After World War II (1939-1945), developers carved out rural tracts to build millions of single-family homes, and more Americans than ever before moved to large suburban areas that were zoned to prevent commercial and industrial activities. The federal government directly fueled this process by providing loans to war veterans as part of the Servicemen’s Readjustment Act of 1944, known as the GI Bill of Rights, which provided a wide range of benefits to U.S. military personnel. In many of the new housing developments, builders constructed homes according to a single model, a process first established in Levittown, New York. These identical, partially prefabricated units were rapidly assembled, making suburban life and private land ownership available to millions of returning soldiers in search of housing for their families.
American families still choose to live in either suburbs or the sprawling suburban cities that have grown up in newer regions of the country. Vast areas of the West, such as the Los Angeles metropolitan region in California, the area around Phoenix, Arizona, and the Puget Sound area of Washington state, became rapidly populated with new housing because of the American desire to own a home on a private plot of land. In much of this suburban sprawl, the central city has become largely indistinct. These suburban areas almost invariably reflect Americans’ dependence on automobiles and on government-supported highway systems.
As a result of Americans choosing to live in the suburbs, a distinctly American phenomenon developed in the form of the shopping mall. The shopping mall has increasingly replaced the old-fashioned urban downtown, where local shops, restaurants, and cultural attractions were located. Modern malls emphasize consumption as an exclusive activity. The shopping mall, filled with department stores, specialty shops, fast-food franchises, and movie multiplexes, has come to dominate retailing, making suburban areas across America more and more alike. In malls, Americans purchase food, clothing, and entertainment in an isolated environment surrounded by parking lots.
The American preference for living in the suburbs has also affected other living experiences. Because suburbs emphasize family life, suburban areas also place a greater emphasis on school and other family-oriented political issues than more demographically diverse cities. At their most intense levels, desire for privacy and fear of crime have led to the development of gated suburban communities that keep out those who are not wanted.
Despite the growth of suburbs, American cities have maintained their status as cultural centers for theaters, museums, concert halls, art galleries, and more upscale restaurants, shops, and bookstores. In the past several decades, city populations grew as young and trendy professionals with few or no children sought out the cultural possibilities and the diversity not available in the suburbs. Housing can be expensive and difficult to find in older cities such as New York; Boston, Massachusetts; and San Francisco, California. To cope, many city dwellers restored older apartment buildings and houses. This process, called gentrification, combines the American desire for the latest technology with a newer appreciation for the classic and vintage.
Many poorer Americans cannot afford homes in the suburbs or apartments in the gentrified areas of cities. They often rely upon federal housing subsidies to pay for apartments in less-desirable areas of the city or in public housing projects. Poorer people often live crowded together in large apartment complexes in congested inner-city areas. Federal public housing began when President Franklin Roosevelt sought to relieve the worst conditions associated with poverty in the 1930s. It accelerated during the 1950s and 1960s, as the government subsidized the renewal of urban areas by replacing slums with either new or refurbished housing. In the late 20th century, many people criticized public housing because it was often the site for crime, drug deals, gangs, and other social ills. Nevertheless, given the expensive nature of rental housing in cities, public housing is often the only option available to those who cannot afford to buy their own home. Private efforts, such as Habitat for Humanity, have been organized to help the urban poor move from crowded, high-rise apartments. These organizations help construct low-cost homes in places such as the South Bronx in New York City, and they emphasize the pride and autonomy of home ownership.
In recent years, the importance of home ownership has increased as higher real estate prices have made the house a valuable investment. The newest home construction has made standard the comforts of large kitchens, luxurious bathrooms, and small gardens. In line with the rising cost of land, these houses often stand on smaller lots than those constructed in the period following World War II, when one-story ranch houses and large lawns were the predominant style. At the same time, many suburban areas have added other kinds of housing in response to the needs of single people and people without children. As a result, apartments and townhouses—available as rentals and as condominiums—have become familiar parts of suburban life. For more information on urbanization and suburbanization.
Food and Cuisine
The United States has rich and productive land that has provided Americans with plentiful resources for a healthy diet. Despite this, Americans did not begin to pay close attention to the variety and quality of the food they ate until the 20th century, when they became concerned about eating too much and becoming overweight. American food also grew more similar around the country as American malls and fast-food outlets tended to standardize eating patterns throughout the nation, especially among young people. Nevertheless, American food has become more complex as it draws from the diverse cuisines that immigrants have brought with them.
Historically, the rest of the world has envied the good, wholesome food available in the United States. In the 18th and 19th centuries, fertile soil and widespread land ownership made grains, meats, and vegetables widely available, and famine that was common elsewhere was unknown in the United States. Some immigrants, such as the Irish, moved to the United States to escape famine, while others saw the bounty of food as one of the advantages of immigration. By the late 19th century, America’s food surplus was beginning to feed the world. After World War I (1914-1918) and World War II, the United States distributed food in Europe to help countries severely damaged by the wars. Throughout the 20th century, American food exports have helped compensate for inadequate harvests in other parts of the world. Although hunger does exist in the United States, it results more from food being poorly distributed rather than from food being unavailable.
Traditional American cuisine has included conventional European foodstuffs such as wheat, dairy products, pork, beef, and poultry. It has also incorporated products that were either known only in the New World or that were grown there first and then introduced to Europe. Such foods include potatoes, corn, codfish, molasses, pumpkin and other squashes, sweet potatoes, and peanuts. American cuisine also varies by region. Southern cooking was often different from cooking in New England and its upper Midwest offshoots. Doughnuts, for example, were a New England staple, while Southerners preferred corn bread. The availability of foods also affected regional diets, such as the different kinds of fish eaten in New England and the Gulf Coast. For instance, Boston clam chowder and Louisiana gumbo are widely different versions of fish soup. Other variations often depended on the contributions of indigenous peoples. In the Southwest, for example, Mexican and Native Americans made hot peppers a staple and helped define the spicy hot barbecues and chili dishes of the area. In Louisiana, Cajun influence similarly created spicy dishes as a local variation of Southern cuisine, and African slaves throughout the South introduced foods such as okra and yams
By the late 19th century, immigrants from Europe and Asia were introducing even more variations into the American diet. American cuisine began to reflect these foreign cuisines, not only in their original forms but in Americanized versions as well. Immigrants from Japan and Italy introduced a range of fresh vegetables that added important nutrients as well as variety to the protein-heavy American diet. Germans and Italians contributed new skills and refinements to the production of alcoholic beverages, especially beer and wine, which supplemented the more customary hard cider and indigenous corn-mash whiskeys. Some imports became distinctly American products, such as hot dogs, which are descended from German wurst, or sausage. Spaghetti and pizza from Italy, especially, grew increasingly more American and developed many regional spin-offs. Americans even adapted chow mein from China into a simple American dish. Not until the late 20th century did Americans rediscover these cuisines, and many others, paying far more attention to their original forms and cooking styles.
Until the early 20th century, the federal government did not regulate food for consumers, and food was sometimes dangerous and impure. During the Progressive period in the early 20th century, the federal government intervened to protect consumers against the worst kinds of food adulterations and diseases by passing legislation such as the Pure Food and Drug Acts. As a result, American food became safer. By the early 20th century, Americans began to consume convenient, packaged foods such as breads and cookies, preserved fruits, and pickles. By the mid-20th century, packaged products had expanded greatly to include canned soups, noodles, processed breakfast cereals, preserved meats, frozen vegetables, instant puddings, and gelatins. These prepackaged foods became staples used in recipes contained in popular cookbooks, while peanut butter sandwiches and packaged cupcakes became standard lunchbox fare. As a result, the American diet became noteworthy for its blandness rather than its flavors, and for its wholesomeness rather than its subtlety.
Americans were proud of their technology in food production and processing. They used fertilizers, hybridization (genetically combining two varieties), and other technologies to increase crop yields and consumer selection, making foods cheaper if not always better tasting. Additionally, by the 1950s, the refrigerator had replaced the old-fashioned icebox and the cold cellar as a place to store food. Refrigeration, because it allowed food to last longer, made the American kitchen a convenient place to maintain readily available food stocks. However, plentiful wholesome food, when combined with the sedentary 20th-century lifestyle and work habits, brought its own unpleasant consequences—overeating and excess weight. During the 1970s, 25 percent of Americans were overweight; by the 1990s that had increased to 35 percent.
America’s foods began to affect the rest of the world—not only raw staples such as wheat and corn, but a new American cuisine that spread throughout the world. American emphasis on convenience and rapid consumption is best represented in fast foods such as hamburgers, french fries, and soft drinks, which almost all Americans have eaten. By the 1960s and 1970s fast foods became one of America's strongest exports as franchises for McDonald’s and Burger King spread through Europe and other parts of the world, including the former Soviet Union and Communist China. Traditional meals cooked at home and consumed at a leisurely pace—common in the rest of the world, and once common in the United States—gave way to quick lunches and dinners eaten on the run as other countries mimicked American cultural patterns.
By the late 20th century, Americans had become more conscious of their diets, eating more poultry, fish, and fresh fruits and vegetables and fewer eggs and less beef. They also began appreciating fresh ingredients and livelier flavors, and cooks began to rediscover many world cuisines in forms closer to their original. In California, chefs combined the fresh fruits and vegetables available year-round with ingredients and spices sometimes borrowed from immigrant kitchens to create an innovative cooking style that was lighter than traditional French, but more interesting and varied than typical American cuisine. Along with the state’s wines, California cuisine eventually took its place among the acknowledged forms of fine dining.
As Americans became more concerned about their diets, they also became more ecologically conscious. This consciousness often included an antitechnology aspect that led some Americans to switch to a partially or wholly vegetarian diet, or to emphasize products produced organically (without chemical fertilizers and pesticides). Many considered these foods more wholesome and socially responsible because their production was less taxing to the environment. In the latter 20th century, Americans also worried about the effects of newly introduced genetically altered foods and irradiation processes for killing bacteria. They feared that these new processes made their food less natural and therefore harmful.
These concerns and the emphasis on variety were by no means universal, since food habits in the late 20th century often reflected society’s ethnic and class differences. Not all Americans appreciated California cuisine or vegetarian food, and many recent immigrants, like their immigrant predecessors, often continued eating the foods they knew best.
At the end of the 20th century, American eating habits and food production were increasingly taking place outside the home. Many people relied on restaurants and on new types of fully prepared meals to help busy families in which both adults worked full-time. Another sign of the public’s changing food habits was the microwave oven, probably the most widely used new kitchen appliance, since it can quickly cook foods and reheat prepared foods and leftovers. Since Americans are generally cooking less of their own food, they are more aware than at any time since the early 20th century of the quality and health standards applied to food. Recent attention to cases in which children have died from contaminated and poorly prepared food has once again directed the public’s attention to the government's role in monitoring food safety.
In some ways, American food developments are contradictory. Americans are more aware of food quality despite, and maybe because of, their increasing dependence on convenience. They eat a more varied diet, drawing on the cuisines of immigrant groups (Thai, Vietnamese, Greek, Indian, Cuban, Mexican, and Ethiopian), but they also regularly eat fast foods found in every shopping mall and along every highway. They are more suspicious of technology, although they rely heavily on it for their daily meals. In many ways, these contradictions reflect the many influences on American life in the late 20th century—immigration, double-income households, genetic technologies, domestic and foreign travel—and food has become an even deeper expression of the complex culture of which it is part.
Dress
In many regions of the world, people wear traditional costumes at festivals or holidays, and sometimes more regularly. Americans, however, do not have distinctive folk attire with a long tradition. Except for the varied and characteristic clothing of Native American peoples, dress in the United States has rarely been specific to a certain region or based on the careful preservation of decorative patterns and crafts. American dress is derived from the fabrics and fashions of the Europeans who began colonizing the country in the 17th century. Early settlers incorporated some of the forms worn by indigenous peoples, such as moccasins and garments made from animal skins (Benjamin Franklin is famous for flaunting a raccoon cap when he traveled to Europe), but in general, fashion in the United States adapted and modified European styles. Despite the number and variety of immigrants in the United States, American clothing has tended to be homogeneous, and attire from an immigrant’s homeland was often rapidly exchanged for American apparel.
American dress is distinctive because of its casualness. American style in the 20th century is recognizably more informal than in Europe, and for its fashion sources it is more dependent on what people on the streets are wearing. European fashions take their cues from the top of the fashion hierarchy, dictated by the world-famous haute couture (high fashion) houses of Paris, France, and recently those of Milan, Italy, and London, England. Paris designers, both today and in the past, have also dressed wealthy and fashionable Americans, who copied French styles. Although European designs remain a significant influence on American tastes, American fashions more often come from popular sources, such as the school and the street, as well as television and movies. In the last quarter of the 20th century, American designers often found inspiration in the imaginative attire worn by young people in cities and ballparks, and that worn by workers in factories and fields.