Chicken and waffles — the sweet and savory combo traditionally enjoyed in Harlem haunts, Los Angeles institutions, and soul food joints — is, these days, eaten for breakfast, lunch, and dinner, and put on any respectable brunch menu coast to coast.
In 1744, Yale student and man-about-town William Livingston went to a party so good it warranted writing home about. At one Miss Walton’s, he wrote, he had a “magnificent supper,” and there were so many guests that they spilled across two tables. But this “luxurious feast” was no ordinary gathering.
When you think of Belgian food culture, there’s a good chance that “waffles” is the first word that springs to mind. But if a new food pyramid released by Belgium’s government has its way, the waffle— not to mention some of the country’s other main culinary exports— might soon give way to fruits and vegetables in the Flemish diet.