1940+

Women were busy raising families after WWII, enough to create the baby boomer generation. There was faith in the American economy. Electricity was securely in the kitchen, which made food preservation, food processing, and clean-up easier. Frozen foods and other convenience foods were gaining acceptance in the marketplace. As the decades progressed, women entered the work force and spent less time at home, unwittingly creating a media-influenced generation.

The following articles contain details of this time period:

Huckle-My-Butt is an old-timer New England drink recipe from the 1920s book, Here’s How: Mixed Drinks from the 1941 edition. CNN article brought to our attention by Cindy Traynor.

Visit the 1950s kitchen at Lansing Michigan’s Historical Museum (PDF). A youtuber posted a casual view of the exhibit:

1940s kitchen.

Sisters cooking together made the work more fun…particularly with their loved-ones waiting for the results of their cooking! Note: Linoleum floor, packaged flour, low kitchen table being used as a work table.

old country kitchen.

Old country kitchens still exist in the rural areas throughout the United States. Notice the wood-burning Atlantic stove, made in Portland, Maine circa 1920 with the attached hot-water heater.

Flickr has some great kitchen pictures…I’ve sorted through to find the best kitchen scenes. To help navigate, each picture opens in a new window.

Vintage Reinactments – Fun to ham it up!

Good Old Days

Tradition Lives On…

Flickr Groups

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Acadian 1950s kitchen from the Pelletier-Marquis House Museum in St. Agatha, near Canada in upstate Maine
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Valentine Diners were made of metal and manufactured in Kansas. On their website you’ll discover the history of these pre-fabricated metal lunchrooms and diners — even including the White Castle buildings.

For a closer look at the early fast-food industry visit the Kansas Museum of History in Topeka.

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I read in an industry book that the cosmetic industry had a ten year plan in the 1960s to lessen expensive pigments contained in face make-up and replace much of the pigment with water. To sell the consumer on actually wanting more water in cosmetics instead of the more expensive “pancake” pigments took companies 10 years of promoting “the natural look”–yet it worked–it worked so well that many women in the 1970s decided they didn’t need make-up at all! It probably took another 10 years of marketing to increase cosmetic sales after the natural look became popular. Remember how strange it looked in the 1980s when magazines were bringing back ‘bright reds’ to faces?

My point? I’m wondering about the Natural-Foods-Movement beginnings. There may be some real health concerns, or some spiritual concerns, but did the soy industry have their own “10-year plan?” We now consume more soybeans, one of the largest US crops, in their different forms, than we did before the health-food wave. Many Americans eat tofu, soy-enriched processed foods, and soy-based faux meats. Meat consumption is down. Soy plants are mostly genetically modified and plant life can be patented.

The Natural-Foods Movement didn’t originate with the 1960s counter-culture. The Food and Drug Administration [FDA] began looking into problems of chemical preservatives in foods as early as 1862. In 1874 the adulteration of milk with water and chemicals was discussed by the FDA, along with experiments on the effects of arsenic and copper pesticides on plants and the possibility of harm to humans.

Here is the list of the 40 Natural Foods Cookbooks offered for sale, shown in the above video. All the books cost $104.00 plus shipping, but we will sell you the lot of them for $ 90.00 with FREE shipping within the USA to your PayPal-verified address.