Gabriella M. Petrick
This is an advance summary of a forthcoming article in the Oxford Research Encyclopedia of American History. Please check back later for the full article.
American food in the twentieth and twenty-first centuries is characterized by abundance. Unlike the hardscrabble existence of many earlier Americans, the “Golden Age of Agriculture” brought the bounty produced in fields across the United States to both consumers and producers. While the “Golden Age” technically ended as World War I began, larger quantities of relatively inexpensive food became the norm for most Americans as more fresh foods, rather than staple crops, made their way to urban centers and rising real wages made it easier to purchase these comestibles.
The application of science and technology to food production from the field to the kitchen cabinet, or even more crucially the refrigerator by the mid-1930s, reflects the changing demographics and affluence of American society as much as it does the inventiveness of scientists and entrepreneurs. Perhaps the single most important symbol of overabundance in the United States is the postwar Green Revolution. The vast increase in agricultural production based on improved agronomics, provoked both praise and criticism as exemplified by Time magazine’s critique of Rachel Carson’s Silent Spring in September 1962 or more recently the politics of genetically modified foods.
Reflecting that which occurred at the turn of the twentieth century, food production, politics, and policy at the turn of the twenty-first century has become a proxy for larger ideological agendas and the fractured nature of class in the United States. Battles over the following issues speak to which Americans have access to affordable, nutritious food: organic versus conventional farming, antibiotic use in meat production, dissemination of food stamps, contraction of farm subsidies, the rapid growth of “dollar stores,” alternative diets (organic, vegetarian, vegan, paleo, etc.), and, perhaps most ubiquitous of all, the “obesity epidemic.” These arguments carry moral and ethical values as each side deems some foods and diets virtuous, and others corrupting. While Americans have long held a variety of food ideologies that meld health, politics, and morality, exemplified by Sylvester Graham and John Harvey Kellogg in the nineteenth and early twentieth centuries, among others, newer constructions of these ideologies reflect concerns over the environment, rural Americans, climate change, self-determination, and the role of government in individual lives. In other words, food can be used as a lens to understand larger issues in American society while at the same time allowing historians to explore the intimate details of everyday life.
Wendy L. Wall
The New Deal generally refers to a set of domestic policies implemented by the administration of Franklin Delano Roosevelt in response to the crisis of the Great Depression. Propelled by that economic cataclysm, Roosevelt and his New Dealers pushed through legislation that regulated the banking and securities industries, provided relief for the unemployed, aided farmers, electrified rural areas, promoted conservation, built national infrastructure, regulated wages and hours, and bolstered the power of unions. The Tennessee Valley Authority prevented floods and brought electricity and economic progress to seven states in one of the most impoverished parts of the nation. The Works Progress Administration offered jobs to millions of unemployed Americans and launched an unprecedented federal venture into the arena of culture. By providing social insurance to the elderly and unemployed, the Social Security Act laid the foundation for the U.S. welfare state.
The benefits of the New Deal were not equitably distributed. Many New Deal programs—farm subsidies, work relief projects, social insurance, and labor protection programs—discriminated against racial minorities and women, while profiting white men disproportionately. Nevertheless, women achieved symbolic breakthroughs, and African Americans benefited more from Roosevelt’s policies than they had from any past administration since Abraham Lincoln’s. The New Deal did not end the Depression—only World War II did that—but it did spur economic recovery. It also helped to make American capitalism less volatile by extending federal regulation into new areas of the economy.
Although the New Deal most often refers to policies and programs put in place between 1933 and 1938, some scholars have used the term more expansively to encompass later domestic legislation or U.S. actions abroad that seemed animated by the same values and impulses—above all, a desire to make individuals more secure and a belief in institutional solutions to long-standing problems. In order to pass his legislative agenda, Roosevelt drew many Catholic and Jewish immigrants, industrial workers, and African Americans into the Democratic Party. Together with white Southerners, these groups formed what became known as the “New Deal coalition.” This unlikely political alliance endured long after Roosevelt’s death, supporting the Democratic Party and a “liberal” agenda for nearly half a century. When the coalition finally cracked in 1980, historians looked back on this extended epoch as reflecting a “New Deal order.”
Steven A. Riess
Professional sports teams are athletic organizations comprising talented, expert players hired by club owners whose revenues originally derived from admission fees charged to spectators seeing games in enclosed ballparks or indoor arenas. Teams are usually members of a league that schedules a championship season, although independent teams also can arrange their own contests. The first professional baseball teams emerged in the east and Midwest in 1860s, most notably the all-salaried undefeated Cincinnati Red Stockings of 1869. The first league was the haphazardly organized National Association of Professional Base Ball Players (1871), supplanted five years later by the more profit-oriented National League (NL) that set up strict rules for franchise locations, financing, and management–employee relations (including a reserve clause in 1879, which bound players to their original employer), and barred African Americans after 1884. Once the NL prospered, rival major leagues also sprang up, notably the American Association in 1882 and the American League in 1901.
Major League Baseball (MLB) became a model for the professionalization of football, basketball, and hockey, which all had short-lived professional leagues around the turn of the century. The National Football League and the National Hockey League of the 1920s were underfinanced regional operations, and their teams often went out of business, while the National Basketball Association was not even organized until 1949.
Professional team sports gained considerable popularity after World War II. The leagues dealt with such problems as franchise relocations and nationwide expansion, conflicts with interlopers, limiting player salaries, and racial integration. The NFL became the most successful operation by securing rich national television contracts, supplanting baseball as the national pastime in the 1970s. All these leagues became lucrative investments. With the rise of “free agency,” professional team athletes became extremely well paid, currently averaging more than $2 million a year.