Lisa Haushofer's book explores the development and marketing of “wonder foods” in Britain and the United States between 1840 and 1940. “Wonder foods” were products, created by humans, that responded to people's desire for easy solutions to difficult health and food supply problems. The men who developed “wonder foods” believed science, technology, and white male experts could transform the food environment by maximizing nutrition and minimizing waste. Concentrated meat biscuits could relieve food transportation pressures for European and American armies while providing nutritious food for soldiers. Fortified bread could eliminate the vitamin deficiencies created by monoculture and industrial food production. “Predigested” or “artificially digested” foods would make human digestion more efficient by employing animal digestive elements. Corn flakes, produced with scientifically enhanced Native food knowledge, would augment overall human health and lead to race betterment.

The idea that scientifically and technologically driven evolution would lead to human progress motivated many...

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