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Good food for little money: Food and...

University of Delaware., Department of History.

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Good food for little money: Food and cooking among urban working-class Americans, 1875--1930.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Good food for little money: Food and cooking among urban working-class Americans, 1875--1930./
Author:	Turner, Katherine Leonard.
Description:	288 p.
Notes:	Adviser: Susan Strasser.
Contained By:	Dissertation Abstracts International69-09A.
Subject:	History, United States. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3324472
ISBN:	9780549754237

Good food for little money: Food and cooking among urban working-class Americans, 1875--1930.
Turner, Katherine Leonard.

Good food for little money: Food and cooking among urban working-class Americans, 1875--1930. - 288 p.

Adviser: Susan Strasser.

Thesis (Ph.D.)--University of Delaware, 2008.

In the period 1875-1930, working-class people in American cities cooked less and bought more ready-to-eat food than previous generations had. In dense urban areas, there were many locally-produced commercial options to replace cooking. And some working-class people may have wanted to cook less, because of the difficult conditions of shopping, cooking, and serving food in poor and working-class homes.

ISBN: 9780549754237Subjects--Topical Terms:

1017393
History, United States.

Good food for little money: Food and cooking among urban working-class Americans, 1875--1930.
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035 $a (UMI)AAI3324472
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100 1 $a Turner, Katherine Leonard. $3 1037295
245 1 0 $a Good food for little money: Food and cooking among urban working-class Americans, 1875--1930.
300 $a 288 p.
500 $a Adviser: Susan Strasser.
500 $a Source: Dissertation Abstracts International, Volume: 69-09, Section: A, page: 3716.
502 $a Thesis (Ph.D.)--University of Delaware, 2008.
520 $a In the period 1875-1930, working-class people in American cities cooked less and bought more ready-to-eat food than previous generations had. In dense urban areas, there were many locally-produced commercial options to replace cooking. And some working-class people may have wanted to cook less, because of the difficult conditions of shopping, cooking, and serving food in poor and working-class homes.
520 $a In this dissertation, I argue that material considerations were as important as considerations of culture and the maintenance of social ties. By material considerations, I mean the physical and technological structure of people's lives. Food choices are conditioned by the time, space, and tools available to cook and eat with; people cooked not just what they wanted, but what they reasonably could cook in their circumstances. Along with choosing what to eat, people decide how to cook it, and sometimes whether they can hire or convince someone else to do it for them. I am interested in that decision, and in the range of possibilities open to urban working-class people.
520 $a The decision to cook less ran against the grain of the large prescriptive literature on domestic economy, which in the last quarter of the nineteenth century urged housekeepers, paradoxically, to seek greater "efficiency" in cooking and keeping house by using old-fashioned methods of preservation, storage, buying in bulk and utilizing leftovers. These suggestions operated on two implicit assumptions, both of which were false: that home cooks in working families had the abundant kitchen equipment and storage space necessary to practice this economy; and that the time and effort of a homemaker was unwaged and therefore "free." Workers took a more practical view, and often chose to purchase food that was quick-cooking or ready-prepared, in order to save the cook's time for waged work or other household tasks. In other words, poor and working families recognized clearly the value of the cook's time and effort; and they often chose to convert that value into cash for rent, rather than a lower food bill. They decided for themselves how to combine production and consumption. In doing so, they asserted their adherence to a new consumption-oriented family economy, rather than the more traditional (and morally fraught) middle-class view of women's duties as home manager. Thus they anticipated the later turn toward a self-consciously consumer society.
590 $a School code: 0060.
650 4 $a History, United States. $3 1017393
650 4 $a Home Economics. $3 1019236
690 $a 0337
690 $a 0386
710 2 $a University of Delaware. $b Department of History. $3 1037294
773 0 $t Dissertation Abstracts International $g 69-09A.
790 $a 0060
790 1 0 $a Belasco, Warren $e committee member
790 1 0 $a Boylan, Anne $e committee member
790 1 0 $a Mohun, Arwen $e committee member
790 1 0 $a Strasser, Susan, $e advisor
791 $a Ph.D.
792 $a 2008
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3324472