Localizing the Kid's Meal: History Preserving food culture

Alternative “kids’ meals” allow independent restaurants to use local history and food culture to combat the reach of franchise restaurants into the diets of children and their parents.

(Right) This neighborhood restaurant menu from the mid-1930s reveals many aspects of New Orleans’ culinary history, including the role of Italian-Americans in shaping the city’s cuisine. The “poor boy” and “po-boy” terms for French bread sandwiches have yet to replace the traditional “loaves.” Note the “Frog Loaf in season” and “Our Famous Filet of Anchovies.” Imagine the variety of  foods once found in all neighborhoods before the fast food franchises crowded them out!