This preview shows page 1. Sign up to view the full content.
Unformatted text preview: 18.
114 “Potato salad from a package!”: Quoted ibid.
tableside microwave ovens: Cited ibid., p. 128.
Although Thomas Jefferson had brought the Parisian recipe: See “The French Fries,” a chapter in Elizabeth Rozin’s The Primal
Cheeseburger (New York: Penguin Books, 1994), pp. 133–52.
“That’s a helluva thing”: Simplot interview.
“The french fry [was]… almost sacrosanct”: Kroc, Grinding It Out, p. 10.
115 thinly sliced Russet Burbanks in special fryers: See Love, Behind the Arches, p. 123. about 175 different local suppliers: Ibid., p. 329.
the typical American ate eighty-one pounds: The figures on fresh potato and french fry consumption come from the USDA Economic
Ninety percent of those fries: Potato statistics, USDA Economic Research Service.
the most widely sold foodservice item: Cited in Lisa Bocchino, “Frozen Potato Products,” ID: The Voice of Foodservice Distribution,
116 bigger than the state of Delaware: Delaware has about 1.6 million acres of land. “It’s big and it’s real”: Simplot interview.
the J. R. Simplot Company supplies the majority: Interview...
View Full Document
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