In the column Bellamy: Bean There, Ate That, Restaurant Hospitality executive food editor Gail Bellamy shares a personal take on food and the restaurant industry. It’s no accident that many of today’s menu listings include an impressive amount of detail. Customers are interested, and chefs want to satisfy that curiosity. And, as Jean-Francoise Revel pointed out in Culture and Cuisine, “Every menu is an exercise in rhetoric.” Recipe names in recent issues of ...

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