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Description
(Short description)
Dieses Buch bietet ein Panorama der Veränderungen der Ernährung seit Mitte des 19. Jahrhunderts. Fürsorglich den Konsumenten umgarnend, rangen Wissenschaft, Wirtschaft und Staat um die Konturen des Neuen. Kriege und Krisen bildeten Beschleunigungsphasen des Wandels, während Friedenszeiten die Neuerungen in Massenmärkten verbreiteten. »Künstliche Kost« untersucht, wie sich das Reden über Ernährung verändert hat, wie diffizilere Produktionsweisen Werbung nötig machten, wie Zusatzstoffe Bedeutung gewannen und Gebote und Verbote den Essalltag prägten. Wer um all dies weiß, wird reflektierter essen, und anders mit dem umgehen, was er sich einverleibt. Essen ist geronnenes Wissen, das Resultat staatlicher Regulierung und wirtschaftlichen Handelns.
(Text)
Nutrition was shaped by a paradigm shift in the middle of the 19th century: Food was no longer understood as an integral part of human life and health, but as a combination of nutrients. The new knowledge, propagated by scientists, established a new hierarchy of knowledge to rationalize and improve everyday behavior and traditional eating habits. Science gained control over the human environment, food, and man himself. It helped to improve food production, to explore and to develop new products and markets. New control systems were established, while everyday practices were devaluated. Foodstuffs were increasingly dissociated from their tradition and cultural environment, becoming "artificial." The long shadow of the nutrient paradigm is shaping nutrition until today.This book evaluates the long-term consequences of this new way of thinking and acting. It analyzes the interaction of science, business, and state-all arguing in favor of their idea of modern consumers. In nearly onehundred sub-chapters, it presents the fascinating story of new products, new markets, new security, and new risks and fears linked to nutrition. In Germany, wars and crisis triggered and accelerated changes, while peace periods pushed the circulation of innovations into mass markets. "Artificial food" examines, how speaking on nutrition has changed over the last 180 years, how an ever more complex technology required new forms of advertising, how additives became necessary and how requirements and prohibitions have shaped our daily eating. Those, who know about this history, won't follow easy messages and paroles and will act differently with all foodstuffs, they are incorporating.
(Author portrait)
Uwe Spiekermann lehrt Wirtschafts- und Sozialgeschichte an der Georg-August-Universität Göttingen.Dr. Christof Mauch ist Professor für Amerikanische Kulturgeschichte und Direktor des Rachel Carson Center for Environment and Society an der LMU in München.
