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
Auteur principal: Turner, Katherine Leonard
Format: Électronique eBook
Langue:Inglés
Publié: Berkeley : University of California Press, [2014]
Collection:Book collections on Project MUSE.
Sujets:
Working class > Social life and customs.
Working class > Social conditions.
Working class > Economic conditions.
Food habits.
COOKING > History.
SOCIAL SCIENCE > Customs & Traditions.
Travailleurs > États-Unis > Conditions economiques.
Travailleurs > États-Unis > Moeurs et coutumes.
Travailleurs > États-Unis > Conditions sociales.
Habitudes alimentaires > États-Unis > Histoire > 20e siecle.
Habitudes alimentaires > États-Unis > Histoire > 19e siecle.
Working class > United States > Economic conditions.
Working class > United States > Social life and customs.
Working class > United States > Social conditions.
Food habits > United States > History > 20th century.
Food habits > United States > History > 19th century.
United States.
History.
Electronic book.
Electronic books.
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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