Screen LibraryModern food, moral food : self-control, science, and the rise of modern American eating in the early twentieth century /
American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rule...
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| Main Authors: | |
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| Published: |
University of North Carolina Press,
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| Publisher Address: | Chapel Hill : |
| Publication Dates: | [2013] |
| Literature type: | Book |
| Language: | English |
| Subjects: | |
| Summary: |
American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In this book the author argues that |
| Carrier Form: | xiii, 300 pages : illustrations ; 25 cm |
| Bibliography: | Includes bibliographical references (pages 269-294) and index. |
| ISBN: |
9781469607702 : 1469607700 |
| Index Number: | TX360 |
| CLC: | K897.122.5 |
| Call Number: | K897.122.5/V428 |