The civilization of Mesopotamia was responsible for discovering plant cultivation and irrigation and the domestication of plants and animals. These were done early as 9,000 BC.

Marie-Antoine Careme is known as the founder of French Gastronomy and the pioneer of grande cuisine. He served French royalty and wrote classic works on cuisines.

Archeological evidence shows that ancient people started cooking as early as the Stone Age. The earliest open-fire cooking method is to put all the ingredients straight into the fire.

The first guild was established in Rome. Bread became the staple food of all social classes in Rome, and it was originally made of emmer rather than wheat.

Means of baking soon started when the first oven was invented. The person who invented the modern microwave oven is Percy Spencer.

Antoine Beuvilliers is credited for having the first restaurant ever in Paris. He wrote L'art de Cuisener in 1814 and even got a chance to collaborate with Marie-Antoine Careme.

Escoffier earned worldwide recognition for being the kitchen director of the Savoy Hotel, and soon after, the Carlton Hotel. He's known as the "King of Chefs and Chef of Kings.”

The exact date and year when cooking started are unknown. Anthropologists such as Richard Wrangham believe that cooking played a vital role in human evolution.

Primitive species started to cook by means of tossing either fish or birds to fire. Some scientists even believed that Peking man started roasting meat.

Steaming food started during the Paleolithic Period, and in the Neolithic, people began to use clay pots. Crude paste's version of today is Italian Polenta.