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Travelers such as pilgrims en route to a holy site, were among the customers.In areas with access to coastal or tidal waters, 'fast food' frequently included local shellfish or seafood, such as oysters or, as in London, eels.Drive-through restaurants were first popularized in the 1950s in the United States.
Often this seafood was cooked directly on the quay or close by.
Harry Ramsden's fast food restaurant chain opened its first fish and chip shop in Guiseley, West Yorkshire in 1928.
The concept of ready-cooked food for sale is closely connected with urban developments.
Homes in emerging cities often lacked adequate space or proper food preparation accouterments.
Sometimes the regionality of a dish became part of the culture of its respective area, such as the Cornish pasty and deep-fried Mars bar.
The content of fast food pies has varied, with poultry (such as chickens) or wildfowl commonly being used.
It was during post-WWII American economic boom that Americans began to spend more and buy more as the economy boomed and a culture of consumerism bloomed.
As a result of this new desire to have it all, coupled with the strides made by women while the men were away, both members of the household began to work outside the home.
Additionally, procuring cooking fuel could cost as much as purchased produce.
Frying foods in vats of searing oil proved as dangerous as it was expensive, and homeowners feared that a rogue cooking fire "might easily conflagrate an entire neighborhood".