ABSTRACT
The discussion of contemporary American food consumption begins with a general pattern of contemporary dining and then examines of changing patterns of the ingredients that compose our meals. The range of modern restaurants suggests that the American diet is changing very rapidly. The menu survey by Restaurants and Institutions magazine clearly indicates that modern menu additions have changed traditional eating habits. Quick-service restaurants featuring the hamburger have played a crucial role in the continuing high volume of American beef consumption. The details of America cuisine have changed dramatically since the beginning of the Industrial Revolution; yet the evolution of the new American menu has been so gradual that few have been aware of the changes as they have taken place. The drive toward a national culture has not destroyed the regionality of American food preferences, though it has changed the regions and how they interact.
