Proteins, pathologies and politics : : dietary innovation and disease from the nineteenth century / / David Gentilcore and Matt Smith.
"This book presents an international and historical approach to dietary health and contrasts current concerns with how such issues as diabetes, cancer, vitamins, sugar and fat, and food allergies were perceived in the 19th and 20th centuries. What we eat and what we shouldn't eat has becom...
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| Place / Publishing House: | London : : Bloomsbury Academic,, 2018. |
| Year of Publication: | 2018 |
| Language: | English |
| Physical Description: | 1 online resource (265 pages) |
| Notes: | Compliant with Level AA of the Web Content Accessibility Guidelines. Content is displayed as HTML full text which can easily be resized or read with assistive technology, with mark-up that allows screen readers and keyboard-only users to navigate easily. |
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| Summary: | "This book presents an international and historical approach to dietary health and contrasts current concerns with how such issues as diabetes, cancer, vitamins, sugar and fat, and food allergies were perceived in the 19th and 20th centuries. What we eat and what we shouldn't eat has become a topic of increased scrutiny in the current century. The link between dietary innovation and health/disease is not a new one, however, as the nineteenth and twentieth centuries witnessed numerous dietary innovations. From new fads in foodstuffs, through developments in manufacturing and production processes, to the inclusion of additives and evolving agricultural practices changing diet: the changes often promised better health only to become associated with the opposite. With contributors including Peter Scholliers, Francesco Buscemi, Clare Gordon, and Kirsten Gardner this collection comprises the best scholarship on how we have perceived diet to affect health. The chapters consider: - the politics and economics of dietary change - the historical actors involved in innovation and the response to it - the extent that our dietary health itself a cultural construct, or even a product of history? This is a fascinating and varied study of how our diets have been shaped and influenced by perceptions of health and will be of great value to students of history, food history, politics and sociology"-- |
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| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 135005688X 1350056898 1350056871 |
| Hierarchical level: | Monograph |
| Statement of Responsibility: | David Gentilcore and Matt Smith. |