Ate
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How the Other Half Ate
Author: Katherine Leonard Turner
language: en
Publisher: Univ of California Press
Release Date: 2014-01-10
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, women’s studies, and food studies—this work fills an important gap in historical literature by illustrating how families experienced food and cooking during the so-called age of abundance. Turner delivers an engaging portrait that shows how America’s working class, in a multitude of ways, has shaped the foods we eat today.
Software Process Improvement for an ATE Test Program Group Through the Implementation of a Process Management System
For any small organization that is experiencing substantial growth within its industry, the coordination and communication of this ever-increasing workload can be an almost insurmountable task. However in order to cope with this situation a software based work process management system can be designed around the existing business processes. Institutionalizing such a system allows an ad hoc organization to achieve a measurable, repeatable, and ultimately predictable work process.
What the Slaves Ate
Author: Herbert C. Covey
language: en
Publisher: Bloomsbury Publishing USA
Release Date: 2009-05-20
Carefully documenting African American slave foods, this book reveals that slaves actively developed their own foodways-their customs involving family and food. The authors connect African foods and food preparation to the development during slavery of Southern cuisines having African influences, including Cajun, Creole, and what later became known as soul food, drawing on the recollections of ex-slaves recorded by Works Progress Administration interviewers. Valuable for its fascinating look into the very core of slave life, this book makes a unique contribution to our knowledge of slave culture and of the complex power relations encoded in both owners' manipulation of food as a method of slave control and slaves' efforts to evade and undermine that control. While a number of scholars have discussed slaves and their foods, slave foodways remains a relatively unexplored topic. The authors' findings also augment existing knowledge about slave nutrition while documenting new information about slave diets.
