Kamminga, Harmke (Editor)
Cunningham, Andrew (Editor)
Rodopi
Physical Details: viii + 344 pp.; notes; index
Description Contents: Kamminga, Harmke, Cunningham, Andrew: Introduction: The science and culture of nutrition. Kamminga, Harmke: Nutrition for the people, or the fate of Jacob Moleschott's contest for a humanist science. Finlay, Mark R.: Early marketing of the theory of nutrition: The science and culture of Liebig's extract of meat. Milles, Dietrich: Working capacity and calorie consumption: The history of rational physical economy. Schlich, Thomas: The word of God and the word of science: Nutrition science and the Jewish dietary laws in Germany, 1820-1920. Apple, Rima D.: Science gendered: Nutrition in the United States, 1840-1940. Barnett, L. Margaret: “Every man his own phyisican”: Dietetic fads, 1890-1914. Weatherall, Mark: Bread and newspapers: The making of “a revolution in the science of food”. Teich, Mikuláš: Science and food during the Great War: Britain and Germany. Horrocks, Sally M.: The business of vitamins: Nutrition science and the food industry in inter-war Britain. Salmon, Fernando: “...but the patient remembers the food”: A new diet, a new hospital in 1930s Spain. Smith, David, Nicolson, Malcolm: Nutrition, education, ignorance and income: A 20th-century debate. Weindling, Paul: The role of international organizations in setting nutritional standards in the 1920s and 1930s.
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