Buzz
It's been a few months since I last shared a food list, and since it's one of my favorite topics, I thought it was time for another round. This list introduces ten more facts that haven't yet appeared on Mytour. As always, feel free to share any other interesting tidbits you know in the comments so we can all continue learning together!
10. Nutmeg
The nutmeg tree is the unique source of two distinct spices: nutmeg (the one we all recognize) and the less common mace. In the 18th century, mace was highly popular as a flavoring for meat products and also plays an important role in the traditional preparation of French white sauce. In this process, the mace is infused with onion in hot milk before being combined with a flour and butter mixture to make béchamel sauce, the foundation of many French dishes. In the image above, the nutmeg is the brown seed, while the red outer layer is the mace.
9. Sushi
Sushi doesn’t actually come from Japan. It originated in Southeast Asia around the 4th century BC, where fish was salted and fermented with rice for preservation. After a few months of fermentation, the fish was removed from the rice and discarded. The practice spread to China, eventually making its way to Japan in the 8th century. The Japanese, however, preferred to enjoy the fish with the rice, giving birth to the modern Japanese version of sushi. In the 1980s, with the rise of health-consciousness, sushi became a global sensation. If you’re not fond of raw fish in your sushi, consider trying Korean kimbap (pictured above), which is very similar but usually contains cooked meat products instead.
8. Russian Service
While many of the flavors in Western cuisine can be traced back to French cooking, the style of service we are most familiar with – individual plates served and pre-filled – is known as Russian service, originating from the Czar's table. In French cuisine, it was customary to prepare all the food ahead of time and display it in large quantities on side tables, creating a lavish experience. However, this approach led to wasted food and the dishes often cooled down. Russian service, with food prepared by the chef in the kitchen, became popular for its convenience and efficiency, which is why it has become the standard for serving meals in our homes today.
7. Oldest Restaurant
Stiftskeller St. Peter, located within the walls of St. Peter's Archabbey in Salzburg, claims to be the oldest inn in Central Europe, with references to it dating back to 803 AD. It holds the distinction of being the oldest continuously operating restaurant and inn on Earth, with the motto on its website stating, “Genuine Salzburg hospitality for over 1,200 years.” St. Peter's Archabbey, founded in 696 AD by Saint Rupert, is also considered the oldest monastery in the German-speaking world. [Source]
6. Can Opener
The first tin cans used for food preservation appeared in the 1770s in the Netherlands, primarily used by the Dutch navy. The first patent for using tin cans to preserve food was granted in 1810 to Peter Durand, a British merchant. These early tin cans were often heavier than the contents inside and had to be opened with whatever tools were on hand – one can even included the instructions: “Cut round the top near the outer edge with a chisel and hammer.” It wasn't until 1855 that the first tin can opener was patented. The early openers worked much like knives until 1870 when a rounded wheel design was patented, which, although an improvement, still required considerable force to use. In 1925, the double-wheel tin can opener, which we use today, was patented and remains the most popular design.
5. Diet Soda
The first diet soda, named “No-Cal Soda-Pop,” was introduced in 1952. Hyman Kirsch and his son Morris, Russian immigrants living in Brooklyn, New York, started selling sodas in 1904. Their work with the Jewish Sanitarium for Chronic Disease inspired them to create a sugar-free beverage for the hospital's diabetic patients. They developed a line of zero-calorie, sugar-free sodas under the No-Cal brand, which became known for unique flavors like chocolate and black cherry. In the mid-2000s, the INOV8 Beverage Company revived the product.
4. Cola or Not?
Even though the name suggests otherwise, the main flavor components of a cola drink are actually sugar, citrus oils (from oranges, limes, or lemon peels), tamarind, cinnamon, vanilla, and an acidic taste. Cola manufacturers include small amounts of additional flavorings to distinguish their products from one another. These might include nutmeg and various other ingredients, but the core flavors most people associate with cola are vanilla and cinnamon. Phosphoric acid is commonly used to provide acidity, sometimes combined with citric acid or other isolated acids.
3. Honey
Honey doesn’t spoil. It’s the only known food that remains edible indefinitely in its raw form. In fact, archaeologist T.M. Davies uncovered a 3,300-year-old jar of honey in an Egyptian tomb, and to his surprise, it was still in excellent condition. For centuries, honey served as the world’s primary sweetener. Ancient Egyptian tomb reliefs from the 3rd century B.C. depict workers collecting honey from hives. Similarly, Chinese texts from the same era include poems and songs praising honey and its many uses. Today, honey remains an essential ingredient in cuisines across cultures. [Source]
2. Tasteless
The tongue is a muscle that contains glands, sensory cells, and fatty tissue, which work together to moisten food with saliva. You cannot taste food unless it has been mixed with saliva. For example, if salt is placed on a dry tongue, the taste buds won't recognize it. As soon as saliva is added, the salt dissolves, triggering the taste sensation. Additionally, without the sense of smell, even saliva can’t help you – our sense of smell plays a significant role in how we perceive the taste of food.
1. First Takeout
Initially founded in 1738 as a stand for street vendors, Antica Pizzeria Port’Alba officially opened in 1830 at Via Port’Alba 18 in the town center, becoming the world’s first pizzeria and takeout restaurant. This establishment replaced the vendors who would prepare pizza in wood-fired ovens and transport it to the streets in small tin stoves they balanced on their heads to keep it warm. The pizzeria quickly became a lively gathering spot for men in the streets. The clientele was largely composed of artists, students, and others with little money, so the pizzas were usually simple, often topped with oil and garlic. A unique payment system, called pizza a otto, was introduced, allowing customers to pay up to eight days after their meal. Remarkably, the pizzeria remains in business today.
