Food in American History: Part 10. Greens

Abstract

A ssorted greens and salad vegetables are munched and crunched by Americans to the tune of more than 30 lb per year. Crisp salads, textured cress and endive, specialty lettuce, and a host of exotic greens, add flavor and fiber to American diet, a combination of good taste and sound nutrition. Someone says: ‘‘Please pass me the green stuff.’’ But will I pass a dinner salad or a stack of American dollar bills? How food patterns have changed since Colonial times; do you remember a time before salad bars? Our concluding piece on the history of American foods focuses on greens and salads. We will explore the evolution and history of these products and set our work within the context of space flight, the Mars Mission, and how Americans may be eating as they celebrate the tercentennial in 2076 (Table 1).