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

Mostrar otras versiones (1)

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 histo...

Descripción completa

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Turner, Katherine Leonard
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Berkeley : University of California Press, [2014]
Colección:California studies in food and culture ; 48.
Temas:
1800-1999
Food habits > United States > History > 19th century.
Food habits > United States > History > 20th century.
Working class > United States > Social conditions.
Working class > United States > Social life and customs.
Working class > United States > Economic conditions.
Habitudes alimentaires > États-Unis > Histoire > 19e siècle.
Habitudes alimentaires > États-Unis > Histoire > 20e siècle.
Travailleurs > États-Unis > Conditions sociales.
Travailleurs > États-Unis > Mœurs et coutumes.
Travailleurs > États-Unis > Conditions économiques.
SOCIAL SCIENCE > Customs & Traditions.
COOKING > History.
Food habits
Working class > Economic conditions
Working class > Social conditions
Working class > Social life and customs
United States
History
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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?

Ejemplares similares