The science and culture of nutrition, 1840-1940

著者

• Kamminga, Harmke
• Cunningham, Andrew

書誌事項

The science and culture of nutrition, 1840-1940

edited by Harmke Kamminga and Andrew Cunningham

（The Wellcome Institute series in the history of medicine）（Clio medica, 32）

Rodopi, 1995

• : pbk

注記

Includes bibliography and index

内容説明・目次

巻冊次

ISBN 9789051838183

内容説明

Modern nutrition science is usually considered to have started in the 1840s, a period of great social and political turmoil in western Europe. Yet the relations between the production of scientific knowledge about nutrition and the social and political valuations that have entered into the promotion and application of nutritional research have not yet received systematic historical attention. The Science and Culture of Nutrition, 1840-1940 for the first time looks at the ways in which scientific theories and investigations of nutrition have made their impact on a range of social practices and ideologies, and how these in turn have shaped the priorities and practices of the science of nutrition. In these reciprocal interactions, nutrition science has affected medical practice, government policy, science funding, and popular thinking. In uniting major scientific and cultural themes, the twelve contributions in this book show how Western society became a nutrition culture.

目次

Notes on Contributors Introduction: The Science and Culture of Nutrition, 1840-1940 Harmke KAMMINGA and Andrew CUNNINGHAM Nutrition for the People, or the Fate of Jacob Moleschott's Contest for a Humanist Science Harmke KAMMINGA Early Marketing of the Theory of Nutrition: The Science and Culture of Liebig's Extract of Meat Mark R. FINLAY Working Capacity and Calorie Consumption: The History of Rational Physical Economy Dietrich MILLES The Word of God and the Word of Science: Nutrition Science and the Jewish Dietary Laws in Germany, 1820-1920 Thomas SCHLICH Science Gendered: Nutrition in the United States, 1840-1940 Rima D. APPLE 'Every Man His Own Physician': Dietetic Fads, 1890-1914 L. Margaret BARNETT Bread and Newspapers: The Making of 'A Revolution in the Science of Food' Mark WEATHERALL Science and Food During the Great War: Britain and Germany Mikulas TEICH The Business of Vitamins: Nutrition Science and the Food Industry in Inter-war Britain Sally M. HORROCKS '... but the Patient Remembers the Food': A New Diet, a New Hospital in 1930s Spain Fernando SALMON Nutrition, Education, Ignorance and Income: A Twentieth-Century Debate David SMITH and Malcolm NICOLSON The Role of International Organizations in Setting Nutritional Standards in the 1920s and 1930s Paul WEINDLING Index

巻冊次

: pbk ISBN 9789051838190

内容説明

Modern nutrition science is usually considered to have started in the 1840s, a period of great social and political turmoil in western Europe. Yet the relations between the production of scientific knowledge about nutrition and the social and political valuations that have entered into the promotion and application of nutritional research have not yet received systematic historical attention. The Science and Culture of Nutrition, 1840-1940 for the first time looks at the ways in which scientific theories and investigations of nutrition have made their impact on a range of social practices and ideologies, and how these in turn have shaped the priorities and practices of the science of nutrition. In these reciprocal interactions, nutrition science has affected medical practice, government policy, science funding, and popular thinking. In uniting major scientific and cultural themes, the twelve contributions in this book show how Western society became a nutrition culture.

目次

Notes on Contributors Introduction: The Science and Culture of Nutrition, 1840-1940 Harmke KAMMINGA and Andrew CUNNINGHAM Nutrition for the People, or the Fate of Jacob Moleschott's Contest for a Humanist Science Harmke KAMMINGA Early Marketing of the Theory of Nutrition: The Science and Culture of Liebig's Extract of Meat Mark R. FINLAY Working Capacity and Calorie Consumption: The History of Rational Physical Economy Dietrich MILLES The Word of God and the Word of Science: Nutrition Science and the Jewish Dietary Laws in Germany, 1820-1920 Thomas SCHLICH Science Gendered: Nutrition in the United States, 1840-1940 Rima D. APPLE 'Every Man His Own Physician': Dietetic Fads, 1890-1914 L. Margaret BARNETT Bread and Newspapers: The Making of 'A Revolution in the Science of Food' Mark WEATHERALL Science and Food During the Great War: Britain and Germany Mikulas TEICH The Business of Vitamins: Nutrition Science and the Food Industry in Inter-war Britain Sally M. HORROCKS '... but the Patient Remembers the Food': A New Diet, a New Hospital in 1930s Spain Fernando SALMON Nutrition, Education, Ignorance and Income: A Twentieth-Century Debate David SMITH and Malcolm NICOLSON The Role of International Organizations in Setting Nutritional Standards in the 1920s and 1930s Paul WEINDLING Index

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詳細情報

• NII書誌ID(NCID): BA25900763
• ISBN:
  • 9051838182
  • 9051838190
• 出版国コード: ne
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Amsterdam
• ページ数/冊数: vii, 344 p.
• 大きさ: 24 cm
• 親書誌ID:
  • BA00717100
  • BA22416516