The Unpoetic Calorie
Erin Maglaque: Food Made Flesh, 21 November 2024
Eating and Being: A History of Ideas about Our Food and Ourselves
by Steven Shapin.
Chicago, 568 pp., £28, November 2024,978 0 226 83221 0 Show More
by Steven Shapin.
Chicago, 568 pp., £28, November 2024,
“... was common sense. Fish, ‘being highly alkalescent, wants to be qualified by Salt and Vinegar’, John Arbuthnot pronounced, but anybody could see this was fish and chips spun as science. In other ways, things were becoming much more complicated. In the 1830s and 1840s, chemists began to tabulate the elements in food. Nitrogen, phosphorus, sulphur and iron ... ”