Description
Book SynopsisBetween 1850 and 1950, experts and entrepreneurs in Britain and the United States forged new connections between the nutrition sciences and the commercial realm through their enthusiasm for new edible consumables. The resulting food products promised wondrous solutions for what seemed to be both individual and social ills. By examining creations such as Gail Borden's meat biscuit, Benger's Food, Kellogg's health foods, and Fleischmann's yeast, Wonder Foodsshows how new products dazzled with visions of modernity, efficiency, and scientific progress even as they perpetuated exclusionary views about who deserved to eat, thrive, and live. Drawing on extensive archival research, historian Lisa Haushofer reveals that the story of modern food and nutrition was not about innocuous technological advances or superior scientific insights, but rather about the powerful logic of exploitation and economization that undergirded colonial and industrial food projects. In the process, these wonder foods shaped both modern food regimes and how we think about food.
Trade Review"Wonder Foods is well-written, clearly organized, and generously cited with reputable sources—an exemplary food history from the perspective of the history of science and medicine."
* Journal of the History of Biology *
Table of ContentsContents
List of Illustrations
Introduction: Balloons over Indianapolis
1 • “Focussed Flesh”
2 • The Raw and the Civilized
3 • Digestive Economies
4 • A Physiology of Consumption 1
5 • The Brewer, the Baker, and the Health Food Maker
Conclusion: Transparent Man on Man-Made Land
Acknowledgments
Notes
Bibliography
Index
