Article ID: CBB000062252

Quackery and cookery: Justus von Liebig's Extract of Meat and the theory of nutrition in the Victorian age (1992)

unapi

Description “In the spring of 1865, a new food item appeared on the British market which generated considerable excitement, particularly in the medical community. That product was Liebig's Extract of Meat, a thick, dark brown liquid with a powerful beef aroma.”


Citation URI
https://data.isiscb.org/isis/citation/CBB000062252/

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Authors & Contributors
Komlos, John
Atkins, P. J.
Tutzke, Dietrich
Schwenke, Klaus Dieter
Riley, James C.
Munday, E. Patrick
Journals
Mitteilungen der Gesellschaft Deutscher Chemiker, Fachgruppe Geschichte der Chemie
Social Science History
Social History of Medicine
Social History
Revue d'Histoire de la Pharmacie
NTM: Zeitschrift für Geschichte der Naturwissenschaften, Technik und Medizin
Publishers
Rodopi
MIT Press
Bionomica-Verlag
Cornell University
Concepts
Nutrition; dietetics
Chemistry
Biographies
Botany
Conservation of energy (physical concept)
Industrial medicine; occupational diseases
People
Liebig, Justus von
Mayer, Julius Robert von
Hofmann, August Wilhelm von
Otto, Friedrich Julius
Müller, Johannes Peter
Moleschott, Jacob
Time Periods
19th century
20th century
Places
British Isles
Germany
London (England)
France
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