Leena Watts
Dieting, as we know it today, has evolved over centuries, with the word diet itself derived from the Greek diaita, originally referring to a holistic notion of health rather than weight loss. The first diet book, The Art of Living Long, was published in 1558 by Italian nobleman Luigi Cornaro, who advocated for restricted food intake. The 1800s saw the emergence of the concept of ideal body types and the first diet influencer, with the first popular diet, Banting, named after William Banting, gaining traction in 1863. The history of dieting is filled with fads, from Lord Byron's dangerous vinegar diet to the tapeworm diet in the early 1900s. The diet industry, driven by the desire for weight loss and ideal beauty, has led to a multi-billion-dollar industry, with Americans alone spending over $60 billion annually on diet products.
| Characteristics | Values |
|---|---|
| First diet book | The Art of Living Long by Luigi Cornaro, published in 1558 |
| First popular diet | Banting, named after William Banting, published in 1863 |
| First weight-loss bestseller | Diet and Health: With Key to the Calories by Dr. Lulu Hunt Peters, published in 1918 |
| First health club | Established by Jack LaLanne in Oakland, California, in 1936 |
| First low-carb diet | Introduced in 1825 |
| First diet influencer | Emerged in the mid-1800s |
| First scientific research on metabolism | Conducted in the 19th century |
| First popular cabbage soup diet | Popularized by celebrities in the 1950s |
| First popular vinegar diet | Lord Byron's vinegar and water regimen in the 1800s |
| First popular liquid diet | Consisted of almost nothing but alcohol, practiced by William the Conqueror in 1028 |
| Annual spending on diet products in the USA | Over $60 billion |
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What You'll Learn
The first popular diet
The concept of "dieting" has evolved over time, with the term "diet" originally referring to the total amount of food and drink consumed. It wasn't until the early 1900s that the term took on its modern meaning of restricting food intake to lose weight or change one's physical appearance.
Prior to Banting, there were other influential diets and diet books. In 1558, Italian Luigi Cornaro wrote "The Art of Living Long", advising readers to limit themselves to 12 oz of food and 14 oz of wine per day. In 1724, English doctor George Cheyne, who himself was overweight, published "An Essay of Health and Long Life", recommending exercise, fresh air, and avoiding luxury foods. Cheyne had previously followed a meatless diet of only milk and vegetables, which he credited for restoring his health. He began publicly recommending this diet for others who were obese.
In the 19th century, the idea of "ideal body types" emerged, and beauty became associated with a person's physical appearance. This era also saw the first low-carb diet, with the publication of "The Physiology of Taste or Meditations on Transcendental Gastronomy" in 1825. The book argued against obesity being a disease, instead attributing it to lifestyle choices. It recommended avoiding bread, flour-based foods, and sugary and starchy foods, setting a precedent for popular diets like Paleo, Keto, and Atkins.
While the Banting diet is considered the first popular diet, it is important to note that the concept of dieting and the pursuit of health and fitness have evolved over centuries, influenced by various cultural, social, and historical factors.
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Early dieting fads
The term "diet" comes from the Greek "diaita", which refers to a notion of a healthy lifestyle, including both mental and physical health. The first ideas of being "fit" and "healthy" originated in Greece, where a healthy body was thought to mean a healthy mind. However, the concept of dieting to lose weight is a relatively modern phenomenon, with the term "diet" only taking on this meaning in the early 1900s.
Before this shift in the term's meaning, early dieting fads focused on other aspects of health and wellness. For example, in 1558, Italian Luigi Cornaro wrote "The Art of Living Long", advising readers to limit themselves to 12 oz of food and 14 oz of wine per day. In 1614, "The Fruits, Herbs, and Vegetables of Italy" criticised the sugary and meaty diet common in Britain at the time, promoting a Mediterranean-style diet instead.
Another early dieting fad was the vinegar diet, popularised by Lord Byron in the 1800s. This diet involved drinking vinegar with water and eating vinegar-soaked potatoes. While it became extremely popular, it also proved dangerous, with records of women dying from drinking large quantities of vinegar.
The first popular weight-loss diet was "Banting", named after English undertaker William Banting, who wrote a pamphlet in 1863 outlining a low-carbohydrate, low-calorie diet that led to his dramatic weight loss. Banting's diet involved four meals per day, consisting of meat, greens, fruits, and dry wine, while avoiding sugar, starch, beer, milk, butter, and sweet foods. This pamphlet was popular for years, with the phrase "Do you bant?" referring to his method and, eventually, dieting in general.
The first weight-loss book to promote calorie counting and become a bestseller was "Diet and Health: With Key to the Calories" by American physician Lulu Hunt Peters in 1918. This book is considered a precursor to modern diets, which often involve calorie-reduced plans.
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Dieting in Ancient Greece
The word "diet" comes from the Greek "diaita", which refers to a holistic approach to physical and mental health, rather than a narrow weight-loss regimen. Dieting in ancient Greece was centred around local, seasonal, and whole foods, with an emphasis on plant-based sources of nutrition. The ancient Greeks did not consume processed foods or sugars, and their diet was shaped by the local terrain and agricultural practices.
The ancient Greek diet was founded on the "Mediterranean triad" of cereals, olives, and grapes, with legumes also being an important food source. The two main grains were wheat and barley, which were eaten as bread, baked goods, porridge, or added to soups. Millet was also a common grain used to make unleavened bread. Olive oil was the primary source of fat and was used for cooking, dressings, and flavouring foods.
Fresh fruit and vegetables were a significant part of the ancient Greek diet, with a variety of options available depending on the season. Figs, olives, apples, and pears were frequently eaten fresh or dried for storage. Vegetables were eaten boiled, mashed, or in soups and were seasoned with olive oil, vinegar, herbs, or gáron, a fish sauce. Legumes, such as lentils, chickpeas, and peas, were important crops and provided a good source of protein.
Fish and seafood were also commonly consumed in ancient Greece, as were dairy products such as cheese and yoghurt. Meat played a smaller role in the ancient Greek diet, but it was still consumed, with some sources suggesting that it was eaten as an accompaniment to the staple food of bread. The ancient Greek diet provided the fuel and nutrition needed to support the active lifestyles and athletic capabilities of the population.
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Dieting in the 19th century
Dieting has been a part of human culture for centuries, with the term "diet" originating from the Greek word "diaita", representing a holistic notion of health. The first diet book, "The Art of Living Long", was published in 1558 by Italian Luigi Cornaro, who advised a restricted food intake. However, the dieting culture as we know it today, with a focus on weight loss and body image, took shape in the 19th century.
During the 19th century, the idea of ""ideal body types"" emerged, and beauty standards became heavily influenced by a person's physical appearance. This era witnessed the rise of the first "diet influencer", Lord Byron, who popularised the vinegar diet and extreme weight loss methods. The mid-19th century's thin ideal and form-fitting clothing trends contributed to a growing obsession with weight loss and body image.
The first low-carb diet emerged in 1825, and in 1863, the first popular diet, "Banting", was introduced by William Banting. Banting's pamphlet advocated a low-carbohydrate and low-calorie diet, marking a shift towards structured weight loss plans. This period also saw the publication of diet books like "The Natural Method of Curing the Diseases of the Body" in 1730, which detailed the author's struggles with weight and vegetarianism.
The 19th century also brought the first diet diary and scientific research on metabolism. People's diets and nutrient intake varied based on their geographical location and the availability of local, seasonal foods. The concept of being ""fit"" and "healthy" originated in Greece, emphasising the connection between physical and mental well-being.
While the 19th century laid the foundation for modern dieting trends, it is important to recognise that dieting and body image concerns have continued to evolve with societal changes, the influence of media and social media, and advancements in food preservation, transportation, and nutrition science.
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Dieting in the 20th century
The term "diet" in the 20th century referred to restricting food intake to lose weight or change one's physical physique, marking a shift from its original meaning of the total amount of food and drink consumed. The concept of dieting and the pursuit of weight loss can be traced back to the 19th century, with the emergence of the first low-carb diet book and the idea of ""ideal body types".
In the early 20th century, dieting became a pop culture phenomenon, with the Chewing Diet popularised by overweight businessman Horace Fletcher, who recommended chewing food until it became liquid to prevent overeating. This era also saw the emergence of fad diets such as the Tapeworm Diet, which involved swallowing a tapeworm or tapeworm pills to have the worm consume part of one's food intake. While there were advertisements suggesting the sale of tapeworms, there is no concrete evidence to support this claim.
During the 20th century, the first weight-loss book to promote calorie counting, "Diet and Health: With Key to the Calories", became a bestseller in 1918. This period also witnessed the emergence of diet foods and weight loss support groups, such as Overeaters Anonymous and Weight Watchers, which laid the foundation for today's diet infrastructure by the 1970s.
The 20th century also saw the popularisation of the ketogenic diet, a low-carbohydrate approach initially established as a medical diet for treating epilepsy. However, it gained celebrity endorsements for weight loss, despite lacking evidence of distinctive benefits and carrying potential adverse effects.
In the 1950s, the Cabbage Soup Diet gained traction, involving the consumption of only soup for seven days. This decade also witnessed the resurgence of the Apple Cider Vinegar Diet, inspired by poet Lord Byron, who attributed his thin appearance to vinegar and water.
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Frequently asked questions
The word "diet" comes from the Greek "diaita", which refers to a notion of a healthy lifestyle, including both mental and physical health. The first diet book came out in 1558, when Italian Luigi Cornaro wrote "The Art of Living Long". He advised limiting oneself to 12 oz of food and 14 oz of wine a day.
The first popular diet was "Banting", named after English undertaker William Banting. In 1863, Banting wrote a booklet called "Letter on Corpulence, Addressed to the Public", which contained the plan for the low-carbohydrate, low-calorie diet that led to his own dramatic weight loss.
In 1614, "The Fruits, Herbs, and Vegetables of Italy" criticised the sugary and meaty diet of the British and became the source material for the Mediterranean Diet. In 1730, "The Natural Method of Curing the Diseases of the Body" was published, in which author Dr George Chyne recounted his diet of only milk and vegetables. In 1825, the first low-carb diet emerged.
The first "diet influencer" emerged in the mid-19th century, when the thin ideal was prevalent. Lord Byron popularised the vinegar diet in the 1800s, which involved drinking vinegar with water and eating vinegar-soaked potatoes. Actress Elizabeth Taylor lost 50 pounds on a 1,000-calorie diet and wrote about it in her 1988 book, "Elizabeth Takes Off".
The diet industry exploded after World War II, due to advancements in food and advertising technology, as well as increasing social, economic, and political pressures to conform to ideal standards.
