TY  - BOOK
AU  - Jakle,John A.
AU  - Sculle,Keith A.
TI  - Fast food: roadside restaurants in the automobile age 
T2  - The road and American culture
SN  - 0801861098 (alk.paper)
AV  - TX945. J35 1999
U1  - 647.9573 
PY  - 1999///
CY  - Baltimore, Md.
PB  - Johns Hopkins University Press
KW  - Restaurants
KW  - United States
KW  - History
KW  - Fast food restaurants
KW  - Architecture
KW  - 20th century
KW  - Roadside architecture
N1  - Includes bibliographical references and index; 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
N2  - "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
ER  -