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10 Culinary Icons Introduced at the Chicago World's Fair

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This classic cereal was first developed as a food for diners with digestive troubles, and in its early years was marketed directly to vegetarian and health food restaurants (where it was sometimes used in place of croutons in soup), but it was offered up to the public at the Columbian Exposition in 1893, and soon became a staple of the American breakfast table.

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