Preparing the Modern Meal: Urban Capitalism and Working-Class Food in Kenya's Port City

A case study on how twentieth-century urban capitalism created a new food system for Mombasa’s working class. In the early twentieth century, East Africans lived primarily in rural areas, cultivating most of the food they consumed. By the start of the twenty-first century, though, millions of people lived in cities, where they purchased their food from markets and eateries. This transformation reflects broader historical shifts in food production, preparation, and consumption throughout th...