Corned Beef, Gelatin, 'White Sauce' and Other Staples of 1930s American Cuisine

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A family sit down to Thanksgiving dinner, circa 1935.

During the 1930s, a depressed economy and widespread poverty affected the diets of most Americans, leading to many boiled vegetable, milk and gelatin-based dishes. In A Square Meal: A Culinary History of the Great Depression, authors Jane Ziegelman and Andrew Coe look at the diets of Americans and the ways in which the government, including First Lady Eleanor Roosevelt, created menus designed to deliver nutrition, if not great taste, to American families.

Events: Jane Ziegelman and Andrew Coe will be at the Tenement Museum (103 Orchard Street) at 6:30 p.m. on September 7th, and at the 92nd Street Y (Lexington Avenue at 92nd Street) on September 13th at 12 p.m.