Refrigerators meant that housewives and the help didn’t have to worry about buying fresh food every other day.
In 1920, full-time housewives spent 51 hours a week on housework, according to Juliet Schor, an economist and the author of The Overworked American.
Half a century of labor-saving technology does not appear to have saved the typical housewife even one minute of labor.
For example, refrigerators made it easier to keep food fresh and electric ovens made it faster to cook.
Between the 1920s and the 1960s, Schor writes, time spent prepping food fell by about 10 hours a week.

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