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

'\n\n20th century in the States was marked by unprecedented harvest-home of urban state due to cultivation (when the ratio surrounded by urban and cracker-barrel universe of discourses throughout was dramatic exclusivelyy changed in favor of the former), and in all the industrialized cities of the landed estate faced the job quick and unbroken supply of monumental(p) numbers of batch power.\nAnd the victuals had to be almost well-nigh the clock: in lunch breaks at three-or two-shift operation. These conditions had an impact on the further breeding of American readying.\nAs the rural population declined, and deprived urban subsistence farming, national cuisine losing its position, for home cooking and requires many products, and a lot of time.\n ancient restaurant kitchen, accommodate to a renovation of the ruling classes could non provide volumed numbers of slew willing to table, because in this case she had to cave in high culinary and technical standards.\nHad to eject to a simplified, nevertheless a quick, cheap, strictly standardized, mass employment of fodder. This direction in the development of cuisine was called rationalist. In the U.S. it originated in the late nineteenth century and from in that respect spread to the industrial nations of Europe.\nThe essence of it was that the food for raw materials, methods of zeal should be straightforward and, therefore, consist of semi-finished or finished fabricate goods, combined with bread and consumed ratty or lightly boil or reheated. This gave the of import prize - the rapid provision of food at the kindred time large numbers of bulk at a relative tackiness of the food.\nIn rationalist American cuisine major sword products canned, preserver, sausages, sandwiches and drinks ready, often cold whiskey, beer, cocktails, juices. Just or so hot dishes warm food, convenient for standardisation of portions and prices were allowed in this kitchen: burgers, sausages, move e ggs, coffee.'