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Magnesium

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...It’s astonishing how much you may see, in a thicker fog than that, if you onlytake the trouble to look for it.Magnesium is one of the most plentiful elements in nature and the fourth most abundant metal...

‘Milk Is Life’: Nutritional Interventions and Child Welfare: The Italian Case and Post-War International Aid

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

Bloomsbury Academic, 2019

Book chapter

...Several studies have shown the steady increase in the popularity of milk in the twentieth century as the ideal form of nourishment, notably in relation to the promotion of maternal and child health. In the interwar period, the spread...

The Mediterranean (Diets and Disease Prevention)

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The basic elements of healthful diets are well established (USDHHS 1988; National Research Council 1989; USDA/USDHHS 1995). They provide adequate amounts of energy and essential nutrients, reduce risks for diet-related chronic diseases...

Feeding the Revolution: Public Mess Halls and Coercive Commensality in Maoist China

The Handbook of Food and Anthropology

Bloomsbury Academic, 2016

Book chapter

...Discussions Feeding the Revolution: Public Mess Halls and Coercive Commensality in of food in China usually focus on high cuisine and delicacies associated with regional preferences. This essay deals with low...
...This chapter analyzes several advertising campaigns launched by the Barilla Company in Italy between the early 1950s and the end of the 1960s. The copyright for all the images published in this article (which belong...

Promise of More. The Rhetoric of (Food) Consumption in a Society Searching for Itself: West Germany in the 1950s

Food, Drink and Identity : Cooking, Eating and Drinking in Europe Since the Middle Ages

Berg, 2001

Book chapter

...Looking at Germany in 1945, no-one would have expected that only a decade later its western part would become a prosperous country and a democratic state eager to rejoin the international community of civilised nations. Indeed...

Escoffier, Bocuse et (surtout) les autres . . .: Towards a History of Cooks in France in the Nineteenth and Twentieth Centuries

Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...Both historical and professional literature testify to the evidence that cooks are given little recognition in France. Pellaprat, 1942; Toussaint-Samat and Lair, 1989; Neirinck and Poulain, 1988....

The Challenge of Abundance: Italy 1945–1960

Carol Helstosky

Carol F. Helstosky is Assistant Professor of European History at the University of Denver. Author affiliation details are correct at time of print publication.

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Garlic and Oil : Politics and Food in Italy

Berg, 2004

Book chapter

...The Second World War may have exposed all the shortcomings of the fascist regime, but the pressing needs of reconstruction left little time or resources for delving into past mistakes. The Alto Commissariato dell’Alimentazione (High...

Producing consumers: Gendering Italy through food advertisements

Representing Italy Through Food

Bloomsbury Academic, 2017

Book chapter

...Introduction Italian women historically manifested their power in the family through food. Carole Counihan notes that Italian women traditionally “attained and manifested” identity through...

Stirrings: Radio, Home Economists, and James Beard

Kathleen Collins

Kathleen Collins is an experienced author and researcher who has studied and written about television, media history, popular culture and food. Her work has appeared in the magazines Working Woman and Bitch: Feminist Response to Pop Culture and in the anthology Secrets & Confidences: The Complicated Truth About Women’s Friendships (Seal Press: 2004). She has also written encyclopedia entries on a variety of media history topics. She has a Master’s degree in journalism with a specialization in cultural reporting and criticism from New York University and a Master’s degree in library science from Long Island University. For the past ten years, she has worked as an editorial researcher for a variety of publications including Glamour and Ladies’ Home Journal. She is now a librarian and lives in Manhattan. Author affiliation details are correct at time of print publication.

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Watching What We Eat : The Evolution of Television Cooking Shows

Continuum, 2009

Book chapter

...In a culture like ours, long accustomed to splitting and dividing all things as a means of control, it is sometimes a bit of a shock to be reminded that, in operational and practical fact, the medium is the message. Cooking...