The Science and Culture of Nutrition, 1840-1940 PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Science and Culture of Nutrition, 1840-1940 PDF full book. Access full book title The Science and Culture of Nutrition, 1840-1940 by Harmke Kamminga. Download full books in PDF and EPUB format.
Author: Harmke Kamminga
Publisher: Rodopi
ISBN: 9789051838183
Category : Medical
Languages : en
Pages : 358
Get Book Here
Book Description
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.
Author: Harmke Kamminga
Publisher: Rodopi
ISBN: 9789051838183
Category : Medical
Languages : en
Pages : 358
Get Book Here
Book Description
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.
Author: Martin Bruegel
Publisher: Bloomsbury Publishing
ISBN: 1350995398
Category : History
Languages : en
Pages : 297
Get Book Here
Book Description
The nineteenth-century West saw extraordinary economic growth and cultural change. This volume explores and explains the birth of the modern world through the food it produced and consumed. Food security vastly improved though malnutrition and famines persisted. Scientific research radically altered the ways in which food and its relation to the body were conceived: efficiency became the watchword, norms the measure, and standardized goods the rule. At the same time, the art of food became a luxury pursuit as interest in gastronomy soared. A Cultural History of Food in the Age of Empire presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Author: Andrew Mangham
Publisher:
ISBN: 0198850034
Category : Literary Criticism
Languages : en
Pages : 228
Get Book Here
Book Description
Studying works by Charles Kingsley, Elizabeth Gaskell, and Charles Dickens, this volume illustrates how the Victorians used medicine and literature to develop a new way of thinking about starvation and the State.
Author: Wendy Mitchinson
Publisher: University of Toronto Press
ISBN: 1487518277
Category : History
Languages : en
Pages : 450
Get Book Here
Book Description
While the statistics for obesity have been alarming in the twenty-first century, concern about fatness has a history. In Fighting Fat, Wendy Mitchinson discusses the history of obesity and fatness from 1920 to 1980 in Canada. Through the context of body, medicine, weight measurement, food studies, fat studies, and the identity of those who were fat, Mitchinson examines the attitudes and practices of medical practitioners, nutritionists, educators, and those who see themselves as fat. Fighting Fat analyzes a number of sources to expose our culture’s obsession with body image. Mitchinson looks at medical journals, both their articles and the advertisements for drugs for obesity, as well as magazine articles and advertisements, including popular "before and after" weight loss stories. Promotional advertisements reveal how the media encourages negative attitudes towards body fat. The book also includes over 30 interviews with Canadians who defined themselves as fat, highlighting the emotional toll caused by the stigmatizing of fatness.
Author: Nancy K. Berlage
Publisher: LSU Press
ISBN: 0807163325
Category : Social Science
Languages : en
Pages : 394
Get Book Here
Book Description
One of the largest volunteer movements in the twentieth century, local farm and home bureau organizations have been woefully underrepresented in socio-political studies of the American Farm Bureau Federation. Nancy K. Berlage addresses this omission with an insightful look at how bureau members put university science to work in agricultural and rural life at the local level, even while industrialization, and urbanization profoundly shifted the landscape of labor in the U.S. In Farmers Helping Farmers, Berlage explores how bureaus served as the locus of science-based agriculture for rural communities. Drawing on community bonds and culturally powerful metaphors to overcome skepticism, bureaus played a critical role in circulating knowledge grounded in the new disciplines of agricultural economics, rural sociology, home economics, veterinary medicine, child science, and public health. Throughout the book, Berlage weaves a novel consideration of women's roles into the story of farm and home bureaus, noting that these organizations served as places where supporters could grapple with issues beyond farming practices such as child welfare, personal health, and gender ideals. They were also crucial in supporting the organization's underlying mission to strengthen community and family ties to the benefit of more efficient and productive farm. In addition to bureau documents, Berlage draws from cartoons, films, photographs, and personal correspondence, to add a human dimension this organizational history. The resultant analysis offers a fresh look at the local bureaus' social, economic, cultural, and political functions and book highlights the organizations' significant influence on American life in the early twentieth century.
Author: Gyorgy Scrinis
Publisher: Columbia University Press
ISBN: 0231527144
Category : Cooking
Languages : en
Pages : 363
Get Book Here
Book Description
Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food—an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some cases distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their content of "good" or "bad" nutrients. Investigating the butter versus margarine debate, the battle between low-fat, low-carb, and other weight-loss diets, and the food industry's strategic promotion of nutritionally enhanced foods, Scrinis reveals the scientific, social, and economic factors driving our modern fascination with nutrition. Scrinis develops an original framework and terminology for analyzing the characteristics and consequences of nutritionism since the late nineteenth century. He begins with the era of quantification, in which the idea of protective nutrients, caloric reductionism, and vitamins' curative effects took shape. He follows with the era of good and bad nutritionism, which set nutricentric dietary guidelines and defined the parameters of unhealthy nutrients; and concludes with our current era of functional nutritionism, in which the focus has shifted to targeted nutrients, superfoods, and optimal diets. Scrinis's research underscores the critical role of nutrition science and dietary advice in shaping our relationship to food and our bodies and in heightening our nutritional anxieties. He ultimately shows how nutritionism has aligned the demands and perceived needs of consumers with the commercial interests of food manufacturers and corporations. Scrinis also offers an alternative paradigm for assessing the healthfulness of foods—the food quality paradigm—that privileges food production and processing quality, cultural-traditional knowledge, and sensual-practical experience, and promotes less reductive forms of nutrition research and dietary advice.
Author: Paul Lerner
Publisher: Springer Nature
ISBN: 3030889602
Category : History
Languages : en
Pages : 312
Get Book Here
Book Description
This book investigates the place and meaning of consumption in Jewish lives and the roles Jews played in different consumer cultures in modern Europe and North America. Drawing on innovative, original research into this new and challenging field, the volume brings Jewish studies and the history and theory of consumer culture into dialogue with each other. Its chapters explore Jewish businesspeople's development of niche commercial practices in several transnational contexts; the imagining, marketing, and realization of a Jewish national homeland in Palestine through consumer goods and strategies; associations between Jews, luxury, and gender in multiple contexts; and the political dimensions of consumer choice. Together the essays in this volume show how the study of consumption enriches our understanding of modern Jewish history and how a focus on consumer goods and practices illuminates the study of Jewish religious observance, ethnic identities, gender formations, and immigrant trajectories across the globe.
Author: Susanne Freidberg
Publisher: Harvard University Press
ISBN: 0674057228
Category : Science
Languages : en
Pages : 417
Get Book Here
Book Description
That rosy tomato perched on your plate in December is at the end of a great journeyÑnot just over land and sea, but across a vast and varied cultural history. This is the territory charted in Fresh. Opening the door of an ordinary refrigerator, it tells the curious story of the quality stored inside: freshness. We want fresh foods to keep us healthy, and to connect us to nature and community. We also want them convenient, pretty, and cheap. Fresh traces our paradoxical hunger to its roots in the rise of mass consumption, when freshness seemed both proof of and an antidote to progress. Susanne Freidberg begins with refrigeration, a trend as controversial at the turn of the twentieth century as genetically modified crops are today. Consumers blamed cold storage for high prices and rotten eggs but, ultimately, aggressive marketing, advances in technology, and new ideas about health and hygiene overcame this distrust. Freidberg then takes six common foods from the refrigerator to discover what each has to say about our notions of freshness. Fruit, for instance, shows why beauty trumped taste at a surprisingly early date. In the case of fish, we see how the value of a living, quivering catch has ironically hastened the death of species. And of all supermarket staples, why has milk remained the most stubbornly local? Local livelihoods; global trade; the politics of taste, community, and environmental change: all enter into this lively, surprising, yet sobering tale about the nature and cost of our hunger for freshness.
Author: William H. Brock
Publisher: Cambridge University Press
ISBN: 9780521524735
Category : Biography & Autobiography
Languages : en
Pages : 400
Get Book Here
Book Description
One of the founding fathers of organic chemistry and also a great teacher, the German scientist Justus von Liebig transformed scientific education, medical practice, and agriculture in Great Britain. William H. Brock's fresh interpretation of Liebig's stormy career shows how he moved chemistry into the sociopolitical marketplace, demonstrating its significance for society in food production, nutrition, and public health. Through his controversial ideas on artificial fertilizers and recycling, his theory of disease, and his stimulating suggestions concerning food and nutrition, he warned the world of the dangers of failing to recycle sewage or to replace soil nutrients. Liebig also played the role of an elder statesman of European science by commenting, via popular lectures and expansions of his readable Chemical Letters, on such issues as scientific methodology and materialism.
Author: Harmke Kamminga
Publisher: Routledge
ISBN: 1317073053
Category : History
Languages : en
Pages : 419
Get Book Here
Book Description
From 1918 to the late 1940s, a host of influential scientists and intellectuals in Europe and North America were engaged in a number of far-reaching unity of science projects. In this period of deep social and political divisions, scientists collaborated to unify sciences across disciplinary boundaries and to set up the international scientific community as a model for global political co-operation. They strove to align scientific and social objectives through rational planning and to promote unified science as the driving force of human civilization and progress. This volume explores the unity of science movement, providing a synthetic view of its pursuits and placing it in its historical context as a scientific and political force. Through a coherent set of original case studies looking at the significance of various projects and strategies of unification, the book highlights the great variety of manifestations of this endeavour. These range from unifying nuclear physics to the evolutionary synthesis, and from the democratization of scientific planning to the utopianism of H.G. Wells's world state. At the same time, the collection brings out the substantive links between these different pursuits, especially in the form of interconnected networks of unification and the alignment of objectives among them. Notably, it shows that opposition to fascism, using the instrument of unified science, became the most urgent common goal in the 1930s and 1940s. In addressing these issues, the book makes visible important historical developments, showing how scientists participated in, and actively helped to create, an interwar ideology of unification, and bringing to light the cultural and political significance of this enterprise.
