دانلود کتاب Food Information, Communication and Education: Eating Knowledge

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Cover\nHalf Title\nSeries\nTitle\nCopyright\nContents\nIllustrations\nContributors\nAcknowledgements\nIntroduction\nPart 1 Construction and circulation of ‘eating knowledge’: Mediators and mediations\n 1 Athena, Jesus Christ and the traffic light: The history and anthropology of knowledge about olive oil (Elisabetta Moro,E\n 2 Strategies for disseminating dietetics: The health regimen as medical book genre in seventeenth-century France (Justine Le\n 3 Projecting savoir-faire in the French classroom: Nutrition filmstrips, 1930–70 (Didier Nourrisson,Translated by Samuel\n 4 Changing public health recommendations for older people: From curbing excess to battling undernutrition (Laura Guérin,\n 5 Food in the workplace, where productivity meets well-being: A contemporary question? (Elodie Sevin and Thomas Heller,Trans\n 6 Knowledge, information and mediations in tension: A decade of food scandals and controversies (François Allard-Huver)\nPart 2 Uses and appropriations of ‘eating knowledge’ in everyday practices\n 7 From disciplining bodies to patient education: Changing diabetics’ eating habits in the nineteenth and twentieth centuries\n 8 The dietary consultation session as a place for mediating food knowledge (Viviane Clavier,Translated by Corinna Anderson\n 9 Information practices and knowledge appropriation among gluten-sensitive individuals (Virginie Córdoba-Wolff)\n 10 Vitamins in school resources and food advertising, 1950 to the present: Between prevention and health capital approaches (\n 11 The circulation of knowledge about food in schools (Marie Berthoud)\n 12 Developing a reasoned approach to food education through science teaching (Denise Orange-Ravachol and Christian Orange)\n 13 When ‘healthy’ eating becomes a political issue: Parents’ Association school canteens in Andalusia, Spain (Philippe Cardo\nReferences\nIndex