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Podcast: New Books in Food
Episode: Lisa Haushofer, "Wonder Foods: The Science and Commerce of Nutrition" (U California Press, 2022)
Description: From Gail Bordenâs meat biscuit to John Harvey Kelloggâs peptogenic foods for race betterment and Fleishmannâs yeast as both technology of empire and imperfect tool of the global struggle with malnutrition, Lisa Haushoferâs Wonder Foods: The Science and Commerce of Nutrition (University of California Press, 2022) brings together case studies of American and British foods developed and marketed in the century 1840-1940 as modern, scientific miracles of nutritional efficiencyâof âdoing more.â Wonder Foods deepens our understanding of the dramatic transformations of science, commerce, and their relationship during that century; the effects that those changes had on how...