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Proteins, Pathologies and Politics - Dietary Innovation and Disease from the Nineteenth Century (Paperback)
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Proteins, Pathologies and Politics - Dietary Innovation and Disease from the Nineteenth Century (Paperback)
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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.
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