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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: 20 October 2021

“A Woman’s Work Is Never Done”

“A Woman’s Work Is Never Done”

Cooking, Class, and Women’s Work

Chapter:
(p.121) Five “A Woman’s Work Is Never Done”
Source:
How the Other Half Ate
Author(s):

Katherine Leonard Turner

Publisher:
University of California Press
DOI:10.1525/california/9780520277571.003.0005

Although food was everyone’s problem, cooking was so strongly identified with women that solutions to the problem of food were heavily gendered. Middle-class women, in particular, wanted to keep women’s work in the home separate from commerce and hence disapproved of women who bought cooked food. Cooking was imagined as the way women exemplified femininity and morality, and so, while there were various suggestions to take cooking out of the home via government, collective, or commercial organization, they tended to break upon the rocks of gender.

Keywords:   working class, women, gender, cookery

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