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Paul- Southern special food, dessert, and drinks Edit

Southern Food and Drinks

Boyd K. Packer, a religious leader, said, “Use it Up, Wear It Out, Make it Do or Do Without!”  During the 1930s, everyone had a hard time getting food and money due to the Great Depression. Even though the supply of food and drink was scarce during the Great Depression, Southerners found many special cuisines and drinks. Eventually, the Great Depression influenced southern food and drinks.

Although having desserts were somewhat expensive, the Southerners hadn’t given up this extravagant habit . “somewhat luxurious dessert also evolved from Jell-O and Chiffon pies.” (Encyclopedia) Chiffon pies were very light, has an airy texture and a lot of cream. In 1930, lemon, pumpkin, chocolate, and pineapple were the favorite flavors of chiffon pies. “On the other end of the spectrum, a lot of people ate cake for their desserts, which contains Lady Baltimore cake.” (Encyclopedia)  This cake was one of the Southern specialty, which contained raisins, nuts, cherries, vanilla and more. Most of the upper and middle-class people ate this cake. During the depression, deserts were hard to eat for the middle-class and low-class people, but they still bought a cheap but luxurious cake and pie.

The meat was a food that showed hospitality and respect towards guests as a sign of good manners. During the traditional holiday, one of the meats they ate was Whole Hog Barbecue. Whole Hog Barbecue also is known as “pig pickin’ is a food that put all the pig on a grill. The traditional Southern barbecue became popular because of the Whole Hog Barbecue. In addition, “Families who live near hunting and fishing were able to get meats.” (Encyclopedia) A duck, geese, and rabbit were popular animals to hunt during this time. Hunting affected a lot of families differently; some did it more as a need to supply their family, while others didn’t do it at all. Hospitality was very important during this time because it showed respect towards their guest and it was a sign of good manners as well.

The American Prohibition was a ban on the production and importation of alcohol, which was active during 1920 to 1933. Due to The American Prohibition, Southerners created new types of drinks in South like Kool-Aid which was brought in 1927 and Dad’s Root Beer which was introduced in the 1930s. Kool-Aid is a drink that has a lot of flavors and mixed with a powder and water. Dad’s Root Beer is an American root beer created in Chicago in 1937 by Ely Klapman and Barney Berns. “The American Prohibition helped boost the popularity of iced tea and carbonated drinks because they were not able to drink illegal wines and more.” (Southern Food Ways) Iced tea began to be shown often in most southern cookbooks during this time. The American Prohibition which is a ban on illegal alcohol, made ice tea, carbonated drinks, and new types of drink be popular.

There were a lot of people who were poor during the Depression, but Southerners found many special foods and drinks. For one thing, some people thought that they had a happy life because they had a food that was cheap but fancy food. For example, Jell-O, chiffon pies, and Lady Baltimore cake were the most famous desserts during the Depression. Whole Hog Barbecue and food that were provided by hunting were the most famous food that people ate during the holidays. Iced tea and carbonated drinks were the most famous drink during the Depression.  “Good food is the foundation of genuine happiness.” (Auguste Escoffier)  


Works Cited

BACKGROUND SOURCES:

“Food 1929-1941.” Historic Events for Students: The Great Depression, Encyclopedia.com, 2 Aug. 2002, www.encyclopedia.com/education/news-and-education-magazines/food-1929-1941. Accessed 14 Apr. 2017.

PRIMARY SOURCES:

Ruth, Amy. Growing up in the Great Depression, 1929 to 1941. Minneapolis, Lerner Publications, 2003.

NEWSPAPER/MAGAZINE ARTICLE:

Pinchin, Karen. “How Slavery and African Food Traditions Shaped American Cooking.” National Geographic, National Geographic Society, 14 Apr. 2017, news.nationalgeographic.com/news/2014/03/140301-african-american-food-history-slavery-south-cuisine-chefs/. Accessed 17 Apr. 2017.

PHOTO:

Sanders, Harland. “Kool Aid.” Farming in the 1930s, Living History Farm, 23 Mar. 2003, www.livinghistoryfarm.org/farminginthe30s/life_07.html. Accessed 21 Apr. 2017.

Julie, J. “Lady Baltimore Cake Recipe.” Vintage Cake Clip Art and Recipes, The Old Design Shop, 5 Nov. 2015, olddesignshop.com/2015/11/vintage-cake-clip-art-and-recipes-2/. Accessed 20 Apr. 2017.

Harris, Brooke. “An Irresistible History of Southern Food.” History of Southern Food, Overstock, 5 Mar. 2012, www.overstock.com/Books-Movies-Music-Games/An-Irresistible-History-of-Southern-Food-Four-Centuries-of-Black-Eyed-Peas-Collard-Greens-Whole-Hog-Barbecue-Paperback/8471827/product.html?utm_campaign=Pinterest%20Buy%20Button&utm_medium=Social&utm_source=Pinterest&utm_content=pinterest-buy-button-0767148cf-1d40-434e-b426-628c1394cff2. Accessed 23 Apr. 2017.

WEBSITE:

Egerton, John. “Southern Food: A Popular Press Primer.” All about Southern Food, Southern Foodways Alliance, 23 Sept. 2015, www.southernfoodways.org/scholarship/southern-food-primer/. Accessed 16 Apr. 2017.

Levith, Will. “Writing the Culinary History of the Great Depression.” RealClearLife, RealClearLife, 12 Oct. 2016, www.realclearlife.com/featured/writing-the-culinary-history-of-the-great-depression/. Accessed 14 Apr. 2017.

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