The Cowl - v. 47 - n. 2 - Sep 24, 1986

The Cowl - student newspaper of Providence College. Vol XLXI - No. 2 - September 24, 1986. 20 pages

Colonnade October 5, 1973

https://kb.gcsu.edu/colonnade/1689/thumbnail.jp

Consuming Victory: American Women and the Politics of Food Rationing During World War II

Life on the home front formed the most ubiquitous American experience during World War II. Americans in the early 1940s found themselves caught in a rapidly evolving world, which wrought changes both great and small on their daily lives. This project explores women’s responses to some of that change. The federal government created wartime agencies to control and direct most elements of daily life from public opinion, to factory production, to employment practices, to family food procurement. The Office of Price Administration was charged with creating a food rationing program to insure steady availability of foodstuffs at home while suppling the allies and military with the surplus. American women encountered this agency most frequently. Therefore, women’s responses to the wartime government and its programs are best seen by examining this relationship. American women used food as a method of expressing deeply held beliefs and through food worked to preserve their own versions of American culture. The Office of Price Administration struggled to force compliance with food-rationing programs largely due to their inability to understand and exploit women’s sentiments. As a result, black market activities proliferated throughout the war years. Women viewed these occasional illegal purchases and household hoarding as somewhat acceptable and necessary in their quest to guard the cornerstones of American culture. The Office of Price Administration’s refusal to energetically seek out female black marketers and sternly punish those found guilty only helped to create a general tone of acceptance. In short, women cheated food rationing programs because they didn’t fear detection and they saw these actions as serving their greater goal of maintaining the home in the face of the changes created by World War II. Women’s magazines and cookbooks supported these actions in a myriad of articles, menus, and recipes which encouraged women to cook without regards to the limits set by the OPA. Women on the home front forged a path that neither strictly followed government food dictates nor completely ignored rationing. For women the discussion never was about rationing anyway: it was about the home and maintaining stability in a world beset by change

Columns Summer 2000

Features the article To Touch the Past . An amazing tapestry of events has brought to the campus hundreds of ancient artifacts from the lands of the Bible.https://knowledge.e.southern.edu/alumni_newsletter/1143/thumbnail.jp

Sustainable Food Production and Consumption

According to the Food and Agriculture Organization of the United Nations, one-third of the world’s food produced for human consumption is lost or discarded. Meanwhile, the world needs to create a sustainable food future to feed the more than 9 billion people that are expected to inhabit the planet by 2050. The United Nations’ Sustainable Development Goals represent a global agenda for improving sustainability at a global level, and one of these goals (goal 12) is devoted to ensuring sustainable production and consumption patterns. This Special Issue intends to unify multidisciplinary areas of knowledge, under the sustainability pillar, based on knowledge about one of the most relevant agents for overall environmental impacts: food production and consumption. Therefore, the aim of this Special Issue is to highlight sustainability assessment in the contexts of agri-food production, food consumption, and food waste reduction to meet the needs of updating knowledge and developing new skills required by multiple social and economic agents. Food waste implies significant economic losses, ethical and social issues, adverse environmental effects, and considerable nutritional consequences, posing a threat to global sustainability. The purpose of this issue is to shine a light on the significance of research and practical initiatives engaged in the United Nations Agenda 2030 for Sustainable Development, specifically in protecting the planet by promoting sustainability in food production and consumption aiming at informing and influencing policy and practice globally

Pot-au-feu Japan: foods and weddings

As Japan underwent rapid modernization and economic expansion after World War II, its cultural complex transformed into a postmodern mingling of Western and Eastern cultures, merging modern and antiquated tradition (Heine 1995:29). The Japanese have absorbed many Western traditions without immigrating, or living outside of their own (Eastern) society; Japanese marriage rituals exhibit such Eastern and Western cultural minglings. Wedding receptions, regarded as mini-drama, contain traditions of old—material taboos, inedible wedding cakes, beer ceremony, the importance of the color white, as well as blended traditional-modern acts such as toasting champagne while wearing a kimono, and gift-giving rituals incorporating famous American jewelry store wares. Wedding businesses involve such rituals through the presentation of material cultures. This study seeks to understand changing Japanese behaviors and thoughts, asking why many Japanese choose to maintain aspects of tradition ceremony while engaging foreign elements of material culture in similar rituals—in this case, the food of a contemporary Japanese wedding (between the late 1990s and 2001). Additionally, French cuisine is a standard reception meal for modern Japanese weddings. Combinations of Japanese, Western and Chinese cuisines are also served in receptions, following French cuisine structure: hors d’œuvre, soup, meat, fish and desserts. By way of the author’s participant observation in and around wedding receptions and foodways of young Japanese females, this paper also examines diversity in Japanese individuals’ consciousness toward their own culture and heritage, focusing on the intentional incorporation of Western cultural influences into the traditional Japanese wedding ceremony

Prospectus, June 21, 1990

https://spark.parkland.edu/prospectus_1990/1015/thumbnail.jp

Washington University Record, November 12, 2004

https://digitalcommons.wustl.edu/record/2019/thumbnail.jp

Kenyon Collegian - September 27, 1973

https://digital.kenyon.edu/collegian/2070/thumbnail.jp

The Tiger Vol. L No. 6 - 1956-11-08

https://tigerprints.clemson.edu/tiger_newspaper/3719/thumbnail.jp