Shapin, Steven B. (Author)
Historical Research: The Bulletin of the Institute of Historical Research
Volume: 87
Pages: 377--392
There is deep historicity to the adage `You are what you eat'. For a very long time, the relations between aliment and identity personal and national were understood in terms of Galenical dietetics and modes of analogical reasoning from the qualities of food to the qualities of people. `Hot' foods, for example, made for a `hot' temperament, and the stolidity of the ox might be transferred to people who ate its flesh. This article tracks the historical career and cultural significance of these relations, and, with the decline of both traditional dietetics and of analogical reasoning by the nineteenth and twentieth centuries, it describes the different cultural vocabulary used in modernity to talk about food and identity.
...MoreSimilar Citations
Book
Wallach, Jennifer Jensen;
(2013)
How America Eats: A Social History of U.S. Food and Culture
(/isis/citation/CBB001202133/)
Chapter
Thoms, Ulrike;
(2014)
The Introduction of Frozen Foods in West Germany and Its Integration into the Daily Diet
(/isis/citation/CBB001500413/)
Article
Friesen, T. Max;
Stewart, Andrew;
(2013)
To Freeze or to Dry: Seasonal Variability in Caribou Processing and Storage in the Barrenlands of Northern Canada
(/isis/citation/CBB001201437/)
Article
Tenna Jensen;
(2016)
The Importance of Age Perceptions and Nutritional Science to Early Twentieth-century Institutional Diets
(/isis/citation/CBB577989593/)
Book
Veit, Helen Zoe;
(2013)
Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century
(/isis/citation/CBB001201323/)
Chapter
Steyn, Phia;
(2011)
Changing Times, Changing Palates: The Dietary Impacts of Basuto Adaptation to New Rulers, Crops, and Markets, 1830s--1966
(/isis/citation/CBB001221386/)
Article
Scholliers, Peter;
(2012)
Convergence and Divergence in Europe since 1800. Cuisine of Elites, Bourgeoisie, and Middle Classes. Presentation
(/isis/citation/CBB001320881/)
Book
Thick, Malcolm;
(2010)
Sir Hugh Plat: The Search for Useful Knowledge in Early Modern London
(/isis/citation/CBB001201969/)
Article
Assael, Brenda;
(2013)
Gastro-Cosmopolitanism and the Restaurant in Late Victorian and Edwardian London
(/isis/citation/CBB001201192/)
Book
Galen, ;
Grant, Mark;
(2000)
Galen on Food and Diet
(/isis/citation/CBB000102162/)
Article
Quellier, Florent;
(2012)
L'aprés Jean-Louis Flandrin, une décennie d'histoire de l'alimentation en France (XVe-XIXe siécles)
(/isis/citation/CBB001320878/)
Article
Carballo, David M.;
Barba, Luis;
Ortiz, Agustín;
Blancas, Jorge;
Cingolani, Nicole;
Toledo Barrera, Jorge H.;
Walton, David;
Rodríguez López, Isabel;
Couoh, Lourdes;
(2014)
Suprahousehold Consumption and Community Ritual at La Laguna, Mexico
(/isis/citation/CBB001321026/)
Article
Gordon, Bertram M.;
Peters, Erica J.;
(2015)
Introduction
(/isis/citation/CBB001500564/)
Book
Edge, John T;
Engelhardt, Elizabeth S D;
Ownby, Ted;
(2013)
The Larder: Food Studies Methods from the American South
(/isis/citation/CBB001422249/)
Book
LaGuana Gray;
(2014)
We Just Keep Running the Line: Black Southern Women and the Poultry Processing Industry
(/isis/citation/CBB106658778/)
Book
Wilson, Bee;
(2012)
Consider the Fork: A History of How We Cook and Eat
(/isis/citation/CBB001213199/)
Book
Roy, Parama;
(2010)
Alimentary Tracts: Appetites, Aversions, and the Postcolonial
(/isis/citation/CBB001201388/)
Book
Chen, Nancy N.;
(2009)
Food, Medicine, and the Quest for Good Health: Nutrition, Medicine, and Culture
(/isis/citation/CBB001450751/)
Book
Squier, Susan Merrill;
(2011)
Poultry Science, Chicken Culture a Partial Alphabet
(/isis/citation/CBB001451278/)
Book
Levenstein, Harvey;
(2012)
Fear of Food: A History of Why We Worry about What We Eat
(/isis/citation/CBB001210041/)
Be the first to comment!