Restaurants/Dining, cooking trends, etc.
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?