OPINION
OPINION | COLUMNISTS: Sandwiching in the past
Bread-wrapped discoveries from years gone by reveal much about our history
by
PAUL FREEDMAN, KEN ALBALA, MEGAN ELIAS, ANDREW P. HALEY AND IMOGENE L. LIM THE CONVERSATION
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Arkansas Democrat-Gazette illustration by John Deering
Everyone has a favorite sandwich, often prepared to an exacting degree of specification: Turkey or ham? Grilled or toasted? Mayo or mustard? White or whole wheat?
As food historians, we want to share how the sandwiches we eat (or used to eat) do more than fill us up during our lunch breaks. In their stories are themes of immigration and globalization, of class and gender, and of resourcefulness and creativity.
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When Did Following Recipes Become a Personal Failure? Laura Shapiro
This article was published online on March 14, 2021.
Last spring, early in the pandemic, the host of a radio food program called to ask whether I thought the lockdown would catapult women back to the 1950s. That sure looked likely: Families were home demanding three meals a day, and most of that food was coming from their own kitchens. I started wondering whether the pandemic would succeed where years of cajoling on the part of cookbook writers had failed. Maybe we really had been launched into a new era of cooking from scratch, and would see people joyfully plying their families with homemade grain bowls long after the return of recognizable daily life.