A History of Ideas about Our Food and Ourselves
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Köp båda 2 för 572 krEating and Being is a history of dietetics, and of the ideas about eating that succeeded it, all the way up to the unpoetic calorie. Shapin is an eminent historian of science whose work has taught us much about the social worlds in which scientific knowledge was created, and he argues here that thinking about food is also a way of thinking about some of the most fundamental categories of human physiology, personality, and morality. . . . Shapin traces the slow and uneven transformations in the ways people imagined their bodies to work, how food made flesh; in his telling, this isnt a story of radical change but of layered pasts, a surface through which supposedly past sentiments intermittently intrude, one in which some elements of the past were never completely submerged. * London Review of Books * Eating and Being is a genuine pleasure to read and think about. The issue the book raises is profound: in our gardens, in our kitchens, and at our tables, every morsel links eating and being. * Los Angeles Review of Books * Shapins ambition is greater than a retelling of dietetic principles. His purpose is to uncover the history of food as a building block of both body and mind: the history of food as a self-making substance. Interested in continuities as much as change, he traces the history of dietetics to reveal that modern practices of self-making are deeply rooted in the silt of the past. * Nature * A timely and authoritative book. Eating and Being offers a detailed, but highly readable, historical account of how Western ideas about good food have changed, particularly over the past five hundred years. -- Rebecca Earle, author of Feeding the People: The Politics of the Potato Diet has come to mean what we eat, how many calories, how much protein or carbohydrate. Shapin gives us a cultural and medical history of how this was not always so in western countries. From the ancient Greeks until the mid-nineteenth century, diet meant a medical regimen for management of the body, in which the language of qualities, humors, and temperaments was ubiquitous in both medical practice and common parlance. In this erudite and often entertaining book, Shapin further demonstrates the persistence of centuries-old prescriptions for balance and moderation as the virtuous aim in eating and living. -- Mary Jo Nye, author of Michael Polanyi and His Generation: Origins of the Social Construction of Science Eating and Being is an important, timely, and beautifully written book tracing the history of western thinking about food and health from the ancient to the modern worlds. Shapin demonstrates the pervasiveness of dietetic thinking about what we eat and drink until the eighteenth century; explains the implacable rise of the chemical and nutritional sciences thereafter; and reflects on the complicated and sometimes surprising survival of historical language and categories in contemporary culture. Along the way, and drawing on his vast historical knowledge, Shapin offers profound insights into very modern concerns: not least the relationship between eating and selfhood and the entanglements of food, politics, capitalism, and expertise. By providing an accessible and panoramic introduction to the story of food theory over the longue dure, Eating and Being emphatically shows why the past matters to the present. -- Phil Withington, author of Society in Early Modern England: The Vernacular Origins of Some Powerful Ideas With his characteristic genius for cracking open what most of us take as given, Shapin has turned his attention to eating. His new book is a rich historical meditation on the notion that you are what you eat, an ancient idea, although the phrase in its various forms in French, German, and English originated in the nineteenth and early twentieth centuries. Shapin traces the changing meanings of this phrase over the centuries and reveals an element of continui
Steven Shapin is professor emeritus of the history of science at Harvard University. His books include Leviathan and the Air-Pump: Hobbes, Boyle, and the Experimental Life (with Simon Schaffer); The Scientific Life: A Moral History of a Late Modern Vocation; The Scientific Revolution; A Social History of Truth: Civility and Science in Seventeenth-Century England; and Never Pure: Historical Studies of Science as if It Was Produced by People with Bodies, Situated in Time, Space, Culture, and Society, and Struggling for Credibility and Authority.
List of Figures Introduction: Whats for Dinner? Chapter 1: The Words and Ways of Traditional Dietetics Chapter 2: Medicine, Morality, and the Fabric of Everyday Life Chapter 3: How to Know about Your Food and How to Know about Yourself Chapter 4: You Are What You Eat: Types of People and Types of Food Chapter 5: Talking Back to the Doctors: Medical Expertise and Ordinary Life Chapter 6: Dietetics Modernized? Mathematics and Mechanism Chapter 7: Dietetics Revolutionized? Common Sense, Common Life, and Chemical Expertise Chapter 8: Nutrition Science: Constituents and Their Powers Conclusion: The Way We Eat Now Notes Bibliography