Food for thought


“Food is polysaturated with culture” says Steven Shapin in a review of several books on the Atkins diet. This is a reflective piece from the London Review of Books, noted here as many OCLC conversations seem to be like those observed by the author among his colleagues:

Even asking the question elicited a torrent of second-hand expert commentary – on glycemic indices, net carbs, insulin-resistance and the effect of a high-protein diet on HDL and LDL-cholesterol. So this is one way, and perhaps one of the very few ways, in which Harvard resembles anywhere else in the world. [LRB | Steven Shapin : The Great Neurotic Art]



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