Coronaviruses (lat. Coronaviridae) is a family of viruses that includes, as of January 2020, 40 species of RNA-containing viruses United in two subfamilies[2] that affect humans and animals. The name is associated with the structure of the virus, whose spiny appendages resemble the solar corona[3]. The purpose of the "crown" in coronaviruses is related to their specific mechanism of penetration through the cell membrane by imitating "fake molecules" of molecules that the transmembrane receptors of cells respond to. After the receptor captures the fake molecule from the "crown", it is pushed by the virus into the cell and the RNA of the virus enters the cell[4][5].
Even for a decade that's more commonly associated with Gushers and Dunkaroos (and maybe a trip to the dentist) than with groundbreaking culinary innovation, the 1990s had plenty of beloved foods that made their way into restaurants and home kitchens. While perhaps not as long-gone as the food you'd find on our 1970s or 1980s list, these 13 items below are sure to evoke fond memories of Lisa Frank school supplies, Beanie Babies, and other relics of the '90s glory days.
Stuffed crust pizza
Give Pizza Hut a standing ovation for creating this innovative gem. It helped alleviate the sadness that comes with reaching the crust on a slice of pizza and realizing you have no cheese left—unless you think crust is the best part of pizza, in which case it just made the experience even better. Here's what every fast food chain looked like the day it opened.
Sun-dried tomatoes
There was a boom in popularity of Mediterranean food in the 1990s, and with that came an explosive passion for sun-dried tomatoes. For better or for worse, no salad, pasta, or pizza went without a wrinkly, flavor-concentrated version of a tomato.
Focaccia
In a similar Italian-inspired vein, you would find focaccia in every restaurant bread basket. You can think of it as pizza dough that's yeastier (and thus taller) with fewer toppings, and even though it had its heyday in the '90s, it has existed in Italy for thousands of years. And yes, the chances of being served focaccia topped with sun-dried tomato were quite high. Get more vintage favorites we love today with 50 Vintage Recipes That Still Taste Great.
Tall food
Chefs were literally shooting for the stars in the '90s. Tall food, or vertical food, was the accurately named practice of taking a dish and seeing how high it could stack without falling. Presentation was key, meaning French fries and chocolate cake alike came in towers, not piles or slices. Chef Alfred Portale at Gotham Bar & Grill, which recently closed, is said to have originated this trend.
