Leseprobe
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How the Other Half Ate
Katherine Leonard Turner
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University of California Press 
Ratgeber / Essen & Trinken
Beschreibung
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.
Kundenbewertungen
boardinghouse restaurant, bakers bread, poverty, working class, textile mills, consumption, child labor, class, sociology, nonfiction, meals, economics, food and agriculture, food farm, food writing, cultural history, habitus, immigration, urbanization, company towns, food, food and culture, farm to table, migrant, mill towns, womens work, food studies, labor studies, food history, food science, factories, coal town, baking, eating habits, urban studies, history of food