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Another Person's Poison :a History o...

Smith, Matthew,

Another Person's Poison :a History of Food Allergy /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Another Person's Poison :Matthew Smith
Reminder of title:	a History of Food Allergy /
Author:	Smith, Matthew,
Description:	1 online resource (312 pages) :illustrations
Subject:	Food additivesHealth aspects
Online resource:	http://portal.igpublish.com/iglibrary/search/COLB0002109.html
ISBN:	9780231539197

Another Person's Poison :a History of Food Allergy /
Smith, Matthew,

Another Person's Poison :a History of Food Allergy /Matthew Smith - 1 online resource (312 pages) :illustrations - Arts and Traditions of the Table: Perspectives on Culinary History. - Arts and Traditions of the Table: Perspectives on Culinary History.

Frontmatter --

To some, food allergies seem like fabricated cries for attention. For others, they pose a dangerous health threat. Food allergies are bound up with so many personal and ideological concerns that it is difficult to determine what is medical and what is myth. This book parses the political, economic, cultural, and genuine health factors of a phenomenon that now dominates our interactions with others and our understanding of ourselves. Surveying the history of food allergy from ancient times to the present, Another Person's Poison also gives readers a clear grasp of new medical findings on allergies and what they say about our environment, our immune system, and the nature of the food we consume. For most of the twentieth century, food allergies were considered a fad or junk science

Matthew Smith is a senior lecturer at the University of Strathclyde's Centre for the Social History of Health and Healthcare and was recently named a BBC New Generation Thinker. His previous books include Hyperactive: The Controversial History of ADHD and An Alternative History of Hyperactivity: Food Additives and the Feingold Diet

In English

ISBN: 9780231539197

Standard No.: 10.7312 / smit16484doiSubjects--Topical Terms:

805077
Food additives
--Health aspects

LC Class. No.: RC596

Dewey Class. No.: 616.97/5

Another Person's Poison :a History of Food Allergy /
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245 1 0 $a Another Person's Poison : $b a History of Food Allergy / $c Matthew Smith
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300 $a 1 online resource (312 pages) : $b illustrations
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490 0 $a Arts and Traditions of the Table: Perspectives on Culinary History
505 0 0 $t Frontmatter -- $t Contents -- $t Acknowledgments -- $t Abbreviations -- $t Introduction: "Witchcraft, a fad, or a racket?" -- $t One. Food Allergy Before Allergy -- $t Two. Anaphylaxis, Allergy, and the Food Factor in Disease -- $t Three. Strangest of All Maladies -- $t Four. Panic? Or the Pantry? -- $t Five. An Immunological Explosion? -- $t Six. The Problem with Peanuts -- $t Conclusion -- $t Notes -- $t Bibliography -- $t Index
520 $a To some, food allergies seem like fabricated cries for attention. For others, they pose a dangerous health threat. Food allergies are bound up with so many personal and ideological concerns that it is difficult to determine what is medical and what is myth. This book parses the political, economic, cultural, and genuine health factors of a phenomenon that now dominates our interactions with others and our understanding of ourselves. Surveying the history of food allergy from ancient times to the present, Another Person's Poison also gives readers a clear grasp of new medical findings on allergies and what they say about our environment, our immune system, and the nature of the food we consume. For most of the twentieth century, food allergies were considered a fad or junk science
520 $a While many physicians and clinicians argued that certain foods could cause a range of chronic problems, from asthma and eczema to migraines and hyperactivity, others believed that allergies were psychosomatic. Another Person's Poison traces the trajectory of this debate and its effect on public-health policy and the production, manufacture, and consumption of food. Are rising allergy rates purely the result of effective lobbying and a booming industry built on self-diagnosis and expensive remedies? Or should physicians become more flexible in their approach to food allergies and more careful in their diagnoses? Exploring the issue from scientific, political, economic, social, and patient- centered perspectives, this book is the first to engage fully with the history of what is now a major modern affliction, illuminating society's troubled relationship with food, disease, and the creation of medical knowledge
545 $a Matthew Smith is a senior lecturer at the University of Strathclyde's Centre for the Social History of Health and Healthcare and was recently named a BBC New Generation Thinker. His previous books include Hyperactive: The Controversial History of ADHD and An Alternative History of Hyperactivity: Food Additives and the Feingold Diet
546 $a In English
588 $a Online resource; title from PDF title page (publisher's Web site, viewed September 10 2015)
650 0 $a Food additives $x Health aspects $3 805077
650 0 $a Food allergy $x History $3 805078
830 0 $a Arts and Traditions of the Table: Perspectives on Culinary History $3 805076
856 4 0 $u http://portal.igpublish.com/iglibrary/search/COLB0002109.html