Research Paper on:
'Upscale' Cuisine of Yuppies

Unformatted Sample Text from the Research Paper:
delicacies such as exotic cheeses, bizarre fruits, raw fish, imported beers, and extremely high-priced coffee flavored with everything from fruit extracts to liquor. No doubt, a yuppie couple serving their  parents or in-laws (members of the "greatest generation") a dinner of blackened mahi-mahi or poached squab tartin seared in roasted hazelnut roquefort butter might have heard complaints of "whats wrong  with real meat and potatoes?" However, what was once derided as "yuppie cuisine" has found its way into almost every type of "American" cooking and restaurant menus. Arugula and endive  are as easy to find as iceberg lettuce. Kiwis and starfruits are next to the oranges and apples, And certainly, any supermarket worth its name will stock brie, feta, and  dill-havarti next to the Swiss and cheddar cheeses. What has been both applauded as nouvelle cuisine and derided as yuppie pretentiousness has actually served to expand the tastes and culinary  pleasures of countless Americans. The initial impetus toward such change may have been based on a desire for the unique and showy but it has served to expand the collective  taste buds of Americans in ways that have allowed hummus, artichokes, and prosciutto to be thought of as mainstream. In the Beginning . . . When the concept of  "yuppie" (young urban professionals) first became part of the American lexicon, it was applied to anything and everyone who had what others thought of as a pretentious determination to experience  more, be knowledgeable about, and be able to afford almost anything that was more obscure than practical. The trend could be seen in everything from foreign cars, "power" suits, to  food. According to Sherman (1985), the mid 1980s (the true beginnings of yuppie culture), was a time in which "maturing baby boomers" had become increasingly "status-conscious and predisposed to buy