The Shrewd Business Logic of Immigrant Cooks
Savvy observers, immigrant restaurateurs operate as amateur anthropologists who analyze their potential customers to determine how to best attract them.
Harvey Houses: Serving the West
In 1875, Fred Harvey had an idea for improving dining on passenger rail lines. He changed the face of food service in the West forever.
How Gender Got on the Menu
As women began to be welcomed into restaurants, some started catering to what they perceived as “female tastes,” largely meaning the sugary stuff
Have Chinese Restaurants Always Looked “Chinese”?
In some places, that red-and-gold flair might not fly.
The First American Restaurants’ Culinary Concoctions
A study of historical fine-dining menus yields surprises. Like six preparations of frog, and delicious lamb testicles.
Waffle Houses Mean Way More Than Waffles in Disasters
The restaurant chain and FEMA work together in calamities like tornadoes and hurricanes, for good reason.
The Evolution of the New York Restaurant Scene
In colonial America, restaurants as we know them today were virtually unheard of.
What’s A Healthier Choice: A Big Mac or A Chipotle Burrito?
Consumers looking to make a healthier choice need to consider that "fast casual" restaurants aren't always better than fast food.
Why Do Americans Love Tipping?
Tipping as cultural practice: why some countries like the U.S. like tipping and others don't.
