Fast Food Nation: The Dark Side of the All-American Meal
Author: Eric Schlosser
FAST FOOD NATION - the groundbreaking work of investigation and cultural history that has changed the way America thinks about the way it eats - and spent nearly four months on the New York Times bestseller list - now available on cassette!
Are we what we eat? To a degree both engrossing and alarming, the story of fast food is the story of postwar America. Though created by a handful of mavericks, the fast food industry has triggered the homogenization of our society. Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelling the juggernaut of American cultural imperialism abroad. That's a lengthy list of charges, but Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.
Schlosser's myth-shattering survey stretches from the California subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many of fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths - from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, even real estate. He also uncovers the fast food chains' efforts to reel in the youngest, most susceptible consumers even while they hone their institutionalized exploitation of teenagers and minorities. Schlosser then turns a critical eye toward the hot topic of globalization - a phenomenon launched by fast food.
Rob Walker
...Schlosser is a serious and diligent reporter..." "[Fast Food Nation] is a fine piece of muckraking, alarming without beling alarmist. —The New York Times
Atlanta Journal Constitution
'Fast Food Nation' should be another wake-up call, a super-size serving of common sense....
Boston Globe
...reminiscent of Upton Sinclair's 'The Jungle'.....
Time Out New York
Part cultural history, part investigative journalism and part polemic...intelligent and highly readable critique....
Book Magazine
National Magazine Award-winning journalist Schlosser spent three years studying the history of fast food, the business practices of its major chains and the nexus of agribusiness and chemical concerns behind it. Schlosser makes a powerful argument against an industry that exploits its workers, destroys the environment and creates an obese society in the relentless pursuit of profit. We learn about the chemical factories in New Jersey that manufacture fast foods' realistic and delicious flavors, and tour the filthy, Dickensian hell-hole of a modern meatpacking plant, where each year one in every three of its migrant workers can expect to suffer a serious injury. Most troubling, Schlosser argues that the influence of the meatpacking lobby on Congress largely prevents federal agencies from regulating the industry that Upton Sinclair first exposed nearly a century ago in The Jungle. This is in many ways a disturbing book, about much more than the already well-known public health implications of addictive, fattening and potentially disease-carrying foods. Beyond revealing what is actually in those burgers and fries, it shows why their cheap prices do not reflect their true human costs.
—Eric Wargo
Publishers Weekly
In this fascinating sociocultural report, Schlosser digs into the deeper meaning of Burger King, Auggie's, The Chicken Shack, Jack-in-the-Box, Little Caesar's and myriad other examples of fast food in America. Frequently using McDonald's as a template, Schlosser, an Atlantic Monthly correspondent, explains how the development of fast-food restaurants has led to the standardization of American culture, widespread obesity, urban sprawl and more. In a perky, reportorial voice, Adamson tells of the history, economics, day-to-day dealings and broad and often negative cultural implications of franchised burger joints and pizza factories, delivering impressive snippets of information (e.g., two-thirds of America's fast-food restaurant employees are teenagers; Willard Scott posed as the first Ronald McDonald until higher-ups decided Scott was too round to represent a healthy restaurant like McDonald's). According to Schlosser, most visits to fast-food restaurants are the culinary equivalent of "impulse buys," i.e., someone is driving by and pulls over for a Big Mac. But anyone listening to this audiobook on a car trip and realizing that the Chicken McNugget turned "a bird that once had to be carved at a table" into "a manufactured, value-added product" will think twice about stopping for a snack at the highway rest stop. Based on the Houghton Mifflin hardcover. (Jan.) Copyright 2001 Cahners Business Information.
Publishers Weekly
Schlosser's incisive history of the development of American fast food indicts the industry for some shocking crimes against humanity, including systematically destroying the American diet and landscape, and undermining our values and our economy. The first part of the book details the postwar ascendance of fast food from Southern California, assessing the impact on people in the West in general. The second half looks at the product itself: where it is manufactured (in a handful of enormous factories), what goes into it (chemicals, feces) and who is responsible (monopolistic corporate executives). In harrowing detail, the book explains the process of beef slaughter and confirms almost every urban myth about what in fact "lurks between those sesame seed buns." Given the estimate that the typical American eats three hamburgers and four orders of french fries each week, and one in eight will work for McDonald's in the course of their lives, few are exempt from the insidious impact of fast food. Throughout, Schlosser fires these and a dozen other hair-raising statistical bullets into the heart of the matter. While cataloguing assorted evils with the tenacity and sharp eye of the best investigative journalist, he uncovers a cynical, dismissive attitude to food safety in the fast food industry and widespread circumvention of the government's efforts at regulation enacted after Upton Sinclair's similarly scathing novel exposed the meat-packing industry 100 years ago. By systematically dismantling the industry's various aspects, Schlosser establishes a seminal argument for true wrongs at the core of modern America.
"Fast Food Nation presents these sometimes startling discoveries in a manner that manages to be both careful and fast-paced. Schlosser is a talented storyteller, and his reportorial skills are considerable." --Hartford Courant
Library Journal
It is not unusual, from time to time, to read expos s about the unhealthy quality of mass-produced American food. What makes this book special is its indictment of the enormous U.S. fast-food industry. The author, an award-winning contributor to Atlantic Monthly, contends that chains like McDonald's are significant contributors to global ill-health; ugly, homogeneous landscapes; an undertrained and unpromotable work force; and a widespread corporate conformity that discourages the very individualism that propelled these companies to their initial success. While excellently researched, Fast Food Nation is not at all dull but is peppered with acerbic commentary and telling interviews. Of critical importance is the end: just as the reader despairs of a solution, Schlosser outlines a set of remedies, along with steps to get them accomplished. Highly recommended. [Previewed in Prepub Alert, LJ 9/15/00.]--Wendy Miller, Lexington P.L., KY Copyright 2001 Cahners Business Information.
New York Times Book Review - Rob Walker
Schlosser is a serious and diligent reporter . . . An avalanche of facts and observations . . . Pretty compelling . . . A fine piece of muckraking, alarming without being alarmist. At the very least, Schlosser makes it hard to go on eating fast food in blissful ignorance.
New York Times - Michiko Kakutani
Eric Schlosser's compelling new book, Fast Food Nation, will not only make you think twice before eating your next hamburger, but it will also make you think about the fallout that the fast food industry has had on America's social and cultural landscape: how it has affected everything from ranching and farming to diets and health, from marketing and labor practices to larger economic trends...Fast Food Nation provides the reader with a vivid sense of how fast food has permeated contemporary life and a fascinating (and sometimes grisly) account of the process whereby cattle and potatoes are transformed into the burgers and fries served up by local fast food franchises.
Talk Magazine
Millions of Frenchman can't be wrong: American fast food really has homogenized the entire world. More that your postholiday diet's at stake with your next partly-beef patty. This is cultural history from the ground (round) up.
Table of Contents:
| Introduction | 1 | |
| I. | The American Way | |
| 1. | The Founding Fathers | 13 |
| 2. | Your Trusted Friends | 31 |
| 3. | Behind the Counter | 59 |
| 4. | Success | 91 |
| II. | Meat and Potatoes | |
| 5. | Why the Fries Taste Good | 111 |
| 6. | On the Range | 133 |
| 7. | Cogs in the Great Machine | 149 |
| 8. | The Most Dangerous Job | 169 |
| 9. | What's in the Meat | 193 |
| 10. | Global Realization | 225 |
| Epilogue: Have It Your Way | 255 | |
| Afterword: The Meaning of Mad Cow | 271 | |
| Photo Credits | 291 | |
| Notes | 292 | |
| Bibliography | 356 | |
| Acknowledgments | 362 | |
| Index | 365 |
Book about: Hard Drive or Microsoft Office Excel 2007
Only Bake Sale Cookbook You'll Ever Need
Author: Laurie Goldrich Wolf
With more than 200 easy-to-follow recipes plus essential business advice, here is the secret to making your bake sale unforgettable!
The Only Bake Sale Cookbook You'll Ever Need includes everything necessary to turn any fundraising effort into a smashing success—from school bake sales to church potlucks to charity get-togethers.
With 23 varieties of rice krispie treats, delicious breakfast concoctions like pear spice muffins and five-grain cinnamon bread, holiday-themed desserts such as st. patrick's mini soda breads, and candy and confections like toffee marshmallow delights, these recipes stand head and shoulders above bake-sale standards like chocolate chip cookies and brownies from a box.
Laurie Goldrich Wolf and Pam Abrams give clear, easy-to-follow instructions about how to solicit donations and how to increase fundraising potential, in addition to the best set-up and publicity tips.
Take 201 fun, inventive recipes, add a dash of business savvy, and you'll find yourself with your most successful bake sale ever!
Publishers Weekly
Wolf and Abrams, have participated in all manner of bake sales, from Moveon.org's Bake Sale for Democracy to fund-raisers at their kids' schools, and all that time in oven mitts paid off in the form of 210 recipes that pass the bake sale test ("portable, delicious, and look great"). From Rice Krispie Treats-all 23 variations-to sections on brownies, muffins and cupcakes, this book demonstrates that bake sales needn't be boring. Every recipe includes serving and storage suggestions, and most offer tips for prep-time activities, such as crushing peppermint candies, as well as advice for safe transportation. For the time-deprived, the "Not From Scratch" section offers ideas for perking up slice-and-bake cookies and boxed-mix treats. Nutritional information is not provided (and real butter is heartily embraced), but there is a back-of-the-book "Special Diets" section with a trio of recipes: gluten-free, peanut-free and vegan. The business side of bake sales is covered, too: the introduction includes advice for soliciting donations, identifying and pleasing your bake-sale audience (resulting in higher sales) and creating enticing and appealing table displays. Another key tip from the authors: as in real estate, when it comes to setting up your bake-sale table, location is everything. (Apr.)
Copyright 2007 Reed Business Information
No comments:
Post a Comment