Bancroft Library Roundtable: From Kitchen Tables to Laboratories: Nutritional Science at UC Berkeley, 1895-1930
Lecture | April 19 | 12-1 p.m. | Faculty Club, Lewis-Latimer Room
Kimberly Killion, doctoral candidate, History, and Bancroft Library Study Award recipient, UC Berkeley
During the late nineteenth century, scientists from various fields began conducting experiments that would change the way most Americans defined, chose, and related to food. Forming the nascent field of nutritional science, this network of scientists included UC Berkeley's first professor of nutrition, Myer Jaffa, who began conducting research on human nutrition in the 1890s. This research largely took place at the tables of his subjects, where he observed their dietary choices and health. By 1930, when Professor Agnes Fay Morgan led nutritional research at Berkeley, the science had shifted dramatically from field research to laboratory research. Drawing from the Jaffa and Morgan collections housed in The Bancroft Library, Killion will discuss the development of nutritional science on campus during a transformative period in American food history.