Title: A faster taste: Red rooster and the architecture of Australian fast food
Abstract: The late 1960s saw the emergence of the fast food industry in Australia led by American chains McDonald's, Burger King, Kentucky Fried Chicken and Pizza Hut. The arrival of these chains and their rapidly multiplying locations illustrated the suburban side of the widespread internationalisation of Australian cities more glamorously depicted in the new cafes, hotels and nightclubs of the 1960s. These global restaurant chains transformed the country's relationship to food, bringing with them a distinctly American style dining experience: quick, efficient, and standardised service bolstered by progressive marketing strategies. Typically housed in instantly recognisable 'ranch' style buildings these chains offered an easily digestible piece of Americana, perfectly suited for a country which was increasingly looking to the United States for inspiration. In response to the international chains there was a small but concerted effort to produce an Australian fast food industry led by companies like Red Rooster, Mr Chips and Chicken Treat. But despite the enormous impact on the Australian cultural and built environment, the Australian fast food restaurant is yet to be acknowledged as a site of historic importance. This paper sets out to chart a history of fast food in Australia and the key role that design played in the development of this industry using Red Rooster, the most successful of the Australian chains, as a case study. Through an examination of this pioneering chain, this paper argues for the significance of the fast food restaurant as an architectural type and explores its place as an important but difficult heritage site which emerged amidst the international recasting of the Australian city.
Publication Year: 2018
Publication Date: 2018-01-01
Language: en
Type: article
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