This highly topical book offers a comprehensive study of the interaction of food, politics and science over the last hundred years. A range of important case studies, from pasteurisation in Britain to the E coli outbreak offers new material for those interested in science policy and the role of expertise in modern political culture.

Wars cannot be fought and sustained without food and this unique collection explores the impact of war on food production, allocation and consumption in Europe in the twentieth century. A comparative perspective which incorporates belligerent, occupied and neutral countries provides new insights into the relationship between food and war. The analysis ranges from military provisioning and systems of food rationing to civilians' survival strategies and the role of war in stimulating innovation and modernization.

Established by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led globalisation and imperial expansion in the twentieth century, with the airline achieving the vast majority of 'firsts' in aviation history, pioneering transoceanic travel and new technologies, and all but creating the glitz, style and ambience eulogised in Frank Sinatra's 'Come Fly with Me'. Bryce Evans investigates an aspect of the airline service that was central to the company's success, its food; a gourmet glamour underpinned by both serious science and attention to the detail of fine dining culture. Modelled on the elite dining experience of the great ocean liners, the first transatlantic and transpacific flights featured formal thirteen course dinners served in art deco cabins and served by waiters in white waist-length jackets and garrison hats. As flight times got faster and altitudes higher, Pan Am pioneered the design of hot food galleys and commissioned research into how altitude and pressure affected taste buds, amending menus accordingly. A tale of collaboration with chefs from the best Parisian restaurants and the wining and dining of politicians and film stars, the book also documents what food service was like for flight attendants, exploring how the golden age of airline dining was underpinned by a racist and sexist culture. Written accessibly and with an eye for the glamour and razzamatazz of public aviation history, Bryce Evans' research into Pan Am airways will be valuable for scholars of food studies and aviation, consumer, tourism, transport and 20th century American history.

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.

This collection of essays explores some of the complex relations between meat and health in the twentieth century. It highlights a complicated array of contradictory attitudes towards meat and human health. They show how meat came to be regarded as a central part of a modern healthy diet and trace critiques of meat-eating and the meat industry.

This handbook is essential reference for scholars needing a comprehensive overview into research on the social, political, economic, psychological, geographical and historical aspects of food.

This book is open access under a CC BY 4.0 license. This book breaks new ground by situating animals and their diseases at the very heart of modern medicine. In demonstrating their historical significance as subjects and shapers of medicine, it offers important insights into past animal lives, and reveals that what we think of as ‘human’ medicine was in fact deeply zoological. Each chapter analyses an important episode in which animals changed and were changed by medicine. Ranging across the animal inhabitants of Britain’s zoos, sick sheep on Scottish farms, unproductive livestock in developing countries, and the tapeworms of California and Beirut, they illuminate the multi-species dimensions of modern medicine and its rich historical connections with biology, zoology, agriculture and veterinary medicine. The modern movement for One Health – whose history is also analyzed – is therefore revealed as just the latest attempt to improve health by working across species and disciplines. This book will appeal to historians of animals, science and medicine, to those involved in the promotion and practice of One Health today.

This collection opens up the post war history of public health to sustained research-based historical scrutiny. Medicine, the Market and the Mass Media examines the development of a new view of 'the health of the public' and the influences which shaped it in the post war years. Taking a broad perspective the book examines developments in Western Europe, and the relationships between Europe and the US. The essays looks at the dual legacy of social medicine through health services and health promotion, and analyse the role of mass media along with the connections between public health and industry. This international collection will appeal to public health professionals, students of the history of medicince and of heath policy

The first decades of the 20th century were marked by a crisis. The impact of the Great War, the rise of the workers' revolutionary movement and the National Socialist expansion as well as the disaster of the 1929 crash and the great depression of the 1930s created a landscape of tension, radicalism and political instability. In this context, nutrition emerges as an excellent ground from which to explore the genesis of experimental knowledge, the social interests involved, and the transfer of knowledge and practices to public health, the economy, trade and politics. The exceptional confluence of all factors influencing the interwar period contributed to building the problem of nutrition. This book offers a wide perspective including international agencies committed to a global approach to define nutritional problems, agricultural reforms, surveys in different countries and rural areas, methodological agreements on nutritional standards, the main trends of experimental research, the dreadful impact of the war and some experiments developed in internment camps. The author examines nutrition as a cornerstone to show interactions between science, politics, economy and public health.

How did the Nutrition Facts label come to appear on millions of everyday American household food products? As Xaq Frohlich reveals, this legal, scientific, and seemingly innocuous strip of information can be a prism through which to view the high-stakes political battles and development of scientific ideas that have shaped the realms of American health, nutrition, and public communication. By tracing policy debates at the U.S. Food and Drug Administration, Frohlich describes the emergence of our present information age in food and diet markets and examines how powerful government offices inform the public about what they consume. From Label to Table explores evolving popular ideas about food, diet, and responsibility for health that have influenced what goes on the Nutrition Facts label—and who gets to decide that.