{"product_id":"eating-and-being-a-history-of-ideas-about-our-food-and-ourselves-hardcover","title":"Eating and Being: A History of Ideas about Our Food and Ourselves - Hardcover","description":"\u003cp\u003eby \u003cb\u003eSteven Shapin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWhat we eat, who we are, and the relationship between the two.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eEating and Being \u003c\/i\u003eis a history of Western thinking about food, eating, knowledge, and ourselves. In modern thought, eating is about what is \u003ci\u003egood for you\u003c\/i\u003e, not about what is \u003ci\u003egood\u003c\/i\u003e. Eating is about health, not about virtue. Yet this has not always been the case. For a great span of the past--from antiquity through about the middle of the eighteenth century--one of the most pervasive branches of medicine was known as dietetics, prescribing not only what people should eat but also how they should order many aspects of their lives, including sleep, exercise, and emotional management. Dietetics did not distinguish between the medical and the moral, nor did it acknowledge the difference between what was \u003ci\u003egood for you\u003c\/i\u003e and what was \u003ci\u003egood\u003c\/i\u003e. Dietetics counseled moderation in all things, where moderation was counted as a virtue as well as the way to health. But during the nineteenth century, nutrition science began to replace the language of traditional dietetics with the vocabulary of proteins, fats, carbohydrates, and calories, and the medical and the moral went their separate ways. Steven Shapin shows how much depended upon that shift, and he also explores the extent to which the sensibilities of dietetics have been lost. \u003cp\u003e\u003c\/p\u003e Throughout this rich history, he evokes what it felt like to eat during another historical period and invites us to reflect on what it means to feel about food as we now do. Shapin shows how the change from dietetics to nutrition science fundamentally altered how we think about our food and its powers, our bodies, and our minds.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSteven Shapin\u003c\/b\u003e is professor emeritus of the history of science at Harvard University. His books include \u003ci\u003eLeviathan and the Air-Pump: Hobbes, Boyle, and the Experimental Life\u003c\/i\u003e (with Simon Schaffer), \u003ci\u003eThe Scientific Life: A Moral History of a Late Modern Vocation\u003c\/i\u003e, \u003ci\u003eThe Scientific Revolution\u003c\/i\u003e, \u003ci\u003eA Social History of Truth: Civility and Science in Seventeenth-Century England\u003c\/i\u003e, and \u003ci\u003eNever Pure: Historical Studies of Science as if It Was Produced by People with Bodies, Situated in Time, Space, Culture, and Society, and Struggling for Credibility and Authority\u003c\/i\u003e.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 560\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.4 x 8.4 x 6.1 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 20, 2024\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":47386330366130,"sku":"9780226832210","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/3891\/1666\/files\/6cd75c9a4b91970917aec1b197938f1c.webp?v=1777907023","url":"https:\/\/box.dadyminds.org\/products\/eating-and-being-a-history-of-ideas-about-our-food-and-ourselves-hardcover","provider":"DADYMINDS BOX","version":"1.0","type":"link"}