Food Revolutions: Science and Nutrition, 1700-1950
Science informs nutrition, but scientific ideas about food have shifted dramatically.
From the four humors to the discovery of vitamins, doctors, nutritionists, chemists and biologists have weighed in with various theories about what we should eat and why.
Food Revolutions examines our changing notions of healthy eating over two centuries. The materials on view here illustrate our ongoing quest for health and our changing relationships with food.
Before modern science, how did people know what was healthy to eat?
Food is the building block of life. But what is food made of, and how did people find out?
A good diet contributes to good health. But can food cure what ails you?
What roles did women play in early research on diet, nutrition and home economics?