A simple food suited for paper plates and disposable utensils has once again become the rage in trendy, high-end restaurants.
Sliders – small, three-bite burgers – have two personalties, said David Gerard Hogan, a professor of American history at Heidelberg College in Ohio.
According to Hogan, author of “Selling ’em by the Sack: White Castle and the Creation of American Food,” sliders have become a “bifurcated” food, enjoyed by both the upscale and working class.