The Symbolization of Eggs in American Culture: A Sociologic Analysis

REFERENCES

• Belasco W: Food, morality, and social reform. In Brandt AM, Rozin P (ed): ‘Morality and Health.’ New York: Rutgers University Press, pp 185–200, 1994.
   Google Scholar
• Lofland J: Collective behavior: The elementary forms. In Curtis RL, Aguirre BE (eds): ‘Collective Behavior.’ Boston: Allyn and Bacon, pp 70–75, 1993.
   Google Scholar
• Anderson C: The food information war: Consumer rights and industry prerogatives. In Mauer D, Sobal J (eds): ‘Eating Agendas: Food and Nutrition as Social Problems.’ New York: Aldine DeGruyter, pp 85–110, 1995.
   Google Scholar
• Levenstein H: ‘Paradox of Plenty: A Social History of Eating in Modern America.’ New York: Oxford University Press, 1993.
   Google Scholar
• Tolan A, Robertson J, Orton CR, Head MJ, Christie AA, Milburne BA: 5. The chemical composition of eggs. Br J Nutr 31: 185–200, 1973.
   Web of Science ®Google Scholar
• Cox C: ‘Storefront Revolution: Food Co-ops and the Counterculture.’ New Brunswick: Rutgers University Press, 1994.
   Google Scholar
• Crotty P: ‘Good Nutrition? Fact & Fashion in Dietary Advice.’ St. Leonards: Allen & Unwin, 1995.
   Google Scholar
• Sims LS: ‘The Politics of Fat: Food and Nutrition Policy in America.’ Armonk: M. E. Sharpe, 1998.
   Google Scholar
• Belasco WJ: ‘Appetite for Change: How the Counterculture Took on the Food Industry.’ Updated edition. Ithaca: Cornell University Press, 1993.
   Google Scholar
• ‘Reader’s Guide to Periodical Literature.’ Bronx: H. W. Wilson, 1940–1999.
   Google Scholar
• Schmid TM, Kaiser HM: Egg advertising, dietary cholesterol concerns, and U.S. consumer demand. Agricultural and Resource Economics Review 23: 43–52, 1998.
   Google Scholar
• Ibarra PR, Kitsuse JI: Vernacular constituents of moral discourse: An interactionist proposal for the study of social problems. In Miller G, Holstein JA (eds): ‘Constructivist Controversies: Issues in the Study of Social Problems.’ New York: Aldine De Gruyter, pp 131–152, 1993.
   Google Scholar
• Hauser G: ‘The Gayelord Hauser Cookbook.’ New York: Van Rees Press, 1946.
   Google Scholar
• Bishop LF Jr., Bennett RV: Diet and heart disease. Hygia 18[October]: 323–325+3 1940.
   Google Scholar
• Tisdale D: Seven smart ways to serve that egg a day. Woman’s Home Companion 69[April]: 102–103, 1942.
   Google Scholar
• Pope A, Pope F: ‘Antoinette Pope’s School Cookbook.’ New York: Macmillan, 1954.
   Google Scholar
• Spencer SM: Are you eating your way to arteriosclerosis? Saturday Evening Post 223[September 11]: 38–40+6, 1950.
   Google Scholar
• Stover BM: Eggs - Plain and Fancy. Parent’s Magazine 32[March]: 63, 1957.
   Google Scholar
• Four fats in the blood: Which cause heart attacks? Time 83[June 19]: 66–67, 1964.
   Google Scholar
• Blakeslee A: Can diet prevent heart attacks? Saturday Evening Post 237[January 25]: 66–67, 1964.
   Google Scholar
• The fat debate. Newsweek 86[November 23]: 28, 1970.
   Google Scholar
• Latest on heart disease: New theories and treatments. U.S. News and World Report 104 [February 2]: 49, 1976.
   Google Scholar
• A few kind words for cholesterol. Time 115[June 4]: 51, 1980.
   Google Scholar
• Cholesterol counts. Newsweek 97[January 19]: 89, 1981.
   Google Scholar
• The great American breakfast. Consumer Reports [27August]: 410–411, 1989.
   Google Scholar
• Wallis C: Hold the eggs and butter. Time 123[March 26]: 56–63, 1984.
   Google Scholar
• Lemonick MD: Eat your heart out. Time 138[July 19]: 40–43+8, 1999.
   Google Scholar
• Sax R, Simmons M: Re-thinking eggs. Bon Apetit 44[April]: 132–134, 1994.
   Google Scholar
• Ask Tufts Experts column: Tuft’s researcher questions study that appears to crack egg’s unhealthful image. Tufts University Health and Nutrition Newsletter 17[June]: 3, 1999.
   Google Scholar
• Liebman B: Heart disease: How to lower your risk. Nutrition Action Newsletter 22[No.8]: 6, 1995.
   Google Scholar
• Bogert J: ‘Nutrition and Physical Fitness.’ Philadelphia: W. B. Saunders, 1941.
   Google Scholar
• Gofman JW: ‘What Do We Know about Heart Attacks?’ New York: Putnam, 1958.
   Google Scholar
• D’Alonzo CA: ‘Heart Disease, Blood Pressure, and Strokes.’ Houston: Gulf, 1960.
   Google Scholar
• Revell DY: ‘Cholesterol Control Cookery.’ New York: Carlton Press, 1961.
   Google Scholar
• Mayer J: ‘A Diet for Living.’ New York: David McKay, 1975.
   Google Scholar
• Byrd OE, Byrd TR: ‘Medical Readings on the Heart.’ San Francisco: Boyd and Franser, 1973.
   Google Scholar
• McWilliams, M: ‘Food Fundamentals,’ 2nd ed. New York: John Wily and Sons, 1974.
   Google Scholar
• Briggs GM, Calloway DH: ‘Nutrition and Physical Fitness,’ 11th ed. New York: Holt, Reinhart, and Winston, 1984.
   Google Scholar
• McDougall JA, McDougall M: ‘The New McDougall Cookbook.’ New York: Dutton, 1993.
   Google Scholar
• Sizer FS: ‘Hamilton and Whitney’s Nutrition: Concepts and Controversies,’ 6th ed. Minneapolis/St. Paul: West, 1994.
   Google Scholar
• Hegarty V: ‘Nutrition, Food, and the Environment.’ Minneapolis/St. Paul: Eagan Press, 1995.
   Google Scholar
• American Heart Association Website: americanheart.org
   Google Scholar
• Inter-Society Commission on Heart Disease: The primary prevention of heart arteriosclerosis. Circulation 42: A-55, 1970.
   Google Scholar
• American Health Foundation: Position statement on diet and coronary heart disease. Prev Med 1: 255–286, 1972.
   PubMedGoogle Scholar
• American Medical Association and the National Academy of Sciences: Diet and coronary heart disease. JAMA 22: 6047–6048, 1972.
   Google Scholar
• National Institutes of Health Task Force: Heart Attacks. Medicine for the Layman. National Institutes of Health, 1980.
   Google Scholar
• American Dietetic Association Website: eatright.org
   Google Scholar
• U.S. Department of Health and Human Services: ‘Healthy People 2000: Midcourse Review and 1995 Revisions.’ Boston: Jones and Bartlett, 1996.
   Google Scholar
• Egg Nutrition Center: American Egg Board Website: www.aeb.org
   Google Scholar
• Blackburn H: Diet and mass hyperlipidemia: A public health view. In Levy RI, Rifkind DB, Dennis BH, Ernst N (eds): ‘Nutrition, Lipids, and Coronary Heart Disease.’ New York: Raven Press, pp 309–347, 1979.
   Google Scholar
• Gormley TR, Downey G, O’Beirne D: ‘Food, Health, and the Consumer.’ New York: Elsevier, 1987.
   Google Scholar
• Guthrie JF, Derby BM, Levy AS: What people know and don’t know about nutrition. In Frazao E (ed): ‘America’s Eating Habits: Changes and Consequences.’ Washington DC: Economic Research Service USDA, 243–280, 1999.
   Google Scholar
• Beardsworth A, Keil T: ‘Sociology on the Menu: An Invitation to the Study of Food and Society.’ New York: Routledge, 1997.
   Google Scholar
• Sellerberg, AM: In food we trust? Vitally necessary confidence and unfamiliar ways of attaining it. In Furst EL, Prattalla R, Ekjstrom M, Holm L, Kjaernes U: (eds): ‘Palatable Worlds: Sociocultural Food Studies.’ Oslo: Solum Forlag, pp 193–202, 1991.
   Google Scholar
• Gilbert L: What’s next and what Americans think about eggs. Presented at the AGB/ENC Health Communicators Conference, Amelia Island, FL, February 26–27, 2000.
   Google Scholar