Healthful, tasty and economical, it has been tied to government food policies in Europe, the United States and elsewhere, notably for nourishing workers. A handful of recipes includes one from The New York Times in 1943 for a layered, jellied meat and potato loaf. “Feeding the People: The Politics of the Potato” (Cambridge University Press, $24.95). Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

Source: New York Times August 31, 2020 21:56 UTC