A brief Description;
Have you ever considered how the food we eat has evolved?
Have you ever wondered why our food today is laden with sugar, salt and other preservatives?
In this new book, you will discover how our hunter-gatherer ancestors existed and what they ate, before the advent of farming, domesticating animals and mass production of food.
Hi There. This is a post especially for the USA (Amazon.com) with an extract from this book with regards to some of your history of food.
Taken from Chapter 6. The 50’s; Things improve.
Things looked a little different on the other side of the Atlantic at that time, though.
In a list from an article called “What were Americans cooking in the 1950s?” appetizers are mentioned. This was unheard of in the UK except among the better off. People would not have needed their appetite stimulated; they were hungry enough.
Among them, I found such items as fruit cup, Melon Ball Cocktail, Seafood cocktail, Pastry snails, silver dollar hamburgers, bacon wraparounds. Followed by about 30 more choices.
Another 30 or more different soups and salads, including for the soups, tomato, chicken and corn, onion, oxtail, cream of celery. And for the salads, stuffed tomato, three- bean, orange and Bermuda onion, coleslaw and cold potato salad.
Main courses consisted of grilled kabobs, scalloped chicken supreme, beef and corn casserole, American lasagne, fluffy meat loaf and baked ham with glaze. Salmon steak, chicken-a-la-king, spaghetti with sauce and ham and vegetable casserole.
Vegetables were often served with butter, cream sauce, sour cream sauce, canned soup, and topped with breadcrumbs or dried onion flakes.
Desserts consisted of such items as chiffon pie, coconut cake, peppermint candy, cake, banana chiffon cake, apricot soufflé and banana chocolate cake.
Those were the days of the first barbecues in America, too. While the Brits were still tucking into their fish and chips wrapped in newspaper or baking potatoes at the camp fire, the Americans were setting up their barbecues and cooking steaks, chicken wings, and barbecued ribs. Certainly worlds apart from the UK.
In the UK children were often given a penny to go to the fish and chip shop for a bag of “scraps.” These were the bits that came off the fish while being cooked in the deep fat fryers and came to the surface when they were being cleaned.
The 1950s brought about changes in the way that we cooked. It became a chore and something that just had to be done in the quickest and shortest way possible.
In the 50s dieting was seen as something to make you more attractive and to obtain a lovely figure. Women were happier to be a bigger size than in the later years. An icon of the fifties, Marilyn Monroe, was a size 14 (or American size 12.) She was known for her hourglass figure and her beauty.
The 50’s were an era when lower fat foods started appearing on the market, but the emphasis was on naturally lower fat foods and not specially made.
The word “fitness” was not used for many years yet, and exercise was something you did as a pastime. Exercises were known as procedures rather than routines.
I remember a dieting product called AYDS which involved eating a sort of toffee before you had your meal, which was supposed to fill you up and take away your appetite!
Did it work? What do you think?
I have mentioned what the American were eating many times in the book. Including a history of what the South Americans were eating before the Agricultural Era.
Here is the link again. https://www.amazon.com/dp/B01BUGTBE8