Fast Food In The Early 1900's

The food and drinks of the 1920’s are way different then they are now. People cooked their food at home, made it with ingredients and goods, did not eat out all the time or bought many store cooked food. During that time a lot of things we different ranging from clothes to food but the food is what interested me the most. We have the food now and how we eat it and then we have the food then and how they ate it. Most people eat out if they can afford it but sometimes they make food but it’s from store bought ingredients But, that only applies to certain people as others like making their food and the task that is required in making it. People during the different timezones ate differently i’m going to show you the differences between the two

Do you really know what is in your meat? What about what happens to the meat after it is slaughtered? Fortunately, the conditions have gotten much better throughout the years. But many years ago, in the early 1900s meat consumers bought spoiled and rat infested hams that were produced by the meat industries. Nowadays, the meat industry has improved to a certain extent. Today, about 80% of all U.S. feedlots are injected with hormones (Lerner). Americans should know what they are eating. This is important in the meat industry because they are the producers of all the meat that we eat. The meat industry has improved and is much better than the 1900s, but still not at as ideal as everyone thinks it really is.

In the book Fast Food Nation, Eric Schlosser talks about the working conditions of fast food meat slaughterhouses. In the chapter “The Most Dangerous Job,” one of the workers, who despised his job, gave Schlosser an opportunity to walk through a slaughterhouse. As the author was progressed backwards through the slaughterhouse, he noticed how all the workers were sitting very close to each other with steel protective vests and knives. The workers were mainly young Latina women, who worked swiftly, accurately, while trying not to fall behind. Eric Schlosser explains how working in the slaughterhouses is the most dangerous profession – these poor working conditions and horrible treatment of employees in the plants are beyond

1. Eric Schlosser chose the topic of fast food industry because he became quite inspired after reading an article about illegal immigrants in a strawberry field and how they a suffered in the process. The article was based on an investigation that was placed on the fields while they worked. It was also based on the immense impact that this industry had on society. Schlosser wanted to as said in his book “shed light” to the world on how successful hard working industry works. Also the way American industries portray and work in the diligent industry throughout the years . Since the fast food restaurants are known as one of the most active businesses which makes them a perfect example of what he was trying to convey.

“The Jungle”portrays the harsh conditions of the Chicago meatpacking industry in the early 1900’s. Jurgis Rudkus and Ona Lukoszaite recently emigrated from Lithuania to Chicago in search of a better life. The conditions were the cause of Jurgis’s injury to his ankle, which led to his frustrating unemployment. Jurgis and Ona, a couple who planned on getting married, struggled throughout their time Chicago due the treatment of immigrants. Jurgis always prevailed and assured his wife that things would soon be better as he had believed in the American dream.

The 1960s was a huge year for food. Especially convenience foods. If you’re not quite sure what a convenience food is, it’s basically a complete meal that is already pre-prepared and requires little to no cooking by the consumer. When this was introduced to people, they thought it was absolutely genius, and it was. Some of the convenience foods of the 1960s that people really enjoyed was burgers. Hamburgers and cheeseburgers was and probably still is America’s favorite food to eat. One of the most famous and popular places to have a cheeseburger in the 60s was Mcdonald’s. Other popular places to dine in the 60s were Kentucky Fried Chicken, Mr. Steak, and Shakey’s Pizza Parlor. All those places are still around except for Mr. Steak which unfortunately

The 1920s was a decade filled with prosperity, chaos, and excitement. During the 1920s, many ground breaking inventions were introduced, such as the Model T Ford, the radio, and the television. The discoveries and cultural developments of the 1920s would go on to shape America for decades to come. The 1920s was arguably one of the most important decades in American history, in regards to the impact it had on American culture and way of life. Such an important decade should have a nickname, thus the 1920s were called the “Roaring 20s.” The decade of the 1920s is referred to as “roaring” because it was a time of dramatic social change, as demonstrated by the birth of a consumer society, the rise of a party culture, and the abandonment of long standing morals.

The Business Dictionary defines consumerism as the “continual expansion of one’s wants and needs for goods services” (2016). Despite consumerisms current negative connotation, according to Dictionary.com the term itself originated with a more positive economic connotation in the early 1940s on the basis that consumerism inspired growth (2016). This concept of continual desire for the “latest and greatest” first became popular in the 1920s. Americans were tired of the strict rationing of World War I and were ready to begin spending money again. As production rose in efficiency and capacity, thanks to improvements made during the war, there was plenty to be sold. “By the 1920s, America was a society in which many men and women could afford

It must seem nice being able to eat like a colonist during the First Thanksgiving, but was it always that great? The meals of today contain snacks and fun food, but people in the thirteen colonies had very simple meals. People used many techniques that are used even today to preserve food. What made it even harder was if there was a war, where people couldn’t hunt in fear of being killed. People had to rely on very easy foods when traveling. While all colonists in the thirteen colonies came from England, food differed in all the regions, especially in the New England and the Middle colonies. Food today brings people joy and is a way to socialize with peers, but back in colonial times, it was just a way of fueling the body.

Fast Food Nation by Eric Schlosser is a nonfiction book that tries to show Americans what really goes on behind the flashy signs, friendly mascots, and the cheap and convenient food. In his book he covers three main topics: marketing, the providers, and the employee treatment in the food industry. After illustrating these issues, he explains how America could go about changing the all American meal for the better.

Poor conditions leads to poor health and even after these inspections conditions didn’t improve as demonstrated in the novel, “Chew On This” by Eric Schlosser and Charles Wilson. In fact the visits became even less when in 2006 only 9,164 inspections were conducted (food inc.). What this corresponds with is an increase in foodborne illnesses. NBC News can be noted as saying in 2009, “Ten years ago, a team of CDC scientists put together the best enduring estimate of how many Americans get food poisoning each year: 76 million illnesses, which resulted in 325,000 hospitalizations and 5,000 deaths.” (nbc.com). As the number of chains began to increase soi did this number. This evidence is no coincidence. The CDC scientist mentioned previously also can be noted as saying the “1 in 4 americans are affected by foodborne illness each year” (nbc.com). In correspondence to this researchers who wrote the book, “Chew on this” stated “One in four children and forty percent of all teens eat fast food daily.” (Schlosser/Wilson 8). Without jumping to conclusion researchers are able to conclude that the increase in fast food visits directly connects to the steady

This article shows which organs and human activity systems are under the effect of fast food. It likewise portrays this effects given such definitive sources as American Heart Association, Centers for Disease Control and Prevention (CDC) and others.

Knowing what is in your fast food might make you think twice the next time you devour it. As the rise of the fast food nation in America has increased to an all-time high, so has the weight and waists of Americans all around the country. Not only has the United States grown to love the acquired taste of greasy golden fries and juicy burgers, it has also grown ignorant to the way their food is prepared. In the novel, “Fast Food Nation: The Dark Side of the All-American Meal”(2002), by Eric Schlosser, he makes compelling points in his position against the fast food industry.

After doing all my research on the Vietnamese food, I now want to travel there and try it all!! In the 1800’s, during the Nguyën Dynasty, the French established a colony in Vietnam and they brought along their own food, which shortly became a huge influence on the Vietnamese cuisine. Foods like carrots, potatoes, lettuce, and others are all a few of the ingredients the French introduced to the Vietnamese that they now use on a daily basis in their cuisines. Coffee and baguettes are two of the mostly influences foods introduced by the French, along with several others (Wiens, Mark, 2013).

One of the most shocking books of the generation is Eric Schlosser’s Fast Food Nation. The novel includes two sections, "The American Way" and "Meat and Potatoes,” that aid him in describing the history and people who have helped shape up the basics of the “McWorld.” Fast Food Nation jumps into action at the beginning of the novel with a discussion of Carl N. Karcher and the McDonald’s brothers. He explores their roles as “Gods” of the fast-food industry. Schlosser then visits Colorado Springs and investigates the life and working conditions of the typical fast-food industry employee. Starting out the second section, Schlosser travels to the western side of Colorado to examine the effects presented to the agriculture world in the new