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Fast Food (and Beverages)-Starbucks and Our New Caffeine Culture (Part 3)

Tillotson, James E. PhD, MBA

doi: 10.1097/01.NT.0000303346.06100.17
Business and Nutrition
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Starting in the 1980s, Americans have developed a new interest in coffee, embracing fine drip coffees, lattes, cappuccinos, and the Italian café experience. This new American coffee culture resulted mainly from the entrepreneurial efforts of Howard Schultz and his thousands of Starbucks cafés. This is a brief account of how this happened

How we came to be a fast food nation

James E. Tillotson, PhD, MBA, is professor of Food Policy and International Business at Tuffs University Friedman School of Nutrition. Before returning to the academic world, Dr Tillotson worked in industry, holding various research and development positions in the food and chemical sectors.

Correspondence: James.Tillotson@Tufts.edu

© 2008 Lippincott Williams & Wilkins, Inc.