Technology In Fast Food

Obesity in America is at an all-time high. America, as a nation, has always been focused on food. From Thomas Jefferson’s 900lb cheese to the rampant success of the Food Network, American’s are obsessed with food (Kaufman). But if we’ve always been obsessed with haute cuisine, why has this trend toward obesity occurred in just the last 40 years? Since the late 70s, the average adult male has increased their daily intake by about 180 calories (Kaufman). That translates to big business if you are a food supplier.

In fact, big business has brought about a revolution in food processing. The urge for cheaper food that lasts longer has caused transformations in what we now consider to be food. These new foods pressed on consumers have also changed the social dynamic. Convenience and inexpensiveness are desired over quality. Trendy foods now carry a higher perceived value than the food’s actual intrinsic value. Bring on the value sized, loaded with high fructose

A perfect example of this is the fast food industry. The fast food we eat conceals a remarkable number of technological innovations (Schlosser). Removing fiber and adding sugar increases the ability of these foods to be frozen, shipped and prepared while maintaining the same texture. “Food processors use additives to enhance flavor, color, texture, shelf life, and other attributes of palatability. The presence of high fructose corn syrup in fast food hamburger buns increases the sweet flavor and extends shelf life” (Lustig). As the price of food preparation and preservation drops, consumption increases. The result is the average American consuming more processed foods due in part to their relative decrease in price (Finkelstein). Highly processed food means cheaper food. Cheaper food means more calories. More calories means more fat and more fat means a higher rate of obesity. How did it ever get to be this