Article ID: CBB006947860

Nature's Bread: The Natural Food Debate in Canada, 1940–1949 (2019)

unapi

The medical discovery of vitamins in the 1920s ushered in a new era in food consumption patterns. The food industry sought to capture the public's concern for wholesome diets by marketing their products as rich in vitamins, normally with very little to no scientific evidence. With the Great Depression came new discussions about the relationship between food health and poverty. Providing healthy food for those most in need became a question of poor relief and social equity. Bread became one of the central food commodities in these discussions because bread carried both material and symbolic value as the principle foodstuff of the masses. Yet the highly refined white bread that had become so popular by the 1930s lacked any real nutritional value. While both the United States and Great Britain adopted a policy of enriching flour with synthetic vitamins and using bread as a delivery mechanism to address what many saw as vitamin deficiencies, Canada took a different route.

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Authors & Contributors
Scott-Smith, Tom
Brown, Diana
Zumthurm, Tizian
Couto, Cristiana
McDowell, Lee
Biltekoff, Charlotte
Concepts
Nutrition; dietetics
Food and foods
Health
Public health
Vitamins
Food industry and trade
Time Periods
20th century
19th century
20th century, early
21st century
Modern
Ancient
Places
United States
Brazil
Arctic regions
Montreal (Quebec, Canada)
Gabon
Rio de Janeiro (Brazil)
Institutions
United States. Dept. of Agriculture
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