Fast foods
Fast foods are a type of mass-produced food designed for commercial resale and with a strong priority placed on "speed of service" versus other relevant factors involved in culinary science. Fast food was originally created as a commercial strategy to accommodate the larger numbers of busy commuters, travelers and wage workers who often did not have the time to sit down at a public house or diner and wait for their meal.
History[edit | edit source]
The concept of ready-cooked food for sale is closely connected with urban development. In Ancient Rome, cities had street stands that sold bread soaked in wine as a quick snack in the mornings, while the Middle East had vendors selling various kinds of cooked meats.
In the 19th century, fast food appeared in the form of food sold in the street, such as soup stands. Technological innovations, including that of the industrial revolution, introduced new cooking and preservation methods.
Health effects[edit | edit source]
Fast food outlets are take-away or take-out providers, often with a "drive-thru" service which allows customers to order and pick up food from their cars. The food is typically less nutritionally valuable compared to other foods and dishes. While any meal with low preparation time can be considered fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away.
Fast food restaurants are traditionally distinguished by their ability to serve food via a drive-through. The term "fast food" was recognized in a dictionary by Merriam–Webster in 1951.
See also[edit | edit source]
- Junk food
- Obesity
- Fast food restaurant
- Fast food in the United States
- List of fast food restaurant chains
References[edit | edit source]
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