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1960-Present

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by

Rayyan Gorashi

on 30 May 2014

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Transcript of 1960-Present

1960-Present
Anissa Nishioka, Grace Howard, Rayyan Gorashi
Brief Overview
1960s
Showy, complicated foods w/ French influence (
Julia Child
)
Vegetarian curiosity (
Frieda Caplan
)
Ethnic cuisine (
soul food
, Japanese Steak Houses, more Asian cuisine)
Flaming foods (fondue and
Steak Diane
)
Junk food and fast food (
Wendy’s
opened in 1969)
1970s
Ethnic foods: Italian, Asian
British dish
Beef Wellington
very popular
Culinary icon:
Alice Waters
(
Chez Panisse
in Berkeley) - reintroduced cooking with natural, seasonal ingredients. Fresh organic food, simply prepared. Challenge to prepackaged food boom
Beginning of California cuisine
Watergate scandal →
Watergate salad
,
Watergate cake
1980s
Nouvelle Cuisine
from France comes to America
At home, people collected gourmet foods: expensive wines, vinegars, and oils
More chefs found celebrity status e.g. Wolfgang Puck
Popular food styles included:
Ethiopian cuisine, Tex-Mex (only one preserved),
southwestern cooking,
Spanish tapas
Popular desserts: chocolate cakes, truffles, crème brûlée.
Stock market crash in 1987
Simple comfort foods returned (
chicken-fried steak, mashed potatoes, meatloaf
)
1990s
Everything becomes reduced fat, low fat, or fat-free
Turned to healthier choices in cuisine
Pacific Rim and the Mediterranean:
Poached Monkfish with Fennel
,
Salmon Tartare
and
Grilled Sea Bass
,
sushi
and
sashimi
Increased availability of foreign foods → fusion cuisine
Movement towards simplicity e.g. Martha Stewart (hominess)
With popularization of the internet, more access to recipes from across the globe
2000-present
Both bigger and smaller portions of foods (e.g. “bite sized snacks” vs. “supersize” option at
McDonalds
)
Food Network
, Food blogs,
Rachael Ray
Cupcakes, ice cream, cake pops, macarons, and smoothies popular
Childhood obesity → more focus on improving school lunch programs, increasing physical activity, and limiting “screen time”
Michelle Obama’s
“Let’s Move” program;
Healthy, Hunger-Free Kids Act
(2010)
Trends
Portion Distortion
Fast Food
Diets based on Socio-Economic Status (SES)
Poor/Lower Class
poverty dense counties are the most prone to obesity (2010)
lower education and/or occupation = less fish and vegetables but more fried foods, pasta and potatoes, table sugar and beer (during the 1990s)
"a poor man's diet "
of high levels of grains, fruits, and vegetables to consuming diets with more fats and sugar (1960s)
people living in impoverished areas have poor access to fresh food
no choice but to eat unhealthy fast food products
high caloric diets
food stamps increased
Middle Class
In 1993
District 11
in Colorado Springs
Julia Child
appealed to the middle classes during the 1960s
chili con carne, huevos rancheros, pancakes
(all cowboy foods and heavy with the romanticization of the Old West)
also embraced
Cajun cooking, “Louisiana French,” & Tex-Mex
foreign foods embraced by the upper-middle and upper classes
a “rediscovery” of ethnic roots
The Middle Class & Fast Food
The middle class, not the poor, surprisingly eat the most Fast Food
As income rises, the amount of fast food visits rise as well
UC Davis study
restaurant meals = higher in fat than home-cooked meals
people with larger incomes eat out far more frequently than the poor, while maintaining lower obesity rates
Wealthy/Upper Class
technology, affluence, and overemployment
democratized eating out
"Only the wealthy can afford to eat healthy!"
dinner = a definitive marker of social status
late breakfasts & leisure status
informal lunch of cold meats
larger incomes eat out far more often than the poor
some became devoted to fad diets
e.g.
The Hollywood 18-Day Diet
the freshest, most nutritious foods will continue to be luxury goods that only some can afford
the most nutritious diet (lots of fruits and vegetables, lean meats, fish, and grains) is beyond the reach of the poorest Americans
Trend starts in the 1970s, rapid
increase in 80s and on...
Eating out, food industry expands -> competition up -> larger food items so profits constantly rise/can retain market share. draw more attention. Consumers favor larger portions.
Original
McDonald’s
fry size now the small. Today’s large is basically 1998’s supersize.
Hamburgers: before 1970s - 3.9 oz. Now – 12 oz
Soft drinks and snack packages doubled
Today
selling points ads
Larger cookware
Less portions for same recipes
Lulu’s Café
: cinnamon roll. 3 lb (San Antonio)
SF Creamery Co: Kitchen Sink
. 3 bananas, 8 servings of toppings, 8 scoops of ice cream, whipped cream, toasted almonds, cherries
1970s - 47% obese or overweight vs. Today - 66% obese or overweight
Brief 1960-Present Fast Food History
1960s: Taco Bell, Subway, Wendy's, Ronald
McDonald’s (1969-1973) 250 - 3000 restaurants
Everyday 1 in 4 Americans eat fast food
Children recognize
McDonald’s
logo before recognize own name


Reasons for Popularity Rise
“Look for the golden arches” (1962)
Increase in working women
Increase in single parents
Increase in advertising with tv, cell phones, social media
Immediate, inexpensive, accessible, time-saving, easy
The Stats
30,000 to to 140,000 (1970 to 1980)
220,000 outlets as of 2002
$142 billion spent vs $6 billion in 1970 (even as fast food got cheaper)
spend more than on movies, books, newspapers, music, vids combined
McD's largest beef/potato/pork purchaser in world
Full transcript