Risk on the Table - Food Production, Health, and the Environment (Hardcover)

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.

General

Imprint:	Berghahn Books
Country of origin:	United Kingdom
Series:	Environment in History: International Perspectives
Release date:	2021
Editors:	Angela N.H. Creager • Jean-Paul Gaudilliere
Dimensions:	229 x 152 x 28mm (L x W x T)
Format:	Hardcover
Pages:	366
ISBN-13:	978-1-78920-944-0
Categories:	Books > Science & Mathematics > Science: general issues > Impact of science & technology on society Books > Earth & environment > The environment > Management of land & natural resources Books > Humanities > History > History of specific subjects > Social & cultural history Books > History > History of specific subjects > Social & cultural history
LSN:	1-78920-944-7
Barcode:	9781789209440

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