France: Yes, the French love their cheeses, chocolates, full-fat creams and soups made in heaven. But you wouldn’t have them pigging out on them. A typical French meal always prefers quality over quantity, serving multiple courses in limited portions. A study that compared 11 small eateries in Philadelphia and Paris found that a cup of yoghurt served in the former was 82 percent larger th
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US: The true blue big-eaters. Portion sizes in the US not only overshadow those in the developing countries, but the developed ones as well. Picture the multi-tier burger, or the magnum heap of fries. The Americans have done this not only to their own food, but those that they’ve adopted from other countries too. A quesadilla from Mexico made with chicken and cheese in a 5-inch tortilla c
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Italy: In Italy, even a light meal comes in multiple courses, but in small portions. The Italians eat not to fill their stomachs, but to taste and enjoy the food, to have the pleasure of eating. That plateful of pasta served in restaurants isn’t how the Italians would have had it. For them, pasta is only a part of the entire meal, often as a small first course, says food expert and author
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Ethiopia: A traditional Ethiopian meal is inherently social and shared communally from a platter. You would see an Ethiopian family gathered around a table and scooping up curries with an injera (a staple flatbread made of teff flour that also doubles up as cutlery for the uninitiated). This family-style serving also makes it difficult to control portions.
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