Notes and Comment

September 1960
New Yorker;9/10/1960, Vol. 36 Issue 30, p33
The article comments about the negative aspects of eating. It believes that the expensive restaurants are disguising the real nature of eating as the gourmets are designed differently to make it look nicer to customers. It argues that the only difference between an expensive restaurant and a cheap one is the diverse ways of cooking. It is also against food dispensed by machines.


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