Kimchi, kiwis and Ken Hom
In 1990, the cookery programme MasterChef launched on 麻豆社 TV
A turning point in Indian culinary history
Cristeta Comerford was the first woman and person of colour to the White House's top chef
In the 1990s, a diplomatic dispute broke out between Japan and South Korea over kimchi
How the Chinese gooseberry became the kiwi and one of New Zealand鈥檚 biggest exports
It鈥檚 been 50 years since Mr Bigg's was first launched in Nigeria
Exploring the different theories behind the creation of pad Thai
In 2013, horse meat was discovered in beef products across Europe
In 1994, a tomato became the world's first genetically-engineered food on sale
In February 1977 the bakers of Malta went on an unprecedented strike
How the chocolate and hazelnut spread was created in 1946
In 1982, rally driver Arnaldo Cavallari created ciabatta bread in Adria, in Italy
In 1958 Japanese entrepreneur, Momofuku Ando, invented instant noodles
Chef Nelson Wang created Chicken Manchurian in 1975
In 1986, protests against McDonalds in Rome led to an anti-fast food revolution.
In 1984, Ken Hom taught TV audiences to cook Chinese food for the first time
A ground breaking Indian cookery programme broadcast on the 麻豆社 launched 40 years ago.
The book that highlighted the health and environmental benefits of a plant based diet
In the 1960's American diners began to worry that Chinese food was making them ill.
The American fast-food chain was a huge hit when it opened in the Soviet Union in 1990
How huge unrest forced the Egyptian government to ditch a plan to increase bread prices
How one of the mainstays of vegetarian cuisine was launched in 1982
