Fast Food: Roadside Restaurants in the Automobile Age

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Johns Hopkins University Press, 1999 - Business & Economics - 394 pages
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Eating on the run in America has a long history, but it was the automobile that accelerated quick service and created a whole new category of food. The rise of car culture brought an explosion of roadside restaurants which served sandwiches and fried foods meant to be consumed quickly and easily, usually with the fingers: hot dogs, fried chicken and the pre-eminent roadside food, hamburgers with french fries.

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Preface and Acknowledgm ?nts
Introduction 1
The Rise of the QuickService Restaurant

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About the author (1999)

John A. Jakle is an emeritus professor of geography and landscape architecture at the University of Illinois, Urbana-Champaign. He is a coauthor, with Keith A. Sculle, of five books related to automobile culture in America, including Lots of Parking and Fast Food.

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