1. 1. In order to avoid debates about whether food prepared in the United States can be considered authentically French or Italian, this article will refer to this food as “Italianate” and “French-inspired” throughout.
2. 2. The vagueness of the periodization is the reason for this article, which seeks to answer the question of when in the recent past Italianate cuisine overtook its French counterpart in the United States.
3. 3. For an instance of how even packaging of the lowly potato chip can be marked for class-appropriate consumption, see Freedman and Jurafsky (2011). For a broader discussion of middle-class culinary aspiration, see chapter 4 in Andrew Potter (2011).
4. 4. For a further discussion of garlic as a negative signifier for Italians in the United States, as well as the object of culinary objections in contemporary Italy, see Rocco Marinaccio (2012).
5. 5. The magazine was and remains a monthly publication. When the January and June issues were unavailable, the December issue from the year before or the July issue from the same year were substituted, respectively.