Herb Meiselman Training and Consulting, Rockport, MA, 01966, USA.
Appetite. 2017 Nov 1;118:174-179. doi: 10.1016/j.appet.2017.04.026. Epub 2017 Apr 26.
While food variety continues to be of major interest to those studying eating and health, research has been mainly limited to laboratory research of simple meals. This paper seeks to enlarge the scope of eating research by examining the food offered in the earliest menus in United States restaurants and hotels of the early and mid-19th c, when restaurants began. This reveals a very large variety in what food was offered. The paper discusses why variety has declined in the US and probably elsewhere, including changes in the customer, changes in food service, changes of food availability, and the industrialization of the food supply. Menu analysis offers another approach to studying dietary variety across cultures and across time.
尽管食物多样性仍然是研究饮食和健康的主要关注点，但研究主要局限于对简单餐食的实验室研究。本文通过考察 19 世纪早期和中期美国餐馆和酒店最早的菜单中提供的食物，旨在扩大饮食研究的范围。这揭示了所提供食物的种类非常繁多。本文讨论了为什么在美国以及其他地方，食物多样性都有所下降，包括顾客的变化、餐饮服务的变化、食物供应的变化以及食物供应的工业化。菜单分析为跨文化和跨时间研究饮食多样性提供了另一种方法。
