Food Timeline>Culinary History Timeline
social history, manners & menus
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USA culinary traditions & historic surveys
Meals, meal times & holiday fare
Restaurants, chefs & food service
Social customs & dining etiquette
---Food and Eating: An Anthropological Perspective, Robin Fox, Social Issues Research Centre
---Resources for the Anthropological Study of Food Habits (bibliography), Illinois State University
---History of Eating Utensils, from the Anthropology Dept. at the California Academy of Scientists
--- History of the Art of Table Setting, Claudia Quigley Murphy, c. 1921
---Table service (French, Russian, English, American
---Table Manners Became Polite, Christian Science Monitor
World surveys
---International cuisines, history and popular foods
---History of Vegetarianism, International Vegetarian Union

---Prehistory---Why did humans begin cooking their food?
---Prehistory---Prehistoric Puzzle: Diet and Substinence [in Africa]
---10,000BC---Agriculture begins I & II
---5th millenium BC, Egypt---culture & cuisine
---2,500BC, South America---Lost Crops of the Incas
---2300BC, Mesopotamia---Sumerian diet & first written recipes
---700BC, Phrygia---Funerary feast of King Midas, University of Pennsylvania
---450-350BC, Greece---Public (and Private) Eating in Greece & original Olympic fare
---4th Century BC, Etruscans---Etruscan origins of Tuscan Cuisine
---100-500AD, Egypt---Feeding Karanis
---200, Britain---Roman cuisine
---700, New Mexico---Pueblo Peoples, Crow Canyon
---400-1000, Britain--- Anglo-Saxon Anglo-Saxon & Norman foodways
---700-1100, Europe---Viking foods: I, II & III
---900-1400, Europe---Medieval foods
---1000-1350, New Zealand---Maori foodways
---13th century Italy---Marco Polo & the Merchants of Venice
---13th century, Colorado--- Pueblo Peoples subsistence
---1253, Mongolia---Mongolian food, William of Rubruk. Compare with today's nomad cuisine.
---12th-14th centuries, Iceland---Food and Feud in Saga Iceland, Gary Martin
---1453, Turkey---Ottoman cuisine
---Renaissance Italy---Romeo & Juliet's food
---Renaissance Italy--- The Last Supper, as depicted by Leonardo Da Vinci
---Elizabethan England---Shakespeare's food
---1577, England---Of the Food and Diet of the English, Holinshed's Chronicles
---1585, North Carolina---Indian food and cooking in eastern North Carolina
---1588, England---Food & rations on Sir Francis Drake's Golden Hind
---1588, Virginia---Thomas Hariot's A Brief and True Report of the New Found Land of Virginia, published in London
---17th century, Netherlands---Dinner at the Time of Peter Paul Rubens (with moderized recipes)
---17th century, New France---Food in the time of Champlain...compare with Habitant food & Bush food
---1610, Virginia---What did the colonists eat?
---1621, Plimoth---Pilgrim Thanksgiving
---1633, London---Herball or General Historie of Plantes, John Gerard: compare with King's American Dispensatory [1898] & A Modern Herbal, M. Grieve [1931]
---1651, France---Modern French cuisine
---1660, London---Dining with Samuel Pepys, Essays on History of Nutrition and Dietetics, American Dietetic Association
---1690, South Carolina---Rise of the Georgetown Rice Culture
---1690, Salem MA---Puritan cooking
---1691, England---Bill of Fare of Seventy-Five Noble Dishes of Excellent Food, Thomas Tryon (one of the first vegetarian cookery books)
---1699, England---British military rations
---18th century, England---Cultural rules of dining, Types of foods & Dinner of the upper classes
---18th century, America---Colonial American fare
---18th century, New York City---Fraunces Tavern
---18th century, American south--- Slave subsistence
---1742, Virginia---First cookbook printed in America
---1744, Virginia---George Washington's Rules of Civility
---1756, Princeton University---Residential, Dining and Social Facilities
---1766, Paris---Mathurin Roze de Chantoiseau opens the first restaurant...more info
---1772, Philadelphia---City Tavern, frequented by the signers of our Declaration of Independence
---1773, Boston---Boston Tea Party
---1775-1781, U.S.---Supplying Washington's Army
---1776, Royal Navy---Nelson and His Navy-Diet and Victualling, ship's biscuit & cheese
---1777, Pennsylvainia---George Washington's Camp Chest (mess kit)
---1777, Pennsylvania---Valley Forge Commissariat
---1780s, Virginia---George Washington's Mount Vernon kitchens
---1782, Paris---restaurants & caterers
---1787, Virginia---Thomas Jefferson's pasta machine
---1782-1834, California---Agriculture, Drought & Chumash Congregation in the California Missions
---1789, France---French Revolution fare
---1794, U.S. Navy---First "official" rations
---1798, Montreal--- Food of the French fur traders, cooking techniques & wild plants
---19th century, United States---Early American & pioneer foodways
---19th century, Minnesota---Food and agriculture of the Voyageurs and Ojibwe peoples
---19th century, Indiana.---Condiments of the Early 19th Century, description & recipes
---19th century, Maine---Lobstering then and now
---19th century, Missouri---Frontier food & recipes
---19th century, Montana---Homestead History: Food on the Frontier
---19th century, England---Menus & cookbooks
---19th century, Russia---Samovars & tea
---1801, France---Napoleon's eating habits
---1803, United States---Monthly bills of Fare, Susannah Carter's Frugal Housewife
---1812, Canada---Messing arrangements of the British Army during the War of 1812 & food
---1814, Canada---The Pemmican War
---1815, Virginia---Breakfast & Dinner at Jefferson's Monticello
---1820, New Jersey--- Col. Johnson eats a tomato at the Salem Cty Courthouse...or did he?
---1820s, Rochester NY--- Public dining options on the Erie Canal
---1820s, Paris---Careme redefines the chef profession
---1826, Paris---Jean Anthelme Brillat-Savarin's Physiogie du Gout, full text here
---1826, Boston---Union Oyster House
---1830, Indiana---Dietary patterns of the Early Midwest
---1830s, Massachusetts---Taverns, dining out, Asa Knight store & milk consumption, Old Sturbridge Village
---1832, U.S. Army---Coffee replaced rum in soldier rations
---1833, La Junta Colorado---The diningroom & kitchen at Fort Bent
---1834, NYC--- Delmonico's menu
---1837, South Hadley, MA--Deacon Porter's Hat and other food traditions from Mt. Holyoke Female Seminary
---1840, USA--- Census of Agriculture
---1840, England---Afternoon tea, custom attributed to Anna, 7th Duchess of Bedford
---1840s, West U.S.--- Provisions for the Oregon Trail
---1840, South Carolina---Rice Planter Lifestyle, The Rice Museum
---1847, California---Chinese food in America
---1847, Washington D.C.---Brown's Hotel bill of fare I & II
---1848, Boston---Hotel Keepers, Head Waiters and Housekeeper's Guide, Tunis Canpbell
---1849, California---Gold rush fare
---1850, Iowa---Pioneer foodways and farm life
---1851, Nantucket, MA---Chowder, from Herman Melville's Moby Dick (Chapter 15)
---1855, Nebraska---What did Nebraska's school children eat for lunch? & frontier watermelons
---1856, San Francisco---Complimentary Dinner, Howard Engine Company No. 3
---1857, Kentucky---Louisville Hotel
---1857, Canada---The Emigrant Housekeeper's Guide to the Backwood of Canada
---1859, Walden Pond, Massachusetts---Wild Fruits, Henry David Thoreau
---1860, South Carolina---Collapse of the Georgetown Rice Culture, The Rice Museum
---1860, Boston---Bill of Fare, Mrs. S. L. Skilton's Eating House
---1860s, London---Bills of Fare, Mrs. Beeton's Household management
---1860s, Wyoming---Charles Baker's provisions for the long trip out west
---1861-1865, Civil War---Civilian recipes, soldier rations & slave foods
---1861, London---Picnics
---1862, Civil War---Of Seders in the Civil War
---1862, Cariboo Gold Rush, British Columbia---General store
---1862-1894, New York City--- Delmonico's menus (no prices)
---1865, Washington D.C.---Lincoln's second Inauguration Ball Bill of Fare
---1866, Washington D.C.---Ebbitt House Dinner menu, wine list & dining hours
---1866, Texas---Charles Goodnight's cowboy chuck wagons
---1866, Boston---Bill of Fare, Wells L. Egerton & Co. Ladies and gents dining rooms
---1867, New York City---Market Assistant, Containing a Brief Description of Every Article of Human Food Sold in the Public Markets in the Cities of New York, Boston, Philadelphia and Brooklyn
---1869, Boston---Knox & Co. Horticultural Dining Rooms, dinner menu
---1869, London--- Sainsbury's opens for business
---1870s, Coney Island NY---Feltman's, Stauch's & Nathan's
---1872, Providence, RI---The first diners I & II about NJ & VT diners
---1872, Yellowstone WY---A History of Concession Development in Yellowstone National Park, 1872-1966
---1873---Grande Dictionnaire de Cuisine, Alexander Dumas (in French)
---1875---Complimentary Dinner Bill of Fare, Newton (NJ) Fire Company
---1876, New York---Menu for a 16 course meal, and other dinners, Practical Cooking and Dinner Giving, Mary Henderson
---1876, Philadelphia--- Cafe Leland, Centennial Exhibition
---1876, Southwest U.S.---Fred Harvey Houses, the first U.S. fast food restaurants
---1876, Battle Creek MI---Dr. Kellogg & the origin of the breakfast cereal industry
---1877, Minneapolis---Entertaining etiquette & Bills of Fare, Buckeye Cookery
---1877, San Francisco---Russ House menu
---1880s, France---Claude Monet's cooking journals
---1880s, Promontory UT---Restaurants & boarding houses
---1886, U.S.---Rules of Etiquette and Home Culture
---1888, U.S.---Vending machines come to America
---1890s, London---Victorian Kitchen and Table Tools
---1890, U.S.---Menu for a Christmas Dinner, Godey's Ladies Book
---1892, Texas---Thanksgiving menu, Brackenridge Hall, University of Austin
---1892, Mitchell, South Dakota---The Corn Palace
---1892, Michigan---A Year's Breakfasts & Dinners, Ella Eaton Kellogg
---1893, Chicago---Columbian Exposition
---1895, United Kingdom---Brunch
---1896, American dining customs and table manners, Youth's Educator for Home and Society
---1896, New York---Bills of Fare, Charles Ranhofer's Epicurean
---1896, U.S.---Fannie Farmer's Suitable combinations for serving, Boston Cooking-School Cook Book
---1898, Hamilton Ontario--- Public School Domestic Science, Mrs. J. Hoodless
---1900s, New York City---Ellis Island canteens
---1900, New York City---Menus from Louis Sherry, The Plaza Hotel, The Waldorf, Haan's, Child's Lunchrooms, and The Cooper Lunch Counter
---1900, Russia---History of court dining, Alexandra's Names Day & Tatiana's birthday, Imperial luncheon at the Alexander Palace
---1901-2, Buffalo NY---Food & drink at the Pan-American Exhibition, Pabst Restaurant menu
---1901-present, Stockholm---Nobel Prize banquet menus
---1902, Philadelphia PA---Horn & Hardart's first automat
---1902, London---Old Cookery Books and Ancient Cuisine, C. Carew Hazlitt
---1903, New York City---Dinner at the Fifth Ave. Hotel I & II
---1904, St. Louis Exposition---Meals & menus
---1906, Japan---The Book of Tea, Kakuzo Okakura
---1906, Alaska---Menus from the Cecil Cafe (Fairbanks) & Royal Cafe (Cleary Creek)
---1906, Wilmington Delaware---Longwood Garden Parties hosted by Pierre S. duPont
---1906, New York City---New York pushcarts & Manufacturing of foods in tenements
---1909, U.S.---Advertisement for Deviled meats from the Wm. Underwood Company
---1910, Douglas Alaska---Grocery Dept., P.H. Fox's Store
---1910, Montana---Homesteader foodways
---1911, New York---The Grocer's Encyclopedia, Artemis Ward
---1912, United Kingdom---Titanic dinner menus, first and second class
---1913, San Francisco CA---Dinner at Hotel St. Francis...compare with 1915 menu
---1914, Alaska---Solstice dinner on the Steamer Yukon
---1914-1918, WWI--- Recipe for Victory: Food and Cooking in Wartime, University of Wisconsin
---1914-1918, WWI---British & German soldier rations & memoirs
---1916, Memphis TN---Piggly Wiggly, America's first self-service grocery store opens
---1916, U.S.---Baking bread in the WWI Army
---1916, U.S.---Elements and Theory and Practice of Cookery: A Textbook of Domestic Science for Use in Schools, Mary Emma Williams
---1917, U.S.---Army Special Rations, WWI
---1918, U.S.---Wheatless Wednesdays
---WWI, North Carolina---What we are doing to conserve food and keep down waste, Food production and conservation in North Carolina & Quest for food substitutes
---1929, U.S.--- Breakfasts, Luncheons and Dinners: How to Plan Them..., Mary D. Chambers
---1920s, U.S.---Picnic Time, Lydia Pinkham Co.
---1920s, New Zealand---Wellington Cafe Culture
---1920-1933, United States--- Prohibition: primary documents and food & drink
---1921, U.S.---Fine dining on the Union Pacific Railroad & photos from the 30's-60's
---1921, Dallas TX---The Pig Stand, America's first drive-in restaurant
---1922, Sacramento, CA---Oriental Grill Menu
---1922, New York---How to Prepare and Serve a Meal, Lillian B. Landsdown
---1922, U.S.--Good Housekeeping's Book of Menus, Recipes and Household Discoveries
---1923, Los Angeles, CA---Spanish-American dishes from El Cholo
---1925, New York---The Story of a Pantry Shelf, Butterick Publishing Co., popular American brands and their histories.
---1926, New York---Steak houses in New York City
---1930-1939, United States---Depression-era foods: soup kitchens, WPA projects, family dining
---1930s, USA---Evolution of the Ice Cream Stand, National Park Service
---1930s-1960s USA---Roadside dining in America
---1930s, Maine---Moody's Diner menu
---1931, St. Louis---Irma S. Rombauer's Joy of Cooking, Joy of Cooking
---1934, NYC---Rainbow Room, supper menu
---1935, New Jersey---Bahrs Landing Restaurant, Sandy Hook
---1936, New Jersey--- Dining on the Hindenburg ---1936, California---United Airlines launches inflight catering
---1937, Idaho---CCC Heyburn State Park Friday menu with unit quantities & costs
---1938, Wisconsin---Thanksgiving Menu, CCC Camp Sawyer, Hayward
---1938, London--- Cafe menu, F.F. Woolworth
---1939, New York City---World's Fair Dining options
---1939, United Kingdom---Rationing & at Sainsbury's
---1939, United Kingdom---Meals on Wheels, a tradition of serving our seniors
---1940-1949, United States---Rationing, soldier foods, civilian fare
---WWII, Australia---Families and Food: Wartime Tucker
---1940s, San Diego---Theater concession stands: Fox & State Theatres
---1941, Las Vegas---Hotel El Rancho Vegas
---1941, U.S.---Gourmet (magazine) launches. Selected articles online (1943--present)
---1942, U.S.---Food rationing, NJ rationing book & nutritional guidelines
---1942, Puyallup, WA---What people ate at Camp Harmony, Japanese Relocation Center
---1942-1945, U.S.------1944, U.S.---Army kitchen trucks & Thanksgiving menu
---1945, United Nations---Food and Agriculture Organization is founded
---1946, Guantanamo Bay, Cuba---Ship's Service Restaurant menu, Naval Station
---1946, U.S.---Dinner on the Western Pacific Railroad
---1947, U.S.---Microwave ovens (aka radar ranges)
---1947, U.S.---C.A.R.E. Packages
---1947, U.S.---Worthington Foods, manufactured soy products for American consumption
---1948, Germany---The Berlin Airlift
---1948, India---Key to Health, Mahatma K. Gandhi
---1950-1959, United States---Popular foods & family menus
---1950, U.S.---Diner's Club begins the credit card industry
---1950, U.S.---Salad bars
---1950s, U.S.---Tex-Mex goes mainstream America & seniors enjoy Early bird specials
---1951, U.S. Army---Field messing in forward areas
---1953, United Nations---U.N. soldier food service
---1953, U.S.---Doomsday Diet: Dining in Darkness compare with current FEMA food guidelines
---1953, U.S.--- Civil Defense survival rations (includes pictures)
---1956, Alcatraz---Dining room rules, inmate regulation #33
---1960s, Anaheim---Tahitian Terrace Menu, Disneyland
---1960s, U.S.---Popular American foods & pictures of our favorite food packages I, II & III
---1960, British Columbia---Christmas menu, 918th Squadron, Baldy Hughes Air Station
---1961, Massachusetts---Julia Child's Kitchen (now displayed at the Smithsonian)
---1963, U.S. Army---Operational Rations Current and Future
---1963, Portland OR---Farrell's Ice Cream Parlor menu
---1964, NYC World's Fair---Dining facilities in the Festival of Gas Pavillion
---1964, New York City---Japanese steak houses are introduced to America by Rocky Aoiki
---1964, United States---"Soul food"
---1970s, U.S.---Food of the Seventies, popular snack items
---1971, Chicago IL---Official Dinner Commemorating the 100th Anniversary of the Chicago Fire
---1976, New York City---Windows on the World
---1976, Washington D.C.---State Dinner for Queen Elizabeth and Prince Philip
---1979, U.S.---Feeding America (formerly America's Second Harvest
---1980s, U.S.---Popular dishes, menus & products
---1980s, U.S.---Personal chefs & amuse bouche
---1986, Italy---Slow Food Movement, dedicated to preserving foods from extinction
---1987, U.S.---Chefs tables
---1990s, U.S.---Popular dishes, menus and products
---1996, U.S.---What do Americans Eat?, U.S. Agriculture Fact Book 1998
---2000, U.S.---Americans' Dining-Out Habits, Restaurants USA
---2000, U.S.---Profiling Food Consumption in America, U.S. Agriculture Fact Book 2000-1
---2002, U.S.---Hot Menu Items & What's for Breakfast?, Restaurants USA
---2003, U.S.---DOD Combat Feeding Program, Group food & Submarine food.
---2006, U.S.---America tailgates!
--2007, U.S.--- Baseball stadium concessions
---2007, U.S.---What's Hot & What's Not, Chef Survey, National Restaurant Association
---2008, U.S.---Economy's effect on consumers' meal strategies, NPD
---2008, Beijing--- Olympic Village dining & U.S. delegation foods
---2009, Washington D.C.---Barack Obama's Inaugural Luncheon Menu...with recipes!
---2009, U.S.--- Recessipes reflect our current economic situation

---Future food & industry trends---

America's Changing Appetite
Hospitality Industry trends
The Strategic Framework for FAO 2000-2015, United Nations