Risk on the Table: Food Production, Health, and the Environment (Environment in History: International Perspectives #21) (Hardcover)

Risk on the Table: Food Production, Health, and the Environment (Environment in History: International Perspectives #21) By Angela N. H. Creager (Editor), Jean-Paul Gaudillière (Editor) Cover Image
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Description


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.

About the Author


Angela N. H. Creager is the Thomas M. Siebel Professor in the History of Science at Princeton University, where she directed the Shelby Cullom Davis Center for Historical Studies from 2016-20. Her current work focuses on the role of genetic tests in environmental science and regulation during the late twentieth century.


Product Details
ISBN: 9781789209440
ISBN-10: 1789209447
Publisher: Berghahn Books
Publication Date: January 15th, 2021
Pages: 366
Language: English
Series: Environment in History: International Perspectives