ENGLISH

How the other half ate : a history of working class meals at the turn of the century

By Turner , Katherine Leonard

Book information

Publisher
University of California Press
Year
2014
ISBN
0520277570, 978-0-520-27757-1, 978-0-520-27758-8, 0520277589, 978-0-520-95761-9
Language
english
Format
PDF
Filesize
3 MB (2872947 bytes)
Series
California studies in food and culture 48
Pages
201\218
Time added
2015-12-23 22:00:00
Food habits -- United States -- History -- 19th ce

Description

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.

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