| Spring 2009 | Volume 24, Number 2 | Findings Magazine |  |
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Features: Food for the 21st Century Research News: Food & Transitions Observatory News |
From the Archives: A Kellogg LegacyAmong the nearly 30,000 items in the Janice Bluestein Longone Culinary Archive at the University of Michigan Clements Library are dozens of books, pamphlets, recipes, and guides by and about John Harvey Kellogg, his wife, Ella, and his brother W.K., founder of the Kellogg Company. Both brothers opposed smoking and drinking alcohol and favored a diet rich in fruits, vegetables, and whole grains, and low in salt and fat. Much of their advice “is what we teach in public health today,” says Anita Sandretto, former head of the SPH Human Nutrition Program. And some of their advice, she adds, “is off the wall.” Witness the photograph, at bottom left in the collage above, of a “liver douche”—part of the health regimen at John Harvey’s sanitarium in Battle Creek, Michigan. The brothers’ legacy endures not only at the Clements but at SPH, where over the years efforts to promote health and prevent disease have received much generous support from the Kellogg Foundation. 1 Reader Comments
May 26, 2009 at 04:52 PM
Posted By Jan Longone
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Thank you for sharing with your readers some of the materials in the Janice Bluestein Longone Culinary Archive at the Clements Library. We invite all scholars and authors to investigate our many culinary holdings relevant to the public health field, including, for example, materials on Ellen Richards, the home economics movement, diet, nutrition, health, Sylvester Graham, feeding children, etc.