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 photograph of a USDA exhibit meant to inform farmers about hog nutrition. The … [ 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
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