Meat, medicine and human health in the twentieth century
著者
書誌事項
Meat, medicine and human health in the twentieth century
（Studies for the Society for the Social History of Medicine, no. 1）
Pickering & Chatto, 2010
- : hbk
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注記
Includes bibliographical references (p. 203-243) and index
内容説明・目次
内容説明
This collection of essays explores some of the complex relations between meat and health in the twentieth century. It highlights a complicated array of contradictory attitudes towards meat and human health. They show how meat came to be regarded as a central part of a modern healthy diet and trace critiques of meat-eating and the meat industry.
目次
- Introduction: Meat, Medicine, and Human Health in the Twentieth Century, David Cantor, Christian Bonah
- Chapter 1 Zomine: A Tale of Raw Meat, Tuberculosis, Industry and War in Early Twentieth Century France, Ilana Loewy
- Chapter 2 Treat with Meat: Protein, Palatability and Pernicious Anaemia in the 1920s-30s, Susan E. Lederer
- Chapter 3 How Abattoir 'Biotrash' Connected the Social Worlds of the University Laboratory and the Disassembly Line, Naomi Pfeffer
- Chapter 4 What's Meatpacking got to do with Worker and Community Health?, Donald D. Stull, Michael J. Broadway
- Chapter 5 Is Refrigerated Meat Healthy? Mexico Encounters the Chicago Meatpacking 'Jungle', c. 1910, Jeffrey M. Pilcher
- Chapter 6 Confused Messages: Meat, Civilization, and Cancer Education in the Early Twentieth Century., David Cantor
- Chapter 7 What's for Dinner? Science and the Ideology of Meat in Twentieth-Century US Culture, Rima D. Apple
- Chapter 8 Vegetarianism, Meat and Life Reform in Early Twentieth-Century Germany and their Fate in the 'Third Reich', Ulrike Thoms
- Chapter 9 Mad and Coughing Cows: Bovine Tuberculosis, BSE and Health in Twentieth-Century Britain, Keir Waddington
- Chapter 10 Food, Drug and Consumer Regulation: The 'Meat, Des and Cancer' Debates in the United States, Jean-Paul Gaudilliere
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