New York Times food blog entry suggesting that American recipes avoided or severely limited garlic, because of its association with low-class immigrants:
My mom’s parents never ate garlic, and my mom still avoids it. I suspect it’s because it was a low-class food when my grandparents were young, and she picked up the attitude from them.
My mom is 68. I wonder what foods that are considered low-class now might be popular in 2043, when I’m her age?