How the Other Half Ate - A History of Working-Class Meals at the Turn of the Century

1. Auflage 2014
ISBN: 978-0-520-27757-1
Verlag: University of California Press

Buch, Englisch, Band 48, 224 Seiten, Cloth Over Boards, Format (B × H): 160 mm x 230 mm, Gewicht: 433 g

Reihe: California Studies in Food and Culture

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.

Autoren/Hrsg.

Turner, Katherine Leonard

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Geschichte einzelner Länder Amerikanische Geschichte
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Mentalitäts- und Sozialgeschichte
• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Kultur- und Ideengeschichte

Inhaltsverzeichnis

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

Über Autor(innen)

Katherine Leonard Turner received her doctorate in history from the University of Delaware in 2008. She lives and teaches in the Philadelphia area.