Abstract
Restaurants are client-oriented institutions, and their menus list their culinary repertoire to attract their desired clientele. This article examines changes in the form, content, and type of dishes appearing on restaurant menus over nearly half a century
| Original language | English |
|---|---|
| Pages (from-to) | 255-262 |
| Number of pages | 8 |
| Journal | Nutrition Today |
| Volume | 42 |
| Issue number | 6 |
| DOIs | |
| State | Published - Nov 2007 |