How the Other Half Ate

A History of Working-Class Meals at the Turn of the Century

Nonfiction, Food & Drink, Food Writing, International, History, Americas, United States
Cover of the book How the Other Half Ate by Katherine Leonard Turner, University of California Press
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Author: Katherine Leonard Turner ISBN: 9780520957619
Publisher: University of California Press Publication: January 10, 2014
Imprint: University of California Press Language: English
Author: Katherine Leonard Turner
ISBN: 9780520957619
Publisher: University of California Press
Publication: January 10, 2014
Imprint: University of California Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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