Fast Food Nation

Recently simplot has been slowing down a bad fall

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Unformatted text preview: il the 1920s. Americans traditionally ate their potatoes boiled, mashed, or baked. French fries were popularized in the United States by World War I veterans who’d enjoyed them in Europe and by the drive-in restaurants that subsequently arose in the 1930s and 1940s. Fries could be served without a fork or a knife, and they were easy to eat behind the wheel. But they were extremely time-consuming to prepare. Simplot’s chemists experimented with various methods for the mass production of french fries, enduring a number of setbacks, learning the hard way that fries will sink to the bottom of a potato chip fryer and then burn. One day Dunlap walked into J. R. Simplot’s office with some frozen fries that had just been reheated. Simplot tasted them, realized the manufacturing problems had been solved, and said, “That’s a helluva thing.” J. R. Simplot started selling frozen french fries in 1953. Sales were initially disappointing. Although the frozen fries were precooked and could be baked in an oven, they tasted best when heated in hot oil, limiting their appeal to busy homemakers. Simplot needed to find institutional cu...
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