Article ID: CBB615221389

Becoming Natural: The Naturalization of Synthetic Flavors in the Twentieth Century and the Introduction of Konsumstoff (2023)

unapi

Is it possible that non-natural chemical substances become natural without changing their chemical, physical or physiological characteristics? The history of synthetic flavors with a special emphasis on vanillin suggests that yes, it is possible. This process is called naturalization and means in this case the change of status of a synthetic flavor to something natural. In this article the history of vanillin as a frequently used flavor and its transformation into a natural ingredient in the twentieth century will be presented and analyzed. Studying the particular characteristics of vanillin, it seems that known concepts in the history of science like Ersatzstoff (surrogate) or Wirkstoff (active agent) do not constitute the best fit in describing this flavoring agent. Categorizing vanillin as a Konsumstoff (commodity agent) seems more useful in order to classify its characteristics and its historical development. I suggest using Konsumstoff as a new theoretical and methodological approach to study the history of chemical substances. In this article, the concept of Konsumstoff will be outlined and developed using the vanillin case as a paradigmatic example.

...More
Citation URI
https://data.isiscb.org/isis/citation/CBB615221389/

Similar Citations

Article Marieke M. A. Hendriksen; (2020)
Rethinking Performative Methods in the History of Science (/isis/citation/CBB043624615/)

Article Siemsen, Hayo; (2012)
Ernst Mach, George Sarton and the Empiry of Teaching Science, Part I (/isis/citation/CBB001250428/)

Chapter Mario Quaranta; (2016)
Dialogo e confronto fra lo scienziato Giorgio Piccardi e l'epistemologo Ludovico Geymonat (/isis/citation/CBB105768336/)

Article Ann‐Sophie Barwich; Matthew Rodriguez; (2020)
Fashion fades, Chanel No. 5 remains: Epistemology between Style and Technology (/isis/citation/CBB919491284/)

Chapter Ingemar Pettersson; (2023)
Chasing Flavor: Sensory Science and the Economy (/isis/citation/CBB628826082/)

Article H. Otto Sibum; (2022)
Knowledge in Action: Experimenting in History and in Science (/isis/citation/CBB149353173/)

Article Adrian Currie; Kirsten Walsh; (2019)
Frameworks for Historians and Philosophers (/isis/citation/CBB164654591/)

Essay Review Jon Agar; (2020)
What Is Technology? (/isis/citation/CBB521615599/)

Article Nappi, Carla; Wark, McKenzie; (April 2019)
Reading Needham Now (/isis/citation/CBB800490803/)

Article Chen, Buyun; (April 2019)
Needham, Matter, Form, and Us (/isis/citation/CBB952406401/)

Article Michael Liston; (2017)
Duhem: Images of Science, Historical Continuity, and the First Crisis in Physics (/isis/citation/CBB131712366/)

Article Paola Radici Colace; (2013)
Il 'mestiere' di storico. La scrittura della storia dall'opinione alla ricostruzione scientifica (/isis/citation/CBB172173475/)

Article Nicholas Popper; (2016)
Archives and the Boundaries of Early Modern Science (/isis/citation/CBB949959104/)

Essay Review Chalmers, Alan; (2014)
Creating a Social Space for Modern Science (/isis/citation/CBB001500309/)

Article Maienschein, Jane; Laubichler, Manfred; Loettgers, Andrea; (2008)
How Can History of Science Matter to Scientists? (/isis/citation/CBB000850409/)

Article Mark D. Hersey; Jeremy Vetter; (2019)
Shared Ground: Between Environmental History and the History of Science (/isis/citation/CBB491265753/)

Article Hans-Joachim Gehrke; (2015)
Die Rolle der Geographie in den klassischen Altertumswissenschaften (/isis/citation/CBB844186841/)

Article Murray, Tim; (2005)
The Historiography of Archaeology and Canon Greenwell (/isis/citation/CBB000931110/)

Article Ibáñez, Itsaso; Llombart, José; (2001)
Comparación de Textos en Historia de la Ciencia: Una Propuesta Metodológica (/isis/citation/CBB000102309/)

Authors & Contributors
Agar, Jon E.
Colace, Paola Radici
Gehrke, Hans-Joachim
Hersey, Mark D.
Ibáñez, Itsaso
Laubichler, Manfred Dietrich
Journals
Berichte zur Wissenschaftsgeschichte
Isis: International Review Devoted to the History of Science and Its Cultural Influences
Physis: Rivista Internazionale di Storia della Scienza
Technology and Culture
Annals of Science: The History of Science and Technology
Bulletin of the History of Archaeology
Publishers
University of Pennsylvania Press
Concepts
Methodology
History of science, as a discipline
Historiography
Philosophy of science
History of technology, as a discipline
Interdisciplinary approach to knowledge
People
Needham, Joseph
Sarton, George
Bacon, Francis, 1st Baron Verulam
Boyle, Robert
Duhem, Pierre
Greenwell, William
Time Periods
20th century
21st century
19th century
Ancient
17th century
20th century, late
Places
Europe
Germany
Greece
Italy
United States
England
Institutions
School of Milan
Comments

Be the first to comment!

{{ comment.created_by.username }} on {{ comment.created_on | date:'medium' }}

Log in or register to comment