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Nutrition and the Chemical Senses Problems and Opportunities a
Author(s) -
HEGSTED D. MARK
Publication year - 1989
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/j.1749-6632.1989.tb20965.x
Subject(s) - taste , ethnic group , calorie , context (archaeology) , food science , psychology , social environment , sociology , social psychology , history , chemistry , medicine , social science , anthropology , endocrinology , archaeology
Atwater's charts reduced the smell, taste, texture and weight of food to an essential nutritional line…. Were we today less accustomed to tables of proteins and calories, we might find it implausible that the son of a Temperance minister could entirely reconstrue the meanings of foods without reference to taste, ethnic tradition, or social context. Yet that is what Atwater did. (H. Schwartz, Never Satisfied , Viking Press, 1986)