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2016FallSymposiumURCreativityEngagement has ended
Tuesday, December 6 • 10:35am - 10:55am
Economics Of Cornbread

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This project looks at the change in published cornbread recipes during the period in which the southern Appalachians industrialized. Published cookbooks were used to establish changes in foodways, and data from the University of Virginia demonstrated the rise in industrial output as a proportion of the region’s economy. The rise of industry and the wages associated with it, led to an increase in the opportunity costs of preparing meals using home-produced ingredients. When people chose to work outside the home, the foodways shifted. For example, shortening took the place of lard in cornbread and biscuits, and macaroni and cheese became popular.


Tuesday December 6, 2016 10:35am - 10:55am
035 Karpen Hall

Attendees (1)