STS 重鎮 Steven Shapin 2024 年底的新書 Eating and Being (2025/Jan.)

 大家好，新書資訊與參考。

STS/SSK 的重鎮 Steven Shapin （臺灣STS朋友比較熟悉的，大概是他與夏佛1985合著的經典《利維坦與空氣泵浦》，還有他1994的《真理的社會史》二書）2024 年底的新書出版：Eating and Being: A History of Ideas about Our Food and Ourselves

Steven Shapin, Eating and Being: A History of Ideas about Our Food and Ourselves - University of Chicago Press, November 2024 （裡面有其有趣的 table of contents)

New Books discussion with Kelly Spivey Kelly Spivey 和Shapin討論關於此書的訪談共40分鐘。請見這裡的網址。

近二三十年，Shapin 就常在研究這方面的問題，參考他2010的文集 Never Pure, 就可以看到這個軌跡。他所討論的19世紀以前的"Dietetics"，在當代已經失去了過去歐洲那長久的意義，現在的中文翻譯（「營養學」）自然也無法再呈現其意義。

What we eat, who we are, and the relationship between the two.
    Eating and Being is a history of Western thinking about food, eating, knowledge, and ourselves. In modern thought, eating is about what is good for you, not about what is good. Eating is about health, not about virtue. Yet this has not always been the case. For a great span of the past—from antiquity through about the middle of the eighteenth century—one of the most pervasive branches of medicine was known as dietetics, prescribing not only what people should eat but also how they should order many aspects of their lives, including sleep, exercise, and emotional management. Dietetics did not distinguish between the medical and the moral, nor did it acknowledge the difference between what was good for you and what was good. Dietetics counseled moderation in all things, where moderation was counted as a virtue as well as the way to health. But during the nineteenth century, nutrition science began to replace the language of traditional dietetics with the vocabulary of proteins, fats, carbohydrates, and calories, and the medical and the moral went their separate ways. Steven Shapin shows how much depended upon that shift, and he also explores the extent to which the sensibilities of dietetics have been lost.
    Throughout this rich history, he evokes what it felt like to eat during another historical period and invites us to reflect on what it means to feel about food as we now do. Shapin shows how the change from dietetics to nutrition science fundamentally altered how we think about our food and its powers, our bodies, and our minds.