Latest / Beyond the Margins: The University of California Press Podcast
Lisa Haushofer, "Wonder Foods: The Science and Commerce of Nutrition" (U California Press, 2022)
From Gail Borden’s meat biscuit to John Harvey Kellogg’s peptogenic foods for race betterment and Fleishmann’s yeast as both technology of empire and imperfect tool of the global struggle with malnutrition, Lisa Haushofer’s Wonder Foods: The Science and Commerce of Nutrition (University of California Press, 2022) brings together case studies of American and British foods developed and marketed in the century 1840-1940 as modern, scientific miracles of nutritional efficiency―of “doing more.”
Wonder Foods deepens our understanding of the dramatic transformations of science, commerce, and their…
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