Food In The 19th Century Essay

Food is significant it is loaded with cultural, psychological, and emotional significance. In the 19th century nourishment turned into a characterizing image of national personality. We associate many dishes with specific nations, for example, the tomato-based Italian spaghetti sauce or the American burger these are nineteenth or even twentieth century developments. The European discovery of the New World(America) represented a momentous turning point in the history of food. Foods previously unknown in Europe and Africa, for example, tomatoes, potatoes, corn, yams, cassava, manioc, and a tremendous assortment of beans moved eastbound, while other sources of food, unknown in the Americas, including pigs, sheep, and cows moved westbound. Sugar, espresso, and chocolate were
By the nineteenth century, grown-up men were drinking more than 7 gallons of pure liquor a year An even greater engine of change came from industrialization. Starting in the late nineteenth century, food started to be mass produced, mass advertised, and institutionalized. Manufacturing plants processed, preserved, canned, and packaged a wide variety of foods. Processed cereals, which were originally promoted as one of the first health foods, quickly became a defining feature of the American breakfast. In the 1920s, another modern method emerged it was freezing, as did a portion of the most cafeterias and chains of lunch counters and fast food foundations also emerged. Increasingly processed and nationally distributed foods began to dominate the nation's diet. All things considered, particular territorial and ethnic cooking styles endured. Amid the nineteenth and mid twentieth century, change in American foodways occurred gradually, regardless of an unfaltering flood of migrants. Since World War II, and particularly since the 1970s, moves in eating patterns have enormously