Thesis ID: CBB291109157

Inventing Texture: Food Science and Culinary Culture in Postwar America (2023)

unapi

In the second half of the twentieth century, food scientists in North America and eventually across the globe focused their attention on the human sense of texture. Largely ignored by scientists before them, and seemingly without cultural precedent, corporate and public research scientists set out to define texture as a measurable phenomenon, to ascertain what was generally desirable to chew, and to operate this knowledge in service of the ongoing global industrialization of food production and retailing. Above all, texture was staked as the solution to overlapping crises in the global food system, promising the Global South abundant meat prepared cheaply from plants and offering a palatable alternative to excessive dietary fat in the Global North. Through an examination of their research methods, published ideas, and the new products that resulted, this dissertation explores the messy entanglement between food science and culinary culture. As scientists drew upon cultural intermediaries like home economists, marketers, and vegetarians to direct their research, so too did increasing scientific control over the physical features of processed foods shape broader cultural understandings about normative taste. While the desired outcomes for texture research have thus far resulted in spectacular market failure, this dissertation suggests how the core concepts of modern food science have succeeded nevertheless in becoming part of culinary discourse, offering a terminology and indeed a terrain for navigating contemporary global cultural exchanges.

...More
Citation URI
data.isiscb.org/p/isis/citation/CBB291109157

This citation is part of the Isis database.

Similar Citations

Book Edge, John T; Engelhardt, Elizabeth S D; Ownby, Ted; (2013)
The Larder: Food Studies Methods from the American South (/p/isis/citation/CBB001422249/) unapi

Article Stone, Herbert; (2014)
Sensory Evaluation in the Journal of Food Science---1936 to the Present (/p/isis/citation/CBB001320891/) unapi

Article Lieffers, Caroline; (2012)
“The Present Time is Eminently Scientific”: The Science of Cookery in Nineteenth-Century Britain (/p/isis/citation/CBB001320007/) unapi

Book Cozzi, Annette; (2010)
The Discourses of Food in Nineteenth-Century British Fiction (/p/isis/citation/CBB001201391/) unapi

Article Sumner, James; (2008)
Status, Scale and Secret Ingredients: The Retrospective Invention of London Porter (/p/isis/citation/CBB000850079/) unapi

Book Wallach, Jennifer Jensen; (2013)
How America Eats: A Social History of U.S. Food and Culture (/p/isis/citation/CBB001202133/) unapi

Article Schleifer, David; (2012)
The Perfect Solution: How Trans Fats Became the Healthy Replacement for Saturated Fats (/p/isis/citation/CBB001230797/) unapi

Article Levi, Jane; (2010)
An Extraterrestrial Sandwich: The Perils of Food in Space (/p/isis/citation/CBB000932668/) unapi

Article Anne Meneley; (2020)
The olive and imaginaries of the Mediterranean (/p/isis/citation/CBB941685489/) unapi

Article Petrick, Gabriella M.; (2011)
“Purity as Life”: H. J. Heinz, Religious Sentiment, and the Beginning of the Industrial Diet (/p/isis/citation/CBB001033641/) unapi

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 (/p/isis/citation/CBB001201437/) unapi

Thesis Sluijter, Babette; (2007)
Kijken is grijpen: Zelfbedieningswinkels, technische dynamiek en boodschappendoen in Nederland na 1945 (/p/isis/citation/CBB001560813/) unapi

Article Victoria Lee; (2019)
Wild Toxicity, Cultivated Safety: Aflatoxin and Kōji Classification as Knowledge Infrastructure (/p/isis/citation/CBB666101881/) unapi

Book Ton van Helvoort; Eric Berkers; Mila Davids; (2017)
Gesmeerde kennis: een halve eeuw geschiedenis van Unilevers Becel (/p/isis/citation/CBB766154976/) unapi

Article Donnelly, Catherine; (2013)
75 Years of IFT: Food Microbiology in JFS--1936 to Present (/p/isis/citation/CBB001320892/) unapi

Authors & Contributors
Cozzi, Annette
Donnelly, Catherine
Friesen, T. Max
Helvoort, Ton van
Jas, Nathalie
Levi, Jane
Journals
History and Technology
Journal of Food Science
Technology and Culture
Anthropozoologica
Endeavour: Review of the Progress of Science
History and Anthropology
Publishers
Palgrave Macmillan
Rowman & Littlefield
Stichting Historie der Techniek
University of Georgia Press
University of North Carolina Press
Technische Universiteit Eindhoven (The Netherlands)
Concepts
Food and foods
Food science; food technology
Food industry and trade
Nutrition; dietetics
Food preservation
Cooking and cuisine
People
Dickens, Charles
Gaskell, Elizabeth
Hardy, Thomas
Time Periods
20th century, late
20th century, early
19th century
21st century
20th century
18th century
Places
United States
Europe
Great Britain
Soviet Union
Canada
Japan
Institutions
Smithsonian Institution
World Health Organization (WHO)
Food and Agriculture Organization of the United Nations (FAO)
Comments

Be the first to comment!

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

Log in or register to comment