Risk on the Table: Food Production, Health, and the Environment (Environment in History: International Perspectives #21)
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- Synopsis
- Over the last century, the industrialization of agriculture and processing technologies have made food abundant and relatively inexpensive for much of the world’s population. Simultaneously, pesticides, nitrates, and other technological innovations intended to improve the food supply’s productivity and safety have generated new, often poorly understood risks for consumers and the environment. From the proliferation of synthetic additives to the threat posed by antibiotic-resistant bacteria, the chapters in Risk on the Table zero in on key historical cases in North America and Europe that illuminate the history of food safety, highlighting the powerful tensions that exists among scientific understandings of risk, policymakers’ decisions, and cultural notions of “pure” food.
- Copyright:
- 2021
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9781789209457
- Related ISBNs:
- 9781789209440
- Publisher:
- Berghahn Books, Incorporated
- Date of Addition:
- 05/21/21
- Copyrighted By:
- Angela N. H. Creager and Jean-Paul Gaudillière
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- History, Nonfiction, Science, Cooking, Food and Wine, Social Studies
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Angela N. H. Creager
- Edited by:
- Jean-Paul Gaudillière
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- by Angela N. H. Creager and Jean-Paul Gaudillière
- in History
- in Nonfiction
- in Science
- in Cooking, Food and Wine
- in Social Studies