Every so often, this photo makes the rounds of Facebook and Reddit, claiming that many beloved “authentic” dishes are much, much younger than you may imagine:
Well, I did some research and yes… this infographic\photo is largely accurate:
Apple Crumble – Wikipedia doesn’t have much on the history of crumbles specifically but does note that while certain dishes go back a long way – fruit cobblers were invented in Colonial America – “crumbles became popular in Britain during World War II” due to wartime rationing of baking ingredients.
Banoffee pie – Invented by Nigel Mackenzie and Ian Dowding, the owner and chef (respectively) of the Hungry Monk Restaurant in Jevington, East Sussex. They created the dessert in 1971, basing it on an American recipe for “Blum’s Coffee Toffee Pie” from San Francisco. However, they could not get the dessert to gel correctly, so they substantially altered the original recipe into something they *could* make.
Blended Iced Coffee – This is a sketchy one. Iced coffee traces its history back to Vienna in the late 1700s, although that version of iced coffee wasn’t especially popular. Mazagran, a drink invented by French soldiers in Algeria, is likely the “granddaddy of iced coffee”, although the drink was simply made with cold water, not ice or ice water. However, BLENDED iced coffee – that thing you’d recognize from Starbucks – was invented in Westwood, California at the Coffee Bean and Tea Leaf coffee shop in 1987. Still, the drink didn’t become a national obsession until Starbucks started selling them in 1995.
Bubble Tea – Although two Taiwanese tea shops have competing claims for this invention – the Chun Shui Tang Tea Room and the Hanlin Tea Room – it’s clear that in the 1980s one of them added tapioca balls to tea with milk and sugar, itself a thing popularized in Taiwan by Dutch colonials in the 1620s. Taiwanese immigrants to the US brought the drink to California in the 1990s, where it spread across the US.
Butter chicken – Admittedly, this recipe didn’t appear out of thin air… curry’s been in thing in India for centuries. But this particular recipe comes from Kundan Lal Jaggi and Kundan Lal Gujral, who ran the Moti Mahal restaurant in the Daryaganj neighborhood of Old Delhi. Fun fact: they also invented the popular lentil dish dal makhani.
Carbonara – The contentious one. It’s not entirely surprising that smoked meat + cheese and\or cream + pasta would be popular over the centuries. But modern carbonara is said to have been invented by Italian army cook Renato Gualandi in 1944. He was helping prepare a big dinner for US officers, and foodwise the US Army had “fabulous bacon, very good cream, some cheese and powdered egg yolks”. Italian food historian Luca Cesari doesn’t believe that exact story, but does believe the gist of it, that US Army bacon was in plentiful supply in Rome just after liberation, and the dish was popular with American servicemen. Also, the first printed recipe for this comes from a cookbook published in CHICAGO in 1952.
Carpaccio – based on the Piedmont specialty carne cruda all’albese, carpaccio was invented in 1963 by Giuseppe Cipriani, founder of Harry’s Bar in Venice. Harry’s, which is still open, was popular with Ernest Hemingway and Charlie Chaplin. Cipriani also invented the bellini, a drink made from Prosecco and peach nectar.
Chicken tikka masala – This is a tough one, ‘cos you’re gonna make SOMEBODY mad no matter which you choose. Tikka masala was, for sure, invented in the United Kingdom in the late 60s or early 70s. But exactly WHO depends on which story you believe: that it was invented in Glasgow by Ali Ahmed Aslam, or was invented somewhere in London by Bangladeshi chef unknown. You can imagine what the Brexit vs. Scottish Independence crowds think.
Chocolate fondant – An easy one: invented by chef Michel Bras in 1981. Bras currently runs the restaurant Bras Michel et Sébastien in Laguiole, France. The restaurant has made several “best restaurants in the world” lists and had three Michelin stars until 2017, when Bras gave them up so he could “experiment” more.
Ciabatta – Ciabatta bread was first produced in 1982, by Arnaldo Cavallari, who called the bread ciabatta polesana after Polesine, the area he lived in. The recipe was subsequently licensed by Cavallari’s company, Molini Adriesi, to bakers in 11 countries by 1999. Yes, ciabatta is a licensed style of bread.
Currywurst – Another easy one: currywurst was invented in 1949 when a Berliner named Herta Heuwer traded some sausages to some British soldiers in exchange for ketchup and curry powder. You can even go to the currywurst stand Heuwer ran back in the day (it’s still open!) and read the historic plaque about her.
Doner Kababs – Although vertical rotisseries were invented in the Ottoman Empire in the mid-1800s – leading to the Arab schwarma, the Greek gyro, and Mexico’s al-pastor (via Lebanese immigrants) – the specific dish that makes a doner kebab – rotisserie meat, salad and chili sauce stuffed in a pita – began with Turkish “guest workers” in Germany in the 1960s. Oddly, however, London was the site of the first known kebab shop, although they almost certainly came to London via Berlin.
Fartons – Yes, a hilarious name for a tasty pastry. They were created by Spain’s Polo (baking) family in the 1960s as the perfect pastry to dip in horchata, much like the ol’ biscotti & coffee combo. You can still buy them from the Polo family today: https://www.fartonspolo.com/
General Tso’s Chicken – This was invented by a Hunan chef named Peng Chang-kuei. He was the official government banquet chef of the Chinese Nationalist government, and fled to Taiwan after the Communists took control of the mainland. He came to New York in 1973 and opened his own restaurant on East 44th Street. The dish was initially a dud until he added brown sugar… then it became wildly successful, spreading to Chinese restaurants across the US in months, not years.
Continue reading “Dishes Newer Than You Think – It’s TRUE!”