The origin of the word caviar is highly contested. Some claim that the Turks were the first to coin the word “Khavyar.” References to the caviar back to antiquity when Phoenician, Egyptian and Roman coastal population began to salt and retention of sturgeon eggs.
The Persians used the term “Chav-jar” or “power cake” because they considered the caviar as a stimulant that increases endurance and strength.
They are the first people known to have eat sturgeon eggs, enjoying the incredible potential of the Caspian Sea and its rivers nearby.
Having conquered the major trade routes of Central Europe, caviar made its first appearance at the Russian court and quickly becomes the guilty pleasure of the Tsars. Caviar then slowly gained popularity in Europe, where it became a delicacy for aristocrats.
Over time, caviar began to appear more popular way. In the United States in the late 19th century, sturgeon eggs were sold in saloons, hoping that his salty flavor make them thirsty customers. Sold to a frivolous price, quality caviar rapidly declined.
In Paris in the Roaring Twenties, the caviar is back as a gourmet product served in the best restaurants in the country. The Russian monarchy exiled intellectuals and aristocrats who fled the Bolshevik Revolution of 1917, with the help of home Petrossian, have revived the art and passion of caviar.
… When you eat caviar, you should not think only fish eggs; It demystifies the experience by killing the passion and the spark of an exceptional moment.
Tasting caviar is only a way to whet his appetite for more. A kiss is appreciated at the time; but some great kisses never lasts long enough to be fully satisfied.