History of Coffee: Spreading of Coffee Consumption to England and France
Around 1580 a physician and renowned botanist Prosper Alpin, who was director of a botanical garden of European plants in Padua (Italy) spent four years in Egypt where he accompanied the Consul of the Republic of Venice.
He studied Egyptian flora and described the coffee tree in his work Plants of Egypt published in Venice in 1592.
He noted that the coffee tree produces a fruit called bon or ban and “that Arabs and Egyptians use it to make a kind of infusion that is popular and that they drink in place of wine. This beverage is called caoua.”
In 1615, Venetian merchants who had come to appreciate the qualities of coffee in Istanbul imported from Mocha into Europe.
In 1660, the first shipment of coffee coming from Alexandria arrived in Marseille and the first coffeehouse there was opened in 1670.
For a short time, Marseille supplied the coffee for all of Europe.
The first coffeehouses were opened in Oxford, England in 1650, in London on 1652, and in Hamburg, Germany in 1677.
However, in 1643 there was already a tavern where coffee was consumed in North America, in the city of New Amsterdam at the site of the present Broadway of New York City.
This café was probably the most famous one in New York, the City Tavern which is presently the Fraunces Tavern.
Many coffeehouses were set up in North America during the 18th century.
In France, the ambassador of the Ottoman Empire, Soliman Aga, who arrived in Paris in 1669, offered coffee to all his guest and thus introduced it to the court and to the French High Society.
In Paris at the Saint-Germain Fair of 1672, an Armenian named Pascal opened the first public café which was called House of Caova that he later transferred to the quai du Lourve.
In 1689, an Italian named Procopio opened a deluxe café which is presently the Procope restaurant in the VIth district of Paris, 13 rue de l’Ancienne-Comedie.
Coffee consumption became widespread at Court during the reign of Louis the XVth. In order to please Madame Du Barry the King was said to have spent fifteen thousand pounds per year “for the good pleasure if these ladies”.
It is at this this time that coffee became popular throughout France.
History of Coffee: Spreading of Coffee Consumption to England and France
Thursday, November 12, 2009
Thursday, October 22, 2009
Brief History of Carbonated Soft Drink Industry
Brief History of Carbonated Soft Drink Industry
The history of the carbonated soft drink market is an interesting one that sheds some light on the industry structure and conduct of today.
The first marketed (noncarbonated) soft drinks actually appeared in the seventeenth century (they were made from water and lemon juice sweetened with honey).
In Paris, vendors carried tanks of lemonade on their backs and dispensed cups to customers on the streets.
Carbonated soft drinks date back to the mineral water found in natural springs – scientist discovered that carbon dioxide was behind the bubbles in natural mineral water.
Over time, scientists and entrepreneurs devised various methods for adding carbonation to beverages.
In 1767, the first drinkable man made glass of carbonated water was created by Dr. Joseph Priestly in the United Kingdom.
In 1798, the term soda water was first coined, and in 1810, the first U.S patent was issued for the “means of mass manufacturer of imitation mineral waters” to Simon and Rudnell of Charleston, South Carolina.
However, carbonated beverages did not achieve great popularity in America until the 1830s, when an easily mass manufactured apparatus for making carbonated water was created and offered for sale and soda fountain owners.
By 1920, the US census had reported that over 5,000 bottlers were in operation.
The first ginger ale was created in Ireland in 1851, the first root beer was mass produced for public sale in 1876, the first cola-flavored beverage was introduced in 1881, and the first “no-cal” beverage was introduced in 1952.
By the 1950s, American pharmacies with soda fountains became a popular part of culture and persisted en masses until the late 1960s.
Overtime, customers soon wanted to take their “health” drinks home with them and soft drinks bottling industry grew from consumer demand.
Today, the interplay between the “Big Three ” players (Coca-cola, Pepsi-cola and Cadbury Schweppes) on the manufacturing side, the bottles on the distribution end, the retailers downstream and the end-use consumers is a complex and ever-evolving maze of horizontal and vertical relationship that requires a deep understanding od the players as well as the dynamic interactions across each.
Brief History of Carbonated Soft Drink Industry
The history of the carbonated soft drink market is an interesting one that sheds some light on the industry structure and conduct of today.
The first marketed (noncarbonated) soft drinks actually appeared in the seventeenth century (they were made from water and lemon juice sweetened with honey).
In Paris, vendors carried tanks of lemonade on their backs and dispensed cups to customers on the streets.
Carbonated soft drinks date back to the mineral water found in natural springs – scientist discovered that carbon dioxide was behind the bubbles in natural mineral water.
Over time, scientists and entrepreneurs devised various methods for adding carbonation to beverages.
In 1767, the first drinkable man made glass of carbonated water was created by Dr. Joseph Priestly in the United Kingdom.
In 1798, the term soda water was first coined, and in 1810, the first U.S patent was issued for the “means of mass manufacturer of imitation mineral waters” to Simon and Rudnell of Charleston, South Carolina.
However, carbonated beverages did not achieve great popularity in America until the 1830s, when an easily mass manufactured apparatus for making carbonated water was created and offered for sale and soda fountain owners.
By 1920, the US census had reported that over 5,000 bottlers were in operation.
The first ginger ale was created in Ireland in 1851, the first root beer was mass produced for public sale in 1876, the first cola-flavored beverage was introduced in 1881, and the first “no-cal” beverage was introduced in 1952.
By the 1950s, American pharmacies with soda fountains became a popular part of culture and persisted en masses until the late 1960s.
Overtime, customers soon wanted to take their “health” drinks home with them and soft drinks bottling industry grew from consumer demand.
Today, the interplay between the “Big Three ” players (Coca-cola, Pepsi-cola and Cadbury Schweppes) on the manufacturing side, the bottles on the distribution end, the retailers downstream and the end-use consumers is a complex and ever-evolving maze of horizontal and vertical relationship that requires a deep understanding od the players as well as the dynamic interactions across each.
Brief History of Carbonated Soft Drink Industry
Monday, September 28, 2009
Short History of Yoghurt
Short History of Yoghurt
It is believed that the ancient Turkish people in Asia, where they loved as nomads, first made yoghurt.
The first Turkish name for this product appeared in the eighth century as “yoghurut,” and the name was subsequently changed in the eleventh century to its present spelling.
One legend tells that an angle brought down a pot that contained the first yoghurt, while another source claims that the ancient Turks who were Buddhists, used to offer yoghurt to the angles and stars who protected them.
According to historian, yoghurt originates from Balkans. The inhabitants of Thrace used to make soured milks called “prokish” from sheep’s milk, which later became yoghurt.
In Bibles, it is recorded that when the patriarch Abraham entertained three angels, he put before them soured and sweet milk.
The ancient Greeks and Romans were also acquainted with preparations of soured milk.
The biography of Roman Emperor Elagabalus (204-222 A.D) mentions two recipes for soured milk.
Ancient physicians of the Near an Middle East prescribed yoghurt or related soured milks for curing disorders of the appetite.
Records also exist o the use of soured milks particularly yoghurt for preservation of meat spoilage during the summer.
Earlier writers of the Middle East mentioned the use of soured milks as cosmetics for Persian women.
One of the first industrial productions of yoghurt in Europe was undertaken by Danone in 1922 at Madrid, Spain. After World War II and particularly since 1950, the technology of yoghurt and understanding of its proteins have already advanced rapidly.
Short History of Yoghurt
It is believed that the ancient Turkish people in Asia, where they loved as nomads, first made yoghurt.
The first Turkish name for this product appeared in the eighth century as “yoghurut,” and the name was subsequently changed in the eleventh century to its present spelling.
One legend tells that an angle brought down a pot that contained the first yoghurt, while another source claims that the ancient Turks who were Buddhists, used to offer yoghurt to the angles and stars who protected them.
According to historian, yoghurt originates from Balkans. The inhabitants of Thrace used to make soured milks called “prokish” from sheep’s milk, which later became yoghurt.In Bibles, it is recorded that when the patriarch Abraham entertained three angels, he put before them soured and sweet milk.
The ancient Greeks and Romans were also acquainted with preparations of soured milk.
The biography of Roman Emperor Elagabalus (204-222 A.D) mentions two recipes for soured milk.
Ancient physicians of the Near an Middle East prescribed yoghurt or related soured milks for curing disorders of the appetite.
Records also exist o the use of soured milks particularly yoghurt for preservation of meat spoilage during the summer.
Earlier writers of the Middle East mentioned the use of soured milks as cosmetics for Persian women.
One of the first industrial productions of yoghurt in Europe was undertaken by Danone in 1922 at Madrid, Spain. After World War II and particularly since 1950, the technology of yoghurt and understanding of its proteins have already advanced rapidly.
Short History of Yoghurt
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