Food Adulteration and Food Fraud (Food Controversies)

Rees, Jonathan

ISBN 10: 178914194X / ISBN 13: 9781789141948

Published by Reaktion Books, 2020

About this Item

Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Seller Inventory # M0178914194X-V

Bibliographic Details

• Title: Food Adulteration and Food Fraud (Food Controversies)
• Publisher: Reaktion Books
• Publication Date: 2020
• Language: English
• ISBN 10: 178914194X
• ISBN 13: 9781789141948
• Binding: Soft cover
• Condition: very good

About this title

Synopsis

What do we really know about the food we eat? A firestorm of recent food-fraud cases, from the US honey-laundering scandal to the forty-year-old frozen “zombie” meat smuggled into China, to horse-meat episodes in the United Kingdom, suggests fraudulent and intentional acts of food adulteration are on the rise. While often harmless, some incidents have resulted in serious public health consequences. At the heart of these dubious practices are everyone from large food processors to small-time criminals, while many consumers are becoming increasingly concerned about this malfeasance.
 
In this book, Jonathan Rees examines the complex causes and surprising effects of adulteration and fraud across the global food chain. Covering comestibles of all kinds from around the globe, Rees describes the different types of contamination, the role and effectiveness of government regulation, and our willingness to ignore deception if the groceries we purchase are cheap or convenient. Pithy, punchy, and cogent, Food Adulteration and Food Fraud offers important insight into this vital problem of human consumption.

About the Author

Jonathan Rees is professor of history at Colorado State University–Pueblo. His books on food history includes Refrigeration Nation and Before the Refrigerator.