資料詳細

  • 1 件中、 1 件目

[ 洋図書 ] Fear of food : a history of why we worry about what we eat /

Harvey Levenstein. -- The University of Chicago Press, -- c2012. --

所蔵

所蔵は 1 件です。

所蔵館 所蔵場所 資料区分 請求記号 資料コード 所蔵状態 資料の利用
配架日 協力貸出 利用状況 返却予定日 資料取扱 予約数 付録注記 備考
中央 書庫 一般洋図書 F/498.5/L65/F 7101184786 Digital BookShelf
2012/12/04 可能 利用可   0

Eメールによる郵送複写申込みは、「東京都在住」の登録利用者の方が対象です。

    • 統合検索
      都内図書館の所蔵を
      横断検索します。       類似資料 AI Shelf
      この資料に類似した資料を
      AIが紹介します。

ページの先頭へ

資料詳細 閉じる

ISBN 0226473740 (cloth : alkaline paper)
ISBN13桁 9780226473741 (cloth : alkaline paper)
テキストの言語 英語                  
分類：NDC10版 498.5
個人著者標目 Levenstein, Harvey A.,
生没年等 1938-
本タイトル Fear of food :
タイトル関連情報 a history of why we worry about what we eat /
著者名 Harvey Levenstein.
出版地・頒布地 Chicago :
出版者・頒布者名 The University of Chicago Press,
出版年・頒布年 c2012.
数量 ix, 218 p. :
他の形態的事項 ill. ;
大きさ 24 cm
書誌注記 Includes bibliographical references (p. [167]-207) and index.
内容注記 Introduction -- Germophobia -- Milk : "the most valuable and dangerous food" -- Autointoxication and its discontents -- Bacteria and beef -- Lucrezia Borgias in the kitchen? -- Vitamania and its deficiencies -- "Hidden hunger" stalks the land -- Natural foods in Shangri-la -- Lipophobia -- Creating a national eating disorder.
要約、抄録、注釈等 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 eating something just because it tastes good.
一般件名 Food -- Psychological aspects. -- United States
Nutrition -- Psychological aspects. -- United States
資料情報1 『Fear of food : a history of why we worry about what we eat /』　Harvey Levenstein.　The University of Chicago Press,　c2012. （所蔵館：中央　 請求記号：F/498.5/L65/F　 資料コード：7101184786）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352001539

ページの先頭へ