Paleo, raw diets, high carb, low carb, juice fasts–diet crazes seem to pop up every week, and you may be surprised to know that things weren’t terribly different even before everyone was posting their açaí bowls on Instagram. The ways we have thought about food and health have always been a focus of scientific interest, which lead to some pretty odd fads in the 19th century–the most popular of which being enzyme-enriched foods. Referred to as “artificially-digested,” these foods are representative of not only how those of the Victorian Era viewed eating, but also their understanding of disease and human biology.
Join medical doctor and historian Lisa Haushofer of the Chemical Heritage Foundation as she leads you through what it was like to eat in the nineteenth century, similarities with modern times, and how exactly we thought digestion worked back then.
Science on Tap is a monthly science cafe at National Mechanics with rotating hosts and speakers on the second Monday of each month. The event features a presentation by a local expert followed by a lively discussion.
Science on Tap: Eat Well With This One Trick: The Enzyme Craze of the 19th Century
Monday, June 13 at 6 p.m.
National Mechanics, 22 S 3rd Street