“What are we coming to? Whither are we drifting? And oh, times and oh, manners!”, writes Frank Crane in his 1920 collection of observations and ruminations, Adventures in Common Sense.
What — or who — occasions Crane’s lament? None other than the “chief high worshipful of the United States Food Research Department, Mary E. Pennington,” who in her research findings “deposes that FRIED CHICKEN is bad for us. That is to say, fried chicken that is fresh killed.”
The chief high worshipful decrees that all chicken “should be ripened from three to ten days in a temperature of 32 degrees.” Only then is the fowl fit to eat.
Crane considers this insanity. He writes that he “cannot get over the conviction that these scientific people are set upon robbing us of our most delectable things to eat. Naturally we would not strike a woman, but why does the Pennington lady attack us at the very core and citadel of our national gustatory treasure?”
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