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.
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Articles on Fine dining
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The Menu’s real horror comes from the ways food, eating, and cooking lose their carnal pleasures under capitalism.
The first restaurants in Paris were based on the medicinal powers of soup, but these establishments soon transformed into the temples to gastronomy we know today.
The pandemic changed people’s dining-out experience, with takeout becoming more common. But since dining out became fashionable in the 18th century, how and where people go to eat has been evolving.
Top contributors
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Science + Technology Editor & Co-Host of The Conversation Weekly Podcast, The Conversation
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Professor of Food Studies, New York University
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PhD Candidate & Teaching Fellow, McMaster University
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Assistant Professor of Sociology, Barnard College
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Lecturer, Department of History, University of Oregon
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Enseignante-chercheuse, Grenoble École de Management (GEM)
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Lecturer in Digital Culture, King's College London
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Associate Science Editor & Co-Host of The Conversation Weekly Podcast, The Conversation
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PhD Candidate in English and Cultural Studies, McMaster University
