The modern frozen food industry was born in 1930, when Clarence Birdseye introduced a line of frozen foods. The line included vegetables and also 18 cuts of meat, fruits and berries, fish fillets, and Blue Point oysters. Like other food innovations, this introduction changed not just what we ate, but how we lived.
No American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to World War II, as reflected in foodways.
From the Gilded Age to the end of World War II, what, where, when, and how Americans ate all changed radically. Migration to urban areas took people away from their personal connection to food sources. Immigration, primarily from Europe, and political influence of the Caribbean, Latin America, and the Pacific brought us new ingredients, cuisines, and foodways. Technological breakthroughs engendered the widespread availability of refrigeration, as well as faster cooking times. The invention of the automobile augured the introduction of “road food,” and the growth of commercial transportation meant that a wider assortment of foods was available year round. Major food crises occurred during the Depression and two world wars.
Food in the United States, 1890-1945 documents these changes, taking students and general readers through the period to explain what our foodways say about our society. This intriguing narrative is enlivened with numerous period anecdotes that bring America history alive through food history.
• 25 period photos complement the text
• Recipes allow students to sample dishes no longer common on American tables
• A timeline makes clear the changes and new technologies that occurred during the period
• A selected bibliography facilitates further research
• Overviews the major trends that affected foodways in America
• Discusses the new availability of foodstuffs, which helped to change tastes even as traditional flavors and preparations remained popular
• Illuminates the innovations in cooking and preservation techniques made possible by new technology
• Covers regular meals and eating habits, plus the new concepts of food away from home