African American dietary patterns at the beginning of the 20th century

Early field studies in human nutrition documented the eating habits of Afri can Americans living in a variety of circumstances. We compare the results of these investigations. Our analysis shows systematic differences along a continuum reaching from remote, rural communities in the South toward incre asingly metropolitan locations. On the latter end of the continuum, we find diets richer in protein, composed of a wider variety of foods and containi ng fewer of what we now call "soul foods." Greater market involvement and a ccess to low cost alternatives to more traditional foods help explain these developments.