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Allergic to Innovation? Dietary Change and Debate about Food Allergy in the United States

Matthew Smith

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). Author affiliation details are correct at time of print publication.

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Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

4

... reliable. Matthew Smith , Another Person’s Poison: A History of Food Allergy ( New York :...

Economics, Food Demand, and Nutrition

The Handbook of Food Research

Bloomsbury Academic, 2013

Book chapter

2

... at great length by economists since the early eighteenth century and the work of Adam Smith (1723–1790). The pioneering work by Prussian economist Ernst Engel (1821–1896) sparked a rich literature focusing on the share of income dedicated to food...

Nutritional Reform and Public Feeding in Britain, 1917–1919

Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

0

...In the popular British memory of the world wars, food rationing has come to obscure the major public feeding schemes undertaken by the state. In Britain during the Second World War, there existed a vast network of over 2,000...

Nutrition, Starvation and Diabetic Diets: A Century of Change in the United States

Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

0

...Innovations in the way we consume, measure and interact with food influence daily life, but few lives are as affected by food and food innovations as diabetic lives. For diabetics, the intersections of food, its impact on the body and its...

Introduction

David Gentilcore

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). Author affiliation details are correct at time of print publication.

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and

Matthew Smith

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). Author affiliation details are correct at time of print publication.

Search for publications

Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

2

... Matthew Smith , Hyperactive: The Controversial History of ADHD ( London : Reaktion, 2012 )....

The Sin of Eating Meat: Fascism, Nazism and the Construction of Sacred Vegetarianism

Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

1

... Denis Mack Smith , Mussolini ( Milan : Rizzoli, 1981 )....

Conceptualizing the Vitamin and Pellagra as an Avitaminosis: A Case-Study Analysis of the Sedimentation Process of Medical Knowledge

Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

0

...Introduction In 1912, Casimir Funk, a young Polish chemist proposed the term ‘vitamine’ to refer to a chemical substance which he isolated from extracts of rice bran and yeast...

Food and Diet as Risk: The Role of the Framingham Heart Study

Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

0

...This research was conducted with funding from CAPES – Higher Education Improvement Coordination, Ministry of Education, Brazil. Process number: 8752-12-5...

Like Oil and Water: Food Additives and America’s Food Identity Standards in the Mid-Twentieth Century

Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

4

...The author thanks Prof Matthew Smith, Dr Yong Chen, Dr Kavita Philip, Dr Alex Borucki and Dr Dennis Gordon for their guidance and feedback throughout the writing process, and Hugo Gordon Bettencourt for his editorial assistance....

The Popularization of a New Nutritional Concept: The Calorie in Belgium, 1914–1918

Peter Scholliers

Peter Scholliers is Professor of Contemporary History at the Vrije Universiteit Brussel. He edited Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages (2001), and published Food Culture in Belgium. Author affiliation details are correct at time of print publication.

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Proteins, Pathologies and Politics : Dietary Innovation and Disease from the Nineteenth Century

Bloomsbury Academic, 2019

Book chapter

0

...The history of the calorie is known, but that of its dissemination into wide layers of society remains enigmatic. Deborah Levine...