Inaugural Capital Area Restaurant Week event highlights cultural role of Lansing eateries
Before farm-to-table dining was fashionable, before it even had a name, it was simply called 'eating.' Fresh food, for most of human history, was hard to come by, and over the ages, advances in agriculture and transportation eased the process somewhat. But it wasn’t until the development of processed food and electric refrigeration following WWII that restaurants, particularly fast food joints, really started to boom.
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