Nature's Perfect Food: How Milk Became America's Drink / Edition 1

Nature's Perfect Food: How Milk Became America's Drink / Edition 1

by E. Melanie Dupuis, Mary Brydon-Miller
     
 

For over a century, America's nutrition authorities have heralded milk as "nature's perfect food," as "indispensable" and "the most complete food." These milk "boosters" have ranged from consumer activists, to government nutritionists, to the American Dairy Council and its ubiquitous milk moustache ads. The image of milk as wholesome and body-building has a long

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Overview

For over a century, America's nutrition authorities have heralded milk as "nature's perfect food," as "indispensable" and "the most complete food." These milk "boosters" have ranged from consumer activists, to government nutritionists, to the American Dairy Council and its ubiquitous milk moustache ads. The image of milk as wholesome and body-building has a long history, but is it accurate?

Recently, within the newest social movements around food, milk has lost favor. Vegan anti-milk rhetoric portrays the dairy industry as cruel to animals and milk as bad for humans. Recently, books with titles like, "Milk: The Deadly Poison," and "Don't Drink Your Milk" have portrayed milk as toxic and unhealthy. Controversies over genetically-engineered cows and questions about antibiotic residue have also prompted consumers to question whether the milk they drink each day is truly good for them.

In Nature's Perfect Food Melanie Dupuis illuminates these questions by telling the story of how Americans came to drink milk. We learn how cow's milk, which was associated with bacteria and disease became a staple of the American diet. Along the way we encounter 19th century evangelists who were convinced that cow's milk was the perfect food with divine properties, brewers whose tainted cow feed poisoned the milk supply, and informal wetnursing networks that were destroyed with the onset of urbanization and industrialization. Informative and entertaining, Nature's Perfect Food will be the standard work on the history of milk.

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Product Details

ISBN-13:
9780814719381
Publisher:
New York University Press
Publication date:
02/01/2002
Edition description:
New Edition
Pages:
310
Product dimensions:
5.90(w) x 8.90(h) x 0.90(d)

Table of Contents

Acknowledgments
Pt. IConsumption
1Why Milk?3
2The Perfect Food Story17
3Why Not Mother? The Rise of Cow's Milk as Infant Food in Nineteenth-Century America46
4The Milk Question: Perfecting Food as Urban Reform67
5Perfect Food, Perfect Bodies90
Pt. IIProduction
6Perfect Farming: The Industrial Vision of Dairying125
7The Less Perfect Story: Diversity and Farming Strategies144
8Crisis: The "Border-Line" Problem165
9Alternative Visions of Dairying: Productivism and Producerism in New York, Wisconsin, and California183
10The End of Perfection210
Afterword241
Notes244
Bibliography271
Index297
About the Author311

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