Food Revolutions: Science and Nutrition, 1700-1950
Introduction
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.