Cornmeal and Cider: Food and Drink in the 1800s

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Editorial Reviews

Children's Literature - Greg M. Romaneck
Imagine living in an age when there were virtually no prepared foods. In the 19th century primarily women dealt with food preparation. Rather than heading over to the supermarket or popping dinner into a micro-wave, 19th century housewives had to pluck chickens, dig vegetables from their gardens, and cook over an open fire. In an age when the leading cause of death for adult women was burns accrued from hearth fires, food preparation was not only arduous but also dangerous. It is the topic of food and drink in the 19th century that encompasses this fascinating social history book. As part of the Daily Life in the 1800's series, this particular publication combines well researched text with multiple period illustrations to offer readers a nice overview of a social history subject. The text is augmented by insertions that encompass period news headlines, advertisements from the era, recipes, and first person accounts. Readers should come away from this book with a better understanding of what 19th century Americans consumed, how their meals were produced, and what effects nutrition or the lack thereof had on individual lives. Reviewer: Greg M. Romaneck
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