School Lunch Politics Read Free Page B

1997).
    55. See Rossiter, Women Scientists, 66; and Shapiro, Perfection Salad. Rossiter suggests that they sought to “train, “Americanize,” and generally “homogenize and upgrade these unwashed hordes into respectable middle-class citizens” (66).
    56. Velma Phillips and Laura Howell, “Racial and Other Differences in Dietary Customs,” JHE, September 1920, p. 396.
    57. Grace A. Farrell, “Homemaking with the “Other Half” along Our International Border,” JHE, June 1929, p. 413.
    58. Sophonisba Breckinridge, New Homes for Old (1921; rpt., Montclair, N.J.: Patterson Smith, 1971).
    59. Ibid., 132.
    60. “Notes from the Field,” JHE, October 1921, p. 527.
    61. Gillett, “Factors Influencing Nutrition Work, among Italians,” JHE, January 1922, p. 19. Also see Davis, Immigrant Health, 247. He says, “There is much that we may learn from these people ifwestudy their ways and customs and acquaint ourselves with their foods we shall be able to help them to adjust.” He claimed that during the 1918 flu epidemic, “gallons of American soups and broths were served to these people only to be thrown out untouched.” He concluded that “our milk soups are nutritious but so are theirs” (248).
    62. Lucy H. Gillett, “Factors Influencing Nutrition Work,” p. 14. Emphasis in the original. Also see Gillett, “How Can Our Work in Foods Be Made More Vital?,” 389, and her essay, “The Great Need for Information on Racial Dietary Customs,” JHE, June 1922. Michael M. Davis, in Immigrant Health and the Community, states, “Knowledge of the foods of the foreign born and of their native dietaries is the foundation of all success in this endeavor” (275).
    63. See discussion of Atwater’s theory in chapter 1 .
    64. Gillett, “How Can Our Work in Foods Be Made More Vital?,” 389.
    65. Gillett, “Factors Influencing Nutrition Work,” 19.
    66. Gillett, “The Great Need for Information on Racial Dietary Customs,” p. 258.
    67. Breckinridge, New Homes, 132. The story was reproduced in William M. Liserson, Adjusting Immigrant and Industry (New York: Harper and Brothers 1924), 69. He said the social worker discovered “that dampness in Polish houses and the tendency of paper to come off the walls were due to the continual flow of steam from the kitchen stove. The Poles boiled their food and boiled it for hours. The use of the oven was scarcely known. Cabbage soup, boiled meat, and pastry bought at the store were about all the food items they knew.”
    68. Breckinridge, New Homes, 122, 59. See also Michael M. Davis, Jr., and Bertha M. Wood, “The Food of the Immigrant in Relation to Health,” JHE, January 1921, pp. 19–20.
    69. Cummings, The American and His Food, 198.
    70. Breckinridge, New Homes, 127–28. (For this reason, Breckinridge favored more standardized grocery stores.) On the other hand, she found that the Italian groceries regularly stocked an impressive array of greens.
    71. See Donna R. Gabaccia, We Are What We Eat: Ethnic Food and the Making of Americans (Cambridge, Mass.: Harvard University Press, 1998; and Lizabeth Cohen, Making a New Deal: Industrial Workers in Chicago, 1919–1939 (New York: Cambridge University Press, 1990).
    72. Gillett, “Factors Influencing Nutrition Work,” 16.
    73. Breckinridge, New Homes, 124.
    74. See Irving Bernstein, Lean Years: A History of the American Worker, 19201933 (Baltimore: Penguin Press, 1966).
    75. Breckinridge, New Homes, 129. Also see Phillips and Howell, “Racial and Other Differences in Dietary Customs,” p. 399; Lucy Gillett, “A Minimum Food Allowance and a Basic Food Order,” JHE, July 1920, p. 324; and Salome S. C. Bernstein, “Home Economics in a Family Case Agency,” JHE, February 1926 p. 95.
    76. Karen Graves, Girls’ Schooling during the Progressive Era: From Female Scholar to