From Fish Brine to Ketchup
Posted on Feb 15 2010
A chicken-fried, tortilla-wrapped, sizzling on the grill, slathered in barbecue sauce, hot diggity-dog look at the food Americans eat, with author Michael Karl Witzel
Fable of the Golden Arches
Richard and Maurice McDonald were planning to franchise their successful burger system in 1952. To stand above the visual noise created by miles of drive-ins, motels, car washes, bowling alleys, service stations, and coffee-shops—they decided a new structural style was needed. Without...
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From Fish Brine to Ketchup
Ahhh … that tangy, thick, and sticky condiment known as ketchup—where would American road food be without it? Certainly, drive-ins, diners, coffee shops, and in many cases—fine restaurants—wouldn’t be the same. Burgers would be bland, fries embarrassed by their nakedness, and hot dogs robbed of their bite. In a world devoid of the red sauce, Archie Bunker would have starved. Historians trace the ancestry of the zesty mixture as far back as the Roman Empire. Ancient cooks created...
Slow FoodBob Wian’s...
Robert Wian learned the restaurant business the hard way. When his father’s furniture business faltered during the early thirties, he took a job washing dishes at the White Log Tavern to help...
Fast FoodThe Texas Pig St...
“People in their cars are so lazy that they don’t want to get out of them to eat!” The proclamation still rings as true today as it did when candy and tobacco magnate Jessie G. Kirby...
ReviewsBirthplace of the Hamburger
Posted on Feb 05 2009
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