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Many people are not interested in great tasting food the preference by many seems to be super size rather than super taste.
Look in the parking lot of the chains that serve a lot of food and the parking lots of the great quality restaurants, that will tell you what Americans want.
Many people are not interested in great tasting food the preference by many seems to be super size rather than super taste.
Look in the parking lot of the chains that serve a lot of food and the parking lots of the great quality restaurants, that will tell you what Americans want.
Exactly! People seem to want cheap, supersized meals loaded with sugar, salt and empty calories which can be wolfed down in the car.
Location: By the sea, by the sea, by the beautiful sea
68,329 posts, read 54,381,135 times
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Quote:
Originally Posted by PDD
Many people are not interested in great tasting food the preference by many seems to be super size rather than super taste.
Look in the parking lot of the chains that serve a lot of food and the parking lots of the great quality restaurants, that will tell you what Americans want.
I don't know how accurate an indicator that would be. Personally, I cook many meals at home and they're better than what I'd get in the chains. I simply couldn't afford to eat in a quality restaurant every night without giving up something else that I'm not currently willing to.
It amazing how many people don't realize how pervasive "French" cuisine is and has been on American cuisine.
This is exactly my thought. It seems like French cooking is used widely in most good restaurants, whether or not they are called Chez Luc or Bistro Bernard. When I think of french food, I think a perfectly roasted bird with steamed vegetables. An apple tart for dessert.
And yet McDonald’s, the world’s largest fast-food corporation, with a global presence in 119 countries across all six inhabited continents, has turned the home of Le Cordon Bleu cooking academies and the Michelin Guide of world-renowned restaurants into its second-most profitable market in the world. The chain has more than 1,200 restaurants in France — all locally owned franchises — and a growth rate of 30 restaurants per year in the past five years alone.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,029,371 times
Reputation: 28903
Quote:
Originally Posted by silverkris
To the French, eating/food is more than just the cooking techniques and ingredients, it's also a way of living. They respect food and the ritual of eating way more than Americans do. They tend not to gulp down food on the run.
The "slow-food" movement you see here is a return to French (and other cultures) attitudes towards eating.
Yup, that's what I'm saying. I live in a French city. A meal lasts forever and is savored.
And yet McDonald’s, the world’s largest fast-food corporation, with a global
presence in 119 countries across all six inhabited continents, has turned the
home of Le Cordon Bleu cooking academies and the Michelin Guide of
world-renowned restaurants into its second-most profitable market in the world.
The chain has more than 1,200 restaurants in France — all locally owned
franchises — and a growth rate of 30 restaurants per year in the past five years
alone.
It's widely considered around the world to be the height of fine dining in the Western world, the best over all. You'd think French restaurants would be everywhere, even fast-food chain restaurants with simplified recipes, but no ..... they seem to be mainly in large cities. Meanwhile Mexican and Chinese-American restaurants are in the smallest towns here on the West Coast, and Italian-American eateries on the East Coast.
I suppose it must be common in eastern Canada.
Louisiana as well, but the recipes tend to reflect the local abundance of things like gar and alligator.
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