The Incredible Story of Cooking: From Prehistory to Today 500,000 Years of Adventure (2026 Comic Book & Graphic Novel Reading Challenge)

It's impossible to cover all aspects of over a half million years of cooking in less than 215 pages of comics. But writer Benoist Simmat and artist Stephane Douay do a decent job. Originally published in French, this book focuses mostly on the contribution of France to the culinary arts. Being a culinary graduate, I had wondered like many other culinary students why French cuisine is considered the fundamental region of which to begin learning how to cook. Thanks to Douay and Simmat, I feel like I have a definitive answer. Although you kinda have to draw a line between several important periods in history to get there. 

The beginning of France being the central hub of the culinary galaxy has to do with the Roman Empire. To the Romans, food was considered a gift from the gods and it was something to be treasured and conserved. With emperors such as Caligula and Nero, excess became the norm amongst the elite. And with this over-abundance came unnecessary waste. One such popular recipe called for one to use 100 flamingo tongues. The rest of the bird was bound for the trash heap. As a result of such wanton use of resources, many wealthy Romans sought other lands that made complete use of all parts of the food source being used.

This migration took many Romans north to Gaul, which is now modern day France. The Romans saw how the Gauls would use all parts of the animal slaughtered to make sausages, pates, and early versions of gelatin and terrines. This also explains why French cuisine utilizes many Italian ingredients and techniques. But why did French cuisine take over the world?

That answer has to do with the French Revolution. Right around when the American colonies began to seek independence from England, France was experiencing a level of decadence with the bourgeois class on par with Rome. Only, France wasn't so much wasting food as they were keeping the choice bits away from the peasants. 

France was a powerful ally to the American colonies. Benjamin Franklin and Thomas Jefferson were impressed by the cuisines of France they experienced while acting as ambassador for the fledgling United States of America. So impressed, they brought back chefs and recipes to share when they returned. Likewise, the first modern restaurants were taking shape in France, and they saw popularity with both sides of the French Revolution.

Some French chefs who were considered loyal to King Louis XVI fled France. They saw the guillotine used upon their benefactors and feared that they would be next. Thus a great migration of French chefs took French cuisine to the United Kingdom, Germany, Spain and the United States. Those chefs who were on the side of Napoleon, such as Marie-Antoine Carême became the first celebrity chefs. These chefs were also used in a new sort of warfare, the diplomatic state dinner which was supposed to beguile visiting dignitaries with the culinary prowess of France.

The Incredible Story of Cooking covers other global cuisines, just not to the extent of French cooking. Japanese, ancient Greek and Chinese, meso-American, Spanish, English and Middle Eastern cuisine are briefly explored. Jewish cooking is virtually ignored and whenever American cuisine is mentioned, it's demonized as the 'Land of McDonald's.' Interestingly enough, this book begins with a look at prehistoric cooking and eating; which is rather ironic as the paleo diet, a current trend based on how cavemen ate, closes this examination of the history of how and why we eat as we do. It seems that our palates are attuned to a certain way of eating and those cuisines rotate through cycles, just like the seasons as they bring back the fruits of humanity's harvests. 

Completing this review completes Task #3 (About Food) of the 2026 Comic Book and Graphic Novel Reading Challenge.

Worth Consuming!

Rating: 7 out of 10 stars.

A Hard Candy Christmas: Advent 2023, DAY 10

Earlier in this Advent, I mentioned that as a kid, I could always count on Hickory Farms and the Swiss Colony for an annual assortment of holiday treats. I've already devoted some time to Hickory Farms. Now it's time for the Swiss Colony. Now before I start, I want to point out that the Swiss Colony is now called Colony Brands. But for the sake of this blog and my fond holiday memories, I'm still calling them Swiss Colony. 

The Swiss Colony was started in Wisconsin in 1926. The name came about because of the large population of Swiss immigrants in the area and the state's reputation for making cheese. And while I am a huge fan of their port wine cheese spread and the similar chopped nut covered cheese ball, this Advent is about candy. The Swiss are also renowned for their chocolate and man, does the Swiss Colony make some darn fine chocolate. And for me, it just wasn't Christmas if some of my chocolate wasn't in the shape of an adorable mouse.

In 1958, the Swiss Colony hired artist Helen Endres to create a mascot for the company. Her creation was Chris Mouse, a little grey rodent with a white muzzle, a patchy tuff of grey hair and the cutest round little ears you've ever seen. At first Chris Mouse was dressed in European style lederhosen. But soon, he was decked out in a tiny Santa suit and became the cover star of the Swiss Colony holiday catalog which soon became colloquially known as the Chris Mouse Catelog! Along with order books, Chris Mouse has graced tins, ornaments and chocolates!

Every year, during our annual visit to Crabtree Valley Mall, after mom and dad ordered what they needed for their Thanksgiving and Christmas parties, I'd walk away with a small block of chocolate in the shape of Chris Mouse. It was so smooth, rich and creamy. Sadly, before the 1980s were through, Swiss Colony became a Mister Dunderbak's. But don't feel bad for me. As the Swiss Colony switched over to a mail order only business, my folks were still placing an annual order of holiday goodies which included that delicious festive mouse! I'm getting hungry just thinking about them!

Hmmmm... I might need to place an order for myself.

The 100 Most Jewish Foods: A Highly Debatable List

A Hanukkah present from my Jewish bride, this book is part cookbook and part chronicle of the Jewish experience in relation to food. This book came about from an article of the same name that appeared on the Jewish culture website, Tablet. Edited by Tablet editor Alana Newhouse, several dozen notable Jewish chefs, restaurateurs and foodies wax poetic on Jewish foods all the way from matzoh to schmaltz to even yes, bacon. Just because it's a Jewish food, that doesn't mean you should eat it...

Names I recognized from this book were Molly Yeh, Michael Twitty (a personal favorite of mine) and Zac Posen. There was one writer whose name I cannot remember and to be honest, I'm glad I forgot it. It was the pseudonym of an African American rabbi. Thankfully, he only wrote 2 pieces in this book. But it was enough to make you lose your appetite. The only times that the F-word appears in this book, it's this gentleman's diatribes full of piss and vinegar that were just unasked for. 

The foods listed in this book are not ranked. There is 1 exception that most of the contributors agreed was essential to Jewish cooking, cuisine and culture. I won't reveal what it was. But I can say that I agree with the consensus. But I did disagree with 1 food that I felt was wrongly absent. Where are the knishes?

If you had me name the top 5 most Jewish foods, the knish, a meat, cheese or potato filled hand pie, would probably be the 3rd thing I come up with. There are some dishes that seem similar in this read. But in a book that arranges by alphabet instead of rank, the Ks were devoid of the knish!

If the Knish is in here under another name, then I really wish that this book had a glossary in the back. There were a lot of Yiddish words that I didn't know and unless I went to Google them, I also didn't understand. A small 1-2 page listing of some of the most common Yiddish and other Jewish terms from other languages was needed.

Jewish cooking gets ignored quite a bit in the culinary world. Most students I teach know that pork isn't Kosher. But they have zero idea what being Kosher means. This book is going to be a great help in that. I'm also hoping to utilize some of the recipes in this book with my students. There's a lot of dishes that are amazingly complex for a cuisine often thought of comprised of mostly peasant food and dishes that grandma made. That assessment could not be further from the truth. I made an amazing red lentil stew from this book. Other than my accidentally forgetting to add the lemon juice at the end, it turned out so freaking well. And there was at least 30 more recipes on my list now to try in the future.

Also, there were at least 1 or 2 books from some of the contributors of this book that I am interested in one day getting my hands on. So, there's a ton of potential more learning and exploration on the horizon for me and my pupils ahead. 

Worth Consuming!

Rating: 8 out of 10 stars.