DAILY FOOD WITH SECRET ORIGIN PEOPLE DON'T KNOW ABOUT

• ketchup

Unbelievably, ketchup originated as "ke-tsiap," a fermented fish sauce, in 17th-century China. This salty, umami-rich condiment, which was made from fermented fish brine, was used to add taste to a variety of foods. After learning about this fish sauce in Southeast Asia, British traders returned to England and attempted to replicate it. The fish was eventually substituted with tomatoes, but before the traditional tomato-based recipe appeared, other ingredients such as mushrooms, walnuts, and even anchovies were employed. In fact, the modern tomato ketchup did not gain popularity until the 19th century, when American chefs refined it using a vinegar and sugar mixture to create the sweet, tangy sauce we adore on fries and burgers.

• Pretzels

Pretzels have an unexpected history that connects returning to the religious tradition. According to legend, the pretzel was created by Italian monks in the seventh century as a prize for kids who learnt their prayers. Each twist symbolizes the Holy Trinity, and the twisted shape is believed to mimic the crossed arms of a person in prayer. These snacks were given the name pretiola, which translates to "small rewards." The pretzel became popular throughout Europe over the ages, with varieties appearing in France and Germany. Despite being a far cry from their humble origins, pretzels are nevertheless a favorite snack all over the world today.

• Pineapples

Although they are now a ubiquitous tropical fruit, pineapples were a lavish status symbol in Europe in the 18th century. Only the wealthy could purchase them because the fruit was so uncommon and challenging to import.As a show of luxury, people occasionally rented pineapples to exhibit at celebrations. Possessing a pineapple, or even just keeping one as a decoration, was seen as a sign of social prestige. Most people never ate the exotic fruit, but they would admire it as if it were a precious work of art. Pineapples lost their reputation as a status symbol and became a popular fruit all over the world as a result of better production and transportation.

• Potato chips

George Crum, a disgruntled chef, is credited with creating potato chips. A patron of Crum's restaurant in 1853 repeatedly returned his fried potatoes, claiming they were excessively thick. Crum was irritated, so he thinly sliced the potatoes, cooked them till crispy, and then salted them thoroughly believing that the client would despise them. He was shocked to learn that the consumer adored them, and the crispy potatoes gained popularity very fast. Initially dubbed "Saratoga Chips" (after Saratoga Springs, New York, where Crum was employed), potato chips subsequently evolved into a snack food mainstay and are now a favorite around the world.

Carrots (Orange Type):

Not all carrots were orange. Originally, carrots came in colors like purple, yellow, and red. The orange carrot as we know it today was selectively cultivated by Dutch farmers in the 17th century to honor William of Orange, the Dutch noble who led the country’s independence movement. This unique type was cultivated not only for its color but also for its flavor and sweetness, which made it popular in the Netherlands and beyond. Nowadays, it is nearly difficult to find a carrot that is not orange, as they have become the most extensively grown vegetable!

• Margherita Pizza:

This dish has a tale worthy of a king or queen. This pizza was made in 1889 by Italian chef Raffaele Esposito in honor of Queen Margherita of Italy while she was in Naples. Esposito selected red tomatoes, white mozzarella, and green basil as elements that symbolized the colors of the Italian flag. Because the queen enjoyed it so much, the pizza was given her name and became a national dish that represents Italian pride. Since then, margherita pizza has gained international recognition for its patriotic roots and its straightforward yet delectable flavor combination.

• Caesar Salad:

Despite what many people think, the Caesar salad originated in Tijuana, Mexico, not Italy. When Cardini was out of kitchen supplies in 1924, he used what he had on hand—romaine lettuce, garlic, croutons, Parmesan cheese, and eggs—to make a salad and dress it tableside, adding flair to his creation. The Caesar salad was an immediate hit, and its popularity spread, eventually becoming a global classic found in restaurants all over the world.

• Ice Cream Cones:

At the 1904 World's Fair in St. Louis, an ice cream vendor was in danger of losing business when he ran out of cups. A nearby waffle vendor saved the day by rolling up waffles to hold the ice cream. This unplanned invention completely changed the dessert industry. Before long, serving ice cream in an edible cone was the norm. It may be difficult to imagine a world without cones, but with a little forethought, we can eat our ice cream without a spoon!

• Chocolate bars:

In the past, chocolate was not the solid, sugary confection that it is today. Chocolate was a bitter beverage that the Aztecs and Mayans liked, frequently combined with chili and other spices. Solid chocolate bars were only made feasible by developments in chocolate processing during the Industrial Revolution in the 19th century. The invention of the chocolate bar, credited to pioneers like Joseph Fry and John Cadbury, increased chocolate's accessibility and appeal as a treat. Chocolate bars are currently among the mostpopular foods worldwide, and it all began with a bitter beverage.

• Worcestershire Sauce

The British chemists John Lea and William Perrins invented Worcestershire sauce, which was an unplanned success. A nobleman asked for a sauce made using a recipe he had tried in India, but their initial try was a dreadful one. They forgot about the mixture, leaving it in the basement. When they retrieved it years later, they were shocked to find that fermentation had given the concoction a rich, flavorful character. After they improved the recipe, Worcestershire sauce was created, and it soon became a mainstay in the kitchen. This tasty sauce demonstrates how even a forgotten setback can occasionally be transformed into a culinary success.