Dosa from the 8th Century? TasteAtlas Traces the Ancient Roots of Your Favorite Foods
Dosa from the 8th Century? TasteAtlas Traces the Ancient Roots of Your Favorite Foods
A fascinating list released by TasteAtlas is turning the spotlight on the surprising history of some of the world’s best-loved dishes. While culinary historians acknowledge that pinpointing exact origins is tricky, the list draws from academic references to paint a broader picture of just how far back these iconic foods may go. From age-old fermentation practices to medieval travel-friendly stews, the timeline shows how recipes evolved alongside human civilization.
Among the notable mentions is India’s beloved dosa, which TasteAtlas traces to 8th-century India. Far from the crisp, paper-thin crepes we savor today, the earliest dosas were thicker and cooked on large, natural girdles using coarser rice flour. Over the centuries, the dosa transformed into the versatile and global South Indian classic it is now.
Topping the list as the oldest dish is sauerkraut—a fermented cabbage preparation often associated with Germany—which is believed to date back to the 1st-century Roman Empire. Other ancient staples include soy sauce from China’s Western Han Dynasty and Japan’s miso soup, which became popular around the 7th century, especially among sumo wrestlers.
The timeline continues through the 9th and 10th centuries with dishes like Ukraine’s borscht, originally prepared with a sour wild herb, and Hungary’s gulyás, a hearty stew carried by cattlemen. Designed to be filling and portable, these meals suited the nomadic lifestyles of the time.
By the 13th century, couscous in Algeria and hummus in Syria emerged, later becoming staples across Middle Eastern and Mediterranean tables. Moving into modern history, global favorites like pizza in Italy, empanadas in Spain, gelato, pierogi, Linzer torte, madeleines, and hamburgers began gaining popularity between the 16th and 19th centuries.
Though TasteAtlas emphasizes that these dates are not absolute, they are based on widely recognized historical and academic research, offering food lovers a fresh perspective on just how ancient—and interconnected—many of our favorite dishes really are.
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