Edward White’s monthly column, “Off Menu,” serves up lesser-told stories of chefs cooking in interesting times.

Original Kellogg’s cereal box (left), Ella Eaton Kellogg (right)

Few novels in American history have had the seismic social impact of The Jungle, Upton Sinclair’s 1906 work set among the gore and misery of Chicago’s slaughterhouses. Though the critics were sniffy about Sinclair’s drum-beating prose, his vivid descriptions of the insanitary conditions inside America’s abattoirs caused an outcry that hastened the passing of the Pure Food and Drug Act. Despite the sales figures, Sinclair was only partially satisfied with the public reaction to his book. His aim had been to convert Americans to socialism; instead, he lamented, he had succeeded only in turning them into fussy eaters. “I aimed at the public’s heart,” he later wrote, “and by accident I hit it in the stomach.”

1906 turned out to be a landmark year for both the American food industry, and American cuisine. While The Jungle was lighting fires in Congress, in Battle Creek, Michigan, William Keith Kellogg struck a deal with his brother John Harvey Kellogg that would begin a new, acrimonious chapter in the peculiar psychodrama of their relationship, and spark a revolution of the breakfast table. William bought from John full ownership of the company that produced their Toasted Corn Flakes, and swiftly turned a niche health food product into one of the biggest American brands in history, changing the diets of billions around the world.

Both these events, the regulation of the meat industry and the rise of breakfast cereal, were redolent of the Progressive Era of the early 1900s, in which it was assumed that a mixture of moral zeal and technocratic expertise could remedy all social ills, and alleviate individual suffering. But they are also wonderful examples of an unmistakably American approach to cooking and eating, what the academic Nicholas Bauch describes as “an obsession with getting food right … never being satisfied with the movement of organisms from nature to the eater’s body.”

In the Kellogg story there was one person in particular devoted to getting food right—not the flamboyant, egocentric John, nor the embittered, entrepreneurial William, but Ella Eaton Kellogg, John’s wife, one of the most overlooked but most important names in the ever-twisting story of America’s relationship with food. It was Ella who applied the Progressive mindset to a working kitchen, sowed the seeds of dietetics, and devised a new culinary philosophy for ordinary Americans which she outlined in 1892 with her book Science in the Kitchen. In her sober, efficient way—which perfectly mirrored the sober, efficient dishes she concocted in her kitchen—Ella bequeathed a huge legacy. Beyond the content of her recipes, which promoted vegetarianism and swore off refined sugar, she articulated the heady idea that perfecting food (and the systems in which it is created and consumed) is the key to perfecting human civilization. From Diet Coke to the Impossible Burger, America has long sought to perfect its food through scientific intervention. Few have gone at it as successfully as Ella Eaton Kellogg.

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