Our Love/hate Relationship with Fast Food, June 11 @ 10 am

Culinary Historians of Chicago Presents:

The Good, The Bad, and The Hungry
Our Love/hate Relationship with Fast Food
Presented by
Andrew F. Smith
Historian, Teacher, Author

Saturday, June 11, 2016
10 a.m. to Noon
At
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(Located just north of W. Chicago Ave. at N. Halsted St.)
Free Parking in lot on north side of school

For better and worse, fast food is the most pervasive culinary trend of our time. It has spawned an industry that has changed eating, the most fundamental of human activities. From the first flipping of burgers in a small drive in San Bernardino, California, to the forging of neon signs that spell out “Pizza Hut” in Cyrillic or Arabic scripts, the fast food industry has exploded into dominance, becoming one of the leading examples of global corporate success. The fast food industry has devised a perfect retail model, one that works everywhere, providing highly flavored calories with speed, economy, and convenience. At its heart are large multinational chains, running an estimated one million outlets in virtually every corner of the world, serving hundreds of millions of customers every day.

Despite this success– or perhaps because of it– critics have charged the fast food industry with environmental destruction on massive scales, undermining the health of customers, degrading the diets of children, and oppressive labor practices. Critics have published scathing exposes, supported boycotts, engaged in demonstrations, and lobbied political leaders– usually to little effect. Why has this industry has been so successful? Why have observers been so critical? And what are the options for the future? Come join us and find out.

Speaker Biography: Andrew F. Smith has taught food history, food controversies and food writing at the New School in New York for the past 20 years. He is the author or editor of twenty-eight books, including Junk Food and Fast Food: An Encyclopedia of What We Love to Eat (ABC-CLIO, 2012), the award-winning Oxford Encyclopedia on Food and Drink in America (OUP, 2013) and his latest Fast Food: The Good, the Bad and the Hungry (Reaktion, 2016). He has written more than five hundred articles in academic journals, popular magazines and newspapers.

Cost of the lecture program is $5, $3 for students and no charge for CHC members and Kendall students and faculty.
To reserve, please e-mail your reservation to: Culinary.Historians@gmail.com