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Man Visits The Last Restaurants Of Once-Popular American Chains

Man Visits The Last Restaurants Of Once-Popular American Chains
Posted in : History, Restaurant on by : EYEONFOOD
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Don Pablo’s The chain of full-service Mexican restaurants once had 120 locations, but was down to one after a series of bankruptcies. The last standing location in Norwood, Ohio recently shut down. Bonanza Bonanza was founded by Dan Blocker, a star in the TV western with the same name. It was one of the earliest
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TEN FOODS DISCOVERED TOTALLY BY MISTAKE

TEN FOODS DISCOVERED TOTALLY BY MISTAKE
Posted in : History, List on by : EYEONFOOD
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Can you imagine a world without coffee or chocolate chip cookies? From coffee to chocolate chip cookies to nachos, some of the world’s best food and beverages were completely discovered by accident. Thanks to human luck or divine intervention, these famous foods have achieved iconic status in the food industry. These food items are loved
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How One Man In Nazi Germany Created Fanta Soda

Posted in : Food, History, Video on by : EYEONFOOD
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How One Man In Nazi Germany Created Fanta Soda Fanta is a brand of fruit-flavored carbonated drinks created by The Coca-Cola Company and marketed globally. There are more than 100 flavours worldwide. The Fanta drink originated as a cola substitute in Nazi Germany under a World War II trade embargo for Coca-Cola ingredients in 1940. Moral of the story.. Limitations create a room for creativity!

10 Origins Of Common Foods

10 Origins Of Common Foods
Posted in : Facts, History on by : EYEONFOOD
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10 Origins Of Common Foods Food is perhaps one of the most important things in our lives. While some look at it as just a means with which to continue living, others look at it as an art, a reason to broaden their culinary horizons. Whether they view food as nourishment, exploration, or a medium for socialization
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The Untold Truth Of Budweiser

The Untold Truth Of Budweiser
Posted in : Drinks, History, Video on by : EYEONFOOD
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The Untold Truth Of Budweiser Country music. Apple pie. And Budweiser beer. Yes, there’s nothing more iconically American than the red-white-and blue label of a can of Bud. How American is it? Budweiser was even briefly renamed “America.” But how much do you actually know about the King of beers? Here’s a surprising look at
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45 Delicious Facts About Cooking

45 Delicious Facts About Cooking
Posted in : Facts, History, Pics on by : EYEONFOOD
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45 Delicious Facts About Cooking   The ability to tame fire and ice to cook and store food helped humans develop new technology and innovations.[18] Smoke, chiefly from indoor cooking fires, kills about 1.5 million people every year in the developing world.[18] Historically, women were most vulnerable to the dangers of cooking, especially because they
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Rethinking Nashville’s Southern Approach To Food

Rethinking Nashville’s Southern Approach To Food
Posted in : History, Southern, Video on by : EYEONFOOD
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Rethinking Nashville’s Southern Approach To Food Chef Julia Sullivan may be born and raised in Nashville, but she doesn’t consider herself to be a “southern chef”. At her restaurant, Henrietta Red, she challenges herself to approach food differently than the classic southern restaurant by utilizing lots of seafood and steering away from pork.

18th Century Cheese Curd Fritters

18th Century Cheese Curd Fritters
Posted in : Cheese, History, Video on by : EYEONFOOD
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18th Century Cheese Curd Fritters Today’s recipe is a little different: Cheese-curd fritters from Eliza Smith’s 1758 cookbook, “The Compleat Housewife.” We found it a bit challenging to make cheese curds in camp, but we managed to pull it off. If you don’t want to go to those lengths, you can often find cheese curds
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How Pine Nuts And Spinach were Used In 18th Century Spanish Cooking

How Pine Nuts And Spinach were Used In 18th Century Spanish Cooking
Posted in : Healthy, History, Video on by : EYEONFOOD
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How Pine Nuts And Spinach were Used In 18th Century Spanish Cooking I’ve been doing this one for years for Christmas Dinner … but, I lightly toast the pine nuts in olive oil, I pre-plump the raisins (or currants work well too) in hot water, then when the nuts are done, I pull them out
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