This time-line comes from Barr A. & Levy P, The Official Foodie Handbook, Ebury Press, 1984 and it has been edited. Smaller text and links are additional to editing some of the original entries. You can see the almost-original text here.
In 1584, potatoes arrived in Britain. British cuisine's dependence on the spud has a long history.
Restaurants were started in Paris in 1765 and the first "real" restaurant in 1782. Seven years later there were a hundred and 500 - 600 in 1804.
Marie Antoinette's "cake" is changed to "brioches" - see 1789 again. Cake is changed to koulibiac in the entry for 1917. You note other comment designed to capture interest. Verification of "fact" is within your domain.
In 1939, you will see, Europeans were robbed of cuisine. There will be other additional comment on various topics leading up to 1976 and beyond. Under that year, you will see mention of cuisines nouvelle and minceur which are looked at on other pages. In the main, comment is made in smaller text after some individual entries .
Dates that changed the Food world
30,000 BC - Homo sapiens appears
8,000 BC - First agricultural settlements. Chasseur does not at first realise
what has happened The first word perhaps needing clarification is chasseur. It is taken
to mean hunter.
5,000 BC - First loaf to leave a trace - (Bulgaria) 30,000 years ago - Bulgaria not mentioned under the History section here.
AD 135 - Dispersion of Jews from the Holy Land sends a nation of future
Foodies out into the world
13th C - Hangzhou goes food-mad: the first Foodie city
1256-1323 - Marco Polo publishes an account of his travels to China, India and
other eastern countries which alerts the West to different ways of eating
14th C - Japan becomes vegetarian. Raw fish given a 200-year sabbatical
1453 - Constantinople taken by Turks, to the constanternation of traders
(Venetians, Genoans, etc) who had shipped eastern spices from there,
the end of the overland spice route, to sell in Europe
1488 - Bartholomew Diaz rounds Cape of Good Hope. Spices can come by sea
1492 - Christopher Columbus discovers the West Indies. A new land for food to
1499 - Amerigo Vespucci charts the South American coast. A new land for food to
1519 - Magellan begins first round the world voyage, linking the food sources
1570 - First printed picture of a place setting with fork: in Cuoco Secrets di
Papa Pio Quintos by Bartolomeo Scappi See this website here.
1584 - Sir Walter Raleigh begins colonising Virginia and brings potatoes to
Britain Test the facts here. Blame him for mens' earings. Try Wiki.
1600 - English East India Co founded, start of the British love affair with curry
1620 - Pilgrim Fathers settled in New England, with their English recipe books
1641 - Japan excludes all foreigners in order to refine cuisine Website here.
1765 - The first 'restaurant' in Paris opened by Boulanger the soupseller. The
traiteurs sued in 1765 to stop him selling his dish of sheep's feet in
white sauce; he won. His soups were called 'restaurants' because
restorative and after the lawsuit the name moved to the shop
1770 - Captain Cook lands in Australia, linking the other continents with the
New Zealand kiwi fruit that was to put the novelty into nouvelle cuisine
1782 - The first real restaurant, La Grande Taverne de Londres, opened in Paris
by Beauvilliers with a choice of dishes served at individual tables Look at
the fifth paragraph and ignore the funny stuff here.
1789 - Marie Antoinette says 'Let them eat brioches' Read comment made above here.
1789 - The French Revolution puts the aristocrats' cooks on the market. There
are already about 100 restaurants in Paris
1800 - The stove is invented by Benjamin Thompson, Count Rumford:
American born, lived in Britain. He also invented a keep-hot coffee pot
1803 - First restaurant guide: the Almanach des Gourmands in Paris
1804 - There are 500-600 restaurants in Paris: a 500 per cent growth in five
1845 - Eliza Acton's Modern Cookery published
1850s - Service a la Francaise (all food on the table at once) gives way to service a la Russe (courses)
1861 - Mrs Beeton's Household Management published
1864 - Phylloxera starts its 30-year creep through French vineyards from the Gard in the south
1869 - H. J. Heinz starts canning in Pittsburgh. First British factory 1925. The
slogan '57 varieties' underestimates the number.
1874 - The Wine Society founded in Britain Yes - here
1900 - Michelin run a motorist's guide to French restaurants
1903 - Escoffier's Guide Culinaire published
1905 - Emigration of Russian and Polish Jews to US and Britain. Lower East Side and
Whitechapel burst with borscht and bagels
1906 - Vitamins discovered by F. G. Hopkins
1906 - Kellogg's start making cornflakes in Michigan. First British factory in 1938
1917 - Bolshevik Revolution: the end of cooking in Russia. 'Let them eat koulibiac'
1917 - Prohibition in USA, until 1933
1919 - Break-up of the Austro- Hungarian Empire: beginning of the end of a great
cooking style. Goodbye gulyas. Sacher Torte stays
1923 - Clarence Birdseye starts frozen food in US
1926 - Michelin starts merit star system
1928 - 'Ali-Bab' publishes Gastronomic Pratique
1930s - German Jews moving to Britain and US. The spread of strudel
1939 - Second World War robs Europeans of cuisine and, often, adequate food
1940 - Food rationing starts in Britain
1941 - Gourmet magazine founded in America
1946 - First shipment of bananas for six years arrives in Britain - the ship that
launched a thousand bananas flambees
1950 - The Good Food Club founded in Britain
1950 - Elizabeth David's A Book of Mediterranean Food published
1951 - First Good Food Guide published, editor Raymond Postgate
1950s - Frozen food taking over from tins
1955 - Fernand Point, of La Pyramide, Vienne, father of nouvelle cuisine, dies
We see him later.
1954 - Commercial television in USA. Television Act in Britain. Food advertising on the
box [TV]. Food rationing ends in Britain
1955 - McDonald's hamburgers begin McDonaldisation of the world. They reach
Britain in 1974
McDonaldisation has since become the topic of a book here.
1956 - America's first Kentucky Fried Chicken appears. Colonel Sanders sells his
chicken for a 'royalty' of one cent per piece. Originally, he'd had a store that
had closed down - this was the beginning of the KFC empire. In 1984, it is
selling 16-20 - million meals a week in 50 different countries
I950s - Marks & Spencer diversifies into food - late 1950s
1959 - Mario and Franco's Trattoria Terrazza opens in London, launching the
tiled-floor, red- chaired, deafening-din Italian restaurants
1961 - Craig Claiborne publishes the New York Times Cook Book
1962 - Henri Gault and Christian Millau publish the Guide Juillard to Paris,
which becomes the Gault-Millau(1969)
1962 - Sunday Times starts colour magazine, bringing Foodism to the massed
middle classes of Britain
1960s - The whole-food movement gives Foodies something to half-like - 'the
speckled beige band'
1960s - A barbecue in every garden. And Tandoor ovens come to western
1963 - Mr Kuo, chef of the Chinese Embassy in London, defects and starts first
non-Cantonese restaurant in Britain, at Willesden. This short step is like
the Long March to Foodiea
1968 - Claudia Roden's A Book of Middle Eastern Food published. A new planet
swims into Foodies' ken understanding
1971 - Campaign for Real Ale (CAMRA) founded in Britain. Foodies don't say I am a
CAMRA, but the Cs are on the right track Perhaps the "C's" are campaigners.
1972 - Richard Mabey's Food For Free published in Britain
1973 - 'Nouvelle cuisine' christened by Gault and Millais in an article in the
Gault-Millau magazine October issue
1973 - Sainsbury, British Foodie grocers since 1869, goes public
1974 - Heinz take salt out of its baby foods
1974 - Piers Paul Read publishes Alive, an account of cannibalism in the Andes
1975 - Commercial television starts in France
1976 - First book by a nouvelle cuisine chef- if only Michel Gufirard had called
it that instead of Cuisine Minceur
1977 - Monosodium glutamate scare. Chinese Restaurant Syndrome was the
herpes of the Seventies
1977 - John and Karen Hess's The Taste of America grills American food critics
and the food business for their disservices to food
1979 - Alan Davidson publishes the first number of Petits Propos Culinaires
1979 - Alan Davidson and Theodore Zeldin hold first International Food
Symposium at St Antony's College, Oxford Still going strong
1980s - New York goes food-mad. Paris goes food-mad
1982 - Wine boxes arrive, but not for Foodies
1982 - MadhurJaffrey's book and BBC television programme Indian Cookery: another
new planet swims into Foodies' ken
1982 - 'Foodies' described and christened in Harpers Queen August issue
1984 - The Harpers & Queen Official Foodie Handbok by Ann Barr and Paul
Levy published in Britain
Readers devoted to looking at as much info as possible could explore another time-line here. It could be very useful. As with anything you read on the Internet, you need to verify everything yourself.