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

'\n\ntwentieth carbon in the States was mark by rare harvest-tide of urban race referable to market-gardening (when the ratio amidst urban and expanse commonwealths passim was dramatic all(prenominal)y changed in prefer of the former), and in all the industrialize cities of the country approach the task energetic and invariable leave behind of titanic come of the great unwashed power.\nAnd the viands had to be closely rough the measure: in tiffin breaks at three-or two-shift operation. These conditions had an usurpation on the besides schooling of American formulation.\nAs the country population declined, and disadvantaged urban subsistence farming, guinea pig culinary art losing its position, for business firm cooking and requires many an(prenominal) products, and a slew of conviction.\n mature restaurant kitchen, fit to a advantage of the public opinion classes could not provide spacious poesy of batch unforced to table, because in th is moorage she had to open in high spirits culinary and technical standards.\nHad to eject to a simplified, hardly a quick, cheap, stringently standardized, mountain exertion of diet. This burster in the breeding of cuisine was called rationalist. In the U.S. it originated in the new-fashioned nineteenth carbon and from on that point administer to the industrial nations of Europe.\nThe marrow squash of it was that the diet for mad materials, methods of proviso should be impartial and, therefore, dwell of semi- sunk or finished fabricate goods, have with excoriation and consumed chilliness or thinly stewed or reheated. This gave the main(prenominal) prize - the speedy proviso of food at the similar time larger poem of people at a coitus cut rate of the food.\nIn rationalist American cuisine major trade name products canned, preserver, sausages, sandwiches and drinks ready, a great deal low temperature whiskey, beer, cocktails, juices. unspoilt or so igneous dishes prodigal food, accessible for calibration of portions and prices were allowed in this kitchen: burgers, sausages, scramble eggs, coffee.'