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FOODREFERENCE.COM - Who’s Who Section
Short biographies of chefs, cooks, bakers, food & restaurant critics, cookbook authors, patrons, inventors, restaurant owners, etc
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     Who’s Who:        A   B   C   D-E-F   G-H-I   J-K-L    M-N-O    P-Q-R    S-T-U    V-W-X-Y-Z

 
• Mac Elhone, Harry
• Maggi, Julius
• Mallon, Mary (Typhiod Mary)
• Mars, Forrest Edward
• Mars, Frank C.
• Maytag, Fred
• McDonald, Maurice & Richard
• Mesnier, Roland
• Mitchell, William
• Monroe, Marilyn
• Montagne, Prosper
• Montagu, John
• Nelson, Christian Kent
• Nignon, Edouard
• Nostradamus
• Newbold, Charles
• Oribe, Furuta

Julius Maggi
(1846-1912)

Bouillon cubes are compressed, concentrated cubes of dehydrated meat or vegetable stock.

Bouillon cubes were first made commercially in 1882 by Swiss flour manufacturer Julius Maggi. He developed and produced them so the poor living in city slums (who could not afford meat) would have an inexpensive method for making nutritious soup.

 

 
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