discovery through the lens of history


Restrictions on imported foods and limits on transportation because of a shortage of rubber tires exacerbated the problem. On January 30, 1942, President Franklin D. Roosevelt signed the Emergency Price Control Act into law, setting the stage for food rationing, which would significantly affect US food culture and strengthen the role of food and nutrition professionals nationwide.14 With the advent of food rationing, all US citizens were issued personal rationing books for meat, fish, dairy, sugar, coffee, and cheese. Dietitians as well as home economists taught the public how to conserve food and make the most of rations. Te USDA’s Extension Service, created in 1914 in partnership with the states and land-grant universities, focused on educating rural households about agriculture and household efficiency. Te Extension Ser- vice deployed home economists and dietitians as demonstrators to teach home cooks about efficient food preparation, conserva- tion, and preservation. Once again, home cooks were encouraged to can produce grown in their victory gardens. In fact, the gov- ernment encouraged women at the time to design their gardens with canning in mind. By 1945, 6,000 community centers offered canning equipment with home demonstrators teaching canning techniques. Te USDA estimates that by 1943, the peak year for wartime gardening and canning, approximately 4 billion cans and jars of food were produced.22 Men leaving the farm to join the military quickly created a


labor shortage in the agricultural sector. During a 1942 visit to England, First Lady Eleanor Roosevelt, serving as assistant direc- tor of volunteer service for the Office of Civilian Defense, met


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