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Food Culinary Culture

Subcategories

Ancient Culinary Traditions20 Colonial Food Exchange23 Fine Dining Movements22 Global Fusion Cuisine20 Industrial Food Systems20

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Salt Production and Food Preservation Technologies in Antiquity (c. 2000 BCE–500 CE)

7000 BCE - 400

Saint-Domingue's coffee and sugar boom under French colonial rule (c. 1715–1804)

1687 - 1804

Roman Banquets, Street Food, and Urban Markets (c. 200 BCE–300 CE)

200 BCE - 301

Roger Vergé and Provençal Nouvelle Cuisine (1960s-1990s)

1950 - 2015

Rene Redzepi's Nordic–Asian Experiments at Noma (2004–2018)

2003 - 2018

Postwar Processed Convenience Foods in the United States (1945-1975)

1946 - 1975

Portuguese introduction and diffusion of chili peppers across Asia and Africa (c. 1500–1700)

1493 - 1700

Portuguese Brazil sugar plantations and export system (1530–1808)

1530 - 1808

Phoenician and Carthaginian Maritime Food Networks (c. 1200–146 BCE)

1200 BCE - 146 BCE

Paul Bocuse and the Lyon Culinary Renaissance (1960s-2000s)

1954 - 2020

Pasteurization and Industrial Milk Processing in Europe & North America (1880-1950)

1880 - 1950

Parisian Grand Hotels and Fine Dining (1850-1930)

1835 - 1928

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