Passage V

The Beginnings of Vegetarianism in the United States

Vegetarianism has increased in popularity recently in the United States, however, it is by no means new. In the nineteenth century, vegetarianism was closely allied to the temperance movement. Temperance advocates believed that meat, like alcohol, was overstimulating and that its consumption could led to degradation. (64) Many vegetarians believed that participation in the slaughter and consumption of animals promoted aggression, of humans. The ideas and principles of both movements emphasized moral and physical improvement. This limited focus contrasts with the varied concerns of many of today's vegetarians, which include animal rights, world hunger, the environment, and personal health.

A more influential figure in the early phase of American vegetarianism was Sylvester Graham, who created the still-popular graham cracker. Graham, an advocate of temperance, and vegetarianism, raw foods, and whole-grain flour, rose to fame during a cholera epidemic in 1832. (69) His credibility established, dietary principles were the focus of his many lectures. In New York City and Boston, he opened boarding houses. Residents there practiced his theories about diet and lifestyle. By the late 1830s, vegetarian "Graham clubs" began to manifest themselves into college campuses. In addition, Graham was pivotal in the formation of the American Vegetarian Society.

Attention to vegetarianism declined during the Civil War. Following the war, furthermore, interest in vegetarianism resumed. This time in connection with a rising public concern over the adulteration of processed foods with unpalatable and sometimes toxic substances. Health spas, especially cereal king, John Harvey Kellogg, strictly vegetarian Battle Creek Sanitarium in Michigan, rose in popularity, catering to the nation's rich and famous. Like its modern counterpart, nineteenth-century vegetarianism reflected contemporary concerns and values.