Fast Food Nation: The Dark Side of the All-American Meal | 
| Autor: Eric Schlosser
Urheber: Eric Schlosser
Verleger: Perennial
Kaufen Neu: EUR 5,99
Neu (16) Gebraucht (12) ab EUR 5,99
Bewertung:  3 Rezensionen
Verkaufsrang: 80185
Medium: Taschenbuch
Seiten: 416
Versandgewicht: 0.8
Maße (innen): 7.9 x 5.2 x 1.1
ISBN: 0060838582
Dewey Dezimalzahl: 394.10973
EAN: 9780060838584
Publikation: Juli 2005
Verfügbarkeit: Versandfertig in 1 - 2 Werktagen
Versand: Internationaler Versand möglich
Zustand: Lieferung aus England, nach DE & Weltweit. Lieferung nach 5-8 Tage. CAIMAN EUROVERSAND, Versand direkt aus Europa mit dem ueblichen Service von CAIMAN. Unser Kundendienst (DE-FR-EN-SP-JP) steht jederzeit zu Verfuegung.
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Amazon.com's Best of 2001
On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry's drive for consolidation, homogenization, and speed has radically transformed America's diet, landscape, economy, and workforce, often in insidiously destructive ways. Eric Schlosser, an award-winning journalist, opens his ambitious and ultimately devastating expose with an introduction to the iconoclasts and high school dropouts, such as Harlan Sanders and the McDonald brothers, who first applied the principles of a factory assembly line to a commercial kitchen. Quickly, however, he moves behind the counter with the overworked and underpaid teenage workers, onto the factory farms where the potatoes and beef are grown, and into the slaughterhouses run by giant meatpacking corporations. Schlosser wants you to know why those French fries taste so good (with a visit to the world's largest flavor company) and "what really lurks between those sesame-seed buns." Eater beware: forget your concerns about cholesterol, there is--literally--feces in your meat. Schlosser's investigation reaches its frightening peak in the meatpacking plants as he reveals the almost complete lack of federal oversight of a seemingly lawless industry. His searing portrayal of the industry is disturbingly similar to Upton Sinclair's The Jungle, written in 1906: nightmare working conditions, union busting, and unsanitary practices that introduce E. coli and other pathogens into restaurants, public schools, and homes. Almost as disturbing is his description of how the industry "both feeds and feeds off the young," insinuating itself into all aspects of children's lives, even the pages of their school books, while leaving them prone to obesity and disease. Fortunately, Schlosser offers some eminently practical remedies. "Eating in the United States should no longer be a form of high-risk behavior," he writes. Where to begin? Ask yourself, is the true cost of having it "your way" really worth it? --Lesley Reed
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The Hidden Costs of Mass Consumption of Fast Food Juni 19, 2007
Donald Mitchell (Boston)
If you ever eat in fast food restaurants, you should read this book. It will fill your mind with issues that probably had not occurred to you before.
The fast food industry today is the service equivalent of the harshest environments of industrial America. The industry's size creates behemoths among its suppliers who can be even more aggressive in cost-cutting than are the employers of your neighboring teenagers. This book recounts the many dangers and hidden costs this industry imposes on everyone in our society, and suggests some ways to improve. The best defense, however, is a discerning consumer. Read this book to help become one.
Mr. Schlosser begins with the founding of the modern fast food companies, and traces them all back to Richard and Maurice McDonald's first hamburger parlor on E Street in San Bernardino, California. Carl Karcher (Carl's Jr.), Glenn Bell (Taco Bell), and the founder of Dunkin' Donuts all visited there and designed their stores to take advantage of those ideas about achieving higher throughput and consistency. Naturally, Ray Kroc later came along to refine the practices into the foundations of the modern McDonald's.
With success came market power, and abuses of that power. The book looks at several ills that have resulted. For example, the cost of meat needs to be as low as possible. This has led to dangerous conditions where many people are injured in the slaughter houses. His story of Kenny Dobbins at Montfort will chill you forever. The industry has also succeeded in getting inspection standards reduced so more harmful bacteria are making their way into your meal, and more people are getting sick. The old and the young are most likely to be harmed by the rapid growth of E. coli 0157:H7. This hit home with me, having just suffered a bout of food poisoning after a fast food meal last week. The Federal Government buys meat for school children with lower quality standards for bacterial contamination than even the fast food people apply. Pressure from slaughter houses on ranchers has driven many out of the business. The human price can be high, as one story recounts here.
The food is harmful in other ways. It is full of sugar and fat (that's what makes it taste good). The growth in obesity (what some people call an epidemic in America) closely tracks the expansion of fast food meals (25% of the population will eat at least one weekly). And the trend is getting worse, now that you can have unlimited refills of sugared soft drinks.
Children are especially vulnerable, because advertising is so persuasive to them. As a result, they go to eat the meals in search of toys and games, and other novelties.
Teenagers are often employed in fast food parlors in violation of the child labor laws, costing them sleep, exposing them to late night dangers, and leaving them too tired to focus on school. Those who deliver the food often create accidents and are at risk to be robbed.
The physical appearance and culture of towns is brought to the lowest common denominator by the drive to produce these meals fast and cheaply.
If the local management isn't very good, goofing off employees have been known to put noxious substances into the food. Franchisees often work long hours, costing them a normal life. Carl Karcher reported that he was still heavily in debt after 50 years in the industry. The main sign of progress he told the author was that the road outside used to be dirt, and was now paved.
These ills are being transported around the world now, as fast food is globalized.
Mr. Schlosser has several suggestions for improvement including tougher regulation of food, working conditions, and of advertising to children (he wants it banned). I thought his most realistic suggestion was that the fast food companies themselves lead the way by raising standards. McDonald's has done this in the past (to its credit), and could certainly do so again. After the facts in this book are more widely know, it is highly likely that there will be an interest in eating food from restaurants that provide these meals in more socially productive and humane ways. I know that I would shift my purchasing to reflect such improved standards.
To me, the interesting part of this story is that the problems exposed here are not hidden. This book could have been written at any time in the last 40 years. Why do we turn a blind eye to the problems that fast food creates?
After you finish this interesting and thorough book, I suggest that you consider where else problems exist that we do not pay attention to. For example, where does the sewage from your town go? What are the implications of how it is disposed of? Where does your trash go? What problems does that create? What are the pollution effects of your new SUV? How much more likely is your family to be injured or killed because it could roll over?
Consider all the costs of the products and services you consume, not just the ones you pay for directly to the person who sells to you.
The Hidden Costs of Mass Consumption of Fast Food Mai 12, 2004
Donald Mitchell (Boston)
If you ever eat in fast food restaurants, you should read this book. It will fill your mind with issues that probably had not occurred to you before.
The fast food industry today is the service equivalent of the harshest environments of industrial America. The industry's size creates behemoths among its suppliers who can be even more aggressive in cost-cutting than are the employers of your neighboring teenagers. This book recounts the many dangers and hidden costs this industry imposes on everyone in our society, and suggests some ways to improve. The best defense, however, is a discerning consumer. Read this book to help become one.
Mr. Schlosser begins with the founding of the modern fast food companies, and traces them all back to Richard and Maurice McDonald's first hamburger parlor on E Street in San Bernardino, California. Carl Karcher (Carl's Jr.), Glenn Bell (Taco Bell), and the founder of Dunkin' Donuts all visited there and designed their stores to take advantage of those ideas about achieving higher throughput and consistency. Naturally, Ray Kroc later came along to refine the practices into the foundations of the modern McDonald's.
With success came market power, and abuses of that power. The book looks at several ills that have resulted. For example, the cost of meat needs to be as low as possible. This has led to dangerous conditions where many people are injured in the slaughter houses. His story of Kenny Dobbins at Montfort will chill you forever. The industry has also succeeded in getting inspection standards reduced so more harmful bacteria are making their way into your meal, and more people are getting sick. The old and the young are most likely to be harmed by the rapid growth of E. coli 0157:H7. This hit home with me, having just suffered a bout of food poisoning after a fast food meal last week. The Federal Government buys meat for school children with lower quality standards for bacterial contamination than even the fast food people apply. Pressure from slaughter houses on ranchers has driven many out of the business. The human price can be high, as one story recounts here.
The food is harmful in other ways. It is full of sugar and fat (that's what makes it taste good). The growth in obesity (what some people call an epidemic in America) closely tracks the expansion of fast food meals (25% of the population will eat at least one weekly). And the trend is getting worse, now that you can have unlimited refills of sugared soft drinks.
Children are especially vulnerable, because advertising is so persuasive to them. As a result, they go to eat the meals in search of toys and games, and other novelties.
Teenagers are often employed in fast food parlors in violation of the child labor laws, costing them sleep, exposing them to late night dangers, and leaving them too tired to focus on school. Those who deliver the food often create accidents and are at risk to be robbed.
The physical appearance and culture of towns is brought to the lowest common denominator by the drive to produce these meals fast and cheaply.
If the local management isn't very good, goofing off employees have been known to put noxious substances into the food. Franchisees often work long hours, costing them a normal life. Carl Karcher reported that he was still heavily in debt after 50 years in the industry. The main sign of progress he told the author was that the road outside used to be dirt, and was now paved.
These ills are being transported around the world now, as fast food is globalized.
Mr. Schlosser has several suggestions for improvement including tougher regulation of food, working conditions, and of advertising to children (he wants it banned). I thought his most realistic suggestion was that the fast food companies themselves lead the way by raising standards. McDonald's has done this in the past (to its credit), and could certainly do so again. After the facts in this book are more widely know, it is highly likely that there will be an interest in eating food from restaurants that provide these meals in more socially productive and humane ways. I know that I would shift my purchasing to reflect such improved standards.
To me, the interesting part of this story is that the problems exposed here are not hidden. This book could have been written at any time in the last 40 years. Why do we turn a blind eye to the problems that fast food creates?
After you finish this interesting and thorough book, I suggest that you consider where else problems exist that we do not pay attention to. For example, where does the sewage from your town go? What are the implications of how it is disposed of? Where does your trash go? What problems does that create? What are the pollution effects of your new SUV? How much more likely is your family to be injured or killed because it could roll over?
Consider all the costs of the products and services you consume, not just the ones you pay for directly to the person who sells to you.
Enthuellungsjournalismus vom Feinsten März 13, 2001
11 aus 12 fanden die folgende Rezension hilfreich
Nein, Eric Schlosser ist kein Vegetarier, er isst Fleisch. Aber nach der Lektuere seines Buches "Fast Food Nation" ist man versucht, Fleisch (vor allem in Form von Burgern) vom Speiseplan zu streichen. Nicht wegen BSE oder Maul- und Klauenseuche, sondern wegen seiner vielen erstklassig recherchierten und gelungen dargestellten Enthuellungen ueber die Fast Food Industrie und deren Zulieferer. Vom Schlachthoffleischer (und den sowohl erniedrigenden als auch unhygienischen Arbeitsbedingungen dort) ueber den industriellen Kartoffelbauern bis hin zum Schueler, der am Frittentopf und hinter der Theke steht - Schlosser hat die Leute hinter den schnellen Menues bei der Arbeit besucht, sie interviewt und seine Erkenntnisse knallhart zu Papier gebracht. Selbst wenn seine Enthuellungen auf den US-Markt bezogen sind - der Einfluss der grossen Ketten ist international und ziemlich schockierend (direkt neben dem KZ Dachau hat eine der grossen Fast Food Ketten ihr Restaurant eroeffnet - gibt es noch Moral und gesunden Menschenverstand???). Brilliantes Buch, meisterhaft geschrieben, extrem fesselnd zu lesen - und die Erkenntnis beim Leser bleibt haften - man ist, was man isst!
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