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“Sometimes the entertainment can be on the wacky side: witness the International Hamburger Olympics at Seymour’s Burger Fest, featuring the ketchup slide, where contestants propel themselves through a stream of smeary red condiment,”
― The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State
― The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State
“During the post–World War II decades, and due in large part to the profit-conscious food technologies and advertising of big business food companies, most American cooking had an open-a-can ethos, a philosophy that extolled Wonder Bread, boxed cake mixes, and ten-minute meal preparation.”
― The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State
― The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State
“Since that time, as noted on the jacket of David Kamp’s The United States of Arugula: How We Became a Gourmet Nation, we have “gone from the overcooked vegetables and scary gelatin salads of yore to our current heyday of free-range chickens, extra-virgin olive oil, Iron Chef, Whole Foods, Starbucks, and that breed of human known as the ‘foodie.”
― The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State
― The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State
