Restaurant History
The city where restaurants first emerged
Paris, France
Menus tell stories of...
Culture, identity, or society
The type of thinking focused on small details like ingredients or wording
Micro thinking
The key question the article asks about inclusion
“Who is included or excluded?”
The century when restaurants and printed menus first appeared (bonus points for specific decade)
18th century (the 1760s)
What the “Dirty Brunch” and “Clean Brunch” options reveal
Gender norms and assumptions
The type of thinking that looks at the bigger cultural and societal picture.
Macro thinking
The concept that connects menus to cultural power and representation
Authenticity
How the meaning of menus has changed from early restaurants to today
A shift from symbols of exclusivity to reflections of diversity and identity
The kind of question we should ask when analyzing a menu.
“What social, cultural, or political shifts influence what is being served?”
Why both micro and macro thinking are necessary for menu analysis
To understand both the menu’s text and the culture behind it
How restaurants historically reflected social divisions
By policing who could dine where and with whom