Tastebuds at war?

Michael Pollan’s book “Cooked” has interesting tidbits of history throughout.

Who thinks about how WWII, now several generations removed from everyday life, still impacts all of us, even in our homes? Yet it does.

As Pollan states, “Beginning after World War II, the food industry labored mightily to sell Americans – and American women in particular – on the processed-food wonders it had invented to feed the troops: canned meals, freeze-dried foods, dehydrated potatoes, powdered orange juice and coffee, instant and super-convenient everything.”

Then he goes on to quote Laura Shapiro, in her book Something from the Oven: Reinventing Dinner in 1950s America, the food industry strove to “persuade millions of Americans to develop a lasting taste for meals that were a lot like field rations.” He adds, “[t]he same process of peacetime conversion that industrialized our farming, giving us synthetic fertilizers made from munitions and new pesticides developed from nerve gas, also industrialized our eating.”

Points to ponder …

Terri Jenkins-Brady