American food

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Table of Contents

1. American food

1.1 Cooking methods

1.2 Common ingredients

1.3 Fats and oils

1.4 Southern variations

2. Popular dishes

2.1 Fastfood

2.2 Eating and drinkimg habits

1. American food

1.1 Cooking methods

Early Native Americans utilized a number of cooking methods in early American Cuisine, that have been blended with early European cooking methods to form the basis of American Cuisine. Grilling meats was common. Spit roasting over a pit fire was common as well. Vegetables, especially root vegetables were often cooked directly in the ashes of the fire. As early Native Americans lacked the proper pottery that could be used directly over a fire, they developed a technique which has caused many anthropologists to call them "Stone Boilers". They would heat rocks directly in a fire and then add the bricks to a pot filled with water until it came to a boil so that it would cook the meat or vegetables in the boiling water. In what is now the Southwestern United States, they also created ovens made of adobe called hornos in which to bake items such as breads made from cornmeal and in other parts of America, made ovens out of dug pits. These pits were also used to steam foods by adding heated rocks or embers and then seaweed or corn husks (or other coverings) placed on top to steam fish and shellfish as well as vegetables; potatoes would be added while still in-skin and corn while in-husk, this

1.2 Common ingredients

The American colonial diet varied depending on the settled region in which someone lived. Local cuisine patterns had established by the mid-18th century. The New England colonies were extremely similar in their dietary habits to those that many of them had brought from England. A striking difference for the colonists in New England compared to other regions was seasonality. While in the southern colonies, they could farm almost year round, in the northern colonies, the growing seasons were very restricted. In addition, colonists' close proximity to the ocean gave them a bounty of fresh fish to add to their diet, especially in the northern colonies. Wheat, however, the grain used to bake bread back in England was almost impossible to grow, and imports of wheat were far from cost productive.Substitutes in cases such as this included cornmeal. The Johnnycake was a poor substitute to some for wheaten bread, but acceptance by both the northern and southern colonies seems evident.

As many of the New Englanders were originally from England game hunting was often a pastime from back home that paid off when they immigrated to the New World. Much of the northern colonists depended upon the ability either of themselves to hunt, or for others from which they could purchase game. This was the preferred method for protein consumption over animal husbandry, as it required much more work to defend the kept animals against Native Americans or the French. food аmerican вreakfast lunch

1.3 Fats and oils

A number of fats and oils made from animals served to cook much of the colonial foods. Many homes had a sack made of deerskin filled with bear oil for cooking, while solidified bear fat resembled shortening. Rendered pork fat made the most popular cooking medium, especially from the cooking of bacon. Pork fat was used more often in the southern colonies than the northern colonies as the Spanish introduced pigs earlier to the South. The colonists enjoyed butter in cooking as well, but it was rare prior to the American Revolution, as cattle were not yet plentiful.

1.4 Southern variations

In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet and did not have a central region of culture. The uplands and the lowlands made up the two main parts of the southern colonies. The slaves and poor of the south often ate a similar diet, which consisted of many of the indigenous New World crops. Salted or smoked pork often supplement the vegetable diet. Rural poor often ate squirrel, possum, rabbit and other woodland animals. Those on the “rice coast” often ate ample amounts of rice, while the grain for the rest of the southern poor and slaves was cornmeal used in breads and porridges. Wheat was not an option for most of those that lived in the southern colonies.

The diet of the uplands often included cabbage, string beans, white potatoes, while most avoided sweet potatoes and peanuts. Non-poor whites in the uplands avoided crops imported from Africa because of the perceived inferiority of crops of the African slaves. Those who could grow or afford wheat often had biscuits as part of their breakfast, along with healthy portions of pork. Salted pork was a staple of any meal, as it was used in the preparations of vegetables for flavor, in addition to its direct consumption as a protein.

The lowlands, which included much of the Acadian French regions of Louisiana and the surrounding area, included a varied diet heavily influenced by Africans and Caribbeans, rather than just the French. As such, rice played a large part of the diet as it played a large part of the diets of the Africans and Caribbean. In addition, unlike the uplands, the lowlands subsistence of protein came mostly from coastal seafood and game meats. Much of the diet involved the use of peppers, as it still does today. Interestingly, although the English had an inherent disdain for French foodways, as well as many of the native foodstuff of the colonies, the French had no such disdain for the indigenous foodstuffs. In fact, they had a vast appreciation for the native ingredients and dishes.

Some corporate kitchens (for example, General Mills, Campbell's, Kraft Foods) develop consumer recipes. One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. Asian cooking has played a particularly large role in American fusion cuisine.

Similarly, some dishes that are typically considered American have their origins in other countries. American cooks and chefs have substantially altered these dishes over the years, to the degree that the dishes now enjoyed around the world are considered to be American. Hot dogs and hamburgers are both based on traditional German dishes, pizza is based on traditional Italian dishes, brought by Italian immigrants to the United States, but in their modern popular form they can be reasonably considered American dishes.

Many companies in the American food industry develop new products requiring minimal preparation, such as frozen entrees.Many of these recipes have become very popular. For example, the General Mills Betty Crocker's Cookbook, first published in 1950 and currently in its 10th edition, is commonly found in American homes.

A wave of celebrity chefs began perhaps with Julia Child and Graham Kerr in the 1970s, with many more following after the rise of cable channels like Food Network. Trendy food items in the 2000s and 2010s (albeit with long traditions) include doughnuts, cupcakes, macaroons, and meatballs.

2. Popular Dishes

2.1 Fastfood

A hamburger (also called a hamburger sandwich, burger or hamburg) is a sandwich consisting of a cooked patty of ground meat usually placed inside a sliced bread roll. Hamburgers are often served with lettuce, bacon, tomato, onion, pickles, cheese and condiments such as mustard, mayonnaise, ketchup and relish.

The term "burger", can also be applied to the meat patty on its own, especially in the UK where the term "patty" is rarely used. The term may be prefixed with the type of meat as in "turkey burger".

The hamburger; a ground beef patty between two slices of bread, was first created in America in 1900 by Louis Lassen, owner of Louis' Lunch in New Haven, Connecticut.There have been rival claims by Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, and Fletcher David. White Castle traces the origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase. However, it gained national recognition at the 1904 St. Louis World's Fair when the New York Tribune namelessly attributed the hamburger as, "the innovation of a food vendor on the pike." No conclusive claim has ever been made to end the dispute over the inventor of the hamburger with a variety of claims and evidence asserted since its creation.

New England Clam Chowder

New England clam chowder is a milk- or cream-based chowder, commonly made with potatoes, onion, and clams. Including tomatoes is shunned; a 1939 bill making tomatoes in clam chowder illegal was introduced in the Maine legislature. It is occasionally referred to as Boston Clam Chowder in the Midwest.

New England clam chowder is usually accompanied with oyster crackers (similar to hardtack). Crown Pilot Crackers were a popular brand of cracker to accompany chowder, until the product was discontinued in 2008. Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.

Buffalo Chicken Wings

A Buffalo wing, Buffalo chicken wing, hot wing or wing, in the cuisine of the United States, is a chicken wing section that is generally deep-fried, unbreaded and coated in a sauce of vinegar-based cayenne pepper hot sauce and butter in the kitchen. They are served hot, along with celery sticks and blue cheese dressing or ranch dressing for dipping.

Buffalo wings were created in Buffalo, New York. The residents of Buffalo generally refer to them as "wings" or "chicken wings" rather than "Buffalo wings," but never "hot wings."

Cayenne pepper hot sauce and melted butter or margarine are the basis of the sauce, which may be mild, medium, or hot. Typically, the wings are deep-fried in oil (although they are sometimes grilled or baked) until they are well browned. They are then drained, mixed with sauce, and shaken to coat the wings.

Other recipes season the uncooked wings with dry seasonings then bake them. In this case, they are served dry, with sauce on the side.

Buffalo wings have become a popular bar food and appetizer across the United States and Canada. Large franchises specializing in Buffalo wings have emerged, notably Buffalo Wild Wings founded in 1982. As the market got larger, restaurants began to use a variety of sauces in addition to buffalo sauce. These sauces generally take influences from Chinese, Japanese, Caribbean, and Indian cuisines. Because of the mess caused by eating Buffalo wings, it is now common for restaurants to offer boneless wings that can be eaten with a fork.These are essentially chicken nuggets coated or spun in sauce. Many American-style restaurants in other countries will offer Buffalo chicken wings on their menus, especially if they also function as a bar.

Buffalo wings are used in competitive eating events, such as Philadelphia's Wing Bowl and at the National Buffalo Wing Festival. It has also become commonplace for restaurants to offer a contest featuring a customer eating a certain number of wings, coated in their hottest sauce. Many bars and restaurants intentionally create an extra-hot sauce for this purpose, and customers are usually rewarded with a picture on the wall, free meal, and/or a glass of water.

Chili Con Carne

Chili con carne (chili with meat) or more commonly known as simply "chili" is a spicy stew containing chili peppers, meat (usually beef), tomatoes and often beans. Other seasonings may include garlic, onions, and cumin. Variations, both geographic and personal, may involve different types of meat as well as a variety of other ingredients. The variant recipes provoke disputes among aficionados, some of whom insist that the word "chili" only applies to the basic dish. Chili is a frequent dish for cook-offs. It is also used as an ingredient in a number of other dishes.

In Spanish, the "chili" refers to a chile pepper and "carne" means meat.

The recipe used by American frontier settlers consisted of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail.

The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped people from other parts of the country taste and appreciate chili. San Antonio was a significant tourist destination and helped Texas-style chili con carne spread throughout the South and West. Chili con carne is the official dish of the U.S. state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.

Chicago-Style Hot Dog

A Chicago-style hot dog, or Chicago Dog, is an all-beef frankfurter on a poppy seed bun, originating from the city of Chicago, Illinois. The hot dog is topped with yellow mustard; chopped white onions; bright green sweet pickle relish; a dill pickle spear; tomato slices or wedges; pickled sport peppers; and a dash of celery salt. The complete assembly of a Chicago hot dog is said to be "dragged through the garden" due to the many toppings. The method for cooking the hot dog itself varies depending on the respective vendors preference. Most often they are steamed, water-simmered or grilled over charcoal, the latter of which are referred to as "char-dogs."

The canonical recipe does not include ketchup, and there is a widely-shared, strong opinion among many Chicagoans and aficionados that ketchup is unacceptable. A number of Chicago hot dog vendors do not offer ketchup as a condiment.

Many sources attribute the distinctive collection of toppings on a Chicago-style wiener to historic Maxwell Street and the "Depression Sandwich" reportedly originated by Fluky's in 1929.Both the founders of Vienna Beef frankfurters, the most common brand served today, first sold at the 1893 World's Columbian Exposition in Chicago, and the proprietors of Fluky's were Jewish, which may account for the wieners' pork-free, kosher-style character.

Chicago-style hot dogs are cooked in hot water or steamed before adding the toppings. A less common style is cooked on a charcoal grill and referred to as a "chardog." Chardogs are easily identifiable because very often the ends of the dog are sliced in criss cross fashion before cooking, producing a distinctive "curled-x" shape as the dog cooks. Some hot dog stands, such as the Weiners Circle, only serve char-dogs.

The typical beef hot dog weighs 1/8 of a pound or 2 ounces (57 g) and the most traditional type features a natural casing, providing a distinctive "snap" when bitten.

The buns are a high-gluten variety made to hold up to steam warming, typically the S. Rosen's Mary Ann brand from Alpha Baking Company.

New-York-Style Cheesecake

New York-style cheesecake relies upon heavy cream or sour cream. The typical New York cheesecake is rich and has a dense, smooth and creamy consistency. Sour cream makes the cheesecake more resilient to freezing and is the method by which most frozen cheesecakes are made. However, a lavish variant uses sour cream as a topping, applied when the cheesecake is cooked. It is mixed with vanilla extract and sugar and replaced in the oven, so that it is twice-baked.

Shoofly pie (or shoo-fly pie or Montgomery pie) is a molasses pie considered traditional among the Pennsylvania Dutch and also known in Southern cooking.

The pie may get its name because the sweet molasses odor attracts flies that must be "shooed" away.

The shoofly pie's origins may come from the treacle tart with the primary difference being the use of molasses rather than golden syrup. A Montgomery pie is similar to a shoofly pie, except lemon juice is usually added to the bottom layer and buttermilk to the topping. A chess pie is also similar, but it is unlayered.

Apple Pie

An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples. It is sometimes served with whipped cream or ice cream on top, or alongside cheddar cheese. Pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.

McDonald's

McDonald's Corporation, also referred to as Mickey D's, (NYSE: MCD) is the world's largest chain of hamburger fast food restaurants, serving around 68 million customers daily in 119 countries. Headquartered in the United States, the company began in 1940 as a barbecue restaurant operated by Richard and Maurice McDonald; in 1948 they reorganized their business as a hamburger stand using production line principles. Businessman Ray Kroc joined the company as a franchise agent in 1955. He subsequently purchased the chain from the McDonald brothers and oversaw its worldwide growth.

A McDonald's restaurant is operated by either a franchisee, an affiliate, or the corporation itself. The corporation's revenues come from the rent, royalties and fees paid by the franchisees, as well as sales in company-operated restaurants. McDonald's revenues grew 27 percent over the three years ending in 2007 to $22.8 billion, and 9 percent growth in operating income to $3.9 billion.

McDonald's primarily sells hamburgers, cheeseburgers, chicken, french fries, breakfast items, soft drinks, milkshakes and desserts. In response to changing consumer tastes, the company has expanded its menu to include salads, fish, wraps, smoothies and fruit.

The business began in 1940, with a restaurant opened by brothers Richard and Maurice McDonald at 1398 North E Street at West 14th Street in San Bernardino, California (at 34.1255°N 117.2946°W). Their introduction of the "Speedee Service System" in 1948 furthered the principles of the modern fast-food restaurant that the White Castle hamburger chain had already put into practice more than two decades earlier. The original mascot of McDonald's was a man with a chef's hat on top of a hamburger shaped head whose name was "Speedee". Speedee was eventually replaced with Ronald McDonald by 1967 when the company first filed a U.S. trademark on a clown shaped man having puffed out costume legs.

McDonald's first filed for a U.S. trademark on the name "McDonald's" on May 4, 1961, with the description "Drive-In Restaurant Services", which continues to be renewed through the end of December 2009. In the same year, on September 13, 1961, the company filed a logo trademark on an overlapping, double arched "M" symbol. The overlapping double arched "M" symbol logo was temporarily disfavored by September 6, 1962, when a trademark was filed for a single arch, shaped over many of the early McDonald's restaurants in the early years. Although the "Golden Arches" appeared in various forms, the present form as a letter "M" did not appear until November 18, 1968, when the company applied for a U.S. trademark. The present corporation dates its founding to the opening of a franchised restaurant by Ray Kroc, in Des Plaines, Illinois, on April 15, 1955, the ninth McDonald's restaurant overall. Kroc later purchased the McDonald brothers' equity in the company and led its worldwide expansion, and the company became listed on the public stock markets in 1965. Kroc was also noted for aggressive business practices, compelling the McDonald brothers to leave the fast food industry. The McDonald brothers and Kroc feuded over control of the business, as documented in both Kroc's autobiography and in the McDonald brothers' autobiography. The San Bernardino store was demolished in 1976 (or 1971, according to Juan Pollo) and the site was sold to the Juan Pollo restaurant chain. It now serves as headquarters for the Juan Pollo chain, as well as a McDonald's and Route 66 museum.With the expansion of McDonald's into many international markets, the company has become a symbol of globalization and the spread of the American way of life. Its prominence has also made it a frequent topic of public debates about obesity, corporate ethics and consumer responsibility.

Subway

Subway is an American restaurant franchise that primarily sells submarine sandwiches (subs) and salads. It is owned and operated by Doctor's Associates, Inc. (DAI). Subway is one of the fastest growing franchises in the world with 37,881 restaurants in 98 countries and territories as of November 7, 2012. It is the largest single-brand restaurant chain globally and is the second largest restaurant operator globally after Yum! Brands (over 37,000 locations).

Subway's main operations office is in Milford, Connecticut; five regional centers support Subway's growing international operations. The regional offices for European franchises are located in Amsterdam, Netherlands; the Australia and New Zealand locations are supported from Brisbane, Australia; the Asian locations are supported from offices located in Beirut, Lebanon, Malaysia, Singapore and India and the Latin America support center is in Miami, Florida.

In 1965, Fred DeLuca borrowed $1,000 from friend Peter Buck to start "Pete's Super Submarines" in Bridgeport, Connecticut, and in the following year they formed Doctor's Associates Inc to oversee operations of the restaurants as the franchise expanded. The holding company derives its name from Fred DeLuca's goal to earn enough from the business to pay tuition for medical school, as well as Peter Buck's having a doctorate in physics. Doctor's Associates is not affiliated with, nor endorsed by, any medical organization. In 1968, the sandwich shop began using the name "Subway" for the first time.

At the end of 2010, Subway became the largest fast food chain worldwide, with 33,749 restaurants - 1,012 more than McDonald's. In terms of revenue, McDonald's still led Subway.

Subway's worldwide signature sub varieties include:

Italian B.M.T.

Roasted Chicken

Subway Club

Tuna

Meatball Marinara

Subway Melt

Chicken Teriyaki

Steak & Cheese

Subway's best-selling sandwich, the B.M.T., contains pepperoni, salami and ham. The name originally stood for Brooklyn Manhattan Transit, but now stands for "Biggest, Meatiest, Tastiest"

Dunkin' Donuts

Dunkin' Donuts is an American global doughnut company and coffeehouse chain based in Canton, Massachusetts. It was founded in 1950 by William Rosenberg in Quincy, Massachusetts. Its logo is two D's side by side in orange and hot pink.

The company primarily competes with Starbucks, as over half the company's business is in coffee sales, and with Krispy Kreme for doughnut sales.

Іn 1948, William Rosenberg opened his first restaurant, Open Kettle, in Quincy, Massachusetts, before renaming it Dunkin' Donuts in 1950.

In 2004, the company's headquarters were relocated to Canton.The following year, four-time James Beard Foundation Award nominee Stan Frankenthaler was announced as the company's first Executive Chef / Director of Culinary Development.

In 2008, Dunkin' Donuts opened its first "green" store in St. Petersburg, Florida. The restaurant is Leadership in Energy and Environmental Design (LEED) certified and includes programs like worm-casting, water-efficient plumbing fixtures, and the use of well water rather than potable water for all irrigation On December 10, 2008, Nigel Travis was appointed Chief Executive Officer of Dunkin' Brands. He also assumed the role of Dunkin' Donuts President at the end of 2009.

In 2010, Dunkin' Donuts' global system-wide sales were $6 billion. In 2011, Dunkin' Donuts earned the No. 1 ranking for customer loyalty in the coffee category by Brand Keys for the fifth year in a row.

In April 2012, Dunkin' Donuts switched its beverage products back to The Coca-Cola Company having served PepsiCo products in response to similar rivals expanding PepsiCo products to the United States in 2011. The only exception was PepsiCo's Gatorade. Locations in Canada were unaffected by the switch, although a location in Montreal's Eaton Centre serves Nestea along with mostly PepsiCo products.

Dunkin' Donuts, along with Baskin-Robbins, is co-owned by Dunkin' Brands Inc. (known as Allied Domecq Quick Service Restaurants, when it was a part of Allied Domecq). Dunkin' Brands used to own the Togo's chain, but sold it in late 2007 to a private equity firm. Dunkin' Brands was owned by French beverage company Pernod Ricard S.A. after it purchased Allied Domecq. They reached an agreement in December 2005 to sell the brand to a consortium of three private-equity firms, Bain Capital Partners, the Carlyle Group and Thomas H. Lee Partners.

The company's largest competitors include Krispy Kreme donuts, Starbucks, and small locally owned donut shops. In Canada and parts of the northern United States, Tim Hortons is a major competitor. In Colombia, Donut Factory had been its local rival, and Dunkin' has adapted its donut selection to local tastes.Mister Donut had been its largest competitor in the United States before the company was bought by Dunkin' Donuts' parent company. The Mister Donut stores were rebranded as Dunkin' Donuts. Dunkin controls the trademark rights to the Mister Donut trademark through various new and amended older trademark registrations with the USPTO.

Starbucks

Starbucks Corporation is an American global coffee company and coffeehouse chain based in Seattle, Washington. Starbucks is the largest coffeehouse company in the world, with 20,891 stores in 62 countries, including 13,279 in the United States, 1,324 in Canada, 989 in Japan, 851 in China, 806 in the United Kingdom, 556 in South Korea, 377 in Mexico, 291 in Taiwan, 206 in the Philippines, 171 in Thailand and 8 in India.

Starbucks locations serve hot and cold beverages, whole-bean coffee, microground instant coffee, full-leaf teas, pastries, and snacks. Most stores also sell packaged food items, hot and cold sandwiches, and items such as mugs and tumblers. Starbucks Evenings locations also offer a variety of beers, wines, and small bites after 4pm. Through the Starbucks Entertainment division and Hear Music brand, the company also markets books, music, and film. Many of the company's products are seasonal or specific to the locality of the store. Starbucks-brand ice cream and coffee are also offered at grocery stores.

From Starbucks' founding in 1971 in Seattle as a local coffee bean roaster and retailer, the company has expanded rapidly. Since 1987, Starbucks has opened on average two new stores every day. The first store outside the United States or Canada opened in the mid-1990s, and overseas stores now constitute almost one third of Starbucks' stores. The company planned to open a net of 900 new stores outside of the United States in 2009, but has announced 300 store closures in the United States since 2008.

2.2 Eating and drinkimg habits

American Breakfast

A typical American breakfast menu will vary from one part of the country to another. However, on a general note, an typical American breakfast comprises eggs, bacon, cereal, baked foods like donuts, muffins, etc. washed down with some coffee, milk or juice.

Breakfast is the most important meal of the day and there is no second thought about that! People across the globe in different cities, nations and continents have different breakfast menus. Depending on the locally produced crops, the vegetables and produce available in the land, the menu is mostly shaped. As far as the United States is concerned, a typical American breakfast would comprise mainly of hot fuel foods, which means they are foods high in carbohydrates, vitamin and mineral content.

A full North American breakfast would comprise eggs, a breakfast meat that would either be bacon, ham, scrapple, steak or sausages, a form of potato like hash browns or fries, toast or baked foods like muffins or bagels, a fruit and coffee. Orange juice is also seen to be consumed a lot, instead of coffee. In South America, breakfast is mostly light, with just a sandwich washed down with coffee or juice. However, they do have their share of heavy breakfast that is called 'big breakfast' or 'Sunday breakfast'. They tend to replace a few above items by pancakes, biscuits, cinnamon rolls, sweet pastries, grits, etc.

Pancakes are also known as flapjacks, griddlecakes or hotcakes in the US, pancakes are popular breakfast foods in the US. The first pancakes are believed to be eaten by the ancient Romans. It was first adapted by the French from China and Nepal by crusaders in the 12th century. The Americans then took the recipe from them and began preparing them. The pancakes can be prepared sweet or savory depending on the extra ingredient added to them like fruits, bacon, cheese, etc.

Some facts about eating habits :

1. In a recent study, 52 percent of Americans (that were polled) believed doing their taxes was easier than figuring out how to eat healthy.

2. Only 3 in 10 Americans believe that all sources of calories play an equal role in weight gain.

3. 75 percent of Americans say they choose products that are lower in total fat at least sometimes.

4. Data from the U.S. Department of Agriculture found that in 2011 the average American consumed nearly one ton of food. That's 1,996 pounds of food a year.

5. The 2011 study also revealed some other interesting numbers. Americans ate:

632 lbs. of dairy products - 31.4 lbs. of that is cheese.

415.4 lbs. of vegetables. The most popular choices are corn and potatoes. 29 pounds of those veggies are french fries.

273 lbs. of fruit. Mostly apples and oranges.

183.6 lbs. of meat and poultry. 60.4 lbs. is chicken. 62.4 lbs. is beef. 16.1 lbs. is fish/shellfish.

141.6 lbs. of sweeteners. And 53 gallons of soda.

6. 20 percent of all American meals are eaten in the car.

7. At least 1 in 4 people eat some type of fast food every day.

8. Americans consume 31 percent more packaged food than fresh food.

9. Healthiness of the food we eat decreases by 1.7 percent for every hour that passes in the day.

10. Over 10 billion donuts are consumed in the US every year.

11. Americans spend 10 percent of their disposable income on fast food every year.

Coca-Cola

Coca-Cola is a carbonated soft drink sold in stores, restaurants, and vending machines in every country except Cuba and North Korea. It is produced by The Coca-Cola Company of Atlanta, Georgia, and is often referred to simply as Coke (a registered trademark of The Coca-Cola Company in the United States since March 27, 1944). Originally intended as a patent medicine when it was invented in the late 19th century by John Pemberton, Coca-Cola was bought out by businessman Asa Griggs Candler, whose marketing tactics led Coke to its dominance of the world soft-drink market throughout the 20th century.

The company produces concentrate, which is then sold to licensed Coca-Cola bottlers throughout the world. The bottlers, who hold territorially exclusive contracts with the company, produce finished product in cans and bottles from the concentrate in combination with filtered water and sweeteners. The bottlers then sell, distribute and merchandise Coca-Cola to retail stores and vending machines. Such bottlers include Coca-Cola Enterprises, which is the largest single Coca-Cola bottler in North America and western Europe. The Coca-Cola Company also sells concentrate for soda fountains to major restaurants and food service distributors.

The Coca-Cola Company has, on occasion, introduced other cola drinks under the Coke brand name. The most common of these is Diet Coke, with others including Caffeine-Free Coca-Cola, Diet Coke Caffeine-Free, Coca-Cola Cherry, Coca-Cola Zero, Coca-Cola Vanilla, and special versions with lemon, lime or coffee.

Based on Interbrand's best global brand 2011, Coca-Cola was the world's most valuable brand.

Conclusion

To be totally honest, I don't think American food is bad. In Russia I eat pizza once a month - it is a special event and I loved each and every time I did it. Quality of pizza? Either the same or even better here.

But on the other hand American food is Junk food and so all the disadvantages of junk food cannot be eliminated from our lives. However, it would be wise to indulge in these delicacies once in a way to pamper the taste buds. Children, from a very young age should be encouraged to eat a balanced rich diet filled with nutritive values like greens, vegetables and fruits. Parents should take up the responsibility of educating the children regarding the repercussions and find ways and means of healthier options prepared at home. Restricting frequent eating out, is a sure good way to maintain the overall health of the family.

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