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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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Factories, Railroads, and Rotary Eggbeaters

Factories, Railroads, and Rotary Eggbeaters

From Farm to Table

(p.28) Two Factories, Railroads, and Rotary Eggbeaters
How the Other Half Ate

Katherine Leonard Turner

University of California Press

The United States food system was industrialized in the late nineteenth and early twentieth centuries. Food became less seasonal, more readily available, and sometimes cheaper, due to new transportation and processing technologies. Food also became less local: meat and vegetables came from thousands of miles away, especially for city-dwellers. As new kitchen technologies promised lighter tasks, working-class people were able to acquire second-hand tools, but they often lacked the new urban utilities. Unlike middle-class people, working-class people couldn’t and didn’t separate the kitchen from the rest of the house; it was the central room in the home for cooking, eating, working, and living.

Keywords:   working class, cookery, kitchens, tools, industrialization, food marketing

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