In 'The Rediscovery of Tobacco,' writer Jacob Grier argues that it’s become too difficult to find a place to smoke
Restaurants have changed in more than a few ways over the past 50 years. But the biggest shift, the one that has fundamentally changed what it’s like to eat in a restaurant or spend time in a bar, might be the switch to smoke-free dining rooms — These days, being asked to choose “smoking or non smoking” is something of a novelty.
Eater: In the book, you argue that smoking bans have gone too far in eliminating tobacco from spaces, and that there should be some middle ground between banning smoking completely and allowing everyone to smoke everywhere. Ideally, what would that middle ground look like?I’m personally very anti-cigarette, even though I support people’s right to make their own decisions about it.
I think there’s lots of middle ground between just saying yeah, everybody do what you want, which I don’t think would go over well politically right now, versus restricting it in some ways but still making it possible to have that business.I think there’s a big class element at play where we often do carve out the space for say an upscale cigar bar, but we eject blue collar people who want to smoke cigarettes.
The Helena, Montana study, where they observed a decline in heart attacks in a small city, which was almost just due to chance, because it’s going to vary a lot when you have a small population. They then credited the entire 60 percent decline to the fact that there was a smoking ban for six months. The idea that just by getting smokers out of bars and restaurants, you could reduce the rate of heart attacks in the entire population by 60 percent was wildly implausible.
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