Vegetarianism: Movement Or Moment: Promoting A Lifestyle For Cult Change

Notes

Notes Preface 1. See Joseph G. Gambone, “Octagon City,” American History Illustrated 10 (1975): 11–15; David P. Edgell, “Charles Lane at Fruitlands,” New England Quarterly 33 (1960): 374–377; Richard Francis, “Circumstances and Salvation: The Ideology of the Fruitlands Utopia,” American Quarterly 25 (1973): 202–234; James Whorton, Crusaders for Fitness: The History of American Health Reformers (Princeton, N.J.: Princeton University Press, 1982); Janet Barkas, The Vegetable Passion (New York: Charles Scribner’s Sons, 1975); and Anne Murcott, ed., The Sociology of Food and Eating (Aldershot, England: Gower, 1983). 2. For studies by sociologists in the United States, see Paul Amato and Sonia Partridge, The New Vegetarians: Promoting Health and Protecting Life (New York: Plenum, 1989). For studies by sociologists in the United Kingdom , see Alan Beardsworth and Teresa Keil, “The Vegetarian Option: Varieties , Conversions, Motives, and Careers,” Sociological Review 40 (1992): 253–293. For research by nutritional scientists and dietitians, see Johanna Dwyer et al., “The New Vegetarians: Who Are They?” Journal of the American Dietetic Association 62 (1973): 503–509; Johanna Dwyer et al., “The New Vegetarians: The Natural High?” Journal of the American Dietetic Association 65 (1974): 529–536; Jeanne H. Freeland-Graves, Sue Greninger, and Robert K. Young, “A Demographic and Social Profile of Age- and SexMatched Vegetarians and Nonvegetarians,” Journal of the American Dietetic Association 86 (1986): 907–913; Jeanne H. Freeland-Graves et al., “Health Practices, Attitudes, and Beliefs of Vegetarians and Nonvegetarians ,” Journal of the American Dietetic Association 86 (1986): 913–918; and Laura Sims, “Food-Related Value-Orientations, Attitudes, and Beliefs of Vegetarians and Non-vegetarians,” Ecology of Food and Nutrition 7 (1977): 23–35. 3. Donna Maurer, “Becoming a Vegetarian: Learning a Food Practice and Philosophy” (master’s thesis, East Tennessee State University, 1989); Frances Moore Lappé, Diet for a Small Planet (New York: Ballentine, 1971); Peter Singer, Animal Liberation: A New Ethic for Our Treatment of Animals (New York: Avon, 1975). 155 4. Ralph Turner and Lewis Killian, Collective Behavior (Englewood Cliffs, N.J.: Prentice-Hall, 1987), p. 223. 5. Judy Krizmanic, “Here’s Who We Are,” Vegetarian Times (October 1992): 72–80. 6. Linda Gilbert, “Marketing Soyfoods in the Next Millennium,” Third Annual Soyfoods Symposium Proceedings (1998): 26–28. Chapter 1: What Is Vegetarianism? And Who Are the Vegetarians? Epigraph: Keith Akers, “Out of Synch?” Pittsburgh Vegetarian Society (newsletter) 3, no. 6 (1995): 1. 1. Ben Senauer, “Economics and Nutrition,” in What Is America Eating ? ed. Food and Nutrition Board, pp. 46–57 (Washington, D.C.: National Academy Press, 1986); Ben Senauer, Elaine Asp, and Jean Kinsey, Food Trends and the Changing Consumer (St. Paul, Minn.: Eagan Press, 1991). 2. Kurt Back and Margaret Glasgow, “Social Networks and Psychological Conditions in Dietary Preferences: Gourmets and Vegetarians,” Basic and Applied Social Psychology 2 (1981): 1–9. 3. Thomas Dietz et al., “Values and Vegetarianism: An Exploratory Analysis,” Rural Sociology 60, no. 3 (1995): 533–542. 4. Elizabeth A. Sloan, “Top Ten Trends to Watch and Work On,” Food Technology 32, no. 7 (1994): 89–100; Janine Lopiano-Misdom and Joanne De Luca, Street Trends: How Today’s Alternative Youth Cultures Are Creating Tomorrow’s Mainstream Markets (New York: HarperCollins, 1997); National Restaurant Association, Interest in Eating Vegetarian Foods at Restaurants: A Gallup Poll (Washington, D.C.: National Restaurant Association , 1991). 5. American Dietetic Association (ADA), “Position of the American Dietetic Association: Vegetarian Diets,” Journal of the American Dietetic Association 97, no. 11 (1997): 1317–1321; U.S. Department of Agriculture (USDA) and U.S. Department of Health and Human Services, Nutrition and Your Health: Dietary Guidelines for Americans (Washington, D.C.: USDA, 1996); National Institute of Nutrition (Canada), “Risks and Benefits of Vegetarian Diets,” Nutrition Today 25 (March–April 1990): 27–29; Dietitians of Canada, “Celebrating the Pleasure of Vegetarian Eating ” (available on-line at www.dietitians.ca/english/frames.html). 6. The grounds for vegetarianism may be much more complex than indicated by the motivations that most vegetarians articulate. For example, philosopher Michael Allen Fox (Deep Vegetarianism [Philadelphia: Temple 156 Notes to Preface University Press, 1999]) lists ten arguments for vegetarianism. Interestingly, though, he does not include disgust at the thought of eating meat as a philosophical ground for vegetarianism. 7. Jennifer Jabs, Carol M. Devine, and Jeffery Sobal, “Model of the Process of Adopting Vegetarian Diets: Health Vegetarians and Ethical Vegetarians ,” Journal of Nutrition Education 30 (1998): 196–202; Rachel MacNair, “The Psychology of...