How the Hot Dog Found Its Bun
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Popsicles
“a handled frozen confection.” and “I was flat . . . same since.” Associated Press, “Frank Epperson, 89, Inventor of Popsicle, Dies in California,” New York Times, October 27, 1983, www.nytimes.com/1983/10/27/obituaries/frank-epperson-89-inventor-of-popsicle-dies-in-california.html.
“It has given . . . part of it all.” United Press International, “Popsicle inventor notes anniversary,” Daily Facts (Redlands, Calif.), March 16, 1973, 2.
Potato Chips
“fit for a king . . . could contrive”; “most credible”; and “Aunt Katie . . . plenty of these.” Dirk Burhans, Crunch! A History of the Great American Potato Chip (Madison, Wis.: Terrace Books, 2008), 16, 20–21.
Twinkies
“I shortened . . . the kids.” and “Some people say . . . never hurt them.” Edward Baumann, “James A. Dewar, 88; Created Twinkies Cakes,” Chicago Tribune, July 2, 1985, C6.
“WASP Soul Food.” Jerry Belcher, “Man who concocted the Twinkie dies; James A. Dewar’s Treat is part of America’s diet and folklore,” Los Angeles Times, July 3, 1985, 2 (Metro section).
Additives and Extras
Ice-Cream Cone
“He actually . . . tea cups.” Jim Salter (Associated Press), “Ice cream cone’s birth topic of heated debate,” Grand Rapids Press (Michigan), October 5, 2003, A5.
“Many of the . . . 100 years ago.” “Centennial ode to the cone,” Chicago Tribune, July 9, 2004, 22 (Editorial section).
Maple Syrup
“the chase”; “she might . . . the snow”; “strict compliance”; and “pleasant drink,” Rowland E. Robinson, “Old-Time Sugar-Making,” Atlantic Monthly, vol. 77 (1896), 467–68.
“picture pioneer . . . by none.” Vermont Department of Agriculture, “Sugar Making by the Indians,” Bulletin, 1914, 17.
Marmalade
“Janet Keiller . . . own marmalade.” C. Anne Wilson, The Book of Marmalade (Philadelphia: University of Pennsylvania Press, 1999), 64.
Mayonnaise
“[E]vidently, he . . . Port Mahon.” and “[T]he Richelieu . . . makes sense.” Debbie Elliot, National Public Radio (Weekend All Things Considered), August 13, 2006.
Nutella
“Every chocolatier . . . make chocolate.” Clara Ferreira-Marques (Reuters), “Turin hosts month-long feast dipped in layers of chocolate,” Star-Ledger (Newark, N.J.), May 12, 2004, 40 (Savor section).
“famous.” Alan Davidson, Tom Jaine (ed.), The Oxford Companion to Food (New York: Oxford University Press, 2006), 375.
“the Piedmontese . . . sweet taste.” Elena Kostioukovitch, Why Italians Love to Talk About Food (New York: Macmillan, 2009), 96.
Whipped Cream
“Yes, the chemists . . . the housewives’ cares.” Kenneth T. Downs, “You Mean You Never Have Any Luck At Whipping Cream?” Indiana Evening Gazette, April 26, 1935, 3.
Worcestershire Sauce
“as far as . . . in India.” and “We have . . . own truth.” R. W. Apple Jr. (New York Times), “Don’t ask what makes Lea & Perrins Worcestershire so special—they won’t tell,” Seattle Post-Intelligencer, August 30, 2000.
Drinks
Champagne
“The orgies . . . champagne brings.” and “These phenomena . . . from happening.” Don and Petie Kladstrup, Champagne: How the World’s Most Glamorous Wine Triumphed Over War and Hard Times (New York: HarperCollins e-books, 2005), Kindle locations 589, 628.
Coca-Cola
“Someone in need . . . Pemberton’s products.” and “The medical properties . . . mental depression, etc.” Constance L. Hays, The Real Thing: Truth and Power at the Coca-Cola Company (New York: Random House, 2004), 96, 100–101.
Gibson Martini
“found himself . . . cocktail parties.” Irma von Starkloff Rombauer, Marion Rombauer Becker, Joy of Cooking (New York: Simon and Schuster, 1975), 50.
Irish Coffee
“I’m the man . . . Joe Sheridan.” Foynes Flying Boat Museum website, www.flyingboatmuseum.com/irishcoffee_chef.html.
Ovaltine
“nourishing food supplement.” “100 years of Ovomaltine—a power brand celebrates its centenary,” Swiss News, October 1, 2004, 36.
“[H]e marketed . . . as it were.” Nick Walker, “Alpine beverage takes root in the subtropics,” South China Morning Post, August 1, 2006, 2 (Supplements).
“Every day . . . bright and keen.” “The days when ovaltine ruled,” Bristol Evening Post (UK), May 18, 2004, 38.
Pink Lemonade
“Pete was . . . long chances.”; “There were . . . could find none”; “Without giving any . . . fine strawberry lemonade”; and “with no particular . . . a rich pink.” George Conklin, Harvey W. Root, The Ways of the Circus: Being the Memories and Adventures of George Conklin, Tamer of Lions (New York: Harper and Brothers Publishers, 1921), 229–30.
“One day while . . . his chance discovery.” “Inventor of Pink Lemonade Dead,” New York Times, September 18, 1912.
Tea
“increasing concentration and alertness,” Jane Pettigrew, The Tea Companion: A Connoisseur’s Guide (London: Quintet Publishing Ltd., 2004), 10.
White Zinfandel
“the TV Guide of wines.” David L. Coddon, “Over, under, sideways, down—red wine is the best in town,” San Diego Union-Tribune, March 3, 2005, 47 (Entertainment section).
“Oh, okay . . . pronounce it.” and ““I was thinking . . . making it.” and “Oh, my God, it’s got . . . me at the time.” Tyler Colman, “Bob Trinchero on the first Sutter Home white zinfandel,” Dr. Vino’s wine blog, January 18, 2011, www.drvino.com/2011/01/18/white-zinfandel-sutter-home-trinchero-first-1975/.
“It’s been an amazing . . . happened to me.” Tim Patterson, “Cellar Scene,” Wines & Vines, August 1, 2005, 58.
Kitchen Inventions and Innovations
CorningWare
“I figured . . . the furnace.” Randolph Picht (Associated Press), “He dishes out new ideas for Corning,” Daily Intelligencer (Doylestown, Penn.), August 1, 1986, 15A.
Dishwashers
“[e]xactly how . . . came.” New York Sun, “Woman and Home,” Bradford Era (Pennsylvania), April 11, 1892, 2.
“the best mechanical construction, durability, and adaptation to its line of work.” Charles Panati, Panati’s Extraordinary Origins of Everyday Things (New York: Perennial Library, 1987), 103.
Linoleum
“[F]ull of my imaginative impulse . . . Lord Mayor of London.’” Sarah Hosking, Liz Haggard, Healing the Hospital Environment: Design, Management and Maintenance of Healthcare Premises (New York: Routledge, 1999), 86.
Matches
“walking encyclopedia.” and “By the accidental . . . light was obtained.” Walter Scott, The Monthly chronicle of North country lore and legend, vol. 4, 1890, 147, 148.
Microwaves
“In the field . . . prepared mind.” Morton A. Meyers, Serendipity in Modern Medical Breakthroughs (New York: Arcade Publishing, 2007), 7.
“solving my own situation.” and “The educated scientist . . . what can’t be done.” Don Murray, “Percy Spencer and His Itch to Know,” Reader’s Digest, August 1958, 114.
Paper Towels
“a carload . . . toilet use”; “harsh tissue dangers”; and “scratches awful, mummy.” “Manufacturing: Tissue Issue,” Time, August 22, 1938, www.time.com/time/magazine/article/0,9171,788421,00.html#ixzz1JFFAyp1S.
Saran Wrap
“It sold . . . over bowls.” and “It pops into . . . flash of pride.” Associated Press, “Saran Wrap, marking 40 years in use, began as a lab byproduct,” Toledo Blade (Ohio), January 25, 1994, 19.
Teflon
“Instead of discarding . . . the ‘empty’ tank,” Royston M. Roberts, Serendipity: Accidental Discoveries in Science (New York: John Wiley & Sons, Inc., 1989), 187.
Selected Sources and Further Reading
Lots of research went into each entry in this book, making it difficult to mention every resource utilized. But
here’s a list of some books broad in scope that I carefully studied for this work and that are worth perusing if you want more on food or drink in general or on this topic in particular.
American Century Cookbook: The Most Popular Recipes of the 20th Century (1997) by Jean Anderson
Beyond the Ice Cream Cone: The Whole Scoop on Food at the 1904 World’s Fair (2004) by Pamela J. Vaccaro
Do Donuts Have Holes? Fascinating Facts About What We Eat and Drink (2004) by Don Voorhees
A History of Food (2009) by Maguelonne Toussaint-Samat
The New Food Lover’s Companion (2001) by Sharon Tyler Herbst
On Food and Cooking: The Science and Lore of the Kitchen (2004) by Harold McGee
The Oxford Companion to American Food and Drink (2007) edited by Andrew F. Smith
The Oxford Companion to Food (2006) by Alan Davidson (edited by Tom Jaine)
Panati’s Extraordinary Origins of Everyday Things (1987) by Charles Panati
Rare Bits: Unusual Origins of Popular Recipes (1998) by Patricia Bunning Stevens
Serendipity: Accidental Discoveries in Science (1989) by Royston M. Roberts
10,001 Food Facts, Chef’s Secrets & Household Hints (2000) by Myles H. Bader
What Caesar Did for My Salad: Not to Mention the Earl’s Sandwich, Pavlova’s Meringue and Other Curious Stories Behind our Favourite Foods (2010) by Albert Jack
About the Author
Josh Chetwynd is a journalist, broadcaster, and author. He’s worked as a staff reporter for USA Today, the Hollywood Reporter, and U.S. News & World Report. His writing has also appeared in such publications as the Wall Street Journal, the Times (of London), and the Harvard Negotiation Law Review. He lives in Denver, Colorado, with his wife and two children and is always up for a good meal.
Table of Contents
Front Cover
Title Pg
Copyright
Contents
Introduction
Starters and Small Plates
Main Courses
Desserts
Candies and Snacks
Additives and Extras
Drinks
Kitchen Inventions and Innovations
Acknowledgments
Notes
Selected Sources and Further Reading
About the Author