Lecture+03 - E.Garcia2013 Lecture3Maintopics...

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Lecture 3 Main topics In the early 1800s , pork, corn, potatoes, bread and butter were mainstay items in the American diet, although regional variations existed. The consumption of fruits and vegetables was limited; the most common were apples and cabbage, respectively. Alcohol was readily available and inexpensive. Liquor (most often whiskey and hard cider) was a regular part of everyday meals. (McGee p.760 “Whiskey in America”) Temperance Movement : an organized effort to ban the consumption of alcohol in the U.S. The anti alcohol crusaders were convinced that many social problems were related to alcohol abuse. Most members of the temperance organizations were women. They believed that alcohol abuse was a major detriment to the family. Carrie Nation became the personification of radical temperance; she was the most infamous anti saloon crusader. In 1920 came a National Prohibition law. Alcohol became legal again in 1933. PROHIBITION is the dry 13 year period 1920 1933. 19th century Dietary/Health Reform The Health Reform Movement began in opposition to the diet prevalent at that time: high consumption of meat (often salt pork), refined carbohydrates, alcohol consumption, and to establish more balanced, moderate habits (see McGee p.463 ). It mainly promoted a vegetarian diet, and use of whole grains. Sylvester Graham was a Presbyterian minister and dietary reformer. He became a crusader for proper eating and temperance. He believed that diet was the determining factor in health. Graham promoted a vegetarian diet based on whole grains, unseasoned foods, and daily exercise. He believed that highly seasoned foods and meat were stimulating, sinful food. Graham marketed whole wheat flour and products (as crackers), made of Graham flour.
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