“Fast Food” explores the evolution and pervasive impact of fast-food chains, from their humble beginnings to their current status as global giants. It examines how these restaurants have reshaped eating habits, business practices, and even agriculture worldwide. The book reveals intriguing facts, such as how franchising enabled rapid expansion and how changing family structures increased the demand for convenient, ready-to-eat meals. The book investigates the business innovations, socio-cultural shifts, and the health, economic, and environmental impacts of the industry. Using historical sources, it progresses from the early pioneers and post-WWII expansion to a critical assessment of fast food's legacy. It highlights the unintended consequences, including rising obesity rates and the consolidation of agricultural practices. Integrating business history, sociology, and nutrition science, “Fast Food” offers a comprehensive understanding of the industry's rise and influence. The book uniquely integrates perspectives from economics, sociology, and environmental science. It addresses contentious issues like unhealthy eating habits with balance, making it valuable for anyone interested in the forces shaping our world.
