How the other half ate : a history of working class meals at the turn of the century / Katherine Leonard Turner.

By:

Turner, Katherine Leonard [Author]

Material type: Text

text

Media type:

computer

Carrier type:

online resource

ISBN:

9781306168267
9780520957619

Subject(s):

Genre/Form:

Electronic Books.

LOC classification:

GT2853 .H698 2014

Online resources:

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Available additional physical forms:

Contents:

Factories, railroads, and rotary eggbeaters: from farm to table -- Food and cooking in the city -- Between country and city: food in rural mill towns and company towns -- "A woman's work is never done": cooking, class, and women's work -- What's for dinner tonight?

Subject: 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,

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Holdings
Item type	Current library	Collection	Call number	URL	Status	Date due	Barcode
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD)	G. Allen Fleece Library ONLINE	Non-fiction	GT2853.5 (Browse shelf(Opens below))	Link to resource	Available		ocn864746566

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Previous	GT2853.5 Discriminating taste : how class anxiety created the American food revolution /	GT2853.5 The Thai family table /by H.W. Poole.	GT2853.5 The larder : food studies methods from the American South /	GT2853.5 How the other half ate : a history of working class meals at the turn of the century /	GT2853.5 W43 2010 Culinary Ephemera An Illustrated History.	GT2853.6 Traditional food : a taste of Korean life /	GT2853.6 Every nation has its dish : black bodies and black food in twentieth-century America /	Next

Includes bibliographies and index.

The problem of food -- Factories, railroads, and rotary eggbeaters: from farm to table -- Food and cooking in the city -- Between country and city: food in rural mill towns and company towns -- "A woman's work is never done": cooking, class, and women's work -- What's for dinner tonight?

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,

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