Flavor Added: The Sciences Of Flavor And The Industrialization Of Taste In America

In the mid-nineteenth century, flavor additives - volatile organic chemicals with desirable aromatic qualities - began to be used to flavor sugary confections, carbonated beverages, and other mass-marketed delights. By the mid-twentieth century, added flavors had become ubiquitous in processed, packaged foods; a sophisticated, technoscientific, and globe-spanning industry had emerged that specialized in their production. Drawing on history of science and technology, business history, and cultural history, Flavor Added investigates the history of synthetic flavor additives, the systems of scientific and technical knowledge that emerged to create these substances, and their social and cultural consequences. Focusing primarily on the United States, Flavor Added traces the origins and development of both flavor chemistry and sensory science, illuminating their entangled roots in private industry, regulatory laboratories, USDA research experiment stations, the US military, and academic institutions. Several chapters take on the technologies and tools of flavor creation, including the taste panel, the flavor profile, and the combined gas chromatograph-mass spectrometer. This dissertation also documents the professional history of flavorists, the highly specialized scientific craft-workers who develop and design flavor additives

Special Libraries, October-November 1974

Volume 65, Issue 10-11https://scholarworks.sjsu.edu/sla_sl_1974/1007/thumbnail.jp

Accounting for taste : regulating food labeling in the "affluent society," 1945-1995

Thesis (Ph. D. in History, Anthropology, and Science, Technology and Society (HASTS))--Massachusetts Institute of Technology, Program in Science, Technology and Society, 2011.Cataloged from PDF version of thesis.Includes bibliographical references (p. 456-493).This dissertation traces a transformation in the U.S. Food and Drug Administration's governance of food markets during the second half of the 20th century. In response to new correlations between diet and risk of disease, anxieties about (over)abundant food supplies, and changing notions of personal versus collective responsibility in an affluent society, the FDA changed how it regulated food labeling. Following WWII, the agency developed a set of standard recipes with fixed common name labels (such as "peanut butter" or "tomato soup"), or "standards of identity," for all mass-produced foods. However, the appearance of new diet foods and public health concerns undermined this system. Beginning in the 1970s, the FDA shifted its policies. Rather than rely on standardized identities, the agency required companies to provide informative labels such as the ingredients panel, nutrition labels, and various science-based health claims. Agency officials believed that such information would enable consumers to make responsible health decisions through market purchases. Food labeling is explored as a regulatory assemblage that draws together a variety of political, legal, corporate, and technoscientific interests and practices. The five chapters are organized chronologically. The first two describe how a shift in focus among nutrition scientists from concern for the undernourished to a concern with overeating led to the introduction onto the market of engineered foods capitalizing off popular interest in diet and health. A middle chapter describes a series of institutional scandals that generated the political animus to change the FDA's system, and registered a broader "shock of recognition" that Americans' views about food and food politics had changed. The final two chapters describe the introduction of "Nutrition Information" labeling in the 1970s and the mandatory "Nutrition Facts" panel in the 1990s. By looking at the regulation of labels as a kind of public-private infrastructure for information, the turn to compositional labeling can be understood not merely as a shift in representation-from whole foods to foods as nutrients-but more broadly as a retooling of food markets to embed notions about personal responsibility for health into the ways that food was designed, marketed, and consumed.by Xaq Zachary Frohlich.Ph.D.in History, Anthropology, and Science, Technology and Society (HAST

38th Rocky Mountain Conference on Analytical Chemistry

Final program, abstracts, and information about the 38th annual meeting of the Rocky Mountain Conference on Analytical Chemistry, co-sponsored by the Colorado Section of the American Chemical Society and the Rocky Mountain Section of the Society for Applied Spectroscopy. Held in Denver, Colorado, July 21-26, 1996

Pharmaceutical R&D: Costs, Risks, and Rewards

This report focuses mainly on the economic side of the R&D process. Pharmaceutical R&D is an investment, and the principal characteristic of an investment is that money is spent today in the hopes of generating even more money in the future

36th Rocky Mountain Conference on Analytical Chemistry

Program, abstracts, and information about the 36th annual meeting of the Rocky Mountain Conference on Analytical Chemistry, co-sponsored by the Colorado Section of the American Chemical Society and the Rocky Mountain Section of the Society for Applied Spectroscopy. Held in Denver, Colorado, July 31 - August 5, 1994

Clemson Newsletter, 1969-1971

Information for the faculty and staff of Clemson Universityhttps://tigerprints.clemson.edu/clemson_newsletter/1004/thumbnail.jp