{"product_id":"the-next-supper-the-end-of-restaurants-as-we-knew-them-and-what-comes-after-hardcover","title":"The Next Supper: The End of Restaurants as We Knew Them, and What Comes After - Hardcover","description":"\u003cp\u003eby \u003cb\u003eCorey Mintz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA searing expose of the restaurant industry, and a path to a better, safer, happier meal.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn the years before the pandemic, the restaurant business was booming. Americans spent more than half of their annual food budgets dining out. In a generation, chefs had gone from behind-the-scenes laborers to TV stars. The arrival of Uber Eats, DoorDash, and other meal delivery apps was overtaking home cooking. \u003cp\u003e\u003c\/p\u003eBeneath all that growth lurked serious problems. Many of the best restaurants in the world employed unpaid cooks. Meal delivery apps were putting restaurants out of business. And all that dining out meant dramatically less healthy diets. The industry may have been booming, but it also desperately needed to change. \u003cp\u003e\u003c\/p\u003eThen, along came COVID-19. From the farm to the street-side patio, from the sweaty kitchen to the swarm of delivery vehicles buzzing about our cities, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story and offers clear and essential advice for what and how to eat to ensure the well-being of cooks and waitstaff, not to mention our bodies and the environment. The Next Supper reminds us that breaking bread is an essential human activity and charts a path to preserving the joy of eating out in a turbulent era.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eCorey Mintz\u003c\/b\u003e is a freelance food reporter (\u003ci\u003eNew York Times, Globe and Mail, Eater\u003c\/i\u003e and others), focusing on the intersection between food with labor, politics, farming, ethics and culture. He has been a cook, a restaurant critic and is the author of \u003ci\u003eHow to Host a Dinner Party, \u003c\/i\u003ewhich chronicled 192 dinner parties he hosted with fascinating people including politicians, refugees, criminals, artists, academics, acupuncturists, hi-rise window washers, competitive barbecuers and one monkey. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cbr\u003e He lives in Toronto with his wife.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 9.2 x 5.9 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 16, 2021\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51767689117984,"sku":"9781541758407","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/d16c5ba1baf9b6a7485d2da54982b325.webp?v=1780315397","url":"https:\/\/ebocreations.com\/products\/the-next-supper-the-end-of-restaurants-as-we-knew-them-and-what-comes-after-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}