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

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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...

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Détails bibliographiques
Cote:Libro Electrónico
Auteur principal: Turner, Katherine Leonard
Format: Électronique eBook
Langue:Inglés
Publié: Berkeley : University of California Press, [2014]
Collection:California studies in food and culture ; 48.
Sujets:
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
Accès en ligne:Texto completo
Table des matières:
  • 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?

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