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Food science, race, and the Nation in Colombia

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dc.creatorPohl Valero, Stefanspa
dc.date.accessioned2020-08-28T15:49:14Z
dc.date.available2020-08-28T15:49:14Z
dc.date.created2016-11spa
dc.description.abstractAt the beginning of the 19th century, Colombian physicians thought of food as an essential factor in shaping human character and corporeality. Framed in a neo-Hippocratic system, health and racial differences were related not only to climate but also to the connection between food qualities and humoral fluids. For example, it was believed that the tendency to eat cold and moist food, as well as greasy substances, was one of the reasons why people in warm regions of Colombia were choleric, phlegmatic, and indolent. By midcentury, it was further argued that each regional type—a local racialized categorization based on geographic determinism—had certain diet habits and physiological characteristics that explained its character (sober, obedient, lazy, industrious, etc.), and that made this type “naturally” suitable for different kinds of work. During this period, the working population’s diet was not perceived to be a social problem requiring regulation, at least not by the government. In the midst of liberal reforms, the political elites were more focused on the economic and genetic integration (“whitening”) of highland Indians, and to a lesser extent blacks, than on producing a supposed “better race” through nourishment.eng
dc.format.mimetypeapplication/pdf
dc.identifier.doihttps://doi.org/10.1093/acrefore/9780199366439.013.321
dc.identifier.issnISBN: 9780199366439
dc.identifier.urihttps://repository.urosario.edu.co/handle/10336/28502
dc.language.isoengspa
dc.publisherOxford University Pressspa
dc.relation.citationTitleOxford Research Encyclopedia of Latin American History
dc.relation.ispartofOxford Research Encyclopedia of Latin American History, ISBN: 9780199366439 (2016); 27 pp.spa
dc.relation.urihttps://oxfordre.com/latinamericanhistory/view/10.1093/acrefore/9780199366439.001.0001/acrefore-9780199366439-e-321?rskey=g8v4CX&result=18spa
dc.rights.accesRightsinfo:eu-repo/semantics/openAccess
dc.rights.accesoAbierto (Texto Completo)spa
dc.sourceOxford Research Encyclopedia of Latin American Historyspa
dc.source.instnameinstname:Universidad del Rosario
dc.source.reponamereponame:Repositorio Institucional EdocUR
dc.subject.keywordFood sciencespa
dc.subject.keywordRacespa
dc.subject.keywordNationspa
dc.subject.keywordColombiaspa
dc.subject.keywordEugenicsspa
dc.subject.keywordSocial engineeringspa
dc.subject.keywordPhysiological regenerationspa
dc.subject.keywordHuman machinespa
dc.subject.keywordNutritionspa
dc.subject.keywordDietspa
dc.subject.keywordModern citizenspa
dc.titleFood science, race, and the Nation in Colombiaspa
dc.title.TranslatedTitleLa ciencia de los alimentos, la raza y la nación en Colombiaspa
dc.typebookParteng
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersion
dc.type.spaParte de librospa
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