Word: meal
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Dates: during 2000-2009
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...work full time. Chris' daughter Samantha, 18, and the couple's daughter Abigail, 6, are busy all day with school and extracurricular activities, not to mention the church functions that the family attends three times a week. Their collective schedule left little time for food-shopping, let alone preparing meals at home. "By the time we came home, it would be late, and we knew that eating late wasn't healthy," says Chris. "So [dinners were] fast food because there wasn't time to cook a meal...
...recent study of 50 low- and middle-income working moms and dads, for instance, researchers at Cornell University found that only 40% of mothers said they had time to cook a meal at home five or more days a week. More than half the parents in the survey admitted that in order to accommodate their work hours, they ate in the car, opted for quick-fix solutions like frozen dinners, bought take-out meals on the way home or skipped meals instead of cooking. Some chose not to clock out--and give up wages--for a meal break. "There...
...really neat to have a grab-and-go solution, a very basic bag meal of a sandwich, fruit, chips, and a drink,” Martin says. “It’s evolved a lot over time...
...this food-obsessed city where the collision of Western and Chinese cuisines has created finely attuned tastes, trying to enter the fast-food market can be risky. Long before corporate chains began setting up shop, Hongkongers could find a quick meal at local cha chaan teng, or tea cafés, serving soup with noodles and meat, or storefront street vendors selling shao mai, or dumplings, and fish balls - spongy fried balls the size of jawbreakers that are made from minced fish and dough...
...when it comes to a full meal, wooing customers away from their favorite haunts could be a challenge. Many of the street vendors, as well as the cha chaan teng and noodle shops, have deep roots in the community, and customers go to them intentionally to eat. Corporate global chains may be fine for a snack but "are not perceived to be authentic" when it comes to a meal, says Stephen Wong, program director of HKU/SPACE and a former food columnist for the Chinese-language newspaper Ming Pao. "People know they're from the States. People expect an authentic American...