Commercial and Domestic Practices in 1940'-50's USA
Sept 27, 2020 22:20:22 GMT
Ken_Griffiths likes this
Post by ThePieMan on Sept 27, 2020 22:20:22 GMT
One thing that has bothered me for some time is the assumptions being used to validate statements about what CHS did and what was possible back in 1940's to 1950's USA, and more specifically Corbin, Kentucky.
1. Chicken: How was it produced, processed, and distributed for domestic and commercial use?
One website I find useful in addressing this question is: americanhistory.si.edu/blog/chickens-eggs-and-changing-american-diet
2. History of refrigeration in the US?
americanhistory.si.edu/blog/ice-harvesting-electric-refrigeration
3. When CHS did that boat trip with an estimated 1200 pieces of chicken (1197 pieces being 133 head of chicken) how did he keep the cooked chicken warm? In the absence of pictures of the boat(s) or their galleys, it is hard to say the CHS cooked the chook on the boat(s), unless it was big enough to carry 500 people plus crew? I believe that CHS once worked a paddle boat and it is conceivable that such a boat would have been big enough, and potentially the galley as well.
If not on a boat, then the alternative is a picnic or banquet setting on the rivers edge somewhere, which means transporting hot, cooked chicken to the venue. The only way to successfully o this would be in insulated metal boxes. Not surprisingly, if these were of sufficient size and effectiveness the breading would steam during the trip - discovery of original finger lickin' good chicken coating?
Now insulated metal food cabinets are not unknown at the time, as can be seen in this reference to WWII 1940's metal food cabinet: www.worthpoint.com/worthopedia/vintage-1940s-wwii-military-medical-1808609495
Thus, is is not an inconceivable idea.
4. CHS started out with a table and six chairs. He expanded quickly. He became a successful restauranteur.
It is now clear as to why he was so popular if one considers the prevailing times and food practices. His expansion pushed him firmly into the commercial catering world. At this time, industry "catalogs" would have been the main source of information for sourcing goods and equipment. I have yet to find any online sources for such catalogs in order to get a better picture of the commercial catering world of his day however, it is essential to understand this environment in which he operated and framed his decision making process.
We seem to keep resurrecting this view that CHS was a simple man, a humble sole, that struck it lucky, with his own blend of 11 herbs and spices. No! he was a canny, ambitious, workaholic that would have, as soon as struck you, as cuss you out, if you crossed him. He saw the way food wishes were changing in the advent of a rapidly improving technological kitchen environment and hung his star on, "fried chicken." He didn't let setbacks get in his way, he engineers solutions to problems, and just kept his head down and bum up. Maybe that focus, is why he didn't see the civil infrastructure changes which lead to the downfall of his early restaurants.
So, here it is, we have to stop seeing CHS as a three+ person show in a small Roadside dinner, and start seeing, "HIS" bigger picture.
1. Chicken: How was it produced, processed, and distributed for domestic and commercial use?
One website I find useful in addressing this question is: americanhistory.si.edu/blog/chickens-eggs-and-changing-american-diet
2. History of refrigeration in the US?
americanhistory.si.edu/blog/ice-harvesting-electric-refrigeration
3. When CHS did that boat trip with an estimated 1200 pieces of chicken (1197 pieces being 133 head of chicken) how did he keep the cooked chicken warm? In the absence of pictures of the boat(s) or their galleys, it is hard to say the CHS cooked the chook on the boat(s), unless it was big enough to carry 500 people plus crew? I believe that CHS once worked a paddle boat and it is conceivable that such a boat would have been big enough, and potentially the galley as well.
If not on a boat, then the alternative is a picnic or banquet setting on the rivers edge somewhere, which means transporting hot, cooked chicken to the venue. The only way to successfully o this would be in insulated metal boxes. Not surprisingly, if these were of sufficient size and effectiveness the breading would steam during the trip - discovery of original finger lickin' good chicken coating?
Now insulated metal food cabinets are not unknown at the time, as can be seen in this reference to WWII 1940's metal food cabinet: www.worthpoint.com/worthopedia/vintage-1940s-wwii-military-medical-1808609495
Thus, is is not an inconceivable idea.
4. CHS started out with a table and six chairs. He expanded quickly. He became a successful restauranteur.
It is now clear as to why he was so popular if one considers the prevailing times and food practices. His expansion pushed him firmly into the commercial catering world. At this time, industry "catalogs" would have been the main source of information for sourcing goods and equipment. I have yet to find any online sources for such catalogs in order to get a better picture of the commercial catering world of his day however, it is essential to understand this environment in which he operated and framed his decision making process.
We seem to keep resurrecting this view that CHS was a simple man, a humble sole, that struck it lucky, with his own blend of 11 herbs and spices. No! he was a canny, ambitious, workaholic that would have, as soon as struck you, as cuss you out, if you crossed him. He saw the way food wishes were changing in the advent of a rapidly improving technological kitchen environment and hung his star on, "fried chicken." He didn't let setbacks get in his way, he engineers solutions to problems, and just kept his head down and bum up. Maybe that focus, is why he didn't see the civil infrastructure changes which lead to the downfall of his early restaurants.
So, here it is, we have to stop seeing CHS as a three+ person show in a small Roadside dinner, and start seeing, "HIS" bigger picture.