Kitchens, Cleanliness, and the Making of Modern Food Safety: Sarah Tyson Rorer and Domestic Expertise in the Early Twentieth Century – Eric Schubert

In 1902, readers opening Sarah Tyson Rorer’s New Cook Book were instructed to wash vegetables carefully, keep utensils clean, and avoid serving spoiled milk. [i] To a modern audience, these directions feel routine, even obvious. At the turn of the twentieth century, they were anything but! For many households, the kitchen was a space shaped […]