Krusche R (2019)
Publication Language: English
Publication Type: Book chapter / Article in edited volumes
Publication year: 2019
Publisher: Routledge
Edited Volumes: Routledge Handbook of Food in Asia
City/Town: New York
Pages Range: 251-262
This chapter traces the publication and education efforts of China’s Ministry of Health in the Maoist period in the realm of nutrition sciences as a means to strengthen the national body. In looking at protein and vitamin C specifically, the idea of nutritional governmentality is explored. In the end a scientific picture of the body arises that could be controlled and used by a knowledgeable authority to its advantage. Where the body was split up into its different functions and parts in the wake of the scientification of China, food as a formerly sensual but necessary concept underwent the same fragmentation, that is, macro and micro nutrients.
APA:
Krusche, R. (2019). Shaping Nutrition - The Role of State Institutions in the Production of Nutritional Knowledge in Maoist China. In Leung-Salobir, Cecilia (Eds.), Routledge Handbook of Food in Asia. (pp. 251-262). New York: Routledge.
MLA:
Krusche, Renée. "Shaping Nutrition - The Role of State Institutions in the Production of Nutritional Knowledge in Maoist China." Routledge Handbook of Food in Asia. Ed. Leung-Salobir, Cecilia, New York: Routledge, 2019. 251-262.
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