Ball, K., A. MacFarlane, D. Crawford, G. Savige, N. Andrianopoulos, and A. Worsley. “Can social cognitive theory constructs explain socio-economic variations in adolescent eating behaviours? A mediation analysis.” Health Education Research. 24.3 (2008): 496-506. Print.
This article looks at data collected from 2529 adolescents, surveying their eating habits, their self-efficacy for healthy eating, as well as the importance they put on nutrition. This study recognized that there is a difference in eating behavior between adolescents in lower socioeconomic position versus their counterparts in higher socioeconomic positions. The study hoped to uncover some of the underlying causes perpetuating these differences by looking at food consumption through the lens of social construct theory. They found that social cognitive factors were at least one indicator of diet.
Claire, Mabel. Bamberger’s Cook Book for the Busy Woman: Including a Complete Guide to Kitchen Management. New York: Greenberg, 1932.
This book of recipes published was published around the time of the Great Depression. Although not at all representative of the times, it still represented the state of mind of the time, an ideal. She spoke very glamorously of decorative kitchens and decorative cooking, and gave many housewives hope.
Darmon , Nicole, and Adam Drewnowski. “Does social class predict diet quality?.” American Journal of Clinical Nutrition. 87.5 (2008): 1107-17. Print.
This review looks to the relationship between socioeconomic status and diet quality. It begins by looking at the differences in nutrient intake and food consumption between those in lower and higher socioeconomic positions. It continues to try to explain these discrepancies, looking at factors such as cost, physical access, nutrient dense v. energy dense foods, etc.
Darmon , Nicole, and Adam Drewnowski. “Food Choices and Diet Costs: an Economic Analysis.” Journal of Nutrition. 135.4 (2005): 900-4. Print.
This article looks at the relationship between obesity and socioeconomic resources. It goes on to analyze strategy presently implemented for public health which encourages low-income households to buy costly foods. Instead, this article proposes an approach involving behavioral nutrition and the economics of food choice.
“Good and hungry: More than menus need to be revamped if fast-food firms want to keep growing .” Economist. 17 06 2010: n. page. Print.
This article looks at how the recession has treated fast-food firms.
Hupkens, Christianne L.H., Ronald A. Knibbe, and Maria J. Drop. “Social class differences in food
consumption.” European Journal of Public Health. 10.2 (2000): 108-13. Print.
This paper studies the results of a survey of the diet habits of 849 women in three different cities, each living with a partner and at least one child. The study found that when it came to food consumption, middle-class mothers were more likely to give a greater importance to health and a lesser importance to cost in comparison to lower-class mothers. In particular, the study sought to see if permissiveness and health and cost considerations could explain the class differences in food consumption. However, regression analyses showed that these considerations could not be the cause of social variances.
Kumcu, Aylin, and Phil Kaufman. “Food Spending Adjustments During Recessionary Times.” Amber Waves: The Economics of Food, Farming, Natural Resources, and Rural America. 09 2011: n. page. Print.
This article looks at how the current recession has affected the food spending of the average American. They found that middle and high income families cut back food purchases more than low income families did.
Lovegren, Sylvia. Fashionable Food: Seven Decades of Food Fads. Chicago: University of Chicago Press, 2005. 41-60.
In this book, Ms. Lovegren discusses food culture as it manifested itself during the Great Depression. As she points out, although people were hungry, they were not starving. Due to lowered food costs, even in families making a daily salary of less than two dollars was the average adult male consuming 2720 calories a day. There was a rise in women’s clubs and diet fads, and food sections in popular media would not acknowledge the social and economic distress that their country was facing.
Olver, Lynne. “Popular 20th Century American Foods: 1930s foods.” The Food Timeline. N.p., 09 04 2012. Web. 10 Apr 2012. <http://www.foodtimeline.org/fooddecades.html
This website looks at food culture during the Great Depression. It discusses soup kitchens, penny restaurants, New Deal programs, popular brands at the time, "formal" dinner menus, cocktail party menus, etc. and outlines examples of typical meals eaten throughout the day. It also references articles from cookbooks and newspapers written during the 1920s-1930s.
Whitacre, Paula T., Peggy Tsai, and Janet Mulligan. The Public Health Effects of Food Deserts: Workshop Summary. Washington D.C.: The National Academies Press, 2009.
This is a look at the health effects of food deserts on today's society; food deserts being defined as areas where low-income families have little to no access to healthy foods. In conjunction, http://www.ers.usda.gov/Data/FoodDesert/index.htm maps out the 10% of the country qualifying as being a food desert.