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Fast food : roadside restaurants in the automobile age

Author: John A Jakle; Keith A Sculle
Publisher: Baltimore, Md : Johns Hopkins University Press, 1999.
Series: Road and American culture.
Edition/Format:   Book : EnglishView all editions and formats
Database:WorldCat
Summary:
"In Fast Food: Roadside Restaurants in the Automobile Age, John Jakle and Keith Sculle contemplate the origins, architecture, and commercial growth of wayside eateries in the United States over the past 100 years. This new volume examines the impact of the automobile on the restaurant business and offers a thorough account of roadside dining. Jakle and Sculle begin with America in the 1850s, when restaurants came  Read more...
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Details

Genre/Form: History
Additional Physical Format: Online version:
Jakle, John A.
Fast food.
Baltimore, Md : Johns Hopkins University Press, 1999
(OCoLC)606538751
Document Type: Book
All Authors / Contributors: John A Jakle; Keith A Sculle
ISBN: 0801861098 9780801861093
OCLC Number: 40269942
Description: xiii, 394 p. : ill. ; 26 cm.
Contents: The rise of the quick-service restaurant --
Quick-service restaurants in the age of automobile convenience --
Restaurant chains --
Hamburger places, part 1 --
Hamburger places, part 2 --
McDonald's --
Sandwich places --
Ice cream places --
Breakfast places --
Chicken places --
Seafood places --
Pizza places --
Taco places and Mexican "cantinas" --
Steak places --
Concept restaurants --
The roadside restaurant in Springfield, Illinois.
Series Title: Road and American culture.
Responsibility: John A. Jakle & Keith A. Sculle.
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Abstract:

The authors contemplate the origins, architecture and commercial growth of wayside eateries in the USA in the 20th century. They examine the impact of the automobile on the restaurant business and  Read more...

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"An important contribution to the literature... Place is an important concept in this book on fast foods. In their previous work, Jakle and Sculle have developed the concept of place product Read more...

 
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schema:reviewBody""In Fast Food: Roadside Restaurants in the Automobile Age, John Jakle and Keith Sculle contemplate the origins, architecture, and commercial growth of wayside eateries in the United States over the past 100 years. This new volume examines the impact of the automobile on the restaurant business and offers a thorough account of roadside dining. Jakle and Sculle begin with America in the 1850s, when restaurants came into their own, and trace the evolution from coffee shops, main street cafes, and diners to drive-ins and drive-throughs. Focusing on the people who created and ran these enterprises, the authors recount the rise of early franchises such as White Castle and White Tower and the later dominance of large corporate chains such as Burger King, Hardee's, and - the giant of them all - McDonald's."--Jacket."
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