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Fast food : roadside restaurants in the automobile age / John A. Jakle and Keith A. Sculle.

By:

Jakle, John A

Contributor(s):

Sculle, Keith A

Material type: Text

TextSeries: Road and American culturePublisher: Baltimore, Md. : Johns Hopkins University Press, 1999Description: 394p. :bill. ; 26 cmISBN:

0801861098 (alk.paper)

Subject(s):

DDC classification:

647.9573

LOC classification:

TX945. J35 1999

Contents:

1. The Rise of the Quick-Service Restaurant -- 2. Quick-Service Restaurants in the Age of Automobile Convenience -- 3. Restaurant Chains -- 4. Hamburger Places, Part 1 -- 5. Hamburger Places, Part 2 -- 6. McDonald's -- 7. Sandwich Places -- 8. Ice Cream Places -- 9. Breakfast Places -- 10. Chicken Places -- 11. Seafood Places -- 12. Pizza Places -- 13. Taco Places and Mexican "Cantinas" -- 14. Steak Places -- 15. Concept Restaurants -- 16. The Roadside Restaurant in Springfield, Illinois.

Review: "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."--BOOK JACKET.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	City Campus City Campus Main Collection	647.9573 JAK (Browse shelf(Opens below))	1	Available		A192550B

Includes bibliographical references and index.

"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."--BOOK JACKET.

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