‘The True Food of the Brain’ : protéines et constructions raciales en Angleterre, 1840-1910
In the eighteenth century, meat became strongly associated with English national identity and was often used in discourses about national differences. This article seeks to analyze how, from the 1840s to WWI, the development of food chemistry—a science then primarily concerned with the importance of...
Enregistré dans:
| Dans: | URI:https://journals.openedition.org/cve, |
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| Auteur principal: | |
| Format: | Article ou chapitre numérique |
| Langue: | Français |
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Cahiers victoriens et édouardiens
2023
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| Accès en ligne: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |