Word: foodes
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Dates: during 1950-1959
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...average new supermarket now devotes 80 ft. of space to frozen foods, carries as many as 100 different cake, cookie and biscuit mixes, about 50 kinds of baby food, shelf after shelf of quick rice, instant salad dressing and other jiffy goods. The housewife can buy her frozen potatoes whipped, French fried, crinkle cut, hashed, creamed, diced, stuffed baked, escalloped, puffed, pattied, rissoléd-and home fried. She can pick up scores of different frozen complete meals, buy dozens of frozen vegetables from peas (the favorite) to chives, soups that run from tomato to wonton...
Cornish Hen Perigourdine. All this,added to the return of veterans from posts abroad and the great increase in travel, has upgraded and greatly widened U.S. food tastes, whetted appetites for exotic new dishes. Many Americans who only ten years ago thought that an artichoke was part of an automobile now serve it regularly at table; Artichoke Industries of Castroville, Calif, froze 2.9 million artichoke hearts this year. Sales of such fancy foods in the U.S. have more than doubled since 1954, last year passed the $100 million mark. Charlie Mortimer put General Foods into the field...
...much does the new convenience cost the U.S. housewife? Couples and small families agree that the price is right, but large families often find prepared food portions too small, priced too high to buy in quantity. Gourmet foods are almost uniformly expensive. Yet a U.S. Department of Agriculture study showed that if a typical consumer bought $100 worth of regular foods, they would cost him only 61? less than if he had bought the serviced equivalent. The food industry points out that the extra costs of "conveniencing" foods can be considered the expense of maid service. Says Charlie Mortimer...
...trader, biologist and Yankee tinkerer from Gloucester, Mass. On a trip to Labrador some 40 years ago, Birdseye began to wonder why fish and meat that he froze quickly in the -50° temperature tasted just as good and fresh when he cooked them six months later, while food frozen by the old, slow method lost much of its quality and flavor. Birdseye persisted until he found out why: quick freezing prevents formation of large cell-destroying ice crystals. He went back home to Gloucester, worked out a commercial quick-freeze process, set up the business that became the foundation...
Postum was founded in 1895 by a health-food fan named Charles William Post, who invented Postum and Grape Nuts, one of the first cold cereals, built a thriving business in Battle Creek, Mich, before he died in 1914. Later, under President Colby Chester and Chairman E. F. Hutton (who married Post's daughter Marjorie), the company diversified so fast by buying up other companies that the big shopping bag was renamed General Foods. As it continued to grow under Austin Igleheart, who had joined Postum in 1926 when it purchased his family-run company (Swans Down cake flour...