Author: ArbuthnotPublisher:
ISBN:
Category :
Languages : en
Pages : 408
Book Description
An Essay Concerning the Nature of Aliments, and the Choise of Them, According to the Different Constitutions of Human Bodies
Author: ArbuthnotAn Essay Concerning the Nature of Aliments
Author: John ArbuthnotAn Essay Concerning the Nature of Aliments, and the Choice of Them, According to the Different Constitutions of Human Bodies. ...
Author: John ArbuthnotAn essay concerning the nature of aliments ... The fourth edition. To which are added, Practical rules of diet in the various constitutions and diseases of human bodies
Author: John ArbuthnotAn Essay Concerning the Nature of Aliments
Author: John ArbuthnotAn Essay Concerning the Nature of Aliments, and the Choice of Them, According to the Different Constitutions of Human Bodies
Author: John ArbuthnotAn Essay Concerning the Nature of Aliments
Author: Catalogue of Books on Natural Science in the Radcliffe Library at the Oxford University Museum, Up to December, 1872
Author: Radcliffe Library (University of Oxford)Publisher:
ISBN:
Category : Natural history
Languages : en
Pages : 580
Book Description
Eating and Being
Author: Steven ShapinPublisher: University of Chicago Press
ISBN: 0226832228
Category : Social Science
Languages : en
Pages : 475
Book Description
What we eat, who we are, and the relationship between the two. Eating and Being is a history of Western thinking about food, eating, knowledge, and ourselves. In modern thought, eating is about what is good for you, not about what is good. Eating is about health, not about virtue. Yet this has not always been the case. For a great span of the past—from antiquity through about the middle of the eighteenth century—one of the most pervasive branches of medicine was known as dietetics, prescribing not only what people should eat but also how they should order many aspects of their lives, including sleep, exercise, and emotional management. Dietetics did not distinguish between the medical and the moral, nor did it acknowledge the difference between what was good for you and what was good. Dietetics counseled moderation in all things, where moderation was counted as a virtue as well as the way to health. But during the nineteenth century, nutrition science began to replace the language of traditional dietetics with the vocabulary of proteins, fats, carbohydrates, and calories, and the medical and the moral went their separate ways. Steven Shapin shows how much depended upon that shift, and he also explores the extent to which the sensibilities of dietetics have been lost. Throughout this rich history, he evokes what it felt like to eat during another historical period and invites us to reflect on what it means to feel about food as we now do. Shapin shows how the change from dietetics to nutrition science fundamentally altered how we think about our food and its powers, our bodies, and our minds.
A catalogue of the library of the College of st. Margaret and st. Bernard, commonly called Queen's college, in the University of Cambridge
Author: Thomas Hartwell HornePublisher:
ISBN:
Category : Classified catalogs
Languages : en
Pages : 694
Book Description