Pre_PostCivilWarMigration_update3

Pre_PostCivilWarMigration_update3 - Pre & Post Civil War...

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Pre & Post Civil War Pre & Post Civil War Migration Migration Sarah Josef HM 324
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Food 1800 - 1860 Preserved food Salt pork, bacon, smoked meat/sausage Pickled veggies such as beets, carrots Pickled meat such as pigs feet Minced meat Milk Goats & cows Root cellars Cool, dark, dry place for storage of root veggies and fruit such as apples
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Salted Pork
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Food 1800 - 1860 White potato vs. sweet potato Sweet not accepted well White accepted in 1840’s with Irish immigration and the Irish potato variety Irish chowders Introduced combo of potatoes and milk to soups to form chowders Clam chowder British method of cooking Over cook it! Little seasoning
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Food summary 1800 - 1860 Alcohol vs. water Learned to drink water from Native Americans 50% decrease in alcohol by 1840 Molasses, maple syrup, honey primarily Manner of eating in South vs. North Big plantations vs. rural Average Northerner
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Molasses
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Overall Nutritional Quality of Typical American Diet High in fat, salt and alcohol High in starch and meat Low in veggies and fruit Low in vitamins & minerals Result: low life expectancy
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Pre-civil War (1800 – 1860) Movements that influenced the culture Temperance Health Food Abolitionists Women’s Suffrage
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Temperance Movement Started with American Revolution Reaction against public drunkenness Considered a women’s issue Three camps Recipes changed to remove alcohol Sweet cider as substitute Mincemeat changed Innocent Plum Pudding; Temperance Cake; Temperance Punch Increase in coffee, tea, hot chocolate consumption
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This note was uploaded on 10/16/2011 for the course HTM 324 taught by Professor Staff during the Spring '11 term at S.F. State.

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Pre_PostCivilWarMigration_update3 - Pre & Post Civil War...

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