Changes

Pizza caught on late and slowly in the United States. The first restaurant appeared in Lower Manhattan in 1905, but the popularity of pizza did not take off until the 1940s. With many changes from the old Italian recipes and interest in the market of returning GI's, by the mid-1950s, pizza was suddenly in fashion. It became a staple in school lunch menus in the 1960s, and with home delivery the cheap, easy-to-eat meal soon became the favorite food of millions of Americans, regardless of ethnicity.<ref> Hanna Miller, "American Pie." ''American Heritage'' 2006 57(2): 30-34, 36, 38. Issn: 0002-8738 Fulltext: [[Ebsco]]</ref>

Pizza caught on late and slowly in the United States. The first restaurant appeared in Lower Manhattan in 1905, but the popularity of pizza did not take off until the 1940s. With many changes from the old Italian recipes and interest in the market of returning GI's, by the mid-1950s, pizza was suddenly in fashion. It became a staple in school lunch menus in the 1960s, and with home delivery the cheap, easy-to-eat meal soon became the favorite food of millions of Americans, regardless of ethnicity.<ref> Hanna Miller, "American Pie." ''American Heritage'' 2006 57(2): 30-34, 36, 38. Issn: 0002-8738 Fulltext: [[Ebsco]]</ref>

Ethnic entrepreneurs--such as the Swedish immigrant Carl Swanson of TV dinner fame and the Italian immigrant Hector Boiardi who morphed into Chef Boyardee--developed national brands that, lacking any clear ethnic markers. Businessmen whose products had no clear ethnic identity (Fleischmann's margarine) or who themselves had no connection to the ethnicity of the food they purveyed (such as the German immigrant William Gebhardt who developed a brand of Mexican foods) played key roles in the spread of ethnic foods to grocver stores consumers nationwide.  The separation of ethnicity from entrepreneurship found its most influential expression in the fast foods of the late twentieth century--with Ray Kroc's Czech ancestry having no visible impact on the nature of McDonald's Egg McMuffin. <ref> Gabaccia (1998)</ref>  

Ethnic entrepreneurs--such as the Swedish immigrant Carl Swanson of TV dinner fame and the Italian immigrant Hector Boiardi who morphed into Chef Boyardee--developed national brands that, lacking any clear ethnic markers. Businessmen whose products had no clear ethnic identity (Fleischmann's margarine) or who themselves had no connection to the ethnicity of the food they purveyed (such as the German immigrant William Gebhardt who developed a brand of Mexican foods) played key roles in the spread of ethnic foods to grocery stores consumers nationwide.  The separation of ethnicity from entrepreneurship found its most influential expression in the fast foods of the late twentieth century--with Ray Kroc's Czech ancestry having no visible impact on the nature of McDonald's Egg McMuffin. <ref> Gabaccia (1998)</ref>  

===1945-1975===

===1945-1975===

The coming of television into homes starting around 1950s changed dining habits, leading to more informal lifestyles. Families started eating in front of the television set, so dining moved out of the kitchen and dining room. Changes came in food preparation and new cooking and dining equipment. Women's magazines instructed housewives on the best setting and introduced new products, such as vinyl furniture, frozen dinners, tray tables, and plastic dishes.

The coming of television into homes starting around 1950s changed dining habits, leading to more informal lifestyles. Families started eating in front of the television set, so dining moved out of the kitchen and dining room. Changes came in food preparation and new cooking and dining equipment. Women's magazines instructed housewives on the best setting and introduced new products, such as vinyl furniture, frozen dinners, tray tables, and plastic dishes.

==Historiography==

==Historiography==

In the late 20th century with the groeth of cultural studies and the new social history, the history of food began attracting more scholarly attention. Two book series appeared, Food in American History series by Greenwood Press, and Arts and Traditions of the Table: Perspectives on Culinary History series by Columbia U. Press.

In the late 20th century with the growth of cultural studies and the new social history, the history of food began attracting more scholarly attention. Two book series appeared, Food in American History series by Greenwood Press, and Arts and Traditions of the Table: Perspectives on Culinary History series by Columbia U. Press.

==Basic further reading==

==Basic further reading==