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Unformatted text preview: made processed foods seem better than fresh ones, more space-age and up to date. According to Levenstein, many restaurants
proudly displayed their canned soups, and a chain called Tad’s 30 Varieties of Meals featured frozen dinners on its menu. Customers at Tad’s
cooked the frozen meals at tableside microwave ovens.
Postwar refrigerators came with freezer compartments, and J. R. Simplot thought about the foods that housewives might want to put in
them. He assembled a team of chemists, led by Ray Dunlap, to develop a product that seemed to have enormous potential: the frozen french
fry. Americans were eating more fries than ever before, and the Russet Burbank, with its large size and high starch content, was the perfect
potato for frying. Simplot wanted to create an inexpensive frozen fry that tasted just as good as a fresh one. Although Thomas Jefferson had
brought the Parisian recipe for p ommes frites to the United States in 1802, french fries did not become well known in this country unt...
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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