History
Food historians say the Romans and ancient Greeks ate mixed greens and dressing. In his 1699 book, Acetaria: A Discourse on Sallets, John Evelyn attempted with little success to encourage his fellow Britons to eat fresh salad greens. Royalty dabbled in salads: Mary, Queen of Scots, ate boiled celery root over salad covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs.
The United States popularized salads in the late 19th century and other regions of the world adopted them throughout the second half of the 20th century. From Europe and the Americas to China, Japan, and Australia, premade salads are sold in supermarkets, at restaurants (restaurants will often have a "Salad Bar" laid out with salad-making ingredients, which the customers will use to put together their salad) and at fast food chains. In the US market, fast food chains such as McDonald's and KFC, that typically sell hamburgers, fries, and fried chicken, now also sell packaged salads to appeal to the health-conscious customers.
Read more about this topic: Salad
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“Philosophy of science without history of science is empty; history of science without philosophy of science is blind.”
—Imre Lakatos (1922–1974)
“The thing that struck me forcefully was the feeling of great age about the place. Standing on that old parade ground, which is now a cricket field, I could feel the dead generations crowding me. Here was the oldest settlement of freedmen in the Western world, no doubt. Men who had thrown off the bands of slavery by their own courage and ingenuity. The courage and daring of the Maroons strike like a purple beam across the history of Jamaica.”
—Zora Neale Hurston (1891–1960)
“As I am, so shall I associate, and so shall I act; Caesar’s history will paint out Caesar.”
—Ralph Waldo Emerson (1803–1882)