fastfoodnation

Discussed the beginnings of fast food and fast food restaurants.

Fast Food Nation was written by Eric Schlosser.

Eric Schlosser is the writer that has written many books informing us about the truth of these topics. He wants everyone to see the dark side of everything.

In this book, he talks about how fast food became a phenomenon is America. This week we read about the beginnings of fast food, and all of the familiar restaurants we know today. Richard and Maurice McDonald made the first McDonald restaurant. After this success in the fast food industry, many other companies started their own fast food restaurants.

These are some of the people that Fast Food Nation mentioned at starting their own line of fast food. William Rosenberg made Donkin Donuts. Glen W. Bell Jr. created taco bell. Matthew Burns was the inventor of Burger King. Dave Thomas made Wendy's. Thomas S. Monaghan created Domino's. Harland Sanders was the founer of KFC.

Discussed how french fries taste good and how the meat is prepared.

http://fastfood-statistics.blogspot.com/

"About 90 percent of the money that Americans spend on food is used to buy processed food." "McDonalds cooked it's french fires in a mixture of about 7 percent soy oil and 93 percent beef tallow." // **Tallow** // is a rendered form of // **beef** // or mutton fat, processed from suet. "McDonald's had about 725 restaurants in the United States. Within a decade, it had more than 3,000." "Sprays of hot water blanches the fries, gusts of hot air dried them, and 25,000 pounds of boiling oil fried them to a slight crisp."

What is in the meat? Everyday in the U.S about 200,000 people are sickened by a foodborne disease 900 are hospitalized, and 14 die. More than a quater of the American population suffers a bout of food poisoning each year. During the 20th century hamburgers were considered unsafe to eat and "a food for the poor". One man said "The hamburger habit is just about as safe as getting your meat out of a garbage can."

http://www.kentuckyfriedcruelty.com/u-georges.asp http://calorielab.com/news/categories/obesity-statistics/