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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: 30 July 2021

Between Country and City

Between Country and City

Food in Rural Mill Towns and Company Towns

Chapter:
(p.91) Four Between Country and City
Source:
How the Other Half Ate
Author(s):

Katherine Leonard Turner

Publisher:
University of California Press
DOI:10.1525/california/9780520277571.003.0004

The people who lived in industrial villages or company towns, such as mill towns or coal-mining towns, did industrial work in a rural setting, and so their options and opportunities were different. Here the type of industry really mattered. In mill towns, more women worked for wages, and there wasn’t as much time for home food production. Women in coal-mining towns, however, rarely worked for wages, so they could devote more time to gardening and raising livestock. In both industries, however, the poorest families lacked the resources to even start food production, even though they needed calories the most. Home food production represented capital and labor, and it helped distinguish between the comfortably well off and the more destitute among the working class.

Keywords:   working class, cookery, coal mining, textile mills, food habits

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