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in 1955, a man named raymond kroc entered a partnership with two brothers named mcdonald. they opened a popular restaurant in califor-nia which sold food that was easy to

prepare and serve quickly. hamburgers, french fries and cold drinks were the main food there.

kroc opened similar eating places under the same name,mcdonald's, and they were an instant success. he later took over the company, and today it is one of the most famous and successful "fast-food" restaurants in america and the world.

why was his idea so successful? probably the most important reason was that his timing was right. in the ]950s,most married women stayed home to keep house and take care of their children. in the 1960s, many women returned to the work place. this meant that they had less time and energy for housework and preparation of meals, so they depended more on "tv dinners" and fast-food restaurants. single parents also have little time to spend in the kitchen. people living alone also depend on this type of food, since cooking for one is often more trouble than it is worth.

fast-food is not part of all americans lives. another trend of the 1960s, sometimes called the back-to-nature movement,influenced many people to avoid food that was packaged and processed. this preference for natural food continues to this day. from the success of raymond kroc's fast-food business,we can say that social and economic trends influence where and what we eat.

麥當(dāng)勞

1955年，一位名為雷蒙德·克勞克的人與兩位名為麥當(dāng)勞的兄弟合伙，在加州開了一家頗受歡迎的小餐館，銷售制作方便服務(wù)快捷的食物。那里的主打食品是漢堡、炸薯?xiàng)l和冷飲。克勞克用同樣的名字—一麥當(dāng)勞開了幾家類似的餐廳，迅速獲得了成功。后來他接管了這個(gè)公司，今天它成為美國(guó)和世界最有名、最成功的“快餐”廳之一。

他的想法為什么會(huì)如此成功呢?也許最重要的原因是因?yàn)樗麜r(shí)機(jī)正好。20世紀(jì)50年代，大多數(shù)已婚婦女呆在家里做家務(wù)、照顧孩子。而在60年代，許多婦女回去工作。這就意味著她們做家務(wù)、準(zhǔn)備食物的時(shí)間、精力減少了，因此她們更多地依賴于“電視晚餐”和快餐店。單親家庭中父母也很少有時(shí)間花在廚房里。獨(dú)自居住的人也依賴于這種食物，因?yàn)橐粋€(gè)人做飯經(jīng)常太麻煩，不值當(dāng)費(fèi)那功夫。

快餐并不是所有美國(guó)人生活的一部分。20世紀(jì)60年代還有另一種有時(shí)被成為“返璞歸真”運(yùn)動(dòng)的趨勢(shì)，影響了很多人，他們避免食用經(jīng)過包裝和加工的食物。這種對(duì)天然食物的青睞一直持續(xù)到今天。從雷蒙德·克勞克快餐生意的成功中，我們可以說社會(huì)和經(jīng)濟(jì)趨勢(shì)會(huì)影響我們就餐的地點(diǎn)和食物的選擇。

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