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Risk on the Table

Food Production, Health, and the Environment
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  • Risk on the Table
  • Risk on the Table
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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.

Author Biography:

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.
Release date NZ
November 1st, 2024
Audience
  • Professional & Vocational
Contributors
  • Edited by Angela N.H. Creager
  • Edited by Jean-Paul Gaudilliere
Pages
366
ISBN-13
9781805397366
Product ID
38684081

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