Lisa Haushofer
Biographic Data
| ID | 4500089 |
|---|---|
| NAME | Lisa Haushofer |
| GIVEN NAMES | Lisa |
| FAMILY NAME | Haushofer |
| SIGNATURE | HAUSHOFER L |
| AFFILIATIONS | Harvard University |
| VERIFIED | No |
| TOTAL WORKS | 11 |
| TOTAL CITATIONS | 1 |
| WORKS AS AUTHOR | 11 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2010 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 1 |
Nutritionism, Revisited
In 1968, anthropologist Margaret Mead testified before the US Senate Committee on Nutrition and Human Needs. Criticizing the lack of action in the face of growing rates of starvation and malnutrition worldwide, she insisted that “it was important to realize that people don’t eat nutrition. They eat food” (Select Committee on Nutrition and Human Needs 1969: 153). Mead’s punchy utterance is rarely quoted fully or accurately today, but a slightly al…
At the Table’s Edge
On December 6, 2024, Gastronomica’s Editorial Collective met at Victoria College, the University of Toronto, for our annual members meeting. As part of the program, we organized a special roundtable on commensality, a topic often engaged by journal contributors. Proposed by H. Rosi Song, the theme of commensality is as much to do with whom we eat as with whom we don’t eat. Likewise, commensality’s inclusions and exclusions do not only implicate t…
Food in Place
Editorial| August 01 2023 Food in Place Lisa Haushofer Lisa Haushofer Lisa Haushofer is a senior research associate at the Chair of the History of Medicine at the University of Zurich and the incoming assistant professor of food history at the University of Amsterdam. Her research is located at the intersection of the histories of food, science, medicine, and environment. [email protected] Search for other works by this author on: This Site P…
Wonder Foods
Wonder Foods
The Miracle of Castelvetro
On the morning of March 4, 2020, wine flowed from the faucets of homes in the small Italian town of Castelvetro di Modena. When residents got up to brush their teeth and wash their faces, they were greeted with a generous flow of bright red, subtly sparkling liquid with notes of ripe berries, toasted nuts, and a hint of ginger. Alarmed at first, they called town officials. As it became clear that the liquid was nothing but Lambrusco and not harmf…
Pyrrhic Progress
Reviewed by: Pyrrhic Progress: The History of Antibiotics in Anglo-American Food Production by Claas Kirchhelle Lisa Haushofer Claas Kirchhelle. Pyrrhic Progress: The History of Antibiotics in Anglo-American Food Production. Critical Issues in Health and Medicine. New Brunswick: Rutgers University Press, 2020. 442 pp. Ill. $59.99 (978-0-8135-9147-6). In May 2021, a study found that British meat eaters failed to recognize the role of factory farms…
Anna Zeide, Canned
In 1933, the Visual Display Company designed a glass contraption that could be fitted onto cans to showcase a sample of the food hidden inside. The gadget was one of many strategies pursued by manufacturers and advertisers of canned foods to seek consumer trust in their product, to provide a (in this case, literal) window into the otherwise opaque content and production process of canned goods. In Canned: The Rise and Fall of Consumer Confidence …
Between Food and Medicine
In the nineteenth century, food and diet became central to a public health increasingly focused on individual behavior and on the cost of sickness. Because of its potential to impact the economic uptake of food inside individual bodies, digestion became a crucial site of physiological investigation in this context. Out of physiological research on digestion emerged a group of medicinal food products based on digestive enzymes (then referred to as…
Introduction
The history of food is “well and truly out of the academic wilderness.”1 Long a marginalized area of inquiry in both food studies programs and history departments, food history has moved into the historical mainstream since the early 2000s, and found institutionalization in conferences, journals, anthologies, and programs of study.2 The publication of companion guides to food history perhaps signaled this move most of all.3 In addition to being a…
The “Contaminating Agent” UNRRA, Displaced Persons, and Venereal Disease in Germany, 1945–1947
World War II created a large group of persecuted, homeless or stateless people who came to be united under the term “displaced persons” (DPs). The United Nations Relief and Rehabilitation Administration (UNRRA) was charged with the care of these individuals in various camps in Germany, although the military governments of the respective zones of occupation had ultimate authority over them. Among the various public health efforts directed toward D…
Introduction
The history of food is “well and truly out of the academic wilderness.”1 Long a marginalized area of inquiry in both food studies programs and history departments, food history has moved into the historical mainstream since the early 2000s, and found institutionalization in conferences, journals, anthologies, and programs of study.2 The publication of companion guides to food history perhaps signaled this move most of all.3 In addition to being a…
The “Contaminating Agent” UNRRA, Displaced Persons, and Venereal Disease in Germany, 1945–1947
World War II created a large group of persecuted, homeless or stateless people who came to be united under the term “displaced persons” (DPs). The United Nations Relief and Rehabilitation Administration (UNRRA) was charged with the care of these individuals in various camps in Germany, although the military governments of the respective zones of occupation had ultimate authority over them. Among the various public health efforts directed toward D…
Between Food and Medicine
In the nineteenth century, food and diet became central to a public health increasingly focused on individual behavior and on the cost of sickness. Because of its potential to impact the economic uptake of food inside individual bodies, digestion became a crucial site of physiological investigation in this context. Out of physiological research on digestion emerged a group of medicinal food products based on digestive enzymes (then referred to as…
Introduction
The history of food is “well and truly out of the academic wilderness.”1 Long a marginalized area of inquiry in both food studies programs and history departments, food history has moved into the historical mainstream since the early 2000s, and found institutionalization in conferences, journals, anthologies, and programs of study.2 The publication of companion guides to food history perhaps signaled this move most of all.3 In addition to being a…
Pyrrhic Progress
Reviewed by: Pyrrhic Progress: The History of Antibiotics in Anglo-American Food Production by Claas Kirchhelle Lisa Haushofer Claas Kirchhelle. Pyrrhic Progress: The History of Antibiotics in Anglo-American Food Production. Critical Issues in Health and Medicine. New Brunswick: Rutgers University Press, 2020. 442 pp. Ill. $59.99 (978-0-8135-9147-6). In May 2021, a study found that British meat eaters failed to recognize the role of factory farms…
Anna Zeide, Canned
In 1933, the Visual Display Company designed a glass contraption that could be fitted onto cans to showcase a sample of the food hidden inside. The gadget was one of many strategies pursued by manufacturers and advertisers of canned foods to seek consumer trust in their product, to provide a (in this case, literal) window into the otherwise opaque content and production process of canned goods. In Canned: The Rise and Fall of Consumer Confidence …
Wonder Foods
The Miracle of Castelvetro
On the morning of March 4, 2020, wine flowed from the faucets of homes in the small Italian town of Castelvetro di Modena. When residents got up to brush their teeth and wash their faces, they were greeted with a generous flow of bright red, subtly sparkling liquid with notes of ripe berries, toasted nuts, and a hint of ginger. Alarmed at first, they called town officials. As it became clear that the liquid was nothing but Lambrusco and not harmf…
Food in Place
Editorial| August 01 2023 Food in Place Lisa Haushofer Lisa Haushofer Lisa Haushofer is a senior research associate at the Chair of the History of Medicine at the University of Zurich and the incoming assistant professor of food history at the University of Amsterdam. Her research is located at the intersection of the histories of food, science, medicine, and environment. [email protected] Search for other works by this author on: This Site P…
Wonder Foods
Nutritionism, Revisited
In 1968, anthropologist Margaret Mead testified before the US Senate Committee on Nutrition and Human Needs. Criticizing the lack of action in the face of growing rates of starvation and malnutrition worldwide, she insisted that “it was important to realize that people don’t eat nutrition. They eat food” (Select Committee on Nutrition and Human Needs 1969: 153). Mead’s punchy utterance is rarely quoted fully or accurately today, but a slightly al…
At the Table’s Edge
On December 6, 2024, Gastronomica’s Editorial Collective met at Victoria College, the University of Toronto, for our annual members meeting. As part of the program, we organized a special roundtable on commensality, a topic often engaged by journal contributors. Proposed by H. Rosi Song, the theme of commensality is as much to do with whom we eat as with whom we don’t eat. Likewise, commensality’s inclusions and exclusions do not only implicate t…
Culinary Culture and Tourism (7 works) · Medicine (4 works) · Political science (4 works) · Environmental health (3 works) · Law (3 works) · Public health (3 works) · Agriculture (2 works) · Art (2 works) · Biology (2 works) · Business (2 works)