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Proteins, Pathologies and Politics Dietary Innovation and Disease from the Nineteenth Century

Gentilcore, David Smith, Matthew
Heftet / 2020 / Engelsk

Produktdetaljer

ISBN
9781350170209
Publisert
2020-06-25
Utgiver
Vendor
Bloomsbury Academic
Vekt
376 gr
Høyde
234 mm
Bredde
156 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
264

Redaktør
Gentilcore, David
Smith, Matthew

Om bidragsyterne

David Gentilcore is Professor of Early Modern History at the University of Leicester, UK. He is the author of Pomodoro! (2010) and Medical Charlatanism in Early Modern Italy (2006). Matthew Smith is Professor of Health History at the University of Strathclyde’s Centre for the Social History of Health and Healthcare, UK. He is the author of An Alternative History of Hyperactivity (2011), Hyperactive (2012) and Another Person’s Poison (2015).

Proteins, Pathologies and Politics Dietary Innovation and Disease from the Nineteenth Century

Gentilcore, David Smith, Matthew
Heftet / 2020 / Engelsk
Gentilcore, David Smith, Matthew
Heftet / 2020 / Engelsk
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642,-
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<i>Proteins, Pathologies and Politics</i> makes an important contribution to histories of food and nutrition, and more broadly, health and science. Each chapter can be consumed on its own as a snack or as part of the whole as a well-balanced meal, and each … provides a great deal of insight into how what we ate can often tell us about who we were.

Pharmacy in History

This volume features papers from a 2016 conference that offer compelling narratives of food and health within contexts of changing ideologies, economics, industrialization, and gender roles over almost 200 years … The volume is well framed by an introduction and a final chapter on the ambivalence that remains over food additives. All chapters are well-written and extensively referenced, with 44 pages of endnotes and a 30-page bibliography … Summing Up: Highly recommended. Advanced undergraduates through faculty and professionals.

CHOICE

Proteins, Pathologies and Politics provides striking insights into the historically complex
relationships between diet and nutrition.

RIMA D. APPLE, UNIVERSITY OF WISCONSIN-MADISON, USA

Se alle

This collection of essays by leading international scholars includes the latest historical
research on food and nutrition, and will help unpack the jargon that has become as much a
part of our daily lives as the contents of our diets.

JONATHAN REINARZ, UNIVERSITY OF BIRMINGHAM, UK

This book has a terrific range of scholars and topics, and does a great job framing the
history of food in a way that speaks to current concerns.

ERIKA RAPPAPORT, UNIVERSITY OF CALIFORNIA, SANTA BARBARA, USA

Proteins, Pathologies and Politics is an excellent exploration of the political, social, cultural,
philosophical and economic factors that helped shape the development of nutritional
science.

IAN MILLER, ULSTER UNIVERSITY, UK

Proteins, Pathologies and Politics presents an international and historical approach to dietary change and health, contrasting current concerns with how issues such as diabetes, cancer, vitamins, sugar and fat, and food allergies were perceived in the 19th and 20th centuries. Though what we eat and what we shouldn't eat has become a topic of increased scrutiny in the current century, the link between dietary innovation and health/disease is not a new one. From new fads in foodstuffs, through developments in manufacturing and production processes, to the inclusion of additives and evolving agricultural practices changing diet, changes often promised better health only to become associated with the opposite. With contributors including Peter Scholliers, Francesco Buscemi, Clare Gordon Bettencourt, and Kirsten Gardner, this collection comprises the best scholarship on how we have perceived diet to affect health. The chapters consider: - the politics and economics of dietary change - the historical actors involved in dietary innovation and the responses to it - the extent that our dietary health itself a cultural construct, or even a product of history This is a fascinating and varied study of how our diets have been shaped and influenced by perceptions of health and will be of great value to students of history, food history, nutrition science, politics and sociology.
Les mer
List of Illustrations Introduction David Gentilcore, (University of Leicester, UK) and Matthew Smith, (University of Strathclyde, UK) Part One: Responding to Chronic Disease 1. The Pre-History of the Paleo Diet: Cancer in Nineteenth-Century Britain, Agnes Arnold-Forster, (Kings College London, UK) 2. Nutrition, Starvation and Diabetic Diets: A Century of Change in the United States Kirsten Gardner, (University of Texas at San Antonio, USA) 3. Allergic to Innovation? Dietary Change and Debate about Food Allergy in the United States Matt Smith, (University of Strathclyde, UK) Part Two: Scientific Discourses 4. Dietary Change and Epidemic Disease: Fame, Fashion and Expediency in the Italian Pellagra Disputes, 1852-1902 David Gentilcore, (University of Leicester, UK) 5. Conceptualizing the Vitamin and Pellagra as an Avitaminosis: A Case-Study Analysis of the Sedimentation Process of Medical Knowledge Lucian Scrob, (The Central European University, Hungary) 6. Food and Diet as Risk: The Role of the Framingham Heart Study Maiko Rafael Spiess, (Universidade Estadual de Campinas, Brazil) 7. From John Yudkin to Jamie Oliver: A Short but Sweet History on the War Against Sugar Rachel Meach, (University of Strathclyde, UK) Part Three: The Politics of Diet 8. The Popularization of a New Nutritional Concept: The Calorie in Belgium, 1914-1918 Peter Scholliers, (Vrije Universiteit Brussels, Belgium) 9. Nutritional Reform and Public Feeding in Britain, 1917-1919 Bryce Evans, Liverpool Hope University, UK 10. The Sin of Eating Meat: Fascism, Nazism and the Construction of Sacred Vegetarianism Francesco Buscemi, (Istituto Universitario di Architettura di Venezia, Italy) 11. "Milk Is Life”: Nutritional Interventions and Child Welfare: The Italian Case and Post-War International Aid Silvia Inaudi, (Università degli studi di Torino, Italy) 12. Like Oil and Water: Food Additives and America’s Food Identity Standards in the Mid-Twentieth Century Clare Gordon, University of California, Irvine, USA) Bibliography Index
Les mer
This book takes an international look at how food preparation, consumption and societal attitudes changed and came under scrutiny to contextualise the relationship between what we eat and how we are.
This volume has a relevance for current policy makers looking to establish a sense of the relationship between health and diet

Relaterte produkter

<i>Proteins, Pathologies and Politics</i> makes an important contribution to histories of food and nutrition, and more broadly, health and science. Each chapter can be consumed on its own as a snack or as part of the whole as a well-balanced meal, and each … provides a great deal of insight into how what we ate can often tell us about who we were.

Pharmacy in History

This volume features papers from a 2016 conference that offer compelling narratives of food and health within contexts of changing ideologies, economics, industrialization, and gender roles over almost 200 years … The volume is well framed by an introduction and a final chapter on the ambivalence that remains over food additives. All chapters are well-written and extensively referenced, with 44 pages of endnotes and a 30-page bibliography … Summing Up: Highly recommended. Advanced undergraduates through faculty and professionals.

CHOICE

Proteins, Pathologies and Politics provides striking insights into the historically complex
relationships between diet and nutrition.

RIMA D. APPLE, UNIVERSITY OF WISCONSIN-MADISON, USA

Se alle

This collection of essays by leading international scholars includes the latest historical
research on food and nutrition, and will help unpack the jargon that has become as much a
part of our daily lives as the contents of our diets.

JONATHAN REINARZ, UNIVERSITY OF BIRMINGHAM, UK

This book has a terrific range of scholars and topics, and does a great job framing the
history of food in a way that speaks to current concerns.

ERIKA RAPPAPORT, UNIVERSITY OF CALIFORNIA, SANTA BARBARA, USA

Proteins, Pathologies and Politics is an excellent exploration of the political, social, cultural,
philosophical and economic factors that helped shape the development of nutritional
science.

IAN MILLER, ULSTER UNIVERSITY, UK

Proteins, Pathologies and Politics presents an international and historical approach to dietary change and health, contrasting current concerns with how issues such as diabetes, cancer, vitamins, sugar and fat, and food allergies were perceived in the 19th and 20th centuries. Though what we eat and what we shouldn't eat has become a topic of increased scrutiny in the current century, the link between dietary innovation and health/disease is not a new one. From new fads in foodstuffs, through developments in manufacturing and production processes, to the inclusion of additives and evolving agricultural practices changing diet, changes often promised better health only to become associated with the opposite. With contributors including Peter Scholliers, Francesco Buscemi, Clare Gordon Bettencourt, and Kirsten Gardner, this collection comprises the best scholarship on how we have perceived diet to affect health. The chapters consider: - the politics and economics of dietary change - the historical actors involved in dietary innovation and the responses to it - the extent that our dietary health itself a cultural construct, or even a product of history This is a fascinating and varied study of how our diets have been shaped and influenced by perceptions of health and will be of great value to students of history, food history, nutrition science, politics and sociology.
Les mer
List of Illustrations Introduction David Gentilcore, (University of Leicester, UK) and Matthew Smith, (University of Strathclyde, UK) Part One: Responding to Chronic Disease 1. The Pre-History of the Paleo Diet: Cancer in Nineteenth-Century Britain, Agnes Arnold-Forster, (Kings College London, UK) 2. Nutrition, Starvation and Diabetic Diets: A Century of Change in the United States Kirsten Gardner, (University of Texas at San Antonio, USA) 3. Allergic to Innovation? Dietary Change and Debate about Food Allergy in the United States Matt Smith, (University of Strathclyde, UK) Part Two: Scientific Discourses 4. Dietary Change and Epidemic Disease: Fame, Fashion and Expediency in the Italian Pellagra Disputes, 1852-1902 David Gentilcore, (University of Leicester, UK) 5. Conceptualizing the Vitamin and Pellagra as an Avitaminosis: A Case-Study Analysis of the Sedimentation Process of Medical Knowledge Lucian Scrob, (The Central European University, Hungary) 6. Food and Diet as Risk: The Role of the Framingham Heart Study Maiko Rafael Spiess, (Universidade Estadual de Campinas, Brazil) 7. From John Yudkin to Jamie Oliver: A Short but Sweet History on the War Against Sugar Rachel Meach, (University of Strathclyde, UK) Part Three: The Politics of Diet 8. The Popularization of a New Nutritional Concept: The Calorie in Belgium, 1914-1918 Peter Scholliers, (Vrije Universiteit Brussels, Belgium) 9. Nutritional Reform and Public Feeding in Britain, 1917-1919 Bryce Evans, Liverpool Hope University, UK 10. The Sin of Eating Meat: Fascism, Nazism and the Construction of Sacred Vegetarianism Francesco Buscemi, (Istituto Universitario di Architettura di Venezia, Italy) 11. "Milk Is Life”: Nutritional Interventions and Child Welfare: The Italian Case and Post-War International Aid Silvia Inaudi, (Università degli studi di Torino, Italy) 12. Like Oil and Water: Food Additives and America’s Food Identity Standards in the Mid-Twentieth Century Clare Gordon, University of California, Irvine, USA) Bibliography Index
Les mer
This book takes an international look at how food preparation, consumption and societal attitudes changed and came under scrutiny to contextualise the relationship between what we eat and how we are.
This volume has a relevance for current policy makers looking to establish a sense of the relationship between health and diet

Produktdetaljer

ISBN
9781350170209
Publisert
2020-06-25
Utgiver
Vendor
Bloomsbury Academic
Vekt
376 gr
Høyde
234 mm
Bredde
156 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
264

Redaktør
Gentilcore, David
Smith, Matthew

Om bidragsyterne

David Gentilcore is Professor of Early Modern History at the University of Leicester, UK. He is the author of Pomodoro! (2010) and Medical Charlatanism in Early Modern Italy (2006). Matthew Smith is Professor of Health History at the University of Strathclyde’s Centre for the Social History of Health and Healthcare, UK. He is the author of An Alternative History of Hyperactivity (2011), Hyperactive (2012) and Another Person’s Poison (2015).

Relaterte produkter