Table of Contents

The Pre-History of the Paleo Diet: Cancer in Nineteenth-Century Britain / Agnese Arnold-Forster.
Nutrition, Starvation, and Diabetic Diets: A Century of Change in the U.S. / Kirsten Gardner.
Allergic to Innovation? Dietary Change and Debate about Food Allergy in the USA / Matt Smith.
Dietary Change and Epidemic Disease: Fame, Fashion and Expediency in the Italian Pellagra Disputes, 1852-1902 / David Gentilcore.
Conceptualizing the Vitamin and Pellagra as an Avitaminosis: A Case-Study Analysis of the Sedimentation Process of Medical Knowledge / Lucian Scrob.
Food and Diet as Risk: The Role of the Framingham Heart Study / Maiko Rafael Spiess.
From John Yudkin to Jamie Oliver: A Short but Sweet History on the War Against Sugar / Rachel Meach.
The Popularization of a New Nutritional Concept: the Calorie in Belgium, 1914-18 / Peter Scholliers.
Nutritional Reform and Public Feeding in Britain, 1917-19 / Bryce Evans.
The Sin of Eating Meat: Fascism, Nazism and the Construction of Sacred Vegetarianism / Francesco Buscemi.
"Milk is Life": Nutritional Interventions and Child Welfare: the Italian Case and Post-War International Aid / Silvia Inaudi.
Like Oil and Water: Food Additives and America's Food Identity Standards in the Mid Twentieth Century / Clare Gordon-Bettencourt. "This book presents an international and historical approach to dietary health and contrasts current concerns with how such issues as diabetes, cancer, vitamins, sugar and fat, and food allergies were perceived in the 19th and 20th centuries. What we eat and what we shouldn't eat has become a topic of increased scrutiny in the current century. The link between dietary innovation and health/disease is not a new one, however, as the nineteenth and twentieth centuries witnessed numerous dietary innovations. From new fads in foodstuffs, through developments in manufacturing and production processes, to the inclusion of additives and evolving agricultural practices changing diet: the changes often promised better health only to become associated with the opposite. With contributors including Peter Scholliers, Francesco Buscemi, Clare Gordon, and Kirsten Gardner this collection comprises the best scholarship on how we have perceived diet to affect health. The chapters consider: - the politics and economics of dietary change - the historical actors involved in innovation and the response to it - the extent that our dietary health itself a cultural construct, or even a product of history? This is a fascinating and varied study of how our diets have been shaped and influenced by perceptions of health and will be of great value to students of history, food history, politics and sociology"--