The science and culture of nutrition, 1840-1940 / edited by Harmke Kamminga and Andrew Cunningham.

Format:

Book

Contributor:

Cunningham, Andrew, editor.

Kamminga, Harmke, editor.

Series:

Clio Medica ; 32.

Clio Medica ; 32

Language:

English

Subjects (All):

Food habits--History.

Food habits.

Nutrition--History.

Nutrition.

Physical Description:

1 online resource.

Place of Publication:

Amsterdam, Netherlands ; Atlanta, Georgia : Rodopi, [1995]

Summary:

Modern nutrition science is usually considered to have started in the 1840s, a period of great social and political turmoil in western Europe. Yet the relations between the production of scientific knowledge about nutrition and the social and political valuations that have entered into the promotion and application of nutritional research have not yet received systematic historical attention. 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. In these reciprocal interactions, nutrition science has affected medical practice, government policy, science funding, and popular thinking. In uniting major scientific and cultural themes, the twelve contributions in this book show how Western society became a nutrition culture.

Contents:

Preliminary Material

Notes on Contributors / Harmke Kamminga and Andrew Cunningham

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 / Harmke Kamminga and Andrew Cunningham.

Notes:

Description based on print version record.

Includes index.

ISBN:

90-04-41841-5

Publisher Number:

10.1163/9789004418417 DOI