Prison Food in America

This review appeared in the May 2018 issue of CHoWline, the monthly newsletter of the Culinary Historians of Washington, DC. It made me realized that an often overlooked aspect of freedom is being able to choose what we eat, options that exist on a sliding scale depending on your income and location. At the risk of being glib, I think the closest I’ve ever come to food restrictions is visiting Disneyworld–there was no real food, not an apple in site–just ice cream shaped like Mickey and pancakes shaped like Mickey, and candy shaped like Mickey.

CHoW is off for the summer, but join us in September for a whole new line-up of speakers and events.


About Appetite for Books

read, cook, eat, repeat
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