Alphabet Food Timeline

By aguilarclara_02
  • 17,000 BCE

    Oysters

    Archaeological evidence suggests oysters were consumed from the dawn of humanity forwards. Easy to collect, nourishing and tasty, these versatile molluscs were consumed raw, cooked, and preserved.
  • 17,000 BCE

    Rice

  • 10,000 BCE

    Flour

  • 7000 BCE

    Beans

  • 6500 BCE

    Apples

  • 5000 BCE

    Quinoa

  • 5000 BCE

    Yogurt

    Food historians generally agree the genesis of yogurt and other fermented milk products was discovered accidentally by Neolithic peoples living in Central Asia. These foods occurred naturally due to local climate and primitive storage methods. About milk, sour milk & sour cream. Yogurt has long been associated with good health and long life. Yogurt became popular in America after WWII.
  • 4000 BCE

    Watermelon

  • 4000 BCE

    Gapes

    The grape vine is native to southern Europe and the Near and Middle East...The vine is thought to have been brought into cultivation in the Caucasus region...about 4000BC, although wine from wild grapes was already being made by that time. Cultivated varieties spread to norhtern Mesopotamia, Syria, Palestine, Egypt and north Africa; also eastwards to Iran, Bactria and Sogdiana and (about 120 BC) onwards to China
  • 3200 BCE

    Chicken

  • 2000 BCE

    Noodles

    Ancient and Medieval pasta dishes were both savory (made with meat, pepper, onion, saffron) and sweet (made with honey, nuts, and soft cheeses). According to the food historians, layered & stuffed pastas (lasagne, ravioli) are a Medieval invention. 17th and 18th century English and American cookbooks contain recipes for macrows, or macaroni. Thomas Jefferson is said to have introduced the first pasta machine to America in 1787.
  • 1500 BCE

    Vanilla

  • 200 BCE

    Turkey

  • 100

    Lobster

  • 100

    Jam (Fruit)

  • 200

    Eggplant

  • Xavier Souppe

  • Dressing (Vinegar)

  • Iced Coffee

  • Unsalted Butter

  • Milk Shakes

  • Pizza

    Various combinations of cheese and flat bread [baked and fried] were commonly eaten by ancient peoples. The tomato is a new world food introduced to Europe by returning Spanish and Portuguese explorers in the 16th century. By the 17th century, tomatoes and their byproducts (sauces, soups) were staple ingredients of many southern European recipes. References to Neapolitan-style pizza surface in English print in the mid-19th century.

  • Kiwi

  • Shrimp Alfredo

  • Zucchini

  • Hazelnut Spread (Nutella)