In the past, drunk foods were a mix of simple, often questionable fare in taverns—think bread, cheese, or mystery stews—and enormous, unceremonious meals, especially in early America. Excessive food and alcohol consumption became linked with the sin of gluttony, and over time, tavern food became known for its quantity, saltiness, and sometimes poor quality. Spicy or foreign foods were even demonized in the late 19th century as un-American, fueling xenophobic attitudes.

Fast forward to modern-day USA, and after a night of drinking, you’ll find people opting for greasy, carb-heavy favorites like pizza, fries, and burgers, designed to absorb alcohol and satisfy late-night cravings. The quality has improved, but the idea of “drinking food” remains rooted in indulgence and convenience.

In contrast, wine culture in France offers a different perspective. The French emphasize savoring food and drink together, where meals complement the wine experience, such as charcuterie, cheese, or small bites that enhance the flavors of the wine rather than mask overindulgence.

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