The cookbook, A Cookbook for Diabetics was originally published in 1959 in the United States of America. During this period, there were several events occurring such as the Vietnam war and the addition of Hawaii as a state. The second world war had ended about 14 years prior and people were celebrating after this period. According to a study that explored the rise of diabetes in the 20^th century, there was a great increase in the number of type one diabetics over the period of 1955-1964. “The incidence increased from a stable baseline of 4.1 cases/100000/year to a new level of 8.4/100000/year over the period 1955- 1964 (Gale, 2002).  There have been many attempts to explain the phenomenon of type 1 diabetes, but these have only been hypotheses about the causes of type one diabetes such as enterovirus infection and early exposure to cows’ milk. Despite these assumptions, there is not enough evidence to support the reasoning behind the large increase in type one diabetics. The 1950s was also a very popular time for jellied foods as there are many different jelly-based recipes in this cookbook. Some examples of recipes in the book are the jellied tomato vegetable salad or the jellied fish, chicken and meat salad. These meals included the use of a gelatin product with zero sugar and other ingredients such as mayonnaise, meats, and vegetables. The reason many of these recipes included the use of gelatin was to fit the theme of the dinners that were created to keep it interesting for families. “Women actually added labour back into the process. Instead of cooking from scratch, they used prepared foods, but “doctored them up” with additional ingredients or dramatic presentations that made it clear they would put real time and effort into the meal. Gelatin was used to shape and mold foods into sculptures and the mayonnaise was often used to colour the meal (Grey, 2018). Within the 20^th century, diabetes became a nationwide spread disease that was newly discovered. Type 2 diabetes became an ongoing issue in the late 20^th century and it was assumed that it would only get worse. There are a few factors with the ongoing problems of type 2 diabetes such as obesity, falling levels of physical activity, aging populations and increased urbanization (Ginter, 2012). It is expected that the rates of type 2 diabetes will continue to increase as time passes. According to a study, beginning in the year 2000, the rate of type 2 diabetes would double by 2030 due to the increasing rates of obesity. Jewish cooking also has not changed within the past 50 years because the recipes created in the past have been apart of tradition. In Jewish history, recipes such as gefilte fish, borscht and matzoth balls were often created for celebrations such as Borscht Belt. “Surely no holiday food is more Jewish than gefilte fish. Yet it was not eaten until the Middle Ages” (Friedlander, 1986). The period the cookbook was created was a calmer period within the 20^th century right at the beginning of the Vietnam War and post World War 2. Although this was a calmer period, there have been many improvements to the way we create and improve our diets through the introduction of gelatin into the foods we eat. Artificial sweeteners were also created to provide alternatives for people who are struggling with diabetes or weight gain. There is controversy surrounding the topic of artificial sweeteners due to the idea that it may lead to cancer.