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Food Culinary Culture

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

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Formation of Creole cuisine in New Orleans (c. 1700–1860)

1718 - 1860

Ferran Adrià and elBulli (1980s-2011)

1961 - 2023

Fermentation and Alcohol Production in the Ancient Near East (c. 3500–500 BCE)

500 - 5091

Farm-to-Table Movement in Fine Dining (1970s-2010s)

1971 - 2022

European adoption of maize in Iberia and Italy (c. 1500–1800)

1493 - 1789

Dutch VOC control and commercialization of clove and nutmeg in the Moluccas (c. 1602–1799)

1602 - 1799

Creation of the U.S. Food and Drug Administration and Early Food Safety Laws (1906-1930)

1862 - 1930

Commercialization of High‑Fructose Corn Syrup in the United States (1960-1990)

1964 - 1990

Cold Chain Development for the Global Fresh Produce Trade (1950-2000)

1961 - 2003

Codex Alimentarius and the Development of Global Food Standards (1961-2000)

1961 - 1999

Coca‑Cola's Global Bottling Network Expansion (1945-1990)

1945 - 1990

Classical Greek Dining and Symposia (c. 500–300 BCE)

500 BCE - 300

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