Thank you for confirming your email! Welcome to the community.
Author: megneal
What Did Cowboys Actually Eat on the Trail?
Credit: Detroit Publishing Company/Library of Congress, Washington, D.C. ( LC-D4-13756)
AuthorTony Dunnell
May 14, 2026
Love it?86
We’ve all seen the version of cowboys that Hollywood likes to show us, but the Western film genre has always been rife with myths. In reality, cowboys were rarely the dashing gunslingers of legend; instead, they were poorly paid laborers engaged in difficult and dirty work, whether it was helping out with the daily chores on someone else’s ranch or embarking upon grueling, monthslong cattle drives.
From the 1860s to the 1890s, these great cattle drives helped define the American West. And for the cowhands hired to drive tens of thousands of cattle across hundreds of miles of open country, one thing was key to survival: food. Meals on the trail had to be portable, nonperishable, and quick and easy to cook. Cowboy cuisine was far from glamorous, but it kept everyone alive — a repetitive, high-calorie diet designed for survival and portability rather than pleasure. With that in mind, here are some of the foods that fueled the American frontier.
Mel Brooks’ 1974 comedy movie Blazing Saddles may have taken a few liberties with historical veracity, but it did get one thing right: Cowboys ate a lot of beans. Beans were the champions of trail food, and cowboys ate them every day. It was a practical option, as beans were readily available, easy to store and transport, and simple to prepare in one pot. Pinto beans were the most common variety, often slow-cooked with salt pork, and perhaps some chiles, for flavor. Cowboys had a variety of colorful nicknames for beans, including “whistle berries” and “Mexican strawberries.”
Meals on the trail were prepared in what was known as a chuckwagon — essentially a horse-drawn mobile kitchen, often nicknamed the “cookie.” The cook normally had one essential that was always being cared for: a sourdough starter of flour and water that was used for making sourdough biscuits and bread. Cooked in a Dutch oven placed directly over the campfire, sourdough biscuits were a hearty staple of the cowboy diet. With their sturdy consistency and slightly tangy flavor, they were a perfect accompaniment to beans and gravy.
Advertisement
More from our network
History Facts is part of Inbox Studio, an email-first media company. *Indicates a third-party property.
Despite being surrounded by hundreds of cattle, cowboys rarely ate fresh beef from the herd (unless an animal was sick or injured and could no longer be driven). Instead, smoked jerky was the most common way to consume beef, because it was easy to carry, lasted much longer than fresh meat, and could easily be added to stews. Cowboys preserved their beef by turning it into jerky using a variety of methods, including sun drying, smoking, and salting. Cowboys did hunt fresh game along the trail, but beef jerky ensured that meat was always on hand.
Salt pork — pork that is heavily salted to preserve the meat — was prized for its very long shelf life. Unlike jerky, salt pork couldn’t be consumed directly and had to be soaked in water to reduce the salt content before cooking. Cowboys also ate a lot of bacon, especially for breakfast, but it was nothing like the thin-sliced variety found today. It was typically “sowbelly” — pork fat from the belly (and sometimes the back and sides) of the pig, heavily cured with salt.
Dried fruits offered much-needed sweetness on the trail, and most chuckwagons had some in supply. Apples were the most common dried fruit, but apricots, cherries, peaches, raisins, and prunes also made an appearance, largely depending on what fresh fruit was available in the region.
As well as breaking up the monotony of all the savory staples, preserved fruits contained essential vitamins that helped keep cowboys relatively healthy on the trail. Fresh fruits, such as berries encountered along the route, were always a welcome discovery, but dried fruits offered a more dependable and long-lasting supply.
Hardtack has been a survival staple for centuries, feeding soldiers, sailors, explorers, and adventurers in many extreme situations. It’s basically a dense, dry cracker, made from flour and small amounts of water, that can last for months (or even years) without spoiling. Hardtack was a common ration for soldiers during the Civil War and was then adopted by cowboys on the trail. While almost inedible on its own, it provided a quick and easy snack when dunked in coffee, crumbled into stew, or soaked in water and fried in bacon fat.
Along with beans, potatoes and onions were among the most common vegetables in a cowboy’s diet. Durable, filling, and easy to store, they added texture and flavor to what could otherwise be very bland cooking. Both were added to stews and mixed in with beans, and potatoes were often fried in bacon grease.
Canned goods were considered a genuine luxury on the trail, being both heavy and expensive. But a well-prepared chuckwagon might have some canned items — known as “air tights” — in stock, such as canned peaches or tomatoes, which would have been highly prized by any cowboy. Canned tomatoes were a thirst-quencher and contained some much-needed sugar, and the acidity helped to counter the gypsum found in most river water (which cowboys would often drink untreated). Opening a can of peaches, meanwhile, was the ultimate morale booster — and about as close to luxury as a cowboy could get while making their way across the frontier.
Advertisement
Advertisement
7 Ways the Year 1968 Changed America
Photo credit: Bev Grant / Archive Photos via Getty Images
AuthorNicole Villeneuve
May 7, 2026
Love it?235
It’s been referred to as the year that changed America: In 1968, the United States experienced an unprecedented upheaval of long-held values and practices that left an indelible — and still reverberating — mark on the country. Facing the assassinations of beloved leaders, protests against the Vietnam War and racial inequality, and a major shift in media and pop culture, the nation was forced to confront some of its most deeply rooted issues, and evolve in the process. While the year was marked by tragedy and division, it also led to significant progress in civil rights and political activism, inspiring a generation of Americans to fight for equality and justice, and in turn, reshape the country’s social landscape. Here are seven events from 1968 that changed America.
Richard Nixon Became President After a Divisive Election
The 1968 presidential election is still considered one of the most contentious and divisive elections in U.S. history. In March, President Lyndon B. Johnson announced that he would not be seeking reelection. In the ensuing months, America’s opposition to the Vietnam War escalated, and the stunning assassinations of Martin Luther King Jr. and Robert F. Kennedy sent the country into angry unrest. An already tense political climate was thrown into chaos when anti-war protesters clashed with police outside the Democratic National Convention in Chicago. In the end, a fraught and uninspiring race between Republican candidate Richard Nixon, Democrat Hubert Humphrey, and segregationist George Wallace ended in a victory for Nixon. The contentious nature of the election contributed to a deepening sense of political polarization in the United States.
Advertisement
More from our network
History Facts is part of Inbox Studio, an email-first media company. *Indicates a third-party property.
Photo credit: Bettmann / Bettmann via Getty Images
Two Major Leaders Were Assassinated Within Two Months
The assassinations of civil rights leader Martin Luther King Jr. on April 4 and presidential hopeful Robert F. Kennedy on June 6 were two of the most tragic events in American history. The violence shocked not only the U.S. but the world, particularly as it came on the heels of the assassinations of President John F. Kennedy and civil rights leader Malcolm X in 1963 and 1965, respectively. Despite the devastation that followed — and the fear that their progressive voices and visions for the country would be forgotten — the legacies of King and Kennedy continued to inspire and motivate people for decades to come.
Photo credit: Pictures from History / Universal Images Group Editorial via Getty Images
The Tet Offensive Turned More of the Country Against the Vietnam War
The year 1968 began with the U.S. still embroiled in the long-running war in Vietnam, and the American public’s growing fatigue came to a head following North Vietnam’s deadly January 30-31 Tet Offensive attack on South Vietnamese and American forces. The widespread attack during the Lunar New Year holiday Tet made it clear to the American public that victory in Vietnam was not near, and confidence in the United States’ progress overseas began to falter. It faded faster still when respected broadcaster Walter Cronkite vocally opposed the war in a national television broadcast on February 27. Mass protests against the continued involvement unfurled across the country in the ensuing months. The occasionally violent unrest influenced the country’s eventual withdrawal from Vietnam in 1973, and the youth-led anti-war protests changed the face of civic engagement, fueling other historical grassroots activism such as the growing feminist movement and the rise of environmentalism.
Advertisement
Advertisement
Photo credit: Bettmann / Bettmann via Getty Images
Two American Athletes Protested Racial Inequality at the Olympics
Despite the tragedy of Martin Luther King Jr.’s untimely death, those influenced by his nonviolent activism continued to fight for racial and class equality. One of the most memorable protests took place at the 1968 Olympics in Mexico City. As American track and field athletes Tommie Smith and John Carlos took the podium to receive their respective gold and bronze medals, they each raised a gloved fist during the U.S. anthem in a symbolic gesture of solidarity with the Black Power movement. Smith and Carlos faced intense backlash and criticism from the media and the public, but their protest remains an enduring symbol of resistance and solidarity in the struggle for civil rights and social justice.
Photo credit: Bev Grant / Archive Photos via Getty Images
A Miss America Protest Birthed the Image of the “Bra-Burning” Feminist
The iconic image of the “bra-burning” feminist was born in this monumental year, irreversibly putting women’s rights in the mainstream conversation. On September 7, 1968, protesters marched against the objectification of women outside a Miss America beauty contest in Atlantic City, New Jersey. They threw oppressive items such as bras, makeup, and high heels into a "freedom trash can," and while the bras were never actually burned, the demonstration ensured that the phrase “women’s liberation” gained national attention for the first time. The seminal moment was also a prescient introduction to intersectional feminism issues: Nearby, a Miss Black America pageant was also held in protest, as the official pageant had, to date, not included an African American contestant (the first Black woman would compete two years later).
Advertisement
Advertisement
Photo credit: Bettmann / Bettmann via Getty Images
“Star Trek” Aired an Interracial Kiss on Television
Much like the social and political upheaval that dominated 1968, popular culture had its own memorable and impactful moments that year. Given the racial tensions in the country, it was seen as revolutionary when the popular sci-fi series “Star Trek” aired the first romantic kiss between a white person and a Black person on American television, between Captain Kirk (William Shatner) and Lieutenant Uhura (Nichelle Nichols). (The response was largely positive.)
The year 1968 also marked the release of Stanley Kubrick’s film 2001: A Space Odyssey, revolutionizing science fiction and special effects in film. The sci-fi epic inspired influential filmmakers such as George Lucas and Steven Spielberg, who both went on to define entertainment in the ensuing decades. (Presciently, the film also introduced audiences to friendly AI virtual assistants.) Onstage, The Boys in the Band opened off-Broadway, offering a realistic and humanizing look at the then-underrepresented LGBTQ+ community. The play is often cited as a groundbreaking work that helped pave the way for greater visibility and acceptance of LGBTQ+ people in American culture.
Photo credit: Keystone-France / Gamma-Keystone via Getty Images
Apollo 8 Became the First Manned Spacecraft to Orbit the Moon
On December 24, 1968, as one of the most tumultuous years in American history drew to a close, NASA's Apollo 8 mission became the first manned spacecraft to orbit the moon, marking a major milestone in space exploration and providing an uplifting moment for the country. The three-man crew — Frank Borman, Jim Lovell, and Bill Anders — broadcast parts of their six-day lunar voyage on live television. Their lunar orbit, which aired in prime time on Christmas Eve, is said to have been watched by a billion people — one out of every four people on the planet at the time. The orbit also resulted in the enduring “Earthrise” photo, showing a sliver of planet Earth peering out from beyond the moon. The mission was not only a success, but a marvel that united and inspired a weary country. Apollo 8, it was said, had saved 1968.
If you grew up in the 1960s, you might remember that kitchens looked and felt very different from today’s sleek, minimalist designs. The colors were soothing, patterns were popping, and design styles ranged from the early pastel “dream kitchens” to the playful retro-futurism of the Atomic Age to the richer earth tones that carried us into the 1970s.
Kitchens of the 1960s also reflected a postwar sense of optimism that embraced the bright, bold, and cutting edge. New materials such as Formica, chrome, vinyl, and molded plastics were everywhere, and convenience-driven appliances were becoming symbols of progress. Many kitchen items were designed not just to be useful, but to look modern, futuristic, and decorative.
Here are eight items you’d find in most American kitchens in the 1960s. How many of these do you remember?
Stacked neatly in cabinets or displayed on open shelving, Pyrex nesting bowls were a staple of the 1960s kitchen. While bold primary colors were popular, the decade also embraced softer pastel versions and patterned designs such as “Gooseberry,” “Butterprint,” and “Snowflake Blue,” which aligned with the early-1960s “dream kitchen” aesthetic of coordinated, cheerful color schemes. Later patterns featured botanicals and Americana scenes in neutral beige or brown.
Made of thick, durable glass, these bowls were designed for heavy mixing, baking, and serving. Beyond their practicality, they also reflected the era’s focus on functional beauty — everyday objects that were meant to look good enough to leave out in the open.
If there’s one color palette that defined the late-1960s kitchen, it’s avocado green, harvest gold, and coppertone brown. Refrigerators, ovens, and dishwashers from brands such as General Electric and Westinghouse embraced this earthy shift, moving away from the earlier white-and-pastel look toward something warmer and more grounded.
These tones reflected the broader evolution of 1960s design trends, when sleek modernism began blending with more natural, organic influences. Appliance suites were often fully coordinated, turning the kitchen into a unified color scheme. What began as futuristic efficiency gradually softened into the casually elegant, lived-in aesthetic that defined the late-1960s home.
The kitchen wall phone was a household command center long before mobile devices existed. Usually mounted near a central wall or corner, these rotary dial phones embodied the era’s interest in streamlined, practical design by being simple, durable, and always within reach.
At the same time, their presence in the kitchen reflected the decade’s social design logic — the kitchen was the most lived-in, central space in the home, serving not just as a place for cooking but also as a hub for gathering and communication. The coiled cord often stretched into hallways or dining rooms for a little privacy, and magnetic notepads for taking messages were often hung on the refrigerator, reinforcing the kitchen as the home’s nucleus.
Formica countertops defined the visual identity of many 1960s kitchens, especially in their boldest Atomic Age expressions. Designs such as boomerang patterns, starbursts, and abstract geometric prints flecked with gold captured the era’s fascination with space-age futurism and modern materials.
Set against chrome edging and flat-front clean-lined cabinetry, Formica surfaces created a sleek yet playful look. In the early 1960s, these patterns often appeared in brighter, more optimistic palettes, while later versions shifted toward earth tones. Affordable, durable, and endlessly customizable, Formica became one of the defining materials of the decade’s design identity.
Chrome dinette sets were a classic expression of 1960s kitchen decor. With Formica tabletops, rounded edges, and chrome tubular frames, they reflected the era’s emphasis on clean geometry and easy maintenance.
Vinyl upholstery in bold colors — turquoise, red, mustard yellow, or black-and-white patterns — often tied into either the playful graphic energy of the early ’60s or the deeper neutral tones that were popular toward the end of the decade. Practical yet stylish, these sets embodied the balance between modern efficiency and casual family living that defined 1960s kitchen culture.
Kitchen wallpaper in the 1960s was rarely subtle. Starbursts, diamond grids, and repeating geometric patterns filled the space with energy, often in saturated shades of orange, olive green, mustard yellow, black, and red. Alongside these bold, modern designs were more homey motifs — oversized, stylized florals, climbing vines, roosters, and fruit and vegetable prints — that covered entire walls.
In many homes, wallpaper was part of a fully coordinated look, paired with matching curtains, tablecloths, dishware, and sometimes even appliances. Vinyl coatings made it practical for everyday use, but its real role was visual, turning the kitchen into a lively space for gathering rather than just a purely functional one.
Fondue sets became especially popular in the late 1960s, aligning with the era’s shift toward social, interactive dining. Often finished in avocado green, burnt orange, or mustard yellow, they reflected the decade’s warm, organic design sensibility.
At the same time, fondue itself fit the broader cultural movement toward casual entertaining and shared meals as more women entered the workforce. Fondue gatherings emphasized experience over formality, matching the relaxed evolution of 1960s home design into something more communal and expressive.
Swag lamps were a common sight in 1960s kitchens, especially over dinette tables and breakfast nooks. Instead of being hardwired into the ceiling, they hung from a hook and draped across the ceiling on a visible chain before plugging into a wall outlet. This made them easy to install and reposition, which appealed to homeowners who wanted a flexible, stylish update without major electrical work.
Their designs ranged from simple glass globes to more decorative options with colored glass, metal details, or fringed shades. Many reflected the era’s love of bold, sculptural shapes and warm lighting, adding a cozy glow that softened the harder surfaces of chrome, laminate, and vinyl so often found in 1960s kitchens.
Advertisement
More from our network
History Facts is part of Inbox Studio, an email-first media company. *Indicates a third-party property.
“Beauty is pain” is a familiar phrase, and one that has been taken quite literally at many points in history. People have swallowed toxins such as arsenic and restricted their bodies with corsets, all in the name of status, style, and desirability. Here are five of the most extreme examples of dangerous beauty trends from decades past.
In the early 20th century, radium was briefly treated like a miracle ingredient. Following its 1898 discovery, radium’s mysterious, faint luminescence made it seem almost magical; as early as 1904, products such as the topical product Ec-Zine and even drinkable radium water were being advertised as a cure-all for everything from eczema to pimples to blood poison.
By the 1930s, beauty brands had leaned in, too. The French company Tho-Radia — so named for the elements thorium and radium — sold face creams and lipstick claiming to be a “perfect scientific method of keeping the skin of the face and neck in order.” The claims, of course, turned out to be very wrong. Long-term exposure to radium has many negative health effects, including damaging bones and increasing cancer risk. By the end of the 1930s, growing awareness of health dangers and tightening government regulations brought the use of radium in beauty and wellness products to an end.
Advertisement
More from our network
History Facts is part of Inbox Studio, an email-first media company. *Indicates a third-party property.
In Elizabethan England, pale skin was fashionable, seen as a sign of wealth and leisure. To achieve the look, many women turned to a popular foundation known as Venetian ceruse. Made with vinegar, water, and white lead powder, it certainly cast women in their desired pallor. But used over extended periods, it could also lead to skin discoloration and hair loss; over a long time, exposure to lead can also cause neurological damage.
Lead was present in other cosmetics at the time, too. Rouge was a common makeup often formulated from white lead with colored dyes mixed in. But Elizabethans weren’t the first to use lead in their beauty regimens: Evidence points to its use not only in ancient Roman times but also as far back as 3500 BCE in ancient Mesopotamia and 3000 BCE in ancient Egypt.
During the Renaissance era in Europe, especially in parts of Italy, beauty ideals often emphasized large, luminous eyes. To get the desired effect, some women used eyedrops made from Atropa belladonna, a highly toxic plant also known as deadly nightshade. The plant contains atropine — the compound that, in carefully measured, sterile doses, your eye doctor might give you today to dilate your pupils.
That’s exactly what Venetian women were aiming for, too. But their doses were unregulated and applied repeatedly for the cosmetic effect of big, alluring eyes. The cost was high: Belladonna interferes with the nervous system and often causes blurred vision, extreme light sensitivity, and disorientation, with repeated use leading to long-term vision damage or blindness.
When X-rays were discovered in 1895, they quickly earned a place in the public imagination as a kind of invisible, modern force that could do just about anything. By the early 20th century, that fascination had spilled into beauty culture, and clinics throughout North American and Europe began offering X-ray hair removal as a painless, high-tech alternative to shaving or waxing unwanted facial or body hair.
The treatment worked by damaging hair follicles with radiation exposure, leading to hair loss over time. Though that was the desired effect, what was not yet understood was the cumulative harm of the technology’s radiation. Many patients developed burns, chronic skin damage, and in some cases, cancer decades later. Eventually it became clear that the medical risks outweighed the perceived aesthetic benefits, and by the late 1940s, X-ray hair removal services were no longer offered.
At the turn of the 20th century, weight-loss culture was already established, if much less publicly advertised than today. But it reached new levels with the emergence of tapeworm dieting. Marketed through advertisements and distributed through unregulated mail-order products, the diet promised effortless slimming by ingesting tapeworm eggs, critters dubbed “friends for a fair form.”
Once inside the body, the tapeworm would allegedly hatch and go on to absorb nutrients from food, supposedly allowing the host to eat as usual while still losing weight. When a person reached their desired weight, they were meant to take an anti-parasitic treatment to kill the tapeworm and simply pass it from the body.
In reality, tapeworms can grow up to 30 feet long and cause people to have diarrhea, vomiting, malnutrition, as well as abdominal problems and more serious health concerns; they can also cause complications upon removal. While a 19th-century patent for a tapeworm trap does exist, designed to be used after ingesting the critter for weight loss, it’s likely that many of the marketed products contained laxatives or placebos instead of actual tapeworms, and the trend was all but abandoned by the mid-20th century.
In 1940, the average worker in the United States earned $1,368 a year — roughly $25 a week. And while that figure did rise during the course of the decade, it still sounds like a meager amount by today’s standards, thanks to inflation. Back then, however, a dollar could stretch remarkably far.
According to the inflation calculator provided by the U.S. Bureau of Labor Statistics, $1 in 1940 is equivalent to $23.34 in 2026. So, a dollar was enough to stock up on some essential groceries or cover a modest night out. Here’s a look at exactly what you could buy for a buck back in 1940.
A 1-pound loaf of white bread cost about 10 cents in 1940, meaning $1 bought you 10 loaves at that price. But a loaf could often be found for even less if you shopped around, so a dollar could get you as many as a dozen loaves, making bread an important staple in most homes.
In 1940, a dozen large white eggs cost about 33 cents (and possibly as little as 27 cents), so you could get at least three dozen eggs for a dollar. Being relatively affordable, eggs were considered the perfect protein, and most households ate them daily. And if you wanted bacon with your eggs, you could get at least 4 pounds of bacon for a buck.
Advertisement
More from our network
History Facts is part of Inbox Studio, an email-first media company. *Indicates a third-party property.
In the U.S. today, a standard Hershey’s milk chocolate bar typically costs between $1.80 and $2.20. Back in 1940, it cost just 5 cents, so a dollar could get you 20 bars. The size of the bar might have differed slightly, though — Hershey was committed to maintaining the 5-cent price point throughout the 1940s and up through the 1960s, but it adjusted the size of the bar to account for fluctuating cacao prices. Coca-Cola also maintained a 5-cent price point in the mid-20th century, so you could get 20 bottles of Coke for a dollar, too.
In 2025, the average price for a pound of coffee surpassed $9. In 1940, a dollar could buy around 4 pounds of coffee, enough to keep a household caffeinated for at least a week. But a couple of years later, things took a turn for the worse: Coffee was rationed in America from November 1942 to July 1943 to make sure there was enough for the soldiers fighting in World War II.
The price of gasoline has been on the rise in 2026, with the national average for a gallon now passing the $4 mark. In 1940, $4 would have been a shocking price, since at the time, a gallon of gas cost around 15 cents. While that’s still quite high accounting for inflation, you could buy 6 gallons at the pump and still get change for a dollar.
In 1940, a standard movie ticket cost a quarter, and matinee showings could be as little as 10 cents. It was a good year for movies, too. You could watch Charlie Chaplin in The Great Dictator; Cary Grant, Katharine Hepburn, and James Stewart in The Philadelphia Story; and Disney’s Pinocchio and Fantasia, all without spending more than a dollar.
A first-class stamp cost 3 cents in 1940, and remained the same price until 1959 (when it increased to 4 cents). So, for $1, you could stamp 33 letters — more than enough to keep up with family and friends in an age long before email and social media.
According to Yelp, the cost of a men’s haircut in the U.S. today typically ranges from $25 to $40 (though it can, of course, be cheaper or much more expensive). In 1940, a standard men’s haircut in a barbershop cost around 50 cents, and might have included a shave. For women, a standard cut in a 1940s salon would likely have exceeded a dollar — but would still have been far below the $60 or so charged by a midrange salon today.
A pair of medium-quality women’s silk stockings cost about a dollar in 1940. That same year, nylon stockings became available to the American public for the first time, causing quite a stir — customers rushed to stores in the thousands, and 4 million pairs sold out in four days. Nylon was generally cheaper than top-tier silk, but nylon stockings were a premium product upon their nationwide release — being stronger, more durable, more elastic and less prone to wrinkling than silk — and demand was extremely high, driving the price up to around $1.25 a pair. So, if you only had a dollar, you’d have to stick with silk.
On the night of Sunday, April 14, 1912, the RMS Titanic was sailing through the North Atlantic on its maiden voyage from Southampton, England, to New York City. Most passengers and crew had no idea that within hours, the ship would strike an iceberg and descend into one of the most famous maritime disasters in history.
At the time of its launch, the Titanic epitomized the height of ocean liner engineering and luxury; it was well equipped to feed its more than 2,200 passengers and crew for the approximately weeklong transatlantic crossing. The food served varied depending on class, from French-influenced fine dining to hearty dishes meant to sustain passengers during the voyage. Based on surviving menus and other archival documentation, here’s what we know about how passengers dined on the night the Titanic sank.
First-class passengers were served an elaborate multicourse dinner that reflected the peak of Edwardian fine dining. A surviving dinner menu from April 14, 1912, preserved in the Royal Museums Greenwich collection, was further explored by journalist Dana McCauley’s book Last Dinner on the Titanic: Menus and Recipes From the Great Liner, giving us a clear idea of how passengers spent this ill-fated evening.
The first-class dinner began with a selection of light starters and soups, including hors d’oeuvre varies (assorted appetizers), oysters, consommé Olga (a clear beef broth finished with julienned vegetables and a splash of port wine), and cream of barley. The fish course followed, featuring salmon with a buttery mousseline sauce and cucumber.
Next were the more substantial entrées, and they offered a range of choices: filet mignon Lili (beef fillet medallions in a rich sauce), sauté of chicken Lyonnaise (pan-fried chicken and onions in a French-style sauce), vegetable marrow farci (a stuffed squash dish), lamb with mint sauce, roast duckling with apple sauce, and beef sirloin and potatoes served up château style.
There were also a series of side dishes, including green peas, creamed carrots, boiled rice, and parmentier and boiled new potatoes for both crispy and soft potato options.
The meal then transitioned into a series of lighter and cold dishes typical of French haute cuisine. These included punch romaine (a chilled citrus-based drink) and roast squab (pigeon considered a delicacy) with cress, cold asparagus vinaigrette, pâté de foie gras, and celery.
Finally — if there was any room for dessert — the dinner concluded with an extensive sweets selection: Waldorf pudding, peaches in Chartreuse jelly, chocolate and vanilla éclairs, and French ice cream.
Advertisement
More from our network
History Facts is part of Inbox Studio, an email-first media company. *Indicates a third-party property.
Compared to the elaborate French dining of first class, second-class passengers were served a more traditional British-style meal. While simpler in selection, the menu, preserved by Royal Museums Greenwich, still consisted of multiple varied and substantial courses.
The meal began with consommé tapioca, a light soup slightly thickened with tapioca pearls. The fish course followed, featuring baked haddock with sharp sauce (a tangy reduction), then a series of main dishes influenced by familiar British fare: curried chicken and rice, spring lamb with mint sauce, and roast turkey with cranberry sauce.
As in first class, the mains were served with vegetables and starches, including green peas, pureed turnips, boiled rice, and both boiled and roast potatoes. The meal then moved into desserts and sweets, with wine jelly and plum pudding, followed by coconut sandwich cookies and American ice cream.
Second-class passengers were also offered a selection of nuts, fresh fruit, cheese, biscuits, and coffee to round out — and close out — the meal.
Unlike menus for the dining rooms of the upper classes, third-class menus from the Titanic are a rarity in surviving archival materials. What is known about the final meal in steerage comes primarily from the White Star Line, the company that operated the Titanic. Its provisioning records, as well as later historical reconstructions, serve as the best blueprint for this historic meal.
As noted in Last Dinner on the Titanic, the final scheduled meal for third-class passengers was high tea rather than a formal dinner service. (In keeping with working-class British traditions of the period, the main Sunday meal was generally served at midday rather than in the evening.)
In contrast to afternoon tea, high tea was a more substantial savory meal eaten with cutlery. White Star Line provisioning plans indicate that third-class passengers would likely have had a final meal consisting of ragout of beef with potatoes and pickles, stewed fruit, fresh bread and butter, currant buns, and tea. Though far simpler than the lavish multicourse meals served upstairs, the spread was still considered hearty and respectable for the working-class travelers on the ill-fated ship.
Before living rooms and family rooms, there was the parlor — a space designed less for living in than for being seen. Often pristine and a little intimidating, the room was reserved for guests, special occasions, and the careful display of a family’s taste and status. Though the term has mostly disappeared today, the parlor has a long history, from medieval monasteries to middle-class domestic life. Here’s a look back at the rise and fall of the parlor.
The word “parlor” has always been about talking. The term traces back to the Old French parler, meaning “to speak,” and entered English around the 13th century as “parlur” — a word that originally referred to a small window in monasteries through which priests heard confessions. The meaning then expanded to describe a designated room within a monastery set aside for conversation — a space where the otherwise cloistered inhabitants could interact with visitors or speak privately among themselves.
That dual idea — conversation paired with separation — stuck. By the late 14th century, the word had shifted beyond religious life to describe a room set apart from a great hall and offering a measure of privacy. By the 15th century, the concept had settled into domestic architecture as a room in a private home used for receiving guests or holding more formal conversations.
Advertisement
More from our network
History Facts is part of Inbox Studio, an email-first media company. *Indicates a third-party property.
The parlor’s journey from the monastery to the middle-class home mirrors broader changes in architecture and social life. In medieval Europe, most domestic life took place in a single large hall. Privacy, in the modern sense, was rare. Over time, however, homes — especially among wealthier households — began to develop specialized rooms branching off from that central space. One of these was the parlor: a smaller, more controlled environment for conversation, business, or receiving select visitors.
Early on, the parlor wasn’t always the front-and-center “best room” we tend to imagine today. In some regions, it functioned as a private chamber or even a bedroom tucked away from the main living area. Only later — by the 18th century and especially the 19th century — did it become firmly established as a formal reception room, often located at the front of the house.
That shift coincided with the rise of the middle class in Europe. As industrialization created new wealth, families increasingly sought to display their status through their homes — and specifically through rooms designed to be seen. By the Victorian era, the parlor had become a kind of stage set: a carefully curated space where the household presented its best self to the outside world.
At its most basic level, the parlor was for receiving guests. Social calls — brief, often highly ritualized visits — were a cornerstone of life in the 18th and 19th centuries, and the parlor provided the setting. Typically located just off the entryway, it allowed visitors to be entertained without granting them access to the more private (and perhaps messier) parts of the home.
But the parlor did much more than host polite conversation. It was also a showcase. By the Victorian era, parlors were often filled — sometimes to the point of excess — with decorative objects meant to signal taste, refinement, and, above all, prosperity. Mass production made a wide array of goods available, and families eagerly filled their parlors with items such as porcelain figurines, vases, mirrors, decorative plates, and framed photographs, as well as ferns in glass cases, taxidermied birds, Japanese fans, peacock feathers, ornate clocks, and richly upholstered furniture.
Much of this work fell to women, who were typically responsible for decorating and maintaining the parlor. Their choices helped define the household’s public image, turning the room into a carefully composed expression of identity and status. Critics at the time — notably sociologist Thorstein Veblen — described this as “conspicuous consumption,” a term Veblen coined in 1899. But for many families, it was simply part of participating in middle-class life.
The parlor wasn’t always a stiff or silent place, however. It was also a center of entertainment. Before the advent of radio and television, parlors hosted a wide range of activities, from amateur theatrical performances to music and games. Families gathered around the piano to sing or dance; guests acted out charades or participated in parlor games such as Sculptor, where players froze into dramatic tableaux. More energetic pastimes — such as Blind Man’s Buff, in which a blindfolded player tried to catch others — could turn the carefully arranged room into a site of chaos. Word games, riddles, and shadow plays offered quieter alternatives, combining amusement with displays of wit and education.
And the parlor’s uses extended even further. In the 19th century, it was not uncommon for families to lay out the dead in the parlor for wakes or viewings, allowing friends and relatives to pay their respects in the home itself. Over time, however, these practices began to shift. As noted in the Oxford Research Encyclopedia of American History, changing middle-class ideas about death moved “a respectable burial from the family parlor to the funeral parlor,” unlinking mourning from the domestic space.
In all these ways — social, aesthetic, and even ritual — the parlor functioned as a kind of public-facing heart of the home.
By the early 20th century, the parlor began to lose its place in everyday life. Part of the problem was practicality. Parlors were often the most elaborately decorated rooms in a house, but also among the least used. Maintaining a space that existed primarily for occasional guests could feel wasteful, especially as ideas about home life shifted toward comfort and informality.
At the same time, social norms were changing. The rigid etiquette that governed formal visits began to fade, and families increasingly preferred spaces where they could relax rather than perform. The very qualities that had once made the parlor desirable — its formality, its separation from daily life — began to make it feel outdated.
In response, a new kind of room emerged: the living room. The name itself signaled a shift in priorities. Rather than a space reserved for appearances, the living room was designed for everyday use — a place to read, talk, and unwind. Later in the 20th century, additional informal spaces such as family rooms and rec rooms further blurred the boundaries between public and private life within the home.
The word “parlor” didn’t disappear entirely, but its meaning narrowed. It lingered in business names — ice cream parlors, beauty parlors, funeral parlors — where it retained its association with receiving the public in a designated space. In homes, however, it largely faded from use.
What remains is the idea behind it: that a room can be more than just a place to sit. For centuries, the parlor was where households performed their identity — where they spoke, displayed, entertained, and even mourned. Its disappearance marks not just a change in architecture, but a broader shift in how people think about privacy, status, and the meaning of home itself.
Before grocery store shelves became a veritable rainbow of products, many foods looked very different. For most of human history, food got its color from natural plant pigments, what animals ate, and how foods were processed. That began to change in the 19th century with the rise of industrial food production as well as early synthetic dyes, many of which were derived from coal tar byproducts.
Once introduced, food colorants spread quickly. They changed not only how food looked, but also what consumers came to expect. By the early 20th century, food coloring was here to stay, and what we now think of as normal food hues are often anything but natural. Here’s a peek at what seven familiar foods used to look like before modern coloring punched them up.
A brick of bright orange cheddar cheese is a household staple for many, but real cheddar wasn’t originally orange at all. The color we now associate with the cheese began as a marketing trick in 17th-century England, when cheesemakers started adding plant-based dyes.
At the time, farmers were skimming fatty cream off the top of milk to sell separately, leaving behind lower-fat milk that produced paler cheese. The golden hue of traditional cheddar came from the beta-carotene in the grass the cows ate; because that was carried in the milk’s fat, the color disappeared when the fat was skimmed off. Adding color with saffron, marigold, annatto, and even carrot juice helped mask the difference.
The practice made its way to North America and in some cases became even more exaggerated. By the 19th century, some producers were even adding lead chromate to intensify cheddar’s orange color and make lower-quality cheese look more desirable. This was part of a broader era of food adulteration, when appearance mattered more than safety. Today, most orange cheddar still gets its color from annatto and not from aging or flavor — but, thankfully, not from lead either.
Advertisement
More from our network
History Facts is part of Inbox Studio, an email-first media company. *Indicates a third-party property.
Wild salmon owe their vibrant pink-orange color to their diet, specifically carotenoids from krill and other small crustaceans they eat. Farmed salmon, meanwhile, are raised on manufactured feed in ocean net pens and thus don’t naturally consume these foods. Without intervention, their flesh would be a rather unappealing dull grayish color — not exactly the first thing you’d reach for when shopping for dinner.
Salmon’s appearance became important as farmed salmon moved from experimental aquaculture into grocery stores in the late 20th century. Customers, it turns out, were willing to pay more depending on the color of the cut, and so farmers began adding astaxanthin, a naturally occurring carotenoid pigment found in the food wild salmon eat, to their fish feed.
Much of this pigment supply was industrialized and scaled by companies such as DSM, a Swiss-Dutch chemical company. In the late 1980s, DSM (formerly Royal DSM) even introduced the SalmoFan, a color chart resembling a paint swatch, allowing farmers to select the exact shade of pink they wanted their salmon to be — a practice that continues today.
Contrary to what the name suggests, oranges are sometimes not orange at all. When they grow in tropical climates such as southern Florida, high temperatures prevent chlorophyll breakdown in the peel. This leaves the peel a patchy green, even if it’s perfectly ripe. As U.S. citrus production expanded in the early 20th century, oranges from California — where cooler nights naturally encouraged a brighter peel — helped shape consumer expectations by promoting perfectly orange-colored fruit through advertising and packaging.
Florida growers had to compete. In the 1930s, they began using dyes such as Citrus Red No. 2, applying it to the peel and giving the fruit a brighter color. The practice continues today, but as the U.S. government plans to phase out Citrus Red No. 2 dye, growers may need to rely on another method: exposing the oranges to ethylene gas in degreening rooms.
In the early 20th century, concerns over food adulteration led to the 1906 Pure Food and Drug Act, enforcing closer scrutiny of synthetic additives. This included early versions of food coloring such as toxic and synthetic coal-byproduct dyes. At the time, maraschino cherries had already been transformed from preserved Adriatic fruit into a heavily processed product. They were often preserved in sulfur or chemical brine solutions, then rehydrated in sugar syrup, artificially flavored with vanilla or almond, and finally dyed a vivid red using aniline dyes — one of the toxic coal-tar dyes.
So did consumers have to suffer with what The New York Times described as “sickly yellow” maraschino cherries after the Pure Food law? Not exactly. As certain coal-tar dyes fell out of favor, foods were able to get that bright, artificial color through an evolving roster of government-approved synthetic reds.
There’s not much better than a pat of golden-yellow butter on fresh bread, but the rich dairy product didn’t always look like what we expect today. That’s largely because butter’s natural hue comes from beta-carotene in the fresh grass that cows eat, which shows up in their milk. Butter made in spring and summer, when cows grazed on pasture, was naturally deeper yellow, while winter butter, made from hay-fed herds, often turned noticeably pale.
Seasonal variation lessened once cows left the pasture and entered the industrial dairy era in the second half of the 1800s. So, producers started standardizing color, most commonly with plant-based additives such as annatto, creating a more uniform yellow year-round.
By the late 19th century, the focus on color intensified during the so-called “butter wars” as margarine emerged as a cheap competitor. Margarine was often dyed to resemble butter, prompting legislation in parts of North America that restricted its coloring — or even forced it to be a different color entirely, such as pink. In response, butter producers leaned even more heavily into a consistent golden-yellow hue year-round as a marker of reliability and authenticity.
Before modern additives, processed meat products looked far duller than the vibrant reds and pinks we see today. Fresh meat can appear bright red at first, thanks to oxygen binding to myoglobin, a protein found in muscle. But as oxygen decreases, the pigment changes again and leaves meat a brownish-gray that gives the appearance of spoilage.
That’s partly why producers began using curing agents long before synthetic dyes entered the picture. Early curing relied on naturally occurring nitrates in salt (often called saltpeter), which was widely used for preserving meats. Over time, it was discovered that these compounds convert into nitrites, which interact with myoglobin to form a stable, heat-resistant pigment that keeps it the familiar pinkish-red color seen in bacon or sausages. (It also helped inhibit bacterial growth.) Synthetic dyes, of course, were eventually used, too, such as the once-common Red No. 2 or Red No. 3, creating the vivid reds seen in some regional hot dogs such as Maine’s famed red hot dogs.
Ancient winemakers sometimes used herbs or minerals to preserve and enhance the appearance of their wines. Modern winemakers can color their wine, too: Since the 1970s, a concentrated grape-juice-based additive known as Mega Purple has regularly been used in some mass-produced wines to deepen colors, improve taste, and standardize quality across batches. Lighter-skinned grape varieties, cooler growing seasons, early harvesting, or fermentation hiccups can make some reds paler, and Mega Purple can help round this out.
Mega Purple isn’t the only coloring tool in winemakers’ kits. Some food-grade additives used in the broader food industry, such as FD&C Yellow No. 5, cochineal extract, and carmine, sometimes show up in wine in order to meet consumer expectations.
Advertisement
Advertisement
7 Surprising Facts About the Age of Dinosaurs
Photo credit: DE AGOSTINI PICTURE LIBRARY / Contributor via Getty Images
AuthorDarren Orf
April 29, 2026
Love it?153
For millions of years, the predominant class of animal on Earth was that of the dinosaurs — a name that comes from the Greek words for “terrible lizards” (even though dinosaurs were reptiles but not lizards at all). From around 252 million to 66 million years ago, these incredible creatures evolved in every corner of the globe, even Antarctica. Although the age of dinosaurs stretched far longer than humans have even walked upright (186 million years versus 7 million years), scientists have only been aware of the existence of dinosaurs for about two centuries, and our understanding of them changes almost daily as paleontologists uncover more secrets. These seven surprising facts explore the ever-fascinating world of these ancient “terrible lizards.”
The Earth is no stranger to mass extinctions, having experienced five (and currently undergoing a sixth) in its 4.6 billion-year history. But none was quite so devastating as the Permian extinction, otherwise known as the “Great Dying.” Scientists are not certain of its cause (a leading theory is continuous volcanic eruptions in modern-day Siberia), but its deadly results aren’t up for debate: The world lost 90% of its plant and animal species. This cataclysmic event, which occurred around 252 million years ago, marked the end of the Permian Period and start of the Triassic Period. As life recovered from this biological trauma, various animals took root, including the Lystrosaurus, ichthyosaurs, and eventually, archosaurs — the ancestors of dinosaurs. The first dinosaurs appeared in the fossil record around 240 million years ago, and a second extinction, known as the Triassic-Jurassic extinction event, occurred around 202 million years ago, killing off many of their rival archosaur species. With less competition and larger ranges, the small dinosaurs were then able to thrive and evolve into the gigantic reptiles of the subsequent Jurassic and Cretaceous periods.
Advertisement
More from our network
History Facts is part of Inbox Studio, an email-first media company. *Indicates a third-party property.
Photo credit: Murray Close / Contributor via Getty Images
Most Dinosaurs in Jurassic Park Didn’t Live During the Jurassic Period
Although the age of dinosaurs often conjures up an image of a tropical planet with stegosauruses and T. rexes running rampant, the scientific reality is more complicated. The dinosaurs actually lived during three different geologic periods: the Triassic, Jurassic, and Cretaceous (known overall as the Mesozoic Era). All three periods played host to giant reptiles we know today as dinosaurs, but each one was distinct, with its own unique cast of dino characters. While the Triassic Period saw mostly small dinosaurs, the Jurassic Period gave rise to monstrously proportioned dinos, and the Cretaceous Period hosted an immense diversity of species. Many of the dinosaurs featured in Steven Spielberg’s 1993 film Jurassic Park — including the velociraptor, triceratops, ankylosaurus, parasaurolophus, and most famously, the Tyrannosaurus rex — actually evolved during the late Cretaceous Period. Only a few starring dinos, such as the dilophosaurus and brachiosaurus (in arguably the best scene in the film), actually lived during the titular Jurassic Period. Thankfully, Hollywood corrected the error with a Jurassic Park-inspired children’s movie in 2020 called Camp Cretaceous.
Photo credit: VW Pics / Contributor via Getty Images
Dinosaurs Measured From a Few Inches Big to Several Stories Tall
Today, the animal class Mammalia features a stunning array of species in all different shapes and sizes, from the 2-gram bumblebee bat to the 200-ton blue whale. The same can be said for the dinosaurs. The smallest of the now-extinct dinosaurs weren’t very big at all; some may have only been the size of a sparrow. On the other end of the spectrum, no creature quite compared to the Titanosaur, an especially gargantuan long-necked sauropod. The largest of this cadre was the Argentinosaurus, a species discovered in (you guessed it) Argentina. Although no complete skeleton of this dinosaur has ever been uncovered, paleontologists estimate it would’ve stood 131 feet tall (taller than a 10-story building) and weighed upwards of 110 tons, making it the largest land animal in Earth’s history.
The world of the dinosaurs was unlike our own. For one, the supercontinent Pangea was beginning to break up during the Triassic Period, so the Earth’s landmasses during the dinosaur age would look unrecognizable to modern eyes. What’s more, the length of a day — the average time it takes Earth to rotate on its axis — wasn’t 24 hours. This is because ever since the Earth’s creation, the planet’s rotation has been slowing down. Some 1.4 billion years ago — long before the dinosaurs — a day on Earth was approximately 18 hours and 41 minutes. At the dawn of the dinosaur age, a day would have been around 23 hours long. Over time, Earth’s rotation continued to slow down as the moon moved further into its modern orbit. Every year, approximately 0.0000135 seconds are added to the length of a day on Earth. Since the end of the Bronze Age (around 1200 BCE), that small change has only added up to 0.047 seconds, but in the many millions of years since the dinosaurs, it made up the difference of an entire hour.
Photo credit: Mohamad Haghani/Stocktrek Images via Getty Images
The Tyrannosaurus Rex (And Many Dinos) Had Feathers
One of the biggest paleontological revelations of the past couple of decades is the discovery that most (if not all) dinosaurs had feathers. Similar to how all mammals have some kind of fur — from an alpaca’s extra-dense coat to the wispy hairs found on elephants — dinosaurs also sported a wide range of feathers. When scientists first identified dinosaur fossils in the 1820s, the consensus was that these extinct creatures were simply large reptiles. While true, many dinosaurs are actually more closely related to birds (which can technically be classified as reptiles). However, the reptilian classification caused paleontologists for more than a century to picture these beasts more like scaly crocodiles than resplendent roosters, so when fossil discoveries in the early 20th century displayed evidence of feather insertion points, paleontologists overlooked them in favor of the accepted “big lizard” paradigm. Now scientists know that many of the dinosaurs of the Jurassic and Cretaceous periods displayed a wide array of colorful feathers. The precise ubiquity of feathers is still up for debate, with some evidence suggesting that early Triassic dinosaurs and also long-necked dinosaurs such as sauropods were perhaps more scaly than feathery. But experts are now starting to change their perception of even the most famous dinos; one paleontologist described the theropod T. rex as a “roadrunner from Hell.”
All Land-Based Dinosaurs Died Out Within Nine Months
Mass extinctions are not usually measured in months, but one exception is the K-T (Cretaceous–Tertiary) extinction event that occurred 66 million years ago. When a 6-mile-wide asteroid larger than Mount Everest struck off the coast of what’s now the Yucatán Peninsula, the impact released 100 million megatons of energy, vaporizing the asteroid and sending a massive cloud of material into the atmosphere and across the globe. The resulting rain of molten glass, wildfires, tsunamis, volcanic eruptions, scalding air temperatures, and lasting darkness killed off all land-based dinosaurs within just nine months. Just as two extinction events had given rise to the dinosaurs’ rule on Earth, a third one ended it in a geological millisecond — or did it?
Although swift velociraptors, massive titanosaurs, and carnivorous T. rexes are long extinct, some species of small avian dinosaurs — by some accounts no larger than ducks — survived the cataclysmic blast thanks to their ability to subsist on small amounts of food and forage the world’s destroyed forests with an evolutionary advantage known as a “beak.” It’s from these hardy survivors that all of today’s birds descended. And these avian dinos weren’t the only survivors: Rodent-like mammalian species outlasted the blast in their burrows, eventually awakening to a completely changed world. No longer the constant prey of meat-eating dinosaurs, these rodents ushered in a new age of mammals on land.
Advertisement
Advertisement
All the Presidents in Height Order
Illustration courtesy of Madison Hunt
AuthorMark DeJoy
April 29, 2026
Love it?153
When we think of U.S. presidents through history, we don’t tend to picture their physical frame so much as recall a collection of historical facts and anecdotes. If you imagine George Washington, for example, is a mental image of his presence in a room the first thing that comes to mind? Or do you recall a story about a cherry tree, or crossing the Delaware? With a few exceptions here and there, the physicality of presidents has been largely obscured by history. Can you name the tallest president? The shortest? What about the second-tallest or second-shortest? A full list of the height of each president follows, spanning a foot difference from 5 feet, 4 inches tall to 6 feet, 4 inches tall.
Images via Getty Images, illustration courtesy of Madison Hunt
Over 6 Feet Tall
The tallest president in U.S. history was Abraham Lincoln, who stood at 6 feet, 4 inches — and that’s without his signature stovepipe hat. It’s a height that still sounds fairly tall today, but it was extraordinarily tall for the time; the average height for an American male during Lincoln’s presidency was 5 feet, 7 inches, making him 9 inches taller than average. Lincoln’s equivalent height today would be 6 feet, 7 inches — a half-inch taller than the average NBA player.
Given his distinct physical presence, it perhaps comes as no surprise that Lincoln’s appearance was frequently commented upon in his day. The New York Herald once wrote, “Lincoln is the leanest, lankiest, most ungainly mass of legs, arms, and hatchet-face ever strung upon a single frame.” Another reporter wrote of his “shambling gait” in London’s The Times, and described him as “a tall, lank, lean man, considerably over six feet in height, with stooping shoulders, long pendulous arms, terminating in hands of extraordinary dimensions, which, however, were far exceeded in proportion by his feet.” Here are the 18 other presidents who stood over 6 feet, if not quite as noticeably as Uncle Abe.
– Abraham Lincoln: 6 feet, 4 inches (193 cm) – Lyndon B. Johnson: 6 feet, 3.5 inches (192 cm) – Donald J. Trump: 6 feet, 3 inches (191 cm) – Thomas Jefferson: 6 feet, 2.5 inches (189 cm) – Chester A. Arthur: 6 ft, 2 inches (188 cm) – Bill Clinton: 6 feet, 2 inches (188 cm) – George H. W. Bush: 6 feet, 2 inches (188 cm) – Franklin D. Roosevelt: 6 feet, 2 inches (188 cm) – George Washington: 6 feet, 2 inches (188 cm) – Andrew Jackson: 6 feet, 1 inch (185 cm) – John F. Kennedy: 6 feet, 1 inch (185 cm) – Barack Obama: 6 feet, 1 inch (185 cm) – Ronald Reagan: 6 feet, 1 inch (185 cm) – James Buchanan: 6 feet, 1 inch (185 cm) – Gerald R. Ford: 6 feet, 1 inch (185 cm) – James A. Garfield: 6 feet, 1 inch (185 cm) – Warren G. Harding: 6 feet, 1 inch (185 cm) – James Monroe: 6 feet, 1 inch (185 cm) – John Tyler: 6 feet, 1 inch (185 cm)
Advertisement
More from our network
History Facts is part of Inbox Studio, an email-first media company. *Indicates a third-party property.
Images via Getty Images, illustration courtesy of Madison Hunt
Over 5 Feet, 10 Inches Tall
The average height of all 46 U.S. presidents is 5 feet, 11 inches, and it has been decades since the United States elected a president below that height (in part, notably, because all U.S. presidents have been male). Jimmy Carter was the last one, at 5 feet, 9.5 inches — still roughly an inch taller than the average American male at the time. According to the data, the United States almost never elects a president who is shorter than the average U.S. citizen of the time. The last time Americans voted in a shorter-than-average president was when Benjamin Harrison emerged victorious in the election of 1888, though at only 1.5 centimeters below the average of the time, he wouldn’t have been noticeably shorter. Based on this fact, it does seem that Americans prefer their presidents to be somewhat tall — though, considering the lack of mention in exit polls over the years, that may be a subconscious preference rather than an actual requirement. Here are the presidents who fell right around average height for a commander in chief, between 5 feet, 10 inches and 5 feet, 11 inches tall.
Images via Getty Images, illustration courtesy of Madison Hunt
Under 5 Feet, 10 Inches Tall
On the other end of the height spectrum, the shortest U.S. president was James Madison, who at 5 feet, 4 inches holds that record by 2 inches — the next-shortest presidents were Martin Van Buren and Benjamin Harrison, both at 5 feet, 6 inches. The average height in Madison’s time was actually slightly taller than in Lincoln’s time; 172 centimeters to 170 centimeters, or just a bit shy of 5 feet, 8 inches. Despite Madison being the only president on record who was shorter than his First Lady (Dolley Madison was around 5 feet, 7 inches tall), his relatively diminutive physical stature didn’t cause nearly the same level of commentary as Lincoln’s lanky height (or if it did, that commentary is lost to history). To conclude our list, here are the 14 presidents who stood under 5 feet, 10 inches tall.
- Jimmy Carter: 5 feet, 9.5 inches (177 cm) - Millard Fillmore: 5 feet, 9 inches (175 cm) - Harry S. Truman: 5 feet, 9 inches (175 cm) - Rutherford B. Hayes: 5 feet, 8.5 inches (174 cm) - Ulysses S. Grant: 5 feet, 8 inches (173 cm) - William Henry Harrison: 5 feet, 8 inches (173 cm) - James K. Polk: 5 feet, 8 inches (173 cm) - Zachary Taylor: 5 feet, 8 inches (173 cm) - John Quincy Adams: 5 feet, 7.5 inches (171 cm) - John Adams: 5 feet, 7 inches (170 cm) - William McKinley: 5 feet, 7 inches (170 cm) - Benjamin Harrison: 5 feet, 6 inches (168 cm) - Martin Van Buren: 5 feet, 6 inches (168 cm) - James Madison: 5 feet, 4 inches (163 cm)
Advertisement
Advertisement
Another History Pick for You
Today in History
Get a daily dose of history’s most fascinating headlines — straight from Britannica’s editors.