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Essential Fatty Acids

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The history of the scientific documentation of the need for fat in the diet began with the early nineteenth-century work of Michel Eugene Chevreul (Mayer and Hanson 1960). He showed that lard contained a solid fat, which he termed stearine,...

Vitamin B Complex: Thiamine, Riboflavin, Niacin, Pantothenic Acid, Pyridoxine, Cobalamin, Folic Acid

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The history of the discovery of the B vitamins includes both the recognition that particular diseases can result from dietary inadequacies and the subse quent isolation of specific...

Calcium

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...This chapter deals with the history of calcium and its metabolism in adult humans. It should be read in conjunction with Chapter IV.D.4 on osteoporosis, which contains a further discussion of calcium requirements and the effects...

Vitamin D

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Definition and Nomenclature Vitamin D is a fat-soluble substance required...

Vitamin E

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...As any nutritional text dated prior to 1970 will indicate, vitamin E has not received much respect from nutritionists. In such texts it is often placed after vitamin K, in the miscellaneous category. This is because it took a good 40 years...

Other Trace Elements

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Beginning early in the twentieth century, scientists were able to qualitatively detect small amounts of several elements in living organisms. In reports, these elements were often described as being present in “traces” or “trace amounts...

Sodium and Hypertension

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Historically, dietary salt (sodium chloride) has been obtained by numerous methods, including solar evaporation of seawater, the boiling down of water from brine springs, and the mining of “rock” salt (Brisay and Evans 1975). In fact,R. P....

Zinc

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...In 1869, J. Raulin showed for the first time that zinc is a growth factor for Aspergilus niger. Then, in 1926, it was discovered that zinc is essential for higher plants (Sommer and Lipman 1926). The importance of zinc in the growth...

Vitamin C

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...In delineating the history of a vitamin, we can often recognize four chronological phases. First, there is the description of a disease of unknown etiology, and second, there is the description of an empirical cure for the disease....

Food and Cinema: An Evolving Relationship

Laura Lindenfeld

Laura Lindenfeld

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Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...Film has been a crucial component of popular culture from the first occurrences in which moving images appeared before audiences. Simple spectacles expanded over time into cohesive storytelling, beginning with short films that expanded...