4, How does food diversity change in the United States between the 1930s and the 1950s? Give specific examples In the 1930’s great depression, People stressed to make food on the table had the decision of buying lesser grades of meat (chuck instead of sirloin beef) and industrial alternates (Crisco instead of butter). Peoples who needed help were served by private soup kitchens and government programs.
In 1930’s snacks like Snickers, Tootsie Pops, Fritos, 3 Musketeers, Ritz Crackers, Twinkies, Frito corn chips, 5th Avenues, and Lay's Potato Chips were all produced during the lean years of the Great Depression. A examination of 1930s American cookbooks is complete recipes that may appear strange/interesting to us today like, baked bean sandwiches (mashed to a paste and served on brown bread), beef loaf (aka meatloaf), fresh beef tongue (considered a delicacy!), liver and bacon (favorite from the Old World, ox tail stew, scalloped cabbage and apples. In the 1950’s cookbooks and magazines tell us simple meals prepared from pre-packaged goods were popular in the 1950s. American industries did their best to convince the "typical" 1950s American homemaker to purchase time-saving appliances and serve her family new convenience foods.
Melekamu Majamo …show more content…
Bergson is known for his influential arguments that procedures of immediate experience and awareness are more important than abstract rationalism and science for understanding reality. Our identity and sustained existence, as far back as we remember anything particularly, we know immediately, and not by reasoning. It looks as if, indeed, to be a part of the testimony of memory. Bergson's theory of memory rests on understanding these contractions and expansions about the syntheses of past and present. All we remember has such a relation to ourselves as to indicate necessarily our existence at the time
In 1930’s snacks like Snickers, Tootsie Pops, Fritos, 3 Musketeers, Ritz Crackers, Twinkies, Frito corn chips, 5th Avenues, and Lay's Potato Chips were all produced during the lean years of the Great Depression. A examination of 1930s American cookbooks is complete recipes that may appear strange/interesting to us today like, baked bean sandwiches (mashed to a paste and served on brown bread), beef loaf (aka meatloaf), fresh beef tongue (considered a delicacy!), liver and bacon (favorite from the Old World, ox tail stew, scalloped cabbage and apples. In the 1950’s cookbooks and magazines tell us simple meals prepared from pre-packaged goods were popular in the 1950s. American industries did their best to convince the "typical" 1950s American homemaker to purchase time-saving appliances and serve her family new convenience foods.
Melekamu Majamo …show more content…
Bergson is known for his influential arguments that procedures of immediate experience and awareness are more important than abstract rationalism and science for understanding reality. Our identity and sustained existence, as far back as we remember anything particularly, we know immediately, and not by reasoning. It looks as if, indeed, to be a part of the testimony of memory. Bergson's theory of memory rests on understanding these contractions and expansions about the syntheses of past and present. All we remember has such a relation to ourselves as to indicate necessarily our existence at the time