User:Ragesoss/Diet in the United States

Diet in the United States, the eating patterns and cultural attitudes about food and nutrition in the U.S., has been the subject of a great deal of scholarship and criticism.

Early American diets
(meatiness, alcohol, rural vs. urban, dyspepsia, eating habits, class-based differences, U.S. vs. Europe)

Slave diets
Slave diets consisted of a much broader and more complete range of foodstuffs than most people probably imagine. While the burden of work put on the individuals was both cruel and inhumane, the owners realized that to get the most production from each worker they would need to feed them a well-rounded diet. They also found that cooking the slaves' meals was a much more economic choice in the sense that slaves would be too tired to cook healthy meals themselves, and would get a better variety in their diet when food was prepared for them. "The ideal slave diet consited of meat, meal, vegetables, and fruit" (p.89) Standard meats such as beef and pork (oftentimes in the form of bacon)were rationed out to each worker on a weekly basis. Owners also provided an abundance of vegetables like "...cabbages, potatoes, turnips, beets, peas, beans, [and] pumkins..." (p. 103), when they were available and had the items stored in bulk quantities over the winter to provide consistent nurishment (p. 93). Corn meal and rice (p. 90, 101) were the common starches supplied to the slaves becasue of their low cost and nutritional value. Bread and milk were also generally provided in abundant quantities, and in special cases molasses and alcohol were given (p. 90).

Breeden, James O. Advice Among Masters The Ideal in Slave management in the Old South. Ch 7 Food. Greenwood Press. Westport, CT. 1980.

Dietary reform
(Graham, Kellogg, temperance movement, ideas of a healthy diet)

Food safety
(food testing, Meat Inspection Act, establishment of FDA)