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Books on Labor History, Politics & Economics
What is May Day?
May Day, or Labor Day (international), is a public holiday in many countries worldwide. It usually occurs around May 1. It is associated with the start of spring as well as the celebration of workers. May Day stems from the efforts of the labor union movement to celebrate the economic and social achievements of workers.
May Day ceremonies for Spring stem from traditional centuries-old May Day traditions that are celebrated across the world.
The Significance of May Day
In the Chicago Haymarket protests on May 1, 1886, about 35,000 workers walked off their jobs, demanding the standardization of eight-hour workdays. Many labor historians point to this day in U.S. history as the inception of International Worker’s Day, more commonly referred to as May Day.
Haymarket and May Day
The Encyclopedia of Chicago from the Chicago Historical Society and the Newberry Library.
The Brief Origins of May Day
Most people living in the United States know little about the International Workers' Day of May Day. Most Americans don't realize that May Day has its origins here in this country and is as "American" as baseball and apple pie, and stemmed from the pre-Christian holiday of Beltane, a celebration of rebirth and fertility. From the Industrial Workers of the World(IWW) Historical Archives.
May Day: Festival for the Workers
The origins and symbolism of May Day as a form of protest and an international celebration of working class politics.
May Day: America's traditional, radical, complicated holiday
O Say Can You See? Stories from the National Museum of American History at the Smithsonian Institute.
Labor Unions & Workers' Rights Organizations
AFL-CIO "Our Labor History Timeline"
If you get weekends off or overtime pay, thank the union members who fought for those rights. None of our achievements would have happened without the effort, organization and advocacy of our brothers and sisters.The labor history timeline highlights the key events and the people who helped bring about radical changes in the workplace and society.
May is Labor History Month
New York Labor History Association
UNITE HERE (Hotel Employees & Restaurant Employees)
An organization of working people, coming together to win dignity and higher standards in the hospitality industry and beyond
FCWA - Food Chain Workers Alliance
Strike with Food Workers on May Day.
IUF - International Union of Food
The International Union of Food, Agricultural, Hotel, Restaurant, Catering, Tobacco and Allied Workers' Associations (IUF)
Farm Labor Organizing Committee (FLOC)
Called upon to challenge the deplorable conditions of the broader workforce that remains voiceless, powerless, and invisible to mainstream America
United Farm Workers ¡Si, Se Puede!
Founded in 1962 by Cesar Chavez, the United Farm Workers of America is the nation’s first successful and largest farm workers union currently active in 10 states.
Workers' Cookbooks & Foodways
How the Other Half Ate : a history of working class meals at the turn of the century by 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.
Call Number: GT2853.U5 T87 2014
A plain cookery book for the working classes by First published in 1852, this cookbook features 241 recipes suitable for small budgets. From the simple art of boiling potatoes to the more advanced Pumpkin Porridge, each recipe is described in detail to ensure a delicious dish every mealtime. Recipes ranging from Sheep's Head Broth to A Pudding made of Small Birds ably instruct even the most impoverished homemaker how to prepare meals on a small budget. Accompanied by contemporary advertisements, this collection intends that "your families may be well fed, and your homes made comfortable" with handy hints for meals and cures for common ailments.
Charles Elmé Francatelli (1805–1876) was chief cook to Queen Victoria. His other works include The Modern Cook and The Cook’s Guide.
Call Number: TX717 .F814 1852
Labor & Foodways, Farm and Food Workers
The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
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