Cheese Is Gaining, Milk Is Losing
[imgbelt img=slhwarposter320.jpg]A new report shows how women’s employment, farm subsidies, pamphleteers, and technology have determined what there is to eat.
[imgcontainer left] [img:molasses320.jpg] [source]Badagnani, via wikiBlack strap molasses was once a staple of the Southerners’ diet. Now it’s sweetener non grata.
When was the last time you ate molasses, or even heard the word? For the uninitiated, \mə-ˈla-səz\ is a syrupy byproduct of refining sugar: “the brownish liquid residue left after heat crystallization of sucrose.” It sounds, and looks, quite a lot like shoe polish.
We rummaged out a bottle of the stuff last fall to make gingerbread, but it hadn’t been opened for a long, LONG time. It will likely be years before we unscrew that dusty bottle again.
A new report from the Economic Research Service shows that our molasses deficit is ordinary. A hundred years ago this goop was “one of the“three M’s” in Southern sharecroppers’ core diet—meat (salt pork), molasses, and meal (cornmeal),” but these days, though supply and consumption of sweeteners are way up, molasses is generally out of the mix. Corn syrup, says the ERS, now accounts for nearly 40% of our sweetener supplies, because of a combination of federal actions: subsidies for corn, changes in trade, and investments in higher corn yields.
“Tracking a Century of American Eating” proves that what we eat is as susceptible to fads and trends as hemlines are.
[imgcontainer left] [img:slhwarposter320.jpg] [source]The Food Museum