Risk on the Table: Food Production, Health, and the Environment
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 pro...
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
New York ; Oxford
Berghahn Books
[2021]
|
| Schriftenreihe: | Environment in History: International Perspectives
21 |
| Schlagworte: | |
| Online-Zugang: | DE-1046 DE-1043 DE-858 DE-859 DE-860 DE-739 DE-473 URL des Erstveröffentlichers |
| Zusammenfassung: | 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 |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher's Web site, viewed 04. Okt 2022) |
| Beschreibung: | 1 Online-Ressource (366 Seiten) |
| ISBN: | 9781789209457 |
| DOI: | 10.1515/9781789209457 |
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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 | ||
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| 700 | 1 | |a Vogel, Sarah |e Sonstige |4 oth | |
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| id | DE-604.BV048517356 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T20:48:59Z |
| indexdate | 2025-02-19T17:35:42Z |
| institution | BVB |
| isbn | 9781789209457 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-033894293 |
| oclc_num | 1349537906 |
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| physical | 1 Online-Ressource (366 Seiten) |
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| series2 | Environment in History: International Perspectives |
| spelling | Risk on the Table Food Production, Health, and the Environment ed. by Jean-Paul Gaudillière, Angela N. H. Creager New York ; Oxford Berghahn Books [2021] © 2021 1 Online-Ressource (366 Seiten) txt rdacontent c rdamedia cr rdacarrier Environment in History: International Perspectives 21 Description based on online resource; title from PDF title page (publisher's Web site, viewed 04. Okt 2022) 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 In English HISTORY / Modern / 20th Century bisacsh Food adulteration and inspection Risk assessment Food adulteration and inspection-Risk assessment Food Safety measures Food-Safety measures Chadarevian, Soraya de Sonstige oth Creager, Angela N. H. Sonstige oth Fitzgerald, Deborah Sonstige oth Frohlich, Xaq Sonstige oth Féron, Aurélien Sonstige oth Gaudillière, Jean-Paul Sonstige oth Hardy, Anne Sonstige oth Kirchhelle, Claas Sonstige oth Landecker, Hannah Sonstige oth Maffini, Maricel V. Sonstige oth Mueller, Lucas M. Sonstige oth Stoff, Heiko Sonstige oth Vogel, Sarah Sonstige oth https://doi.org/10.1515/9781789209457?locatt=mode:legacy Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Risk on the Table Food Production, Health, and the Environment HISTORY / Modern / 20th Century bisacsh Food adulteration and inspection Risk assessment Food adulteration and inspection-Risk assessment Food Safety measures Food-Safety measures |
| title | Risk on the Table Food Production, Health, and the Environment |
| title_auth | Risk on the Table Food Production, Health, and the Environment |
| title_exact_search | Risk on the Table Food Production, Health, and the Environment |
| title_exact_search_txtP | Risk on the Table Food Production, Health, and the Environment |
| title_full | Risk on the Table Food Production, Health, and the Environment ed. by Jean-Paul Gaudillière, Angela N. H. Creager |
| title_fullStr | Risk on the Table Food Production, Health, and the Environment ed. by Jean-Paul Gaudillière, Angela N. H. Creager |
| title_full_unstemmed | Risk on the Table Food Production, Health, and the Environment ed. by Jean-Paul Gaudillière, Angela N. H. Creager |
| title_short | Risk on the Table |
| title_sort | risk on the table food production health and the environment |
| title_sub | Food Production, Health, and the Environment |
| topic | HISTORY / Modern / 20th Century bisacsh Food adulteration and inspection Risk assessment Food adulteration and inspection-Risk assessment Food Safety measures Food-Safety measures |
| topic_facet | HISTORY / Modern / 20th Century Food adulteration and inspection Risk assessment Food adulteration and inspection-Risk assessment Food Safety measures Food-Safety measures |
| url | https://doi.org/10.1515/9781789209457?locatt=mode:legacy |
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