When the stock-market crashed in 1929, a nation’s culinary habits were at risk, too. The challenge of feeding a family in the face of widespread hunger and unemployment was a grim reality for many Americans. Relief came in the form of federal intervention. What had become of America’s belief in self-sufficiency? Was faith in the abundance of America slipping away?
Come find out what foodstuffs and favorite dishes made their way to America’s table when the nation as a whole had to tighten its belt.
Discover how the American diet was transformed by food shortages. Learn how the government took on an active role for the first time in deciding what Americans would eat. See how the science of home economics provided a new path to good nutrition while transforming American food technology.
The culinary legacy of the Great Depression remains with us. From Grandma’s favorite prune whip recipe to creative loaves and casseroles that re-purposed leftovers, we still have a culinary connection to that time. Moreover, creative American homemakers rose to the challenge with comforting, filling, and delicious meals.
Along with analyzing the culinary landscape of the Great Depression era, participants will sample period dishes and drinks typically served at that time.
There will be a reading packet provided for this course as well as copies of recipes and a bibliography for further study.
MARTHA ESERSKY LORDEN is a member of OSHER@Dartmouth’s Curriculum Committee and a retired teacher. A culinary historian, instructor, and food writer, she reviews cookbooks for Publishers Weekly and other trade publications. She is a member of the Culinary Historians of New York (CHNY) and the owner of Kitchen D’Or, a personal chef service here in the Upper Valley. This is the 6th culinary history course she has taught for OSHER@Dartmouth.