The Tastemakers (or How Bacon Became Trendy)
Posted February 24, 2015on:
The high gluten promotion in historic Stockton flour sack displayed at the Winona County History Center caught my eye. A Wingold flour sack also promotes high gluten. High gluten flour hasn’t gone away, but we know the promotion now (and dietary need for others) is Gluten Free.
How – and why – have our eating habits have changed? The Tastemakers, a fascinating look at past, current and emerging food trends gives insight and a cultural history of recent food trends such as Cupcakes, Celebrity chefs, Cronuts, Fondue, Health foods, Ethnic foods & BACON!
Journalist David Sax who analyzed trends and data, explains clever promotion along with the economic need to increase pork sales during the “other white meat” trend” were factors in the recent bacon trend. All the trends I had encountered – chia seeds, Red Prince apples, Indian cooking, food trucks – were ultimately motivated by commerce. What drove people to open one more cupcake bakery. . . wasn’t their desire to unleash the perfect strawberry buttercream on the world – it was to make a buck. Food trends were products of capitalism. . . . (Baconomics: 101, Ch 10)
“Marketing: Someday my Red Prince Will Come” offers a look at the high cost of developing and marketing specialty apples such as the Red Prince grown in Canada or specialty apples like Honeycrisp or Sweet Tango developed by the University of Minnesota.
“Taco Trucks: Food Politics” is an interesting account of the difficulty food truck operators faced trying to get more selling spaces in Washington D.C. Now we see them everywhere.
What about Bacon? Some reports claim say the trend is fading, others disagree.
The Tastemakers is a fun read for foodies or people interested in advertising and change.
I loved this book and an excited about interesting possibilities for curriculum connections in economics, family and consumer science or sociology. It would be fun to enhance the study the history of food and food related trends with primary sources. There are an abundance of resources. Here a couple to get you thinking.
The story of a pantry shelf, an outline history of grocery specialties (Butterick, 1925) discusses the “evolution of five [food} decades.” Advertising and the ingenuity of American enterprise were identified as key influences on what we eat. How does your panty shelf compare to the 1925 example? The book is one of hundreds of items in Prosperity and Thrift: The Coolidge Era and the Consumer Economy, a Library of Congress collection of documents, books, photos and ephemera.
Feeding America: The Historic American Cookbook Project highlights a part of America’s cultural heritage for teachers, students and researchers. 76 digital cookbooks represent influential and important cookbooks from the late 18th century to the 20th century. They are for lifelong learners of all ages.
What cookbooks would you include in your historic cookbook collection?
What are you nominations for an update to The Tastemakers?
Primary sources offer engaging learning opportunities for classrooms. Learn how!