Nickel and Dimed : on (not) getting by in America by 
Created Unequal : the crisis in American pay by 
Labor's Time : shorter hours, the UAW, and the struggle for the American unionism by 
Labor Relations by 
American-Made : the enduring legacy of the WPA : when FDR put the nation to work by 
Gendered Work: sexuality, family and the labour market by 
Gendering Labor History by 
Child Labor : an American history by 
Learning to Labor : how working class kids get working class jobs by 
L. A. Story : immigrant workers and the future of the U.S. Labor Movement by 
Chronology of Labor in the United States by 
American Workers, American Unions : the twentieth century by 
Cesar Chávez : a triumph of spirit by 
The Crusades of Cesar Chavez by 
Look for the Union Label : a history of the International Ladies' Garment Workers' Union by 
A Living Wage : American workers and the making of consumer society by 
Black Freedom Fighters in Steel : the struggle for democratic unionism by 
A Social History of the Laboring Classes by 
From the Folks Who Brought You the Weekend : a short, illustrated history of labor in the United States by 
Labor's Story in the United States by 
The Future of the American Labor Movement by 
Legendary Labor Leaders by 
Immigration and American Unionism by 
Lost Worlds : Indian labour and its forgotten histories by 
Portraits of the Japanese Workplace : labor movements, workers, and managers by 
China's Workers under Assault : the exploitation of labor in a globalizing economy by 
Men, Women and Household Work by 
Never Done : a history of American housework by History of May Day
Labor Unions & Workers' Rights Organizations
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.
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.
The food of the people : being the history of industrial feeding by
Restaurants and diet of working classes in Great Britain.
The Farm Labor Movement in the Midwest : social change and adaptation among migrant farmworkers by 
Factories in the Field : the story of migratory farm labor in California by 
Cultivating California : growers, specialty crops, and labor, 1875-1920 by 
Labor and the Locavore : the making of a comprehensive food ethic by 
The Human Cost of Food : farmworkers' lives, labor, and advocacy by 
Kellogg's Six-Hour Day by 
Tangled Routes : women, work, and globalization on the tomato trail by 
Farmers' and Farm Workers' Movements : social protest in American agriculture by 
The American Way of Eating : undercover at Walmart, Applebee's, farm fields, and the dinner table by 
Condensed Capitalism : Campbell Soup and the pursuit of cheap production in the twentieth century by 
Food Systems in an Unequal World : pesticides, vegetables, and agrarian capitalism in Costa Rica by 
Barmaids : a history of womenʼs work in pubs by The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu
