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Food in 1900-1910
In the early 1900s, many people still relied on agriculture as their food source. They used their own land, and also raised their own livestock. Markets were not easily accessible due to transportation issues, so most people grew food and harvested livestock. Milk and dairy were not the focus of the diet in the early 1900s, and most ate potatoes at least once a day. Healthy stews with potatoes, fresh fish or other meat, and fresh vegetables were cooked over open fire. -
Development of food in the 1920-s-1930
In the 1920s, rural Rural America was still relying on producing their own food, but those in cities were becoming fascinated with experimenting with different recipes and cultural dishes. There were also multiple "sweets" such as the Baby Ruth candy bar invented. They were marketed as healthy, inexpensive alternatives to full meals when someone needed to eat quickly. Refrigeration allowed for the invention of frozen foods, and canned foods also became popular. -
Food development in the 1940s-1950s
In the 1940s, the United States was at war. In 1942, the US began rationing sugar, canned goods, milk, cheese, and other necessities. Farmers and butchers got creative, and began to sell untraditional cuts of meat to hungry consumers. As the war ended and the 1950s began, the fast food industry began to emerge nationwide. -
Food development in the 1960s
In the 1960s, people began to experiment with more ethnic foods. There were cooking shows on the television that allowed people to learn to cook French food and many others. The aluminum can allowed for longer shelf life, and there were several snack inventions such as Pringles. Diet soft drinks such as Tab and Diet Pepsi were also invented in the 1960s, and marketed specifically to women. -
Food development in the 1980s
In the 1980s, population growth began to require greater volume of food development. Processed fruits, vegetables and boxed "dinners" begin to replace fresh foods. In spite of this, the country was also becoming obsessed with dieting, leading to processed and boxed diet meals such as lean cuisine.
