NOTE: Free essay sample provided on this page should be used for references or sample purposes only. The sample essay is available to anyone, so any direct quoting without mentioning the source will be considered plagiarism by schools, colleges and universities that use plagiarism detection software. To get a completely brand-new, plagiarism-free essay, please use our essay writing service.
One click instant price quote
August 26, 2004 Outline of Paper I. Introduction A. This paper will consider the adaptations of the United States to a changing diet, from the early to late twentieth century. B.
The purpose of this project is to research the evolution in American cuisine throughout the 1900 s, towards a more convenience-based pattern of food consumption. The modernization of the United States, particularly in terms of the workforce, will be examined as it relates to a changing diet. Finally, some effects of these changes will be described. II. Background: Early Twentieth Century Cooking III. Modernization of the United States A.
Women in the Workforce B. Technological Advances in Food Preparation C. Less Time Spent in the Kitchen IV. Changes in American Diet A. Background: Early Twentieth Century Cuisine B. The Rise of Convenience Foods 1.
Prepackaged and frozen foods 2. Fast food industry 3. Eating away from home C. Nutrient Levels, 1900 -present D. Increase of Fats and Sugars in the American diet E. Increased Food Consumption V.
Discussion A. Qualifications B. Conclusions C. Suggestions for Further Study VII.
Works Cited Introduction This paper will explore the culturally adaptive, yet physically maladaptive, changes in American diet from early to late twentieth century. A shift from traditional to convenience foods coincides with the general modernization of the United States, specifically in the role of women in the home and in the workforce. As America changes from a rural nation to one that is urban and industrialized, with rapidly increasing technology, more and more women are seen in the workforce. This increased activity allows less time for preparing meals, and modernization makes spending this time unnecessary. However, increased accessibility of food, and especially convenience food, leaves late twentieth century America with a high prevalence of obesity, which can lead to numerous health problems. The purpose of this paper is to review the literature relating to the changes in American diet in the twentieth century.
Background will be presented on American food preparation, and the process of modernization will be analyzed. Moreover, the specific alterations to food patterns will be documented, as a parallel to modernization. The negative consequences of the late twentieth century diet will be summarized lastly. Background: Early Twentieth Century Cooking The early 1900 s saw most American meals prepared in the home by women, characteristically housewives. Caring for the home was considered a full-time career for married women, and the work associated was typically legitimate as such, with the average woman spending forty-four hours a week preparing (and cleaning after) meals, with an additional seven hours for laundry and general housecleaning (Bowers, 2000). Food was prepared from scratch, using coal or wood stoves and water that often needed to be transported from a pump (Bowers, 2000).
And this food was prepared for an average household size of 4. 8 family members (Bowers, 2000). In 1900, sixty percent of the U. S. population lived in rural areas, and women also did much of the gardening and canning as necessary (Bowers, 2000). Modernization of the United States With the spread of the Industrial Revolution, America became increasingly urbanized, with the urban population surpassing the rural population by 1920 (Bowers, 2000). The technological revolution in agriculture did much to move families into the city, as did the higher wages in urban occupations (Bowers, 2000).
By 1930, eighty-five percent of non-farm dwellings were wired for electricity (Bowers, 2000), and the spread of interstates and other national roads after World War II likewise facilitated the move to the cities (Goodman, 2002). America became more educated and more affluent as the century progressed, and these changes implicated changes also in the American workforce (Goodman, 2002). Another source indicates that over seventy percent of all women were in the workforce by 2002 (Goodman, 2002). More women at work indicate that fewer women are considered full-time housewives. And men are not taking on these full-time house care roles in the American home. As shown, in 2001, 70. 8 percent of men and 57. 3 percent of women over the age of 16 were in the United States workforce.
Although hours worked per week are not included in this survey, it can be reasonably inferred that the role of homemaker has been gradually minimized since the early 1900 s, an inference that may also be drawn from observation of a typical American family today. Dual income households have become the norm. One study claims that by 1998, only twenty-five percent of married couples consisted of a husband in the labor force and a stay-at-home housewife (Bowers, 2000). Since 1960, the number of one-parent households has increased from 9. 1 percent to 27. 3 percent in 1998, another situation resulting in less time spent in the home (Bowers, 2000).
Technological advances in food preparation The trend of an increasing labor force seen throughout the twentieth century is one mark of America's modernization and urbanization. However, the most definitive characteristic of modernization could arguably be described as increasing technology, a process that augments the need for and time available for employment. So technological advances, related to cooking or otherwise, parallel and are both the cause and the effect of an increased workforce (we work for greater technology, which gives us time to work at something else). The twentieth century saw great changes in the way that food is cooked, making preparation of meals more convenient and less time consuming.
The spread of electric power to homes across the country was a first step toward improving kitchen technology (Bowers, 2000). Electric or gas ranges became common in the 1920 s, as did electric refrigerators, replacing coal ranges and iceboxes (Bowers, 2000). By 1950, eighty percent of families used electric refrigerators, and other appliances, such as toasters, were common (Bowers, 2000). Post-World War II America also saw great advances in methods for food packaging and preservation (Marcus and Spake, 2002).
Blenders and food processors came on the scene in the 1960 s and 1970 s, as did nonstick cookware (Bowers, 2000). The 1980 s saw the development of microwaves, and the 1990 s marked a continued trend toward convenience appliances (Goodman, 2002). Less time spent in the kitchen The growth of cooking technology allows for women to spend fewer hours in the kitchen, and the decrease in time spent preparing meals over the decades has been apparent (Bowers, 2000). Currently, Americans are reported to spend even fewer hours on meals, with an average food preparation time of 31 to 45 minutes per meal (Tillotson, 2002). In 2000, 44 percent of meals at home, on weekdays, were prepared in 30 minutes or less (Tillotson, 2002). Coupling these figures to those that report that only 33 percent of dinners are cooked from scratch (Goodman, 2002), it becomes clear that Americans currently spend less time in the kitchen than in the early 1900 s.
CHANGES IN AMERICAN DIET Background: Early twentieth century cuisine As Americans spent more time preparing meals in the early 1900 s, the food that they consumed was considerably different than that of the late twentieth century. More food, including bread, was prepared from scratch (Bowers, 2000). More meat was consumed (Dyson, 2000), and more vegetables (Bente and Gerrior, 2002). Breakfast was typically a full-prepared meal, consisting of meat, eggs, bread, potatoes, and even fish (Dyson, 2000). Americans in the early 1900 s received most of their calories from grains that are not refined, as well as fruits and vegetables (Dortch, 1997). The rise of convenience foods As America's work habits changed, with more and more women going to work through the course of the twentieth century, and as technology improved and less time was spent preparing food, so changed American diets.
American modernization was complemented by greater production and consumption of convenience foods, which require little or no preparation or cleanup. These will be dealt with here in three categories: frozen or prepackaged food, the rise of fast food restaurants, and the rising occurrence of Americans eating away from home. Prepackaged and frozen foods One source describes the trend in food processing and distribution as occurring in three distinct stages. The first is the growth of retail food products, beginning in the mid 1800 s and continuing into the 1930 s. Then, through the 1980 s, there was a trend of branded convenience foods. Currently, there exists the spread of ready-prepared, ready-to-eat food, and America now spends over half of its food dollar on such consumables (Tillotson, 2002).
This change in diet has occurred gradually, however. The 1920 s marked an increase in store-bought cereals, as well as packaged desserts and pancake mixes (Bowers, 2000). Canned fruits and vegetables also came onto the scene, a trend that increased further in the 1930 s (Bowers, 2000). Also, frozen foods became common in the 1930 s, mainly fruits and vegetables (Bente and Gerrior, 2002). The 1950 s introduced the frozen TV dinner, following the invention of the frozen pot pie (Bowers, 2000).
Casseroles made of canned foods also became popular (Bowers, 2000). Today, only 55 percent of dinners in America have at least one homemade dish (Bowers, 2000). Frozen foods and other convenience dishes are standard fare, often with high amounts of cheese (Dortch, 1997). Fast food industry The growth of fast food chains has also impacted American diets. When McDonald's started in the 1940 s, and particularly when Ray Kroc bought the company in 1954, a huge market was found for fast food restaurants (Dyson, 2000).
In 1970, Americans spent six billion dollars on fast food (Schlosser, 2002). With special advertising tactics, particularly aimed at marketing to kids, fast food sales grew to $ 102 billion in 1998 (Dyson, 2000). That same year, the top 20 restaurant chains had 79, 922 outlets combined across the United States (Tillotson, 2002). Just three years later, Americans spent $ 110 billion on fast food, and now, on any given day, twenty-five percent of adult Americans visit a fast food establishment (Schlosser, 2002).
A typical American eats three hamburgers and four orders of French fries per week (Schlosser, 2002). Marketing to kids continues with over twenty percent of schools serving brand name fast foods in 2002 (Marcus and Spake, 2002), and thirty percent of public high schools (Schlosser, 2002). Eating away from home Dining away from home gained popularity in the 1960 s and has increased dramatically in the last few decades (Bowers, 2000). In 1965, thirty percent of the U.
S. food dollar was spent on food away from home, and this number had increased to forty-five percent in 1998 (Bowers, 2000). Today, Americans spend half of their money used to buy food at restaurants (Schlosser, 2002). Additionally, in 1995, Americans ate 34 percent of their calories away from home, jumping from only 19 percent in 1977 - 1978 (Marcus and Spake, 2002). The average number of restaurant meals purchased per person in 1984 was 113, and in 2000 that number was 141 (Tillotson, 2002). Overall, restaurant sales have increased 234 percent in the past 22 years (Tillotson, 2002).
Along with eating out, take out food from restaurants has increased in consumption 51 percent between 1984 and 1996 (Bowers, 2000). Nutrient levels, 1900 -present &n...
Free research essays on topics related to: twenty five percent, late twentieth century, fast food restaurants, fast food industry, early twentieth century
Research essay sample on Late Twentieth Century Early Twentieth Century
