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100 Years of American Food

post #1 of 4
Thread Starter 

Restaurants/Dining, cooking trends, etc.

 

http://leitesculinaria.com/10348/writings-dining-through-the-decades-american-food-history.html#comments

 

Give it a read, when you have a chance.

 

I recall some of the eras mentioned, and think he nailed it on many levels.  What say you?

 

Noticed the article stopped at 1999.  Trying to think of anything remarkable that was brought to the "table" restaurant or home cooking-wise, etc., since then to present.  Off the top of my head, moleculargastronomy (& foam) come to mind.

 

How would you finish the article, or what would you add, that made an impact on American food history past to present -- chefs and homecooks?

post #2 of 4

Farm to table/ community sustained agriculture/return to heritage ingredients

 

A consciousness of industrial food animal production and a return to butchering and nose-to-tail cooking

 

Food blogging

 

The normalization of extremely restrictive dietary requirements--gluten free, paleo, Vegan

 

Fusion cuisines--Korean tacos come immediate

 

Food trucks

 

Obsession with cooking shows--cooking as reality show competition

post #3 of 4
Thread Starter 

Excellent points, CT.  I forgot about Fusion.  :thumb: 

post #4 of 4
Craft beer and what the Brits call the "gastro-pub" to go with it.
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