Twentieth Century Food Firsts 1900-1999 adapted from The American Century Cookbook, The Most Popular Recipes of the 20th Century by Jean Anderson published by Clarkson Potter, 1999. Fannie Farmer establishes her own cooking school in Boston. The St. Louis World's Fair introduces puffed rice, popcorn, burgers on buns, iced tea, ice cream cones and a new health food called peanut butter. The hot fudge sundae is created at C.C. Brown's, a brand-new ice cream parlor on Hollywood Boulevard in Los Angeles. Kellogg's Corn Flakes go on sale.
Gas ranges begin to phase out coal, wood, and petroleum stoves.
Kitchen cabinets appear, pantries begin to disappear. Canned chili goes on sale. Morton introduces free-flowing, granulated table salt. The Oyster Bar opens in New York's Grand Central Terminal. Fruit cocktail is created by a California canner.