Getting from the Bar to the Boardroom, Gentilcore, Doug

Автор: David Gentilcore
Название: Food and Health in Early Modern Europe: Diet, Medicine and Society, 1450-1800
ISBN: 1472534972 ISBN-13(EAN): 9781472534972
Издательство: Bloomsbury Academic
Рейтинг:
Цена: 33780.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: CHOICE Outstanding Academic Title 2016 Food and Health in Early Modern Europe is both a history of food practices and a history of the medical discourse about that food. It is also an exploration of the interaction between the two: the relationship between evolving foodways and shifting medical advice on what to eat in order to stay healthy. It provides the first in-depth study of printed dietary advice covering the entire early modern period, from the late-15th century to the early-19th; it is also the first to trace the history of European foodways as seen through the prism of this advice. David Gentilcore offers a doctor’s-eye view of changing food and dietary fashions: from Portugal to Poland, from Scotland to Sicily, not forgetting the expanding European populations of the New World. In addition to exploring European regimens throughout the period, works of materia medica, botany, agronomy and horticulture are considered, as well as a range of other printed sources, such as travel accounts, cookery books and literary works. The book also includes 30 illustrations, maps and extensive chapter bibliographies with web links included to further aid study. Food and Health in Early Modern Europe is the essential introduction to the relationship between food, health and medicine for history students and scholars alike.

Автор: David Gentilcore, Matthew Smith
Название: Proteins, Pathologies and Politics: Dietary Innovation and Disease from the Nineteenth Century
ISBN: 1350056863 ISBN-13(EAN): 9781350056862
Издательство: Bloomsbury Academic
Рейтинг:
Цена: 116160.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proteins, Pathologies and Politics presents an international and historical approach to dietary change and health, contrasting current concerns with how issues such as diabetes, cancer, vitamins, sugar and fat, and food allergies were perceived in the 19th and 20th centuries. Though 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. From new fads in foodstuffs, through developments in manufacturing and production processes, to the inclusion of additives and evolving agricultural practices changing diet, changes often promised better health only to become associated with the opposite.

With contributors including Peter Scholliers, Francesco Buscemi, Clare Gordon Bettencourt, 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 dietary innovation and the responses 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, nutrition science, politics and sociology

Автор: David Gentilcore, Matthew Smith
Название: Proteins, Pathologies and Politics: Dietary Innovation and Disease from the Nineteenth Century
ISBN: 1350170208 ISBN-13(EAN): 9781350170209
Издательство: Bloomsbury Academic
Рейтинг:
Цена: 34840.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proteins, Pathologies and Politicspresents an international and historical approach to dietary change and health, contrasting current concerns with how issues such as diabetes, cancer, vitamins, sugar and fat, and food allergies were perceived in the 19th and 20th centuries. Though 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. From new fads in foodstuffs, through developments in manufacturing and production processes, to the inclusion of additives and evolving agricultural practices changing diet, changes often promised better health only to become associated with the opposite.

With contributors including Peter Scholliers, Francesco Buscemi, Clare Gordon Bettencourt, 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 dietary innovation and the responses 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, nutrition science, politics and sociology