The science and culture of nutrition, 1840-1940 / / edited by Harmke Kamminga and Andrew Cunningham.

• Superior document: Clio Medica ; 32
• TeilnehmendeR: Cunningham, Andrew,; Kamminga, Harmke,
• Place / Publishing House: Amsterdam, Netherlands ;, Atlanta, Georgia : : Rodopi,, [1995]; ©1995
• Year of Publication: 1995
• Language: English
• Series: Clio Medica ; 32.
• Physical Description: 1 online resource.
• Notes: Includes index.
• Other title: Preliminary Material --; Notes on Contributors /; Introduction: The Science and Culture of Nutrition, 1840–1940 /; Nutrition for the People, or the Fate of jacob Moleschott’s Contest for a Humanist Science /; Early Marketing of the Theory of Nutrition: The Science and Culture of Liebig’s Extract of Meat /; Working Capacity and Calorie Consumption: The History of Rational Physical Economy /; The Word of God and the Word of Science: Nutrition Science and the Jewish Dietary Laws in Germany, 1820–1920 /; Science Gendered: Nutrition in the United States, 1840–1940 /; ‘Every Man His Own Physician’: Dietetic Fads, 1890–1914 /; Bread and Newspapers: The Making of ‘A Revolution in the Science of Food’ /; Science and Food During the Great War: Britain and Germany /; The Business of Vitamins: Nutrition Science and the Food Industry in Inter-war Britain /; ‘… but the Patient Remembers the Food’: A New Diet, a New Hospital in 1930s Spain /; Nutrition, Education, Ignorance and Income: A Twentieth-Century Debate /; The Role of International Organizations in Setting Nutritional Standards in the 1920s and 1930s /; Index /
• ISBN: 9004418415
• Hierarchical level: Monograph
• Statement of Responsibility: edited by Harmke Kamminga and Andrew Cunningham.

Modern nutrition science is usually considered to have started in the 1840s, a period of great social and political turmoil in western Europe. Yet the relations between the production of scientific knowledge about nutrition and the social and political valuations that have entered into the promotion and application of nutritional research have not yet received systematic historical attention. 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.