Fast Food History and the impact on White Lady由代写论文中心提供特别整理。更多代写留学生论文下载请联系论文代写专区。
The key themes in New Zealand history that influence the WL include the pioneer culture of necessity,social stratification and the development andimpact of postmoder代写留学生论文nism and the value systems within each of thesedomains.The WL serves fast-food-to-go; not elaborate haute cuisine.“Fast food”and“street food”are overlapping terms.This is because of the take-away nature of the operations that serve this type of food. Customers do not dine at a table; they eithe留学生论文r stand at a counter and eat or take thefood away from the WL to consume it elsewhere.代写留学生硕士论文The history of fastfood/street food is traceable through many ancient societies including theRoman,English,French and Chinese cultures;On the streets of Beckett?s London,public kitchens were open day and night for food to suit all purses,selling game,fish and poultry roasted,fried or boiled.InParis in the 13thcentury you could buy boiled and roast veal,beef,mutton,pork,lamb,kid,pigeon,capon,goose,spiced pastries filled with chopped pork,chicken or eel,tarts filled with soft cheese or egg,hot waffles and wafers,cakes英文硕士论文代写,pancakes,simnels and tarts,hot mashed peas,garlic sauce,cheese ofChampagne and Brie,butter,hot pastries.In the 14thcentury,Piers Plowmanheard the vendors cry;“Hot pies,hot!Good piglets and geese!Go dine,go! Spencer relates an English street food scene of medieval Londonas noted by William FitzStephen;“On the riverbank in London,amid the wine that is sold from ships,and winesellers was a public cook shop.If friends weary with travel should suddenly visitand it is not their pleasure to wait for food to be brought,prepared and cooked,they can hasten to the riverbank and there all things desirable are ready tohand.”
Civitello suggests that in early Rome(AD 80),street food wascommonly found.This was because the poor had no kitchens,andconsequently had to eat away from home.To meet this need,localmarkets and restaurants sold fast food.Fernandez-Armesto,notesa similar theme in China during the Chinese Song Dynasty(around 1027).At that time,fast food street vendors were plentiful and,like their Romancounterparts,catered for the less wealthy citizenry.Spencer notes the convenience that these food outlets providedtheir customers who,like their Roman and Chinese fast food counterparts,tended to be the poorer working classes of London or those in transitlooking for a quick and convenient meal.Spencer's research oncook shops and medieval street food is congruent to that of Carlin, who also notes that the main customers ofstreet food vendors were predominantly the poorer classes.Spencer also notes that the English street food of the day was not toeveryone?s liking“nobles and rich churchmen disdained their product” even though the food offerings were extensive,ranging from roasted game birds to dairy products,pastries and otherbaked goods.Historically street food vendors experienced many problems similar totoday?s WL operation.These problems included compliance and wasteissues,and reputations for disreputableness.Thesesituations were to be repeated half a world away within a polarisation ofcontested views on street food in Auckland New Zealand.No matter theera or culture,fast food/street food was often the domain of the poorerclasses,the working-class.
This adds depth to Brillat-Savarin's catch-cry“tell me what you eat,and Iwill tell you what you are” , a thememodernised with political correctness by Lashley who notes that,“in hierarchal societies,social class differences between people arefrequently expressed in the way different groups consume food and drink,and accommodation.The association betweenclass and fast-and street-food in history continues today.This association,for many participants,represents their“site of struggle”and is particularly evident within English street/fast food settings;“The chip shop or the chippy developed sometime during the mid-nineteenthcentury and became an important ready-to-eat food,initially for the urbanworking class and later for many from other backgrounds too.Although it is regarded as quintessentially British,it owes much to immigrantcommunities;fish frying was a trade pursued by East End Jews,and theItalians,Chinese and Greek Cypriots were all important in running fish-and-chipshops during the twentieth century.”.Mason suggests that street/fast food within England represented regionalism;“Another great working-class food tradition is restricted to London.This is theeel,pie and mash shop,which sells eels,cold in a gelatinous mass,or hot,stewed and served with mashed potato and thin green parsley sauce.The pies are hot meat pies,filled with minced beef.In the 1940s,London had atleast 130 eel-pie and mash shops scattered throughout the city…the food couldbe eaten in,sitting at marble-topped tables,or bought as a takeaway from awindow opening onto the street.”.
This discussion suggests,therefore,that fast food is consistently a part ofculinary and social history.Clearly,many issues and experiences of today's WL are not new.A polarity has existed throughout historyregarding street food/fast food and the public's wider perceptions of it.This dichotomous mindset of either a fondness for fast food or a completeloathing of it is echoed by Mason,who considers that;“attitudes toward takeaways are ambivalent;some people avoid them,claimingthey are unhygienic or unhealthy.Others value them as relatively cheap,swift source of precooked food,and use them as an element of socializing,ordering them to share with friends or as a convenient meal”.
A history of concern,and sometimes condemnation,of street food/fastfood,masked within class consciousness,is evident throughout history.Itis suggested that today's WL operation is the 21st century manifestation ofthese themes.Today's contested voices of the WL stakeholders mirror theevolutionary changes within contemporary society that provide a platformfor academic and public discourse and contribute to the future direction ofsuch debates,and to the WL itself.