Liquid Materialities e-bog
436,85 DKK
(inkl. moms 546,06 DKK)
As a food, milk has been revered and ignored, respected and feared. In the face of its 'material resistance', attempts were made to purify it of dirt and disease, and to standardize its fat content. This is a history of the struggle to bring milk under control, to manipulate its naturally variable composition and, as a result, to redraw the boundaries between nature and society. Peter Atkins...
E-bog
436,85 DKK
Forlag
Routledge
Udgivet
6 maj 2016
Længde
356 sider
Genrer
HBTB
Sprog
English
Format
pdf
Beskyttelse
LCP
ISBN
9781317104803
As a food, milk has been revered and ignored, respected and feared. In the face of its 'material resistance', attempts were made to purify it of dirt and disease, and to standardize its fat content. This is a history of the struggle to bring milk under control, to manipulate its naturally variable composition and, as a result, to redraw the boundaries between nature and society. Peter Atkins follows two centuries of dynamic and intriguing food history, shedding light on the resistance of natural products to the ordering of science. After this look at the stuff in foodstuffs, it is impossible to see the modern diet in the same way again.