This seventh installment of Food in American History series considers 1910 through 1941, covering America's early industrial period and growth, with wheat as the central food theme. The next issue will have “Food in American History. Part 8: Potatoes. World War II: Home Front and Abroad (1941–1945)”
The influence of wheat in the American diet
Louis E. Grivetti, PhD, is Professor of Nutrition, Department of Nutrition, University of California, Davis. He received his PhD in Geography from the University of California, Davis, in 1976. He and his students conduct research on human dietary patterns, using historical and contemporary perspectives, especially in African, Asian, and Mediterranean societies, and American ethnic populations.
Jan L. Corlett, PhD, is a Program Evaluator at the University of California, Davis. She received her PhD in Geography from the University of California, Davis, in 1999. She has conducted research among Hmong refugees living in California and studied the roles of ethnic gardens in maintaining Hmong cultural traditions.
Cassius T. Lockett, PhD, is an Epidemic Intelligence Officer, Centers for Disease Control and Prevention, Atlanta, Ga. He received his PhD in Nutrition Science from the University of California, Davis, in 1999. He has conducted research on edible wild plants used during drought in West Africa and nutritional consequences of human food-related behavior. He is attached to the Epidemiology Services Division, Bureau of Epidemiology, Michigan Department of Community Health.
Corresponding author: Louis E. Grivetti, PhD, Department of Nutrition, University of California, 1 Peter J. Shields Dr, Davis, CA 95616 (e-mail: firstname.lastname@example.org).