FOOD HISTORY TIMELINE
1780 to 1784 - Next
1780 The first mass-produced toothbrush was made by William Addis of Clerkenwald, England
1781 The settlement known as "El Pueblo de Nuestra Senora La Reina de Los Angeles de Porciuncula" (City of the Queen of the Angels) was founded. Now known simply as Los Angeles, California.
1781 John Turberville Needham died. He was an English naturalist, and one of those who believed in the spontaneous generation of life. He boiled some mutton broth, sealed it in glass containers and when he found living organisms present after a few days, he believed they came from nonliving matter. He was wrong - boiling does not destroy all bacterial and fungal spores.
1782 Andreas Sigismund Marggraf died. A German chemist who discovered beet sugar, which led to the development of the modern sugar industry.
1783 The first daily American newspaper was published in Philadelphia, 'The Pennsylvania Evening Post'
1783 The Montgolfier brothers successfully sent up some live animals in a hot air balloon, including a sheep and a roster.
1783 At Fraunces Tavern in New York City, General George Washington bids farewell to his officers.
1784 E. Kidner opened the first cooking school in Great Britain.
1784 Stephen McCormick was born. Inventor and manufacturer of cast iron plough with removable parts.
1784 Marie-Antoine Carκme was born in Paris, France. Marie Antoine Carκme was known as "the cook of kings and the king of cooks". He is the founder and architect of French haute cuisine. His story is one out of a Dickens novel.
He was one of 25 (?) children born to an impoverished family who put him out on the street at the age of about 10 to make his own way in the world. Lucky for the world he knocked on the door of a restaurant for a job. He might have knocked on the door of a blacksmith!
By the age of 21 he was chef de cuisine to Talleyrand. He also served as head chef to the future George IV of England, Emperor Alexander I of Russia, and Baron James de Rothschild. He wrote several large books on cookery, with hundreds of recipes and menus, a history of French cooking, instructions for organizing kitchens, and directions for elaborate architectural constructions of food for display (piθces montιes). Carκme died at the age of 48.