From Vintage into Modern Food Recipes
Laborers in Western Europe in the 18th century ate bread and gruel, often in a soup with greens and lentils, a little bacon, and occasionally potato or a bit of cheese. They washed it down with beer (Water was too contaminated), and a sip of milk. Three fourths of the food was derived from plants; fats came from plant oils. Meat was much more attractive, but very expensive. By 1870 the West European diet at about 16 kilos per person per year of meat, rising to 50 kilos by 1914, and 77 kilos in 2010. [17] Milk, and cheese, was seldom in the diet, even in the early 20th century, it was still uncommon in Mediterranean diets.
In the immigrant neighborhoods of fast-growing American industrial cities, housewives purchased ready-made food through street peddlers, hucksters, push carts, and small shops operated from private homes. This opened the way for the rapid entry of entirely new items such as pizza, spaghetti with meatballs, bagels, hoagies, pretzels, and pierogies into American eating habits, and firmly established fast food in the American culinary experience
The first half of the 20th century was characterized by two world wars with very high degrees of hunger and strict rationing, with the starvation of the civilian populations used as a powerful new weapon. In Germany during World War I the rationing system in urban areas virtually collapsed, with people eating animal fodder to survive the "Turnip winter."In Allied countries, meat was diverted first to the soldiers, then to urgent civilian needs in Italy, Britain, France and Greece. Meat production was stretched to the limit in the United States, Australia, New Zealand, Canada and Argentina, with Oceanic shipping closely controlled by the British.
In the first years of peace after the war ended in 1918, most of eastern and central Europe suffered severe food shortages. Outside help was on the way. The American Relief Administration (ARA) was set up under the American wartime food czar Herbert Hoover, and was charged with providing emergency food rations across Central and Eastern Europe. The ARA fed millions, including the inhabitants of Germany and the Soviet Union. After U.S. government funding for the ARA expired in the summer of 1919, the ARA became a private organization, raising millions of dollars from private donors. Under the auspices of the ARA, the European Children's Fund fed millions of starving children.
The 1920s saw the introduction of new foodstuffs, especially fruit, transported from around the globe. After the World War many new food products became available to the typical household, with branded foods advertised for their convenience. Now instead of an experienced cook spending hours on difficult custards and puddings the housewife could purchase instant foods in jars, or powders that could be quickly mixed. Upscale households now had ice boxes or electric refrigerators, which made for better storage and the convenience of buying in larger quantities.
In World War II, Nazi Germany made sure that its population was very well fed by seizing food supplies from occupied countries, and deliberately cutting off food to Jews, Poles, Russians and the Dutch.
As part of the Marshall Plan 1948-1950, the United States provided taking logical expertise and financing for high productivity large-scale agribusiness operations in postwar Europe. Poultry was a favorite choice, with the rapid expansion in production, a sharp fall in prices, and widespread acceptance of the many ways to serve chicken.
SOURCE FROM : WIKIPEDIA
Laborers in Western Europe in the 18th century ate bread and gruel, often in a soup with greens and lentils, a little bacon, and occasionally potato or a bit of cheese. They washed it down with beer (Water was too contaminated), and a sip of milk. Three fourths of the food was derived from plants; fats came from plant oils. Meat was much more attractive, but very expensive. By 1870 the West European diet at about 16 kilos per person per year of meat, rising to 50 kilos by 1914, and 77 kilos in 2010. [17] Milk, and cheese, was seldom in the diet, even in the early 20th century, it was still uncommon in Mediterranean diets.
In the immigrant neighborhoods of fast-growing American industrial cities, housewives purchased ready-made food through street peddlers, hucksters, push carts, and small shops operated from private homes. This opened the way for the rapid entry of entirely new items such as pizza, spaghetti with meatballs, bagels, hoagies, pretzels, and pierogies into American eating habits, and firmly established fast food in the American culinary experience
The first half of the 20th century was characterized by two world wars with very high degrees of hunger and strict rationing, with the starvation of the civilian populations used as a powerful new weapon. In Germany during World War I the rationing system in urban areas virtually collapsed, with people eating animal fodder to survive the "Turnip winter."In Allied countries, meat was diverted first to the soldiers, then to urgent civilian needs in Italy, Britain, France and Greece. Meat production was stretched to the limit in the United States, Australia, New Zealand, Canada and Argentina, with Oceanic shipping closely controlled by the British.
In the first years of peace after the war ended in 1918, most of eastern and central Europe suffered severe food shortages. Outside help was on the way. The American Relief Administration (ARA) was set up under the American wartime food czar Herbert Hoover, and was charged with providing emergency food rations across Central and Eastern Europe. The ARA fed millions, including the inhabitants of Germany and the Soviet Union. After U.S. government funding for the ARA expired in the summer of 1919, the ARA became a private organization, raising millions of dollars from private donors. Under the auspices of the ARA, the European Children's Fund fed millions of starving children.
The 1920s saw the introduction of new foodstuffs, especially fruit, transported from around the globe. After the World War many new food products became available to the typical household, with branded foods advertised for their convenience. Now instead of an experienced cook spending hours on difficult custards and puddings the housewife could purchase instant foods in jars, or powders that could be quickly mixed. Upscale households now had ice boxes or electric refrigerators, which made for better storage and the convenience of buying in larger quantities.
In World War II, Nazi Germany made sure that its population was very well fed by seizing food supplies from occupied countries, and deliberately cutting off food to Jews, Poles, Russians and the Dutch.
As part of the Marshall Plan 1948-1950, the United States provided taking logical expertise and financing for high productivity large-scale agribusiness operations in postwar Europe. Poultry was a favorite choice, with the rapid expansion in production, a sharp fall in prices, and widespread acceptance of the many ways to serve chicken.
SOURCE FROM : WIKIPEDIA
Komentar
Posting Komentar