A square meal: a culinary history of the Great Depression

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James Beard Foundation Book Award Winner

From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced--the Great Depression--and how it transformed America's culinary culture.

The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished--shattering long-held assumptions about the limitlessness of the national larder.

In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored "food charity." For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, "home economists" who had long fought to bring science into the kitchen rose to national stature.

Tapping into America's long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today's Dietary Guidelines for Americans.

At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine--a battle that continues today.

A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then--and the lessons and insights those experiences may hold for us today.

A Square Meal features 25 black-and-white photographs.

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ISBN:
9780062216427
9780062216434
9780062216410
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Grouping Information

Grouped Work ID b87e6cc7-b881-a718-2bc5-480b8443d42d
Grouping Title square meal a culinary history of the great depression
Grouping Author ziegelman jane
Grouping Category book
Last Grouping Update 2018-09-23 23:04:45PM
Last Indexed 2018-09-23 01:03:48AM

Solr Details

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auth_author2 Coe, Andrew
author Ziegelman, Jane,
author2-role Coe, Andrewco-author.
author_display Ziegelman, Jane
available_at_catalog Green Hills, Green Hills Kids, Main Kids, Main Library, Richland Park
collection_catalog Non-Fiction
detailed_location_catalog Green Hills - Adult Non-Fiction, Inglewood - Adult Non-Fiction, Main Library - Adult Non-Fiction, Richland Park - Adult Non-Fiction
display_description "From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced--the Great Depression--and how it transformed America's culinary culture. The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished--shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored 'food charity.' For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, 'home economists' who had long fought to bring science into the kitchen rose to national stature. Tapping into America's long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today's Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine--a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then--and the lessons and insights those experiences may hold for us today. A Square Meal features 25 black-and-white photographs"--
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primary_isbn 9780062216427
publishDate 2016
record_details ils:CARL0000491320|Book|Books|First edition.|English|Harper,|[2016]|x, 314 pages : illustrations ; 23 cm., overdrive:471664b9-9d08-4778-b974-f1c726888eb7|eBook|eBook||English|HarperCollins|2016|
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subject_facet Cooking, American -- History -- 20th century, Crises -- United States -- History -- 20th century, Depressions -- 1929 -- United States, Diet -- United States -- History -- 20th century, Food supply -- United States -- History -- 20th century, Home economics -- United States -- History -- 20th century, Social change -- United States -- History -- 20th century, United States -- Environmental conditions -- History -- 20th century, United States -- Social conditions -- 1933-1945
title_display A square meal : a culinary history of the Great Depression
title_full A Square Meal A Culinary History of the Great Depression, A square meal : a culinary history of the Great Depression / Jane Ziegelman and Andrew Coe
title_short A square meal :
title_sub a culinary history of the Great Depression
topic_facet Cooking & Food, Cooking, American, Crises, Depressions, Diet, Environmental conditions, Food supply, History, Home economics, Nonfiction, Social change, Social conditions, Sociology