FEAR OF FOOD: A HISTORY OF WHY WE WORRY ABOUT WHAT WE EAT
Book ID/图书代码： 13520012B55144
English Summary/英文概要： There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides, additives, and processed foods kill me? Here with some very rare and very welcome advice is food historian Harvey Levenstein: Stop worrying! In "Fear of Food" Levenstein reveals the people and interests who have created and exploited these worries, causing an extraordinary number of Americans to allow fear to trump pleasure in dictating their food choices. He tells of the prominent scientists who first warned about deadly germs and poisons in foods and their successors who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel Prize-winner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140, and Elmer McCollum, the "discoverer" of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the "natural foods" movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly. In "Fear of Food", Levenstein offers a much-needed voice of reason; he expertly questions these stories of constantly changing advice to reveal that there are no hard-and-fast facts when it comes to eating. With this book, he hopes to free us from the fears that cloud so many of our food choices and allow us to finally rediscover the joys of eating something just because it tastes good.
Chinese Summary/中文概要： 生活飲食中如何吃得安心、免於恐懼，一直是令人頭痛的問題!
本書由歷史學家Harvey Levenstein針對食物歷史的進程，提出人類在不同時期對於食品的恐懼和擔憂。
至今為止，我們仍會盲從各個醫學組織的研究報告: 雞蛋是否是人體吸收最好的蛋白質蛋來源，還是會導致膽固醇過高? 紅酒對心臟有益，卻對肝臟有害? 過多農藥、食品添加劑和加工食品，真會害死人嗎?
本書揭開美國各種組織團體為了金錢利益，刻意製造恐懼來操控我們對食物的選擇。甚至，有些科學家的研究報告改變我們的飲食，例如1908年諾貝爾生理醫學獎得主Elie Metchnikoff提出益生菌(yogurt )能使人延年益壽? 大型食品公司為了推銷產品，千方百計以維他命作誘餌來吸引消費者?
從加工食品、風靡一時的基因食品到天然食品，Harvey Levenstein揭露健康宣傳團體背後的動機。
他希望從這些故事中能讓我們擺脫對飲食的恐懼，從眾多的食物選擇中重新發現吃的樂趣。
Awards/获奖情况：
About the Author/作者介绍： Harvey Levenstein is professor emeritus of history at McMaster University in Hamilton, Ontario. He has published a number of books on American history, including Revolution at the Table: The Transformation of the American Diet and Paradox of Plenty: A Social History of Eating in Modern America.
Format:照片
Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE(到期可授)
Complex/Traditional Chinese/繁体中文：AVAILABLE(到期可授)
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