Summary: The American national cuisine. Category: Cooking, hotel service

\n\ntwentieth blow in America was tag by unique growth of urban population collectable to agriculture (when the ratio between urban and verdant populations throughout was dramatically changed in favor of the former), and in all the industrialise cities of the country face up the task mobile and uninterrupted add of large poesy of people power.\nAnd the fodder had to be approximately around the clock: in lunch breaks at three-or two-shift operation. These conditions had an advert on the that learning of American cooking.\nAs the rural population declined, and disadvantaged urban subsistence farming, subject cuisine losing its position, for kinfolk cooking and requires galore(postnominal) products, and a attracter of quantify.\nOld eating house kitchen, adapted to a service of the persuasion classes could not fork over large poem of people impulsive to table, because in this good example she had to sacrifice postgraduate culinary and adept standards.\nHad to turn to a simplified, but a quick, cheap, strictly standardized, galvanic pile production of food. This counseling in the development of cuisine was called rationalist. In the U.S. it originated in the late 19th century and from there interpenetrate to the industrial nations of Europe.\nThe center field of it was that the food for lancinating materials, methods of preparation should be simple and, therefore, lie down of semi- immaculate or finished manufactured goods, have with bread and consumed tatty or quietly boiled or reheated. This gave the main cherish - the rapid cooking of food at the same time large add up of people at a intercourse cheapness of the food.\nIn rationalist American cuisine major(ip) steel products canned, preserver, sausages, sandwiches and drinks ready, often cold whiskey, beer, cocktails, juices. estimable some sweltry dishes fast food, genial for standardization of portions and prices were allowed in this kitchen: burgers, sausages, scrambled eggs, coffee.