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The Resource Fear of food : a history of why we worry about what we eat, Harvey Levenstein
Fear of food : a history of why we worry about what we eat, Harvey Levenstein
Resource Information
The item Fear of food : a history of why we worry about what we eat, Harvey Levenstein represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Boston University Libraries.This item is available to borrow from all library branches.
Resource Information
The item Fear of food : a history of why we worry about what we eat, Harvey Levenstein represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Boston University Libraries.
This item is available to borrow from all library branches.
- Summary
- "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
- Language
- eng
- Extent
- ix, 218 pages
- Contents
-
- Introduction
- Germophobia
- Milk: "the most valuable and dangerous food"
- Autointoxication & its discontents
- Bacteria & beef
- "Lucrezia Borgias in the kitchen"
- Vitamania & its deficiencies
- "Hidden hunger" stalks the land
- Natural foods in Shangri-la
- Lipophobia
- Creating a national eating disorder
- Isbn
- 9780226473741
- Label
- Fear of food : a history of why we worry about what we eat
- Title
- Fear of food
- Title remainder
- a history of why we worry about what we eat
- Statement of responsibility
- Harvey Levenstein
- Subject
-
- Diet -- United States
- Eating disorders
- Eating disorders -- United States
- Food -- Psychological aspects
- Food -- United States -- Psychological aspects
- Food Industry -- United States
- Food Preferences -- psychology -- United States
- Food preferences
- DIET (Event)
- Nutrition -- Psychological aspects
- Nutrition -- United States -- Psychological aspects
- Nutritional Physiological Phenomena -- United States
- Phobias
- Phobias -- United States
- Phobic Disorders -- United States
- United States
- Food preferences -- United States
- Language
- eng
- Summary
- "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
- Cataloging source
- ICU/DLC
- http://library.link/vocab/creatorDate
- 1938-
- http://library.link/vocab/creatorName
- Levenstein, Harvey A.
- Illustrations
- illustrations
- Index
- index present
- LC call number
- TX360.U6
- LC item number
- L47 2012
- Literary form
- non fiction
- NAL call number
- TX360.U6
- NAL item number
- L47 2012
- Nature of contents
- bibliography
- NLM call number
-
- 2014 M-770
- QT 235
- http://library.link/vocab/subjectName
-
- DIET (Event)
- Food
- Nutrition
- Diet
- Food preferences
- Eating disorders
- Phobias
- Eating disorders
- Food preferences
- Food
- Nutrition
- Phobias
- Diet
- Food Industry
- Food Preferences
- Nutritional Physiological Phenomena
- Phobic Disorders
- United States
- Label
- Fear of food : a history of why we worry about what we eat, Harvey Levenstein
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- Introduction -- Germophobia -- Milk: "the most valuable and dangerous food" -- Autointoxication & its discontents -- Bacteria & beef -- "Lucrezia Borgias in the kitchen" -- Vitamania & its deficiencies -- "Hidden hunger" stalks the land -- Natural foods in Shangri-la -- Lipophobia -- Creating a national eating disorder
- Dimensions
- 24 cm
- Extent
- ix, 218 pages
- Isbn
- 9780226473741
- Isbn Type
- (cloth : alkaline paper)
- Lccn
- 2011035700
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- Other physical details
- illustrations
- System control number
-
- (OCoLC)755080488
- (OCoLC)ocn755080488
- Label
- Fear of food : a history of why we worry about what we eat, Harvey Levenstein
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- Introduction -- Germophobia -- Milk: "the most valuable and dangerous food" -- Autointoxication & its discontents -- Bacteria & beef -- "Lucrezia Borgias in the kitchen" -- Vitamania & its deficiencies -- "Hidden hunger" stalks the land -- Natural foods in Shangri-la -- Lipophobia -- Creating a national eating disorder
- Dimensions
- 24 cm
- Extent
- ix, 218 pages
- Isbn
- 9780226473741
- Isbn Type
- (cloth : alkaline paper)
- Lccn
- 2011035700
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- Other physical details
- illustrations
- System control number
-
- (OCoLC)755080488
- (OCoLC)ocn755080488
Subject
- Diet -- United States
- Eating disorders
- Eating disorders -- United States
- Food -- Psychological aspects
- Food -- United States -- Psychological aspects
- Food Industry -- United States
- Food Preferences -- psychology -- United States
- Food preferences
- DIET (Event)
- Nutrition -- Psychological aspects
- Nutrition -- United States -- Psychological aspects
- Nutritional Physiological Phenomena -- United States
- Phobias
- Phobias -- United States
- Phobic Disorders -- United States
- United States
- Food preferences -- United States
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