Book Review

摘要

In 1995 Harmke Kamminga and Andrew Cunningham set off a new era in the history of nutrition science with their edited book, (Amsterdam: Rodope, 1995). The articles in that volume argued that, as a science, nutrition had to be read in its historical and cultural contexts. Elizabeth Neswald, David F. Smith, and Ulrike Thoms new book, based on a 2010 Brock University symposium, updates that argument looking specifically at the individuals, institutions, and politics of creating nutrition standards in Europe and the United States during the nineteenth and twentieth centuries.