Proteins, Pathologies and Politics

David Gentilcore is Professor of Early Modern History at the University of Leicester, UK. He is the author of Pomodoro! (2010) and Medical Charlatanism in Early Modern Italy (2006).Matthew Smith is Professor of Health History at the University of Strathclyde’s Centre for the Social History of Health and Healthcare, UK. He is the author of An Alternative History of Hyperactivity (2011), Hyperactive (2012) and Another Person’s Poison (2015).

Proteins, Pathologies and Politics makes an important contribution to histories of food and nutrition, and more broadly, health and science. Each chapter can be consumed on its own as a snack or as part of the whole as a well-balanced meal, and each … provides a great deal of insight into how what we ate can often tell us about who we were.

• List of IllustrationsIntroductionDavid Gentilcore, (University of Leicester, UK) and Matthew Smith, (University of Strathclyde, UK)Part One: Responding to Chronic Disease1. The Pre-History of the Paleo Diet: Cancer in Nineteenth-Century Britain, Agnes Arnold-Forster, (Kings College London, UK)2. Nutrition, Starvation and Diabetic Diets: A Century of Change in the United States Kirsten Gardner, (University of Texas at San Antonio, USA)3. Allergic to Innovation? Dietary Change and Debate about Food Allergy in the United StatesMatt Smith, (University of Strathclyde, UK)Part Two: Scientific Discourses4. Dietary Change and Epidemic Disease: Fame, Fashion and Expediency in the Italian Pellagra Disputes, 1852-1902David Gentilcore, (University of Leicester, UK)5. Conceptualizing the Vitamin and Pellagra as an Avitaminosis: A Case-Study Analysis of the Sedimentation Process of Medical KnowledgeLucian Scrob, (The Central European University, Hungary)6. Food and Diet as Risk: The Role of the Framingham Heart StudyMaiko Rafael Spiess, (Universidade Estadual de Campinas, Brazil)7. From John Yudkin to Jamie Oliver: A Short but Sweet History on the War Against SugarRachel Meach, (University of Strathclyde, UK)Part Three: The Politics of Diet8. The Popularization of a New Nutritional Concept: The Calorie in Belgium, 1914-1918Peter Scholliers, (Vrije Universiteit Brussels, Belgium)9. Nutritional Reform and Public Feeding in Britain, 1917-1919Bryce Evans, Liverpool Hope University, UK10. The Sin of Eating Meat: Fascism, Nazism and the Construction of Sacred VegetarianismFrancesco Buscemi, (Istituto Universitario di Architettura di Venezia, Italy)11. "Milk Is Life”: Nutritional Interventions and Child Welfare: The Italian Case and Post-War International AidSilvia Inaudi, (Università degli studi di Torino, Italy)12. Like Oil and Water: Food Additives and America’s Food Identity Standards in the Mid-Twentieth CenturyClare Gordon, University of California, Irvine, USA)BibliographyIndex