by Paul Craig Roberts, Paul Craig Roberts:

I have been thinking for some time about the disappearing quality of food. Consider restaurants. I remember when people went to restaurants to enjoy dishes that even good cooks could not prepare at home. Many mothers and grandmothers grew up with the adage that the way to a man’s heart was through his stomach. Children needed nutritional food in order to perform well in school and in sports. Home cooking served up good fried chicken, baked ham, spaghetti and meat balls, roast beef, pot roast, pork roast, butterbeans, lady peas, corn on the Cobb, and tomatoes. But if you wanted Chicken Kiev, Beef Wellington, Beef Stroganoff, Beef Burgundy, Sole Meunière, Pheasant Under Glass and desserts like baked Alaska and chocolate mousse, you went to a quality restaurant.








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