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Risk on the table = food production, health, and the environment /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Risk on the table/ edited by Angela N. H. Creager and Jean-Paul Gaudillière.
其他題名:	food production, health, and the environment /
其他作者:	Gaudillière, Jean-Paul,
出版者:	New York :Berghahn Books, : 2021.,
面頁冊數:	1 online resource (367 p.)
標題:	Food adulteration and inspection - Risk assessment. -
電子資源:	https://portal.igpublish.com/iglibrary/search/BERGHAHNB0002241.html
ISBN:	9781789209457

Risk on the table = food production, health, and the environment /
Risk on the tablefood production, health, and the environment /[electronic resource] :edited by Angela N. H. Creager and Jean-Paul Gaudillière. - New York :Berghahn Books,2021. - 1 online resource (367 p.) - The environment in history : international perspectives ;v. 21. - Environment in history ;v. 21..

Includes bibliographical references and index.

Access restricted to authorized users and institutions.

"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"--

Mode of access: World Wide Web.

ISBN: 9781789209457Subjects--Topical Terms:

1404602
Food adulteration and inspection
--Risk assessment.

LC Class. No.: TX531

Dewey Class. No.: 363.19/26

Risk on the table = food production, health, and the environment /
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520 $a "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"-- $c Provided by publisher.
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