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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: 23 September 2021

Factories, Railroads, and Rotary Eggbeaters

Factories, Railroads, and Rotary Eggbeaters

From Farm to Table

Chapter:
(p.28) Two Factories, Railroads, and Rotary Eggbeaters
Source:
How the Other Half Ate
Author(s):

Katherine Leonard Turner

Publisher:
University of California Press
DOI:10.1525/california/9780520277571.003.0002

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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