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Most anthropologists believe that cooking fires began only about 250,000 years ago. The discovery of fire would eventually be one of the most used resource for Culinary arts and cooking.
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Coriander was used as a culinary herb in Egypt around 1500 B.C.
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Egyptians began using cinnamon as a spice around 1450 B.C.
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The Chinese invented soy sauce around 1100 B.C. and they started using it on their food.
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The Incas of Peru started freezing potatoes in the snow for preservation purposes around 1000 B.C.
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Tomatoes started becoming cultivated in Mexico in 800 B.C.
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Palm sugar, woks, and Tofu were all being used in China around 5 B.C.
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Archestratus wrote the first cookbook called Hedypathia in 4 B.C.
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The Chinese make cast-iron stoves around 25 A.D. so they can cook food.
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By Daniel Mendez
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Caviar is mentioned as an hors d'oeuvres in Rabelais' work "Pantagruel".
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The first potatoes arrive in England from Colombia, brought by Sir Thomas Harriot.
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Le Vrai Cuisinier is the first cookbook to summarize the French Nobilities cooking practices.
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Beauvilliers is credited with having the first real restraunt in Paris and he wrote a book called "L'Art de cuisiner".
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One of the greatest and most underrated of the master chefs is born. Soyer was a chef but also an inventer and notable charity worker.
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Sir Humphrey Davis seperates salt into 2 elements. This discovery eventually leads to better preserving processes,
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Gas is first used for cooking this year and interest grew as the availability of gas spread.
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The Cordon Bleu is founded in Paris.
