What do we really know about the food we eat? A firestorm of recent food-fraud cases – from the honey-laundering scandal in the USA, to the forty-year-old frozen `zombie’ meat smuggled into China, to horsemeat passed off as beef in the UK – suggests fraudulent and intentional acts of food adulteration are on the rise. 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 an important insight into this vital problem with our consumption.
Les mer
Examines the causes and effects of adulteration and fraud across the global food chain.

Produktdetaljer

ISBN
9781789141948
Publisert
2020-01-13
Utgiver
Vendor
Reaktion Books
Høyde
200 mm
Bredde
120 mm
Aldersnivå
G, 01
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
176

Forfatter

Biographical note

Jonathan Rees is Professor at History at Colorado State University - Pueblo. His work on food history includes Refrigeration Nation (2013) and Before the Refrigerator (2018).