Paul Freedman

I think it could also be that your kids are a little more sophisticated. And in fact, I've got to say, kids have become more sophisticated. The kind of kid who would only eat at McDonald's for his or her first 18 years still exists. But I just had a dinner party yesterday and a friend has two kids, 10 and 13, and the 10-year-old actually made a kind of bread.

I think it could also be that your kids are a little more sophisticated. And in fact, I've got to say, kids have become more sophisticated. The kind of kid who would only eat at McDonald's for his or her first 18 years still exists. But I just had a dinner party yesterday and a friend has two kids, 10 and 13, and the 10-year-old actually made a kind of bread.

that is typical of the colonial era, you know, just like, because he wanted something to do while the adults were cooking. So that certainly wouldn't have happened when I was growing up.

that is typical of the colonial era, you know, just like, because he wanted something to do while the adults were cooking. So that certainly wouldn't have happened when I was growing up.

that is typical of the colonial era, you know, just like, because he wanted something to do while the adults were cooking. So that certainly wouldn't have happened when I was growing up.

Things changed in the 1970s, I would say, or that, you know, if I had to pick a turning point. The rediscovery of actual flavor in primary foods like seasonal, local, what we now all kind of take for granted, begins in California, not only with Alice Waters and her Berkeley restaurant, Chez Panisse, but that would be the most famous example.

Things changed in the 1970s, I would say, or that, you know, if I had to pick a turning point. The rediscovery of actual flavor in primary foods like seasonal, local, what we now all kind of take for granted, begins in California, not only with Alice Waters and her Berkeley restaurant, Chez Panisse, but that would be the most famous example.

Things changed in the 1970s, I would say, or that, you know, if I had to pick a turning point. The rediscovery of actual flavor in primary foods like seasonal, local, what we now all kind of take for granted, begins in California, not only with Alice Waters and her Berkeley restaurant, Chez Panisse, but that would be the most famous example.

And at the same time in the 1970s, although certain kinds of Immigrant food like Chinese and Italian had been popular for a long time. You see an explosion of other kinds of options. Thai food really becomes a big item in the 70s. Indian food. Mexican food becomes available in places like New York that had never had it. So in 1979, I started teaching at Vanderbilt University in Nashville.

And at the same time in the 1970s, although certain kinds of Immigrant food like Chinese and Italian had been popular for a long time. You see an explosion of other kinds of options. Thai food really becomes a big item in the 70s. Indian food. Mexican food becomes available in places like New York that had never had it. So in 1979, I started teaching at Vanderbilt University in Nashville.

And at the same time in the 1970s, although certain kinds of Immigrant food like Chinese and Italian had been popular for a long time. You see an explosion of other kinds of options. Thai food really becomes a big item in the 70s. Indian food. Mexican food becomes available in places like New York that had never had it. So in 1979, I started teaching at Vanderbilt University in Nashville.

And at that time, the food was not only meat and potatoes, but pretty bland. And it became spicier and more varied. The spicier I remember being impressed by. And not just Thai food or Mexican food, but items like blackened redfish or buffalo chicken wings. These things have a lot of spice. And so things did change. And I would pick the 1970s as the beginning of the shift.

And at that time, the food was not only meat and potatoes, but pretty bland. And it became spicier and more varied. The spicier I remember being impressed by. And not just Thai food or Mexican food, but items like blackened redfish or buffalo chicken wings. These things have a lot of spice. And so things did change. And I would pick the 1970s as the beginning of the shift.

And at that time, the food was not only meat and potatoes, but pretty bland. And it became spicier and more varied. The spicier I remember being impressed by. And not just Thai food or Mexican food, but items like blackened redfish or buffalo chicken wings. These things have a lot of spice. And so things did change. And I would pick the 1970s as the beginning of the shift.

Some of it is just the arrival of lots of immigrants. So in 1965, Congress voted to repeal the racist and restrictive laws about immigration that had cut immigration from all but Northern Europe since the 1920s. And then by the 1970s, you really started to get the arrival of large numbers of people, especially from Asia.

Some of it is just the arrival of lots of immigrants. So in 1965, Congress voted to repeal the racist and restrictive laws about immigration that had cut immigration from all but Northern Europe since the 1920s. And then by the 1970s, you really started to get the arrival of large numbers of people, especially from Asia.

Some of it is just the arrival of lots of immigrants. So in 1965, Congress voted to repeal the racist and restrictive laws about immigration that had cut immigration from all but Northern Europe since the 1920s. And then by the 1970s, you really started to get the arrival of large numbers of people, especially from Asia.

But more than just the availability of more kinds of cuisines, I think it has to do with the kind of individualism and rejection of mass culture. So instead of everybody, you know, watching the Ed Sullivan show on Sunday evening and

But more than just the availability of more kinds of cuisines, I think it has to do with the kind of individualism and rejection of mass culture. So instead of everybody, you know, watching the Ed Sullivan show on Sunday evening and

But more than just the availability of more kinds of cuisines, I think it has to do with the kind of individualism and rejection of mass culture. So instead of everybody, you know, watching the Ed Sullivan show on Sunday evening and