Good Food Fast: The 20th Century Dining Revolution
When traveling across the United States, one of the most memorable discoveries in any locality is the one-of-a-kind diner or drive-in, serving food at once familiar but with a unique flair. Hot dogs, hamburgers, barbecue, and country-fried steaks all get a different treatment depending on whether you are in Kansas or Memphis, Santa Fe or Atlanta, New Orleans or Cincinnati.
However, the local specialties are served in eateries welcoming and familiar. Many feature a kitchen visible to the patrons, where the food is prepared in sight, so it must be right! The similarity of restaurants stem from their common ancestry of a type of eatery developed around the turn of the 19th century. From railroad dining cars, lunch counters, and breakfast served all day, a new type of dining emerged to serve travelers, workers on a short lunch break, and people in need of a meal around the clock.
Good Food Fast: The 20th Century Dining Revolution tells the story through words, photos, and music, of how our favorite dining establishments evolved from Fred Harvey railroad dining cars and urban lunch counters. We look at the serious concerns in the early 1900s with food safety that led to establishments marketing their open kitchens, use of popular and trusted brand-name ingredients, and scrupulous attention to cleanliness. We see how these trends began in urban centers, such as Philadelphia, New York, and Chicago, and how they spread across the country first along the rail lines, and later along the highways. From carhops to cookie-cutter franchises, from familiar foods to unique eats, this program will satisfy a thirst for knowledge although it may leave you hungry for more!