Via Slate Magazine, we find out that the kids' menu is not merely an extension of the atavism of adult palettes—to the same level of maturity for refinement, or an attempt to inculcate young and impressionable adherents but rather come from a strange mix in America of medicine, morality and marketing.
Prohibition really opened the doors to the younger crowd and created the concept of the family restaurant. Prior to America's ban on alcohol consumption, restaurants not embedded in a hotel generally did not serve children—a phrase from whence similar punchlines stem, because they tended to be in the way and interfered with the imbibing of adult-beverages, still today any restaurant's biggest profit-maker. In order to make up for lost revenues, restauranteurs looked to catering to family-units. Unaccustomed to making dining out an experience for the youngsters too, parents needed to be presented with a certain level of reassurance, a fare for children that seemed safe and balanced, given all sorts of fretful ideas swirling with nutritional and age-appropriate foods. Compared to the gourmet dishes adults were served, kids got basically bland and safe concoctions—nothing to inspire returning when they reached dining majority, the meals were dictated by the prevailing pedagogical thoughts of the times—nothing too challenging or threatening for immature tastes nor anything indulgent. I wonder how the consequent moon-shining affected the public psyche. The industry trend has shifted these days to a denominator of guilty-pleasures, it seems.
