Smith Another Person’s Poison

A History of Food Allergy
1. Auflage 2015
ISBN: 978-0-231-53919-7
Verlag: De Gruyter
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 312 Seiten, Format (B × H): 152 mm x 229 mm

Reihe: Arts and Traditions of the Table: Perspectives on Culinary History

Another Person's Poison traces the trajectory of the debate over food allergies and its effect on public-health policy and the production, manufacture, and consumption of food. Matthew Smith illuminates society's troubled relationship with food, disease, nature, and the creation of medical knowledge.

Autoren/Hrsg.

Smith, Matthew

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Klinische und Innere Medizin Allergologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Geschichte der Medizin

Inhaltsverzeichnis

Acknowledgments
Abbreviations
Introduction: "Witchcraft, a fad, or a racket?"
1. Food Allergy Before Allergy
2. Anaphylaxis, Allergy, and the Food Factor in Disease
3. Strangest of All Maladies
4. Panic? Or the Pantry?
5. An Immunological Explosion?
6. The Problem with Peanuts
Conclusion
Notes
Bibliography
Index

Über Autor(innen)

Matthew Smith is a senior lecturer at the University of Strathclyde's Centre for the Social History of Health and Healthcare and was recently named a BBC New Generation Thinker. His previous books include Hyperactive: The Controversial History of ADHD and An Alternative History of Hyperactivity: Food Additives and the Feingold Diet.