Operations Management - Book1.p - Dr. Abdulfatah A. Salem
Master Presentation
1. November 13, 2009 Cultural Panel– Food of the 1930’s Presented By: Taylor Doak Abdul Rezai SanzharTorekz Grace Wetherington Rhiannon Clause
2. Taylor Doak How American Legislation Changed to Accommodate The Hard Times
3. Food in the 1930s “The meat on a young squirrel is tender and best cooked simply- pan fried, perhaps with a white wine sauce on the side. Grilling is good too. Stir-fried squirrel head is another delicacy because of tender cheek and neck meat, and of course the scoop of brain that goes down in one swallow, just like oysters, just in time before you worry about squirrel disease or anything like that.” America Eats (Willard 24)
4. What’s being Produced? Corn Beans Rice Cabbage Peppers Tomatoes Chicken was not consumed often due to its higher price
5. Make the Best with What You Have Used manure to fertilize fields Arsenic poison used for pesticides Copper sulfate used for herbicides 15 hours labor = 100 bushels of corn $765 million a year 32 percent of all exports 13 % reported having electricity Average- $0.13 per bushel (livinghistoryfarm.org)
6. “Threshers dinner” Meal would be as extravagant as the host could make it. Home decorated Large feast Attempt to outdo neighbors with display of status
7. Women were not allowed around BBQ because meat was not able to breathe Beer typically saved for men leaving the fields, not women
8. Roosevelt's Legislation 1938- Agriculture Adjustment Act (AAA) balance supply and demand for farm products (corn, wheat, cotton, rice, peanuts, tobacco, milk) so that prices would support a decent purchasing power for farmers Federal Assistance for school lunches 1939- Food Stamps Vice President, Henry A. Wallace Hybred seed corn
9. New Deal To combat job loss, the Farm Security Administration (FSA) and Civilian Conservation Corporation (CCC) began. These groups provided work for over three million unemployed farmers serving the community by building roads, buildings, telephone lines and clearing-up the streets.
10. Food distribution Program People dying of starvation during a weak economy Farmers burned crops and destroyed livestock due to low demand 1935- Congress authorized U.S. department of Agriculture to buy unsold product from farmers and channel them through local agencies to feed the hungry (schools, summer camps, charitable org., needy families)
27. "a gray, black human snake" Soup Kitchens A place where food is offered free or at very low cost to the needy. In January 1931, 82 bread lines in New York City served 85,000 "meals" daily! Bread lines A line of people waiting to receive food given by a charitable organization or public agency. video Formed as early as 4 a.m. With waiting time for men -two to three hours before they could sit down inside a soup kitchen.
28. Soup kitchens as a Powerful equalizer It was difficult for hard-working people to swallow their pride when hunger drove them to a soup kitchen. -Video Men who experienced the waiting in line recall the personal shame of asking for a handout, unable to care for oneself or to provide for others. Most men found it difficult to look into the eyes of other men in line, who, if asked, had similar stories to tell.
29. “Cup Coffee & Doughnuts” by Al Capone and his crew Chicago’s first soup kitchen opened in 1931
39. Newly Invented Popularized Foods Even though many families were waiting in lines for free food, there were many new foods that became invented or introduced during the Depression such as -- Spam --Bisquick --Kraft Mac n’ Cheese -- Toll House Chocolate Chip Cookies --KrispyKreme Doughnuts -- Nestle Chocolate Chip Cookies -- Good Humor Ice Cream Bars -- Rice Krispy Treats
40. Kool- Aid In the 1920s Edwin and Kitty Perkins ran a mail order business out of Hastings, Nebraska. *One of the best selling products was a flavored drink syrup called "Fruit Smack". *It was sold and shipped in four ounce bottles but was difficult and expensive to ship. *1927 Perkins borrowed from the idea of Jell-O gelatin and made "Fruit Smack" a concentrated powdered fruit drink. *Originally called Kool-Ade, it sold well and was later changed to Kool-Aid. *Originally sold for10 cents but he cut the price in half as the Depression worsened
42. Candy Bars New In The 1930’s *Snickers *Tootsie Pops *Kit Kat Bars *3 Musketeers *Heath Bar *Wild Cherry Life Savers *Mars Almond Bar *Fifth Avenue *Chunky Chocolate Bars *Rolo *Smarties
44. Convenience Foods Foods that require little to no preparation or cleanup --Commercial Foods --Frozen Foods --Snack Foods
45. Home-cooked: Staples Prerequisites for every 1930’s Kitchen— Flour Sugar Salt Milk Eggs Butter Corn Meal Corn Starch Baking Soda Baking Powder
46. Home- cooked: Subsitutions In the 1930’s frugality was key. Out of ____? Try these substitutions instead No eggs? Use 1 Tbs. soy flour plus 1 Tbs. water for each egg. For baking, you can try substituting 2 Tbs mayonnaise for each egg. No buttermilk? For each cup, add 1 Tbs lemon juice or white vinegar to milk and let stand a few minutes. No Baking Powder? Use 1 tsp baking soda plus 1/2 tsp cream of tartar for each teaspoon of baking powder.
48. You Can’t Have Any Pudding If You Don’t Eat Your Meat… Many families in the 1930’s could not afford the luxury of beef or chicken at every meal. For these families, the meat dish was usually saved for Sunday. Other families found other sources for their proteins…
49. The Joy of Cooking- Squirrel, Suckling Pig, and Pigeon What became the most sucessful cookbook ever published in America was first released in 1931. The Joy Of Cooking included such chapters as Canning and Pickling, Cocktails, and how to use ‘exotic’ meats- i.e. squirrel, opossum, and raccoon.
