What factors shaped American behaviors and attitudes towards food from the 19th through the mid 20th century? We consider how social, economic and political conditions influenced food availability, food processing, food safety and preferences. We also examine the intersections of science, religion and societal norms relative to early dietary recommendations and the unique roles that women played as disseminators and recipients of dietary information. Finally, we ask whether our past experiences can predict the future of food in the U.S.
Sarah Ash is an award-winning professor emerita in the Department of Food, Bioprocessing, and Nutrition Sciences at NC State University.
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