![]() Increasing mechanization of fast-food production in the 1960s and ‘70s ensured that companies could easily replace fast-food workers-that these workers would be a transitional workforce, employed nationwide without union benefits. McDonald’s “speedee service system,” a way of making burgers more efficiently and with little skill on the part of employees, marked, as Schlosser writes, a series of sweeping changes in fast food, causing it to become ubiquitous in America. The explosive growth of many of these chains was coupled with the expansion of the American suburbs, especially in California, as soldiers returned from the war and began settling with their families in car-based communities, along highways between major cities. Schlosser begins by noting the emergence of major American fast-food companies, like McDonald’s (with its Golden Arches), Burger King, and Wendy’s, after World War Two. ![]() ![]() Schlosser charts this transformation by tracking many different people: fast-food employees at franchises, and well-paid executives at fast-food conglomerates ranchers and potato farmers in Colorado and its environs large-scale farming and ranching operations workers at meatpacking plants food scientists tasked with creating new “natural” flavors for food products. ![]() Eric Schlosser’s Fast Food Nation is an attempt to describe how American eating and food-production patterns have changed since World War Two. ![]()
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