The sale of frankfurters was increased by several hundred percent when our boys began purveying them up and down the aisles.' The taste of the Western fan differs somewhat from that of the Eastern. For the result of the wide-openmenu has not been vast new inroads on the roast beef and the mutton chops and other stalwar he-man viands. Our research indicates the "Early Bird Special" dining option was not invented by a particular restaurant, chef or critique. As Diners Club turned profitable in 1952, McNamara sold out. Moreover, the arrival in Paris of numerous provincials who had no family in the capital created a pool of faithful customers, augmented by the journalists and businessmen. Foods offered at local fairs generally featured local bounty. Our answer was, Search me! One of the larger chains, Childs, during the war period and the early twenties tried to capitalize on the new knowledge of nutrition by including in parentheses after each item the caloric value." - The American and His Food, Richard Osborn Cummings University of Chicago. If you give your child 25 cents to buy his breakfast on the way to school, it is likely that breakfast will be candy bars and pop-not a glass of milk and a bowl of cereal." -"Food and Your Health.J. These accomodations serve another purpose, too. A term invented by American restauranteurs and their marketers for a dish that contains both seafood ad meat-a concept that strikes terror into pendantic European gastronomes." - An A to Z of Food and Drink, John Ayto Oxford University Press:Oxford 2002 (p. The social life of genteel women was focused in the home with occasional visits to assembly rooms and routs, while men pursued their friendships and interests outside in coffee-houses, taverns and chop houses. Cooky sales have beenfound to increase reapidly when installed beside beverage e Pennsylvania Railroad has an automatic snack bar to supplement dining-car service in some trains." -"Flick Button: Hot or Cold Bite. "Changes resulting from social movements (such as the French and Industrial revolutions) and the need for more efficient use of time have led to a reduction in the number of courses in modern e table d'hote menu. They are being replaced with vending nding has been slow to change partly because the business for years could depend on what it called the four C's: cold drinks, candy, confections and cigarettes.