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Unformatted text preview: rade journals such as Food Technologist and
Food Engineering. Aside from the salad greens and tomatoes, most fast food is delivered to the restaurant already frozen, canned, dehydrated,
or freeze-dried. A fast food kitchen is merely the final stage in a vast and highly complex system of mass production. Foods that may look
familiar have in fact been completely reformulated. What we eat has changed more in the last forty years than in the previous forty thousand.
Like Cheyenne Mountain, today’s fast food conceals remarkable technological advances behind an ordinary-looking façade. Much of the taste
and aroma of American fast food, for example, is now manufactured at a series of large chemical plants off the New Jersey Turnpike.
In the fast food restaurants of Colorado Springs, behind the counters, amid the plastic seats, in the changing landscape outside the window,
you can see all the virtues and destructiveness of our fast food nation. I chose Colorado Springs as a focal point for this book because the
changes that have recently swept through the city are emblematic of those that fast food — and the fast food mentality — have encouraged
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08