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Changing Pattern of Food Preparation of Small Town Families in Mississippi

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Changing Pattern of Food Preparation of Small Town Families in Mississippi Mississippi State University Scholars Junction Mississippi Agricultural and Forestry Bulletins Experiment Station (MAFES) 5-1-1945 Changing pattern of food preparation of small town families in Mississippi Dorothy Dickins Follow this and additional works at: https://scholarsjunction.msstate.edu/mafes-bulletins Recommended Citation Dickins, Dorothy, "Changing pattern of food preparation of small town families in Mississippi" (1945). Bulletins. 256. https://scholarsjunction.msstate.edu/mafes-bulletins/256 This Article is brought to you for free and open access by the Mississippi Agricultural and Forestry Experiment Station (MAFES) at Scholars Junction. It has been accepted for inclusion in Bulletins by an authorized administrator of Scholars Junction. For more information, please contact [email protected]. BULLETIN 415 MAY 1945 Changing Pattern of Food Preparation of Small Town Families in Mississippi By DOROTHY DICKINS MISSISSIPPI STATE COLLEGE AGRICULTURAL EXPERIMENT STATION CLARENCE DORMAN, Director STATE COLLEGE MISSISSIPPI TABLE OF CONTENTS Page Scope of Study 3 Description of Families 3 Size and schooling of members 3 Food and nutrition background 4 Planning and cooking of meals 5 Classification of Families 6 By soil area and race 6 By housing value and race 8 Changing Food Preparation Pattern... 8 New dishes tried during report year 8 Desserts 15 Vegetalples 17 Meat and meat alternates. 23 Salads 26 Fruits 28 Breads and cereals 29 Home food preservation 32 Food preparation in own and parental home 33 Preparation of twelve foods in both homes 33 Cornbread 38 Biscuit 38 Salt pork 39 Beef 39 Eggs 40 Cooked Cabbage 40 Slaw 40 Milk 41 Canned tomatoes or juice 41 Oranges . 41 Canned string beans —42 Sweetpotatoes 42 Preparation of fresh vegetables and fruits in both homes 42 Amounts of water and fat and cooking time in preparing fresh vegetables 42 Methods ordinarily used in preparing fresh vegetables and fruits 45 Summary 47 New dishes tried during past year 47 Differences in food preparations in own and in parental homes of homemakers - 48 Changing food preparations 48 Implications of Findings, for Food Education Program 48 Appendix 52 CHANGING PATTERN OF FOOD PREPARATION OF SMALL TOWN FAMILIES IN MISSISSIPPI By DOROTHY DICKINS* Little is known about how foods are prepared in homes of representative groups of families composing our population, what changes are taking place in food preparation, and what leads to these changes. This is the first of a series of reports dealing with these important questions. Food preparation is important, for better methods of food preparation are one way of improving family living that is not dependent on an increase in income. Yet to change food preparation may be even more difficult than to increase income, for food preparation is a part of one's culture. Food prepa- ration methods are the result of one's environment, past, as well as present. It is the purpose of this report to examine some of the changes that are taking place in food preparation of small town families of Mississippi, the factors underlying these changes and the implications of these changes and factors. Scope of the Study- All eligible families in four small towns—two in each of two soil areas, Tunica and Marks of the Delta Area, and Eupora and Ackerman of the Short Leaf Pine Area—^were included in this study. At the time of visiting the famiHes in the summer of 1943, there were 1,426 families residing in these four towns. This number was slightly under an estimate which had been made from the 1940 census. However, none of these towns were in defense areas and in all cases more families had left than had moved in since 1940. Data were obtained by personal interview with the homemaker, with the use of a schedule. White and Negro home economics teachers did the in- terviewing for the most part, more than 95 percent of these schedules being filled in by them. All of the Negro families were interviewed by the Negro teachers. One hundred and ninety-two, or a little over 13 percent, of the families were ineligible for the study; that is, either ate meals away from home or had more than one boarder or had no female homemaker. Of those eligible fam- ilies, schedules were obtained for 94.2 percent, or 1,158. This included 698 white families and 450 Negro families (see table a in Appendix). House- keeping women living alone were counted as families. DESCRIPTION OF FAMILIES Size and Schooling of Members The median size of white and Negro families was the same—three mem- bers (table 1). Homemakers and male heads in white families were, how- ever, somewhat older than those in Negro families, median age of the former group being 45 and 48 years, of the latter group 38 and 40 years. Median grade completed by both white homemakers and male heads was 12 grades. Median grade completed by Negro homemakers was 6 grades, by •The author wishes to express appreciation to Dr. Margaret Mead, Executive Secretary of the Committee on Food Habits of the Division of Anthropology and Psychology of the National Research Council, for reading the manuscript and offering many helpful sugges- tions; also to the homemakers whose cooperation made this study possible. 4 MISSISSIPPI AGRICULTURAL EXPERIMENT STATION BULLETIN 415 Negro male heads, 4 grades (table 1). Twenty-nine percent of the white homemakers had had college training. Three percent of the Negro home- makers had had college training. Sixty-four percent of the white homemakers and 86 percent of the Negro homemakers were farm reared. The Delta white homemaker had more often had an urban background than had the Short Leaf Pine white homemaker. A number of Delta white families had moved from towns in other areas of the State. The reverse was the case with Negro homemakers. Ninety per- cent of those in the Delta Area and only 82 percent in the Short Leaf Pine Area were farm reared. Food and Nutrition Background In 54 percent of the white families and in 18 percent of the Negro fam- iHes, there was one woman or girl, or more, with training in foods and nu- trition received in public school, college, agricultural extension clubs and/or from other educational sources. The majority with such training had re- ceived it in public school. The training received was for the most part of short duration and very elementary. A few homemakers had had training in foods and nutrition at college—38 white homemakers and 11 Negro home- makers. More families had food and nutrition reading material than had mem- bers who had taken training in foods and nutrition. Only 5 percent of the white families were without some reading material of this type. Fifty-seven percent of the Negro families were without it. The most common kind of food and nutrition reading material owned by all groups was leaflets and booklets (table 2). Such leaflets consisted for the most part of advertising material (table c in Appendix), and included recipe booklets that came with the pressure cooker, the electric or gas range, the electric refrigerator, glass jars, as well as those advertising specific brands of foods. Table 1. Median size of family, median years of age of male heads and homemakers and median grades completed by male heads and homemakers in white and Negro families in four towns of Mississippi, 1943. White families families Item 1 Negro 1 Size of family 3 3 Years of age: Of male heads - - 48 40 Of homemakers - . 45 38 Grades completed: By male heads P 4 By homemakers 12 6 Table 2. Proportion of white and Negro families owning food and nutrition reading material of various kinds. reading material White families Negro families Kind of 1 I Percent Percent Food and nutrition books —^- . 55 5 Clippings of good recipes .— 68 24 Food and nutrition leaflets or booklets 80 37 Magazines with a food and /or nutrition section 78 7 698 460 CHANGING PATTERN OF FOOD PREPARATION OF SMALL TOWN FAMILIES 5 Magazines were next in importance for white families, clippings of good recipes from miscellaneous sources for Negro families. Books dealing with food and nutrition were owned by fewer families in all groups than was any other type of nutrition material. Only 5 percent of the Negro families owned food and/or nutrition books. Most of the books owned were recipe books com- monly known as "cookbooks." The oldest book owned by a large number of families was the White House Cookbook. More women owned cookbooks compiled by women's magazines and/or church societies and women's clubs than any other type of cookbook. Nutrition books per se were rarely found and when found were in most cases textbooks used by a member of the family who had taken home economics in school or college. Table b in the Appendix contains a list of food and nutrition books owned by families in this study. Seven hundred and ninety-six magazines with a food section were sub- scribed to by the 698 white families and 38 by the 460 Negro families. These magazines included for the most part women's magazines and farm magazines (table d in Appendix). In addition to reading material owned and purchased by the family, there was quite a bit of borrowing of such material that went on, especially so of women's magazines. A few women borrowed regularly from a neighbor. This was particularly true of white women. Negro women were often given old magazines by their employers, but in most cases not regularly.-^ Another source of foods and nutrition reading material, but not included in the schedule, was from daily and weekly newspapers.
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