Today’s guest post comes from Jennifer Audsley Moore, who is an archives technician and volunteer coordinator at the National Archives at Kansas City.
Whale: It’s what’s for dinner.
At least, that is how the U.S. Food Administration and U.S Bureau of Fisheries would have it. During World War I, the U.S. Food Administration was established under the Lever Act to ration food and stabilize prices. With farmers and other industries mandated to comply with the act, certain food items such as sugar, wheat, and beef became difficult to procure.
But for the majority of Americans, participation in food rationing was more strongly suggested than mandatory. Advertisements designed to admonish Americans into forgoing sugar, beef, pork, wheat in the name of patriotism abounded. American soldiers fighting in France needed beef and sugar rations, and Uncle Sam needed the ships normally used to import sugar and other luxuries for the war effort.
So just what were Americans at home supposed to serve for dinner? Not beef. Not pork. Chicken perhaps? No. How about whale? Yes, whale.
Perhaps this might not seem far-fetched in Alaska or even New England (although in the Midwest we tend to identify the East Coast with clam chowder and Maryland crab, not whale). But what about in Missouri, the heart and breadbasket of the nation? Catfish and trout may be plentiful … [ Read all ]
Posted by Hilary on September 21, 2011, under - World War I, Recipes, Unusual documents, What's Cooking Wednesdays.
Tags: Kansas City, Midwaest, National Archives at Kansas City, pot roast, rationing, recipes, U.S. Bureau of Fisheries, U.S. Food Administration, whale, whale recipes, WWI