Appetite, Volume 51, Issue 01 (July 2008)
by: P. Atkins, H.R. Berthoud, N.W. Bond, D. Hoffman, A. Jansen, S. Thornton, Y. Wada and D.A. Zellner (Executive Editors)
en | Elsevier Ltd.
Appetite is an international research journal specializing in behavioural nutrition and the cultural, sensory, and physiological influences on choices and intakes of foods and drinks. It covers normal and disordered eating and drinking, dietary attitudes and practices and all aspects of the bases of human and animal behaviour toward food.
The journal carries short communications, book reviews and abstracts from major meetings in the social science, psychology or neuroscience of food consumption, including the Association for the Study of Food in Society, the Society for the Study of Ingestive Behavior, and conferences on Food Choice.
Research Areas Include:
• Preventive, experimental and clinical nutrition
• Eating disorders
• Sensory evaluation of foods
• Food attitudes and marketing
• Ethnography of food habits
• Psychology of ingestion
• Zoology of foraging
• Neuroscience of feeding and drinking
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Table of Contents:
In memoriam
Steven J. Cooper. Suzanne Higgs. Pages 1-2
In Corpore Sano? Food Fears and Health in Past and Present
Guest Editors: Alan Grieco and Peter Scholliers
Defining food risks and food anxieties throughout history. Peter Scholliers. Pages 3-6
Abstract
Nowadays, safe food is at the centre of concern of governments, scientists and the public. This essay surveys the social implications of this concern, and particularly addresses the question how historical wisdom may contribute to present-day understanding of food scares. After reminding briefly of social implications of today's food fears, it presents three scholarly approaches to food crises and anxieties in the past (labelled “teleological” and “contextual”, with a division of the latter into “limited” and “broad”), and provides one example of a complex relationship between food and health in the past. The essay concludes that it is not only indispensable to conduct historical research to situate present-day developments with regard to legislation or consumers’ reactions, but that it is also needed to acquire a sense of relativism with regard to present-day food safety, quality and scares.
Article Outline
Today's perilous food and anxieties
Weight of the past
Modern laboratories
Conclusion
References
Food consumption, a health risk? Norms and medical practice in the Middle Ages. Marilyn Nicoud. Pages 7-9
Abstract
The health regimen was a medical genre developed in Western Europe as of the 13th century and is one of the main sources attesting the interest that professionals working on health devoted to the dangers incurred in eating. This medical genre, part of an ancient tradition, was well known by the elites of the time. The surviving texts reveal themselves to be extremely attentive to contemporary food consumption and provided their readers with the necessary recommendations in order to enable them to take care of their health.
Article Outline
References
Food and disease at the Renaissance courts of Naples and Florence: A paleonutritional study. Gino Fornaciari. Pages 10-14
Abstract
A paleonutritional study of the Medici Grand Dukes in Florence (16th–17th centuries) and of the Aragonese Princes in Naples (15th–17th centuries) was performed. Carbon and nitrogen stable isotope analysis of bone collagen showed high values of δ15N at the level of carnivores and demonstrated a diet that was very rich in meat. δ13C values are in accordance with an intake of fish, especially for the Aragonese series from Southern Italy, which can be estimated at 14–30% for the Medici and 12–40% for the Aragonese. Adherence to medieval fasting is likely to have been the main reason for this dietary change.
Article Outline
Introduction
Methods
Results
Discussion
References
Defining “natural product” between public health and business, 17th to 21st centuries. Alessandro Stanziani. Pages 15-17
Abstract
The historical definition of a natural product stands at the crossroads of business, health, and the symbolic order of things. Until the end of the 19th century, “natural product” was a synonym of perishable. The emergency of organic chemistry made perishability be replaced with “toxicity”. Nowadays, genetics is provoking a radical change in the notion and practises of “natural product”. However, these concerns are never entirely opposed to “naturality” as a synonym for sacred and symbolic order. Traceability is largely based upon kosher practices and the association between organic and good for health is hardly based upon sound scientific arguments.
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