In the early 20th century, nutrition science sparked the modernization of the American diet. Soon after, World War I brought about the state’s management of food on a large scale, changing what and how Americans ate.
Lloyd Harrison, "Corn: The Food of the Nation," 1918. This Food Administration propaganda poster advertised some of the many uses of corn, one of the most prominent of the substitute foods administrators promoted.
Photo courtesy Library of Congress
"Modern Food, Moral Food" by Helen Zoe Veit, weaves together cultural history and the history of science to bring readers into the strange and complex world of the American Progressive Era that left a profound mark on the American diet.