Abstract
Throughout history, the relation of health and food seem to have had a continuance in cultures. These connections, nevertheless, transpire in different forms of construction, re-significance and consolidation of concepts. Thus, this research aims to set some scientific paradigms that guided North American society from the second half of nineteenth century, with regard to what was considered healthy eating. As regards to methodology, the analytical criteria employed was: development of the food industries, transformations of home chores undertaken by women, development of transportation and trade, demographic increase, and lastly, the emergence of a new dietetics for the twentieth century that will greatly influence eating behaviors, especially in view of the medical sciences, in pursuit of health. As research sources, treatises and cooking manuals that contain medical advice and/or conventional wisdom related to the period are employed.
Presenters
Maria Cecilia B. A. PillaCoordenadora do Mestrado de Direitos Humanos e Políticas Públicas - Professor, History, Pontifícia Universidade Católica do Paraná, Paraná, Brazil Laura Amorim
Student , Psychology , Pontifícia Universidade Católica do Paraná (PUCPR) , Paraná, Brazil
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
Cookbooks, Food and Health, Gender and Food
