The American Century Cookbook by Jean Anderson (Clarkson N. Potter, 1997) is a
treasure trove of 20th century food information. Mixed among the recipes are
short articles about the introduction of many foods, including Kool-Aid, Coca-
Cola, Ritz crackers, Fritos, and, yes, Kraft Macaroni & Cheese!  It also gives
historical background of recipes; for example, the proliferation of Jell-O and
Campbell's Soup-based recipes that appeared with the introduction of those
foods.

For example, here's the facts given on M&Ms: They were introduced in 1941 in
six colors: red, green, yellow, orange, brown, and violet. Tan replaced violet
in 1949, and blue replaced tan in 1995. Peanut M&Ms were added in 1954. In the
1980s, space shuttle astronauts asked for M&Ms to be included in their
rations.

Can you tell I love this book? :-)

The author is a food writer and cookbook author, and her sources are well
documented. Hope this helps!

Jennifer Leo


In a message dated 99-02-18 15:08:57 EST, you write:

<<  -----Original Message-----
         From:   Jack Lufkin [SMTP:[log in to unmask]]
         Sent:   February 18, 1999 10:40 AM
         To:     [log in to unmask]
         Subject:        food history

         Okay you diligent historians out there!!

         What is the definitive, must have, book which accurately documents
 the
         history of the food industry in the USA in the twentieth century,
 one that
         explains production and packaging changes, the introduction of new
 foods
         like M & Ms and macaroni and cheese, etc.  I need a reliable
 narrative
         reference tool.

         Thanks and have a good lunch!

  >>