Sobre este episodio
If you liked this episode, subscribe to HISTORY This Week wherever you listen to podcasts!May 15, 1940. It’s opening day. San Bernardino, CA is a city on the rise, and to meet this new demand for cheap, good food, two brothers have created a restaurant: McDonald’s Famous Barbecue.You can order a PB&J sandwich, barbecued pork, baked beans, and yes, a hamburger. It’s a work in progress, but Dick and Mac McDonald never stop innovating.How did the McDonald brothers engineer a system that would be replicated in thousands of locations across the globe? And why don't they get the credit they deserve?Special thanks to Adam Chandler, journalist and author of Drive-Thru Dreams: A Journey Through the Heart of America's Fast-Food Kingdom; and Marcia Chatelain, ?professor of Africana Studies at the University of Pennsylvania and author of Franchise: The Golden Arches in Black America. Here are two other great books we used in putting this episode together: Ray & Joan: The Man Who Made the McDonald’s Fortune and the Woman Who Gave It All Away by Lisa Napoli; and McDonald’s: Behind the Arches by John F. Love. Hosted on Acast. See acast.com/privacy for more information.
