Table of Contents

List of Illustrations Introduction David Gentilcore, (University of Leicester, UK) and Matthew Smith, (University of Strathclyde, UK) Part One: Responding to Chronic Disease 1. The Pre-History of the Paleo Diet: Cancer in Nineteenth-Century Britain, Agnes Arnold-Forster, (Kings College London, UK) 2. Nutrition, Starvation and Diabetic Diets: A Century of Change in the United States Kirsten Gardner, (University of Texas at San Antonio, USA) 3. Allergic to Innovation? Dietary Change and Debate about Food Allergy in the United States Matt Smith, (University of Strathclyde, UK) Part Two: Scientific Discourses 4. Dietary Change and Epidemic Disease: Fame, Fashion and Expediency in the Italian Pellagra Disputes, 1852-1902 David Gentilcore, (University of Leicester, UK) 5. Conceptualizing the Vitamin and Pellagra as an Avitaminosis: A Case-Study Analysis of the Sedimentation Process of Medical Knowledge Lucian Scrob, (The Central European University, Hungary) 6. Food and Diet as Risk: The Role of the Framingham Heart Study Maiko Rafael Spiess, (Universidade Estadual de Campinas, Brazil) 7. From John Yudkin to Jamie Oliver: A Short but Sweet History on the War Against Sugar Rachel Meach, (University of Strathclyde, UK) Part Three: The Politics of Diet 8. The Popularization of a New Nutritional Concept: The Calorie in Belgium, 1914-1918 Peter Scholliers, (Vrije Universiteit Brussels, Belgium) 9. Nutritional Reform and Public Feeding in Britain, 1917-1919 Bryce Evans, Liverpool Hope University, UK 10. The Sin of Eating Meat: Fascism, Nazism and the Construction of Sacred Vegetarianism Francesco Buscemi, (Istituto Universitario di Architettura di Venezia, Italy) 11. "Milk Is Life”: Nutritional Interventions and Child Welfare: The Italian Case and Post-War International Aid Silvia Inaudi, (Università degli studi di Torino, Italy) 12. Like Oil and Water: Food Additives and America’s Food Identity Standards in the Mid-Twentieth Century Clare Gordon, University of California, Irvine, USA) Bibliography Index

Promotional Information

This book takes an international look at how food preparation, consumption and societal attitudes changed and came under scrutiny to contextualise the relationship between what we eat and how we are.

About the Author

David Gentilcore is Professor of Early Modern History at the University of Leicester, UK. He is the author of Pomodoro! (2010) and Medical Charlatanism in Early Modern Italy (2006). Matthew Smith is Professor of Health History at the University of Strathclyde’s Centre for the Social History of Health and Healthcare, UK. He is the author of An Alternative History of Hyperactivity (2011), Hyperactive (2012) and Another Person’s Poison (2015).

Reviews

Proteins, Pathologies and Politics makes an important contribution to histories of food and nutrition, and more broadly, health and science. Each chapter can be consumed on its own as a snack or as part of the whole as a well-balanced meal, and each … provides a great deal of insight into how what we ate can often tell us about who we were.
*Pharmacy in History*

This volume features papers from a 2016 conference that offer compelling narratives of food and health within contexts of changing ideologies, economics, industrialization, and gender roles over almost 200 years … The volume is well framed by an introduction and a final chapter on the ambivalence that remains over food additives. All chapters are well-written and extensively referenced, with 44 pages of endnotes and a 30-page bibliography … Summing Up: Highly recommended. Advanced undergraduates through faculty and professionals.
*CHOICE*

Proteins, Pathologies and Politics provides striking insights into the historically complex relationships between diet and nutrition.
*RIMA D. APPLE, UNIVERSITY OF WISCONSIN-MADISON, USA*

This collection of essays by leading international scholars includes the latest historical research on food and nutrition, and will help unpack the jargon that has become as much a part of our daily lives as the contents of our diets.
*JONATHAN REINARZ, UNIVERSITY OF BIRMINGHAM, UK*

This book has a terrific range of scholars and topics, and does a great job framing the history of food in a way that speaks to current concerns.
*ERIKA RAPPAPORT, UNIVERSITY OF CALIFORNIA, SANTA BARBARA, USA*

Proteins, Pathologies and Politics is an excellent exploration of the political, social, cultural, philosophical and economic factors that helped shape the development of nutritional science.
*IAN MILLER, ULSTER UNIVERSITY, UK*