The aim of this Project is to investigate the relationships between health, food and science, particularly medical and chemical concepts, in Brazilian and foreign cookbooks published between 1840 and 1889. The main object of this study will be Justus von Liebig`s ideas (1803-1873). The observations by that time indicating the importance of nitrogen for human diet lead the German chemist to propose a classification system differentiating non-nitrogenous and nitrogenous foods. We will analyze the influence of his ideas, as well as other scientific ideas of the period, into cookbooks published during that time. These are, in turn, related to discussions about nutrition and health that helped to determine the concept of an ideal diet for that time. This analysis will be undertaken through the intersection of historiographical, epistemic and contextual spheres of analysis, used in studies of history of Science by our Program.
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