Your raw materials might not be that fresh (they've been in a fridge for a few days), so the quality of the food will depend on the creativity going into its composition. If you're in a rich Western city, choose a dish with sauce. From these culinary setbacks, Cowen suggests, American food culture was left behind in war-ravaged Europe. The end of Prohibition in the mid-Thirties, allied to a crackdown on immigration into the US, was then followed by the mass food-processing necessities (behold the tinned good!) of the Second World War.
This, in turn, led to even fewer good new restaurants opening. The dry restaurants lost their customers the speakeasies had to run the risks of illegality, including "reliance" on the criminal underworld.Īs the best restaurants in cities such as Chicago and New York from the period closed, so went the expertise that bled into each city's food culture. So when alcohol sales were made illegal in 1920, the restaurants that relied on wine either had to go dry (which didn't help the bottom line or indeed the food, fine wines being a natural accompaniment) or go underground.
Earlier, on a macroeconomic scale, the book describes the debilitating effect that Prohibition had on American food, ie, the best American high-end restaurants survived financially with help from their highly marked-up bars (as they do now).
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