Fast Food And Junk Food

Author: Andrew F. Smith
Publisher: ABC-CLIO
ISBN: 9780313393938
Size: 11.13 MB
Format: PDF
View: 46

• More than 700 A–Z entries on fast food, comfort food, and junk food, ranging from breakfast cereals to burgers and fries to snack chips and candy • A chronology of the significant events in the history of junk food and fast food • A bibliography containing more than 200 entries with citations to books, articles, and websites • A glossary of important terms used in the encyclopedia • A Resource Guide containing important DVDs, films and videos, and television series

A Better Place To Live

Author: Philip Langdon
Publisher: Univ of Massachusetts Press
ISBN: 1558491066
Size: 13.91 MB
Format: PDF, ePub
View: 56

Focusing on the social dissatisfaction with the modern American suburb, Langdon interviewed designers, developers, planners and residents across the USA to see how suburbs are being built. It examines how the typical suburban design of the past 50 years has exacerbated the stress of daily life.

Selling Em By The Sack

Author: David G. Hogan
Publisher: NYU Press
ISBN: 9780814735671
Size: 15.79 MB
Format: PDF
View: 20

This history of the White Castle chain tells a "truly American success story (of) luck and hard work working behind one man to create an industry so pervasive that today it's an integral part of American pop culture" ("Publishers Weekly"). 23 illustrations.

Fast Food

Author: John A. Jakle
Publisher: JHU Press
ISBN: 080186920X
Size: 14.34 MB
Format: PDF, ePub, Docs
View: 50

Eating on the run has a long history in America, but it was the automobile that created a whole new category of dining: fast food. In the final volume of their Gas, Food, Lodging trilogy, John Jakle and Keith Sculle contemplate the origins, architecture, and commercial growth of fast food restaurants from White Castle to McDonald's.

Ten Restaurants That Changed America

Author: Paul Freedman
Publisher: Liveright Publishing
ISBN: 9781631492464
Size: 17.30 MB
Format: PDF, Docs
View: 19

From Delmonico’s to Sylvia’s to Chez Panisse, a daring and original history of dining out in America as told through ten legendary restaurants. Combining a historian’s rigor with a foodie ’s palate, Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.