Waffles

The American waffle — a thick, grid-patterned breakfast bread cooked in a hinged iron until golden and crispy on the outside and tender within — descends from the Belgian waffle introduced at the 1964 New York World's Fair by Maurice Vermersch and his family from Brussels. Before 1964, American waffles were thinner, crispier, and closer to the Dutch *wafel* that colonial settlers had brought. The Belgian waffle — thicker, deeper-pocketed, lighter (often yeast-leavened or egg-white-lightened) — replaced the colonial version and became the American standard. Chicken and waffles (a combination of fried chicken atop a waffle, doused in maple syrup and hot sauce) is the African American expression that connects breakfast to dinner and sweet to savoury. · Preparation