When asked to describe Mexican food, many people might think burritos, queso dip, Taco Bell, and Tex-Mex. While these foods of course exist, both in the US and in Mexico, Mexican food on this side of the border tends to be overly simplified and stigmatized as cheap, greasy, unhealthy hangover food. The reality is thatContinue reading “A Mexican Food Story, As Told By Mariana Pelaez”
Sharing our poster presentations from Nutrition 2021.
After gaining insights on Latin restaurant environments from owners and staff, we are now seeking information from customers. These restaurants want to ensure that customers are truly enjoying the food and service offered. This input is extremely important for us. As we begin to work with restaurants to develop innovative ways to facilitate and promoteContinue reading “Let’s hear from customers!”
Post sharing our latest research efforts, exploring menus in New York City and Latin America.
Sharing our latest publication, examining how restaurants have created innovations facilitating healthier eating in the past 20 years.
An update from our second round of discussions with Latin American restaurant owners and staff.
We are thrilled to share that this week we completed our first round of discussions with owners of Latin American restaurants! The discussions provided us with needed insights on the experiences of restaurants owners during these difficult times. At the same time, we also learned about the innovative approaches restaurants have taken to survive theContinue reading “First round of listening sessions completed!”
This post was originally published in Comida Studies, introducing the Latin American Restaurants in Action Project, written by the project director, Dr. Melissa Fuster. Last March, when I drafted my dispatch for Gastronomica’s special edition on Food in Times of COVID-19, I wrote from a place of uncertainty. My article, Community Health Research, Restaurants, andContinue reading “Introducting LARiA”