Annual Report of the Battle Creek Sanitarium and Hospital PDF Download
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Author: Battle Creek Sanitarium
Publisher:
ISBN:
Category :
Languages : en
Pages : 526
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Book Description
Author: Battle Creek Sanitarium
Publisher:
ISBN:
Category :
Languages : en
Pages : 526
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Book Description
Author: United States. Department of the Interior
Publisher:
ISBN:
Category : Public lands
Languages : en
Pages : 1008
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Book Description
Author: New York (State). State Hospital Commission
Publisher:
ISBN:
Category :
Languages : en
Pages : 652
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Book Description
Author: United States. Department of the Interior
Publisher:
ISBN:
Category :
Languages : en
Pages : 762
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Book Description
Author: Johns Hopkins Hospital
Publisher:
ISBN:
Category :
Languages : en
Pages : 538
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Book Description
Author: United States. Office of Education
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 1388
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Book Description
Author: New York (N.Y.). Trustees of Bellevue and Allied Hospitals
Publisher:
ISBN:
Category :
Languages : en
Pages : 490
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 258
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Book Description
Author: Michigan. State Board of Health
Publisher:
ISBN:
Category :
Languages : en
Pages : 744
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Book Description
Author: Benjamin R. Cohen
Publisher: MIT Press
ISBN: 0262366533
Category : Social Science
Languages : en
Pages : 291
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Book Description
How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
