‘The True Food of the Brain’ : protéines et constructions raciales en Angleterre, 1840-1910
In the eighteenth century, meat became strongly associated with English national identity and was often used in discourses about national differences. This article seeks to analyze how, from the 1840s to WWI, the development of food chemistry—a science then primarily concerned with the importance of...
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| Format: | Article |
| Language: | English |
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Presses Universitaires de la Méditerranée
2023-03-01
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| Series: | Cahiers Victoriens et Edouardiens |
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| Online Access: | https://journals.openedition.org/cve/13131 |
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| author | Arnaud Page |
| author_facet | Arnaud Page |
| author_sort | Arnaud Page |
| collection | DOAJ |
| description | In the eighteenth century, meat became strongly associated with English national identity and was often used in discourses about national differences. This article seeks to analyze how, from the 1840s to WWI, the development of food chemistry—a science then primarily concerned with the importance of proteins—contributed to strengthening this discourse. The article thus shows how science gave a renewed legitimacy to discourses establishing strong fault lines and hierarchies between different peoples or ‘races’, depending on their diets. The second part of the article shows, however, the evolutions and complex uses of this scientific discipline which eventually contributed to a relative weakening of ideas linking a meat diet and national or racial supremacy. |
| format | Article |
| id | doaj-art-f583299ca9a0436ca194c73c96e1c7a8 |
| institution | Kabale University |
| issn | 0220-5610 2271-6149 |
| language | English |
| publishDate | 2023-03-01 |
| publisher | Presses Universitaires de la Méditerranée |
| record_format | Article |
| series | Cahiers Victoriens et Edouardiens |
| spelling | doaj-art-f583299ca9a0436ca194c73c96e1c7a82025-01-30T10:22:39ZengPresses Universitaires de la MéditerranéeCahiers Victoriens et Edouardiens0220-56102271-61492023-03-019710.4000/cve.13131‘The True Food of the Brain’ : protéines et constructions raciales en Angleterre, 1840-1910Arnaud PageIn the eighteenth century, meat became strongly associated with English national identity and was often used in discourses about national differences. This article seeks to analyze how, from the 1840s to WWI, the development of food chemistry—a science then primarily concerned with the importance of proteins—contributed to strengthening this discourse. The article thus shows how science gave a renewed legitimacy to discourses establishing strong fault lines and hierarchies between different peoples or ‘races’, depending on their diets. The second part of the article shows, however, the evolutions and complex uses of this scientific discipline which eventually contributed to a relative weakening of ideas linking a meat diet and national or racial supremacy.https://journals.openedition.org/cve/13131historychemistrynutritionmeatraceproteins |
| spellingShingle | Arnaud Page ‘The True Food of the Brain’ : protéines et constructions raciales en Angleterre, 1840-1910 Cahiers Victoriens et Edouardiens history chemistry nutrition meat race proteins |
| title | ‘The True Food of the Brain’ : protéines et constructions raciales en Angleterre, 1840-1910 |
| title_full | ‘The True Food of the Brain’ : protéines et constructions raciales en Angleterre, 1840-1910 |
| title_fullStr | ‘The True Food of the Brain’ : protéines et constructions raciales en Angleterre, 1840-1910 |
| title_full_unstemmed | ‘The True Food of the Brain’ : protéines et constructions raciales en Angleterre, 1840-1910 |
| title_short | ‘The True Food of the Brain’ : protéines et constructions raciales en Angleterre, 1840-1910 |
| title_sort | the true food of the brain proteines et constructions raciales en angleterre 1840 1910 |
| topic | history chemistry nutrition meat race proteins |
| url | https://journals.openedition.org/cve/13131 |
| work_keys_str_mv | AT arnaudpage thetruefoodofthebrainproteinesetconstructionsracialesenangleterre18401910 |