<p><span class="deck"><span class="typestyle">A history of the food reformers and cereal kings who made Battle Creek the center of a revolution in Americans eating habits</span> </span></p>
<p><span class="deck"> “57 VARIETIES” WAS ONLY A SALES SLOGAN, BUT H. J. HEINZ UNDERSTOOD FROM THE START THAT THERE WAS NO SUBSTITUTE FOR HONEST PRODUCTS AND WELL-TREATED WORKERS</span> </p>
<p><span class="deck"> It saved the early Colonists from starvation, it has caused men to murder each other, it used to be our most democratic food—in short, an extraordinary bivalve</span> </p>
<p><span class="deck">New Orleans cuisine, with its French roux, African okra, Indian filé, and Spanish peppers, is literally a gastronomic melting pot. Here’s how it all came together.</span></p>
<p><span class="deck">71 years ago, a designer working frantically to meet a deadline for the Coca-Cola Company produced a form that today is recognized on sight by 90 percent of the people on Earth.</span></p>
<p><span class="deck">It was born in America, it came of age in America, and, in an era when foreign competition threatens so many of our industries, it still sweetens our balance of trade.</span></p>
<p><span class="deck">It began with a few people trying to get hamburgers from grill to customer quicker and cheaper. Now. it’s changed the way Americans live. And ,whether you like it or hate it, once you get on the road, you’ll eat it.</span></p>
<p><span class="deck">For generations, it was the mainspring, the proof, and the reward of a civilized social life. Now, a fond student of the ritual looks back on the golden age of the dinner party and tells you just how you should have behaved.</span></p>
<p><span class="deck">A restaurant critic who’s a food historian and the fortunate recipient of an Italian grandmother’s cooking follows the course of America’s favorite ethnic fare in its rise from spaghetti and a red-checked tablecloth to carpaccio and fine bone china.</span></p>
<p><span class="deck">A CENTURY AGO, you’d eat steak and lobster when you couldn’t afford chicken. Today, it can cost less than the potatoes you serve with steak. What happened in the years between was an extraordinary marriage of technology and the market.</span></p>
<p>Once the most famous Chinese dish in America, chop suey helped spur the growth of Chinese restaurants. A Smithsonian curator is now criss-crossing the country to research its beginnings. </p>
<p>Roast pig, boiled rockfish, and apple pie were among the dishes George and Martha enjoyed during the holiday in 1797. Here are some actual recipes.</p>
<p>Many of our first food-safety laws arose after healthy young volunteers became sick when they tried commercial foods containing toxic additives.</p>
