As 2011 draws to a close, so does our exhibit “What’s Cooking, Uncle Sam?” which will end on January 3, 2012.
It’s been a great year for food here at the National Archives. We’ve had amazing guests come and speak, including Chef José Andrés, our neighbor and Chief Culinary Adviser for the exhibit; Chef Roland Mesnier, former White House pastry chef; Diana Kennedy, guru of Mexican food; Ann Harvey Yonkers, co-director of FRESHFARM markets; Jessica B. Harris, author of High on the Hog; and George Motz, author of Hamburger America.
And of course, we’ve been writing about food-related records in the National Archives almost every Wednesday since the exhibit opened. We thought it would be fun to look back at the Top Ten Food Records in honor of this exhibit. Since we couldn’t include all of the records, we chose the ones that were most striking, strange, or popular.
Here’s our Top Ten list of memorable food records!
TEN: My coworker was constantly amused by this label for “Grains of Health,” which is profuse in its praise but vague in its description of these grains might actually be. Her favorite line: “It is so prepared that the strongest and the most delicate person may drink it at the same table.”
NINE: “Pig Cafeteria” is a … [ Read all ]
Posted by Hilary on December 28, 2011, under - Great Depression, - The 1960s, - World War II, Recipes, Unusual documents, What's Cooking Wednesdays.
Tags: Alice Kamps, Ann Harvey Yonkers, B1, butter, candy, chef, crimes against butter, Diana Kennedy, Eisenhower, exploding ketchup, food groups, FRESHFARM Markets, George Motz, Grains of Health, guest speakers, Hamburger America, High on the Hog, Jessica B. Harris, Jose Andres, Kansas City, ketchup, magarine, Nebraska, oleo gang, pastry chef, Pig Cafeteria, poison, Potatriots, Queen Elizabeth, Queen's Scones, Roland Mesnier, scribd.com, Top Ten, USDA, vitamin, vitamin donuts, wedding, whale, Wild West, WWII
These records are featured in our new “What’s Cooking, Uncle Sam?” exhibit which opens this Friday! To celebrate the opening, the Foundation for the National Archives is giving away a free copy of the exhibit catalog. Leave a comment below telling us what food you like to put ketchup on, and the Foundation will randomly choose a winner next Wednesday!
Long before the 1981 congressional debate over whether ketchup was a vegetable or before my grandfather was using it to help make his WWII military rations palatable, ketchup was dangerous.
Ketchup could explode.
Early ketchup was made from fermented skins and cores. These fermenting tomato leftovers could explode and burst their containers, so benzoate of soda was added a preservative.
However, the Pure Food and Drug Act of 1906, signed by President Theodore Roosevelt, meant that ketchup—and its rotting, explosive tomato ingredients—was now regulated. In the image above 1909, the company making “Squire Tomato Catsup” was prosecuted and fined $50 for making ketchup from “Decomposed Material.”
In another case (image below), “Elk Pride Tomato Catsup” was found to have yeasts, bacteria, and mold filaments in samples of its products when tested by the U.S. Department of Agriculture. The shipment was condemned for destruction when it was found to be “adulturated in violation of the Food and Drugs Act . … [ Read all ]
Posted by Hilary on June 8, 2011, under Unusual documents, What's Cooking, What's Cooking Wednesdays.
Tags: benzoate of soda, catsup, decomposed vegetable substance, exploding, fermenting, heinz, ketchup, President Theodore Roosevelt, Pure Food and Drug Act of 1906, tomatoes