Full 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.
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
