smith professor matthew (17 risultati)

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hardcover. Condizione: Very Good. Condizione sovraccoperta: Good. The jacket shows some edge wear along the top. There are a few indentations on the surface and a small piece of sticker left on near the top. The cover is in great shape. See photos. The binding is in good shape. The boards are in good, sturdy condition. The previous owner's name is written to the bottom of the first end paper. The pages of this book are clean and unmarked. FAST SHIPPING & FREE TRACKING!

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Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.

Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.

Buch. Condizione: Neu. Neuware.

Condizione: New. Print on Demand pp. 326.

Condizione: New. Print on Demand pp. 326.

Condizione: New. PRINT ON DEMAND pp. 326.

Paperback. Condizione: new. Paperback. 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 item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Paperback / softback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

Paperback. Condizione: new. Paperback. 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 historyThis 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 item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Hardcover. Condizione: new. Hardcover. 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 item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condizione: new. Hardcover. 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 item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.