Food, Celebrations, and Their Countries of Origin

Country-Based Origins of Foods and Celebrations

• Sushi originated in Japan.
• Tacos originated in Mexico.
• Oktoberfest is celebrated in Germany.
• Baguettes originated in France
• Paella originated in Spain.
• Kimchi originated in South Korea.
• Champagne refers to sparkling wine from France.
• Feta cheese was first made in Greece.
• Poutine originated in Canada.
• Döner Kebab originated in Turkey.
• Haggis is a national dish of Scotland.
• Sake is traditionally from Japan.
• Jollof rice is commonly associated with Nigeria or Ghana.
• Pho is a traditional noodle soup from Vietnam.
• Afternoon tea originated in the United Kingdom.
• Tiramisu originated in Italy.
• The first chocolate bar was made in the United Kingdom.
• Goulash originated in Hungary.
• Bobotie comes from South Africa.
• The Belgian waffle originated in Belgium.
• Saffron is most commonly associated with Iran.
• Ceviche originated in Peru.
• Borscht is a traditional soup from Ukraine or Russia.
• Worcestershire sauce originated in the United Kingdom.
• French fries originated in Belgium.
• Banh Mi comes from Vietnam.
• The first recorded use of coffee originated in Ethiopia.
• Shepherd's Pie is associated with the United Kingdom.
• Pad Thai comes from Thailand.
• The first cheeseburger was created in the United States.
• The first commercial pizza restaurant opened in Italy.
• Spain is the leading producer of olive oil.
• Tabasco originates from the United States.
• Curry first originated in India.
• Fondue is famous in Switzerland.
• Mooncakes are eaten during the Mid-Autumn Festival in China.
• Baklava is a specialty of Turkey or Greece.
• Gouda cheese originated in the Netherlands.
• Garam Masala comes from India.
• Tempura originated in Portugal.
• Feijoada is a traditional meal in Brazil.
• Tom Yum soup is a staple dish from Thailand.
• Surströmming is from Sweden.
• Couscous is traditionally from Morocco or North Africa.
• Black Forest Cake originated in Germany.
• Arepas are a staple in Venezuela or Colombia.
• Bibimbap means "mixed rice" in English.
• Asado (grilled meat) is the national dish of Argentina.
• Nutella was invented in Italy.
• Lutefisk is associated with Norway.

Local-Based Philippine Regional Specialties and Culinary Heritage

• La Paz Batchoy originated in Iloilo City.
• Pancit Habhab is a specialty of Quezon Province.
• Bagnet is associated with Ilocos Norte/Ilocos Sur.
• Piyaya is a delicacy from Negros Occidental, Bacolod City.
• Kansi is a dish from Iloilo or Bacolod, Negros Occidental.
• Inasal is associated with Bacolod, Negros Occidental.
• Sinanglay is a dish from Bicol Region.
• Piaparan is associated with the Maranao ethnolinguistic group.
• Tiyula Itum is a dish from Mindanao, Tausug cuisine.
• Etag is associated with Mountain Province, Cordillera.
• Binagol is a delicacy from Leyte.
• Chicharon Carcar is from Cebu.
• Satti is a popular dish from Zamboanga City.
• Durian Candy is commonly associated with Davao City.
• Kiping is associated with the Pahiyas Festival in Quezon.
• Kinilaw is similar to ceviche.
• Pancit Molo contains Wonton wrappers, pork/shrimp filling and broth
• Pastel (stuffed bread) is a delicacy of Camiguin.
• Puto Bumbong is traditionally served during Christmas/Simbang Gabi.
• Pancit Cabagan originates from Isabela.
• Imbaliktad is a dish from Ilocos Region.
• Dulce Prenda is a delicacy from Pampanga.
• Buko Pie's main origin is Laguna.
• Adobo sa Gata is from Bicol Region.
• Ginamos is common in Visayas/Mindanao
• Pancit Batil Patung is a specialty of Tuguegarao, Cagayan.
• "Halayang Ube" is made from purple yam or ube
• Lechon Cebu is known for using herbs and lemongrass stuffing.
• Pancit Malabon uses shrimp, oysters, and squid
• Sapin-Sapin is made of Glutinous rice flour, coconut milk, and sugar
• Pinikpikan is a ritual-based dish from Cordillera.
• Loming Batangas primarily contains egg noodles, pork liver, and chicharon
• Paksiw na Isda is cooked using vinegar.
• Puto Calasiao is a famous delicacy from Pangasinan.
• Pangat na Isda is also known as Pinangat or Sinigang sa Calamansi
• Tupig is a rice cake delicacy from Ilocos Region/Pangasinan.
• Tortang Talong consists of eggplant and egg.
• Pancit Luglug comes from Pampanga
• Linapay or Pinangat in Bicol uses Taro leaves for wrapping
• Sikwate is commonly found in Visayas/Mindanao
• Palapa is associated from Maranao
• Binungey is a rice cake cooked in Bamboo tubes
• Sundot Kulangot is a sweet from Ilocos Region
• Puto Maya is usually paired with Sikwate - Filipino hot chocolate
• Masi is a sticky rice ball delicacy from Cebu
• Bakasi uses Eel
• Durian Pie is a specialty dessert from Davao Region
• Nilupak is made from cassava or banana
• Suman sa Lihiya is wrapped in banana leaves
• Empanada de Ilocos is known for its bright orange color (Annatto/Achuete oil)

Historical Food Events

• Louis Pasteur discovered pasteurization.
• Egyptians first used yeast in bread-making.
• Nicolas Appert produced the first canned food in France.
• Napoleonic Wars led to the mass production of canned food for the French army.
• Mesopotamia(modern-day Iraq and Syria) cultivated and domesticated wheat.
• Fry's made the first chocolate bar in the United Kingdom (1847).
• Discovery of the New World(America) led to the spread of potatoes, tomatoes, maize, cacao and chili peppers.
• Sumerians first used fermentation to produce alcoholic beverages circa 3000 BC.
• Coca-Cola was first created in 1886.
• The Industrial Revolution led to mass production and mechanization in food processing.
• The Roman Empire used garum extensively(fermented fish sauce).
• Satori Kato invented instant coffee in 1901.
• Clarence Birdseye developed the frozen food process in the 1920s.
• The hamburger became popular at the 1904 St. Louis World's Fair.
• The potato famine (1845-1852) in Ireland led to mass migration and food shortages.
• Granula(1863) was the first commercially sold breakfast cereal.
• World War II led to the invention of powdered eggs and dehydrated foods.
• Percy Spencer invented the microwave oven in 1945.
• McDonald's revolutionized the concept of "fast food".
• The first food pyramid was introduced in Sweden (1974) to provide dietary guidance for balanced nutrition.
• The process of irradiation to preserve food was first approved (1950s-1960s).
• The first Starbucks coffee shop opened in 1971.
• The global spice trade during the 15th and 16th centuries was motivated by the European desire for spices.
• The fermentation of dairy products led to the development of the yogurt and cheese production industry.
• The first genetically modified food approved for sale was the Flavr Savr tomato in 1994.
• Marie-Antoine Carême and Justus von Liebig introduced "scientific cooking" and food chemistry.
• Haber-Bosch process enabled the production of artificial nitrogen fertilizer and increased global agriculture.
• Corn domestication began in Mesoamerica(modern-day Mexico), around 9000 years ago.
• The Neolithic Agricultural Revolution led to the development of beer and bread from barley.
• Refrigeration (19th century) allowed longer storage and reduced spoilage of perishable goods.
• The Green Revolution (1940s-1960s) introduced high-yield crops, pesticides, and fertilizers to prevent food shortages.
• The Silk Road spread spices, tea, sugar, rice and fruits like apricots and peaches.
• "Continental Breakfast" originated from lighter, bread-based European breakfasts (France and Italy).
• The Ancient Chinese and Egyptians used Salt as a preservative, around 2000 BC.s
• Coffee was banned in some European countries because of its association with political gatherings
• The first artificial sweetener, was saccharin, in 1879.
• Pre-columbian groups consumed the earliest forms of hot chocolate/cacao-based drinks.
• Discovery of vitamins revolutionized food science in the 20th century (early 1900's)
• World War II led to the mass production of canned Spam.
• Introduction of the drive-thru in fast food restaurants became widespread (1950s-1960s).
• The first food delivery service was in Naples, Italy ( Pizza delivery)
• The discovery of penicillin indirectly impacted food safety by leading to the development of what? (Antibiotics used in livestock farming)
• The term "Organic Food Movement" gained popularity in the 1960s-1970s.
• Chinese introduced soy sause.

Food-Related Inventions & Innovations

• Louis Pasteur invented pasteurization.
• Nicolas Appert developed the first process for canning food.
• Carl von Linde is credited with inventing the first modern refrigerator.
• Momofuku Ando created the first instant noodles in 1958.
• John Harvey Kellogg invented cornflakes in 1894.
• NASA and Nestlé scientists developed freeze-drying food, based on earlier techniques.
• Joseph Fry is credited with inventing the first chocolate bar in 1847.
• John Stith Pemberton invented Coca-Cola in 1886.
• Lloyd Groff Copeman invented the first electric stove in the early 1900s.
• Marcellus Gilmore Edson created the first commercially sold peanut butter.
• Fritz Haber and Carl Bosch developed the Haber-Bosch process for producing nitrogen fertilizers.
• Satori Kato created commercially successful instant coffee in 1901.
• Wilhelm Normann developed the first hydrogenated vegetable oil.
• Alfred Bird invented baking powder in 1843.
• Constantin Fahlberg created saccharin and the first artificial sweetener in 1879.
• Dr. William J. Kopp introduced the concept of food irradiation.
• Denis Papin invented the pressure cooker in 1679.
• Mark Post developed laboratory-grown meat (cultured meat) in 2013.
• Charlie Nagreen is credited with inventing the hamburger (though debated).
• Samuel Fahnestock invented the first soda fountain in 1819.
• James Caleb Jackson created the first commercially successful breakfast cereal, Granula, in 1863.
• Percy Spencer invented the microwave oven in 1945.
• Daniel Peter and Henri Nestlé popularized milk chocolate(1875).
• Gail Borden developed the process for making condensed milk in 1856.
• Thomas Adams invented the first commercial chewing gum in the 1860s.
• Pietro Ferrero created Nutella in the 1940s.
• William Post created Pop-Tarts in 1964 for Kellogg's.
• Taisho Pharmaceuticals developed the first energy drink, Lipovitan D.
• The Swedish National Board of Health invented the first modern food pyramid.
• Karl Busch is credited with developing the vacuum-sealed food storage method.
• Fredric Baur created Pringles and the tube packaging (Procter & Gamble).
• John Wheeley Lea and William Perrins invented Worcestershire sauce.
• Edward Anton Asselbergs created instant mashed potatoes.
• Pat Brown, founder of Impossible Foods, developed the first plant-based meat alternative in 2011.
• Liu An developed tofu(China, 2nd century BC)
• Gerry Thomas invented tv dinners for Swanson Foods (1953)
• Richard O. Marshall and Earl R. Kooi developed high-fructose corn syrup(HFCS).
• Dietrich Mateschitz and Chaleo Yoovidhya created Red Bull.
• Gary Erickson created clif bars.
• Kellogg's is credited with Nutri-Grain bars.
• Li Yu-Ying: Plant-based milk alternative(soy milk)
• Nicolas-Theodore Gobley artificial vanilla extract
• The first protein bars were developed by Clif Bar by Gary Erickson.
• John Boyd Orr added vitamins and minerals to foods
• William A. Mitchell Created Tang
• Bob Hoffman created protein powder supplements.
• Albert Wander created Ovaltine.
• Kikunae Ikeda created MSG
• Ruth Graves Wakefield created chocolate chip cookies.
• Julius Maggi created artificial meat-based flavor enhancers
• Walter Diemer invented bubble gum

Food Safety

• HACCP stands for Hazard Analysis and Critical Control Points.
• The "danger zone" temperature range is 4°C-60°C (40°F-140°F), where bacteria grow rapidly.
• FDA stands for Food and Drug Administration and USDA, the United States Department of Agriculture, and is responsible for regulating the safety of food in the U.S.,
• The minimum internal cooking temperature for poultry is 74°C (165°F).
• Salmonella causes Salmonellosis: bacterial infection.
• The best way to thaw frozen food is in the refrigerator, under cold running water, or using a microwave if cooked immediately.
• The bacteria type of E. coli is commonly found in undercooked ground beef.
• Cross-contamination transfers harmful bacteria from one surface to another.
• The recommended handwashing time for proper food safety is at least 20 seconds with soap and warm water.
• Botulism is caused by Clostridium botulinum.
• Food irradiation kills bacteria, parasites, and other pathogens without affecting nutritional value or taste.
• Norovirus is a foodborne illness often associated with contaminated shellfish.
• Refrigerator temperature should be below 4°C (40°F).
• Physical hazards are Glass, metal, or plastic
• FIFO is First In, First Out
• Raw poultry is commonly associated with Campylobacter and Salmonella bacteria can cause food poisoning
• Microbial growth, oxidation, enzymatic reactions are all parts of food spoilage
• internal cooking temperature for ground meat is 71°C (160°F)
• Bacillus cereus is linked to improperly cooked or stored rice and pasta
• TCS stands for Time/Temperature Control for Safety – foods requiring careful temperature control to prevent bacterial growth.
• The risk of Listeria monocytogenes can harm the fetus to pregnant women that are advised to avoid soft cheeses and deli meats.
• The cooling time recommended for food to reach a safe storing temperature is 60°C to 21°C or 140°F to 70°F within 2 hours and 21°C to 4°C or 70°F to 40°F within 4+ hours
• Diarrhea, nausea, vomiting, stomach cramps, and fever are the common symptoms of food poisoning.
• Trichinosis can be caused by consuming raw or undercooked pork.
• The primary purpose of preservatives in shelf life of spoilage
• Salmonella infection is associated with raw eggs
• Cross-contaminations can be prevented by seperate cutting boards.
• 63°C or 145°F is safe for cooking seafood to a flaky texture.
• The foodborne pathogen Clostridium perfringens thrives in foods left out to long.
• The cold shain preserves perishable foods like dairy, meat, and seafood.
• food recalls: Contamination with bacteria, Undeclared allergens, Foreign objects
• Clostridium botulinum causes botulism.
• The correct temperature to kill bacteria is ensured with a food thermometer
• Aluminum should not be used due to risk of toxic chemial reaciton
• Often linked Vibrio bacteria isVibriosis- raw oysters
• Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans food safety practice helps prevent Staphylococcus aureus food poisoning.
• Antibiotic resistance occurs after bacteria develop tolerance.
• The acidity pH level of food affects bacterial growth and the safety level.
• The maximum time perishable food should be left out is 2 hours but if higher temperatures then 1hr
• Inhibit bacterial growth with dehydration or drying.
• Overconsumption of caffeine can lead to caffeine poisoning.
• There is a risk Clostridium' botulinum spores is a honey.
• Food-grade packaging function: Protect it with contamination, spoilagee and life longevity
• Acrylamide creates a potent food danger for the human form (Acrylamide- carcinogenic)
• leafy greens E. coli Salmonella contaminate is high
• Vibrio cooking is high safe way to avoid danger contamination
• Bio, chem, physi are different types of food contamination
• food must cook 2 hours at the right temp prevent contamination

Fruit/Vegetable Classification

• Tomato: Fruit (botanically), vegetable (culinarily)
• Cucumber: Fruit (botanically)
• Bell pepper: Fruit (botanically)
• Potato: Vegetable (botanically - a tuber)
• Onion: Vegetable (botanically - a bulb)
• Avocado: Fruit (botanically - a berry)
• Pumpkin: Fruit (botanically - a type of squash)
• Corn: Fruit (botanically - a type of grain)
• Broccoli: Vegetable (botanically - a flower bud)
• Carrot: Vegetable (botanically - a root)
• Banana: Fruit (botanically - a berry)
• Eggplant: Fruit (botanically - a berry)
• Lettuce: Vegetable (botanically - a leafy green)
• Pea: Fruit (botanically - a legume pod)
• Sweet potato: Vegetable (botanically - a tuberous root)
• Okra: Fruit (botanically - contains seeds)
• Radish: Vegetable (botanically - a root)
• Zucchini: Fruit (botanically - a type of squash)
• Ginger: Vegetable (botanically - a rhizome)
• Coconut: Fruit (botanically - a drupe)
• Cashew: Fruit (botanically - a drupe nut is a seed)
• Pineapple: Fruit (botanically - multiple fruit composed of fused berries)
• Watermelon: Fruit (botanically - a berry called a pepo)
• Strawberry: Fruit (botanically - an aggregate accessory fruit)
• Peanut: Fruit (botanically - a legume pod, though considered a nut culinarily)
• Spinach: Vegetable (botanically - a leafy green)
• Turnip: Vegetable (botanically - a root)
• Grape: Fruit (botanically - a true berry)
• Apple: Fruit (botanically - a pome)
• Cherry: Fruit (botanically - a drupe or stone fruit)
• Fig: Fruit - botanically
• Pomegranate: Fruit (botanically - a berry with arils)
• Rhubarb: Vegetable (botanically - a stalk, though used as fruit culinarily)
• Persimmon: Fruit (botanically - a berry)
• Coffee bean: Fruit (botanically)
• Mango: Fruit (botanically - a drupe)
• Guava: Fruit (botanically - a berry)
• Lychee: Fruit (botanically - a drupe)
• Rambutan: Fruit (botanically - a drupe-like fruit)
• Date: Fruit (botanically - a drupe)
• Olive: Fruit (botanically - a drupe)
• Jackfruit: Fruit (botanically multiple fruit )
• Durian: Fruit (botanically capsule fruit)
• Kiwi: Fruit (botanically - a berry)
• Dragon fruit: Fruit (botanically a berry
• Acorn: Fruit is a nut
• Cranberry: Fruit is a berry
• Passion Fruit: Fruit is a berry
• Black peppercorn: Fruit is a drupe
• Starfruit: Fruit berry

Key Philippine Food Laws

• RA 10611 - Food Safety Act of 2013
  • Establishes food safety to protect health consumer
• RA 3720 - Food, Drug, and Cosmetic Act
  • FDA for health
• RA 7581 - Price Act
  • Price manipulation
• RA 8172 - ASIN Law
  • Mandates the iodization of salt to prevent iodine deficiency disorders.
• RA 8976 - Philippine Food Fortification Act of 2000
  • Requires fortification of staple food products with essential vitamins and minerals.
• RA 9296 - Meat Inspection Code of the Philippines
  • Meat inspect
• RA 1556 - Livestock and Poultry Feeds Act
  • Regulates the manufacture and of feeds (animals)
• RA 10845 - Anti-Agricultural Smuggling Act of 2016
  • Criminalizes large-scale smuggling of crops like rice
• PD 856 - Code on Sanitation of the Philippines
  • Covers food safety and sanitation regulations in food establishments and processing industries.
• RA 11374 - National Nutrition Council Act
  • Strengthens the National Nutrition Council (NNC