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Magnesium

Theodore D. Mountokalakis

Theodore D. Mountokalakis

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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

Silvia Inaudi

Silvia Inaudi

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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)

Marion Nestle

Marion Nestle

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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...

Subject P: Embodying Home Economics

Lindsay Kelley

Lindsay Kelley is a practising artist and Lecturer at UNSW Australia Art & Design. Author affiliation details are correct at time of print publication.

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Bioart Kitchen : Art, Feminism and Technoscience

I.B. Tauris, 2016

Book chapter

...The oatmeal was […] mixed […] with the 95 gm. of cornstarch and added together with 40 gm. of butter fat and 5 gm. of salt to 440 gm. of hot water. This was cooked directly over the flame until a thick mush was obtained which was spread...

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

James Watson

James Watson

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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...

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

Alain Drouard

Alain Drouard

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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...

Producing consumers: Gendering Italy through food advertisements

Diana Garvin

Diana Garvin

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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...

Drinking Scorpions at Trader Vic’s: Polynesian Parties, Caribbean Rum, Chinese Cooks, and American Tourists

Daniel E. Bender

Daniel E. Bender

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Culinary Nationalism in Asia

Bloomsbury Academic, 2019

Book chapter

...It was a typical tourist’s day in 1959 with a bit of local color (a visit to a nearby school), a shopping outing, and a lingering lunch. Nina Khrushchev was visiting with her husband, the Soviet premier Nikita Khrushchev...

Food and Nationalism in an Independent Ghana

Brandi Simpson Miller

Brandi Simpson Miller

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The Emergence of National Food : The Dynamics of Food and Nationalism

Bloomsbury Academic, 2019

Book chapter

...Introduction The modern nation of Ghana in West Africa was conceived in a food fight. In January 1948, the Ga Chief Nii Kwabena Bonne III organized a campaign to boycott European alimentary and textile goods. The Ga, part of the Ga–Dangme...

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...