Food

These food facts are sure to satiate your weird and fun food fact appetite!

WTF Fun Fact 13364 – Honey Never Spoils

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Did you know that – so long as it’s stored correctly and not contaminated – honey never spoils? As long as it’s pure honey and it’s preserved appropriately, it can resist spoiling for thousands of years (if not indefinitely). Its remarkable longevity is evidenced by pots found in ancient Egyptian tombs.

The history of honey

Honey has been cherished since ancient times, with evidence of its consumption dating back thousands of years. The Egyptians, renowned for their mastery of preservation, held honey in high regard and utilized various techniques to ensure its longevity.

Honey’s low moisture content, acidic pH, and the presence of hydrogen peroxide-producing enzymes contribute to its natural preservation properties.

The world’s oldest honey

Archaeologists venturing into the depths of ancient Egyptian tombs in 1922 made a remarkable discovery. In King Tut’s tomb, they found a treasure trove of pots filled with honey over 3,000 years old.

These pots, carefully sealed and preserved within the protective embrace of the tombs, have defied the passage of time, remaining perfectly edible to this day. This is how we know that it’s possible that honey never spoils.

Is it true that honey never spoils?

Honey’s exceptional longevity can be attributed to several factors. Firstly, its low moisture content inhibits the growth of bacteria and other microorganisms, as most harmful pathogens require higher water content to thrive. Secondly, honey’s acidic pH, typically ranging from 3.2 to 4.5, creates an unfavorable environment for many bacteria. Lastly, bees add an enzyme called glucose oxidase to honey, which produces hydrogen peroxide—a natural antimicrobial agent.

While honey possesses incredible preservation properties, it is important to note that improper storage can impact its quality. Exposure to air, moisture, and heat can lead to crystallization, fermentation, and the growth of yeasts or molds. To maintain the freshness of honey, it is crucial to store it in a tightly sealed container at room temperature, away from direct sunlight and excessive heat.

When honey spoils

Just because honey can last “forever,” doesn’t mean it will. Honey’s shelf life can vary depending on its moisture content, acidity, and storage conditions. Raw, unprocessed honey tends to have a longer shelf life compared to processed honey, as it retains more of its natural enzymes and antimicrobial properties. Furthermore, honey with higher acidity levels generally exhibits better preservation qualities.

Honey’s longevity also relies on its quality and source. Pure, unadulterated honey with minimal processing has a higher likelihood of maintaining its freshness over time. Additionally, honey sourced from reliable beekeepers and reputable producers ensures its authenticity and minimizes the risk of spoilage due to contamination or improper handling.

—WTF fun facts

Source: Discover the Oldest Honey Ever Found (From King Tut’s Tomb?) — AZ Animals

WTF Fun Fact 13342 – Lithium in 7-Up

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Few people remember the debut of 7-Up in 1929, so it’s no surprise that you might not know its original name. But Bib-Label Lithiated Lemon-Lime Soda was quite a product! And if you read that closely, you might be wondering if they really put lithium in 7-Up. And the answer is yes.

Why was there lithium in 7-Up soda?

As you likely know, lithium is a compound that is used to help people with mental health issues like bipolar disorder and specific kinds of depression. It’s a mood stabilizer.

The soda really did contain the ingredient lithium citrate. And maybe that’s not such a big surprise since there were plenty of medicinal “tonics” on the market in those days that claimed to miraculously cure all kinds of ailments. (Of course, it’s not the only soda with an eye-popping history of ingredients – we’re looking at you, Coca-Cola!)

Interestingly, when 7-Up hit the shelves (right before the great stock market crash), it was competing with HUNDREDS of other lemon-lime sodas. It sold well – and perhaps it’s because people liked more than just the taste! But that may also be because its creator, Charles Leiper Grigg, marketed it as both a healthy and slenderizing tonic.

What’s in a name?

People were attracted to lithiated soda at the time because lithium had a reputation for being healing and restorative. There are naturally lithiated bodies of water that people still visit in order to absorb trace amounts of the compound. Just take a trip to Lithia Springs, Georgia!

Any lithium you’d absorb in water or in the original 7-Uo would be minuscule compared to what psychiatrists prescribe today. It would not have been enough to alter the mind in any significant way. But it could have been enough so that regular drinkers found some benefits in choosing it over other lemon-lime sodas.

In any case, the government saw fit to ban the use of lithium citrate in soft drinks in 1948. Eventually, it just became 7-Up.

Heads up, 7-UP

The big mystery about 7-Up is where the 7 came from – and that we really don’t know. According to a blog by Ada Mcvean from McGill University back in 2017:

“The soda went through a name change to 7 Up Lithiated Lemon Soda, before finally settling on just 7 Up, and a formula with no added lithium. The 7 in the name has no confirmed source, but several theories about its origin. Some soda fans claim that it is derived from the 7 ingredients used in the original recipe, others from the soda having a pH of 7 (which is not true), and others think that the 7 originates from the lithium in the original formula, as this element has an atomic mass of ~7.”

Maybe a historian will dig up Charles Leiper Grigg’s notes someday. But until then, the name will remain a mystery since he took that information to his grave.

—WTF fun facts

Source: “7-Up used to contain lithium” — Gizmodo

WTF Fun Fact 13322 – Canadian Love of Macaroni and Cheese

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Sure, Americans love their mac and cheese. But not as much as Canadians. In fact, Canadians love macaroni and cheese, and they love it more than anyone else in the world and consume the most macaroni and cheese per capita!

Why do Canadians love macaroni and cheese so much?

One theory about this is that it has to do with the cold weather. Most of Canada has long, harsh winters, so comfort foods like mac and cheese are a way to warm up and feel cozy. Fair enough – but no one really needs a cold day to enjoy cheesy pasta, do they?

Of course, the dish is also easy to make, affordable, and easily customizable. But that’s why it’s popular in many countries.

The popularity of mac and cheese in Canada is not a recent phenomenon. In fact, Canadians have been eating mac and cheese since the early 1800s, back when it was known as macaroni pudding.

The dish became more widely available in the 1930s with the introduction of Kraft Dinner. But Kraft became a staple in Canadian AND American households. So it’s unclear why Canadians are eating so much more of it.

The rise of Kraft

Kraft Dinner, also known as KD in Canada, is extra popular in Canada. It’s estimated that Canadians consume 55% more KD per capita than Americans consume Kraft Macaroni & Cheese (same product, two different names).

We might not be quite as surprised if this was just about Kraft Dinner. But Canadians also love to make homemade macaroni and cheese. In fact, many Canadian restaurants offer mac and cheese on their menus, with creative twists like lobster mac and cheese or mac and cheese with pulled pork.

Again, Americans do too, but apparently, the country is losing the battle for mac and cheese dominance.

The popularity of mac and cheese in Canada has not gone unnoticed by food companies. As a result, there has been a surge in the number of gourmet mac and cheese products available in Canada.

Of course, this all comes with concerns about the high sodium and fat content of some pre-packaged products. But that never stopped any of us from occassionally indulging.

—WTF fun facts

Source: “This Country Eats Way More Kraft Mac & Cheese Than The US” — Mashed

WTF Fun Fact 13296 – Keanu Reeves’ Chemical Compound

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Keanu Reeves is such as lethal presence on the silver screen that scientists have named a fungus-killing bacteria after him. That’s right, Reeves is now getting recognition in an unexpected field – mycology. The name isn’t inspired by his reputation for “down-to-earth” kindness and generosity though. It’s inspired by his efforts as a stealth killing machine in the film series John Wick.

The Keanu Reeves compound

The compound, called “Aptostichus keanu,” was discovered by researchers at the University of California, Riverside. It belongs to a class of compounds called cytochalasins, which have been shown to have antifungal and anticancer properties. Aptostichus keanu is particularly effective against fungi that cause diseases in crops, making it a potentially valuable tool in agriculture.

According to Smithsonian Magazine (cited below), scientist Sebastian Götze theWashington Post’s Kyle Melnick:

“We were just basically blown away by the high activity. That’s why we basically said, ‘Yeah, it’s like an assassin, a hit man or something, killing a couple of different fungi very effectively.’”

Thekeanumycin compound bleeds the fungal pathogens to death by creating holes in the surface of fungal pathogens. Kinda like stabbing.

Keanu saves the crops

Even better is the fact that Reeves’ namesake compound might be a natural, effective fungicide that helps save crops.

“In a study recently published in theJournal of the American Chemical Society, lead author Götze and his colleagues describekeanumycins’ strength against a common plant pest that causes a gray mold rot. CalledBotrytis cinerea, it affects more than 200 types of fruits and vegetables, including strawberries and grapes, per the statement. The researchers usedkeanumycinsto significantly clear this blight from hydrangea leaves,” reports Smithsonian.

This isn’t the first time a celebrity has had a scientific discovery named after them. In recent years, new species of animals and plants have been named after David Bowie, Lady Gaga, and Barack Obama, among others. These names are often chosen as a way to honor the person’s contributions to society or their cultural significance.

While Aptostichus keanu may not have the same level of cultural impact as Keanu Reeves’ films, it’s still an exciting discovery with potential applications in agriculture and medicine.

As for Reeves’ response to the whole this: it was priceless. During a Reddit question-and-answer session he answered a question about his namesake:

“They should’ve called it John Wick. But that’s pretty cool … and surreal for me. But thanks, scientist people! Good luck, and thank you for helping us.”

—WTF fun facts

Source: “Scientists Name New Fungus-Killing Compounds After Keanu Reeves” — Smithsonian Magazine

WTF Fun Fact 13269 – Eating Healthy is Hard

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On some level, eating “healthy” is pretty straightforward. We all know that fruits and vegetables are good for us and processed food is bad. And for the most part, we own our decisions, even when we don’t like the outcome. But when you dig a little deeper, eating healthy is hard – really hard. Especially since “healthy” food guidelines change and quality food options aren’t readily available or affordable to everyone.

So maybe it’s not such a surprise that 52% of Americans surveyed in the 2012 “Food & Health Survey: Consumer Attitudes toward Food Safety, Nutrition & Health” found that doing taxes seemed easier than figuring out how to eat healthily.

Why healthy eating is hard

The 2012 study is over 10 years old now, we’ll grant you that. But if anything, nutrition is even more confusing these days with new studies coming out every week to tell us that what we were told was good for us a few years ago (a glass of wine, anyone?) is not slowly killing us.

The poll was commissioned by the International Food Information Council Foundation. It was conducted during the month of April with 1,057 American subjects ages 18 to 80 who were polled online. They were asked about “their health, diet, influences on food selection, and related knowledge and beliefs.”

People showed a large amount of confusion over healthy eating in general, most of which traces to the shortcomings of the food industry. The bit about taxes comes from a specific question:

Which do you think is harder to do well?
1) Figuring out how to do your own taxes – 48%
2) Figuring out what you should and shouldn’t eat to be healthier – 52%

People who said taxes were less confusing were more likely to be men (55%), those without a college degree (56%), those whose BMI put them in the overweight or obese range (60%), and those who had heart disease or high cholesterol (59%), or high blood pressure (57%).

Other interesting findings included:
– Americans believe their physical activity and sleep have more of an impact on their health than their diet.
– Half of Americans feel that enjoying their food is more important than worrying about what’s in it.
– Only 20% weren’t trying to do anything to change their weight.
– Only about one in seven Americans correctly estimate the number of calories they need to maintain their weight.

Let’s face it, the nutrition landscape is hard to navigate!

The latest American food survey

The 2022 survey is a bit different. More consumers than ever are trying to decipher food labels. And while more consumers than ever are concerned about the environmental impact their food has, it still doesn’t always translate to eating healthier.

Food choices aren’t just about knowledge. We also make them based on availability, price, emotion, and other values.

—WTF fun facts

Source: “Americans Find Doing Their Own Taxes Simpler than Improving Diet and Health” (pdf) — Food Insight

WTF Fun Fact 13265 – Loud Music in Restaurants

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Have you ever noticed loud music in restaurants during prime dinner or drink hours or on popular nights for socializing? Well, there’s a reason for that. Loud music makes us eat and drink more and do it faster.

Why is there such loud music in restaurants?

Restaurants often play music that is louder and faster-paced during peak hours, such as Friday and Saturday nights. This is done to create a sense of energy and excitement, which can lead diners to eat faster and order more food and drinks.

Studies have shown that loud music can increase consumption by up to 25%.

One study from France (cited below, from EurekAlert) showed how it works:

“Researchers discretely visited two bars for three Saturday evenings in a medium-size city located in the west of France. The study subjects, 40 males 18 to 25 years of age, were unaware that they were being observed; only those who ordered a glass of draft beer (25 cl. or 8 oz.) were included. With permission from the bar owners, observers would randomly manipulate the sound levels (either 72 dB, considered normal, or 88 dB, considered high) of the music in the bar (Top 40 songs) before choosing a participant. After the observed participant left the bar, sound levels were again randomly selected and a new participant was chosen.

Results showed that high sound levels led to increased drinking, within a decreased amount of time.”

Creating ambiance

Restaurants use a variety of strategies to create a certain ambiance and atmosphere for their customers. Music is one of the most effective tools they have. While music can certainly enhance the dining experience by creating a mood or setting a tone, it can also have a subconscious impact on how much and how quickly we eat.

For example, one study found that diners who were exposed to loud, fast-paced music ate their meals more quickly. They also drank more than those who listened to slower, softer music or no music at all. Another study found that diners who were exposed to music with a tempo of 130 beats per minute (the same tempo as many popular dance songs) consumed more food and drinks. People consumed less when they listened to music with a slower tempo.

This effect is not just limited to music. Other environmental factors such as lighting, decor, and the color of the plates and walls can influence our eating habits. People tend to eat less when they are in a relaxing environment with dim light and muted colors.

So next time you’re dining out on a busy night, be aware of the music. It might be influencing your eating habits more than you realize!

— WTF fun facts

Source: “Loud music can make you drink more, in less time, in a bar” — EurekAlert

WTF Fun Fact 13262 – National Peanut Butter Lover’s Day

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March 1 is National Peanut Butter Lover’s Day in the United States. This day is dedicated to celebrating the delicious and versatile spread that can be used in a variety of sweet and savory dishes.

What is National Peanut Butter Lover’s Day?

National Peanut Butter Lover’s Day is a day dedicated to celebrating one of the most beloved spreads in the world. Peanut butter was first introduced in the US in the late 1800s. Since then, it has become a staple in many households and a favorite with chocolate on by the spoonful alike.

On this “holiday,” people around the country celebrate by enjoying their favorite peanut butter treats. Some people might make peanut butter and jelly sandwiches, while others might bake peanut butter cookies or whip up a batch of peanut butter pancakes. Many restaurants and bakeries also offer special deals and discounts on peanut butter treats on this day.

The history of PB

Peanut butter dates back over 120 years. The first patent for peanut butter was granted in 1884 to a Canadian man named Marcellus Gilmore Edson. Edson developed a process for milling roasted peanuts until they became a paste. However, peanut butter did not become widely popular until the turn of the 20th century when several inventors, including Dr. John Harvey Kellogg, developed commercial machines for making peanut butter.

One of the key figures in the history of peanut butter was George Washington Carver. The American botanist and inventor was born into slavery in the mid-19th century. Many credit Carver with developing new uses for peanuts, including peanut butter, and promoting the crop as an alternative to cotton for farmers in the southern United States.

During World War II, peanut butter became an important food item for soldiers, as it was high in protein, easy to transport, and did not spoil easily. The popularity of peanut butter continued to grow throughout the 20th century. Today, it is one of the most popular spreads in the world.

—WTF fun facts

Source: “Looking For a Reason to Party? There’s a (Peanut) Day for That!” — National Peanut Board

WTF Fun Fact 13259 – The Haribo Gummy Exchange

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Are we alone in mistakenly thinking Haribo was a Japanese candy company? Well, in any case, Haribo is a German company, founded in Bonn over a century ago. They have a fun annual tradition at their German headquarters, allowing children to bring in acorns and chestnuts once a year and exchange them for gummy bears, or gummibärchen (which are actually labeled “Goldbears” – another thing we failed to ever notice). The Haribo gummy exchange has been going on since 1936.

What is the Haribo gummy exchange?

Haribo will hold its 80th+ gummy exchange this year (2023) at its facility in Grafschaft, Germany. (It would be its 87th year, but Haribo canceled the exchange at least once during the COVID pandemic). Over a weekend in October, kids (and adults, it appears) can bring in all the acorns and chestnuts they can gather and get candy in return. People come from all around the area with wagons and laundry bags and baskets full of nuts, which Heribo employees weigh on “golden gummy bear scales.”

People wait for hours to make their exchanges. In 2009, over 20,000 people showed up – a record. That year, they collected 150 tons (about 300,000 pounds!) of acorns and 260 tons of chestnuts. Dozens of Haribo employees supervise the festivities which culminate in the final weighing of the nuts.

What happens to the nuts?

While there may be a few cavities as a result, the gummy exchange is for a good cause. According to (a translation of) Germany’s General Anzeiger news publication:

“The fruits of the forest are weighed and then exchanged for pre-packaged Haribo products at a ratio of 10:1 (chestnuts) and 5:1 (acorns) according to the number of kilograms. Only chestnuts and acorns without shells will be accepted, the company said. The chestnuts must be separated from the acorns for weighing. The chestnuts and acorns are then donated to animal and game parks in Germany and Austria for feeding during the winter season.”

Clearly, there’s a bit of work to do before kids can cash in and get their gummy candies.

In some years, lines of nearly half a mile have formed for the event!

In the past, Haribo held the event at the company headquarters in Bonn. But they relocated to Grafschaft in 2018.

— WTF fun facts

Source: “Haribo to hold its annual exchange: chestnuts for sweets” — General Anzeiger Online

WTF Fun Fact 13254 – Eating Herring on Ash Wednesday

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Did you know this random historical fact about Mardi Gras week? One of its many traditions is eating herring on Ash Wednesday!

Why do people eat herring on Ash Wednesday?

In some countries, it is traditional to eat herring or other salty fish on Ash Wednesday. Some believe the salt helps absorb the alcohol consumed on Mardi Gras, the day before Ash Wednesday.

The tradition is particularly popular in Germany and other European countries. There, they believe that eating herring can help to prevent a hangover.

However, there is little scientific evidence to support this claim. It remains unclear how effective eating herring actually is in preventing a hangover. Nonetheless, the tradition persists as a quirky and amusing part of Ash Wednesday in some parts of the world.

Other random traditions

In addition to the tradition of eating herring or other salty fish on Ash Wednesday, there are other quirky traditions from around the world.

In some parts of England, it is traditional to eat pancakes on the day before Ash Wednesday. It’s actually known as Shrove Tuesday or Pancake Day. Historians believe this tradition originated as a way to use up rich ingredients like eggs, butter, and sugar before the fasting period of Lent began.

In Germany, it is traditional to burn old branches or tree trunks on Ash Wednesday. Germans call this custom “Strohfeuer,” which translates to “straw fire.” Burning old branches is meant to symbolize the burning away of sins and a new, fresh start.

In some parts of the Philippines, it is traditional to attend a “Pabasa.” This is a 24-hour recitation of the passion of Christ. The Pabasa is often held in a private home or chapel and is accompanied by singing and other forms of devotion.

What is Ash Wednesday?

Ash Wednesday is a Christian holy day. It marks the start of the season of Lent, which culminates in the celebration of Easter. It falls on the first day of Lent, which is always a Wednesday, and is observed by many Christian denominations, including Catholics, Anglicans, Lutherans, and Methodists.

The name “Ash Wednesday” comes from the practice of marking the foreheads of worshipers with ashes. People make the ashes by burning the palms from the previous year’s Palm Sunday. They are a symbolic reminder of the mortality of human beings and the need for repentance and forgiveness.

Ash Wednesday and Carnival traditions that culminate in Mardi Gras have always been linked. These mark the end of the revelry and the beginning of the penitential season of Lent.

Ash Wednesday and the traditions of Carnival and Lent evolved together over time. The earliest references to the observance of Ash Wednesday date back to the 8th century. In fact, we can trace the roots of Carnival back to ancient Roman festivals celebrating the coming of spring. Over time, these two traditions became intertwined and evolved into the celebrations we know today. — WTF fun facts

Source: “‘Haringhappen’: the Dutch tradition of eating raw herring” — Aronson Delftware

WTF Fun Fact 13238 – Coffee Not the Second Most Traded Commodity

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Sometimes the “fun fact” is that an often-repeated piece of information is just not true. For example, you’ll see plenty of otherwise reputable sources state that coffee is the second most traded commodity in the world behind oil. But it’s not. Not even close.

Why do we think coffee is the second most traded commodity?

Well, in short, we think coffee is the second most traded commodity (after oil) because it’s been published as fact so many times. Representatives from Starbucks even reported it to the US Senate Committee on Foreign Relations.

Coffee is incredibly important, however.

The website Perfect Grind Daily looked into the truth behind trade and found that “coffee is neither the world’s second-most traded product nor the world’s second-most traded commodity.”

“According to MIT’s Observatory of Economic Complexity (OEC), coffee is the world’s 98th most-traded product. Green coffee comes in at 114, while roasted coffee ranks 301st. (All data appears to be from 2015.) Sure, we’re talking about products here. But there are plenty of commodities above coffee in this list: oils, metals, crops…”

They even found that “coffee isn’t even the world’s second-most traded agricultural product. That would be wheat, at position 70, after soybeans at number 54.”

The data isn’t there

Plenty of people have tried to explain and justify the claim, but the evidence just isn’t there, even if you look at future contracts.

However, it may be the case that coffee was once the second most traded product or commodity from a specific country or region (likely Latin America) at some point in the past, but it’s unclear which one and if the math works out by volume or by value.

If it is indeed true for Latin America, the data would be old anyway. You’d have to go back to the 1970s for coffee to potentially come in second place.

According to Politifact, some people have tried to set the record straight.

“Science writer Mark Pendergrast included the errant claim in his 1999 book Uncommon Grounds: The History of Coffee and How It Transformed Our World. Ten years later, he wrote a correction (and fixed the error in the second edition).”

Pendergrast isn’t the only person to admit he was wrong or try to later debunk the myth. However, it’s a fun fact to throw out there. And once you say something catchy, it has a way of taking on a life of its own.

No matter how much people try to correct themselves, the myth lives on. But now you know the truth. — WTF fun facts

Source: “Coffee Isn’t World’s 2nd-Most Traded Commodity (But It’s Important)” — Perfect Daily Grind

WTF Fun Fact 13217 – The Origin of the Taco

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The exact origin of the taco is unknown, but we do have a best guess. What might surprise you is that tacos are a relatively new creation.

The first recorded reference to the word ‘taco’ was in the early 19th century in Mexico. The word “taco” is derived from the Nahuatl (Aztec) language, and has multiple meanings. It can be used to refer to a plug, a wedge, a tool, or to wrap something. The first taco was likely a soft corn tortilla filled with beans, chiles and tomatoes.

Studying the origin of the taco

Believe it or not, there is a taco expert. Granted, many of us consider ourselves expert taco eaters, but Jeffrey M. Pilcher, professor of history at the University of Minnesota, has actually studied the origin of the taco for 20 years.

According to Smithsonian Magazine (cited below), “he has investigated the history, politics, and evolution of Mexican food, including how Mexican silver miners likely invented the taco, how Mexican Americans in the Southwest reinvented it, and how businessman Glen Bell mass-marketed it to Anglo palates via the crunchy Taco Bell shell.”

In case you didn’t catch that, Taco Bell is the creation of a guy named Glen Bell.

Pilcher is the author of an entire book on tacos called Planet Taco: A Global History of Mexican Food (Oxford University Press). He also edited The Oxford Handbook of Food History and wrote The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917, and Que vivan los tamales! Food and the Making of Mexican Identity.

How did today’s taco come to be?

The term taco made its way to the United States in the late 1800s, when the popularity of Mexican cuisine began to rise. At first, the term was used to refer to the food item itself – the taco – but, in the early 1900s, it began to also be used as a descriptor for other foods, such as burritos, enchiladas, and tostadas.

Taco quickly grew to become an integral part of American culture. Americans embraced the taco as their own, adding their own unique ingredients and flavors, such as beef, lettuce, tomatoes, and cheese.

Pilcher notes:

“The first mention that I have seen [in the U.S.] is in 1905, in a newspaper. That’s a time when Mexican migrants are starting to come—working the mines and railroads and other such jobs. In the United States, Mexican food was seen as street food, lower-class food. It was associated with a group of women called the Chili Queens and with tamale pushcarts in Los Angeles. The Chili Queens of San Antonio were street vendors who earned a little extra money by selling food during festivals. When tourists started arriving in the 1880s with the railroad, these occasional sales started to become a nightly event.”

— WTF fun facts

Source: “Where Did the Taco Come From?” — Smithsonian Magazine

WTF Fun Fact 13204 – Types of Cheese in the World

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Believe it or not, there are over 1,800 types of cheese in the world. Cheese.com actually has a catalog of 1,830 cheeses you can search!

How can there be so many cheeses in the world?

There are so many types of cheese in the world because cheese-making is an ancient craft. Humans have been making cheese for thousands of years in many different cultures and regions. The process of making cheese is relatively simple. It only requires milk, cultures, rennet, and salt. But there are many variations on this basic recipe.

Different types of milk, cultures, rennet, aging, and processing methods result in a wide variety of textures and flavors.

Additionally, different regions have developed their own unique cheeses based on the availability of milk and the local culture and traditions. The use of different herbs, spices, and other ingredients also contributes to the diversity of cheese.

Additionally, the development of new technology and techniques in cheesemaking also allows cheese makers to experiment and create new types of cheese.

What are the different types of cheese?

We can make cheese from the milk of various animals, including cows, goats, sheep, and buffalo, and it comes in a wide variety of textures and flavors.

Some types of cheese, such as cheddar and gouda, can be aged for several years, which gives them a sharper flavor and a harder texture. Other types, such as feta and brie, are typically aged for a shorter period of time and have a softer texture and a milder flavor.

According to Wisconsin Cheese (cited below): “Many different types of cheese are named after or associated with the place they were first made. Parmesan cheese, for example, originates from the area around Parma, Italy. Gouda was first traded in the Dutch town of Gouda. And cheddar cheese originated in the English village of Cheddar in Somerset.”

—WTF fun facts

Source: “Different types of cheese” — Wisconsin Cheese

WTF Fun Fact 13202 – Almonds and Peaches Are Related

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Almonds and peaches are two great things that go great together. In fact, we feel hungry just thinking about it (with some vanilla ice cream, perhaps). Anyway, it turns out that they’re not just tasty together, but almonds and peaches are related.

How are almonds and peaches related?

Almonds belong to the family Rosaceae, and the genus Prunus, which also includes other stone fruits such as plums, apricots, cherries, and nectarines. Peaches also belong to the family Rosaceae and the genus Prunus, but they are in a different subgenus and species.

The Rosaceae family is a large and diverse group of plants that includes many economically important fruit trees and shrubs. The family is characterized by having flowers with five petals, sepals, and numerous stamens.

So, almonds and peaches are related in the sense that they are both in the same family (Rosaceae). To top it off, they also belong to the same genus (Prunus).

Genetic relatives

While they are both healthy and delicious, the similarities between the two foods seem to end there. They certainly don’t look alike and one is classified as bitter while the other is sweet.

But according to CRAG News (cited below), which comes from the Centre for Research in Agricultural Genomics:

“The comparison of the genome of the ‘Texas’ almond tree variety…and the peach tree genome places the divergence of both species six million years ago. The results are consistent with the existing hypothesis that places the existence of a common ancestor of these Prunus species in the center of Asia and the subsequent separation of two populations that was brought about when the Himalayas massif was lifted. This geological phenomenon would have left both populations of Prunus exposed to totally different climates in which both species would evolve: the almond tree in the arid steppe of the center and west of Asia and the peach tree in the subtropical climates of the East, in the area that is now South China.”

In other words, these trees are now much more distinct from one another because they adapted to different climates. The genes that changed places on their chromosomes are known as “transposons.” They move around in order to help organisms adapt better to their environments (among other things).

—WTF fun facts

Source: “The sequence of the almond tree and peach tree genomes makes it possible to understand the differences of the fruits and seeds of these closely related species” — CRAG News

WTF Fun Fact 13186 – Medical Term for Ice Cream Headache

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Eating ice cream too fast can hurt! In fact, so many people have experienced the phenomenon of these headaches (also called “brain freeze”) that there’s an official name for them. The medical term for ice cream headache is sphenopalatine ganglioneuralgia.

Why is there a medical term for ice cream headache?

The world loves ice cream. And sometimes we eat it too fast either because 1) it’s so delicious, or 2) we need to eat it before it melts. But we pay the price.

But what we sometimes call an ice cream headache is also referred to as “brain freeze” and can happen without the delicious ice cream.

According to the Cleveland Clinic (cited below), “Brain freeze is a brief but intense pain in the front part of your head. It occurs when you eat, drink or breathe something extremely cold…” So it can include breathing in freezing air as well as eating slushies, ice cubes, popsicles, etc.

While we have lots of colloquial names for the pain, the scientific/medical term for ice cream headache is sphenopalatine ganglioneuralgia.

Who is at risk for getting ice cream headaches?

Anyone can get a brain freeze. Children may be more likely to get brain freeze because they may not have learned to slow down when eating something fun like an ice pop.

Some research has shown that sphenopalatine ganglioneuralgia is more common in people who get migraine headaches.

What is sphenopalatine ganglioneuralgia?

An ice cream headache comes on quickly, but it also goes away relatively fast. It’s often gone in a few minutes, tops, and doesn’t need to be treated with medicine.

Brain freeze doesn’t cause other symptoms either – no nausea or sensitivity to light, for example. It’s just temporary pain that occurs “When your body senses sudden, extreme cold in the mouth or throat” and “tries to react and warm up.”

The headache sets in as “Blood vessels throughout the head expand to let extra blood into the area for warmth. That quick change in blood vessel size causes sudden pain.”

Of course, you can prevent the pain caused by doing that thing by avoiding that thing. But who wants to avoid ice cream and other cold treats? Instead, try warming up your mouth and throat by drinking room-temperature water or pressing your tongue against the roof of your mouth. Or just slow down on the ice cream. — WTF fun facts

Source: “Brain Freeze” — Cleveland Clinic

WTF Fun Fact 13150 – When Moscow Ran Out of Vodka

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On May 9, 1945, reports that Nazi Germany had surrendered to the USSR resulted in a 22-hour celebration. The Soviets partied so hard that the entire country briefly ran out of vodka.

How the Soviets ran out of vodka

On May 9, 1945, a radio report in the USSR announced that Germany had officially surrendered to the Soviet Union. There was every reason to celebrate immediately. Joseph Stalin, the country’s leader, would address citizens later that day, but revelers were too overjoyed to wait.

While the country probably wasn’t entirely devoid of vodka, those who stayed up to celebrate drank the store shelves dry. And grain was in short supply in wartime, leaving few vodka reserves on hand to replenish the shelves.

War History Online notes that in the book History of Russia, author Walter Moss wrote, “During the famine of the early 1930s, Stalin ensured that sufficient grain and potatoes were still available for vodka production, and vodka revenues in this period provided about one-fifth of government revenues.”

There was also a state monopoly on alcohol. Stalin made its production a national priority, even during the widespread famine. So it’s likely that the shortage didn’t last long since vodka production never stopped.

In any case, by the time Stalin officially addressed the nation on that fateful day in 1945, those who hadn’t celebrated had to find another way to do so. Those who had were probably nursing one heck of a hangover.

Accounts of the vodka shortage

According to Mental Floss (cited below): “As one reporter put it, ‘I was lucky to buy a liter of vodka at the train station when I arrived because it was impossible to buy any later… There was no vodka in Moscow on May 10; we drank it all.‘”

War History Online quoted naval navigator Nikolai Kryuchkov, who recalled:

“On May 9, 1945, with the permission of the commander, I left for 3 days in Moscow. It was impossible to tell what happened on that day in Moscow…. We celebrated Victory Day with my family, the owner’s apartments and neighbors. They drank for the victory, for those who did not live to see this day and for the fact that this bloody massacre would never be repeated. On May 10, it was impossible to buy vodka in Moscow, because it was completely drunk.” — WTF fun facts

Source: “The Time Russia Ran Out of Vodka” — Mental Floss

WTF Fun Fact 13141 – Making Champagne Secular

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As you likely know, champagne production for the masses started with a Benedictine monk named Dom Perignon. And while it might seem odd that we have a French Abbey to thank for our New Year’s bubbles (after all, he made it so they could be mass-produced and shipped worldwide), it actually took time for the drink to lose its religion and to make champagne secular.

How champagne became secular

Fr. Dom wasn’t the reason champagne was associated with religion, to begin with. In fact, he’s one of the reasons it became a worldwide phenomenon.

You see, bubbly was not only difficult but dangerous to produce because bottles would explode. For a long time, sparkling wine was confined within the walls of the institution that made it. That is until the French kings got involved. Eventually, it became a celebratory drink for things like baptisms and coronations.

As VinePair (cited below) puts it:

“Before the abolition of the French monarchy, France’s royal family had longstanding ties to the Champagne region. The multi-century connection began in 496, when reigning monarch Clovis I was baptized in a small church in Reims. The city and that exact spot (which was eventually replaced by a grand cathedral) went on to become the traditional location for French coronations, and cemented the link between region and royalty.”

In other words, wine from Champagne (pre-bubbles) started out as a holy wine.

Of course, red Burgundian wine was long the official celebratory wine of France. But when secondary fermentation was discovered by Dom Perignon in 1668, things changed…slowly.

Rise of the champagne industry

In the 18th century, King Louis XV became a champagne lover, making it very fashionable. It was also chic because he made sure it was the only wine that could be sold in glass bottles (which also made it dangerous because of all the exploding glass, but that’s not really a matter for kings to care about).

Eventually, if you wanted to be cool in France, you had to buy wine from Champagne.

At this point, champagne had made it out of the Abbey walls and into castles. However, this is all pre-French Revolution, in a time when kings and Catholics ruled.

Then came the Revolution. Heads came off, heads of state were replaced, and people became far more skeptical of powerful institutions, including the church.

There’s no one moment (that we know of) when champagne became untangled from production by religious workers, but the Revolution certainly changed the nature of all things elite.

Marketing secular champagne

By 1796, George Washington was serving champagne at a state dinner.

And, according to VinePair, “Within a century, one didn’t even have to hold office to toast with Champagne. In the latter half of the 1800s, increasing supply and better worldwide distribution channels made Champagne a commodity most middle-class families could afford…The period also saw significant marketing efforts from Champagne houses to place their bubbles asthecelebratory beverage. The images and language on many bottle labels targeted newly engaged couples and soon-to-be parents…”

It was no longer associated with religion, but with any kind of celebration. —WTF fun facts

Source: “Religion, Royalty, and Bubbles: How Champagne Became the Go-To Drink for Celebrating” — VinePair

WTF Fun Fact 13140 – Champagne and NYE

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Have you ever wondered why champagne became associated with New Year’s Eve? Sure, popping the bubbly does seem festive, but one doesn’t suggest the other’s presence…or does it? Champagne is difficult to make, and real champagne only comes from one small region in France (called Champagne). Thanks to the association of champagne and NYE, the productionof the beverage actually shot up between 1800 and 1850 from 300,000 to 20 million bottles a year!

Why are champagne and NYE associated?

Sixteenth-century European aristocrats loved to pop the champagne. It didn’t hurt that their king Louis XIV loved it as well. Champagne was once part of religious rituals (but more on that in the next fun fact). Obviously, it became a secular celebratory mechanism.

Dom Perignon may have been a monk, but as the creator of the elite new bubbly drink all those centuries ago, we might also say he’s the father of parties. He made the bottles safer and the drink easier to produce, which also made them cheaper to create and sell.

By the 1700s, champagne could be marketed to those in the relative middle class because the price of creating it went down. And as you can imagine, people being able to afford things made them more popular. And champagne because associated with joy for all.

It’s all about the bubbles

Whether you’re drinking real champagne or sparkling wine from elsewhere in the world, that festive feeling you get from hearing the cork pop (although it’s not supposed to make a noise if you open it properly) is one that goes back centuries. The bubbles as well (although sometimes indicative of a dusty glass) feel celebratory. And so does New Year’s Eve.

As champagne production rose, exports rose. Champagne was a smashing success – even for ship christenings. This is just another way it became associated with joyous celebrations.

And if you’ve ever tried to pour a glass, chances are you’d had to struggle with those bubbles overflowing. Your cup runneth over, as they say – which is a toast to good luck and fortune for a reason. Champagne and NYE are a marketing match made in heaven. —WTF fun facts

Source: “Why everyone drinks champagne on New Year’s Eve” — Business Insider

WTF Fun Fact 13134 – Brussels sprouts bitter no longer

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Have you ever wondered why today’s Brussels sprouts don’t taste as gross as they might have while you were growing up? It’s not just your palate that’s changed, but the sprouts themselves. Thanks to some genetic tinkering, Dutch scientists have made Brussels sprouts bitter no longer.

Brussels sprouts get a makeover

Brussels sprouts simply don’t taste the same way they did a few decades ago. If you hated them as a kid, there’s at least some chance you might like them now.

According to NPR (cited below): “This all started to change in the 1990s, and it began in the Netherlands, where Brussels sprouts have a simpler name: spruitjes. A Dutch scientist named Hans van Doorn, who worked at the seed and chemical company Novartis (the seed part is now called Syngenta), figured out exactly which chemical compounds in spruitjes made them bitter.”

The next step was to consult the seed archives (libraries of seeds for different types of Brussels sprouts). Companies then planted them all and began selecting for the ones with the least bitterness.

Making a better Brussels sprout

Once scientists chose the best candidates for less bitter sprouts, “They cross-pollinated these old varieties with modern, high-yielding ones, trying to combine the best traits of old and new spruitjes. It took many years. But it worked.” Then word spread in the professional culinary scene. It took off mainly in the United States, not in Europe.“

Once word got out about everyone’s least favorite vegetable from childhood tasting a bit different, big-name chefs (like David Chang at Momofuku in New York) got on board and started selling them again. People were delighted to have a new vegetable to enjoy and the “new” Brussels sprouts took off without people knowing the bitterness chemical had actually been bred out of them.

Most of us who like Brussels sprouts now assume we just have more mature palates. But we actually have the Dutch to thank for getting our greens with less suffering. — WTF fun facts

Source: “From Culinary Dud To Stud: How Dutch Plant Breeders Built Our Brussels Sprouts Boom” — NPR