By the mid-Twenties millions of cars were on America's highways and by-ways and family road trips were all the rage. However, the few roadside food stands that existed at the time were woefully inadequate and numerous journalists in every locale were writing articles about the various stomach aches that were regularly descending upon hapless motorists who patronized these businesses. This article is about a Massachusetts fellow named Howard Johnson -
"Somewhere along the line he figured out that what America needed even more than a good five-cent cigar was a chain of stands that would take the chance out of roadside eating."
Johnson's recipe for success was simple: good food, served in attractive surroundings. Americans flocked to his restaurants in huge numbers - at one time there were as many as 1,000 in existence (today, there are two). He is largely remembered for having written the book on restaurant franchising.
This article originally appeared in a French magazine and it lists numerous cultures, both ancient and modern, that eat dogs regularly:
"We do not know the edible dog or the edible cat, in France, and probably since the siege they have been little served (openly at least) on the tables of Paris restaurants. At Peking, and throughout China, there is no dainty repast without its filet or leg of dog; the cat is rather a dish of the poorer classes."
Licorice - it ain't just for watching movies any more because in the mid-to-late Forties scientists "have found that there is a black magic in licorice, a versatile chemical which is already playing a considerable part in your life". Licorice has been harnessed as a fire retardant, weather insulation, medicine and a moisturizer for a few agriculture products. The ancient Egyptians were the first to discover it and they recognized its benefits from the start.
"It can be soft, hard, sweet, sour, hot, cold, pungent or bland.
It comes in various shapes and many colors.
It can be inodorous or effuvious.
It is known in every country, to every tongue."
"Whatever its shape, hue, scent or nationality it is one of the most ancient, most honorable of foods and it is called cheese."
A wise man once said "A Meal Without Cheese is Like a Beautiful Woman with One Eye".
Food writer Sam Aaron (1911 – 1996) let loose a slew of his well researched thoughts on the matter of how well cheese and wine complement one another and provided us with a helpful list of which type of wines harmonize best with certain cheeses:
This article, by celebrated chef James Beard (1903 – 1985), walks us through the history of Champagne as only a true lover of food and wine can do:
"Not until around 1670 was a way discovered to imprison those tantalizing bubbles in every bottle, and keep the bottle from exploding. Credit for inventing sparkling Champagne is attributed, inaccurately perhaps, to a Benedictine monk named Dom Perignon...It is said that as an old, blind man, Dom Perignon could sniff a glass of Champagne, sip it, swish it about his mouth, and then unfailingly say from what hillside the grapes had come..."