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Distributed for University of British Columbia Press

The Industrial Diet

The Degradation of Food and the Struggle for Healthy Eating

Distributed for University of British Columbia Press

The Industrial Diet

The Degradation of Food and the Struggle for Healthy Eating

The Industrial Diet chronicles the long-term transformation of food from a natural resource into an edible commodity that far too often fails to nourish us. Anthony Winson reveals how a combination of technological changes, population growth, and political and economic factors helped constitute and transform mass dietary regimes from the nineteenth century to the present day, and he offers new evidence linking broad-based dietary changes with negative health effects. With its focus on the degradation of food and the emergent struggle for healthful eating, this book encourages us to reflect on the state of our food environments and to create realistic and innovative strategies that can lead to a healthier future.

352 pages


Table of Contents

Introduction

Part 1: Food Environments from Palaeolithic Times

1 Between Producers and Eaters: A Dietary Regime Approach

2 Discordant Diets, Unhealthy People

3 From Neolithic to Capitalist Diets

Part 2: The Beginnings of the Industrial Diet, 1870-1949

4 From Patent Flour to Wheaties

5 Pushing Product for Profit: Early Branding

Part 3: The Intensification of the Industrial Diet, 1940-80

6 Speeding Up the Making of Food

7 The Simplification of Whole Food

8 Adulteration and the Rise of Pseudo Foods

9 The Spatial Colonization of the Industrial Diet: The Supermarket

10 Meals Away from Home: The Health Burden of Restaurant Chains

Part 4: Globalization and Resistance in the Neo-Liberal Era

11 The Industrial Diet Goes Global

12 Transformative Food Movements and the Struggle for Healthy Eating

13 Case Studies of a Transformative Food Movement

14 Towards a Sustainable and Ethical Health-Based Dietary Regime

Notes, Index

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