Why waiters give Black customers poor service

When Black diners get poorer service from wait staff and bartenders than white customers, it's more likely because of racial bias than the well-documented fact that they tip less, according to a new survey I recently published.

How Hispanic and Asian populations influence US food culture

Media and academics often equate assimilation with the process of immigrants becoming more similar to U.S.-born populations over time and across generations, says University of Arizona researcher Christina Diaz.

Noise can put you off your food

Noise can make or break a dining experience, according to a laboratory study replicating common noise levels in restaurants.

Q&A: Seasonal economics of food during a pandemic

Michigan State University's Trey Malone answers questions about the economics of food in the coming months and how the COVID-19 pandemic will affect typical seasonal patterns. Malone is an assistant professor of agriculture, ...

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