The science and culture of nutrition, 1840-1940.

Abstract

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

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