The Food Timeline--food history lesson plans

Arabian Nights: "A Thousand and One Fritters: The Food of the Arabian Nights," essay by Charles Perry, Medieval Arab Cookery [Prospect Books:Devon] 2001 (p. 488-496)

Austen, Jane: I, II, III IV & V

The Jane Austen Cookbook/Maggie Black & Dierdre La Faye
Cooking With Jane Austen/Kirsten Olsen

Chaucer, Geoffrey: Cookery techniques & recipes

Dahl, Roald: Roald Dahl's Revolting Recipes/Josie Fison & Felicity Dahl

Dickens, Charles

Dickinson, Emily: Emily Dickinson: Profile of the Poet as Cook, with selected recipes/Nancy Harris Brose et al, Dickinson Homestead, Amherst MA, 1976

Dinesen, Isak (Karen Blixen): Babette's Feast

Doyle, Sir Arthur Conan: Dining with Sherlock Holmes: A Baker Street Cookbook/Julia Carlson Rosenblatt & Frederic H. Sonnenschmidt

Dr. Seuss (Theodor Seuss Geisel): Green Eggs and Ham Cookbook, some recipes online.

Fast, Howard: April Morning donkers

Joyce, James: The Joyce of Cooking: Food & Drink from James Joyce's Dublin/Alison Armstrong

Melville, Herman: Moby Dick Chapter 15: Chowder

Miller, Arthur: Death of a Salesman & unturkey.

Milne, A.A. The Pooh Cook Book/Virginia H. Ellison

Montgomery, L. M. The Anne of Green Gables Cookbook/Kate Macdonald

Pepys, Samuel: Dining with Samuel Pepys (skip to page 127), background material from the American Dietetic Association. Also: And So To Dine: A Brief Account of the Food & Drink of Mr. Pepys based on his Diary/S.A.E. Strom

Potter, Beatrix: The Beatrix Potter Country Cookery Book/Margaret Lane

Robin Hood Sherwood Forest Merry Men foods & feasts

Shakespeare, William: feasts & foods

Shaw, George Bernard George Bernard Shaw Vegetarian Cook Nook in six acts/Alice Laden

Travers, P.L.: Mary Poppins in the Kitchen: A Cookery Book with a Story

Twain, Mark: Huckleberry Finn & Twain's Feast: Searching for America's Lost Foods in the Footsteps of Samuel Clemens/Andrew Beahrs

Wilder, Laura Ingalls: The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder's Classic Stories/ Barbara M. Walker, Rye & Indian bread.

Recommended reading: Novel Cuisine: Recipes from famous novels/Elaine Borish & The Literary Gourmet: Menus from Masterpieces/Linda Wolfe

What did Huck & Jim eat while travelling down the mighty Mississippi?
There are two kinds of foods mentioned in Mark Twain's Huckleberry Finn: (1) Foods served by "civilized" people (middle class Missouri Victorians of Anglo descent) and (2) Foods of the folks who are in tune with nature (poor whites and black folks). Twain's disdain for "civilized" cuisine is evident in his negative descriptions (fake fruit, for example). Food, like the people who consume it, is purely for show. Twain's fascination with "natural" cuisine is evident in his comments connecting what people ate and why. Here he offers actual descriptions served with a side order of context.

Food mentioned in Mark Twain's Huckleberry Finn: fish, catfish, chicken, corn, corn meal, bacon, watermelon, pumpkins, "baker's bread," corn pone, corn bread, corn-beef, butter, buttermilk, corn dodgers, pork, cabbage, greens, lemonade, gingerbread, green corn, strawberries, green grapes, raspberries, blackberries, coffee, sugar, waterfowl, & pie.

Huck's best meal:
"I hadn't had a bite to eat since yesterday ; so Jim he got out some corn-dodgers and buttermilk, and pork and cabbage, and greens there ain't nothing in the world so good, when it's cooked right and whilst I eat my supper we talked, and had a good time."

Additional food notes:
"I took the sack of corn meal and took it to where the canoe was hid, and shoved the vines and branches apart and put it in ; then I done the same with the side of bacon ; then the whisky jug ; I took all the coffee and sugar there was..."

""Jim, this is nice," I says. " I wouldn't want to be nowhere else but here. Pass me along another hunk of fish and some hot corn-bread."

"They peddle out such a [cat] fish as that by the pound in the market house there; everybody buys some of him ; his meat's as white as snow and makes a good fry."

"Every night, now, I used to slip ashore, towards ten o'clock, at some little village, and buy ten or fifteen cents' worth of meal or bacon or other stuff to eat ; and sometimes I lifted a chicken that warn't roosting comfortable, and took him along. Pap always said, take a chicken when you get a chance, because if you don't want him yourself you can easy find some- body that does, and a good deed ain't ever forgot. I never see pap when he didn't want the chicken himself, but that is what he used to say, anyway. Mornings, before daylight, I slipped into corn fields and bor- rowed a watermelon, or a mush- melon, or a punkin, or some new corn, or things of that kind."

"That night they had a big supper, and all them men and women was there, and I stood behind the king and the duke's chairs and waited on them, and the niggers waited on the rest. Mary Jane she set at the head of the table, with Susan along side of her, and said how bad the biscuits was, and how mean the preserves was, and how ornery and tough the fried chickens was and all that kind of rot, the way women always do for to force out compliments ; and the people all knowed everything was tip-top, and said so said " How do you get biscuits to brown so nice ? " and "Where, for the land's sake did you get these amaz'n pick- les?" and all that kind of hum- bug talky-talk, just the way people always does at a supper, you know."

"It was "baker's bread" what the quality eat none of your low-down corn-pone."

"Cold corn-pone, cold corn-beef, butter and butter-milk that is what they had for me down there, and there ain't nothing better that ever I've come across yet."

"There was sheds made out of poles and roofed over with branches, where they had lemonade and .gingerbread to sell, and piles of watermelons and green corn and such-like truck."

" I found plenty strawberries, ripe and prime; and green summer-grapes, and green raspberries ; and the green blackberries was just beginning to show. They would all come handy by-and-by, I judged."

"I fetched meal and bacon and coffee, and coffee-pot and frying-pan, and sugar and tin cups, and the nigger was set back consider- able, because he reckoned it was all done with witchcraft. I catched a good big cat-fish, too, and Jim cleaned him with his knife, and fried him."

"We shot a water-fowl, now and then..."

Not mentioned: beans, turkey, cookies, tea, corn on the cob

Charles Dickens
Reading Charles Dickens and need to bring something (period, tasty, doable) to class? We recommend The Charles Dickens Cookbook/Brenda Marshall. This book offers literary excerpts featuring food (all books) with doable modernized recipes. Your local public librarian can help you get a copy or we can scan/send some easy recipes based on course (dessert?) or book (Oliver Twist?). Please note: there are several excellent English Victorian-era cookbooks offering modernized recipes. These work well for generic period food. If you want to recreate something young Charles might have enjoyed as a boy, biographies are your best bet. In most cases, a person's favorite food is something they have loved since they were kids.

The three best sources for period recipes, menus and dietary concenrs are:
1. Soyer's Cookery Book/Alexis Soyer [1840s-1850s]
...Chef of London's Reform Club devoted much time creating recipes for soldiers [Crimean War] and working class/poor people. Soyer's are most likely the recipes consumed by many of Dickens' charity characters [think: Oliver Twist]. Several recent reprints exist. We recommend the edition introduced by James A. Beard, David McKay:New York] 1959
2. Mrs. Beeton's Book of Household Management/Isabella Beeton [1861]
...Matron of middle class UK cookery, Beeton is unparalleled in her kitchen notes, food costs, and everyday recipes. We recommend the Oxford World's Classics (paperback) edition because the notes explain historic context. The original version is available online, free & full-text. 3. The Workhouse Cookbook, Peter Higginbotham [2008]
...Decribes in detail the kinds of foods served to the poorest classes. Think: Oliver Twist. Photos, diets, nutritional analysis, selected recipes and a full reprint of the Manual of Workhouse Cookery [1901]. Sample chapter: "The 1835 Workhouse Dietary,".

What did Charles Dickens think about American food & dining habits?
Mr. Dickens visited the USA in 1842. Our young nation was slowly defining its culinary self. He described the folks he met as unhealthy and ill-mannered. Savages of sorts. Food historians confirm these observations made perfect sense in this particular historic context. We were (and are still?) a nation of efficient diners who didn't dally at table.

"The most illustrious foreign visitor to the United States before the Civil War--Charles Dickens, whose first trip to America occurred in 1842, when he was thirty--has been represented as anti-American...and it has been suggested that he was prejudiced against the United States even before he landed because its copyright laws permitted publishers to pirate his books...Dickens did not devote very much space to food in his American Notes. Perhaps he did not spend enough time in the right places. He showed everywhere an almost morbid interest in visiting the local poorhouses, insane asylums and jails, none of which are noted for culinary finesse. When he does report on American cheese, he is hardly sacrificing. He was entertained at private houses in Boston, where 'the usual dinner-hour is two-o'clock. A dinner-party takes place at five; and at an evening party they seldom sup later than eleven, so that it goes hard but one gets home, even from a rout, by midnight. I could never find out any difference between a party at Boston and a party at London, saving that at the former place all assemblies are held at more rational hours; that the conversation may possibly be a little louder and more cheerful; that a guest is usually expected to ascend to the very top of the house to take his cloak off; that he is certain to see at every dinner an unusual amount of poultry on the table, and at every supper at least two mighty bowls of hot stewed oysters...A public table is laid in a very handsome hall for breakfast, and for diner, and for supper. The party sitting down together to these meals will vary in number from one to two hundred--sometimes more. The advent of each of these epochs in the day is proclaimed by an awful gong...In our private room the cloth could not, for any earthly consideration, have been laid for dinner without a huge glass dish of cranberries in the middle of the tables; and breakfast would have been no breakfast unless the principal dish were a deformed beefsteak with a great flat bone in the centre [the T-bone steak was a cut unknown in Europe] swimming in hot butter, and sprinkled with the very blackest of all possible pepper.' Dickens seems to have the greater part of his American traveling by boat; after all, canals and streams in those days were more dependable than the roads. It may well have been true that the food served on board to captive audiences was not the best the country afforded...[from] passages in Martin Chusslewit...There was...a canal boat in Pennsylvania: 'At about six o'clock all the small tables were put together to form one long table, and everybody sat down to tea, coffee, bread, butter, salmon, shad, liver, steak, potatoes, ham, chops, black-puddings and sausages...the gentlemen thrust the broad-bladed knives and the two-pronged forks farther down their throats that I ever saw the same weapons go before except in the hands of skilfil juggler. [The next morning, at eight o'clock breakfast] everybody sat down to tea, coffee, bread, butter, salmon, shad, liver, steak, potatoes, pickles, ham, chops, black-puddings, and sausages all over again...Dinner was breakfast again without the tea and coffee; and supper and breakfast were identical.'...Dickens' suspicion that the American diet was unhealthy echoed the opinion of the County of Volney, who had written that Americans deserved first prize for a diet sure to destroy teeth, stomach, and health, and advised the government, for the good of the country, to undertake an educational program to teach Americans how to eat."
---Eating in America: A History, Waverly Root and Richard de Rochemont [William Morrow:New York] 1976 (p. 123-125)

"Dickens made Martin Chuzzlewit's journey from New York to the western development 'Eden' a travelogue of ill-health. Leaving a company of 'spare men with lank and rigid cheeks,' dyspeptic individuals who 'bolted their food in wedges' and fed not themselves by 'broods of nightmares,' Martin had as train companions a 'very lank' man and a 'languid and listless gentleman with hollow cheeks.'...The steamboat passengers were as 'flat, as dull, and stagnant as the vegetation that oppressed their eyes.'."
---The American and His Food: A History of Food Habits in the United States, Richard Osborn Cummings [University of Chicago Press:Chicago IL] 1940(p. 10-11)

What Mr. Dickens failed to share about his first visit is that he was wined & dined by America's elite. Not all Americans were rude, crude or sported nasty attitude.

The Dickens Dinner, City Hotel (NYC) February 18, 1842
"In 1841-42, Charles Dickens toured America giving readings from his works. He was then twenty-nine years old, and already famous as the author of Pickwick Papers, Barnaby Rudge, Nicholas Nickelby, Oliver Twist and The Old Curiosity Shop, all of which had appeared within five years. Everywhere on the tour he was lionized by American admirers...and all but smothered under social attentions...a committee of prominent New Yorkers tendered him a banquet. The date was February 18, 1842, the place was the City Hotel, and Washington Irving presided...The occasion demanded the best on the part of the caterer, and what was served exactly reflected the ruling taste of the time. in fact, the 'Dickens dinner' was spoken of for years afterwards as a model of gastronomy. Selection of the City Hotel for the festivity was almost automatic, for it enjoyed semi-official status as the most suitable setting in New York for civic celebrations...The dining room... was spacious, airy, and well lighted, and was much used for balls and concerts...Lafayette was entertained there in 1824...its wine cellars were noted, its cuisine was considered unexcelled, and its eminent propriety in every respect was unquestioned. The Dickens dinner in 1842,...was the finest that civic pride could provide, and the bill of fare reflected the best taste of cultivated New Yorkers...Journalist style in 1842 tended to be as effluent as the diet of the day was diffuse, and the New York newspapers reporting the grand doings at the City Hotel on February 18 conformed to the conventions and language of the time; in accordance with the custom devoting only a few lines...to the dinner, although printing the text of the after-dinner speeches in three and four columns of fine type. All accounts agreed, however succinctly, that the banquet was 'in a style not surpassed by any ever partaken in this city'..."
---Delmonico's: A Century of Splendor, Lately Thomas [Houghton Mifflin Company:Boston] 1967 (p. 105-106)
[NOTE: This banquet cost $2,500.]

Dickens Dinner, Delmonico's (NYC) April 18, 1868
"Twenty six years after he had feasted at the City Hotel, Charles Dickens returned to America on a second reading tour. The time was 1868...At the close of his tour, he made one exception to the rule of no entertainments. This was in favor of the New York Press Club, which was eager to do honor to one member of the craft who had gone on to fame and fortune. So on April 18, 1868, Dickens was the guest of the press of New York at a gala banquet. The place chosen was the only place by that date deemed proper for such and occasion--Delmonico's at Fifth Avenue and Fourteenth Street. Lorenzo Delmonico regarded that dinner with particular pride. Although it was neither the largest, nor the costliest, nor the most striking its composition, it game him special satisfaction...The banquet cost about $3,000, and the tickets sold for $15 apiece. Horace Greeley presided...The dining room exuded luxury. Deep-pile carpet muted the footfall of the waiters, damask draperies framed the windows, the gas light in the chandeliers were softly shaded, the tables flashed with crystal and silver on snowy linen and were bright with flowers...The New York World's reporter [stated] 'Confections were converted into---tempting pictures of the most familiar characters of the great novelist. Sugar was not ashamed to imitate him, and even ice cream had frozen into solid obeisance...Tiny Tim was discovered in pate de foie gras...Not only did [Delmonico] make it a Dickens dinner, he made it dinner of Dickens.'...the proof of the banquet lies in its elements and in their interrelation; and this gastronomical-literary celebration of 1868 furnishes material for a direct comparison with the banquet tastes of cultivated New York in 1842."
---Delmonico's: A Century of Splendor, Lately Thomas [Houghton Mifflin Company:Boston] 1967 (p. 112-115)

Death of a Salesman/Arthur Miller
In this play Linda has Willy make a sandwich out of "that new whipped American cheese that you like". What is this cheese and which company made it?

The famous "whipped cheese in a jar" most people think of is Kraft's Cheez Whiz. This product could not possibly be the one referenced in "Death of a Salesman" because it was introduced in 1952, three years after the play debuted. HOWEVER, Cheese Whiz was not the first Kraft cheese product sold in jars, or "Swankyswig" glasses.

In the 1930s, Kraft [most famous for Velveeta, 1928] introduced a line of flavored cheeses marketed in glass jars. In the 1940s Kraft products were heavily marketed to main-stream American consumers via radio, television [Kraft Television Theatre begain airing in 1947], women's magazines, and company cookbooks. Linda certainly would have heard of Kraft's products. The "cheese in a jar" spreads were marketed as economical ways to prepare "fancy meals" which is probably why she wanted the product. The product she is trying to get Willy to try was most likely a Kraft concoction.

From Favorite Recipes from Marye Dahnke's File, Kraft-Phenix Cheese Corporation [1938]:

Pimento Cream Spread
--Kraft Pimiento Cream Spread is the famous "Philadelphia" Cream Cheese with finely chopped flavorfoul pimientos. Also with olives: Kraft Olive Pimento Cream Spread. Both in Swankyswig Glasses.
Roquefort Cream Spread
--Delicately flavored "Philadelphia" Cream Cheese and zesty Roquefort are blended toghether smoothly to give you Kraft Roquefort Cream Spread. Perfect for appetizers and sandwiches.
Kay Spread
--Tangy, sweet pickle and pimiento relish skillfully blended with "Philadelphia" Cream Cheese. A wonderful and delicious "all purpose" cheese spread.
Pineapple Cream Spread
--Lucous bits of Hawaiian pineapple with the famous "Philadelphia" Cream Cheese. A favorite with children. Grand for salads and all kinds of sandwiches. In Swankyswig Glasses.
Teez
--The latest hit for appetizers...Kraft's Teez! A surprise combination of "Philadelphia" Cream Cheese, Roquefort Cheese, spices, selected meats. In Swankyswig Glasses.
Limburger
--Kraft Limburger in Swankysiwg Glasses for picnics! Rich, full flavor. Soft, spreading texture. A popular favorite with the men folks.
"Old English" Spread
--Deliciously sharp, tangy, spreadable. Wonderful for appetizers as well as sandwiches. in Swankyswig glasses.

What were "Swankyswig" glasses?
Clear glass jars with beveled designs that could be repurposed as juice glasses. General size=5 ounces. 1938 product picture here. Product is still viable. 2013 Swankyswig jar here.

world hunger

Feeding Minds, Fighting Hunger, Food and Agriculture Organization, lessons for all grades

World hunger, grades 9-12, Utah Education Network

Need to find pictures of a specific food?
If you need a couple of pictures to illustrate your report/lesson plan? We recommend Google Images. NOTE: all photos on the Internet are the propert (copyright) of the artist and/or site owner. It is good form to request permission before using.

Cooking utensils, appliances & dinnerware
Antiques catalogs (300 Years of Kitchen Collectibles/Linda Campbell Franklin, Kovel's, Lyle's, old Sears catalogs) and EBay are good for these. If you need something specific? There are books specializing in product collectibles (Coca Cola), company items (Wedgewood), and period.

History of U.S. dietary recommendations (resource material)
Wilbur Olin Atwater, U.S. Department of Agriculture, published our country's first food compostion tables in 1894. The first daily food guides published by the U.S.D.A. appeared in 1916. The initial recommendations consisted of five groupings: meat & milk, vegetables & fruits, cereals, fats & fat foods, and sugars & sugary foods. In the 19th century USA folks had a pretty good idea of what they considered a "square meal." US dietary recommendations sometimes adopted shape illustrations (think: Food Pyramid) to make basic nutrition concepts easy to understand.

The original U.S.D.A. recommendations have been overhauled five times: "12 Groups" [1933], "Basic Seven" [1942], "Basic Four" [1956] the "Food Guide Pyramid" [1992] and "Dietary Guidelines for Americans" [2005]. New groupings and interim adjustments reflect advances in nutrition science.

Historic dietary recommendations

[1894] Dr. Atwater's original recommendations ---overview, includes comparative chart of government recommendations through time
[1930] "Nutrition," My New Better Homes and Gardens Cook Book
[1942] "Daily Guide to Healthful Meals," (adapted from U.S. Government Food Chart)The Good Housekeeping Cook Book
[1948] "The Diet Pattern"Meta Given's Modern Encyclopedia of Cooking/Meta Given
---includes circle chart
[1992] Food Pyramid
[2005] New Dietary Guidelines for Americans
[2011] MyPlate, based on 2010 guideline

Does this information effect USA eating habits? Cornell's Food & Brand Lab has the answers.

"New World" foods
Identifying "Old" from "New" world foods can be complicated. Some foods (grapes, beans) are indigenous to both worlds. The difference is botanical variety. Some foods were mislabled by European colonists (blueberries looked alot like bilberries). Origins of others were confused when they were intoduced to European tables (Turkey). Today's yams and Sweet potatoes are marketed as the same vegetable but their origins are worlds apart. These foods offer unique perspectives of the journey of food. Bon appetit!

chocolate
vanilla (Mexico)
maize (corn)
squash
wild rice
sweet potatoes
winter squash
blueberries
cranberries
grapes
black walnuts
pecans
chestnuts
potatoes
sweet potatoes
tomatoes
haricot beans (lima, kidney, navy &c.)
cassava (tapioca)
pumpkins
chayote
groundnut (aka peanut)
turkey
cassava, manioc & cassareep
pineapples
avocados
papayas (paw-paws)
capsicium (chili peppers)
American bison
Jerusalem artichokes
pine nuts
allspice
sassafras
hickory nuts
allspice
maple sugar
SOURCES: Oxford Encyclopedia of Food and Drink in America, Andrew F. Smith editor [Oxford University Press:New York] 2004, Volume 2 (p. 146-7)& The Oxford Companion to Food, Alan Davidson, 2nd edition edited by Tom Jaine [Oxford University Press:Oxford] 2006 (map page 1)

Additional information

Cambridge World History of Food, Kenneth F. Kiple & Kriemhild Conee Ornelas, Volume Two (p. 1289-1291)
Aztec, Maya & Inca foodways
Neglected Crops: 1492 from a different perspective
Columbian Exchange...lesson plan grades 9+
Foods America Gave the World/A. Hyatt Verrill [1937]...most comprehensive source listing hundreds of plant and animal foods, not yet online.

Breakfast cereal inventory
How many breakfast cereals are there in USA supermarkets today? Great question! Let's start by defining "how many:" (1) different brands (2) number of boxes in an average supermarket on a given day...which could be multiplied by #supermarkets in the US for approximate total number.

The US Patent & Trademarl databases lets you access all trademarks 1976--present. Advanced search features let you filter only "live" trademarks. All trademarks are classified by topic. Goods & services field ("ready to eat breakfast cereal") works best for this project.

Select Trademarks
Select a search option: Basic work mark search (TESS)
Click "live" (because you only want only currently registered tradmarks)
Search term: "ready to eat breakfast cereal"
The result? 1098 different "live" breakfast cereal brands in 2013.
[NOTE: Live trademark does not mean a product with that name is currently in production. Sometimes a company will file (or purchase) for trademark/tradename protection in hopes of future use. Think: Hostess Twinkies.]

Breakfast cereal invetory/Foodtown Cedar Knolls, NJ, April 13, 2013
This list reflects the mainstream breakfast cereal aisle; does not include niche aisles (organic, ethnic). Data can be useful from several angles: local demographics, consumer preference, brands with the longest staying power, packaging (bags, boxes, cardboard canisters, personal packs, microwave bowls), & economics (price/ounce). Number in parentheses indicates different flavors of same product.
# Food Companies=26
# Brands=106
# Brands & flavor variations=256 (eg, 5 different kinds of Cheerios)

ALPEN
All Natural Muesli (2)
B & G FOODS NORTH AMERICA
Cream of Rice
Cream of Wheat (4)
BARBARA PUFFINS NATURAL
Granola (6)
BEAR NAKED
Granola (14)
BOB'S RED MILL
Flaxseed (3)
Wheat Bran
Wheat Germ
CASCADE FARMS
America's Favorite Granola (5)
ENVIROKIDZ ORGANIC
Amazon
Koala Krisp
FARINA MILLS
Farina
FOODTOWN (store brand)
Bran Flakes
Crispy Hexagons
Fruit Rings
Healthy Mornings
Honey & Nut Tasteeos
Koo-Cies
Magic Stars
Puffed Rice
Puffed Wheat
GENERAL MILLS
Cheerios (5)
Cheerios Multigrain (5)
Cinnamon Toast Crunch (2)
Cookie Crisp
Corn Chex
Fiber One (6)
Golden Grahams
Kix
Lucky Charms
Oatmeal Crisp
Reese's Puffs
Rice Chex
Wheat Chex (3)
Wheaties
Total (3)
Trix
HEARTLAND
Granola (6)
HODGSON MILL
oats (2)
HOMESTAT FARM
Maypo
Wheatena
KASHI
Go Lean (2)
Golden instant hot cereal (2)
Heart to Heart (6)
Seven Whole Grain (10)
KELLOGG'S
All Bran (3)
Apple Jacks
Cocoa Crisps
Cocoa Puffs
Corn Flakes
Corn Pops
Crispix
Fiber Plus (2)
Froot Loops
Frosted Flakes
Mini Wheats (10)
Mueslix
Raisin Bran (3)
Scooby-Doo
Smart Start
Special K (8)
Crunchy Nut (3)
Variety Pack (10 individual personal boxes)
KIND HEALTHY GRAINS
Granola (3)
MALT O MEAL
Apple Zings
Berry Colossal Crunch
Better Oats Organic (10)
Cinnamon Toasters
Coco Roos
Dyno-Bites (2)
Frosted Flakes
Golden Puffs
Honey Nut Scooters
Marshmallow Mateys
Minispooners (2)
Tootie Fruities
MCCANN' IRISH OATMEAL (7)
MOM'S BEST CEREALS (7)
NATURE'S PATH ORGANIC
Granola (2)
NEWMAN'S OWN
Sweet Enough (2)
POST [OWNED BY GENERAL FOODS/KRAFT]
Alpha-Bits
Blueberry Morning
Bran Flakes
Fruity Pebbles (4)
Golden Crisp
Grape Nut Flakes
Grape Nuts (2)
Great Grains (5)
Honey Bunches of Oats (9)
Honeycomb
Sesame Street (2)
Shredded Wheat (4)
Waffle Crisp
QUAKER OATS
Cap'n Crunch (4)
Instant Grits
Life (4)
Lowfat Granola
Oat Bran
Oatmeal
Oatmeal Squares
Puffed Rice
Quisp
Whole Hearts
SILVER PALATE
Oatmeal
SUN COUNTRY FOODS
Kretschmer Wheat Germ (2)
WEETABIX
Weetabix Whole Grain Cereal

Breakfast cereal history & prices.

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About culinary research & about copyright
Research conducted by Lynne Olver, editor The Food Timeline. About this site.