I swear on a stack of bibles (or The Origin of Species, whichever makes you feel more comfortable) that there was. I remember clearly eating at one, and being astonished at the size of their 5″ patty and huge buns. But the Internet is pretty sure that there was never one there, and will still respond with – what seems to me – inaccurate information. So in order to put that discrepancy to rest, I did a deep dive into the history, and this is what I came up with.
I first submitted the question to Perplexity – History of Whataburger in Salt Lake City? – and this was the result:
There is currently no evidence that Whataburger has ever operated in Salt Lake City or anywhere in Utah as of August 2025. While Whataburger has aggressively expanded in recent years—opening locations in new states like Nevada, the Carolinas, and others—none of the latest location lists or official press material mention Utah or Salt Lake City as a market served by the chain.
But there is a Facebook group called “If You Grew Up in Salt Lake, Then You Will Remember This,” and back on 23 January, 2022, Irene Vialpando asked the group whether they recalled the existence of a Whataburger on State Street around 800 South. Many people responded that they not only recalled the restaurant with its swivel chairs in the 1970s, but ate there, and also recalled the huge patties, and some even chimed in that they or members of their family used to work there. Still others were adamant that there was never any such outlet in Utah.
The responses from those who recalled a Whataburger were so encouraging that I decided to dig deeper. I asked Gemini the following question under the “research” tab:
I absolutely and without question recall the existence of a Whataburger outlet on State Street around 800 South in Salt Lake City in the 1970’s. I ate there, and I remember being gobsmacked by their 5″ patty, so this is not a false memory. Many other people at the Facebook group “If You Grew Up In Salt Lake, Then You Remember This” have clear recollections of this restaurant’s existing for a brief time. Problem is, when I submitted the question to Perplexity and Google and Wikipedia, the answer came back that no, Whataburger never had a presence in Utah. Can you help me reconcile the discrepancy? I know for a fact that one was there.
The response from Gemini was as follows:
Executive Summary
his report investigates the compelling recollection of a Whataburger outlet on State Street around 800 South in Salt Lake City during the 1970s, a memory that contradicts readily available online historical records. While mainstream digital sources generally indicate no Whataburger presence in Utah, a deeper examination of corporate expansion strategies and local fast-food history reveals a more nuanced picture. Evidence suggests a strong possibility of a short-lived Whataburger location in Utah during the specified period, operated by a now-defunct franchisee, Western World Foods Inc. The user’s vivid memory of a “5-inch patty” aligns precisely with Whataburger’s signature product. Alternatively, the memory of a large patty could be attributed to Red Barn, another chain present in Salt Lake City at the time, which offered a burger with a nearly identical patty size. Ultimately, the collective memory and specific product detail lend significant credence to a genuine, albeit brief, Whataburger appearance in Salt Lake City.
The User’s Vivid Recollection: A Personal Account
The core of this inquiry stems from a remarkably clear and persistent personal memory. The user explicitly recalls the presence of a Whataburger restaurant on State Street, specifically around 800 South, in Salt Lake City during the 1970s. This recollection is not merely a vague impression; it is anchored by a distinct sensory detail: the user remembers being “gobsmacked by their 5″ patty.” This specific, quantifiable characteristic serves as a critical identifier for the restaurant in question. The user’s emphatic statement, “this is not a false memory,” underscores the profound certainty associated with this experience.
Furthermore, this is not an isolated individual memory. The user notes that “Many other people at the Facebook group ‘If you grew up in Salt Lake, then you remember this’ have clear recollections of this restaurant’s existing for a brief time.” This collective memory, while not offering definitive documentary proof, indicates a shared experience within the local community that warrants thorough investigation. Online discussions from Salt Lake City forums further show individuals recalling “Whataburger” or “Eat-a-Burger” when discussing lost restaurants from the 1970s, suggesting a common thread in local historical memory. The convergence of these individual and collective memories, particularly around a specific product characteristic, provides a compelling starting point for reconciling the perceived historical discrepancy.
Whataburger’s Corporate History and Western Expansion (1970s)
To understand the potential for a Whataburger presence in Utah, it is essential to review the company’s historical growth and its product characteristics. Whataburger was founded in Corpus Christi, Texas, in 1950, with an ambitious goal: to serve a “better burger that took two hands to hold”. From its inception, the original Whataburger featured a quarter-pound patty served on a distinctive 5-inch bun. This particular dimension, the 5-inch bun, is a direct and precise match for the user’s specific memory of the patty size that left such a strong impression. This consistency in product design throughout Whataburger’s history is a strong indicator of brand identity, making the user’s specific memory a highly reliable detail for identifying the brand, rather than a generic “large burger” from another chain. The company’s commitment to this unique bun size from its earliest days means that if the user distinctly remembers a 5-inch patty, it strongly points towards a Whataburger experience.
Whataburger’s expansion beyond Texas began relatively early, with the first location outside its home state opening in Pensacola, Florida, in 1959. By 1963, the chain had grown to 26 restaurants, extending its reach to Florida, Tennessee, and Arizona. The 1970s marked a period of significant corporate growth, with the company introducing its first drive-thru in 1971 and celebrating the opening of its 100th restaurant in 1972. By the mid-1970s, Whataburger’s footprint had expanded to over 200 restaurants across 12 states.
The Western World Foods Inc. Franchise and Utah’s Connection
Despite the official corporate history often not explicitly listing Utah as a state with Whataburger locations during this period, a crucial detail emerges from the records of its franchising operations. In 1972, a Texas-based Whataburger franchisee, Western World Foods, initiated an ambitious plan to expand the Whataburger brand nationally. This expansion strategy specifically included the development of 14 new restaurants across four Western states: New Mexico, Arizona, Colorado, and Utah.
Further supporting this planned presence, by 1975, “Whataburger of Nevada” was incorporated, and David Hawley was appointed as the Vice President of Operations for both Nevada and Utah. This appointment strongly suggests that active steps were indeed being taken to establish Whataburger locations in Utah, mirroring the development of six Nevada locations that opened by January 1976 under the same franchisee.
The operational model of Western World Foods was distinct; while they licensed the Whataburger name, menu, and logo, they chose to build structures with a “protruding tower in the middle” instead of the classic A-frame design. However, Western World Foods’ ambitious venture proved to be short-lived. By September 1979, Whataburger of Nevada ceased advertising, and its stores, along with other Western World Foods locations, likely closed within a few months. Whataburger’s subsequent reduction in its West Coast presence was directly linked to the dissolution of Western World Foods, which Whataburger eventually purchased.
The existence of Western World Foods’ plans for Utah, coupled with the appointment of a Vice President specifically for Utah operations, strongly indicates that at least one Whataburger location could have opened in Salt Lake City, even if for a very brief period. The short lifespan and subsequent dissolution of Western World Foods provides a compelling explanation for why these locations might not appear in standard, long-term corporate histories or readily accessible online databases. The official Whataburger history, which outlines the company’s core corporate expansion, often omits details of short-lived or problematic franchise ventures. This explains why a user’s initial searches might yield results stating no Whataburger presence in Utah, even if a temporary one existed.
It is also important to differentiate the Texas-based Whataburger from an unrelated chain named “What-A-Burger,” founded in Virginia in 1957. Although both chains share similar names and were involved in trademark disputes in 1970 , the Virginia-based chain did not expand westward into Utah. The user’s specific memory of a 5-inch patty aligns with the Texas Whataburger’s signature product, making confusion with the Virginia chain highly unlikely.
Table 1: Whataburger’s Western US Expansion Initiatives (1970s)
State
Franchisee/Subsidiary
Key Dates/Details
Outcome/Notes
Colorado
Whataburger of Colorado Inc. (under Western World Foods Inc.)
Operated throughout 1970s; locations opened 1972-1975; likely closed late 70s/early 80s
Short-lived stint, difficult to research; some buildings still exist under different businesses.
Arizona
Western World Foods Inc.
Expanded to Arizona by 1963 (corporate); Western World Foods also had locations
Some Western World locations held onto by Whataburger after 1979.
New Mexico
Western World Foods Inc.
Part of 1972 expansion plans for 14 new restaurants
Some Western World locations held onto by Whataburger after 1979.
Nevada
Whataburger of Nevada (under Western World Foods Inc.)
Incorporated 1975; six locations opened by Jan 1976; stopped advertising Sept 1979
Short-lived; exit related to dissolution of Western World Foods. Buildings often repurposed.
Utah
Western World Foods Inc.
Included in 1972 plans for 14 new restaurants; David Hawley named VP of Operations for Nevada & Utah by 1975.
Strong indication of planned or short-lived presence, likely closed with Western World Foods in 1979.
California
Whataburger of California (under Western World Foods Inc.)
Presence from mid-70s (~1973) until 1987.
Short-lived stint, difficult to research.
This table directly addresses the primary discrepancy in the user’s query. It highlights that Utah was explicitly part of a significant, albeit ultimately unsuccessful, Western expansion initiative by a Whataburger franchisee. By placing Utah within the context of other Western states where Whataburger did have a presence, even if short-lived, it validates the possibility of a Utah location and provides an evidence-based counter-argument to the general online narrative. The table also implicitly sets the stage for understanding why such a presence might be difficult to trace: its short duration and the failure of the franchising entity.
Salt Lake City’s Fast-Food Landscape (1970s)
To provide comprehensive context and explore alternative explanations for the user’s memory, it is important to examine other prominent burger chains operating in Salt Lake City during the 1970s, particularly those known for offering larger patties.
Prominent Local Chains
Dee’s Drive-In: A long-standing fixture in Utah for nearly five decades, Dee’s Drive-In was a well-known local burger chain. It was eventually sold to Hardee’s in the late 1970s. While iconic for its “Dee’s Clowns” and family-friendly advertising , its standard burger patty size was typically 1/8 pound. This is significantly smaller than the 5-inch/quarter-pound patty described by the user, making Dee’s an unlikely candidate for the “gobsmacked by 5-inch patty” memory.
Crown Burger: Crown Burger opened its doors in Salt Lake City in 1978. It quickly gained fame for its signature “Crown Burger,” which features a quarter-pound hamburger patty generously topped with a thick mound of hot pastrami on a sesame seed bun. While the patty size (quarter-pound) is comparable to Whataburger’s, the distinctive addition of pastrami and the opening year (1978) might differentiate it from the user’s specific memory of a Whataburger experience earlier in the 1970s.
Eat-a-Burger: This restaurant is mentioned in Salt Lake City online discussions as a fondly remembered, now-defunct establishment. Eat-a-Burger was located at the intersection of Regent Street and 200 South. Although its specific patty dimensions are not detailed in the available information, it was generally known for serving “large” burgers. However, its documented location is not on State Street around 800 South, which is a key detail in the user’s memory.
Other Local Favorites: The 1970s Salt Lake City fast-food scene included other local burger joints such as Don’s, Arctic Circle (recognized for its fry sauce and crinkle fries), and JB’s Big Boy (known for its triple-decker burger). The Training Table, a regional chain founded in Utah in 1977, also specialized in “gourmet burgers”.
National Chains with Large Patties
Red Barn: This national fast-food chain, established in 1961, had a significant presence across the country, boasting over 300 locations in 19 states by the 1970s. Red Barn was particularly known for its substantial burger offerings, including the “Big Barney” (comparable to a McDonald’s Big Mac) and the “Barnbuster” (similar in style to a Quarter Pounder or Burger King’s Whopper). Crucially, a 5.0 oz patty from Red Barn was specified as having “Patty Dimensions: 4 7/8 inches”. There was indeed at least one Red Barn location confirmed to be in Salt Lake City.
The patty dimensions of Red Barn’s “Barnbuster” (4 7/8 inches) are remarkably close to the user’s recollection of a “5-inch patty.” Given Red Barn’s confirmed presence in Salt Lake City and its reputation for large burgers, it presents a strong alternative explanation for the user’s memory if a Whataburger did not exist at the specified location. The memory of a distinctive large patty could easily be attributed to a well-known “big burger” chain, especially over the span of decades.
Salt Lake City Business Directories and Archives
To definitively confirm or refute the presence of a Whataburger or Red Barn at “State Street around 800 South,” a detailed examination of historical records would be necessary. Salt Lake City directories for the 1970s are available through the Utah City Directories Collection, including directories for South Salt Lake City. These valuable resources list residents, streets, businesses, and organizations, often including advertisements, and are designed to be searchable.
Additionally, the J. Willard Marriott Library at the University of Utah maintains the Utah Digital Newspapers (UDN) repository, which provides free access to over nine million pages from 400 newspapers published in Utah from 1850 to 2023. This extensive resource allows for searching historical newspaper content, which would be critical for finding advertisements or news articles about restaurant openings or closures on State Street around 800 South during the 1970s. The available information indicates that State Street around 800 South was indeed a commercial area with various tenants, including restaurants.
While these archives are excellent resources for historical research, the challenge lies in the potential for short-lived businesses, such as a Western World Foods Whataburger (if it opened), to have left minimal or no advertising footprint, or for their records to be obscure within the vastness of the archives. The absence of a listing in widely accessible digital archives does not definitively prove non-existence, especially for a brief operation. This highlights the inherent difficulty in definitively proving or disproving a short-lived historical business through common online searches, which is precisely why the user’s initial inquiries were inconclusive.
Table 2: Prominent Salt Lake City Burger Chains (1970s) with Patty Characteristics
Restaurant Name
Type (Local/National)
Key Burger/Patty Size
Known Locations (1970s)
Notes
Whataburger
National (via franchisee)
Quarter-pound patty on 5-inch bun
Planned for Utah (Western World Foods)
Strong match for patty/bun size memory; potential short-lived presence.
Dee’s Drive-In
Local
1/8 pound patty
Fixture throughout Utah
Patty size significantly smaller than user’s memory.
Very close match for patty size memory; known for large burgers.
Crown Burger
Local
Quarter-pound patty (with pastrami)
Opened 1978 in Salt Lake City (377 E 200 S)
Patty size matches, but opened late 70s and distinctive pastrami.
Eat-a-Burger
Local
“Large” burgers (specific size not found)
Regent Street and 200 South
Known for large burgers, but location not on State St.
JB’s Big Boy
National/Regional
“Big Boy” (triple-decker)
Present in Salt Lake City
Known for large, multi-patty burgers.
This table is essential for systematically evaluating alternative explanations for the user’s memory. By explicitly comparing patty and bun sizes across various burger chains known to be in Salt Lake City during the 1970s, it allows for a direct assessment of how well each chain aligns with the user’s specific recollection. This structured comparison immediately highlights that Dee’s Drive-In is an unlikely match due to its smaller patty size. Conversely, it identifies Red Barn as a very strong candidate for potential misattribution because its patty diameter (4 7/8 inches) is nearly identical to the 5-inch patty remembered by the user, and Red Barn had a confirmed presence in Salt Lake City. This comparison helps to narrow down the possibilities and provides a clear, data-driven framework for understanding how the user’s memory could be accurate in its sensory detail (large patty) but potentially misattributed in terms of the specific brand.
Reconciling Memory and Records: Analysis of Discrepancies
The conflict between the user’s strong personal memory and the lack of readily available online documentation poses a classic challenge in historical research. However, the collected information allows for a plausible reconciliation, suggesting that the user’s memory is likely accurate.
The Case for a Short-Lived Whataburger Presence
The most compelling evidence supporting the user’s memory stems from the documented expansion plans of Western World Foods, a Whataburger franchisee. Their 1972 initiative explicitly included plans for 14 new restaurants across New Mexico, Arizona, Colorado, and crucially, Utah. This is not a vague aspiration but a concrete business strategy. Furthermore, the appointment of David Hawley as Vice President of Operations for both Nevada and Utah by 1975 strongly indicates that tangible steps were being taken to establish Whataburger locations in Utah. The presence of a dedicated executive for Utah operations suggests more than just theoretical planning; it points to active development.
While specific addresses for Utah locations are not detailed in the available information, the rapid dissolution of Western World Foods in 1979 provides a clear and coherent explanation for why any Utah Whataburger that opened would have been very short-lived. A brief operational period, especially one ending in a franchise failure and subsequent corporate acquisition, would naturally lead to minimal or no permanent digital or easily accessible historical records. Businesses that operate for only a few years, particularly those whose parent franchising entities dissolve, often leave little to no lasting public footprint in broad historical databases. The user’s strong memory, corroborated by a local Facebook group, aligns perfectly with the idea of a real, but ephemeral, business presence. This situation illustrates that the absence of easily discoverable evidence does not equate to evidence of absence, particularly for short-lived ventures or those impacted by corporate restructuring.
Alternative Explanation: Misattribution to Red Barn
If, for any reason, a Whataburger location did not materialize at the specified address or was too fleeting to be widely remembered, the user’s vivid memory of the “5-inch patty” could plausibly be attributed to Red Barn. Red Barn was a national chain with a confirmed presence in Salt Lake City and offered a “Barnbuster” burger with a 4 7/8-inch patty. This dimension is remarkably close to a 5-inch patty, a difference that could easily be imperceptible or rounded up in a long-term memory. Red Barn was also known for its “large burgers” , making it a strong candidate for leaving the impression of a “gobsmacking” large patty.
Human memory, especially over several decades, can sometimes conflate details from similar experiences. The most salient feature for the user was the “5-inch patty.” While Whataburger indeed featured a 5-inch bun, Red Barn offered a patty of almost identical diameter. If a Red Barn was located on State Street around 800 South (a detail that would require further specific directory research to confirm), it is conceivable that the user experienced the impressive patty size at Red Barn but later associated it with the more widely known “Whataburger” name, especially if the latter was rumored or briefly planned for the area due to Western World Foods’ activities. This scenario demonstrates how a memory can be factually accurate in one detail (the size of the burger) but potentially misattributed in another (the specific brand), particularly when similar products exist and historical presence is ambiguous.
The Challenge of Verifying Specific Locations (State Street, 800 South)
To definitively confirm or refute the presence of either a Whataburger or a Red Barn at the precise location of “State Street around 800 South,” a more granular and dedicated search of 1970s Salt Lake City business directories and local newspaper archives would be necessary. These resources, which often contain specific business listings, advertisements, and news of openings or closures, would provide the most direct evidence. The available information confirms that State Street around 800 South was a commercial area with various tenants, including restaurants.
While general historical records confirm Whataburger’s plans for Utah and Red Barn’s presence in Salt Lake City, pinpointing a specific address like “State Street around 800 South” requires a level of detailed, local-level historical data that is not fully provided in the current information. The current findings confirm the possibility and likelihood of a Whataburger presence, and a strong alternative in Red Barn, but not absolute certainty for the exact address. This highlights the limitations of broad historical searches and the necessity for highly localized, detailed archival research to resolve such specific historical queries.
Conclusion and Key Takeaways
The user’s vivid and corroborated memory of a Whataburger outlet in Salt Lake City during the 1970s, characterized by its memorable 5-inch patty, is highly credible despite the absence of this information in common online historical searches.
The most probable explanation for this discrepancy lies in the documented, albeit short-lived, expansion efforts of Whataburger’s franchisee, Western World Foods Inc. In 1972, Western World Foods explicitly included Utah in its plans for 14 new restaurants across the Western United States, and by 1975, an executive was appointed with operational oversight for both Nevada and Utah. Whataburger’s signature product from its inception was indeed a quarter-pound patty on a 5-inch bun, designed to be held with two hands. This precise detail strongly supports the idea that the user genuinely encountered a Whataburger product. The subsequent dissolution of Western World Foods in 1979 provides a clear and compelling reason why any Whataburger locations opened in Utah would have been very brief and consequently left minimal or no readily accessible historical footprint in broader corporate records.
While a short-lived Whataburger presence is the most direct explanation, the possibility of misattribution to Red Barn cannot be entirely dismissed. Red Barn, a national chain with a confirmed presence in Salt Lake City , offered a “Barnbuster” burger with a 4 7/8-inch patty , a dimension remarkably close to the user’s recollection. If a Red Barn was located at the remembered address, it could account for the patty size memory. However, the user’s specific brand recall, further supported by others in a local social media group, leans towards a genuine Whataburger experience. Therefore, it is highly probable that the user’s memory is accurate regarding a short-lived Whataburger presence in Salt Lake City during the 1970s, likely operated by Western World Foods Inc. The perceived absence in common online historical records is best explained by the brief operational period and the subsequent failure and acquisition of the franchising entity
Key Takeaways
Memory vs. Digital Records: Personal and collective memories can contain accurate details about historical events, even when contradicted by easily accessible digital records. This is particularly true for short-lived business ventures, especially those that were part of unsuccessful franchise expansions, as they often leave minimal lasting digital footprints.
Franchise Complexity: Corporate histories often simplify or omit the intricate details of complex, short-lived, or unsuccessful franchise expansions. This simplification can lead to gaps in public knowledge and historical records, making it challenging to trace every aspect of a company’s past operations.
Salient Details as Memory Anchors: Specific and unique product features, such as a “5-inch patty,” can serve as powerful anchors for long-term memories. These distinct details can help individuals accurately recall a particular experience, even if the associated brand name might become slightly conflated or misremembered over the passage of time, especially when similar products existed in the market.
The Value of Local History: Reconciling such historical discrepancies often necessitates delving into granular local historical archives, such as city directories and local newspapers. These resources often contain more detailed and localized information than broader national databases, proving invaluable for verifying specific addresses and operational dates of businesses that may have had a limited or ephemeral presence.
TIL Whataburger in Texas and What-A-Burger in Virginia opened about the same time in 1950 but didn’t know of each other’s existence until 1970. They both sued the other, but the court ruled that customers were not likely to be confused about whether the burgers served came from Texas or Virginia. : r/ – Reddit, https://www.reddit.com/r/todayilearned/comments/8u200m/til_whataburger_in_texas_and_whataburger_in/
The first location was in the parking lot of the current 377 East 200 South location. It seated 75 people. John worked from 3 am to 5 pm doing all of the prep work for the homemade Onion Rings and Chili. Within 30 days, people were lined up like a train outside the front door, waiting to come in. The original building was torn down 1½ years later and the current building was built, seating 150 people. – Crown Burgers Salt Lake City Utah, https://www.crown-burgers.com/story.php
This is an impressively deep dive into the history of Salt Lake restaurants, and for me, the key takeaway is this:
Therefore, it is highly probable that the user’s memory is accurate regarding a short-lived Whataburger presence in Salt Lake City during the 1970s, likely operated by Western World Foods Inc.
I’m 74. My memory is clearly not what it was, but this I can tell you: I have never eaten at a Red Barn in my life, with the exception of a non-chain-related independent outlet up in Augusta, Maine.
Last of all, and most important, this want ad appeared in the Salt Lake Tribune on The Salt Lake Tribune on Nov 29, 1973, Page 60:
And on Fri, Nov 30, 1973, Page 61, the following ad was seen:
Three locations! And, if you have a subscription to Newspapers.com, you can see dozens of similar solicitations between 1973 and 1974.
As a result, I feel 100% confident, based on my recollections of Salt Lake in the ’70s and the results of Gemini’s search, that there was indeed at least one Whataburger in Salt Lake at one point, and most likely three, and that I and many other people enjoyed their brief existence.
It’s March 14, the day on which we celebrate pie and pi, the magical number reduced to its simplest form as 3.14.
“Apple pie. Green apples sliced thin. Lard, flour, salt, water to bind. Sugar, cinnamon, a dab of butter. Three slashes on the crust, one for steam and two because your momma did it that way.”
– Jebediah Nightlinger, “The Cowboys”
Classic Apple Pie
My wife makes a killer deep-dish apple pie. I have never tasted better.
Pie comes in all shapes and sizes. Whoopie Pies are a Maine specialty.
Pie Chart
And who doesn’t love pie?
Everyone loves pie.¹ (Artwork by Paul Taylor, Wapsi Square)
But it is possible to have too much. (Art by Charles Addams)
Then it’s best to decline the offer. Do you want to have a piece of pie? I better not, thank you.²
They’ve been making pie the same way out in the country for centuries. (Art by B. Kliban)
Except for Pumpkin Pie. They have a special way of getting that one.
Sadly, pie was not always universally valued.
But these day folks get pretty enthusiastic about pie. (Weebl and Bob Art by Jonti Picking)
And just so you can make your own, here’s a recipe for apple pie from scratch. Don’t forget to invent the universe.
Happy Pie day to one and all!
The Old Wolf has spoken.
Footnotes
¹ If you’re one of those poor unfortunates who doesn’t like pie, you have my sympathy.
Reposting this from… well, I’m not sure where, but it looks like Tumblr. Anyway, it’s 100% on-target. Very slightly bowdlerized.
My wife and I have started taking our own re-usable plastic containers when we eat out, to bring our leftovers home without adding to the landfill.
Pervocracy
Note to vacationing non-Americans: while it’s true that America doesn’t always have the best food culture, the food in our restaurants is really not representative of what most of us eat at home. The portions at Cheesecake Factory or IHOP are meant to be indulgent, not just “what Americans are used to.”
If you eat at a regular American household, during a regular meal where they’re not going out of their way to impress guests, you probably will not be served twelve pounds of chocolate-covered cream cheese. Please bear this in mind before writing yet another “omg I can’t believe American food” post.
nettlepatchwork
Also, most American restaurant portions are 100% intended as two meals’ worth of food. Some of my older Irish relatives still struggle with the idea that it’s not just not rude to eat half your meal and take the rest home, it’s expected. (Apparently this is somewhat of an American custom.)
xenoqueer
Until you’re hitting the “fancy restaurant” tier (the kind of place you go for a celebration or an anniversary date), a dinner out should generally also be lunch for the next day. Leftovers are very much the norm.
From the little time I’ve spent in Canada, this seems to be the case up there as well.
jumpingjacktrash
The portions in family restaurants (as opposed to haute cuisine types) are designed so that no one goes away hungry.
Volume IS very much a part of the american hospitality tradition, and Nobody Leaves Hungry is important. but you have to recognize that it’s not how we cook for ourselves, it’s how we welcome guests and strengthen community ties.
So in order to give you a celebratory experience and make you feel welcomed, family restaurants make the portions big enough that even if you’re a teenage boy celebrating a hard win on the basketball court, you’re still going to be comfortably full when you leave.
Of course, that means that for your average person with a sit-down job, who ate a decent lunch that day, it’s twice as much as they want or more. that’s ok. as mentioned above, taking home leftovers is absolutely encouraged. that, too, is part of American hospitality tradition; it’s meant to invoke fond memories of grandma loading you down with covered dishes so you can have hearty celebration food all week. pot luck church basement get-togethers where the whole town makes sure everybody has enough. that sort of thing. it’s about sharing. it’s about celebrating Plenty.
it’s not about pigging out until you get huge. treating it that way is pretty disrespectful of our culture. and you know, contrary to what the world thinks, we do have one.
theunnamedstranger
atreefullofstars
Reblogging because I honestly never thought about it but yeah, this lines up.
This is also why the idea of “pay a lot for fancy food on tiny plates” pisses so many Americans off. Unless you are rich enough not to care about throwing your money away, it’s not just a ridiculous ripoff in terms of not filling you up, it’s stingy. Restaurants are places of hospitality. If I pay that much for a plate it had better be damn good and it had better be generous. Otherwise they are just trying to fleece me out of my money AND saying they don’t value me as a customer.
If I go to IHOP or Olive Garden or whatnot, I absolutely don’t need to eat again until evening if I had leftovers, and until the next day if I did eat everything (you can’t really take pancakes home as leftovers).
But EVEN IF I DID EAT EVERYTHING and then ate a full meal on top of that, later, it’s really not anyone’s place to criticize what other people eat. It just isn’t. Let it go. It’s old.
Making fun of American food culture and food habits isn’t original or surprising or witty or funny or getting one over on us or crafting a clever retort or whatever. It’s lazy and petty and childish.
Yeah, we eat a lot of hamburgers. They’re delicious. Cope.
I am an inveterate honey lover. I’ve written about comb honey and chestnut honey, but one of my favorites is forest honey.
Waldhonig
Unlike regular honeys which are manufactured by bees with collected nectar from flowers, forest honey is made from honeydew, excreted by sap-sucking insects. In short, aphid poop.
Aphid surrounded by honeydew
While it might be off-putting to think of eating the excrement of bugs, otherwise known as frass, honeydew is in a separate category. And are honey-lovers any more disgusted by the thought of eating bee vomit?
Instead of taking nectar, bees can take honeydew, the sweet secretions of aphids or other plant-sap-sucking insects. Honeydew honey is very dark brown, with a rich fragrance of stewed fruit or fig jam, and is not as sweet as nectar honeys. Germany’s Black Forest is a well-known source of honeydew-based honeys, as are some regions in Bulgaria, Tara in Serbia, and Northern California in the United States. In Greece pine honey, a type of honeydew honey, constitutes 60–65% of honey production. Honeydew honey is popular in some areas, but in other areas, beekeepers have difficulty selling honeydew honey, due to its stronger flavor.
If you are, like me, an aficionado of honeys of all kinds and have never tried this delicacy, I exhort you to do so. I don’t think you will be disappointed.
Taco Bell’s new Crispy Chicken Sandwich Taco is “not quite a sandwich, not quite a taco,” the Yum! Brands, Inc. subsidiary said. The taco features all-white meat crispy chicken marinated in jalapeño buttermilk, seasoned with Mexican spices and rolled in a crunchy tortilla chip coating. The chicken is served on a warm flatbread folded into a taco form and flavored with Taco Bell’s creamy chipotle sauce. The taco may be ordered regular or spicy with the addition of crunchy jalapeño slices.
This is what they are supposed to look like
I love chicken sandwiches, and I’ve long enjoyed Chick-fil-A’s offering but I’m not in favor of their social policies, so I’ve kept my antenna up for alternatives. Apparently Popeye’s has a relatively good one, but we live in the northeast so I’m out of luck until I can manage to get south of the Mason-Dixon line.
So when Taco Bell started offering these, I had to try one. We went twice, and my wife liked hers; then we went to another location and this is what happened:
Oops
I ordered from their online menu and customized the item with tomatoes and onions – but what I got was light-years from what they advertised. Instead of a puffy flatbread, they used a standard flour tortilla, and instead of three chicken tenders, there was only one, with a piddling amount of plain cheese sauce. Bitterly disappointed, to say the least.
Others had similar experiences, but at least theirs came in the advertised flatbread and looked a lot better than the one I was served.
Next time I swung past Taco Bell, I noticed that the item had vanished from the menu. If franchises were having difficulty consistently preparing this item in a satisfactory manner, it’s no wonder they pulled it. According to a Taco Bell spokesperson,
“The Crispy Chicken Sandwich Taco was a limited time menu offering. Innovation is core to Taco Bell and offering some menu items as limited time offers allows room on menus for even more new, craveable creations for fans. Like all great limited time menu items from Taco Bell, there’s always a chance we can see it return to menus.”
If they bring it back, they are going to have to make sure their stores can get the right ingredients and know how to prepare it properly, or else this will happen with greater frequency, the result of a little feedback to Corporate Headquarters:
Don’t get me wrong, I know that fast food is a challenging business, and consistency and quality across franchises can be a bedeviling task – but it’s probably one of the most important thing any national chain can focus on.
I still love Taco Bell for a fast, cheap, filling, and tasty meal. And it’s not like they haven’t weathered storms before.
This post is cobbled together from a couple of different entries at my Livejournal back in 2009
Leigh Callaway, wherever you are, I owe you dinner.¹
The year was 1965, I was 14, and it was my senior year at Camp Wildwood in Bridgton, Maine.²
In this my 4th year at camp, the pinnacle of the year was, prophetically, travel. I sucked at team sports – still do – but loved traveling, camping, the woods and individual challenges; in short, I lived for tripping. Not that kind. Shut up.
My yearbook blurb quoted, “However unorganized his body of knowledge may be, he still is a source of many bits of information and despite his mere 85 lb. bulk, was one of our most energetic and determined trippers.” By the dessicated skull of Mogg’s grandfather, how prophetic was that?
After a 5-day canoe trip to Rangeley Lake early in the summer, six of us, accompanied by several counselors, took another 5-day trip in canoes from Lobster Lake down the Penobscot River to Chesuncook Lake in Maine. It was a trip never to be forgotten.
The Rangeley Lakes complex in western Maine
What does all this have to do with Tabasco Sauce? Hush. We’ll get to that.
The year, as I mentioned, was 1965, and inland Maine was still pretty untouched in most places. It was five days of canoeing, camping, 20 miles of river, camping, 4 miles of rapids, camping, portages, camping, woods, camping, absolutely glacial pools and waterfalls which we reveled in as a test of manhood, more camping, and breathtaking scenery.
Are you starting to see a pattern?
When you camp, you cook whatever you have along. That means a lot of dehydrated chicken soup and noodles carbonara and canned stuff and interesting stuff and things you might never fix at home.
One of the counsellors that accompanied us on this trip was a young man named Leigh Callaway.
Now to a 14-year-old, all our counselors were ageless. If they were counselors, they were adults – so I can’t tell you how old he was at the time, but he was probably not much more than a kid himself. So all I can tell you about him was that he was extremely kind to me (huge points!) and had a BMW motorcycle (more huge points), and that I worshiped the ground he walked on. And he could cook.
One night, whether out of inventiveness or desperation, Leigh fried up a huge cast-iron skillet full of rice until the grains were golden brown, and then filled the pan with water. When the rice was cooked soft, he threw in a can of tuna or three, sauteed it up a bit longer, and then seasoned the whole thing with Tabasco™. Lots and lots of Tabasco™.
Now my mother, bless her soul, took me to many ethnic restaurants in New York while I was young, and one of our favorites was this little Aztec-Mexican hole in the wall called Xochitl.³ They had a hot sauce there that would rival much of what Blair offers (certainly not their 16-million scoville pure capsaicin insanity, but highly effective nonetheless.) I remember that a tiny drop of this stuff on a toothpick, applied to the tongue, was enough to bring tears to the eyes. So I was no stranger to odd and savory foods. (Hm. How that I’m thinking of it, perhaps I should give Mom some credit at my Banquet from Hell.) That said, cooking at home was pretty basic meat-and-potatoes fare, and there wasn’t a lot of exotic stuff around, so I had never used Tabasco™ before.
Well, anyway. When you’ve been paddling a canoe for 12 hours, and you’re exhausted and starving, it doesn’t matter much what’s on the fire. I think if Leigh had fried up a beaver tail, I wouldn’t have batted an eyelash. As it was, we had fried rice and tuna with Tabasco™ – and I tucked in like a trencherman. Mogg’s teeth – it was so good. It would be easy to say that my enjoyment was born of famine, but given that I have prepared this concoction and many others like it many times in my life thereafter, I can discount that theory. Simply put, I was hooked on Tabasco™.
Now, I like Frank’s Original Red Hot too – it’s got a nice flavor, and I always keep a bottle of it handy, but there’s something about Tabasco™ that just can’t be matched.⁴ Yes, I’m well and truly addicted.
So Leigh, wherever you are, know that you made a huge impression on me that summer, and your influence is still being felt *mops brow* 44 years later.
And that’s all I have to say about that.
PS – I still remember the taste of black coffee sweetened with maple syrup, too…
Footnotes
¹ Leigh, bless his heart, saw this post and actually responded with a bit of information about his subsequent experiences. He recommended that since I loved Tabasco I should try Sambal Oelek, an Indonesian chili paste that apparently puts Sriracha to shame. I was grateful for the recommendation, but would have loved some hint about how to contact him. Which he did not provide, the rascal. I would have loved to renew the acquaintance and catch up in person.
² Camp Wildwood is a superb boys’ camp run – at the time – by Leo Mayer and Ed Hartman, which is still operating in Bridgton, Maine, although it has passed through other owners since then.
³ Another one was “La Fonda del Sol”, a very upscale place which I loved eating at. Now gone. *snif* But there are some memories here.
⁴ In fact, as I was typing my earlier post at Livejournal and thinking about a nice dish of fettucine with tuna and hot sauce, my ears were burning and I was experiencing all the symptoms of a good solid capsaicin flush. Which confirmed my theory. I love hot food; there’s nothing like a good capsaicin burn. The last two times I had prepared spicy foods, though, I had a very unusual experience – the flush to the face began as soon as I had opened the bottle of hot sauce – and hadn’t even eaten it yet. The first time it happened, I thought I was “imagining things.” But it happened again… as I was liberally lacing some burritos with Tabasco, I started getting the burning and vascular dilation that I always experience with certain peppers – very much like a Niacin flush, if you’ve ever experienced that. And, what’s even stranger, I experienced a repeat as I typed this. Just thinking about it was sufficient to recall the physiological response.
Now that’s just weird. Maybe if I salivate enough, I can get my doorbell to ring.
This post is taken from a series of tweets by Dr. Sarah Taber (@SarahTaber_bww). I’ve collected the tweets, edited them for clarity and brevity (sometime abbreviations help you meet Twitter’s length limit), and bowdlerized them just a bit for a family-friendly audience. If you don’t mind a bit of language, you can, of course, view the original thread here.
Most “ugly” produce gets turned into soups, sauces, salsa, jam, ice cream, etc. You think that stuff gets made from the pretty fruit and veggies?! Jeebus, think about it for a minute.
The amount of produce wasted because of labor problems (can’t get a crew to harvest) and bad weather (melons that rot in the field because it’s too hot and wet, etc) WAY outstrips produce thrown out because it’s “ugly.”
Because again… we eat a LOT ugly produce. You just wouldn’t know it because it’s salsa.
As someone who works in produce, this whole “ugly fruit” movement is actually kind of enraging because it’s completely disconnected from what really happens in the supply chain. It’s a big honkin’ wad of fraud that self-promoting foodies get away with because nobody knows better.
After it leaves the farm, most produce goes to a packinghouse. This is where they cool, wash, sort, and package it. In other words, it’s where the ugly fruit people think all this “waste” is happening.
he only time packinghouses throw out fruit is when IT’S ACTUALLY INEDIBLE. Like it’s either rotten or (in the case of one watermelon field that one time) it had rained so hard that the melons filled up with water and were completely tasteless. Also about to explode.
Produce gets graded by size, prettiness, and (sometimes) flavor/eating quality.
Know what happens to most of the produce that’s edible, has enough shape to survive in transit, but looks funny?
IT GOES TO THE GROCERY STORES THAT POOR PEOPLE SHOP AT.
In the broke times of my life I did not shop at farmers’ markets, because they’re at bizarre times when working class people are usually working or sleeping (late service sector nights = no 7 AM Saturday farmer’s market for you). Farmer’s Markets are built around the “9 to 5” white-collar schedule.
Most of your real poor people, when buying produce, get it from shops white collar people don’t go to.
Those shops stock ugly produce.
[The shops] that white collar people don’t go to. Then conclude, looking at their nice stores stocked with pretty No. 1 produce, that nobody’s eating the ugly stuff.
So there’s one beef. The “eat ugly fruit!” movement is as classist as it comes. You’ve got to have a debilitating level of ignorance to assume that if Whole Paycheck Market doesn’t stock ugly fruit, it must be getting “wasted.”
Back to the packinghouse. When produce is EXTREMELY UGLY, it goes into cull bins.
My fave cull bins to date:
Sweet potatoes. Did you know that they make a *lot* of giant, freaky-shaped spuds? Like a rat king of sweet potatoes, somewhere between football and basketball sized. What happens to these ugly, unloved sweet potatoes? OH WAIT THEY GET LOVED, THAT’S WHERE EVER-LOVIN’ SWEET POTATO FRIES COME FROM!
Apples. We love to say we don’t mind “spots on our apples,” but actual sales data tells us we really, really do. And honestly, we should. Even “cosmetic” lesions can make micro-breaks in the apple’s skin, allowing fungus to enter. One rotten apple, barrel, etc. Fugly apples ARE WHERE APPLE JUICE AND APPLE SAUCE AND APPLE CIDER AND APPLE BUTTER AND APPLE JELLY AND APPLE PIE COME FROM! “Wasted” my eye.
“But some apple variety are better for fresh eating, not processing!” D’ya think Hy-Vee brand apple juice from concentrate really cares at all that today’s shipment of cheap juicing-grade apples are not The Optimal For Juicing?
NO THEY’RE GONNA JUICE THAT STUFF!
Did you know: Honeycrisp apples are extra prone to a mostly-cosmetic skin defect called bitter pit?
Ergo, most Honeycrisp apples become apple juice. That’s why whole, fresh, pretty Honeycrisp apples cost so fricken’ much.
Because most of them become cheap bulk juicers.
Yes, every once in a while you’ll run into a variety of produce that only really works for fresh and doesn’t lend well to processing. This mostly happens with leafy greens (we don’t make … lettuce sauce), which is such a minuscule amount of the produce tonnage grown per year.
When produce is too far gone to sell and there’s no processing market (say, melons), it often gets fed to livestock.
That’s… actually a lot of the point of livestock, historically. They eat stuff we can’t and turn it into meat, milk, and eggs that we can.
Feeding crop and food waste to livestock also means we’re not having to use as much livestock-only cropland. Just assume that most years a certain percentage of human food crops will get messed up and become livestock feed, and that’s less pasture/grain land needed for livestock.
That Listeria outbreak in cantaloupe back in 2011? As best we can tell it happened because they fed ugly melons to cattle.
Which, in itself, is fine.
The problem is they kept driving the truck back into the cantaloupe shed AFTER getting its tires caked in cow poop during deliveries.
This whole “ugly fruit! uwu”¹ thing is bewildering because in order to believe that retail consumers can change the world by buying ugly fruit, you have to believe that the entire supply chain is made of numpties² who make a regular habit of leaving money on the table.
The food system is a hot mess but using ugly produce is one thing it’s actually really good at. Using every single part of what’s grown, if there’s any possible way to sell it.³
The one big source of food waste that I do worry about is crops that are perfectly good, and rot in the field because the farm can’t get anybody to harvest them. (Orrrrr they don’t want to pay enough for people to come harvest them.)
These labor shortages come down to 2 things:
Bad immigration policy
Farm business models that can’t survive a competitive labor market
(which kinda tends to feed back into that first one)
We SHOULD be worried about THAT. And “buy ugly fruit!” does virtually nothing to address it.
But those aren’t fun problems to fix, because they’re not the kinds of problems that the everyman consumer can fix by just making a simple yes/no choice in the supermarket.
They’re like … systemic or something.
Anyway, that’s my semiweekly grinching about shallow attempts to reform the food system that completely miss the point and at this point the ugly fruit thing is such an accepted belief that. like. you can’t even blame people for believing it, it’s absolutely everywhere.
I originally saw this posted on Facebook. What follows are some comments from a friend of mine who spent his entire career as an agricultural consultant and extension agent for a large midwestern university. I thought these contributed to the discussion.
Story 1: In college, I spent a couple of years in Cooperative Education working as a USDA fruit and vegetable inspector. My job was to examine a shipment of produce, pass or fail it on both cosmetic issues as well as actual decay. After the receiving company got his money back from the shipper (thanks to my report), he’d then sell the produce for top dollar. And I watched how the ugly produce would be separated and sold to organic food coops (because “that’s what organic produce looks like”…mind you, this was back in 1980, when organics were not regulated). I remember one case where we went to a pickle factory outside of Boston. The load of cucumbers came in with over 50% rotted. Have you ever seen a rotted cucumber? It’s basically a green water balloon…touch it and it explodes. After we finished the inspection, we sat in the receiver’s office while he negotiated with the shipper. After he got almost all of his money back, he hits the intercom and says “OK, run them!”. About 10 tons of rotted, slimy, water-balloon cucumbers were dumped into the pickle juice. It was nearly 10 years before I could eat pickles again.
Ewg!
Story 2: Early in my career with Extension, I had a farmer in southern Indiana who wanted to start an organic apple orchard. He was extremely well-educated, knew a heck of a lot more about apples and apple pests than I did. He fought this for 7 years before giving up. Because in the humid Ohio River Valley, you MUST use fungicides to prevent fungus diseases, or every fruit will develop unsellable spots. His entire crop, year after year, was only good for cider. And you cannot make a living growing cider grade apples. You MUST have a high percentage of US Number 1 apples that the fresh-eating public buys. And despite what all of my organic-gardener friends tell me…if you put out two bins of apples: 1 bin with perfect-looking fruits that are labelled “sprayed every week all season long” and 1 bin with spotted apples labelled “organic,” the sprayed bin will always be bought out quickly. Always.
Story 3: When younger, I took my kids to my local strawberry farmer for U-Pick berry picking. And I watched as the general public would only pick the biggest and most perfect berries. They would leave unpicked the smaller berries (which actually are sweeter than the big ones); they would leave the misshapen ones. And that’s if they were being generous…because the farmer could always pay his workers to go back over the field and pick the skipped-over fruit. But no…the public would pick the less-than-perfect fruit, and toss it or smash it because it wasn’t good enough for them. And that is waste.
Footnotes:
¹ “UwU” is an alphabetic emoji representing a cute or smug face. You might see it as this:
² British for “morons.”
³ Just recently I saw this ad show up on my Facebook wall:
Some executive somewhere: “Hey, I’ve got a great idea how we can make money from getting people to buy the garbage we used to throw away!”
The numbers have changed a bit since 𝑁𝑎𝑡𝑖𝑣𝑒 𝑇𝑜𝑛𝑔𝑢𝑒𝑠 was published by Charles Berlitz in 1982, but the principle remains sound.
Among the several thousand world languages, only 101 count over 1 million speakers. Of these, the fourteen most important in number of speakers are, in approximate order:
Chinese English Hindi/Urdu Russian Spanish Japanese German Indonesian Portuguese French Arabic Bengali Malay Italian
All of these have at least 50 million speakers, including dialects. Chinese is definitely the number-one language, with almost 1 billion speakers. English, second by several lengths—with approximately 300 million native speakers is nevertheless much more widely spoken over the world’s surface than Chinese. Perhaps 200 million additional speakers around the globe use English as a second language.
Since most of the world’s population either speaks or is familiar with one of the fourteen languages listed above, or with one of three other widely spoken languages—Dutch, Greek, Swahili-or with a language in either the Scandinavian, the Turkic, or the Slavic group, it is possible for an individual with the time and inclination to be able to communicate with the great majority of the inhabitants of this planet by learning to speak these 20 languages.
Berlitz, Charles, Native Tongues, 1982, Grosset and Dunlap
It’s an interesting concept for someone who might want to travel the world and speak to just about anyone.
I regret that the days ahead are fewer than those behind; I would need another lifetime to master all 20 of these, but I have attained conversational facility in English, French, Spanish, German, and Italian and I have made progress in Japanese, Mandarin, and Arabic, along with a bunch of others not on this list like Irish, Norwegian, Croatian, Farsi, and Hebrew.
Some people have great musical skills. Others can do artwork that will knock your eyes out. Or write captivating stories, or all sorts of talents. This one is mine; I’m neither boasting nor do I apologize, and I’m not even a hyperglot like so many others in history. Learning languages was a career, (that’s where the little bit of profit comes in) and also became a hobby. For me, it’s sheer enjoyment.
Q: What do you call a person who speaks three languages? A: Trilingual Q: What do you call a person who speaks two languages? A: Bilingual Q: What do you call a person who speaks one language? A: American
I can’t count the number of times while traveling for work or enjoyment that I encountered people who were delighted that an American would take the trouble to learn a bit of their language. It has generated more goodwill than I could describe.¹ Even a few phrases will usually get a smile.
There is, on that note, one other way to get the natives of another country to like you: Enjoy their food. That’s a subject for another essay, but I can share that my stock in the books of the good people of Kinshasa rose precipitously when the learned that I thoroughly enjoyed their fufu, plantains fried in red palm oil, and chicken moambe.
If you’re going to travel, make the effort. Even a rudimentary effort will pay large dividends. For ease of acquisition, [and I’m not a paid shill] I recommend the Pimsleur courses, many of which are available through local libraries. Listen at home, or in your car, or in the great outdoors and by the end of 10 lessons (or 30, for more popular languages) you’ll have a feel for the language and be able to produce and understand some common useful phrases. Another useful site is Omniglot, and there are some great apps out there – Duolinguo is very popular.
Just do it.
Il vecchio lupo ha parlato.
¹ Note: In Paris it doesn’t matter how well you speak French, they’ll be rude to you anyway.
“In 2004, [Kellog’s Korea] advertised a public vote for a new product: chocolate-flavored Cheki or green onion-flavored Chaka.” (AP)
Cheki won, but per the article there was a vote-stuffing scandal. Now, the injustice has been corrected.
And as odd as it might sound to people who don’t know me, I think I would eat these. It’s a darn shame that unique things like Pepsi-flavored Cheetos™ only surface in the Far East (a big-hearted colleague of mine sent me a couple of bags from Japan, I thought they were awesome); if I were richer than God I think I’d hop a plane to Japan every month just to gather up new bits of strangeness to try. (But not until there’s an effective vaccine for Covid19.)
Sadly, by the time I can afford a trip to Korea and the health crisis has passed, these will probably be gone – limited time offering and all that. But if I ever get over there, I’m sure there will be a host of other bizarre foods that I can sample.
Inspired by a facebook post from a friend of mine, a translator and long-time resident of Japan.
Disclaimer: I’ve been teetotal since 1969 and have no personal experience of sake, other than it smells divine to me. If I were a drinker, I would love to sample sake in all its many permutations.
One thing to note: the Japanese word sake (酒) encompasses all types of liquor. The official word for the fermented rice wine that is under consideration here is 日本酒 (nihonshu), literally “Japanese liquor.”
One of the charms of Japanese sake is that it can be tasted at a wide range of temperatures, from cold to warm. In fact, sake changes its fragrance and taste depending on the temperature. For example, when cooled, the fragrance becomes gorgeous, and the mouth feel becomes sharp. In addition, the umami¹ becomes lighter and the alcoholic sensation may be less. On the other hand, warming spreads the scent, makes the mouth feel mellow, increases umami, and spreads the sweetness. In this way, the same liquor has completely different aromas and flavors depending on the temperature. If you understand this, you will be able to know at what temperature to drink depending on the type of sake.
The above screen capture shows the various temperatures at which sake can be served. From the same Japanese website linked above, a key to understanding:
Other charts include other temperatures, and there may be still more that I’m not aware of:
-10° C (-10° F) 霙 mizore (sleet cold)
A simple search on the internet for facts about sake will turn up encyclopedic volumes of information, guides, suggestions, and opinions about the various kinds of sake, how they are to be served, what rituals to observe and in what circumstances, what temperature they are best enjoyed at, which foods various kinds of sake should be served with, and on and on to the lemniscate – clearly the oenophiles and beer afficionados have their enthusiastic Japanese counterparts.
For myself, I won’t be able to explore all of these wondrous variations in this life, but if you can, I hope that you find great joy in the exploration.
The Old Wolf has spoken.
¹umami is often referred to as the “fifth taste,” along with sweet, sour, salty, and bitter. Meaning essentially “savoriness” in Japanese, according to Merriam-Webster, “umami can be experienced in foods such as mushrooms, anchovies, and mature cheeses, as well as in foods enhanced with monosodium glutamate, or MSG, a sodium salt derived from glutamic acid.”
![What is the difference between "Hot Warm", "Nuru Warm" and "Kami-Kan"? [Basic knowledge of sake]](https://c-www.gnst.jp/dressing/image/article/90/21990/carousel_f0a9a417f61626e66132f22866871531.jpg)
Playing in the World Game 