Food Marketing News

Published on February 28th, 2014 | by Jill Ettinger


Why is this Replica of a Fast Food Restaurant So Intriguing?


Perhaps we’ve been looking at fast food wrong all along. Maybe it’s not artery-clogging, obesity-causing, please-stop-calling-it-food stuff…maybe it’s art?

If you’re artist Roxy Paine, it is.

The New York-based artist created a life sized diorama of a fast food restaurant made entirely out of wood, and aptly titled “Carcass.”

Wired reports:

Set into the gallery’s walls, the pieces call to mind the scenes of prehistoric flora and fauna you’d find at a natural history museum. And they’re no less detailed. In Carcass, we see all the familiar trappings of the fast food industry. There are hanging monitors, straw dispensers, and a delicate wooden deep fry basket. On the walls, wooden sheets of paper are held up by wooden push pins. There’s even a carefully curled wooden Post-It note.

There’s something both eerie and comforting in Paine’s rendition of the iconic fast food restaurant we all know as familiar: the deep fryer, the registers, the prep line, they’re quaint in a strange way. Like the way we ogle at sharks and lions—ruthless killers not by choice, but by design. So too is the fast food industry. It wasn’t supposed to be this way. It’s as if someone let a lion loose into a schoolyard. The mayhem couldn’t be stopped once fast food met the marketing industry and Big-Ag. Don’t blame the burger and fries; blame the careless, greedy people who let them loose on America.

At the very least, Carcass gives us pause and a fresh perspective. And Paine’s rendition also gives us space to reflect on fast food as a fascinating expression of human civilization. “I am interested in dioramas as a manifestation of the lens that one generation viewed the universe through,” Paine explains. “I am interested in the shifting nature of ‘absolute’ truths through time; how one generation’s absolute can become the next’s anecdotal footnote.” So perhaps we are heading from Super Size to footnote. Fries included.

Image via Wired

Keep up with the latest sustainable food news by signing up for our free newsletter. CLICK HERE to sign up!

Tags: , , , ,

About the Author

Jill Ettinger is co-director of Eat Drink Better. She is the senior editor at and A focus on food, herbs, wellness and world cultural expressions, Jill explores what our shifting food, healing systems and creative landscapes will look, sound and taste like in the future. Stay in touch on Twitter @jillettinger and .

Back to Top ↑
  • Support our Site!

  • Advertisement

  • Let’s Connect!

  • Advertisement

  • Popular Posts & Pages

    Whether you are looking to completely give up animal products or just want to try eating vegan some of the time, we want to support you! Below, you’ll find articles answering some common questions about vegan cooking and nutrition. If you don’t see your question answered below, please get in touch with us! We are happy to investigate for you!

    Find out what's in season now, plus get plenty of recipe inspiration to help you make the most of every season's beautiful, local fare.

    I love infographics. When I came across this one about what, how, and when to plant vegetables, I thought I’d share. Keep reading after the pic for a few of my own lessons learned.

    Top Sustainable Food Jobs of the Week.

    Looking for an all vegan grocery store? Even if you’re not lucky enough to have one in your town, there are lots of online options for vegan grocery shopping.

  • Advertisement

  • Search the IM Network

  • The content produced by this site is for entertainment purposes only. Opinions and comments published on this site may not be sanctioned by, and do not necessarily represent the views of Sustainable Enterprises Media, Inc., its owners, sponsors, affiliates, or subsidiaries.