‘Local, organic, sustainable’ are common buzzwords on US restaurant menus now, but it wasn’t always that way. Alice Waters and her restaurant, Chez Panisse, helped put them there.
Academic rigor, journalistic flair
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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.
Britain’s food relationship with Europe goes back centuries – is it unlikely to end post=Brexit.
Canada recently slapped a tariff on US exports of the tomato-based condiment, and the EU plans to do the same, perhaps on the notion that it’s distinctly American. In fact, ketchup’s origins are global, as are its fans.
McDonald’s recently announced it will make its Happy Meal, which accounts of about 15 percent of all sales, healthier. Will it make kids healthier? That’s unclear, but it could lower parents’ guilt.
Top contributors
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Professor of History, University of the Pacific
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Lecturer in History, University of Essex
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Chester D. Tripp Professor of History, Yale University
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Professor of Allied Health Sciences, University of Connecticut
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History Course Director, Leeds Beckett University
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Lecturer, Department of History, University of Oregon
