My thesis has evolved since I first announced my research in detail. For starters, I'm not going to be able to do a study of both New York and London. There simply isn't enough time. Furthermore, I've had to focus on one cuisine. So, rather than limit myself food of a particular ethnicity, I've decided to tackle the opposite. Who, what, where, why, and how is 'New American' cuisine? And what does it reveal about the changing face of America? I'm hoping my findings will be applicable elsewhere; neo-bistros, for example.
In addition to savoring time with friends and family, I also visited multiple New American restaurants, whether they'd been notably identified by print/online publications or defined themselves as such. The fact that I "visited" them (versus "dined at") is important. An expensive menu seem to be one of the most common characteristics of New American restaurants. In essence, socio-economic or class exclusion may be more prevalent than anything race-related. Other shared traits: chef celebrity and local/organic sourcing.
Interesting stuff... for which I was beyond relieved to receive right-on-track validation from my professor this past week. I even walked away with a bi-monthly research to-do list! Lucky for my Parisian social life, there's more to me than nerdiness. Top new haunts include Maison F and Lockwood. Enjoying them with friends as great as mine is recommended. Happy weekend to you :).
