Lisa Haushofer, "Wonder Foods: The Science and Commerce of Nutrition" (U California Press, 2022)
New Books in Food
English - February 14, 2023 09:00 - 1 hour - ★★★★★ - 9 ratingsFood Arts Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
From Gail Borden’s meat biscuit to John Harvey Kellogg’s peptogenic foods for race betterment and Fleishmann’s yeast as both technology of empire and imperfect tool of the global struggle with malnutrition, Lisa Haushofer’s Wonder Foods: The Science and Commerce of Nutrition (University of California Press, 2022) brings together case studies of American and British foods developed and marketed in the century 1840-1940 as modern, scientific miracles of nutritional efficiency―of “doing more.”
Wonder Foods deepens our understanding of the dramatic transformations of science, commerce, and their relationship during that century; the effects that those changes had on how food was conceptualized and consumed; and the ways in which these foods were entangled with destructive forces including imperialism and eugenics, racism and sexism.
Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages.
Learn more about your ad choices. Visit megaphone.fm/adchoices
Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
From Gail Borden’s meat biscuit to John Harvey Kellogg’s peptogenic foods for race betterment and Fleishmann’s yeast as both technology of empire and imperfect tool of the global struggle with malnutrition, Lisa Haushofer’s Wonder Foods: The Science and Commerce of Nutrition (University of California Press, 2022) brings together case studies of American and British foods developed and marketed in the century 1840-1940 as modern, scientific miracles of nutritional efficiency―of “doing more.”
Wonder Foods deepens our understanding of the dramatic transformations of science, commerce, and their relationship during that century; the effects that those changes had on how food was conceptualized and consumed; and the ways in which these foods were entangled with destructive forces including imperialism and eugenics, racism and sexism.
Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages.
Learn more about your ad choices. Visit megaphone.fm/adchoices
Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food