As a food, milk has been revered and ignored, respected and feared. In the face of its 'material resistance', attempts were made to purify it of dirt and disease, and to standardize its fat content. This is a history of the struggle to bring milk under control, to manipulate its naturally variable composition and, as a result, to redraw the boundaries between nature and society. Peter Atkins follows two centuries of dynamic and intriguing food history, shedding light on the resistance of natural products to the ordering of science. After this look at the stuff in foodstuffs, it is impossible to see the modern diet in the same way again.
Designers are becoming more directly involved in the fabrication process from the earliest stages of design. This book showcases the design and research work by some of the leading designers, makers and thinkers today. This highly illustrated text brings together a wealth of information and numerous examples from practice which will appeal to both students and practitioners.
As a food, milk has been revered and ignored, respected and feared. In the face of its 'material resistance', attempts were made to purify it of dirt and disease, and to standardize its fat content. This is a history of the struggle to bring milk under control, to manipulate its naturally variable composition and, as a result, to redraw the boundaries between nature and society. Peter Atkins follows two centuries of dynamic and intriguing food history, shedding light on the resistance of natural products to the ordering of science. After this look at the stuff in foodstuffs, it is impossible to see the modern diet in the same way again.
We live in a world saturated by chemicals—our food, our clothes, and even our bodies play host to hundreds of synthetic chemicals that did not exist before the nineteenth century. By the 1900s, a wave of bright coal tar dyes had begun to transform the Western world. Originally intended for textiles, the new dyes soon permeated daily life in unexpected ways, and by the time the risks and uncertainties surrounding the synthesized chemicals began to surface, they were being used in everything from clothes and home furnishings to cookware and food. In A Rainbow Palate, Carolyn Cobbold explores how the widespread use of new chemical substances influenced perceptions and understanding of food, science, and technology, as well as trust in science and scientists. Because the new dyes were among the earliest contested chemical additives in food, the battles over their use offer striking insights and parallels into today’s international struggles surrounding chemical, food, and trade regulation.
Benjamin R. Cohen uses the pure food crusades at the turn of the twentieth century to provide a captivating window onto the origins of manufactured foods in the United States. In the latter nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to today: How could you tell the food you bought was the food you thought you bought? Could something manufactured still be pure? Is it okay to manipulate nature far enough to produce new foods but not so far that you question its safety and health? How do you know where the line is? And who decides? In Pure Adulteration, Benjamin R. Cohen uses the pure food crusades to provide a captivating window onto the origins of manufactured foods and the perceived problems they wrought. Cohen follows farmers, manufacturers, grocers, hucksters, housewives, politicians, and scientific analysts as they struggled to demarcate and patrol the ever-contingent, always contested border between purity and adulteration, and as, at the end of the nineteenth century, the very notion of a pure food changed. In the end, there is (and was) no natural, prehuman distinction between pure and adulterated to uncover and enforce; we have to decide. Today’s world is different from that of our nineteenth-century forebears in many ways, but the challenge of policing the difference between acceptable and unacceptable practices remains central to daily decisions about the foods we eat, how we produce them, and what choices we make when buying them.
This text offers the first book-length introduction to more-than-human geography, exploring its key ideas, main debates, and future prospects. An opening chapter traces the origins and emergence of this field of enquiry and positions more-than-human geography as a response to a set of intellectual and political crises in Western thought and politics. It identifies key literatures and thinkers and reflects on the varying usages and meanings of the idea of the more-than-human. Three subsequent sections explore cross-cutting themes that draw together the disparate strands of more-than-human geography: examining new materialisms developed in the field, analysing knowledge practices and methodologies, and finally reflecting on the political and ethical implications of a more-than-human approach. A final chapter examines the tensions between this approach and cognate work in environmental geography to review the strengths and the limitations of more-than-human geographies, and to speculate as to their near future development. Introducing the key idea of more-than-human geography, this book will be an important resource for undergraduate and postgraduate students of human geography, environmental geography, cultural and social geography, and political geography.
A history of the unsustainable modern diet—heavy in meat, wheat, and sugar—that requires more land and resources than the planet is able to support. We are facing a world food crisis of unparalleled proportions. Our reliance on unsustainable dietary choices and agricultural systems is causing problems both for human health and the health of our planet. Solutions from lab-grown food to vegan diets to strictly local food consumption are often discussed, but a central question remains: how did we get to this point? In Diet for a Large Planet, Chris Otter goes back to the late eighteenth century in Britain, where the diet heavy in meat, wheat, and sugar was developing. As Britain underwent steady growth, urbanization, industrialization, and economic expansion, the nation altered its food choices, shifting away from locally produced plant-based nutrition. This new diet, rich in animal proteins and refined carbohydrates, made people taller and stronger, but it led to new types of health problems. Its production also relied on far greater acreage than Britain itself, forcing the nation to become more dependent on global resources. Otter shows how this issue expands beyond Britain, looking at the global effects of large agro-food systems that require more resources than our planet can sustain. This comprehensive history helps us understand how the British played a significant role in making red meat, white bread, and sugar the diet of choice—linked to wealth, luxury, and power—and shows how dietary choices connect to the pressing issues of climate change and food supply.
This book provides a novel cross-disciplinary approach to water, demonstrating the role water plays in shaping human lives. It uses anthropological information about water in Kenya, Wales and Spain to show how what water does in those areas has influenced the way that people can be with it.
The handbook presents a compendium of the diverse and growing approaches to place from leading authors as well as less widely known scholars, providing a comprehensive yet cutting-edge overview of theories, concepts and creative engagements with place that resonate with contemporary concerns and debates. The volume moves away from purely western-based conceptions and discussions about place to include perspectives from across the world. It includes an introductory chapter, which outlines key definitions, draws out influential historical and contemporary approaches to the theorisation of place and sketches out the structure of the book, explaining the logic of the seven clearly themed sections. Each section begins with a short introductory essay that provides identifying key ideas and contextualises the essays that follow. The original and distinctive contributions from both new and leading authorities from across the discipline provide a wide, rich and comprehensive collection that chimes with current critical thinking in geography. The book captures the dynamism and multiplicity of current geographical thinking about place by including both state-of-the-art, in-depth, critical overviews of theoretical approaches to place and new explorations and cases that chart a framework for future research. It charts the multiple ways in which place might be conceived, situated and practised. This unique, comprehensive and rich collection will be an essential resource for undergraduate and graduate teaching, for experienced academics across a wide range of disciplines and for policymakers and place-marketers. It will provide an invaluable and up-to-date guide to current thinking across the range of disciplines, such as Geography, Sociology and Politics, and interdisciplinary fields such as Urban Studies, Environmental Studies and Planning.
