The Pros and Cons of Eating Fast Food
Fast food is the term given to food that can be prepared and served very quickly, first popularized in the 1950s in the United States. While any meal with low preparation time can be considered fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away. Fast food restaurants are traditionally separated by their ability to serve food via a drive-through. The term "fast food" was recognized in a dictionary by Merriam–Webster in 1951.
Outlets may be stands or kiosks, which may provide no shelter or seating,[1] or fast food restaurants (also known as quick service restaurants). Franchise operations that are part of restaurant chains have standardized foodstuffs shipped to each restaurant from central locations.[2]
Contents [hide]
1 History
1.1 Pre-modern Europe
1.2 United Kingdom
1.3 United States
2 On the go
2.1 Filling stations
2.2 Street vendors and concessions
3 Cuisine
3.1 Variants
4 Business
5 Employment
6 Globalization
7 Criticism
8 See also
9 References
10 Further reading
11 External links
History[edit]
Globe icon.
The examples and perspective in this article may not represent a worldwide view of the subject. Please improve this article and discuss the issue on the talk page. (December 2010)
Pulling wheat dough into thin strands to form lamian
See also: Fast food restaurant history
The concept of ready-cooked food for sale is closely connected with urban development. In Ancient Rome, cities had street stands that sold bread, sausages and wine.
Pre-modern Europe[edit]
In the cities of Roman antiquity, much of the urban population living in insulae, multi-story apartment blocks, depended on food vendors for much of their meals. In the mornings, bread soaked in wine was eaten as a quick snack and cooked vegetables and stews later in popina, a simple type of eating establishment.[3] In the Middle Ages,
Outlets may be stands or kiosks, which may provide no shelter or seating,[1] or fast food restaurants (also known as quick service restaurants). Franchise operations that are part of restaurant chains have standardized foodstuffs shipped to each restaurant from central locations.[2]
Contents [hide]
1 History
1.1 Pre-modern Europe
1.2 United Kingdom
1.3 United States
2 On the go
2.1 Filling stations
2.2 Street vendors and concessions
3 Cuisine
3.1 Variants
4 Business
5 Employment
6 Globalization
7 Criticism
8 See also
9 References
10 Further reading
11 External links
History[edit]
Globe icon.
The examples and perspective in this article may not represent a worldwide view of the subject. Please improve this article and discuss the issue on the talk page. (December 2010)
Pulling wheat dough into thin strands to form lamian
See also: Fast food restaurant history
The concept of ready-cooked food for sale is closely connected with urban development. In Ancient Rome, cities had street stands that sold bread, sausages and wine.
Pre-modern Europe[edit]
In the cities of Roman antiquity, much of the urban population living in insulae, multi-story apartment blocks, depended on food vendors for much of their meals. In the mornings, bread soaked in wine was eaten as a quick snack and cooked vegetables and stews later in popina, a simple type of eating establishment.[3] In the Middle Ages,
References: The examples and perspective in this article may not represent a worldwide view of the subject. Please improve this article and discuss the issue on the talk page. (December 2010) Pulling wheat dough into thin strands to form lamian