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Fast Food
Fast food is a type of mass-produced food designed for commercial resale and with a strong priority placed on “speed of service” versus other relevant factors involved in culinary science. Fast food was originally created as a commercial strategy to accommodate the larger numbers of busy commuters, travelers and wage workers who often did not have the time to sit down at a public house or diner and wait for their meal. By making speed of service the priority, this ensured that customers with strictly limited time (a commuter stopping to procure dinner to bring home to their family, for example, or an hourly laborer on a short lunch break) were not inconvenienced by waiting for their food to be cooked on-the-spot (as is expected from a traditional “sit down” restaurant). For those with no time to spare, fast food became a multibillion-dollar industry.
The fastest form of “fast food” consists of pre-cooked meals kept in readiness for a customer’s arrival (Boston Market rotisserie chicken, Little Caesars pizza, etc.), with waiting time reduced to mere seconds. Other fast food outlets, primarily the hamburger outlets (McDonald’s, Burger King, etc.) use mass-produced pre-prepared ingredients (bagged buns & condiments, frozen beef patties, prewashed/sliced vegetables, etc.) but take great pains to point out to the customer that the “meat and potatoes” (hamburgers and french fries) are always cooked fresh (or at least relatively recently) and assembled “to order” (like at a diner).
Although a vast variety of food can be “cooked fast”, “fast food” is a commercial term limited to food sold in a restaurant or store with frozen, preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away.
Fast food restaurants are traditionally distinguished by their ability to serve food via a drive-through. Outlets may be stands or kiosks, which may provide no shelter or seating,[1] or fast food restaurants (also known as quick service restaurants).[citation needed] Franchise operations that are part of restaurant chains have standardized foodstuffs shipped to each restaurant from central locations.[2]
Fast food began with the first fish and chip shops in Britain in the 1860s. Drive-through restaurants were first popularized in the 1950s in the United States. The term “fast food” was recognized in a dictionary by Merriam–Webster in 1951.[citation needed]
Eating fast food has been linked to, among other things, colorectal cancer, obesity, high cholesterol, and depression.[3][4][5][6] Many fast foods tend to be high in saturated fat, sugar, salt and calories.[7]
The traditional family dinner is increasingly being replaced by the consumption of takeaway fast food. As a result, the time invested on food preparation is getting lower, with an average couple in the United States spending 47 minutes and 19 seconds per day on food preparation in 2013.[8]
Lebanon
Lebanon /ˈlɛbnən/ is the county seat of Wilson County, Tennessee, United States.[4]
The population was 26,190 at the 2010 census, 28,608 in 2013 and 32.372 following a special census conducted in 2016[5].
Lebanon is located in Middle Tennessee, approximately 25 miles (40 km) east of downtown Nashville. Lebanon is part of the Nashville Metropolitan Statistical Area.
The city was incorporated in 1801,[6] and was named after the biblical cedars of Lebanon.[7] Local residents have called Lebanon “Cedar City”, mostly a reference to the abundance of cedar trees in the area. The city is home to Cumberland University, a small, private four-year liberal arts institution.
As of the census[2] of 2000, there were 20,235 people, 7,987 households, and 5,319 families residing in the city. The population density was 692.0 people per square mile (267.2/km²). There were 8,693 housing units at an average density of 297.3 per square mile (114.8/km²). The racial makeup of the city was 82.89% White, 13.78% African American, 0.33% Native American, 0.82% Asian, 0.03% Pacific Islander, 1.00% from other races, and 1.15% from two or more races. Hispanic or Latino of any race were 2.26% of the population.
There were 7,987 households out of which 30.9% had children under the age of 18 living with them, 47.7% were married couples living together, 15.0% had a female householder with no husband present, and 33.4% were non-families. 28.5% of all households were made up of individuals and 11.1% had someone living alone who was 65 years of age or older. The average household size was 2.41 and the average family size was 2.94.