The History and Future of the Waffle

History of the Waffle

At least for the waffle, it all began as a basic version of a flat cake. This simple mixture of pulped cereal was heated on rudimentary cooking devices for varying times. But as technology advanced, so too did cooking techniques, although for years this basic recipe remained. But by the time of the Ancient Greek Empire the mixture had altered somewhat, but by no means substantially. Referred to as obleios, these early waffles were often savoury and served, and flavoured, with cheese and herbs.

However, during the Middle Ages, there was a true waffle revolution. Nobody knows exactly when, but at one point in history somebody* had the truly inspired idea of forging together a couple of cooking plates. Fitted with ornate etchings, these irons gave the waffle its name – for you see waffle is derived from gaufre and in turn wafla, a term referring to “a piece of a honeybee hive.” Eaten by all sections of society, from the Royalty to the peasantry, the waffle became a popular food of choice for much of continental Europe. Such was its prominence, King Charles IX of France had to introduce a code of practice to waffle sellers. This occurred as an attempt to quell some fracases that surrounded waffle sellers jostling for prime positions in Paris and other major cities during the 1600s.

Ever-changing recipe

But during this period we saw a major waffle schism. The upper classes could rely on their waffles being made from the finest ingredients such as egg, milk and honey. Whilst those who were less privileged had to make do with ingredients of a sub-standard quality. Recipes began to become malleable and the foodstuff transformed from a standardised entity to one that was dictated by class, location and wealth. No wonder then that in Belgium alone there are a myriad of geographically influenced versions of the waffle. And then, America happened. A staple of breakfast diners all across the United States, the waffle has, actually, enjoyed two debuts on the other side of the Atlantic.The first foray being in the 1600s and the second, perhaps the more famous instance, occurring in 1964.

The World Fair

Though they’d been enjoyed in North America for centuries prior to 1964, the New York World’s Fair really helped reinvent waffles and turn them into something of a culinary institution. There was something special about this batch that captured the attention of The Big Apple; the Maurice Vermeersch utilised a family recipe and mixed that, quite literally, with a bit of marketing genius. The recipe and cooking method came from Brussels, as did the way they were to be consumed: without the use of cutlery. Marie Paule Vermersch, the daughter of Maurice, claims that her mother shunned customers away from picking up knives and forks. Instead, actively forcing people to tuck into their waffles with their hands. But, as Maurice knew, the trick was to produce a commodity. Aware that many Americans were unfamiliar with Brussels, he sold his waffles as being ‘Belgian’. This fast and loose christening worked wonders and the waffle became instantly recognised as the ‘Belgian Waffle’.

Protein Waffle

At Opalbond, we now offer the protein waffle which is leading the way for new developments into the protein snack category. Consumers are increasingly looking for novel and tasty ways to supplement protein, and why not a waffle?