Fear of Food : A History of Why We Worry About What We Eat
معرفی کتاب «Fear of Food : A History of Why We Worry About What We Eat» نوشتهٔ Harvey A. Levenstein، منتشرشده توسط نشر The University of Chicago Press در سال 2012. این کتاب در فرمت pdf، زبان انگلیسی ارائه شده است.
Germophobia -- Milk: "The most valuable and dangerous food" -- Autointoxication and its discontents -- Bacteria and beef -- Lucrezia Borgias in the kitchen? -- Vitamania and its deficiencies -- "Hidden hunger" stalks the land -- Natural foods in Shangri-la -- Lipophobia -- Creating a national eating disorder.;There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides, additives, and processed foods kill me? Here with some advice is food historian Harvey Levenstein. He reveals the people and interests who have created and exploited these worries, causing an extraordinary number of Americans to allow fear to trump pleasure in dictating their food choices. He tells of the prominent scientists who first warned about deadly germs and poisons in foods and their successors who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel Prize-winner Elie Metchnikoff, who advised that yogurt would enable people to live to be 140, and Elmer McCollum, the "discoverer" of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the "natural foods" movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly. In "Fear of Food", Levenstein offers a much-needed voice of reason; he questions these stories of constantly changing advice to reveal that there are no hard-and-fast facts when it comes to eating. With this book, he hopes to free us from the fears that cloud so many of our food choices and allow us to finally rediscover the joys of eating something just because it tastes good. There May Be No Greater Source Of Anxiety For Americans Today Than The Question Of What To Eat And Drink. Are Eggs The Perfect Protein, Or Are They Cholesterol Bombs? Is Red Wine Good For My Heart Or Bad For My Liver? Will Pesticides, Additives, And Processed Foods Kill Me? Here With Some Very Rare And Very Welcome Advice Is Food Historian Harvey Levenstein: Stop Worrying! In Fear Of Food Levenstein Reveals The People And Interests Who Have Created And Exploited These Worries, Causing An Extraordinary Number Of Americans To Allow Fear To Trump Pleasure In Dictating Their Food Choices. He Tells Of The Prominent Scientists Who First Warned About Deadly Germs And Poisons In Foods And Their Successors Who Charged That Processing Foods Robs Them Of Life-giving Vitamins And Minerals.^ These Include Nobel Prize-winner Eli Metchnikoff, Who Advised That Yogurt Would Enable People To Live To Be 140, And Elmer Mccollum, The Discoverer Of Vitamins, Who Tailored His Warnings About Vitamin Deficiencies To Suit The Food Producers Who Funded Him. Levenstein Also Highlights How Large Food Companies Have Taken Advantage Of These Concerns By Marketing Their Products To Combat The Fear Of The Moment. Such Examples Include The Co-opting Of The Natural Foods Movement, Which Grew Out Of The Belief That Inhabitants Of A Remote Himalayan Shangri-la Enjoyed Remarkable Health By Avoiding The Very Kinds Of Processed Food These Corporations Produced, And The Physiologist Ancel Keys, Originator Of The Mediterranean Diet, Who Provided The Basis For A Powerful Coalition Of Scientists, Doctors, Food Producers, And Others To Convince Americans That High-fat Foods Were Deadly.^ In Fear Of Food, Levenstein Offers A Much-needed Voice Of Reason; He Expertly Questions These Stories Of Constantly Changing Advice To Reveal That There Are No Hard-and-fast Facts When It Comes To Eating. With This Book, He Hopes To Free Us From The Fears That Cloud So Many Of Our Food Choices And Allow Us To Finally Rediscover The Joys Of Guiltless Eating.--jacket. Introduction -- Germophobia -- Milk: The Most Valuable And Dangerous Food -- Autointoxication And Its Discontents -- Bacteria And Beef -- Lucrezia Borgias In The Kitchen -- Vitamania And Its Deficiencies -- Hidden Hunger Stalks The Land -- Natural Foods In Shangri-la -- Lipophobia -- Creating A National Eating Disorder. Harvey Levenstein. Includes Bibliographical References (pages 165-207) And Index. There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides, additives, and processed foods kill me? Here with some very rare and very welcome advice is food historian Harvey Levenstein: Stop worrying!
In Fear of Food Levenstein reveals the people and interests who have created and exploited these worries, causing an extraordinary number of Americans to allow fear to trump pleasure in dictating their food choices. He tells of the prominent scientists who first warned about deadly germs and poisons in foods, and their successors who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel Prizeâwinner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140 by killing the life-threatening germs in their intestines, and Elmer McCollum, the 'discoverer' of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the 'natural foods' movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health and longevity by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly.
In Fear of Food, Levenstein offers a much-needed voice of reason; he expertly questions these stories of constantly changing advice to reveal that there are no hard-and-fast facts when it comes to eating. With this book, he hopes to free us from the fears that cloud so many of our food choices and allow us to finally rediscover the joys of eating something just because it tastes good.
There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides, additives, and processed foods kill me? Here with some very rare and very welcome advice is food historian Harvey Levenstein: Stop worrying! In Fear of Food Levenstein reveals the people and interests who have created and exploited these worries, causing an extraordinary number of Americans to allow fear to trump pleasure in dictating their food choices. He tells of the prominent scientists who first warned about deadly germs and poisons in foods, and their successors who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel Prize–winner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140 by killing the life-threatening germs in their intestines, and Elmer McCollum, the “discoverer” of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the “natural foods” movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health and longevity by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly. In Fear of Food, Levenstein offers a much-needed voice of reason; he expertly questions these stories of constantly changing advice to reveal that there are no hard-and-fast facts when it comes to eating. With this book, he hopes to free us from the fears that cloud so many of our food choices and allow us to finally rediscover the joys of eating something just because it tastes good. An “entertaining and enlightening” history of the scares, scams, and pseudoscience that have made food a source of anxiety in America (The Boston Globe). Are eggs the perfect protein, or cholesterol bombs? Is red wine good for my heart, or bad for my liver? Will pesticides and processed foods kill me? In this book, food historian Harvey Levenstein encourages us to take a deep breath, and reveals the people and vested interests who have created and exploited so many worries surrounding the subject of what we eat. He tells of the prominent scientists who first warned about deadly germs and poisons, and those who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel laureate Eli Metchnikoff, who advised that yogurt would enable people to live to 140, and Elmer McCollum, the “discoverer” of vitamins, who tailored his warnings about deficiencies to suit the food producers who funded him. He also highlights how companies have taken advantage of these concerns—by marketing their products to the fear of the moment. Fear of Food is a lively look at the food industry and American culture, as well as a much-needed voice of reason; Levenstein expertly questions these stories of constantly changing advice, and helps free us from irrational fears so we can rediscover the joy of eating. “Guides us through an entertaining series of obsessions—from the outsized fear of flies spreading germs (leading to the 1905 invention of the fly swatter) to a panic about germ-ridden cats infecting human food (which led to a 1912 Chicago public health warning that felines were ‘extremely dangerous to humanity’)...[a] roster of American food nuttiness.”—TheBoston Globe “[Takes] readers through a succession of American fads and panics, from an epidemic of ‘germophobia’ at the start of the twentieth century to fat phobia at its end. He exposes the instigators of these panics: not only the hucksters and opportunists but also the scientists and health experts.”—Times Literary Supplement An “entertaining and enlightening” history of the scares, scams, and pseudoscience that have made food a source of anxiety in America ( The Boston Globe ). Are eggs the perfect protein, or cholesterol bombs? Is red wine good for my heart, or bad for my liver? Will pesticides and processed foods kill me? In this book, food historian Harvey Levenstein encourages us to take a deep breath, and reveals the people and vested interests who have created and exploited so many worries surrounding the subject of what we eat. He tells of the prominent scientists who first warned about deadly germs and poisons, and those who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel laureate Eli Metchnikoff, who advised that yogurt would enable people to live to 140, and Elmer McCollum, the “discoverer” of vitamins, who tailored his warnings about deficiencies to suit the food producers who funded him. He also highlights how companies have taken advantage of these concerns—by marketing their products to the fear of the moment. Fear of Food is a lively look at the food industry and American culture, as well as a much-needed voice of reason; Levenstein expertly questions these stories of constantly changing advice, and helps free us from irrational fears so we can rediscover the joy of eating. “Guides us through an entertaining series of obsessions—from the outsized fear of flies spreading germs (leading to the 1905 invention of the fly swatter) to a panic about germ-ridden cats infecting human food (which led to a 1912 Chicago public health warning that felines were ‘extremely dangerous to humanity’)...[a] roster of American food nuttiness.”— The Boston Globe “[Takes] readers through a succession of American fads and panics, from an epidemic of ‘germophobia’ at the start of the twentieth century to fat phobia at its end. He exposes the instigators of these panics: not only the hucksters and opportunists but also the scientists and health experts.”— Times Literary Supplement Preface Introduction 1 Germophobia 2 Milk: “The Most Valuable and Dangerous Food” 3 Autointoxication & Its Discontents 4 Bacteria & Beef 5 “Lucrezia Borgias in the Kitchen” 6 Vitamania & Its Deficiencies 7 “Hidden Hunger” Stalks the Land 8 Natural Foods in Shangri-la 9 Lipophobia 10 Creating a National Eating Disorder Coda Abbreviations for Frequently Cited Sources Notes Index
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In Fear of Food Levenstein reveals the people and interests who have created and exploited these worries, causing an extraordinary number of Americans to allow fear to trump pleasure in dictating their food choices. He tells of the prominent scientists who first warned about deadly germs and poisons in foods, and their successors who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel Prizeâwinner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140 by killing the life-threatening germs in their intestines, and Elmer McCollum, the 'discoverer' of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the 'natural foods' movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health and longevity by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly.
In Fear of Food, Levenstein offers a much-needed voice of reason; he expertly questions these stories of constantly changing advice to reveal that there are no hard-and-fast facts when it comes to eating. With this book, he hopes to free us from the fears that cloud so many of our food choices and allow us to finally rediscover the joys of eating something just because it tastes good.
There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides, additives, and processed foods kill me? Here with some very rare and very welcome advice is food historian Harvey Levenstein: Stop worrying! In Fear of Food Levenstein reveals the people and interests who have created and exploited these worries, causing an extraordinary number of Americans to allow fear to trump pleasure in dictating their food choices. He tells of the prominent scientists who first warned about deadly germs and poisons in foods, and their successors who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel Prize–winner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140 by killing the life-threatening germs in their intestines, and Elmer McCollum, the “discoverer” of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the “natural foods” movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health and longevity by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly. In Fear of Food, Levenstein offers a much-needed voice of reason; he expertly questions these stories of constantly changing advice to reveal that there are no hard-and-fast facts when it comes to eating. With this book, he hopes to free us from the fears that cloud so many of our food choices and allow us to finally rediscover the joys of eating something just because it tastes good. An “entertaining and enlightening” history of the scares, scams, and pseudoscience that have made food a source of anxiety in America (The Boston Globe). Are eggs the perfect protein, or cholesterol bombs? Is red wine good for my heart, or bad for my liver? Will pesticides and processed foods kill me? In this book, food historian Harvey Levenstein encourages us to take a deep breath, and reveals the people and vested interests who have created and exploited so many worries surrounding the subject of what we eat. He tells of the prominent scientists who first warned about deadly germs and poisons, and those who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel laureate Eli Metchnikoff, who advised that yogurt would enable people to live to 140, and Elmer McCollum, the “discoverer” of vitamins, who tailored his warnings about deficiencies to suit the food producers who funded him. He also highlights how companies have taken advantage of these concerns—by marketing their products to the fear of the moment. Fear of Food is a lively look at the food industry and American culture, as well as a much-needed voice of reason; Levenstein expertly questions these stories of constantly changing advice, and helps free us from irrational fears so we can rediscover the joy of eating. “Guides us through an entertaining series of obsessions—from the outsized fear of flies spreading germs (leading to the 1905 invention of the fly swatter) to a panic about germ-ridden cats infecting human food (which led to a 1912 Chicago public health warning that felines were ‘extremely dangerous to humanity’)...[a] roster of American food nuttiness.”—TheBoston Globe “[Takes] readers through a succession of American fads and panics, from an epidemic of ‘germophobia’ at the start of the twentieth century to fat phobia at its end. He exposes the instigators of these panics: not only the hucksters and opportunists but also the scientists and health experts.”—Times Literary Supplement An “entertaining and enlightening” history of the scares, scams, and pseudoscience that have made food a source of anxiety in America ( The Boston Globe ). Are eggs the perfect protein, or cholesterol bombs? Is red wine good for my heart, or bad for my liver? Will pesticides and processed foods kill me? In this book, food historian Harvey Levenstein encourages us to take a deep breath, and reveals the people and vested interests who have created and exploited so many worries surrounding the subject of what we eat. He tells of the prominent scientists who first warned about deadly germs and poisons, and those who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel laureate Eli Metchnikoff, who advised that yogurt would enable people to live to 140, and Elmer McCollum, the “discoverer” of vitamins, who tailored his warnings about deficiencies to suit the food producers who funded him. He also highlights how companies have taken advantage of these concerns—by marketing their products to the fear of the moment. Fear of Food is a lively look at the food industry and American culture, as well as a much-needed voice of reason; Levenstein expertly questions these stories of constantly changing advice, and helps free us from irrational fears so we can rediscover the joy of eating. “Guides us through an entertaining series of obsessions—from the outsized fear of flies spreading germs (leading to the 1905 invention of the fly swatter) to a panic about germ-ridden cats infecting human food (which led to a 1912 Chicago public health warning that felines were ‘extremely dangerous to humanity’)...[a] roster of American food nuttiness.”— The Boston Globe “[Takes] readers through a succession of American fads and panics, from an epidemic of ‘germophobia’ at the start of the twentieth century to fat phobia at its end. He exposes the instigators of these panics: not only the hucksters and opportunists but also the scientists and health experts.”— Times Literary Supplement Preface Introduction 1 Germophobia 2 Milk: “The Most Valuable and Dangerous Food” 3 Autointoxication & Its Discontents 4 Bacteria & Beef 5 “Lucrezia Borgias in the Kitchen” 6 Vitamania & Its Deficiencies 7 “Hidden Hunger” Stalks the Land 8 Natural Foods in Shangri-la 9 Lipophobia 10 Creating a National Eating Disorder Coda Abbreviations for Frequently Cited Sources Notes Index