Food Culinary Culture
Browse timelines in Food Culinary Culture.
Showing 61-75 of 101 timelines
Sub Categories
New Nordic Cuisine and the Nordic Food Movement (2004-2015)
12entries
2003 - 2015
Nikkei Cuisine in Peru and Japan (1899–2018)
12entries
1873 - 2018
Nobu Matsuhisa and the Spread of Japanese–Peruvian Fusion (1975–2005)
14entries
1973 - 2005
Noma and René Redzepi (2003-2017)
14entries
2003 - 2017
Nouvelle Cuisine in France (1960s-1980s)
14entries
1962 - 1977
Olmec and Preclassic Mesoamerican Foodways (c. 1500–400 BCE)
13entries
6700 BCE - 400 BCE
Parisian Grand Hotels and Fine Dining (1850-1930)
12entries
1835 - 1928
Pasteurization and Industrial Milk Processing in Europe & North America (1880-1950)
15entries
1880 - 1950
Paul Bocuse and the Lyon Culinary Renaissance (1960s-2000s)
14entries
1954 - 2020
Phoenician and Carthaginian Maritime Food Networks (c. 1200–146 BCE)
13entries
1200 BCE - 146 BCE
Portuguese introduction and diffusion of chili peppers across Asia and Africa (c. 1500–1700)
14entries
1493 - 1700
Postwar Processed Convenience Foods in the United States (1945-1975)
15entries
1946 - 1975
Rene Redzepi's Nordic–Asian Experiments at Noma (2004–2018)
12entries
2003 - 2018
Roger Vergé and Provençal Nouvelle Cuisine (1960s-1990s)
13entries
1950 - 2015
Roman Banquets, Street Food, and Urban Markets (c. 200 BCE–300 CE)
12entries
200 BCE - 301