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Hi-C
Hi-C is a Coca-Cola-owned American non-carbonated fruit juice drink brand, first marketed 1948 and the first vitamin C-fortified fruit drink; known for juice boxes and McDonald's Orange Lavaburst, removed 2017, returned 2021.
Hi-Chew (ハイチュウ)
Hi-Chew (ハイチュウ, HI-CHEW) is Morinaga Seika's soft gelatin-based fruit chew, launched 1975 from 1913 Milk Caramel technology, sold in 30+ countries, 233 Japanese flavors, US production since 2013.
Hibiscus tea
Hibiscus tea, aka karkade, agua de Jamaica, bissap, sobolo, or sorrel, is a caffeine-free tart red tisane from dried Hibiscus sabdariffa calyces, brewed hot or cold across Africa, the Caribbean, and Latin America.
Hindustan Unilever
Hindustan Unilever Limited (HUL), formerly Hindustan Lever Limited, is India's largest FMCG company and Unilever's Indian subsidiary, formed by a 1956 merger, renamed in 2007, with FY26 turnover of ₹63,763 crores.
Hippocras
Hippocras (hypocras, ypocras; Latin Vinum Hippocraticum) is a medieval and early modern sweetened spiced wine, named for the Hippocrates' sleeve filter, served cold as a digestive and prescribed medicinally into the late eighteenth century.
History of alcoholic drinks
History of alcoholic drinks: fermentation from Jiahu ca. 7000 BCE, ancient beer and wine, medieval distillation and monastic viticulture, industrialization, temperance and Prohibition, and modern regulation.
History of beer
History of beer: the brewing of fermented grain beverages from ancient Mesopotamia and Egypt, through medieval hops, 1500s lagering, industrialization, to today's multinational and craft markets.
History of bread
History of bread: baked cereal staple from flour, water, and leaven. Oldest evidence is 14,400-year-old flatbread from Shubayqa 1, Jordan; leavened loaves first in ancient Egypt; baker's yeast under 150 years old.
History of Burger King
History of Burger King: the American fast-food hamburger chain founded as Insta-Burger King in Jacksonville in 1953, reestablished in Miami in 1954 by McLamore and Edgerton, owner of the Whopper, and passed through Pillsbury, Diageo, 3G Capital, and Restaurant Brands International.
History of cheese
History of cheese: Neolithic-origin fermented milk food, earliest evidence in sixth-millennium-BC pottery strainers, oldest intact kefir cheese from Xiaohe, China; shaped by monasteries, starter cultures, and industrial dairies.
History of Chinese cuisine
History of Chinese cuisine (中国饮食文化史): development of Chinese food from prehistoric staple systems through Silk Road and American crop introductions, the Eight Cuisines, imperial court dining, modern mobility-driven diffusion, and overseas spread.
History of chocolate
History of chocolate: cacao use from 5,300-year-old Ecuador and Olmec/Maya/Aztec Mesoamerica, its 16th-century arrival in Spain, European fashion, and 19th-century industrial solid chocolate.
History of coffee
History of coffee: the Coffea plant, native to Ethiopia, was first brewed in 15th-century Yemeni Sufi monasteries, spread through Mocha and Ottoman coffeehouses to Europe, then became a slave-based colonial commodity dominated by Brazil and today a top traded commodity.
History of KFC
History of KFC (Kentucky Fried Chicken): founded by Harland Sanders from his 1930 Corbin, Kentucky service station; first franchise 1952 in Salt Lake City; sold 1964 for $2 million; PepsiCo buyout 1986; China entry 1987; now 30,000+ restaurants in 150 countries under Yum! Brands.
History of McDonald's
History of McDonald's: founded 1940 in San Bernardino by Richard and Maurice McDonald, franchised and expanded by Ray Kroc from 1955, bought out in 1961 for $2.7 million; now over 40,000 restaurants in 120+ countries serving about 70 million meals daily.
History of pizza
The history of pizza follows the dish from 18th-century Naples, where it was street food for the urban poor, to its global spread through Italian emigration and America.
History of sugar
History of sugar: how sucrose from sugarcane spread from South Asia through the Arab Mediterranean into Europe as a medieval medicine and spice, became the plantation commodity of the Atlantic slave trade, and a mass food after sugar beet.
History of sushi
History of sushi (寿司): from Southeast Asian fermented fish-and-rice preservation (narezushi) through vinegared hayazushi to Edo-period nigiri fast food by Hanaya Yohei (Bunsei era), then 1923 spread, 1939 counter shops, 1958 conveyor-belt sushi, and 2013 UNESCO washoku listing.
History of tea
History of tea: how Camellia sinensis, originating in southwest China, spread from Han and Tang China and Lu Yu's Ch'a Ching to Japan, Europe, India, and a 35-country global industry.
History of tea in India
History of tea in India: from the 1820s discovery of indigenous Assam tea by Robert Bruce and the 1834 Tea Committee, through colonial plantations and indenture, to today's Tea Board-governed industry, the world's largest black tea producer.
History of the hamburger
History of the hamburger: how Hamburg steak brought by German immigrants became an American sandwich in the 1880s-1890s, with competing claims (Louis' Lunch, Nagreen, Davis), the 1904 St. Louis World's Fair, White Castle 1921, and McDonald's-led global spread.
History of wine
History of wine: the record of grape winemaking from Neolithic Georgia (ca. 6000 BC, Gadachrili Gora) and Armenia's Areni-1 winery through Egypt, Greece, and Rome to today's OIV-tracked global sector.
Hitsumabushi
Hitsumabushi (ひつまぶし) is Nagoya's signature grilled eel rice dish: chopped kabayaki eel over rice in a wooden ohitsu, eaten in four ways, originating in the late Meiji era and trademarked by Atsuta Horaiken.
Hoegaarden Brewery
Hoegaarden Brewery (Brouwerij van Hoegaarden) is the Belgian AB InBev brewery whose witbier, revived by Pierre Celis in 1965–1966 after the last village brewery closed in 1957, restored the style of spiced white wheat beer; flagship beer is 4.9% ABV.
Hofbräuhaus am Platzl
Hofbräuhaus am Platzl (Staatliches Hofbräuhaus am Platzl), Munich's state-owned beer hall at Platzl 9, founded 1589 by Duke Wilhelm V, opened to the public 1828, rebuilt by Max Littmann 1897 and after wartime destruction by 1958.
Hoisin sauce (海鲜酱)
Hoisin sauce (海鲜酱, hǎixiān jiàng) is a thick, sweet-savory Cantonese condiment from Guangdong made of fermented soybeans, sugar, vinegar, garlic, and spices; despite its name meaning seafood, it contains none and stars with Peking duck, char siu, and pho.
Hōjicha (焙じ茶)
Hōjicha (焙じ茶, houjicha) is Japanese roasted green tea made by roasting bancha or sencha at about 170°C, giving pyrazine-based toasted aroma, low astringency, and 20 mg caffeine per 100 mL, distinct from unroasted bancha.
Holiday Baking Championship
Holiday Baking Championship is a Food Network holiday baking competition that premiered November 9, 2014, hosted since season 4 by Jesse Palmer, judged by Duff Goldman and Nancy Fuller among others, with a $25,000 prize in recent seasons.
Hollandaise sauce
Hollandaise sauce is a warm French mother sauce, an oil-in-water emulsion of butter, egg yolk, and lemon juice or vinegar, served with eggs Benedict and asparagus; it breaks easily from overheating or cooling and is recovered by adding water.
Holodomor
Holodomor (Голодомор), the man-made famine of 1932–1933 in Soviet Ukraine under Stalin, caused by forced collectivization and grain requisition; killed at least 4 million; recognized as genocide by Ukraine, disputed internationally.