As college students, you certainly know what it’s like to eat on a budget. Perhaps the three most important requirement are that food should be filling, use simple ingredients, and above all, be cheap. Last week, I heard on “Fresh Air“, an NPR interview show, two authors describe how Americans ate during the Great Depression of the 1930s. That was a time when there was great poverty and families struggled to put food on the table. With the best of intentions, home economists and school lunch managers developed recipes and food plans that did indeed fill stomachs and stretched budgets. In hindsight, however, these foods were awful, both in culinary terms and nutritionally. There was a lot of creamed stuff. As we begin our first unit on “food and culture”, it might be instructive to think about the economic and other social factors that influence what you eat.