Suchergebnisse

Preliminary Material --Notes on Contributors /Harmke Kamminga and Andrew Cunningham --Introduction: The Science and Culture of Nutrition, 1840–1940 /Harmke Kamminga and Andrew Cunningham --Nutrition for the People, or the Fate of jacob Moleschott's Contest for a Humanist Science /Harmke Kamminga --Early Marketing of the Theory of Nutrition: The Science and Culture of Liebig's Extract of Meat /Mark R. Finlay --Working Capacity and Calorie Consumption: The History of Rational Physical Economy /Dietrich Milles --The Word of God and the Word of Science: Nutrition Science and the Jewish Dietary Laws in Germany, 1820–1920 /Thomas Schlich --Science Gendered: Nutrition in the United States, 1840–1940 /Rima D. Apple --'Every Man His Own Physician': Dietetic Fads, 1890–1914 /L. Margaret Barnett --Bread and Newspapers: The Making of 'A Revolution in the Science of Food' /Mark Weatherall --Science and Food During the Great War: Britain and Germany /Mikuláš Teich --The Business of Vitamins: Nutrition Science and the Food Industry in Inter-war Britain /Sally M. Horrocks --'… but the Patient Remembers the Food': A New Diet, a New Hospital in 1930s Spain /Fernando Salmon --Nutrition, Education, Ignorance and Income: A Twentieth-Century Debate /David Smith and Malcolm Nicolson --The Role of International Organizations in Setting Nutritional Standards in the 1920s and 1930s /Paul Weindling --Index /Harmke Kamminga and Andrew Cunningham.