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Author: Charlotte Biltekoff
Publisher: Duke University Press
ISBN: 0822377276
Category : Health & Fitness
Languages : en
Pages : 221
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Book Description
Eating Right in America is a powerful critique of dietary reform in the United States from the late nineteenth-century emergence of nutritional science through the contemporary alternative food movement and campaign against obesity. Charlotte Biltekoff analyzes the discourses of dietary reform, including the writings of reformers, as well as the materials they created to bring their messages to the public. She shows that while the primary aim may be to improve health, the process of teaching people to "eat right" in the U.S. inevitably involves shaping certain kinds of subjects and citizens, and shoring up the identity and social boundaries of the ever-threatened American middle class. Without discounting the pleasures of food or the value of wellness, Biltekoff advocates a critical reappraisal of our obsession with diet as a proxy for health. Based on her understanding of the history of dietary reform, she argues that talk about "eating right" in America too often obscures structural and environmental stresses and constraints, while naturalizing the dubious redefinition of health as an individual responsibility and imperative.
Author: Charlotte Biltekoff
Publisher: Duke University Press
ISBN: 0822377276
Category : Health & Fitness
Languages : en
Pages : 221
Get Book Here
Book Description
Eating Right in America is a powerful critique of dietary reform in the United States from the late nineteenth-century emergence of nutritional science through the contemporary alternative food movement and campaign against obesity. Charlotte Biltekoff analyzes the discourses of dietary reform, including the writings of reformers, as well as the materials they created to bring their messages to the public. She shows that while the primary aim may be to improve health, the process of teaching people to "eat right" in the U.S. inevitably involves shaping certain kinds of subjects and citizens, and shoring up the identity and social boundaries of the ever-threatened American middle class. Without discounting the pleasures of food or the value of wellness, Biltekoff advocates a critical reappraisal of our obsession with diet as a proxy for health. Based on her understanding of the history of dietary reform, she argues that talk about "eating right" in America too often obscures structural and environmental stresses and constraints, while naturalizing the dubious redefinition of health as an individual responsibility and imperative.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309218233
Category : Medical
Languages : en
Pages : 180
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Book Description
During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.
Author: Harvey Blatt
Publisher: MIT Press
ISBN: 026226045X
Category : Technology & Engineering
Languages : en
Pages : 347
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Book Description
The complete story of what we don't know, and what we should know, about American food production and its effect on health and the environment. We don't think much about how food gets to our tables, or what had to happen to fill our supermarket's produce section with perfectly round red tomatoes and its meat counter with slabs of beautifully marbled steak. We don't realize that the meat in one fast-food hamburger may come from a thousand different cattle raised in five different countries. In fact, most of us have a fairly abstract understanding of what happens on a farm. In America's Food, Harvey Blatt gives us the specifics. He tells us, for example, that a third of the fruits and vegetables grown are discarded for purely aesthetic reasons; that the artificial fertilizers used to enrich our depleted soil contain poisonous heavy metals; that chickens who stand all day on wire in cages choose feed with pain-killing drugs over feed without them; and that the average American eats his or her body weight in food additives each year. Blatt also asks us to think about the consequences of eating food so far removed from agriculture; why unhealthy food is cheap; why there is an International Federation of Competitive Eating; what we don't want to know about how animals raised for meat live, die, and are butchered; whether people are even designed to be carnivorous; and why there is hunger when food production has increased so dramatically. America's Food describes the production of all types of food in the United States and the environmental and health problems associated with each. After taking us on a tour of the American food system—not only the basic food groups but soil, grain farming, organic food, genetically modified food, food processing, and diet—Blatt reminds us that we aren't powerless. Once we know the facts about food in America, we can change things by the choices we make as consumers, as voters, and as ethical human beings
Author: James E. McWilliams
Publisher: Columbia University Press
ISBN: 9780231129923
Category : Cooking
Languages : en
Pages : 414
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Book Description
History of food in the United States.
Author: Robert Ji-Song Ku
Publisher: NYU Press
ISBN: 1479810231
Category : Cooking
Languages : en
Pages : 454
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Book Description
"Fully of provocation and insight." - Cathy J. Schlund-Vials, author of War, Genocide, and Justice
Author: Helen Zoe Veit
Publisher: UNC Press Books
ISBN: 1469607719
Category : History
Languages : en
Pages : 317
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Book Description
American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat. Veit weaves together cultural history and the history of science to bring readers into the strange and complex world of the American Progressive Era. The era's emphasis on science and self-control left a profound mark on American eating, one that remains today in everything from the ubiquity of science-based dietary advice to the tenacious idealization of thinness.
Author: Jennifer Jensen Wallach
Publisher: Rowman & Littlefield
ISBN: 1442208740
Category : Cooking
Languages : en
Pages : 259
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Book Description
How America Eats: A Social History of U.S. Food and Culture tells the story of America by examining American eating habits, and illustrates the many ways in which competing cultures, conquests and cuisines have helped form America's identity, and have helped define what it means to be American.
Author: Benjamin E. Zeller
Publisher: Columbia University Press
ISBN: 023153731X
Category : Religion
Languages : en
Pages : 373
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Book Description
The way in which religious people eat reflects not only their understanding of food and religious practice but also their conception of society and their place within it. This anthology considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States, Canada, and the Caribbean. Original essays explore the role of food and eating in defining theologies and belief structures, creating personal and collective identities, establishing and challenging boundaries and borders, and helping to negotiate issues of community, religion, race, and nationality. Contributors consider food practices and beliefs among Christians, Jews, Muslims, and Buddhists, as well as members of new religious movements, Afro-Caribbean religions, interfaith families, and individuals who consider food itself a religion. They traverse a range of geographic regions, from the Southern Appalachian Mountains to North America's urban centers, and span historical periods from the colonial era to the present. These essays contain a variety of methodological and theoretical perspectives, emphasizing the embeddedness of food and eating practices within specific religions and the embeddedness of religion within society and culture. The volume makes an excellent resource for scholars hoping to add greater depth to their research and for instructors seeking a thematically rich, vivid, and relevant tool for the classroom.
Author: Waverly Root
Publisher: Ecco
ISBN: 9780880013994
Category : Cooking
Languages : en
Pages : 512
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Book Description
The story of American eating begins and ends with the fact that American food, by most of the world's standards, is not very good. This is a rather sad note considering the "land of plenty" the first American settlers found, and even sadder considering that with the vast knowledge of food we possess, we have still managed to create things such as the TV dinner and "Finger Lickin' Good" chicken. Nevertheless, America's eating habits, the philosophy behind these habits, and much of the food itself are deliciously fascinating. Waverly Root and Richard de Rochemont, in a style that is rich, tasty, and ironic, chronicle the history of American food and eating customs from the time of the earliest explorers to the present. In writing this chronicle on American food, Root and de Rochemont have in fact created a fresh and commanding history of the United States itself. Eating in America is an erudite, sumptuous, witty, marvelously readable study; truly a book to feast on time and again.
Author: Mika Brzezinski
Publisher: Weinstein Books
ISBN: 1602861765
Category : Health & Fitness
Languages : en
Pages : 258
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Book Description
The New York Times best-selling author and cohost of MSNBC's Morning Joe describes her own struggles with food and body image and offers insights from notable people in all fields to discuss their successes with food and diet.
