"American Food Roots addresses the question, 'Why do we eat what we eat?' The answer depends, of course, on where you live, where you used to live, where your grandparents lived. Then there are the ebbs and flows of our status as an agricultural nation. Don't forget politics, religion and fashion. It's all there on the American plate." Not to mention nutrition! Few of us can grow up, go to school, shop, cook, or eat out without being exposed to (pseudo)scientific ideas about what is most healthful for us to eat.
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.
In this 1.5-hour-long lecture, Robert H. Lustig, MD, UCSF Professor of Pediatrics in the Division of Endocrinology, explores the damage caused by sugary foods. He argues that too much fructose and too little fiber work affect the hormonal influences of insulin and appear to be cornerstones of the obesity epidemic. It is part of the UCSF Mini Medical School for the Public and originally aired on University of California Television in July 2009.
In November 2015, Mode.com followed its popular century-of-fashion videos with one on stereotypical, white, middle-class, American dinners. From their description, "Foodie fans, this one's for you! Whether you lean toward 1915-style roast beef and franconia potatoes, or if 2015's kale craze suits your taste, this look at food over the past century will satiate your palate."
The Palate is an online magazine created by and for medical students interested in the role of food and nutrition in the practice of medicine in the 21st century. The editors may allow non-students to publish articles on the history of nutrition and public health if the topics are relevant to medical education or training.
Especially because of the interdisciplinary nature of the history of nutrition, finding relevant scholarship for a particular research question can prove unnecessarily time consuming. To faciliate innovative cross-discinplinary research, H-Nutrition attempts to highlight significant scholarly literature that subscribers across working research fields might not otherwise be aware of.