Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago.
KFC (Kentucky Fried Chicken) was founded by Colonel Harland Sanders, an entrepreneur who began selling fried chicken from his roadside restaurant in Corbin, Kentucky, during the Great Depression. Sanders identified the potential of restaurant franchising, and the first "Kentucky Fried Chicken" franchise opened in Salt Lake City, Utah, in 1952. KFC popularized chicken in the fast-food industry, diversifying the market by challenging the established dominance of the hamburger. Branding himself "Colonel Sanders", the founder became a prominent figure of American cultural history, and his image remains widely used in KFC advertising. The company's rapid expansion made it too large for Sanders to manage, so in 1964 he sold the company to a group of investors led by John Y. Brown, Jr. and Jack C. Massey.
KFC was one of the first fast-food chains to expand internationally, opening outlets in Britain, Mexico, and Jamaica by the mid-1960s. Throughout the 1970s and 80s, KFC experienced mixed success domestically, as it went through a series of changes in corporate ownership with little or no experience in the restaurant business. In the early 1970s, KFC was sold to the spirits distributor Heublein, which was taken over by the R. J. Reynolds food and tobacco conglomerate, which later sold the chain to PepsiCo. The chain continued to expand overseas, and in 1987 KFC became the first Western restaurant chain to open in China. (Full article...)
Tea (in reference to food, rather than the drink) has long been used as an umbrella term for several different meals. English writer Isabella Beeton, whose books on home economics were widely read in the 19th century, describes meals of various kinds and provides menus for the "old-fashioned tea", the "at-home tea", the "family tea", and the "high tea".
Teatime is the time at which this meal is usually eaten, which is mid-afternoon to early evening. Tea as a meal is associated with the United Kingdom, the Republic of Ireland, and some Commonwealth countries. Some people in Britain and Australia refer to their main evening meal as "tea" rather than "dinner" or "supper", but generally, with the exception of Scotland and Northern England, "tea" refers to a light meal or a snack. A tea break is the term used for a work break in either the morning or afternoon for a cup of tea or other beverage. (Full article...)
The staple food of the Lao is sticky rice (Lao: ເຂົ້າໜຽວ, khao niao). Laos has the highest sticky rice consumption per-capita in the world with an average of 171 kilograms (377 lb) of sticky rice consumed annually per person. Sticky rice is deeply ingrained in the culture, religious tradition and national identity of Laos. It is a common belief within the Lao community that no matter where they are in the world, sticky rice will always be the glue that holds the Lao communities together, connecting them to their culture and to Laos. Affinity for sticky rice is considered the essence of what it means to be Lao. Often the Lao will refer to themselves as luk khao niaow (Lao: ລູກເຂົ້າໜຽວ), which can be translated as 'children or descendants of sticky rice'. (Full article...)
There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used. (Full article...)
After a lengthy public debate over whether to place the station to the east or west of the Wallkill River, it was built in 1870 on the east bank, within the village of New Paltz. The rail line was formally opened during a large ceremony on December 20, 1870. A decade later the station had become a popular departure point for the Mohonk Mountain House by many vacationers, including two U.S. presidents. In the late 19th century, over a dozen stagecoaches ran between the station and Mohonk daily. (Full article...)
Paul Bocuse B. February 11, 1926 – d. January 20, 2018
Paul Bocuse (French pronunciation: [pɔl bɔkyz]; 11 February 1926 – 20 January 2018) was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine.
A student of Eugénie Brazier, he was one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969. (Full article...)
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