thanks, another person has suggested it and I will get it.  I got hungry
for breakfast after reading your note!At 06:52 PM 2/18/1999 EST, you wrote:
>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!
>
>  >>
>