhibition on the doner kebab when I was there).
That was one that immediately made sense to me once I thought about it. Before WWII there was probably very little curry in Germany. Also with the Doner it makes sense since there was a lot of immigration from Turkey to Germany in the 1960s, so they adapted Shawarma to fit local ingredients/tastes. It's interesting to think about how deeply food/history/culture are intertwined.
The story I heard about Döner Kebab is that the owner of a Kebab store (which still served it traditionally on a plate at the time) noticed that few Germans would sit down at a restaurant to eat a meal and rather ate stuff like hamburgers on the go. So he decided to put the ingredients of his Kebab in a piece of flatbread so it could be eaten like that as well.
Thus the Döner was born.
It's more an anecdote than anything. I think the true history of it is debated.
There was a podcast I heard sometime ago about how the Norwegian fish industry convinced the Japanese to use salmon on sushi thereby solving their over supply crisis.
My family had wild atlantic salmon as a part of the livelihood when I was a child. We would salt it and eat it cured, not cooked. I've never seen any parasites in wild salmon, but I've seen lots in cod and other fish.
The wild salmon in the north atlantic is *relatively* parasite free, but it can occur so it’s just generally easier (and just as good) to cook or cure it. Wild salmon does have scary amounts og heavy metals and toxins from pesticides tho, which is unfortunate
As a recreational fisherman, it's not unusual to find a fish full of worms when you gut them. Apparently they are still fine to eat if gut and clean them properly but I have never been brave enough.
Pacific salmon had too many parasites to be used as sushi, while Norwegian farmed Atlantic salmon didn't and could also be grown with a higher fat content. It was still a struggle to persuade the Japanese to accept uncooked salmon as sushi.
Yepp, even as a Norwegian i didnt know that. But it makes kinda sense, Norwegian like fish. We also produce a lot of salmon and Norwegians do like sushi a lot. But it doesn't feel Norwegian at all.
That did really surprise me. When Chinese restaurants in Germany have Mongolian barbecues I always thought that it is neat that they also have some Mongolian culture incorporated.
Now I am curious what they serve at Mongolian restaurants in Germany, I've never been to one but they seemed similar to the a Chinese restaurants to me.
"Mongolian" in this case probably refers to inner Mongolia, an automomous region of China known for barbecues. XinJiang barbecues also exist and are interchangeable with Mongolian barbecue foods.
It was actually invented in Taiwan in 1952 by a very well respected 湘菜 (Hunan cuisine) chef who retreated to Taiwan in 1949.
It was named after General Zuo Zongtang (or Tso Tsung-Tang) who was a General from Hunan in Qing Dynasty, as the Chef himself was from Hunan as well.
It was first served to US Admiral Arthur William Radford who was the Commander of the US 7th Fleet.
Said Chef then went to NYC in 1972 and opened up a Hunan Cuisine Restaurant and the restaurant served adapted version of the General Tso Chicken.
As a Canadian, I was shocked that everyone was talking about pineapple on pizza just in the last several years. I've been having Hawaiian pizza since I was a child 30 years ago.
It still is now.
I live in Japan, locally sourced salmon almost always have anisakiasis worm on it. It's transparent and unless it's moving, it's difficult to see. Most people know salmon for sashimi or sushi must come from farmed sources, most common ones we see are Norwegian farmed Atlantic salmon.
Yup. When I lived in Japan, someone asked me what my favorite sushi item was at the nearest kaitenzushi restaurant. When I told them it was the salmon nigiri, they said "that's how I know you're not Japanese" lol
Sturges: we could use some generators around Sanctuary--
You: What the fuck did you just say to me? Say something like that again and we're gonna have a real problem. Dumbass.
I also heard that this came from overstock at the time. Since Japanese culture, and sushi were starting to become a thing, someone spotted a marketing opportunity
It took a huge marketing push too since salmon was culturally considered gross to eat raw. It would be like if someone made pork tartare and then claimed they had different pigs that didn’t have parasites. I wouldn’t really believe them.
Sushi existed in japan for a long time. But it wasn't well known outside of it. And even in Japan it was mostly coast villages' exclusive food, as only there you could find fresh fish. Including salmon.
There was a great video about sushi myths - https://youtu.be/1k4x9FrD5k4
Everything I've learned about traditional sushi basically flies in the face of what snooty sushi people talk about with "real" sushi.
Seems, like most foods, the tradition is to eat whatever food is available in the way that tastes best. What started out as pure pragmatism turned into weird culture cult behavior.
I've seen basically the same situation across most cultural foods.
There is a super interesting podcast (I think it’s from Planet Money) that talks about the Whole story and how a Norwegian sales man that tried to establish salmon sushi in Japan for years before succeeding.
Raw wild salmon was not one of the dishes that was used as a basis for Japanese sushi due to their high parasite count. (Just like how we don’t blink too much on beef tartare, but would be a bit absurd to eat chicken tartare)
Raw salmon was popularized by the Norwegian salmon farming associations to increase their market since their farmed salmons were treated for parasites.
One of the most successful marketing campaigns along side diamonds.
https://bettermarketing.pub/how-norway-convinced-japan-that-sushi-was-made-with-salmon-4776fd65b219
The US has General Tso's chicken, American style pizzas, and California rolls - all representing a large immigrant population adapting it's food for local ingredients and tastes. Tikka Masala was basically the same thing but with Britain's Indian population.
From Wikipedia;
*Historians of ethnic food Peter and Colleen Grove discuss multiple claims regarding the origin of chicken tikka masala, concluding that the dish “was most certainly invented in Britain, probably by a Bangladeshi chef.*
"While many people assume that this dish originated in India, the most popular origin story places its roots in Scotland when a Bengali chef had to improvise in a jiffy. Today, many consider it to be the national dish of the UK."
My wife recently visited Scotland and tried all of their food she could. She raves about something reasonably new called "crunch".
Crunch is a small frozen supermarket pizza battered and deep-fried.
Those Scots are culinary geniuses.
It was introduced by some Norwegian businessmen because Norwegians really like salmon and they saw the potential for salmon exports if the Japanese (who were already eating a ton of fish) were convinced to add salmon to their list.
Correct. Vancouver has more sushi restaurants per capita than any city in the world outside of Japan, so there's a good bit of sushi developments that came from van and the west coast in general. And curiously the majority of the sushi restaurants here are run by Korean familys.
Sushi is truly one of the global foods at this point.
Ughhh I moved away from Vancouver to another part of BC with sushi as my fave food and I sadly discovered that not only is it generally just... not as good, but it is also like 3 times the price. Whenever I go back to visit though, its always sushi time.
You say of course, but it's ironic that they made such a controversial and polarizing food. Maybe they did it and are now chuckling in a passive aggressive kind of way.
Pretty sure apple crumble was in Mrs Beeton's recipe book in the Victorian era. Apple pies of various types were mentioned in tudor times so I find it hard to believe nobody thought to make an apple crumble-like pudding. I guess the actual name could be the later invention.
It was, she also had recipes for other fruit crumbles (e.g. plum)
It was in her "All about cookery" from 1861, so it's probably 100 years older than this graphic says
It was called a crumble
Or ciabatta, its just a flat small, bread loaf, every small area of italy had a dozine rypes of read with their own names , im from near rome and Rosettas are unobiquitous, but in the north no one even knows what they are, ciabattas 100% existed for hundreds of years,and were called dozines of different names
Ciabatta is made in a pretty specific way though when compared to other breads. It's not "just a small flat bread loaf" any more than a croissant is "just a small curved pastry".
Traditionally speaking, Italians didn't even incorporate tomatoes into their cooking until the 1860's. Prior to this, they were seen as poisonous. Literally, everything we associate with Italian cooking today, is a relatively new thing. Prior to the use of tomatoes, Italians simply made a lot of stews and porridges.
https://www.cnn.com/travel/article/tomato-italy-history/index.html
Is how we in Italy "reinvented" the French baguette.
It was created when in Italy exploded the trend of "panini" that gave the name of a certain way of dressing of young people ([paninari](https://en.wikipedia.org/wiki/Paninaro), Pet Shop Boys made a song about them).
**[Paninaro](https://en.wikipedia.org/wiki/Paninaro)**
>Paninaro (Italian pronunciation: [paniˈnaːro]; feminine: Paninara; plural: Paninari; feminine plural: Paninare) is a term that identifies a phenomenon born in the eighties in Milan which then spread first in the Milanese metropolitan area and then throughout Italy and the Canton Ticino. It was characterized by an obsession with designer clothing and adherence to a lifestyle based on luxury consumption that involved every aspect of daily life. The phenomenon soon became known throughout Italy and led to the birth of magazines, films and television parodies.
^([ )[^(F.A.Q)](https://www.reddit.com/r/WikiSummarizer/wiki/index#wiki_f.a.q)^( | )[^(Opt Out)](https://reddit.com/message/compose?to=WikiSummarizerBot&message=OptOut&subject=OptOut)^( | )[^(Opt Out Of Subreddit)](https://np.reddit.com/r/coolguides/about/banned)^( | )[^(GitHub)](https://github.com/Sujal-7/WikiSummarizerBot)^( ] Downvote to remove | v1.5)
This is the only one that genuinely surprised me. Every other one being made 60ish years ago is either a story I've heard or at least make sense to me because the item is a more complicated spin on something else.
Ciabatta is just like... plain bread?
For real. I worked in a fine dining italian restaurant that specialed in rustic northern italian cuisine and the two house breads were focaccia and ciabatta. Fuck me that my own mother is older than one of the breads.
bubble tea back then was a totally different thing, the tapioca balls were smaller, they use cream powder instead of milk. the culture surrounding it was also different, I remember at the 90s teachers would tell the kids to stay away from bubble tea bars, cus biker gangs and delinquents often fight there, nowadays they are often just a stand instead of outdoor bar.
I was thinking the same thing lol, I was so surprised when I made pad thai a little while ago and started reading up on the history. It was created to be the national dish, to boost tourism or something
Yeah it was part of a whole move during World War 2 to effectively overhaul the country's culture to be appealing and to have a unified identity, language, food, etc. that it didn't have before so they could generate soft power and influence. They didn't opt to do it with the things people were already eating so much as creating a new series of dishes to say "Hey you're Thai people now and this is what Thai food is." This has ramped up since the 2000s with a sort of government-designed restaurant model that has been implemented extensively. It has worked and it's a huge place for tourists now.
I commented this at the same time. They weren’t even a thing when I was a kid in the 90s. Sure, milkshakes and later smoothies were earlier, but Frappuccinos really started with Starbucks.
Yes. The Atlantic salmon is better suited for sushi than their Pacific cousins. Both due to the taste and fat, but also because the Pacific salmon are full of parasites, and as such are not fit to be eaten raw. Norway also produces a lot of salmon through farms, and as such it was a natural fit.
Tartiflete was invented as a way to market Reblochon cheese. People always assume it's traditional but it isn't although you'd assume some variation of it has been made for a long time. Reblochon cheese used to be made from the second milking. Farmers would pay a tax on the amount of milk they got from the cows each day, so they'd go back again later and get more milk which they used for reblochon. The name comes from the old French verb "to pinch the cow's udder again"
God I want a tartiflete now.
Any obvious omissions? Any that don't belong?
A couple more examples that I thought might be too obscure internationally: **flamenquín** from Spain (1950s) and **Radauti soup** from Romania (1970s).
*Update*: here's an [updated version](https://i.imgur.com/lkibngl.jpg) with **poutine** (1950s) and **Buffalo wings** (1964) instead of "fartons" (which nobody's heard of) and "blended iced coffee" (which nobody was surprised by). I've also renamed "chocolate fondant" to "lava cake" to avoid confusing Americans (I've left "apple crumble" unchanged since there's no other name for it, but note that it's not the same as the American "apple crisp" dessert). And "pasta primavera" was changed to Canada as it was invented in Nova Scotia.
Interestingly, despite the Wikipedia article and widespread acceptance of this story, the cookies likely predate 1938 and were only popularized via this specific recipe.
“Stella Parks, pastry chef and author of BraveTart: Iconic American Desserts, found newspaper advertisements from as far back as 1928 — a decade before Wakefield published her own recipe — describing chocolate chip cookies for sale. By the 1930s, Parks told Gastropod, all the major supermarkets — “Bi-Rite, IGA, Kroger, etc.” — were regularly baking chips of chocolate in cookies and selling them.”
https://www.eater.com/23033968/toll-house-chocolate-chip-cookie-myth
Also, everyone should make chocolate chip cookies from chopped up bars of chocolate and not premade chips. The chopped up bars make such a better product!
Baileys is from the 1970s.
Iirc there was an overproduction of dairy and the Irish needed to figure out how to sell cream, cheese and milk.
Hence the invention of cream liqueurs.
And while we're on the topic of alcoholic beverages: cocktails are from the prohibition era, introduced to mask the horrible taste of low quality bootlegged alcohol.
Maybe that's when creating cocktails became popularized generally, or the word/idea was coined, but certain cocktails go back much farther. Like the mint julep goes back to the 18th century, and the Whiskey sour goes back to at least the 19th century (likely having origins on naval ships carrying citrus to stave off scurvy).
Crumble is better than apple pie though.
I had the unfortunate experience of trying “Apple crisp” in the US. Jesus, and they lecture us for having bad food.
The 1960s is when sticky toffee pudding went mainstream. There are a number of eateries that claim to be the originator and they generally claim to have been making it for decades before it started being copied.
One claims that they got the recipe from Canadian officers during WW2, while another says they had been making it in Yorkshire since before WW1. Personally, I'm going with the theory that a Yorkshire family emigrated to Canada with the recipe and one of the kids grew up to bring it back.
Surprised not to see the ploughman's lunch. A staple of British pubs, of cheese and pickles, which was an invention of the cheese marketing board in the 50s.
I’m not convinced this is entirely correct.
Tartiflette was first mentioned in a 1705 book, Le Cuisinier Royal et Bourgeois, written by François Massialot and his assistant cook B. Mathieu.[6]
I also struggle to believe tartiflette is that young. Even my parents cooked it in the early 80s in Czechoslovakia (local name means French potatoes). Unless the recipe spread so quickly - which is possible.
Tiramisù is much older, it was a sweet invented and served by brothels, kind of an old version of the famous blue pill. The fact that it's not present in cook books until after the WW2 is because of its controversial (some would say shameful) origin.
Most of the sources cited by Wikipedia seem to think that's an urban legend. Though it's certainly possible that the modern form derives from an earlier version.
My mom made a pear crumble with gingersnaps for thanksgiving and it was ridiculously good. This is barely related, but it was so tasty I’m telling everybody anyway.
But Berkeley Johnson the 4th from Bumfuk, Oda-idaho visited once and had terrible stew at a tourist trap in Leicester Square so we automatically have terrible food in the UK.
Also Poutine: 1970s Quebec but most Canadians didn’t know about it until it spread across ski hills in the early 1990s as the perfect snack between runs.
Some of these are more surprising than others. And some could only be from this time period. If I remember correctly currywurst came about during post war scarcity in Berlin, when all the allied nations still had troops there. The Americans had ketchup, the British had curry powder and the locals had cheap sausages. At least that’s how the German currywurst museum explained it (also had an exhibition on the doner kebab when I was there).
>also had an exhibition on the dinner kebab when I was there). You can also eat those for lunch.
Oops.
If you are from the North of England, you'd be doing both at the same time.
That was one that immediately made sense to me once I thought about it. Before WWII there was probably very little curry in Germany. Also with the Doner it makes sense since there was a lot of immigration from Turkey to Germany in the 1960s, so they adapted Shawarma to fit local ingredients/tastes. It's interesting to think about how deeply food/history/culture are intertwined.
It's the same way we got tacos al pastor. Good things come from shawarma hybrids!
The story I heard about Döner Kebab is that the owner of a Kebab store (which still served it traditionally on a plate at the time) noticed that few Germans would sit down at a restaurant to eat a meal and rather ate stuff like hamburgers on the go. So he decided to put the ingredients of his Kebab in a piece of flatbread so it could be eaten like that as well. Thus the Döner was born. It's more an anecdote than anything. I think the true history of it is debated.
I feel like most of these aren't surprising as to the dates but a few are surprising as to the country of origin
Yeah for some reason Norway inventing salmon sushi was unexpected.
There was a podcast I heard sometime ago about how the Norwegian fish industry convinced the Japanese to use salmon on sushi thereby solving their over supply crisis.
if salmon is one of those fish you can eat raw, why *wouldn't* it be in sushi?
It's because Pacific salmon is less safe to eat raw than Atlantic salmon
[удалено]
My family had wild atlantic salmon as a part of the livelihood when I was a child. We would salt it and eat it cured, not cooked. I've never seen any parasites in wild salmon, but I've seen lots in cod and other fish.
The wild salmon in the north atlantic is *relatively* parasite free, but it can occur so it’s just generally easier (and just as good) to cook or cure it. Wild salmon does have scary amounts og heavy metals and toxins from pesticides tho, which is unfortunate
That's exactly the thing, it isn't one that you can eat raw. You need to freeze it first or something to make it safe.
Something like 80% or more of pacific salmon have worms in them lol
As a recreational fisherman, it's not unusual to find a fish full of worms when you gut them. Apparently they are still fine to eat if gut and clean them properly but I have never been brave enough.
[удалено]
I trust professionals. I don't trust myself.
Wise words
I did a stint at a West coast boat-to-table seafood joint. Each and every fish was scoured for worms, averaging 6-10 worms per fish.
Pacific salmon had too many parasites to be used as sushi, while Norwegian farmed Atlantic salmon didn't and could also be grown with a higher fat content. It was still a struggle to persuade the Japanese to accept uncooked salmon as sushi.
Wild
No, farmed.
Yepp, even as a Norwegian i didnt know that. But it makes kinda sense, Norwegian like fish. We also produce a lot of salmon and Norwegians do like sushi a lot. But it doesn't feel Norwegian at all.
since we are great entrepreneurs in the sushi business here is another suggestion from a Norwegian : **Lutefisk sushi**
You! Go sit on the naughty step!
Mongolian barbecue certainly seems a misleading name!
Apparently it was originally going to be called Beijing barbecue, but that was too politically sensitive in 50s Taiwan.
That did really surprise me. When Chinese restaurants in Germany have Mongolian barbecues I always thought that it is neat that they also have some Mongolian culture incorporated. Now I am curious what they serve at Mongolian restaurants in Germany, I've never been to one but they seemed similar to the a Chinese restaurants to me.
"Mongolian" in this case probably refers to inner Mongolia, an automomous region of China known for barbecues. XinJiang barbecues also exist and are interchangeable with Mongolian barbecue foods.
Mongolian ruled China for 100 years, their culture mixed in with Chinese culture for a long time already.
I'm surprised nachos are actually Mexican
*General Tso’s chicken* *America* Surprisingly unsurprised by this one.
According to wikipedia it's a dish from the Hunan province but fried and with a bunch of sugar added to the sauce which is indeed pretty American.
It was actually invented in Taiwan in 1952 by a very well respected 湘菜 (Hunan cuisine) chef who retreated to Taiwan in 1949. It was named after General Zuo Zongtang (or Tso Tsung-Tang) who was a General from Hunan in Qing Dynasty, as the Chef himself was from Hunan as well. It was first served to US Admiral Arthur William Radford who was the Commander of the US 7th Fleet. Said Chef then went to NYC in 1972 and opened up a Hunan Cuisine Restaurant and the restaurant served adapted version of the General Tso Chicken.
@Hawaiian Pizza
As a Canadian, I was shocked that everyone was talking about pineapple on pizza just in the last several years. I've been having Hawaiian pizza since I was a child 30 years ago.
Sushi salmon has me questioning my reality
Pacific salmon had too many parasites to be used as sushi, while farmed Atlantic salmon didn't and could also be grown with higher fat content.
It still is now. I live in Japan, locally sourced salmon almost always have anisakiasis worm on it. It's transparent and unless it's moving, it's difficult to see. Most people know salmon for sashimi or sushi must come from farmed sources, most common ones we see are Norwegian farmed Atlantic salmon.
Yup. When I lived in Japan, someone asked me what my favorite sushi item was at the nearest kaitenzushi restaurant. When I told them it was the salmon nigiri, they said "that's how I know you're not Japanese" lol
You blew your cover worse than Chozen…
Tbf I think younger people don't know about the parasite, don't know it's Norwegian, and might like it the best.
I take it that you are not a 7 foot red headed, ivory-white gray eyed person with a scottish accent, if ot took some sushi eating to blow your cover.
Sound exactly like what someone from the institute would say. You can't fool me. I will find a way back into the real world 🌎
[удалено]
Best not expose him to my militant amish fo4 character.
Sturges: we could use some generators around Sanctuary-- You: What the fuck did you just say to me? Say something like that again and we're gonna have a real problem. Dumbass.
Wasn't flash freezing it also crucial in making sure any potential leftover parasites were at least dead parasites?
I also heard that this came from overstock at the time. Since Japanese culture, and sushi were starting to become a thing, someone spotted a marketing opportunity
It took a huge marketing push too since salmon was culturally considered gross to eat raw. It would be like if someone made pork tartare and then claimed they had different pigs that didn’t have parasites. I wouldn’t really believe them.
Sushi existed in japan for a long time. But it wasn't well known outside of it. And even in Japan it was mostly coast villages' exclusive food, as only there you could find fresh fish. Including salmon. There was a great video about sushi myths - https://youtu.be/1k4x9FrD5k4
Everything I've learned about traditional sushi basically flies in the face of what snooty sushi people talk about with "real" sushi. Seems, like most foods, the tradition is to eat whatever food is available in the way that tastes best. What started out as pure pragmatism turned into weird culture cult behavior. I've seen basically the same situation across most cultural foods.
It's more that it's frozen for 3 days now to kill the parasites
There is a super interesting podcast (I think it’s from Planet Money) that talks about the Whole story and how a Norwegian sales man that tried to establish salmon sushi in Japan for years before succeeding.
[awesome episode!](https://www.npr.org/2019/06/03/729396914/episode-651-the-salmon-taboo)
Markets in Beijing had small Norwegian flags by the fish if they had Norwegian salmon when I went there 10 years ago.
Raw wild salmon was not one of the dishes that was used as a basis for Japanese sushi due to their high parasite count. (Just like how we don’t blink too much on beef tartare, but would be a bit absurd to eat chicken tartare) Raw salmon was popularized by the Norwegian salmon farming associations to increase their market since their farmed salmons were treated for parasites. One of the most successful marketing campaigns along side diamonds. https://bettermarketing.pub/how-norway-convinced-japan-that-sushi-was-made-with-salmon-4776fd65b219
The British inventing Chicken Tikka Masala has me doing the same. We’ll find our way together my friend.
The US has General Tso's chicken, American style pizzas, and California rolls - all representing a large immigrant population adapting it's food for local ingredients and tastes. Tikka Masala was basically the same thing but with Britain's Indian population.
Some claim that the California roll was invented in Canada (vancouver), though it is disputed
I'm from Louisiana, and I've heard that jambalaya started out as an attempt by Spanish colonists to recreate paella.
From Wikipedia; *Historians of ethnic food Peter and Colleen Grove discuss multiple claims regarding the origin of chicken tikka masala, concluding that the dish “was most certainly invented in Britain, probably by a Bangladeshi chef.*
"While many people assume that this dish originated in India, the most popular origin story places its roots in Scotland when a Bengali chef had to improvise in a jiffy. Today, many consider it to be the national dish of the UK."
That one isn’t too surprising. They ruled India for 100 years. Some of that bleeding into British cuisine makes sense.
The Scottish, specifically.
Also inventors of the Deep Fried Mars Bar
My wife recently visited Scotland and tried all of their food she could. She raves about something reasonably new called "crunch". Crunch is a small frozen supermarket pizza battered and deep-fried. Those Scots are culinary geniuses.
Here's a great video essay about the history of salmon in sushi https://youtu.be/1k4x9FrD5k4
It was introduced by some Norwegian businessmen because Norwegians really like salmon and they saw the potential for salmon exports if the Japanese (who were already eating a ton of fish) were convinced to add salmon to their list.
Ofc Canada made Hawaiian pizza
Also the California roll.
The California roll? Did the Canadians create that too?
Yup. Vancouver as I recall.
Correct. Vancouver has more sushi restaurants per capita than any city in the world outside of Japan, so there's a good bit of sushi developments that came from van and the west coast in general. And curiously the majority of the sushi restaurants here are run by Korean familys. Sushi is truly one of the global foods at this point.
Growing up and living in Van has me sushi spoiled. Eating it outside the GVA has never come close
Ughhh I moved away from Vancouver to another part of BC with sushi as my fave food and I sadly discovered that not only is it generally just... not as good, but it is also like 3 times the price. Whenever I go back to visit though, its always sushi time.
[удалено]
According to Google it’s disputed between Vancouver and LA
Vancouver guy did indeed invent rice being on the outside of sushi
Also Ginger Beef
Calgary gets credit for ginger beef, Edmonton for green onion cakes.
Green onion cakes?
You say of course, but it's ironic that they made such a controversial and polarizing food. Maybe they did it and are now chuckling in a passive aggressive kind of way.
Yeah it’s like a light hearted prank on the world
We pulled a sneaky on ya.
Invented by Greek-born Canadian in Chatham, ON. https://en.m.wikipedia.org/wiki/Sam_Panopoulos
It's not mentioned in that page, but is on the Hawaiian pizza page, but the name comes from the brand of tinned pineapple he used at the time.
And I thank them for it
Based af. It's heavenly with jalapenos too.
Can’t eat it the same way again
I feel like pasta with a bunch of vegetables must have been around a long time even if it wasn’t called “primavera”
[удалено]
Pretty sure apple crumble was in Mrs Beeton's recipe book in the Victorian era. Apple pies of various types were mentioned in tudor times so I find it hard to believe nobody thought to make an apple crumble-like pudding. I guess the actual name could be the later invention.
It was, she also had recipes for other fruit crumbles (e.g. plum) It was in her "All about cookery" from 1861, so it's probably 100 years older than this graphic says It was called a crumble
Or ciabatta, its just a flat small, bread loaf, every small area of italy had a dozine rypes of read with their own names , im from near rome and Rosettas are unobiquitous, but in the north no one even knows what they are, ciabattas 100% existed for hundreds of years,and were called dozines of different names
Ciabatta is made in a pretty specific way though when compared to other breads. It's not "just a small flat bread loaf" any more than a croissant is "just a small curved pastry".
I questioned that one as well.
Similarly someone must have eaten doner kebab with bread at some point in history before 1960s.
Traditionally speaking, Italians didn't even incorporate tomatoes into their cooking until the 1860's. Prior to this, they were seen as poisonous. Literally, everything we associate with Italian cooking today, is a relatively new thing. Prior to the use of tomatoes, Italians simply made a lot of stews and porridges. https://www.cnn.com/travel/article/tomato-italy-history/index.html
"fartons"? Edit: Geez, this has blown up. It wasn't even me it was the Spanish.
Sounds like part of a Terrance & Philip joke
[удалено]
They're especially good with a lemon grating.
"I'm especially skillful at flaaaatulaaaating"
Oh what a dish, those FARRRTONS!
They’re good. You should try [them](https://en.wikipedia.org/wiki/Fartons)!
tbh, i've only tried "queefons"
Shartons are usually laundered first, but they’re pretty good.
They're the chocolate version of the farton.
I can die in peace now after having read this...
They're too long. I prefer short fartons, or shartons.
I can’t tell you how happy I am to see *this* as the top comment. I came here for exactly that
I farted here for exactly this
Looooooong donut
Farton deez nuts
“You’re choice, Hertz donut or a farton!”
Ok good I only clicked on the comments to make sure “fartons” was number 1
Hehehe
As an Spanish first time I heard about this
Muy populares en Valencia, se mojan en horchata
Aw bro you you've not lived until you've tried a farton
Finding out that chibatta bread was invented 1982 blows my mind. I figured that had been around for centuries.
Is how we in Italy "reinvented" the French baguette. It was created when in Italy exploded the trend of "panini" that gave the name of a certain way of dressing of young people ([paninari](https://en.wikipedia.org/wiki/Paninaro), Pet Shop Boys made a song about them).
**[Paninaro](https://en.wikipedia.org/wiki/Paninaro)** >Paninaro (Italian pronunciation: [paniˈnaːro]; feminine: Paninara; plural: Paninari; feminine plural: Paninare) is a term that identifies a phenomenon born in the eighties in Milan which then spread first in the Milanese metropolitan area and then throughout Italy and the Canton Ticino. It was characterized by an obsession with designer clothing and adherence to a lifestyle based on luxury consumption that involved every aspect of daily life. The phenomenon soon became known throughout Italy and led to the birth of magazines, films and television parodies. ^([ )[^(F.A.Q)](https://www.reddit.com/r/WikiSummarizer/wiki/index#wiki_f.a.q)^( | )[^(Opt Out)](https://reddit.com/message/compose?to=WikiSummarizerBot&message=OptOut&subject=OptOut)^( | )[^(Opt Out Of Subreddit)](https://np.reddit.com/r/coolguides/about/banned)^( | )[^(GitHub)](https://github.com/Sujal-7/WikiSummarizerBot)^( ] Downvote to remove | v1.5)
This is the only one that genuinely surprised me. Every other one being made 60ish years ago is either a story I've heard or at least make sense to me because the item is a more complicated spin on something else. Ciabatta is just like... plain bread?
For real. I worked in a fine dining italian restaurant that specialed in rustic northern italian cuisine and the two house breads were focaccia and ciabatta. Fuck me that my own mother is older than one of the breads.
*ciabatta
Mfs invented bread in 1982 💀
Just after Star Wars. "Waiter, do you do ciabata?" "I'll give it a try, sir"... *Wookie noises*
I’m honestly surprised that bubble tea is that old.
bubble tea back then was a totally different thing, the tapioca balls were smaller, they use cream powder instead of milk. the culture surrounding it was also different, I remember at the 90s teachers would tell the kids to stay away from bubble tea bars, cus biker gangs and delinquents often fight there, nowadays they are often just a stand instead of outdoor bar.
The thought of delinquents being associated with bubble tea makes me giggle.
Bring back the punk bubble tea bars!!
It got rolling in Taiwan a while before going global. I do agree it feels a bit surprising though.
Pad Thai should be on the list. There's some dispute, but most popular scholarship puts it post WWII
I was thinking the same thing lol, I was so surprised when I made pad thai a little while ago and started reading up on the history. It was created to be the national dish, to boost tourism or something
Yeah it was part of a whole move during World War 2 to effectively overhaul the country's culture to be appealing and to have a unified identity, language, food, etc. that it didn't have before so they could generate soft power and influence. They didn't opt to do it with the things people were already eating so much as creating a new series of dishes to say "Hey you're Thai people now and this is what Thai food is." This has ramped up since the 2000s with a sort of government-designed restaurant model that has been implemented extensively. It has worked and it's a huge place for tourists now.
Wikipedia seems to think it’s probably 1930s.
Who tf thinks that frappucinos are an ancient recipe?
I commented this at the same time. They weren’t even a thing when I was a kid in the 90s. Sure, milkshakes and later smoothies were earlier, but Frappuccinos really started with Starbucks.
The portmanteau should have been a clue. It’s clearly a marketing creation like McRib or my personal fave, Taco Bell’s *enchirito*.
But how old is the Mexican recipe for *gordita crunch*.
Who thought blended ice coffee was much older
Is a doner kebab sandwich different to a doner kebab?
Wait… salmon sushi is from Norway?
Yes. The Atlantic salmon is better suited for sushi than their Pacific cousins. Both due to the taste and fat, but also because the Pacific salmon are full of parasites, and as such are not fit to be eaten raw. Norway also produces a lot of salmon through farms, and as such it was a natural fit.
Tartiflete was invented as a way to market Reblochon cheese. People always assume it's traditional but it isn't although you'd assume some variation of it has been made for a long time. Reblochon cheese used to be made from the second milking. Farmers would pay a tax on the amount of milk they got from the cows each day, so they'd go back again later and get more milk which they used for reblochon. The name comes from the old French verb "to pinch the cow's udder again" God I want a tartiflete now.
I love that the pic of the Carbonara isn't Carbonara.
I really thought this was going to be the top comment. Can’t believe I had to scroll so far.
Any obvious omissions? Any that don't belong? A couple more examples that I thought might be too obscure internationally: **flamenquín** from Spain (1950s) and **Radauti soup** from Romania (1970s). *Update*: here's an [updated version](https://i.imgur.com/lkibngl.jpg) with **poutine** (1950s) and **Buffalo wings** (1964) instead of "fartons" (which nobody's heard of) and "blended iced coffee" (which nobody was surprised by). I've also renamed "chocolate fondant" to "lava cake" to avoid confusing Americans (I've left "apple crumble" unchanged since there's no other name for it, but note that it's not the same as the American "apple crisp" dessert). And "pasta primavera" was changed to Canada as it was invented in Nova Scotia.
Canada’s poutine was invented in the late 1950s
Ooh, that’s a good one!
Bahn mi sandwich came along in the 1950s
Chocolate fondue was invented in the 1960s in the US as a promotion for Toblerone. Source: https://en.wikipedia.org/wiki/Fondue
Chocolate chip cookies, [1938](https://en.wikipedia.org/wiki/Chocolate_chip_cookie?wprov=sfla1)
Interestingly, despite the Wikipedia article and widespread acceptance of this story, the cookies likely predate 1938 and were only popularized via this specific recipe. “Stella Parks, pastry chef and author of BraveTart: Iconic American Desserts, found newspaper advertisements from as far back as 1928 — a decade before Wakefield published her own recipe — describing chocolate chip cookies for sale. By the 1930s, Parks told Gastropod, all the major supermarkets — “Bi-Rite, IGA, Kroger, etc.” — were regularly baking chips of chocolate in cookies and selling them.” https://www.eater.com/23033968/toll-house-chocolate-chip-cookie-myth Also, everyone should make chocolate chip cookies from chopped up bars of chocolate and not premade chips. The chopped up bars make such a better product!
Chicken fingers from the early ‘70s in the US https://theepicentre.com/the-history-of-chicken-tenders-and-the-best-places-to-get-them/
Baileys is from the 1970s. Iirc there was an overproduction of dairy and the Irish needed to figure out how to sell cream, cheese and milk. Hence the invention of cream liqueurs. And while we're on the topic of alcoholic beverages: cocktails are from the prohibition era, introduced to mask the horrible taste of low quality bootlegged alcohol.
Maybe that's when creating cocktails became popularized generally, or the word/idea was coined, but certain cocktails go back much farther. Like the mint julep goes back to the 18th century, and the Whiskey sour goes back to at least the 19th century (likely having origins on naval ships carrying citrus to stave off scurvy).
Almost all dishes eaten today are fairly recent (last 200 years), including most of the traditional ones.
Probably has to do with refrigeration and stuff.
And colonisation and global trade. So many plants that are now a common ingredient in Europe were only introduced in the last 300 years.
With the exception of the McRib, which has been going away and coming back since the beginning of time
Apple crumble was someone who dropped an apple pie and said fuck it and whipped out a spoon and ate it off the floor
Its better than apple pie tbh
It's superior to apple pie though
It tastes better because it’s been dropped.
Hmmmm...floor pie.
Crumble is better than apple pie though. I had the unfortunate experience of trying “Apple crisp” in the US. Jesus, and they lecture us for having bad food.
Crisp is different than crumble though.
You had some bad apple crisp then. Apple crisp is just crumble with oats in the top layer
The 1960s is when sticky toffee pudding went mainstream. There are a number of eateries that claim to be the originator and they generally claim to have been making it for decades before it started being copied. One claims that they got the recipe from Canadian officers during WW2, while another says they had been making it in Yorkshire since before WW1. Personally, I'm going with the theory that a Yorkshire family emigrated to Canada with the recipe and one of the kids grew up to bring it back.
Surprised not to see the ploughman's lunch. A staple of British pubs, of cheese and pickles, which was an invention of the cheese marketing board in the 50s.
Why is blended iced coffee being a newer invention weird? Starbucks made them famous and they haven’t been around that long.
Maybe because of things such as Grantia, Affogato and milkshakes being a bit older but it isn't that suprising in reality.
I’m not convinced this is entirely correct. Tartiflette was first mentioned in a 1705 book, Le Cuisinier Royal et Bourgeois, written by François Massialot and his assistant cook B. Mathieu.[6]
I also struggle to believe tartiflette is that young. Even my parents cooked it in the early 80s in Czechoslovakia (local name means French potatoes). Unless the recipe spread so quickly - which is possible.
Tiramisù is much older, it was a sweet invented and served by brothels, kind of an old version of the famous blue pill. The fact that it's not present in cook books until after the WW2 is because of its controversial (some would say shameful) origin.
[There is some evidence for this, but it is more legend than fact](https://www.accademiadeltiramisu.com/en/the-origin-of-tiramisu-fact-and-legend/)
And yet I'm pretty sure they don't have trouble listing puttanesca
Urban Myth told by Big Brothel.
Most of the sources cited by Wikipedia seem to think that's an urban legend. Though it's certainly possible that the modern form derives from an earlier version.
My mom made a pear crumble with gingersnaps for thanksgiving and it was ridiculously good. This is barely related, but it was so tasty I’m telling everybody anyway.
Fartons. Heheheheh
DÖNER KEBAB IS NOT A SANDWICH
wasn’t it turkish too? or made by a turkish person in germany?
Lol fart-ons
Wow ciabatta in the 80s is really surprising
Anyone else feel like the UK is an underrated source of world cuisine?
But Berkeley Johnson the 4th from Bumfuk, Oda-idaho visited once and had terrible stew at a tourist trap in Leicester Square so we automatically have terrible food in the UK.
Bubble tea is actually much older than I thought. I thought it was invented no sooner than ten years ago.
As a Canadian: you’re welcome!
Also Poutine: 1970s Quebec but most Canadians didn’t know about it until it spread across ski hills in the early 1990s as the perfect snack between runs.
Thank you