Making Link Sausages With the Aid of Machines Which Stuff Ten Feet Per Second, Chicago, Ilinois Digital History ID 2742

Making Link Sausages With the Aid of Machines Which Stuff Ten Feet Per Second, Chicago, Ilinois

Credit: Library of Congress
Media type: photograph
Museum Number: LC-USZ62-107025
Annotation: This image is an example of a stereograph or two identical photographs adjacent to each other. When viewed through a stereoscope, a single image is seen that looks three-dimensional.

The invention of the sausage-making machine increased production and introduced a new type of processed food. During the 1920s, the public's eating habits underwent far-reaching shifts. Americans began to consume fewer starches (like bread and potatoes) and to consume more fruit and sugar. But the most striking development was the shift toward processed foods. Instead of preparing food from scratch at home (plucking chickens, roasting nuts, or grinding coffee beans), an increasing number of Americans purchased foods that were ready-to-cook.
Year: 1927

Copyright 2016 Digital History