Th is session examines how restaurant and food trends in the 1960s have helped shape the food industry today. We will explore popular brands of the ’60s including Howard Johnson’s, McDonald’s and Kentucky Fried Chicken. Moreover, we will look at American food preferences such as the shi ft from classical French cuisine to nouvelle cuisine, a lighter cuisine based on simpler preparations. Menu trends in 2014 will be presented.
Lisa Brooks, Ph.D., R.D., has been teaching hospitality management courses in higher education for 16 years. She began her restaurant career in Boca Raton, Fla., where she worked for James Beard award-winning chefs. As a registered dietitian and “foodie,” she believes strongly that the restaurant industry is one of the best ways to improve the quality of life for individuals, families and communities. She has been the faculty-director for the family and consumer sciences’ Study Abroad Italy tours since 2004.
