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Artículos sobre Restaurants

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Immigrant chefs feel more constrained in how their food is valued. Klaus Vedfelt/DigitalVision via Getty Images

How fine dining in Europe and the US came to exclude immigrant cuisine and how social media is pushing back – podcast

Immigrant chefs and cuisines are often constrained by Eurocentric definitions of what constitutes good food. As immigrant groups become more assimilated into US culture, so does their food.
Many restaurant workers see violence as a core aspect of a hardscrabble kitchen culture that has existed for generations. Jetta Productions/David Atkinson via Getty Images

How did abuse get baked into the restaurant industry?

Barbara Lynch’s alleged bullying of her employees is only the latest in a string of high-profile chef scandals. Two scholars explore how this behavior became normalized in kitchens across the US.
Margot, played by Anya Taylor-Joy, is important because viewers without much experience with fine dining culture, or who empathize with criticisms of it, can relate to her. (Eric Zachanowich/Searchlight Pictures)

Horror comedy ‘The Menu’ delves into foodie snobbery when you’re dying for a cheeseburger

The Menu’s real horror comes from the ways food, eating, and cooking lose their carnal pleasures under capitalism.
A server brings food to a table as people dine at a restaurant in Vancouver in September 2021. For many people, deciding exactly how much to tip in a given situation can be uncomfortable. THE CANADIAN PRESS/Darryl Dyck

A tip too far? Why tip fatigue may be setting in for North Americans

As the cost of living continues to rise, the amount Canadians are being asked to tip is also increasing due to a phenomenon known as tip inflation.
Warmer-water preferring fish species like sardines and squid may soon dominate seafood menus on the west coast of Canada. (Shutterstock)

Climate change is now on the menu at seafood restaurants

As the ocean temperature rises, many marine species are moving toward the north and south poles in search of cooler waters, thus rewriting the menus of seafood restaurants on the West Coast of Canada.
Tipping reshapes the relationship between workers and their managers, and workers and consumers. In doing so, it has wide-ranging effects on workers. (Shutterstock)

The future of tipping should be driven by Canadians, not businesses

The future of tipping should be defined by Canadians, not businesses seeking to shift responsibility for worker compensation onto consumers.
COVID guidelines have changed a lot over the past few years as the pandemic has ebbed and flowed. AP Photo/Jeff Chiu

Tomorrow’s COVID safety guidelines will be different from today’s – but that doesn’t mean yesterday’s were wrong

The constantly changing COVID-19 rules can be frustrating. But this pandemic is like no other public health crisis in history. It is better to think of the virus and US responses the way we think about hurricanes.

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