Encyclopedia Of Junk Food And Fast Food

Author: Andrew F. Smith
Publisher: Greenwood Publishing Group
ISBN: 0313335273
Size: 17.36 MB
Format: PDF, ePub
View: 69

Essays cover the history of junk foods and convenience foods, along with information on health, diet, and current controversies surrounding the consumption of this type of food.

Selling Em By The Sack

Author: David G. Hogan
Publisher: NYU Press
ISBN: 9780814735671
Size: 10.82 MB
Format: PDF, Mobi
View: 40

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.

Ten Restaurants That Changed America

Author: Paul Freedman
Publisher: Liveright Publishing
ISBN: 9781631492464
Size: 10.11 MB
Format: PDF
View: 41

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.

The Hamburger

Author: Josh Ozersky
Publisher: Yale University Press
ISBN: 9780300154023
Size: 11.88 MB
Format: PDF
View: 96

What do Americans think of when they think of the hamburger? A robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? Or a Styrofoam-shrouded Big Mac, mass-produced to industrial specifications and served by wage slaves to an obese, brainwashed population? Is it cooking or commodity? An icon of freedom or the quintessence of conformity? This fast-paced and entertaining book unfolds the immense significance of the hamburger as an American icon. Josh Ozersky shows how the history of the burger is entwined with American business and culture and, unexpectedly, how the burgers story is in many ways the story of the country that invented (and reinvented) it. Spanning the years from the nineteenth century with its waves of European immigrants to our own era of globalization, the book recounts how German hamburg steak evolved into hamburgers for the rising class of urban factory workers and how the innovations of the White Castle System and the McDonalds Corporation turned the burger into the Model T of fast food. The hamburger played an important role in Americas transformation into a mobile, suburban culture, and today, Americas favorite sandwich is nothing short of an irrepressible economic and cultural force. How this all happened, and why, is a remarkable story, told here with insight, humor, and gusto.

Fast Food

Author: John A. Jakle
Publisher: JHU Press
ISBN: 080186920X
Size: 20.92 MB
Format: PDF, Mobi
View: 64

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.