Episode 195 How The Other Half Ate Working Class Meals Of 1900

This week on A Taste of the Past host Linda Pelaccio is delving into the pages of culinary history wondering how the working-class ate at the turn of the century Dr Katherine Leonard Turner joins Linda via phone adding to the discussion interesting facts and thoughts brought up in her book How the Other Half Ate A History of the Working-Class Meals at the Turn oft he Century She explains that at this time 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 as well as size of their kitchens along with their cultural heritage Tune in for a thorough look at food and meals for the common man This program was brought to you by Cain Vineyard and Winery Photo via Montgomery Farm Womens Cooperative Market Lewis Hine Library of Congress Certainly working class peoples cooking facilities were much much behind at this time When the middle class had gas stoves the working class had wood and coal burning stoves Its a lot of upkeep and maintenance just to run coal stoves and their kitchens arent separate from their homes 10 00 Urban working people are eating on the street bar push cart cafeterias that sound more like where Americans eat today 20 00 –Dr Katherine Leonard Turner on A Taste of the Past Click here to visit this podcast episode