In the description of the ELIZA Test to determine if a foodis gluten-free, Hofflin states that 0.003–0.005 g gluten per100 g of the food is equivalent to 3–5 parts per million(p.p.m.) of gluten. The detectability of gluten is improving asthe years go by because better tests are developed. Thecurrent detectability is less than 5 p.p.m., as stated, but thisequates to 0.0005 g gluten per 100 g of the food.

Hofflin describes MSG as being produced from naturallyoccurring sugars; however, MSG is refined from theglutamate after hydrolysis of the protein. The resultingglutamic acid is converted to its monosodium salt (MSG).

There are a few other explanations that may be slightlyquestionable, but they do not detract from the overall use-fulness of the book as a good educator for the general publicfor terms used in the area of gluten-free food production.

The book can be recommended to dietitians who are notimmersed in this area of dietetics. The short descriptions arerelevant and useful, but in some cases over-simplified. Theindications of whether or not the product is gluten-free willmake it a good reference book to have on hand.

Kim Faulkner-Hogg, PhD, APDDietitian, RPAH Allergy Unit

Camperdown, New South Wales, Australia

Food, Morals and Meaning: ThePleasure and Anxiety of Eating.Second edition

Coveney J. Routledge, Abingdon, UK, 2006, 188 pages,$19.99, ISBN 9780415376211This interesting book based on Foucaultian theory providesanother valuable paradigm to explain the complex environ-ment of food, diet, nutrition, and the health and wellbeing ofman. The content has been drawn from much of the originaltext with no apparent change to the conclusions.

The chapter headings give a strong hint of what is tocome, such as ‘The nutritional policing of families’ (Chapter6) and the new content material found in ‘The governmen-

tality of girth’ (Chapter 10) that is highly relevant to theobesity ‘epidemic’.

Three questions are posed thesis-like in the introduction,form the main themes of the book, and are summarisedin the conclusions. There is an index and extensivebibliography.

The reader immediately steps into the moral, ethical andsocial aspects of food and nutrition. Foucault theory analysesthe results of discourse and the relationships between powerand knowledge to develop a framework of technologies(strategies).

The waves of dietary reform through the ages are followedby critical examination of the historical models that havebeen used by other Australian authors (scientific, sociologi-cal, medical). In so doing, a different historical model ofnutrition through food morality and governmentality beginsto emerge.

Nutrition provides many opportunities to regard the bodyas a subject-object and wage war around and about it.Governmentality through the combination of science andmoral conduct is apparent in most levels of current nutritionpractice such as the state, the food supply, the institution,the school, the home and oneself.

The rich tapestry of thought-provoking content requires afairly high level of understanding. The reader who is notversed in sociology may find it easier to read the ‘Introduc-tion’ and ‘Conclusions’ (Chapter 11) and leave until later‘Foucault discourse, power and the subject’ (Chapter 1).

This book is likely to stand the test of time and provide anoutline for future debates about whether dietary reform isnecessary and, if so, how it can be achieved. This book,which is significantly cheaper than the first edition, is essen-tial reading in the fields of food and health policy, sociology,dietetics and nutrition, and will be of interest to all thosefascinated by food.

Beverley Wood, PhD, APDVictorian Local Governance Association

Carlton, Victoria, Australia

Book Reviews

© 2007 The AuthorsJournal compilation © 2007 Dietitians Association of Australia

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