I thought it was really important that Mintz highlighted the distinction of class in our perception of cuisine and haute cuisine. I think we often associate “better” food with more expensive food, though that is not always the case. Mintz also notes that different socioeconomic classes eating different foods is an American novelty, something I had assumed extended to other countries as well. I thought the chapter on American eating habits was really interesting, because the U.S. has such a diverse collection of food stories and history. Despite having many different food specialties in certain regions, there isn’t necessarily a translation into a cuisine. In addition, Mintz highlighted that Americans spend a great deal of money eating out at restaurants and fast food joints. This was something I had recognized at home, and it has also been impacted significantly by the COVID-19 pandemic. At one point, my parents noted how much money we had saved during the pandemic by making more meals at home. I thought Ray’s point that restaurants matter in shaping cuisine was really interesting, because restaurants are able to give us new food experiences that we may no have been able to replicate otherwise.