When diners were asked why they don’t order plant-based meat dishes, it turns out they have many different reasons.
Academic rigor, journalistic flair
Articles on Dining
Displaying all articles
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.
Studies show a weak relationship between tip amounts and quality of service. But the color gold seems to have a way of making diners feel wealthier – and more generous.
A nutritionist’s expert view on barbecue success.
The color scheme, the music, even the weight of the servers – all can play a role in getting customers to spend money.
In the story of Manhattan’s Le Pavillon and its irascible manager, a food historian sees the rise and fall of French cuisine in America.
Restaurants can open the ‘Doors of Perception’, too.
Blacks and Hispanics do tip, on average, less than whites. But research shows waiters aren’t only motivated by economics when they offer inferior service.
Even when a hotel or restaurant ranking accurately reflects quality, consumers may be better off not knowing.
Within the US restaurant industry, blacks are generally considered comparatively poor tippers. One recent survey of roughly 1,000 restaurant servers from across the nation found that 34% thought blacks…
Smartphones at the table. Food blogs. Photographs of perfect meals posted online before anyone has taken a bite. Amateur restaurant reviews. Many people don’t just want to cook good food and eat it. They…
Top contributors
-
Professor of Food and Beverage Management, Cornell University
-
Associate Professor of Sociology, Wayne State University
-
Cornelia H. Dudley Professor of Psychology, Knox College
-
Assistant Professor of Marketing, University of Dayton
-
Lecturer in Marketing and Consumer Culture Studies, Lancaster University
-
Assistant Professor of Criminal Justice, University of Nebraska Omaha
-
Visiting Academic, Aston Medical School, Aston University
-
Chester D. Tripp Professor of History, Yale University
-
Professor of Microeconomics, Université Libre de Bruxelles (ULB)
-
Assistant Professor of Economics, Georgetown University
-
Assistant Professor of Sociology, Barnard College
-
Associate Science Editor & Co-Host of The Conversation Weekly Podcast, The Conversation
-
Lecturer in Digital Culture, King's College London
-
Professor of Food Studies, New York University
-
Research Fellow, Social Marketing, Griffith University
