This document provides brief histories and descriptions of various foods and culinary traditions from around the world. It discusses the origins and legends surrounding foods like croissants, bread, gluten-free bread, cheese, charcuterie, eggs, beef bacon, sausage, labneh, eggs benedict, shakshouka, halloumi, pancakes, granola, french fries, hummus, sun-dried tomatoes, burrata, mustard, spätzle, tagliatelle, steak burgers, mille-feuille, gianduja chocolate, arrabbiata sauce, and cheddar cheese. The document touches on how many foods originated and evolved in different regions

2. FOOD
HISTORY

3. Croissant
It is a buttery, flaky, pastry named for
its well-known crescent shape.
he legends include tales that it was invented in
Europe to celebrate the defeat of
the Umayyad forces by the Franks at the Battle of
Tours in 732, with the shape representing the
Islamic crescent, that it was invented in Buda; or,
according to other sources, in Vienna in 1683 to
celebrate the defeat of the Ottomans by Christian
forces in the siege of the city, as a reference to
the crescents on the Ottoman flags, when bakers
staying up all night heard the tunneling operation
and gave the alarm.

4. Bread
The importance of bread in the formation of early human
societies cannot be overstated. From the western half of Asia,
where wheat was domesticated, cultivation spread north and
west, to Europe and North Africa, and enabled humans to
become farmers rather than hunters and foragers.
In medieval Europe, bread served not only as a staple food but
also as part of the table service.
Bread in Europe was often adulterated with hazardous
materials up to the 20th century, including chalk, sawdust,
alum, plaster, clay and ammonium

5. Gluten free bread
Gluten is a Latin word that means “glue, ”due to its ability to
hold grains like wheat, barley, and rye together .
Gluten seems harmless and natural enough, but to some one
in 10 Americans (about 1 percent of the population), gluten
can cause indigestion, headache, nausea, skin rashes, chronic
fatigue, and even depression.
From spelt in the Bronze Age to baked goods in modern
grocery stores, wheat — and its corresponding protein
component, gluten — has been a prevalent component of
human meals throughout the ages

6. History of cheese
The production of cheese predates recorded history. Its origin
is assumed to lie in the practice of transporting milk in bladders
made of ruminants' stomachs, with their inherent supply
of rennet.
There is no conclusive evidence indicating where cheese-
making originated, either in Europe, Central Asia, the Middle
East, or Sahara.
Cheese produced in Europe, where climates are cooler than in
the Middle East, required less salt for preservation. With less
salt and acidity, the cheese became a suitable environment for
useful microbes and molds, giving aged cheeses their
pronounced and interesting flavors.

7. Charcuterie is part of the garde manger chef's repertoire.
Originally intended as a way to preserve meat before the
advent of refrigeration.
Charcuterie
In the first century AD, Strabo recorded the import of salted
meat from Gaul and the Romans may have been the first to
regulate the trade of charcuterie as they wrote laws regulating
the proper production of pork joints, but the French have also
had some influence

8. Organic eggs
Organic egg production is the
production
of eggs through organic means. In
this process, the poultry are fed
organic feed, organic means that
the laying hens must have access
to the outdoors and cannot be
raised in cages. Organic egg
producers cannot use antibiotics
except during an infectious
outbreak. Only natural molting can
occur within the flock; forced
molting is not allowed. Organic
certification also requires
maintenance of basic animal

9. Beef bacon
Bacon is a meat product prepared from pork or anther animal
Bacon is prepared from several different cuts of meat.
Bacon may be eaten smoked, boiled, fried, baked, or grilled and
eaten on its own, as a side dish
Bacon is often served with eggs and sausages as part of a full
breakfast

10. Sausage
A sausage is a food usually made from ground meat,
often pork, beef or veal, along with salt, spices and
breadcrumbs, with a skin around it. Typically, a sausage is
formed in a casing traditionally made from intestine, but
sometimes synthetic. Sausages that are sold uncooked are
cooked in many ways, including pan-frying, broiling and
barbecuing. Some sausages are cooked during processing and
the casing may then be removed
Early humans made the first sausages by
stuffing roasted intestines into stomachs
Evidence suggests that sausages were already popular both
among the ancient Greek sand Romans, and most likely with
the various tribes occupying the larger part of Europe.

11. labneh
Strained yogurt, Greek yogurt, yogurt cheese,
or labneh
is yogurt that has been strained to remove its whey, resulting
in a thicker consistency than unstrained yogurt, while
preserving yogurt's distinctive.
Labneh (also known as Lebni, Lebni) is popular in the Levant
and the Arabian Peninsula. Besides being used fresh, labneh is
also dried then formed into balls, sometimes covered with
herbs or spices, and stored under olive oil. Labneh is a popular
mezze dish and sandwich ingredient. A common sandwich in
the Middle East is one of labneh, mint, thyme, and olive on pita
bread. The flavor depends largely on the sort of milk used:
labneh from cow's milk has a rather mild flavor. Also the quality
of olive oil topping influences the taste of labneh. Milk from
camels and other animals is used in labneh production in Saudi
Arabia and other Gulf countries.
In Egypt, strained and unstrained yogurt is called "zabadi"
("laban" meaning "milk" in Egyptian Arabic).

12. Eggs Benedict
Eggs Benedict is a traditional American brunch or breakfast dish that
consists of two halves of an English muffin each of which is topped
with Canadian bacon – or sometimes bacon – a poached egg,
and hollandaise sauce. The dish was first popularized in New York City.
Many variations on the basic recipe are served
There are conflicting accounts as to the origin of Eggs Benedict
a retired Wall Street stock broker, claimed that he had wandered into
the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover,
ordered "buttered toast, poached eggs, crisp bacon, and a hooker of
hollandaise". Oscar Tschirky, the famed maître d'hôtel, was so impressed with
the dish that he put it on the breakfast and luncheon menus but substituted
ham for the bacon and a toasted English muffin for the toast.
Another claim to the creation of Eggs Benedict was circuitously made by Edward
P. Montgomery on behalf of Commodore E. C. Benedict. In 1967
Delmonico's in lower Manhattan claims on their menu that
"Eggs Benedict was first created in our ovens in 1860

13. Shakshouka or shakshuka
is a dish of eggs poached in a sauce of tomatoes, chili peppers,
and onions, often spiced with cumin. In its present egg and vegetable-
based form it is of Tunisian and Moroccan Jewish origin and is now
popular among many ethnic groups of the Middle East and the
Maghreb
Shakshouka is a staple of Tunisian, Libyan, Algerian, Moroccan,
and Egyptian cuisines, traditionally served in a cast iron pan or tajine
with bread to mop up the sauce
Shakshouka is similar to the Turkish dish menemen. Turkish
cuisine has another dish with a similar name, spelled şakşuka,
which is more like a ratatouille. Shakshouka is also similar to
Spanish pisto manchego, a traditional La Mancha dish from
southeast Spain, sometimes also accompanied by a fried egg.

14. Halloumi
It is semi-hard, unripen brined cheese made
from a mixture of goat's and sheep's milk, and
sometimes also cow's milk. It has a high
melting point and so can easily
be fried or grilled. Halloumi is set
with rennet and is unusual in that no acid or
acid-producing bacterium is used in its
preparation
Halloumi cheese originated in Cyprus in
the Medieval Byzantine period (AD 395 –
1191) and was subsequently eaten throughout
the Middle East.

15. Pancake
A pancake is a flat cake, often thin, and round, prepared from
a starch-based batter that may also contain eggs, milk and
butter and cooked on a hot surface such as a griddle or frying
pan, often with oil or butter.
They may be served at any time with a variety of toppings or
fillings including jam, fruit, syrup, chocolate chips, or meat
The Ancient Greeks made pancakes called (tēganitēs), all words deriving from
"frying pan". The earliest attested references on tagenias are in the works of the
5th century BC poets Cratinus and Magnes. Tagenites were made with wheat flour,
olive oil, honey, and curdled milk, and were served for breakfast.

16. Granola
Is a breakfast food and snack food consisting of rolled
oats, nuts, honey or other sweeteners such as brown sugar, and
sometimes puffed rice, that is usually baked until it is crisp, toasted and
golden brown. During the baking process the mixture is stirred to
maintain a loose, breakfast cereal-type consistency. Dried fruits, such
as raisins and dates, and confections such as chocolate are sometimes
added
The names Granula and Granola were registered trademarks in the late 19th century
United States for foods consisting of whole grain products crumbled and then baked
until crisp, in contrast to the at that time (about 1900) contemporary
invention, muesli, which is traditionally neither baked nor sweetened
Granula was invented in Dansville, New York, by Dr. James
Caleb Jackson at the Jackson Sanitarium in 1863

17. French fries
(American English), chips (British English),fries, finger chips (Indian
English), or French-fried potatoes are batonnet or allumette cut deep-
fried potatoes. In the United States and most of Canada, the
term fries refers to all dishes of fried elongated pieces of potatoes, while in
the United Kingdom, Australia, South Africa, Ireland and New Zealand,
thinly cut fried potatoes are sometimes called shoestring fries to distinguish
them from the thicker-cut chips
French fries are served hot, either soft or crispy, and are
generally eaten as part of lunch or dinner or by themselves as a
snack, and they commonly appear on the menus of fast
food restaurants.
The origin of fried potatoes back to more than one source: France - Belgium,
Canada, and the second primarily Germany, where many of the countries
are attributed to the same invention of fried potatoes, especially France and
Belgium

18. Hummus
in full, hummus bi tahini, is a Egyptian food dip or spread made from
cooked, mashed chickpeas or other beans, blended with tahini, olive
oil, lemon juice, salt and garlic, Today, it is popular throughout
the Middle East (including Turkey), North Africa (including Morocco),
and in Middle Eastern cuisine around the globe. It can be found in most
grocery stores in North America.
The earliest known recipes for a dish similar to hummus bi tahina are
recorded in cookbooks written in Cairo in the 13th century. Hummus
has been connected to the Ayyubid Sultan, Saladin, and according to
some food historians he first prepared it

19. Sun-dried tomatoes
are ripe tomatoes that lose most of their water content after spending a
majority of their drying time in the sun
These tomatoes are usually pre-treated with sulfur dioxide or salt
before being placed in the sun in order to improve quality
tomatoes spend 4–10 days in the sun in order for the sun-drying
process to be complete
Cherry types of tomatoes will lose 88% of their initial (fresh) weight,
while larger tomatoes can lose up to 93% during the process. As a
result, it takes anywhere from 8 to 14 kilos of fresh tomatoes to make a
single kilo of sun-dried tomatoes.
it is known that the Aztecs began salting and sun-drying
their tomatoes in order to preserve their freshness
around the year 700 AD.

20. Burrata
is a fresh Italian cheese made from mozzarella and cream. The outer shell
is solid mozzarella, while the inside contains stracciatella and cream, giving
it an unusual, soft texture. It is also defined by some sources as an outer
shell of mozzarella filled with butter or a mixture of butter and sugar. It is
usually served fresh and at room temperature. The word burrata means
"buttered" in Italian
Burrata is a typical product of Murgia in the south of Italy. It is produced
from cow's milk, rennet, and cream. Burrata was probably first made
around 1920, but may have origins dating back to about 1900.

21. Mustard
is a condiment made from the seeds of a mustard plant , or
black mustard, The whole, ground, cracked, or bruised mustard
seeds are mixed with water, vinegar, lemon juice, wine, or
other liquids, salt, and often other flavorings and spices, to
create a paste or sauce ranging in color from bright yellow to
dark brown. The taste of mustard ranges from sweet to spicy
The Romans were probably the first to experiment with the
preparation of mustard as a condiment.
The Romans likely exported mustard seed
to Gaul, and by the 10th century, monks
of Saint-Germain-des-Prés in Paris absorbed the
mustard-making knowledge of Romans and
began their own production
Dijon, France, became a recognized center for mustard
making by the 13th century

22. spätzle
are a kind of soft egg noodle found in the cuisines of
southern Germany and Austria, Switzerland, Hungary
, Alsace, Moselle and South Tyrol.
The geographic origin of spätzle is
not precisely known, various regions
claim to be the originators of this
noodle
today in Germany, spätzle are
largely considered a
"Swabian specialty" and are
generally associated with
the German state of Baden-
Württemberg.

23. Tagliatelle
Tagliolini (from the Italian tagliare, meaning "to cut")
are a traditional type of pasta from Emilia-
Romagna and Marche, regions of Italy.
Individual pieces of tagliatelle are long, flat ribbons that are
similar in shape to fettuccine and are typically about 6.5 mm to
10 mm (0.25 to 0.375 inch) wide. Tagliatelle can be served with
a variety of sauces, though the classic is Bolognese sauce.

24. Steak burger
It is a type of sandwich prepared
using steak as a primary
ingredient. In the United States,
the first steak burger offered to
consumers appears to have been
invented in 1934. Beefsteak is
typically used, although other
meats can also be made into steak
burgers. They may be prepared
with various accompaniments and
toppings, and several restaurant
versions have existed in the past
and continue to be prepared in
contemporary times.

25. Mille-feuille
The mille-feuille French word means "thousand leaves"
also known as the Napoleon, is a French pastry whose exact
origin is unknown.
Traditionally, a mille-feuille is made up of three layers of puff
pastry ,alternating with two layers of pastry cream, but
sometimes whipped cream or jam are substituted.
All the elements of the recipe are present in numerous
cookbooks since, at least, the 16th century but the exact origin
of the mille-feuille is unknown. The earliest mention of the
name Mille-feuille itself appears in 1733
In French, the first mention of the Mille-feuille appears a little
later, in 1749

26. Gianduja (chocolate)
Gianduja or gianduia (Italian )
is a sweet chocolate spread containing about
30% hazelnut paste
invented in Turin
during Napoléon's regency
(1796–1814)
when the Mediterranean was under
a blockade by the British. A
chocolatier in Turin named Michele
Prochet extended the little chocolate
he had by mixing it with hazelnuts
from the Langhe hills south of Turin

27. Arrabbiata sauce
Arrabbiata sauce, or sugo
all'arrabbiata in Italian, is a
spicy sauce for pasta made
from garlic, tomatoes, and red
chili peppers cooked in olive
oil. "Arrabbiata" literally
means "angry" in Italian; the
name of the sauce refers to
the spiciness of the chili
peppers
Arrabbiata sauce is
usually served
with penne pasta

28. Cheddar cheese
Cheddar cheese is a relatively hard,
off-white (or orange if spices such
as annatto are added), sometimes
"sharp" (i.e., acidic)-tasting,
natural cheese. Originating in the British
village of Cheddar in Somerset, cheeses
of this style are produced beyond this
region and in several countries around
the world
The cheese originates from the village
of Cheddar in Somerset, south west
England. Cheddar Gorge on the edge
of the village contains a number
of caves, which provided the ideal
humidity and steady temperature for
maturing the cheese. Cheddar cheese
traditionally had to be made within
30 mi (48 km) of Wells Cathedral.
Cheddar has been produced since at
least the 12th century.

29. Bolognese sauce
known in Italian as ragù alla bolognese ragù
bolognese or simply ragù, is a meat-
based sauce originating from Bologna,
Genuine ragù alla bolognese is a slowly cooked
sauce, and its preparation involves several
techniques,
including sweating, sautéing and braising.
Ingredients include a characteristic soffritto of
onion, celery and carrot, different types of minced
or finely chopped beef, often alongside small
amounts of fatty lamb. Red wine and a small
amount of tomato concentrate or tomatoes are
added, and the dish is then gently simmered at
length to produce a thick sauce
The earliest documented recipe for a meat-based sauce (ragù)
served with pasta comes from late 18th century Imola, near
Bologna.[Pellegrino Artusi published a recipe for a meat sauce
characterized as being bolognese in his cookbook published in
1891

30. Kebab
Kebab are various Middle Eastern dishes originally
based on grilled meat, and now with many variants.
Two of the best-known kebab dishes are shish
kebab and doner kebab.
a kebab is a common dish, consisting of
a skewer with small pieces of meat or
seafood, together with vegetables such as
onions, tomatoes, and bell peppers. and
are usually cooked on a grill or barbeque
The practice of cooking meat on a stick or
skewer originates in prehistorical times,
possibly as long as a million years ago,
when early humans began cooking with
fire. Dishes prepared in a similar way
to kebab, with various cultural origins,
include anticucho, espetada, satay, souvla
ki, yakitori, and many others.

31. A dip or dipping sauce is a common condiment for many
types of food. Dips are used to add flavor or texture to a food,
such as pita bread, dumplings, crackers, cut-up
raw vegetables, fruits, seafood, cubed pieces
of meat and cheese, potato chips, tortilla chips, and falafel.
Unlike other sauces, instead of applying the sauce to the food,
the food is typically put, dipped, or added into the dipping
sauce (hence the name)
Dipping sauce
Dips are commonly used for finger
foods, appetizers, and other easily
held foods

32. In cuisine, an omelette or omelet is a dish made from
beaten eggs quickly fried with butter or oil in a frying
pan (without stirring as in scrambled egg). It is quite common
for the omelette to be folded around a filling such
as cheese, chives, vegetables, meat (often ham or bacon), or
some combination of the above
Omelette
According to the founding legend of the annual giant Easter
omelette of Bessières, Haute-Garonne, when Napoleon
Bonaparte and his army were traveling through
southern France, they decided to rest for the night near the
town of Bessières. Napoleon feasted on an omelette prepared
by a local innkeeper, and thought it was a culinary delight. He
then ordered the townspeople to gather all the eggs in the
village and to prepare a huge omelette for his army the next
day