by Matthew Smith (Author), David Gentilcore (Author), David Gentilcore (Editor), Matthew Smith (Editor), David Gentilcore (Author), Matthew Smith (Author)
Proteins, Pathologies and Politics presents an international and historical approach to dietary change and health, contrasting current concerns with how issues such as diabetes, cancer, vitamins, sugar and fat, and food allergies were perceived in the 19th and 20th centuries. Though what we eat and what we shouldn't eat has become a topic of increased scrutiny in the current century, the link between dietary innovation and health/disease is not a new one. From new fads in foodstuffs, through developments in manufacturing and production processes, to the inclusion of additives and evolving agricultural practices changing diet, changes often promised better health only to become associated with the opposite. With contributors including Peter Scholliers, Francesco Buscemi, Clare Gordon Bettencourt, and Kirsten Gardner, this collection comprises the best scholarship on how we have perceived diet to affect health. The chapters consider: - the politics and economics of dietary change - the historical actors involved in dietary innovation and the responses to it - the extent that our dietary health itself a cultural construct, or even a product of history? This is a fascinating and varied study of how our diets have been shaped and influenced by perceptions of health and will be of great value to students of history, food history, nutrition science, politics and sociology.
Format: Hardcover
Pages: 256
Publisher: Bloomsbury Academic
Published: 13 Dec 2018
ISBN 10: 1350056863
ISBN 13: 9781350056862
Book Overview: This book takes an international look at how food preparation, consumption and societal attitudes changed and came under scrutiny to contextualise the relationship between what we eat and how we are.