Risk on the Table

Know about the book -

Risk on the Table is written by Angela N. H. Creager and published by Berghahn Books. It's available with International Standard Book Number or ISBN identification 1789209455 (ISBN 10) and 9781789209457 (ISBN 13).

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.