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[null,"1.","Record Nr.",null,"UNINA9910785333703321"]
[null,null,"Autore",null,"Peña Carolyn Thomas de la"]
[null,null,"Titolo",null,"Empty pleasures [[electronic resource] ] : the story of artificial sweeteners from saccharin to Splenda / / by Carolyn de la Peña"]
[null,null,"Pubbl/distr/stampa",null,"Chapel Hill, NC, : University of North Carolina Press, c2010"]
[null,null,"ISBN",null,"1-4696-0495-7"]
[{"$nulls":4},"0-8078-7967-3"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (292 p.)"]
[null,null,"Disciplina",null,"664/.5"]
[null,null,"Soggetti",null,"Nonnutritive sweeteners - History"]
[{"$nulls":4},"Sweeteners - History"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"False scarlet : healthful sugar vs. adulterous saccharin in the early twentieth century -- Alchemic ally : women's creativity and control in saccharin and cyclamates -- Diet men : the food-pharma origins of artificially sweetened products -- Prosperity stomachs and prosperous women : diet entrepreneurs -- Saccharin rebels : the right to risky pleasure in 1977 -- Nutrasweet nation : profit, peril, and the promise of a free lunch -- Conclusion : Splenda, sugar, and what mother nature intended."]
[null,null,null,"Sommario/riassunto","Sugar substitutes have been a part of American life since saccharin was introduced at the 1893 World's Fair. In Empty Pleasures, the first history of artificial sweeteners in the United States, Carolyn de la Pena blends popular culture with business and women's history, examining the invention, production, marketing, regulation, and consumption of sugar substitutes such as saccharin, Sucaryl, NutraSweet, and Splenda. She describes how saccharin, an accidental laboratory by-product, was transformed from a perceived adulterant into a healthy ingredient. As food producers and pharmaceutica"]