The Science and Culture of Nutrition, 1840-1940

Erscheinungsjahr 1995
ISBN: 978-90-5183-818-3
Verlag: Brill | Rodopi

Buch, Englisch, Band 32, 344 Seiten, Format (B × H): 150 mm x 225 mm, Gewicht: 844 g

Reihe: Clio Medica

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.

Autoren/Hrsg.

Weitere Mitwirkende

Kamminga, Harmke

Cunningham, Andrew

Fachgebiete

• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Wissenschafts- und Universitätsgeschichte
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Geschichte der Medizin

Inhaltsverzeichnis

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