This links to a page on the American Historical Association (AHA) website. It serves as a resource for educators interested in teaching the history of World War I through its impact on food and nutrition. The five entertaining videos were created by Professor Julia Irwin (University of South Florida), Professor Helen Veit (Michigan State University), and Dr. Amanda Moniz (National History Center/AHA) as part of American Food Roots.
A network for those interested in the history of nutrition and related fields. This network is intended for the growing number of scholars, teachers, documentary filmmakers, and museum and library professionals engaged with the history of nutrition in any time period or region.
As many of you probably know, the National Library of Medicine is a critical resource for research on the history of nutrition, and the NLM is asking for input.
The National Library of Medicine is undertaking a Strategic Planning Process and is soliciting input from its broad stakeholder community.
In 2016, one of the biggest nutrition topics in both medical and popular media was the relative culpability of sugar vs fat in the so-called "obesity epidemic." It started in April in the BMJ:
Ramsden, C.E., Zamora, D., Majchrzak-Hong, S., et al., "Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)," BMJ 353 (2016): i1246. http://www.bmj.com/content/353/bmj.i1246.
We are pleased to announce the launch of CURED magazine, under the editorship of Darra Goldstein, Founding Editor of Gastronomica: The Journal of Food and Culture. Through in-depth articles, recipes, and provocative imagery, CURED focuses on the craft of food preservation, exploring topics in science, technology, culture, and the arts, in addition to food history. Contributors to the charter issue include Moises Velasquez-Manoff on the microbiota of the gut and Bronwen Percival on the science of fermentation.