Buzz
Food holds a central place in our lives, serving as both a necessity for survival and a canvas for culinary creativity. For some, it’s a basic need, while for others, it’s an opportunity to explore new flavors and traditions.
Whether seen as sustenance, a journey of discovery, or a way to connect with others, most people rarely ponder the origins of the items in their pantry. These foods seem timeless, but each has a unique history. Discover the stories behind ten everyday foods.
10. Sandwiches
One of the most debated food origin tales is the creation of the sandwich, often attributed to John Montagu, the fourth Earl of Sandwich. This 18th-century British nobleman was known for his intense gambling habits, often refusing to leave the card table for meals. He reportedly requested his chefs to serve him meat tucked between two slices of bread, forever changing the culinary landscape.
While the accuracy of this story remains uncertain, where did Montagu find his inspiration? It’s possible the Mediterranean, a frequent destination for the earl, played a role. Turkish and Greek cultures often featured mezze platters, where various foods were layered between or atop bread. Another theory points to Hillel the Elder, a Jewish religious leader from the first century BC, who created the Hillel sandwich—a mix of spices, nuts, and fruits between two matzos. The true origin of the sandwich, much like the mystery of how many licks it takes to reach the center of a Tootsie Pop, may remain unknown.
9. Beer
The earliest known alcoholic drink traces back to China, a 9,000-year-old concoction of rice, honey, and fruit. However, the first recognizable beer emerged in ancient Sumeria. Archaeologists have uncovered ceramic vessels from 3400 BC containing traces of beer. Additionally, a hymn to Ninkasi, the Sumerian goddess of beer, dating to 1800 BC, includes what reads like a step-by-step guide to brewing beer.
Beer’s popularity in ancient Sumeria stemmed from its perception as a safer alternative to water, which was often tainted by farm animal waste. Some experts even suggest that the Neolithic Revolution, the shift from hunter-gatherer lifestyles to agriculture, was driven by humanity’s desire for beer. Notably, many ancient cultures that brewed beer often credited its invention to a female deity.
8. 7 Up
In 1890, Charles Leiper Grigg relocated to St. Louis, Missouri, to pursue a career in advertising. Through various business ventures, he became involved in the soda industry, which he ultimately chose as his lifelong passion. His first creation was an orange-flavored beverage named Whistle, followed by another orange soda called Howdy. Despite their appeal, neither could rival the dominance of Orange Crush.
Later, Grigg shifted his focus to lemon-lime flavors, a move that would redefine his legacy. Initially marketed as Bib-Label Lithiated Lemon-Lime Soda, 7 Up included lithium, a mood-altering substance, until 1950 when its potential risks became apparent. The origin of the name remains a mystery, with theories ranging from the number of ingredients to the bottle’s size. The most plausible explanation is that Grigg was inspired by a cattle brand resembling “7UP,” a design he favored.
7. Popsicles
In 1905, Frank Epperson, a young resident of Oakland, California, accidentally left a glass of water mixed with powdered soda and a wooden stirring stick on his porch overnight. By morning, the mixture had frozen solid. Epperson shared his discovery with friends and family for years before patenting the idea in 1923.
Originally calling them “Eppsicles,” Epperson adopted the name “Popsicles” at his children’s suggestion. The treats quickly gained popularity, selling for five cents each. Epperson later sold the patent to the Joe Lowe Company, and Popsicles became a household name, synonymous with all ice pops, much like Band-Aids or Kleenex in the US.
6. Gatorade
In the summer of 1965, an assistant coach at the University of Florida observed that his players were highly vulnerable to heat-related illnesses. Seeking a solution, he consulted researchers at the University of Florida College of Medicine. They discovered that the athletes were losing electrolytes through sweat and failing to replenish the carbohydrates they burned for energy. To address this, they developed a carbohydrate-rich drink to compensate for these losses.
Early trials faced challenges, as the initial versions tasted so much like seawater that players vomited immediately. At the suggestion of Dr. Robert Cade’s wife, lemon juice was added to improve the flavor. Named after the university’s mascot, the Gator, the drink was christened Gatorade. (The original name “Gator-Aid” was dropped to avoid sounding medicinal.) In its debut year, the football team achieved a 7-4 record, credited to the energy boost from the drink. The following seasons saw even greater success, including the team’s first Orange Bowl victory.
5. Baguettes
A quintessential symbol of French cuisine, second perhaps only to escargot, the baguette is a slender, elongated loaf of bread. The name translates to “wand” or “stick,” reflecting its traditional shape. While the term “baguette” was first used to describe the bread in 1920, the bread itself has a much longer history.
Among the many theories about its origin, one of the most plausible involves August Zang, an Austrian officer credited with introducing Vienna bread and croissants to France. Zang also brought the first steam oven to France in the early 1800s. A less credible theory suggests that Napoleon Bonaparte requested his chefs to create bread that soldiers could easily carry in their trousers.
4. Ice Cream Cones
The first ice cream cone was invented by Italo Marchiony, an Italian, in 1896. (He even secured a patent for an ice cream cone machine in 1903.) However, it was Ernest Hamwi, a Syrian, who popularized them during the 1904 World’s Fair in St. Louis.
The story goes that Hamwi was selling zalabia, a waffle-like pastry, next to an ice cream vendor. When the ice cream vendor ran out of serving dishes, Hamwi ingeniously rolled one of his wafers into a cone shape. This innovation transformed the way ice cream was enjoyed. Hamwi later founded the Missouri Cone Company in 1910 to capitalize on his creation.
3. Bagels
The modern bagel most likely traces its roots to Poland. Historical records mention a Polish circular bread called obwarzanek, which evolved from German breads introduced by immigrants in the 14th century. Its popularity surged after Queen Jadwiga chose to eat obwarzanek during Lent, abandoning more elaborate breads.
Bagels gained widespread popularity in the 17th century when King Jan Sobieski permitted bakers outside Krakow to produce them. Their association with Jewish culture also began during this period, as Poland was among the first European nations to show relative tolerance toward Jews. (Despite this, some bishops warned against eating Jewish-made bagels, falsely claiming they were poisoned.)
2. Mayonnaise
While its origins are disputed, mayonnaise is most likely a creation of the Catalan-speaking inhabitants of Port Mahon on the Spanish island of Menorca, where it was known as salsa Mahonesa. Others argue for a French origin, crediting the chef of the French commander who captured Port Mahon in 1756 during the Seven Years’ War.
Later, some historians sought a more “Frencher” origin, suggesting it was originally called bayonnaise after Bayonne, a renowned French culinary town. In his 1808 Manual for Hosts, Alexandre de La Reyniere dismissed Bayonne as a place “known for nothing good in food.” It’s possible both regions independently developed mayonnaise, likely evolving from aioli.
1. Chewing Gum
The concept of chewing natural materials dates back to ancient Greeks, who chewed mastic gum, derived from the resin of the mastic tree. Evidence also suggests early Europeans chewed birch bark tar, though their reasons remain unclear. Modern chewing gum, however, owes its origins to Native Americans, who introduced European settlers to the practice of chewing spruce tree resin.
In the late 1840s, John Curtis commercialized the process by boiling resin and cutting it into strips, coating them with cornstarch to prevent sticking. However, spruce resin had drawbacks, particularly its unpleasant taste. The next breakthrough came from Mexico, where the Aztecs and Maya chewed chicle, a sapodilla tree derivative. Chicle became the primary ingredient in chewing gum until synthetic materials replaced it in the mid-20th century.
