Title page, Copyright, Dedication

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Contents

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List of Illustrations

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p. xiii

Acknowledgments

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pp. xv-xvi

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1. The Problem of Food

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pp. 1-27

imagine spending half of your income on food. If you were a member of the American working class in the late nineteenth or early twentieth century, food would have been the largest item in your budget, more expensive...

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2. Factories, Railroads, and Rotary Eggbeaters: From Farm to Table

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pp. 28-50

The American foodscape was transformed in the late nineteenth and early twentieth centuries. Th e industrialization of agriculture changed the size and nature of American farms, which were becoming larger, more efficient...

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3. Food and Cooking in the City

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pp. 51-90

imagine a working single mother who finds herself without much time for cooking, or even for shopping. She delegates the tasks to her older children, who buy mostly salty, processed “heat and eat” food along with...

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4. Between Country and City: Food in Rural Mill Towns and Company Towns

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pp. 91-120

the year 1918 was tragic for the family of John Morris, a coal miner in Scranton, Pennsylvania. Th e family was one of thousands interviewed for the Department of Labor’s massive survey on the consumption habits...

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5. “A Woman’s Work Is Never Done”: Cooking, Class, and Women’s Work

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pp. 121-140

providing food for a working-class family required cooperation from everyone, whether through wages, marketing, producing food through garden and livestock chores, acquiring cooking tools, or bringing in...

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6. What’s for Dinner Tonight?

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pp. 141-150

food choices are never simple, and they do not exist in a vacuum. In the late nineteenth and early twentieth centuries, every part of working-class people’s lives affected what they ate: their cultural and ethnic heritage...

Notes

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pp. 151-180

Bibliography

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pp. 181-198

Index

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pp. 199-201