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Inventing Baby Food$
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Amy Bentley

Print publication date: 2014

Print ISBN-13: 9780520277373

Published to California Scholarship Online: January 2015

DOI: 10.1525/california/9780520277373.001.0001

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PRINTED FROM CALIFORNIA SCHOLARSHIP ONLINE (www.california.universitypressscholarship.com). (c) Copyright University of California Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CALSO for personal use.date: 27 September 2021

Industrialization, Taste, and Their Discontents

Industrialization, Taste, and Their Discontents

The 1960s to the 1970s

Chapter:
(p.71) Three Industrialization, Taste, and Their Discontents
Source:
Inventing Baby Food
Author(s):

Amy Bentley

Publisher:
University of California Press
DOI:10.1525/california/9780520277373.003.0004

Commercial baby food was prepared with salt, sugar, and other additives, just as were all other kinds of industrially processed food. Thus, from a very young age, Americans were introduced to—and thus acclimated to—the tastes and textures of industrially processed food. By the mid-1970s, the landscape of infant food and feeding in the United States had begun to shift. Critics saw the early use of commercial baby food as acclimating babies to a diet high in sugar, salt, and the tastes and textures (along with the fat) of the industrial American diet—a diet that medical studies were beginning to find correlated with numerous health problems.

Keywords:   additives in baby food, McGovern Senate hearings, consumer activism, contaminants in baby food

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