The Making Of A Menu: Social Construction Of Gastronomic Taste In The US.
This paper addresses the socialization of the American palate - e.g. the social dynamics of food. Questions that the paper explores include why we eat the foods we do, diversity in cuisine, the roots of American cooking in French cooking, and the homogenization of taste in the world through "McDonaldization" or gastronomic imperialism. 8 pgs. Bibliography lists 10 sources.
