Women and Economics by Charlotte Perkins Gilman (english novels to read .TXT) 📕

thus handled by a special sex, this advantage should be shown in superior health and purity of habit. But no such advantage is visible. In spite of all our power and skill in the production and preparation of food we remain “the sickest beast alive” in the matter of eating. Our impotent outcries against adulteration prove that part of the trouble is in the food products as offered for purchase, the pathetic reiteration of our numerous cookbooks proves that part of the trouble is in the preparation of those products, and the futile exhortations of physicians and mothers prove that part of the trouble is in our morbid tastes and appetites. It would really seem as if the human race after all its long centuries had not learned how to prepare good food, nor how to cook it, nor how to eat it⁠—which is painfully true.

This great function of human nutrition is confounded with the sex-relation, and is considered a sex-function: it is in the helpless hands of that amiable but abortive agent, the economically dependent women; and the essential incapacity of such an agent is not hard to show. In her position as private house-steward she is the last purchaser of the food of the world, and here we reach the governing factor in our incredible adulteration of food products.

All kinds of deceit and imposition in human service are due to that desire to get without giving, which, as has been shown in previous chapters, is largely due to the training of women as nonproductive consumers. But the particular form of deceit and imposition practised by a given dealer is governed by the intelligence and power of the buyer. The dilution and adulteration of food products is a particularly easy path to profit, because the ultimate purchaser has almost no power and very little intelligence. The individual housewife must buy at short intervals and in small quantities. This operates to her pecuniary disadvantage, as is well known; but its effect on the quality of her purchases is not so commonly observed. Not unless she becomes the head of a wealthy household, and so purchases in quantity for family, servants, and guests, is her trade of sufficient value to have force in the market. The dealer who sells to a hundred poor women can and does sell a much lower quality of food than he who sells an equal amount to one purchaser. Therefore, the home, as a food agency, holds an essentially and permanently unfavorable position as a purchaser; and it is thereby the principal factor in maintaining the low standard of food products against which we struggle with the cumbrous machinery of legislation.

Most housekeepers will innocently prove their ignorance of these matters by denying that the standard of food products is so low. Let such offended ladies but examine the statutes and ordinances of their own cities⁠—of any civilized city⁠—and see how the bread, the milk, the meat, the fruit, are under a steady legislative inspection which endeavors to protect the ignorance and helplessness of the individual purchaser. If the private housekeeper had the technical intelligence as purchaser which is needed to discriminate in the selection of foods, if she were prepared to test her milk, to detect the foreign substance in her coffee and spices, rightly to estimate the quality of her meat and the age of her fruit and vegetables, she would then be able at least to protest against her supply, and to seek, as far as time, distance, and funds allowed, a better market. This technical intelligence, however, is only to be obtained by special study and experience; and its attainment only involves added misery and difficulty to the private purchaser, unless accompanied by the power to enforce what the intelligence demands.

As it is, woman brings to her selection from the world’s food only the empirical experience gained by practising upon her helpless family, and this during the very time when her growing children need the wise care which she is only able to give them in later years. This experience, with its pitiful limitation and its practical check by the personal taste and pecuniary standing of the family, is lost where it was found. Each mother slowly acquires some knowledge of her business by practising it upon the lives and health of her family and by observing its effect on the survivors; and each daughter begins again as ignorant as her mother was before her. This “rule of thumb” is not transmissible. It is not a genuine education such as all important work demands, but a slow animal process of soaking up experience⁠—hopelessly ineffectual in protecting the health of society. As the ultimate selecting agent in feeding humanity, the private housewife fails, and this not by reason of any lack of effort on her part, but by the essential defect of her position as individual purchaser. Only organization can oppose such evils as the wholesale adulteration of food; and woman, the house-servant, belongs to the lowest grade of unorganized labor.

Leaving the selection of food, and examining its preparation, one would naturally suppose that the segregation of an entire sex to the fulfilment of this function would insure most remarkable results. It has, but they are not so favorable as might be expected. The art and science of cooking involve a large and thorough knowledge of nutritive value and of the laws of physiology and hygiene. As a science, it verges on preventive medicine. As an art, it is capable of noble expression within its natural bounds. As it stands among us today, it is so far from being a science and akin to preventive medicine, that it is the lowest of amateur handicrafts and a prolific source of disease; and, as an art, it has developed under the peculiar stimulus of its position as a sex-function into a voluptuous profusion as false as it is evil. Our innocent proverb, “The way to a man’s heart is through his stomach,” is a painfully plain