Trends in the feeding of America

As I have observed through the years, it seems that trends come and go in table fare both in the home and in the restaurant for the American consumer. During the 30s, 40s, and 50s basic meat, potatoes, and vegetables simply prepared and served lovingly by home cooks and restaurant cooks alike seemed to prevail.

Then the American taste seemed to desire more international and exotic foods.  So for awhile it was Italian (spaghetti, etc.) and then it was Asian; but the American "diner" (or greasy spoon, as some were called) still thrived serving up basic vegetables, meats, and potatoes. Then the American consumer desired and sought Texas steaks of every slice and dice. You had high end restaurants touting the tastiest steak at a price that really broke the bank, and you had your "Western" steak houses  where every family could afford to eat out and have a steak!

When medical science made us painfully aware that we were passing from the scene due to coronary heart disease and other diet-related diseases, health consciousness came into play. So the Mediterranean diet became to rage as folks desired tasty food with olive oil, tomatoes, vegetables, and pasta. To make that work, you had to serve it up in all types of trendy dishes - pasta, rice, veggie, meatless, with meat, with dairy but no meat, etc. It had to have Italian flair or it had to have Asian ethnic authenticity.

But the bottom line is, plain food, simply cooked is always the one that warms the cockles of your heart and satisfies that hunger in your tummy. Bring on the veggies, mashed potatoes, and roast beef or roast chicken. And please, don't forget those homemade rolls. Of course, finish it all off with a slice of American Apple Pie.