History of Caesar salad

In 1924, restaurateur Caesar Cardini (1896–1956) invented the Caesar Salad at the restaurant of the Hotel Caesar in Tijuana, Mexico, over the Fourth of July weekend.

Running low on food, Cardini tossed together leftover ingredients from his kitchen—romaine lettuce, garlic, croutons, Parmesan cheese, boiled eggs, olive oil and Worcestershire sauce – to create a salad for his guests at tableside.

Caesar salad became particularly popular with the Hollywood moviei crowd that frequented Tijuana during Prohibition and it was a feature dish at Chasen’s and Romanoff’s in Los Angeles.

Caesar salad went on to be voted the “greatest recipe to originate from the Americas in fifty years” by the International Society of Epicures in Paris.

In the late 1930s, the Caesar salad was popularized in Europe by Walls Simpson, who, as the Duchess of Windsor, traveled widely with the Prince of Wales. In 1948, Caesar Cardini trademark the garlic dressing that gives the salad its distinctive flavor.
History of Caesar salad

History of Mayonnaise

Mayonnaise is a stable emulsion of oil, egg yolk and either vinegar or lemon juice.

Historically, mayonnaise was based on aioli, a Catalan and Privencal sauce that combined olive oil, eggs and garlic.

Pliny the Elder (AD23-79) who was a Roman procurator in Tarragona on the Cataklan coats, seems to refer to aioli when he writes in his Natural History that when garlic ‘is beaten up in oil and vinegar it swells up in foam to as a surprising size’.

In the late eighteenth century, the French whipped the egg and slowly added oil.

According to the Oxford English Dictionary, the sauce got its present name of mayonnaise purely by accident through a printing error in an early 1841 cookbook.

Mayonnaise was mentioned in cookbooks published in the United States by 1829, but did not become an important condiment until the end of the nineteenth century. Many Germans dishes use mayonnaise or other sauces with mayonnaise as a base.

Recipes for making mayonnaise and for using it as an ingredient in other dishes began to appear regularly in American cookbooks by 1880, and in cookery magazines shortly thereafter.

The first known attempt to manufacturer commercial mayonnaise occurred in 1907, when a delicatessen owner in Philadelphia marketed it as Mrs. Schlorer’s Mayonnaise.

He mixed up a batch of his wife’s mayonnaise in the back of his store and added preservatives.

In 1912, Manhattan delicatessen owner Richard Hellman began marketing a shelf-stabilized mayonnaise packed in jars. He soon released that the secret to his success was based on his wife, Nina recipe of mayonnaise she put on the sandwiches and salads.

The rest is mayonnaise history with Hellman’s Mayonnaise becoming one of the best selling spreads of all time. It was trademarked as Blue Ribbon label in 1926.
History of Mayonnaise