During the Depression, the Federal Writers' Project (FWP) dispatched scribes to sample the fare at group eating events like church dinners, political barbecues, and clambakes. Its America Eats project sought nothing less than to sample, and report upon, the tremendous range of foods eaten across the United States. This book shapes a cultural and sensory history of New Deal era eating from the FWP archives. From “ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste” to barbeque seasoning that integrated “salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper” while “tomatoes, green chili peppers, onions, and olive oil ma[de] up the sauce,” the book describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. The book explores how likes and dislikes, cravings, and disgust operated within local sensory economies that it culls from the FWP's vivid descriptions, visual cues, culinary expectations, recipes, and accounts of restaurant meals. The book illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as American.
Low parental awareness about energy (calorie) recommendations for children’s restaurant meals: findings from a national survey in the USA
