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Wonder Foods
Between 1850 and 1950, experts and entrepreneurs in Britain and the United States forged new connections between the nutrition sciences and the commercial realm through their enthusiasm for new edible consumables. The resulting food products promised wondrous solutions for what seemed to be both individual and social ills. By examining creations such as Gail Borden's meat biscuit, Benger's Food, Kellogg's health foods, and Fleischmann's yeast, Wonder Foods shows how new products dazzled with visions of modernity, efficiency, and scientific progress even as they perpetuated exclusionary views about who deserved to eat, thrive, and live. Drawing on extensive archival research, historian Lisa Haushofer reveals that the story of modern food and nutrition was not about innocuous technological advances or superior scientific insights, but rather about the powerful logic of exploitation and economization that undergirded colonial and industrial food projects. In the process, these wonder foods shaped both modern food regimes and how we think about food.
Acquired Tastes
How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
A Short History of Medicine
Erwin H. Ackerknecht’s A Short History of Medicine is a concise narrative, long appreciated by students in the history of medicine, medical students, historians, and medical professionals as well as all those seeking to understand the history of medicine. Covering the broad sweep of discoveries from parasitic worms to bacilli and x-rays, and highlighting physicians and scientists from Hippocrates and Galen to Pasteur, Koch, and Roentgen, Ackerknecht narrates Western and Eastern civilization’s work at identifying and curing disease. He follows these discoveries from the library to the bedside, hospital, and laboratory, illuminating how basic biological sciences interacted with clinical pr...
Mapping AIDS
Offers an innovative study of visual traditions in modern medical history through debates about the causes, impact and spread of AIDS.
Technological Change in Modern Surgery
Examining the complex dynamics of medical treatment options and the variable character of surgical technologies, this volume broadens and transcends the notion of technological innovation.
Medieval Healthcare and the Rise of Charitable Institutions
Medieval Healthcare and the Rise of Charitable Institutions: The History of the Municipal Hospital examines the development of medieval institutions of care, beginning with a survey of the earliest known hospitals in ancient times to the classical period, to the early Middle Ages, and finally to the explosion of hospitals in the twelfth and thirteenth centuries. For Western Christian medieval societies, institutional charity was a necessity set forth by the religion’s dictums—care for the needy and sick was a tenant of the faith, leading to a unique partnership between Christianity and institutional care that would expand into the fledging hospitals of the early Modern period. In this study, the hospital of Saint John in Brussels serves as an example of the developments. The institution followed the pattern of the establishment of medieval charitable institutions in the high Middle Ages, but diverged to become an archetype for later Christian hospitals.
The History of the Brain and Mind Sciences
How did epidemics, zoos, German exiles, methamphetamine, disgruntled technicians, modern bureaucracy, museums, and whipping cream shape the emergence of modern neuroscience?
Wilted
Strawberries are big business in California. They are the sixth‐highest‐grossing crop in the state, which produces 88 percent of the nation’s favorite berry. Yet the industry is often criticized for its backbreaking labor conditions and dependence on highly toxic soil fumigants used to control fungal pathogens and other soilborne pests. In Wilted, Julie Guthman tells the story of how the strawberry industry came to rely on soil fumigants, and how that reliance reverberated throughout the rest of the fruit’s production system. The particular conditions of plants, soils, chemicals, climate, and laboring bodies that once made strawberry production so lucrative in the Golden State have now changed and become a set of related threats that jeopardize the future of the industry.
Supersizing Urban America
Supersizing Urban America reveals how the US government has been, and remains, a major contributor to America s obesity epidemic. Government policies, targeted food industry advertising, and other factors helped create and reinforce fast food consumption in America s urban communities. Historian Chin Jou uncovers how predominantly African-American neighborhoods went from having no fast food chains to being deluged. She lays bare the federal policies that helped to subsidize the expansion of the fast food industry in America s cities and explains how fast food companies have deliberately and relentlessly marketed to urban, African-American consumers. These developments are a significant factor in why Americans, especially those in urban, low-income, minority communities, have become disproportionately affected by the obesity epidemic."
Risk on the Table
Over the last century, the industrialization of agriculture and processing technologies have made food abundant and relatively inexpensive for much of the world’s population. Simultaneously, pesticides, nitrates, and other technological innovations intended to improve the food supply’s productivity and safety have generated new, often poorly understood risks for consumers and the environment. From the proliferation of synthetic additives to the threat posed by antibiotic-resistant bacteria, the chapters in Risk on the Table zero in on key historical cases in North America and Europe that illuminate the history of food safety, highlighting the powerful tensions that exists among scientific understandings of risk, policymakers’ decisions, and cultural notions of “pure” food.
