Book ID: CBB755765560

Wonder Foods: The Science and Commerce of Nutrition (2022)

unapi

Haushofer, Lisa (Author)


University of California Press


Publication Date: 2022
Physical Details: 288
Language: English

Between 1850 and 1950, experts and entrepreneurs in Britain and the United States forged new connections between the nutrition sciences and the commercial realm through their enthusiasm for new edible consumables. The resulting food products promised wondrous solutions for what seemed both individual and social ills. By examining products like Gail Borden's meat biscuit, Benger's Food, Kellogg's health foods, Fleischmann's yeast, and food yeast, Wonder Foods shows how new products dazzled with visions of modernity, efficiency, and scientific progress even as they perpetuated exclusionary views about who deserved to eat, thrive, and live. Drawing on extensive archival research, historian Lisa Haushofer reveals that the story of modern food and nutrition was not about innocuous technological advances or superior scientific insights but rather the powerful logic of exploitation and economization that undergirded colonial and industrial food projects. In the process, these wonder food products have shaped both modern food regimes and how we think about food.

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Citation URI
https://data.isiscb.org/isis/citation/CBB755765560/

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Authors & Contributors
Bitar, Adrienne Rose
Andrea S. Wiley
Couto, Cristiana
Thoms, Ulrike
Ruis, Andrew R.
Janzen, Mark Ryan
Concepts
Food and foods
Nutrition; dietetics
Public health
Food industry and trade
Science and society
Food safety
Time Periods
20th century
19th century
20th century, early
20th century, late
18th century
Places
United States
Brazil
India
Great Britain
Rio de Janeiro (Brazil)
Spain
Institutions
United States. Food and Drug Administration
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