By Katherine Leonard Turner
Within the past due 19th and early 20th centuries, working-class american citizens had consuming conduct that have been especially formed through jobs, households, neighborhoods, and the instruments, utilities, and measurement in their kitchens—along with their cultural historical past. How the opposite part Ate is a deep exploration by means of historian and lecturer Katherine Turner that provides an unheard of and punctiliously researched learn of the altering foodstuff panorama in American working-class households from industrialization in the course of the 1950s.
Relevant to readers throughout quite a number disciplines—history, economics, sociology, city reviews, women’s experiences, and nutrition studies—this paintings fills an incredible hole in ancient literature via illustrating how households skilled nutrition and cooking through the so-called age of abundance. Turner supplies a fascinating portrait that indicates how America’s operating category, in a mess of the way, has formed the meals we devour this present day.
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Extra resources for How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century
You can eat it any time you want, or you can put it the refrigerator to arrest its progress. Young sauerkraut is crunchier; older sauerkraut has a stronger ﬂavor. , do not heat it beyond about 115°F [46°C]). However, if digestive and nutritive beneﬁts are not your main goals, there’s no shame in cooking your sauerkraut. In fact, old sauerkraut that has become soggy and very sour may taste best cooked. 64 REAL FOOD FERMENTATION a b c d e f This is a great process for cutting a bell pepper. It’s particularly useful when readying bell peppers for fermentation, as in the recipe on page 79 for Fermented Carolina-Style Slaw.
Some places, biological threats like amoebas and protozoa. You do not want to consume any of these, either. WATER __________________________________ In most places, if you ask them for it, your water Some fermentation recipes call for the use of water or company will provide you with a written analysis of brine. Municipal tap water can contain varying your local water. amounts of chlorine and/or a related chemical called chloramine. These are added by the water authorities to prevent the propagation of microbes of various sorts.
KNOW YOUR INGREDIENTS 45 GENETICALLY MODIFIED __________________________________ Genetically modiﬁed organisms (GMOs) are those whose DNA has been modiﬁed in a laboratory. DNA is the blueprint for all living things. By splicing in pieces of DNA from different species, often very different ones, scientists aim to engineer the characteristics of a particular genetically modiﬁed plant or animal. For instance, a signiﬁcant fraction of corn sold in the United States today contains DNA from a species of bacteria named Bacillus thuringiensis; this alteration makes the corn toxic to certain pests.
How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century by Katherine Leonard Turner