By Julia M. Gossard
“Never underestimate the ‘hangry.’” This might as well be one of the learning objectives in my Foundations of Western Civilization course at Utah State University. Whether the bread riots of the 1790s in France, the “Hungry 1840s,” or the starvation of Russian citizens after the conclusion of World War II, food (and access to it) has continued to be a mobilizing factor in history. By examining what people ate and how they ate at different points in time, we can know a lot about a particular era’s economic conditions, social mores, political conflicts, religious issues, and nutrition.
By Kaete O’Connell
Last winter while leafing through the Official File at the Truman Library for material on Herbert Hoover’s 1947 economic mission to Germany, I was struck by a vibrant burst of color. The monochrome of telegrams and correspondence was replaced by colorful sketches of chickens, Lifesaver candies, and a family of beans marching to a can for preservation. The drawings were bound together with thank-you notes penned by young recipients of US food relief. German children clearly appreciated the “gift” of food, pleasing occupation officials keen to capitalize on American charity.
Scott Alves Barton defended his dissertation, Feeding the Gods: Sacred Nagô Culinary Religious Culture in Northeastern Brazil, and was awarded his PhD in food studies from New York University in May 2016. Scott continues to maintain affiliation with NYU as an adjunct instructor, and is developing a collaborative multi-media project studying food and foodways as a locus of community development in the nascent days of the Black Arts Movement, second-wave African American Feminist Movement, and Civil Rights Movement in New York City.
The National Endowment for the Humanities celebrated its 50th anniversary last September with a conference in Charlottesville, Virginia: Human/Ties. Asking what it means to be human, the events ranged over several themes, including democracy, race, and warfare. Under sunny skies and starry nights, the events (all free and open to the public) allowed luminaries from the humanities, all supported in some way by the NEH, to exchange ideas with new and old supporters of the humanities.
By Rick Halpern
The Denver omelet is a near ubiquitous offering on diner and greasy spoon menus across the country, but what is the home city’s spin on this American perennial? And what can the culinary history of this dish tell us about the social history of the frontier West? Why not take advantage of a few days in Denver for the 2017 AHA annual meeting to explore these questions?
By Rachel Snyder
Applying for college is stressful enough without having to pick a major. That is why after writing a personal statement, answering philosophical questions in less than 500 words, and providing character references, I wasn’t ready to click a box declaring my plan of study for the next four plus years. The decision seemed binding and final—I clicked “undecided.”
By Maia Surdam
Most Americans today do not think about cake when considering this year’s election. But perhaps we should. Had we been colonists in New England or denizens of the new republic, cake would likely have been on our minds and in our bodies during election season. At our present moment, when political tensions run high and many Americans wait eagerly for the arrival of November 9, one might wonder why it’s worth thinking about cake and politics.
This past May, my classmates and I were discussing the latest fad in summer indulgences: wine ice cream. Ice cream and alcohol have been commonly paired in the past as a trendy treat, and wine ice cream is just the most recent innovation of the classic American dessert. In addition to being tasty, however, wine ice cream is perhaps the culmination of a coupling that has deep roots in history. In fact, it is clear that America’s favorite dessert—ice cream—must thank Prohibition for its variety and lasting popularity.