Category: History of food

Before the ubiquitous Food Guide Pyramid of the 1990s, the USDA introduced an influential nutritional diagram in 1984 known as the Food Wheel. This circular guide marked a significant shift in American dietary recommendations, moving beyond simple nutrient adequacy to focus on the overall diet.

Over the past few decades, ingredients in common processed foods have become significantly more complex, with some popular items now containing up to 40% more components than they did in earlier times. The fundamental question of why have food ingredients changed over time is a multifaceted one, shaped by technological progress, global markets, and evolving consumer desires.

The global organic food market is expected to grow from $253.96 billion in 2025 to over $660 billion by 2034. This explosive growth prompts the question: How did organic food become popular? The journey from a niche, counter-cultural movement to a mainstream industry is marked by shifting consumer values and landmark events.

Archaeological evidence from Spain's El Mirón Cave suggests human consumption of mushrooms may date back to the Paleolithic era, thousands of years ago. The multifaceted reasons why humans eat fungus extend far beyond basic sustenance, encompassing unique flavors, powerful nutrients, and traditional medicinal uses that continue to influence our diet today.

Archaeological evidence and observations of modern hunter-gatherer communities reveal that our Paleolithic ancestors did not follow a strict three-meals-a-day schedule. Instead of eating on a fixed timetable, the answer to how many meals did cavemen eat a day is tied to opportunity and availability, a stark contrast to modern eating habits.

In the early 1990s, the USDA released its iconic Food Pyramid, recommending a diet high in carbohydrates and low in fat. This endorsement fueled the pervasive low-fat craze, where countless Americans began avoiding dietary fat in the belief it would lead to better health and weight loss.

Archaeological findings confirm early humans cooked and consumed starchy root vegetables as far back as 170,000 years ago, demonstrating that carbohydrates have been a dietary staple for millennia. The story of how and when carbs became a 'thing' is not a recent phenomenon but a tale woven throughout human evolution, agriculture, and modern science.

Tea is the world's most widely consumed beverage after water, with its origins tracing back to the evergreen plant species *Camellia sinensis*. The biological origin of tea lies in the borderlands of southwestern China, northern Myanmar, and northeast India, a region known for its ecological diversity.

For most of human history, eating three meals a day was not the norm; ancient Romans considered eating more than once a sign of gluttony. So, how did 3 meals become the standard eating pattern for much of the modern world, and what forces shaped this modern habit?

The term “vegan” was officially coined in 1944 by Donald Watson, though historical evidence suggests abstaining from animal products dates back over 2,000 years. This history indicates that plant-based diets have deep roots, influencing the modern movement. So, when did being a vegan become a thing? It's a journey rooted in ethical and dietary evolution.