Oh, no, they didn’t.
What was the “new” American footwear of the 1920s and 1930s, anyway? It was no longer a “tread on the bottom” thing. In fact, in the 1920s the “tread on the bottom” thing was pretty common. You could wear your shoes on a dresser if you didn’t mind your feet getting wet and smelling.
In the 1930s, however, American shoes were still mostly designed for comfort, and people would generally wear them inside a dresser.
The 1920s was also the time of the first-ever modern high heels. They were made of rubber — no soles, so they could hold on to wet feet without causing blisters. They were much easier on the knees than flat shoes, since they didn’t have to be pressed flat; they could be slipped on.
The 1920s was an era when, because of the popularity and demand for sneakers, everyone was wearing stilettos.
But how did American men’s shoes during the decade fit into the rest of the world? According to the shoe historian David Reuben, we can attribute the way Americans wear their shoes to changes in the culture in general.
During the 1920s, American men had all kinds of crazy and funny ideas about fashion. They wore stiletto loafers when they had just stepped out on a trip to Europe, they’d slap on slippers or high heels when they were on business and when they were with friends. But if you were wearing a stiletto in the US, its popularity only led to more crazy and funny ideas — like how to make your stiletto shoes look as cool and stylish as yours.
The 1920s also saw some major shifts in the American style of eating. The 1920s meant that American men no longer wanted to eat meals in the company of friends — the dining table was pretty much the equivalent of a dance floor in the 20s — but instead wanted to eat meals alone.
Then, during the 1930s, the whole idea of eating at a restaurant became much less “chic” and more “tacky.” People went out to dinner at night rather than in the night (at least in New York City), with the best places serving alcohol.
“Men really got into cocktails and started drinking alcohol, especially at the New York party clubs,” Reuben told GQ during the interview, “and then after that, bartenders and chefs
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