Meat, Medicine and Human Health in the Twentieth Century

David Cantor is Deputy Director of the Office of History, National Institutes of Health, Bethesda, Maryland. His scholarly work focuses on the twentieth-century history of medicine, most recently the histories of cancer and medical film. He is the editor of Reinventing Hippocrates (Aldershot: Ashgate, 2002) and Cancer in the Twentieth Century (Baltimore, MD: Johns Hopkins University Press, 2008), and series editor (edited collections) of the series in which this book appears: Studies for the Society of the Social History of Medicine published by Pickering and Chatto., Christian Bonah is Professor for the History of Medical and Health Sciences at the University of Strasbourg and holds at present a research professorship at the Institut Universitaire de France (IUF). He has worked on comparative history of medical education, the history of medicaments and vaccines, and the history of human experimentation. Recent work includes research on risk perception and management in drug scandals and courtroom trials as well as studies on medical film. Recent publications include: L’expérimentation humaine. Discours et pratiques en France, 1900–1940 (Paris: Les Belles Lettres, 2007); ‘Packaging BCG: Standardizing an Anti-Tuberculosis Vaccine in Interwar Europe’, Science in Context, 21:2 (2008), pp. 279–310. He has co-edited volumes on Harmonizing 20th Century drugs: Standards in pharmaceutical history (Paris: Glyphe, 2009); Histoire et médicament au XIXe et XXe siècle (Paris: Glyphe, 2005) and Nazisme, science et médecine (Paris: Glyphe, 2006). Matthias Dörries is Professor for History of science at the University of Strasbourg, France. His research and interests focus on the geophysical sciences and most recently climate change with an interest in linking these issues with health, medicine and the health sciences at large. His most recent research includes articles on the history of volcanism and climate change, and the nuclear winter theory.

• Introduction: Meat, Medicine, and Human Health in the Twentieth Century, David Cantor, Christian Bonah; Chapter 1 Zomine: A Tale of Raw Meat, Tuberculosis, Industry and War in Early Twentieth Century France, Ilana Löwy; Chapter 2 Treat with Meat: Protein, Palatability and Pernicious Anaemia in the 1920s–30s, Susan E. Lederer; Chapter 3 How Abattoir ‘Biotrash’ Connected the Social Worlds of the University Laboratory and the Disassembly Line, Naomi Pfeffer; Chapter 4 What’s Meatpacking got to do with Worker and Community Health?, Donald D. Stull, Michael J. Broadway; Chapter 5 Is Refrigerated Meat Healthy? Mexico Encounters the Chicago Meatpacking ‘Jungle’, c. 1910, Jeffrey M. Pilcher; Chapter 6 Confused Messages: Meat, Civilization, and Cancer Education in the Early Twentieth Century., David Cantor; Chapter 7 What’s for Dinner? Science and the Ideology of Meat in Twentieth-Century US Culture, Rima D. Apple; Chapter 8 Vegetarianism, Meat and Life Reform in Early Twentieth-Century Germany and their Fate in the ‘Third Reich’, Ulrike Thoms; Chapter 9 Mad and Coughing Cows: Bovine Tuberculosis, BSE and Health in Twentieth-Century Britain, Keir Waddington; Chapter 10 Food, Drug and Consumer Regulation: The ‘Meat, Des and Cancer’ Debates in the United States, Jean-Paul Gaudillière;