In the United States, The New York Times greatly increased its food coverage in the 1960s, when it started to publish restaurant reviews in imitation of those in the Michelin guides. At the same time, it also began to treat food as a cultural phenomenon, actively introducing African-American "soul food," and the cuisines of Asia and Mexico.
又如美國，1960 年代起即大幅擴充美食版的「紐約時報」，一方面模仿米其林指南建立餐館評等，同時把餐飲當作文化現象，主動引介非裔菜、亞洲菜和墨西哥菜。