mcdonald's

Fordism and the Fast-Food Industry

William Eley

With the disclosure of these tax dollars’ appropriation as means to lowering the cost of the production of unhealthy foods (did not find a single green vegetable on the EWG’s subsidy list, unless we count tobacco), and the price of those same foods being utilized to set a “living” wage, then the failure of that wage to keep a full-time worker above the poverty line that subsequently requires additional supplementary funds to marginally offset this labyrinthine injustice, what else must be made clear? 

From Bagels to Food Trucks: America’s Food Legacy Abroad

Evelyn Robinson

McDonald’s might have taken off in France years ago, but it was the introduction of something even more casual that has the trendiest of Parisians talking today. Within the past year, something very American has been stirring on the streets of Paris. In a land that very recently was at the forefront of declaring that American food was nothing more than grease and a lack of imagination, suddenly, there is no greater praise for food amongst the young Parisians than “très Brooklyn,” a term that has come to symbolize something particularly cool and of high quality, not in spite of but because of its informality and creativity.

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