In the 15th century, Europe began to use cast-iron stoves, several hundred years after the Chinese. In the middle of the century, more commodities moved all around the world, from chillies, aubergines, and other spices as recorded in Christopher Columbus' journal. Around the 1400's, the world saw caviar, along with pork dishes in several forms ( sausages, pates, etc). Spice trading grew stronger as did more items globally until the 16th century. In the 17 century, chocolate houses were introduced, as well as more social use of alcohol, and coffee. But it won't be until the 18th century that we have a canning process, which was a big development in the food industry. Experimental cooking blossomed around the turn of the 21st century which has been a fascinating development in the history of food and eating. Auguste Escoffier, the founder of modern cuisine, is believed to have elevated cooking to an art and a profession that one can be proud of. There are also a great number of kitchen artists who continue to redefine cooking and food, for many years to come!