The Science and Culture of Nutrition, 1840-1940 for the first time looks at the ways in which scientific theories and investigations of nutrition have made their impact on a range of social practices and ideologies, and how these in turn have shaped the priorities and practices of the science of nutrition.

Notes on Contributors Introduction: The Science and Culture of Nutrition, 1840-1940 Harmke KAMMINGA and Andrew CUNNINGHAM Nutrition for the People, or the Fate of Jacob Moleschott's Contest for a Humanist Science Harmke KAMMINGA Early Marketing of the Theory of Nutrition: The Science and Culture of Liebig's Extract of Meat Mark R. FINLAY Working Capacity and Calorie Consumption: The History of Rational Physical Economy Dietrich MILLES The Word of God and the Word of Science: Nutrition Science and the Jewish Dietary Laws in Germany, 1820-1920 Thomas SCHLICH Science Gendered: Nutrition in the United States, 1840-1940 Rima D. APPLE 'Every Man His Own Physician': Dietetic Fads, 1890-1914 L. Margaret BARNETT Bread and Newspapers: The Making of 'A Revolution in the Science of Food' Mark WEATHERALL Science and Food During the Great War: Britain and Germany Mikuláš TEICH The Business of Vitamins: Nutrition Science and the Food Industry in Inter-war Britain Sally M. HORROCKS '... but the Patient Remembers the Food': A New Diet, a New Hospital in 1930s Spain Fernando SALMON Nutrition, Education, Ignorance and Income: A Twentieth-Century Debate David SMITH and Malcolm NICOLSON The Role of International Organizations in Setting Nutritional Standards in the 1920s and 1930s Paul WEINDLING Index