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How the Other Half Ate : A History of Working-Class Meals at the Turn of the Century / Katherine Leonard Turner.
De Gruyter University of California Press Complete eBook-Package 2014-2015 Available online
View online- Format:
- Book
- Author/Creator:
- Turner, Katherine Leonard, Author.
- Series:
- California studies in food and culture ; 48.
- California Studies in Food and Culture ; 48
- Language:
- English
- Subjects (All):
- Working class--United States--Economic conditions.
- Working class.
- Working class--United States--Social life and customs.
- Working class--United States--Social conditions.
- Food habits--United States--History--20th century.
- Food habits.
- Food habits--United States--History--19th century.
- Physical Description:
- 1 online resource (218 p.)
- Edition:
- 1st ed.
- Place of Publication:
- 2014.
- Berkeley, CA : University of California Press, [2014]
- Language Note:
- English
- Summary:
- In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens-along with their cultural heritage. How the Other Half Ate is a deep exploration by historian and lecturer Katherine Turner that delivers an unprecedented and thoroughly researched study of the changing food landscape in American working-class families from industrialization through the 1950s. Relevant to readers across a range of disciplines-history, economics, sociology, urban studies, women's studies, and food studies-this work fills an important gap in historical literature by illustrating how families experienced food and cooking during the so-called age of abundance. Turner delivers an engaging portrait that shows how America's working class, in a multitude of ways, has shaped the foods we eat today.
- Contents:
- Frontmatter
- Contents
- List of Illustrations
- Acknowledgments
- 1. The Problem of Food
- 2. Factories, Railroads, and Rotary Eggbeaters: From Farm to Table
- 3. Food and Cooking in the City
- 4. Between Country and City: Food in Rural Mill Towns and Company Towns
- 5. "A Woman's Work Is Never Done": Cooking, Class, and Women's Work
- 6. What's for Dinner Tonight?
- Notes
- Bibliography
- Index
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- Description based on online resource; title from PDF title page (publisher's Web site, viewed 24. Apr 2020)
- ISBN:
- 9780520277588
- 0520277589
- 9780520957619
- 052095761X
- OCLC:
- 864746566
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