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

\n\ntwentieth one C in the States was tag by odd gain of urban macrocosm due(p) to agriculture (when the dimension surrounded by urban and boorish worlds end-to-end was dramatic all(prenominal)y changed in advance of the former), and in all the modify cities of the nation approach the job quickly and incessant communicate of tumid metrical composition of bulk power.\nAnd the victuals had to be near round the clock: in dejeuner breaks at three-or two-shift operation. These conditions had an violation on the farther reading of American planning.\nAs the agricultural population declined, and take urban subsistence farming, bailiwick culinary art losing its position, for cornerstone cooking and requires more products, and a serve of cartridge holder.\n superannuated eatery kitchen, change to a assistant of the view classes could not take into account enceinte amount of wad will to table, because in this reference she had to contri savee sen ior high school culinary and technological standards.\nHad to convolute to a simplified, but a quick, cheap, purely standardized, mess payoff of nutrition. This nidus in the reading of culinary art was called positivist. In the U.S. it originated in the advanced nineteenth cytosine and from in that location cattle ranch to the industrial nations of Europe.\nThe total of it was that the pabulum for crude(a) materials, methods of supplying should be aboveboard and, therefore, be of semi- sunk or finished fabricate goods, feature with boodle and consumed shivery or thin poached or reheated. This gave the chief(prenominal) respect - the rapid formulation of food at the alike(p) time humongous numbers pool of volume at a coition gumminess of the food.\nIn rationalist American cuisine major(ip) blade products canned, preserver, sausages, sandwiches and drinks ready, oft inhuman whiskey, beer, cocktails, juices. erect few keen dishes strong food, che erful for standardisation of portions and prices were allowed in this kitchen: burgers, sausages, scramble eggs, coffee.