OVID-19 has negatively impacted the food and restaurant industries throughout the country. With many states shutting down restaurants for at least some period of this year and the threat of national food shortages, the pandemic has changed the relationship many Americans have with food, two experts said on August 20 in Quinnipiac’s virtual presidential speaker series, The Way Forward.
As the number of people cooking at home has increased, Jack Hitt, a food writer, said that it’s been really interesting for him to see people wanting to learn how to cook.
“I like to think I was a pretty decent cook before this started,” said Betsy McLaughlin, board member of Veggie Grill. “And I’m a really good cook now — partially because I’ve tried new things and because there’s time now. It’s OK if I mess something up and do it again.”
With more people learning about the pleasures of cooking and how food has the potential to taste as good when it’s cooked at home, there’s increasing pressure on the restaurant industry.
“The pressure is on for everything from the seashore lobster shack to any restaurant in any downtown to really put out some good food,” said Hitt. “Because for most of us now, it’s always a special night out.”
Hitt said that we have to rethink every step of cooking and how much it’s become a part of daily planning. People are far more deliberate about eating because of this.