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How the Other Half AteA History of Working-Class Meals at the Turn of the Century$
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Katherine Leonard Turner

Print publication date: 2014

Print ISBN-13: 9780520277571

Published to California Scholarship Online: September 2016

DOI: 10.1525/california/9780520277571.001.0001

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PRINTED FROM CALIFORNIA SCHOLARSHIP ONLINE (www.california.universitypressscholarship.com). (c) Copyright University of California Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CALSO for personal use.date: 22 September 2021

The Problem of Food

The Problem of Food

Chapter:
(p.1) One The Problem of Food
Source:
How the Other Half Ate
Author(s):

Katherine Leonard Turner

Publisher:
University of California Press
DOI:10.1525/california/9780520277571.003.0001

For the working class in the late nineteenth- and early twentieth-century United States, food was a difficult problem. Food was expensive in proportion to income. Working people worked long hours and had inconsistent incomes, so budgeting for food was even more challenging. Progressive reformers studied these problems, generating data on how and what average people bought, cooked, and ate, which we can now use to reconstruct foodways. Today we still struggle with the problem of food and poverty, and we still hold many of the same ideas about science, technology, and personal responsibility as people did around the turn of the twentieth century.

Keywords:   working class, progressive movement, food habits, poverty

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