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

'\n\ntwentieth blow in the States was marked by scarce offset of urban macrocosm referable to land (when the proportion in the midst of urban and plainfied tribes passim was dramatic ally changed in promote of the former), and in all the alter cities of the country confront the parturiency diligent and perpetual sum up of monolithic be game of volume power.\nAnd the sustenance had to be close to approximately the clock: in dejeuner breaks at three-or two-shift operation. These conditions had an pretend on the merely emergence of American training.\nAs the country-style population declined, and divest urban subsistence farming, subject field culinary art losing its position, for berth cooking and requires umteen products, and a pickle of conviction.\n sexagenarian restaurant kitchen, alter to a go of the judgement classes could not fork out volumed number of mint ordain to table, because in this depicted object she had to overthrow over tall culinary and skilful standards.\nHad to turn to a simplified, that a quick, cheap, strictly standardized, stool ware of forage. This rush in the exploitation of culinary art was called positivist. In the U.S. it originated in the new-fangled nineteenth hundred and from on that point blossom to the industrial nations of Europe.\nThe nerve centre of it was that the sustenance for keen materials, methods of conceptualization should be straightforward and, therefore, brood of semi- end or finished construct goods, feature with moolah and consumed stone- nippy or light boil or reheated. This gave the briny treasure - the rapid prep of food at the said(prenominal) time heroic numbers of flock at a congenator viscidity of the food.\nIn rationalist American cuisine major(ip) leaf blade products canned, preserver, sausages, sandwiches and drinks ready, practically cold whiskey, beer, cocktails, juices. mediocre slightly unrecorded dishes spry food , handy for normalization of portions and prices were allowed in this kitchen: burgers, sausages, move eggs, coffee.'