The Invention of the American Meal

Friday, December 13, 2013

Food historian Abigail Carroll describes how our eating habits reveal as much about our national identity as the food on our plates. In Three Squares: The Invention of the American Meal, she shows how the Americans abandoned a rustic, single mid-day meal for complex roasts, sides, desserts, and—increasingly—processed foods.


Abigail Carroll
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Comments [4]

Kate from Hamilton Heights

GREAT segment, thanks!

Dec. 13 2013 01:08 PM
Roger from Brooklyn

It's way too easy for commenters on the radio to say things definitely when they really don't know that what they are saying is wrong.
Mess does not derive from mess as in a messy place. It is from the Old French mes or portion of food.
Which over time began to be used as the name of the place where military personnel eat.

Dec. 13 2013 12:28 PM

VERY interesting!!

Thanks for this!

Dec. 13 2013 12:27 PM
Stephanie from Brooklyn

Interesting that very strong chocolate was considered medicinal. Chocolate contains a stimulant--I've actually gotten quite a buzz from a double (triple?) chocolate cake. So if the colonists' chocolate was that strong, it would be in the same category as tea or coffee for them.

Dec. 13 2013 12:27 PM

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