Risk on the table : food production, health, and the environment / edited by Angela N. H. Creager, Jean-Paul Gaudilliere.

Format:

Book

Contributor:

Creager, Angela N. H., editor.

Gaudilliere, Jean-Paul, 1957- editor.

Series:

Environment in History: International Perspectives ; Volume 21

Language:

English

Subjects (All):

Food adulteration and inspection--Risk assessment.

Food adulteration and inspection.

Food--Safety measures.

Food.

Physical Description:

1 online resource (366 pages).

Place of Publication:

New York ; Oxford : Berghahn, 2021.

Summary:

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.

Contents:

Frontmatter

Contents

Figures and Tables

Acknowledgments

Abbreviations

Introduction

PART I Objectifying Dangers

CHAPTER 1 Salad Days: The Science and Medicine of Bad Greens, 1870–2000

CHAPTER 2 Radioactive Diet: Food, Metabolism, and the Environment, ca. 1960

CHAPTER 3 Poison and Cancer: The Politics of Food Carcinogens in 1950s West Germany

CHAPTER 4 “EAT. DIE.” The Domestication of Carcinogens in the 1980s

CHAPTER 5 Risk on the Negotiating Table: Malnutrition, Mold Toxicity, and Postcolonial Development

CHAPTER 6 Contaminated Foods, Global Environmental Health, and the Political Recalcitrance of a Pollution Problem: PCBs from 1966 to the Present Day

PART II Ordering Risks

CHAPTER 7 Trace Amounts at Industrial Scale: Arsenicals and Medicated Feed in the Production of the “Western Diet”

CHAPTER 8 Between Bacteriology and Toxicology: Agricultural Antibiotics and US Risk Regulation (1948–77)

CHAPTER 9 Conflicts of Interest, Ignorance, Capture, and Hegemony in the Diethylstilbestrol US Food Crisis

CHAPTER 10 Defining Food Additives: Origins and Shortfalls of the US Regulatory Framework

CHAPTER 11 The Rise (and Fall) of the Food-Drug Line: Classification, Gatekeepers, and Spatial Mediation in Regulating US Food and Health Markets

Afterword

Index

Notes:

Description based on print version record.

ISBN:

1-78920-945-5

OCLC:

1204268235