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How the Other Half Ate – A History of Working-Class Meals at the Turn of the Century - California Scholarship Online
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How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century

Katherine Leonard Turner

Abstract

In the late nineteenth and early twentieth centuries, working-class people’s food habits were shaped by their jobs; families; neighborhoods; the tools, utilities, and size of their kitchens; and their cultural heritage. Progressive reformers recorded much information about working-class food and helped shape the way that we think about food and class today. As new kitchen technology promised lighter cooking tasks, working-class people acquired second-hand tools, but often lacked the new utilities. Unlike middle-class people, the working class couldn’t and didn’t separate the kitchen from the r ... More

Keywords: working class, industrialization, cookery, consumption, food marketing, food habits, restaurants

Bibliographic Information

Print publication date: 2014 Print ISBN-13: 9780520277571
Published to California Scholarship Online: September 2016 DOI:10.1525/california/9780520277571.001.0001

Authors

Affiliations are at time of print publication.

Katherine Leonard Turner, author
University of Delaware