Coverart for item
The Resource How the Other Half Ate : a History of Working-Class Meals at the Turn of the Century, Katherine Leonard Turner

How the Other Half Ate : a History of Working-Class Meals at the Turn of the Century, Katherine Leonard Turner

Label
How the Other Half Ate : a History of Working-Class Meals at the Turn of the Century
Title
How the Other Half Ate
Title remainder
a History of Working-Class Meals at the Turn of the Century
Statement of responsibility
Katherine Leonard Turner
Creator
Subject
Language
eng
Summary
In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens-along with their cultural heritage. How the Other Half Ate is a deep exploration by historian and lecturer Katherine Turner that delivers an unprecedented and thoroughly researched study of the changing food landscape in American working-class families from industrialization through the 1950s. Relevant to readers across a range of disciplines-history, economics, sociology, urban studies,
Member of
Cataloging source
IDEBK
Illustrations
maps
Index
index present
Language note
English
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
California studies in food and culture
How the Other Half Ate : a History of Working-Class Meals at the Turn of the Century, Katherine Leonard Turner
Label
How the Other Half Ate : a History of Working-Class Meals at the Turn of the Century, Katherine Leonard Turner
Link
http://www.jstor.org/stable/10.1525/j.ctt5hjj23
Publication
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Bibliography note
Includes bibliographical references (pages 181-197) and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Cover; Contents; List of Illustrations; Acknowledgments; 1 The Problem of Food; 2 Factories, Railroads, and Rotary Eggbeaters: From Farm to Table; 3 Food and Cooking in the City; 4 Between Country and City: Food in Rural Mill Towns and Company Towns; 5 "A Woman's Work Is Never Done": Cooking, Class, and Women's Work; 6 What's for Dinner Tonight?; Notes; Bibliography; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; P; R; S; T; U; W
http://library.link/vocab/cover_art
https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?Return=1&Type=S&Value=9780520957619&userID=ebsco-test&password=ebsco-test
Dimensions
unknown
http://library.link/vocab/discovery_link
{'f': 'http://opac.lib.rpi.edu/record=b4340234'}
Extent
1 online resource
Form of item
online
Isbn
9780520957619
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
illustrations.
Specific material designation
remote

Library Locations

    • Folsom LibraryBorrow it
      110 8th St, Troy, NY, 12180, US
      42.729766 -73.682577
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