Food

1813. The French Cook by Louis Eustache Ude introduces haute cuisine to Britain.
1828. Le Cuisinier parisien by Antonin Careme.
1895. Le Cordon Bleu teaches French haute cuisine.
1928. World Association of Chefs’ Societies founded at the Sorbonne.
1929. American Culinary Federation.
1933. Eugénie Brazier earns six Michelin stars and writes La Mère Brazier.
1938. Larousse Gastronomique, a food encyclopedia.
1946. James Beard hosts I Love to Eat on NBC for a year.
1948. Dione Lucas hosts To The Queen’s Taste on CBS for a year.
1952. Helen Brown’s West Coast Cook Book promotes California cuisine: vegetables, fruits, lean meats, seafood, and low saturated fat.
1962. Practical Cookery textbook.
1969. Fernand Point writes Ma Gastronomie and founds La Pyramide.
1971. Culinary Revolution at Chez Panisse (1971) in Berkeley led by owner Alice Waters.

1862. Jerry Thomas popularizes mixed drinks in NYC saloons.
1948. The Fine Art of Mixing Drinks by David A. Embury.
1976. New Albion Brewing Company is the first American craft beer microbrewery.
1983. Mendocino Brewing Company is the first brewpub.

Cooking
https://en.wikipedia.org/wiki/Food_processor
https://en.wikipedia.org/wiki/Mandoline
https://en.wikipedia.org/wiki/Meat_slicer
https://en.wikipedia.org/wiki/Brigade_de_cuisine

Spices

• https://en.wikipedia.org/wiki/Template:Culinary_herbs_and_spices
• cloves, cinnamon, quinine, citrus peel, cardamom, marjoram, chamomile, coriander, juniper, hyssop, ginger, and labdanum
• gentian, angelica, cardoon, cinchona, lemon balm, lemon verbena, juniper, anise, fennel, zedoary, ginger, mint, thyme, sage, bay laurel, citrus peels, liquorice, cinnamon, menthol, saffron, rue, wormwood, and elderflowers.
• Mirepoix is 2:1:1 onions, celery, and carrots. Simmer in oil for soffritto.

Sauces

• egg yolk is an emulsifier due to lecithin and protein.
• Roux is equal parts butter and flour.
• Mother sauces
  • bechamel sauce: white roux, milk, and nutmeg
  • veloute sauce (“velvety”): blond roux and light stock.
    • Allemande sauce (“German”): veloute, egg yolk, heavy cream, lemon juice.
  • espagnole sauce (“Spanish”): brown roux with meat stock
  • Hollandaise sauce: butter, egg yolk, and lemon juice.
  • mayonnaise: oil, egg yolk, and lemon juice.
  • tomato sauce.
• ragu is a meat sauce for pasta. Bolognese sauce is minced beef, soffritto, tomato sauce.
• Vinegar is fermented by yeast and acetic acid bacteria.
• Worcestershire sauce: anchovies, vinegar, tamarind, onions, garlic.

Flavocol better butter is movie theater flavoring.

Soup

• Court-bouillon (“short broth”) is a quickly-cooked broth for poaching fish.
• Stock or bone broth is simmered so collagen forms gelatin. Season with mirepoix.
  • bouquet garni: parsley, bay leaf, thyme.
• Consommé is simmered meat broth with mirepoix, tomatoes, and egg whites. Solid raft of fat is skimmed off.
• Gelatin filtration separates clarified stock from gelatin and particles at low temperature. Bulk water freezes while particles are trapped in a gelatin network, and the water is allowed to melt while keeping the gelatin intact.

Curing uses salt to remove water.

• prosciutto is uncooked, unsmoked ham, served thinly sliced.
• Smoking seals the outer layer but adds carcinogenic polycyclic aromatic hydrocarbons.
• Nitrites add red color from nitrosomyoglobin and are probably carcinogenic.

Cheese

• Milk is an emulsion of butterfat in water, which also contains protein, carbohydrate, and minerals. Casein protein is normally negatively charged, forming 100 nm micelles with an outer layer of κ-casein hydrophilic tails. The isoelectric point is the pH at which amino acids are neutral.
• Cream is a high-fat layer skimmed from milk.
  • Fermented to crème fraîche or sour cream.
• Curdling coagulates casein and butterfat into curd. Cheesecloth then strains the curd from whey liquid, which is 5% carbohydrates and 1% protein.
  • Acid causes charged tails to become neutral and nonpolar. Acid can come from lactic acid fermentation, or added vinegar for paneer.
  • Rennet (rennin or chymosin) and pepsin cleave κ-casein, removing its hydrophilic tails.
• Fresh cheese: fromage blanc, queso fresco, paneer.
  • Italian mozzarella is fibrous from pasta filata (“pulled paste”) kneading.
  • Italian ricotta is a light whey cheese made by further fermenting and heat denaturing.
  • Cottage cheese is skimmed milk curds and cream. It is mild and clumpy.
  • Cream cheese is fresh coagulated curd, such as Italian mascarpone.
• Brined: feta is crumbly Greek sheep and goat cheese. Halloumi is a squeaky Cyprus sheep and goat cheese with a high melting point for grilling.
• Semi-soft cheese: Havarti and Munster are mild with high moisture.
• Medium-hard cheese
  • Dutch Gouda and Norwegian Jarlsberg
  • Swiss-type cheeses are “cooked” by incubating with thermophilic bacteria at 45°C, then pressed. Swiss cheese or Emmental has holes. Fondue uses Swiss Gruyère.
• Semi-hard cheese has low moisture. UK cheddar. Colby and Monterey Jack rinse the curd for a milder flavor.
• Hard cheese for grating. Italian parmesan, Italian sheep pecorino, and Dubliner.
• Mold
  • Soft-ripened cheese is aged from the rind inwards. Italian brie and French Camembert.
  • Washed-rind cheese is periodically washed in brine to grow a firm, pungent Brevibacterium rind. Limburger is a soft French cheese.
  • Smear-ripened cheese is stronger. French Munster.
  • Blue cheese has strong Penicillium flavor: Italian Gorgonzola, French sheep Roquefort, English Stilton.

Omelette: beat eggs with milk or cream and fill with cheese, onion, mushroom, tomato, meat.
Deviled egg: hard-boiled egg cut in half and filled with yolk mixed with mayonnaise and mustard.
Caesar salad: romaine lettuce, croutons, lemon juice, olive oil, eggs, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.
Waldorf salad (1896): celery, apples, walnuts, and grapes in mayonnaise.

Italian pasta: boil in water salty as the sea until al dente or firm “to the tooth”.

• long: round spaghetti or vermicelli, oval linguine, flat fettuccine, very wide pappardelle.
• short: gnocchi are dough lumps. orzo look like grains of rice. fusilli or rotini is corkscrew shaped. rotelle is wheel-shaped.
  • tubes: macaroni is smooth and small. penne is cut at an angle. rigatoni is large and ridged.
• stuffed: ravioli are squares.
• tortellini is ring-shaped. Fill and roll each piece, then pinch the ends together.
• lasagna is baked (“al forno”) in flat sheets and filled with cheese, ragu, bechamel, or vegetables.

Poland: pierogi dumplings

Tofu: coagulate soy milk into bean curd 豆花 or 豆腐脑 with salts like calcium sulfate (gypsum) or calcium chloride.

Thai food

• Pho
• Spring rolls
• Sriracha sauce

Korean food

• Fermented kimchi with napa cabbage or Korean radish.
• Japchae: stir fry boiled vegetables with glass noodles.
• Bulgogi: thin marinated meat.
• Gochujang is a fermented red chili paste.
• Soju: 22% alcohol from rice or barley.

Indian food

• naan
• roti
• paratha
• garam masala: fennel, cardamom, cinnamon, cumin, cloves, mace, coriander, Indian bay leaf or malabathrum, peppercorn, red chili.
  • British curry powder: turmeric, coriander, fenugreek, cinnamon, cumin, black pepper, ginger, and cardamom
• sambar lentil stew with pigeon pea and tamarind broth.
• Idli breakfast bread of rice and fermented black lentils.
• Kashmir: rogan josh is lamb and curry with red alkanet color.

Candy

• candy cane and lollipops

Food technology

• Thickening or stabilizing agent: seaweed carrageenan, carob bean gum, pectin (complex starch in fruit pulp and peels).