The Science and Culture of Nutrition, 1840-1940
Editions Rodopi B.V. (Verlag)
978-90-5183-818-3 (ISBN)
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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.
Notes on Contributors
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
| Reihe/Serie | Clio Medica ; 32 |
|---|---|
| Verlagsort | Leiden |
| Sprache | englisch |
| Maße | 150 x 225 mm |
| Gewicht | 844 g |
| Themenwelt | Studium ► 1. Studienabschnitt (Vorklinik) ► Physiologie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 90-5183-818-2 / 9051838182 |
| ISBN-13 | 978-90-5183-818-3 / 9789051838183 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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