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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: 21 September 2021

What’s for Dinner Tonight?

What’s for Dinner Tonight?

Chapter:
(p.141) Six What’s for Dinner Tonight?
Source:
How the Other Half Ate
Author(s):

Katherine Leonard Turner

Publisher:
University of California Press
DOI:10.1525/california/9780520277571.003.0006

Gender and class still shape the way we think about food today. The growth of manufactured and processed food means that we cook at home less than ever before, but we still think of home cooking as women’s responsibility. It is harder for us to understand the ways class affects the circumstances of home cooking.

Keywords:   working class, cookery, class, gender, poverty, food habits

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