United Fresh 2013: Understanding America's Eating Culture

Webber, Liz
May 2013
Supermarket News Expert Blog;5/17/2013, p14
Blog Entry
Thre article looks at the changes in American eating culture, which was addressed at the Retail-Foodservice Super Session. June-Jo Lee of the Hartman Group stated that cooking has become a lifestyle choice instead of a traditional chore. Hartman also revealed through a study that 77 percent of eating occasions in the U.S. composed of prepared and 42 percent with fully prepared food.


Related Articles

  • DOWN-HOME FOOD. Hazelton, Nika // National Review;4/4/1980, Vol. 32 Issue 7, p426 

    The article focuses on the changing taste of Americans. According to the author, American cooking is basically English, and the cuisines that have been accepted by American kitchens are those which resemble the cooking of England. They cater to the great American sweet tooth and generally...

  • SHARE Reader Recipe.  // Vegetarian Times;Oct2015, Vol. 41 Issue 9, p13 

    A recipe for the Spaghetti Squash with Spinach Pesto and Sun-Dried Tomatoes is presented.

  • Sushi's Star Power. Weisberg, Karen // FoodService Director;7/15/2006, Vol. 19 Issue 7, p38 

    The article considers how popular sushi has become in the U.S. foodservice industry. A Kikkoman study conducted in January 2005 revealed that less than one-quarter of the U.S. adults had eaten sushi. But in 2006, there are about 9,000 sushi bars across the country. Foodservice operators indicate...

  • Breakfast makeovers for busy women. Colino, Stacey // Health (Time Inc.);Sep2007, Vol. 21 Issue 7, p190 

    The author reports on breakfast by comparing both healthy and unhealthy meals. Suggestions are given on what food should be eaten for different types of breakfasts, such as breakfasts being eaten before working out, hearty breakfasts, and breakfasts for people who do not like breakfast....

  • North Carolina Foods. Powell, William S. // American Heritage;Winter1953, Vol. 4 Issue 2, p24 

    This article presents an analysis on the regional differences in taste which have produced a wide variety of succulent dishes for the adventurous palate. It discusses the regional likes and dislikes, of ways of cooking, of favorite dishes, food habits or eating habits that have grown up over...

  • Forget red and blue states. Fairchild, Barbara // Bon Appetit;Mar2005, Vol. 50 Issue 3, p22 

    Presents the results of the 2004 "Bon Appetit" Readers' Survey, "How America Eats". Personal dining preferences of people in the four main regions of the country; Things that people would rather not do including take cooking classes and take items from a restaurant without paying; Foods that...

  • How America eats.  // Food Processing (00156523);Mar2004, Vol. 65 Issue 3, p10 

    Presents results of the "Bon Appetit" magazine's Seventh Annual How America Eats survey. Dishes cooked aside from French, Italian, Mexican and Chinese foods; Respondents' preference for salty flavor over sweet in the munchies category; Favorite snacks; Secret food obsessions; Foods that make...

  • WHERE THERE'S SMOKE …. Zevnik, Neil // Better Nutrition;Oct2015, Vol. 77 Issue 10, p60 

    The article focuses on intake of smoked fish in human diet and discusses its benefits and recipes for the same. Topics discussed include types of smoking the fish such as hot and cold smoking, both involves brining and exposure to smoke; hot-smoked fish is fully cooked while cold-smoked one is...

  • THE NEW FOOD CAPITAL. SACHS, ADAM // Travel & Leisure;Oct2011, Vol. 41 Issue 10, p104 

    The article presents author's experience on eating habit of the people in Singapore. It states that the book "The End of Char Kway Teow" by LesIie Tay, a food blogger discusses the dishes of Singapore. It also informs about a street of Singapore that is known for the Indian food.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics