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Unformatted text preview: nd the Midwest helped to popularize hamburgers and to remove much of their social stigma. The
chain did not attract a broad range of people, however. Most of White Castle’s customers were urban, working class, and male. During the
1950s, the rise of drive-ins and fast food restaurants in southern California helped turn the once lowly hamburger into America’s national
dish. Ray Kroc’s decision to promote McDonald’s as a restaurant chain for families had a profound impact on the nation’s eating habits.
Hamburgers seemed an ideal food for small children — convenient, inexpensive, hand-held, and easy to chew.
Before World War II, pork had been the most popular meat in the United States. Rising incomes, falling cattle prices, the growth of the fast
food industry, and the mass appeal of the hamburger later pushed American consumption of beef higher than that of pork. By the early
1990s, beef production was responsible for almost half of the employment in American agriculture, and the annual revenues generated by
beef were higher than those of any other agricultural commodity in the United States. The average American ate three hamburgers a week.
More than two-thirds of those hamburgers were bought at fast food restaurants. And children between the ag...
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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